I have been trying to incorporate this food into as many things as possible lately. Did you know it is considered a superfood? It has so many health benefits, which you can read about in my post here. In this recipe it helps give the apple layer a less runny consistency, and acts as a binder. It’s such a versatile ingredient. I use it in so many things!
I was first introduced to using grassfed gelatin by Lauren from Empowered Sustenance. If you haven’t checked out her blog yet you should. She’s great, and maybe a genius (have you seen her recipe for cauliflower wraps??). Yep genius.
Ok enough talking. More eating. I hope you like this one! Let me know what you think.
Until next time, happy eating everyone!
Paleo Cinnamon Apple Bars with Gelatin
(SCD, GAPS, Paleo, Dessert, Gelatin)
- 5 cups apples, chopped and peeled (these will shrink when you cook them)
- 1 tbsp ground cinnamon
- 1 tsp organic vanilla extract
- 1 tbsp lemon juice or orange juice
- 2 tbsp honey
- 2 scoops Vital Proteins Collagen Peptides (the blue container)
Peel the apples and cut into pieces
Fill a sauce pan with a thin layer (~1cm) of water and place on medium heat on the stove
Fill sauce pan with chopped apples and cook for ~20 mins or until the apples are soft
Preheat your oven to 350 F
While your apples are cooking start the crust by adding the crust ingredients to your sand up mixer bowl (except for the additional 1/2 cup almond flour and orange zest) and blend on low until smooth
Take approximately 2/3 of your crust mixture and press into the bottom of an 8x8 pan so that you have a layer about 1cm thick
Place the pan in oven and bake for 10 minutes or until crust edge turns golden brown
Once the apples are soft enough remove them from the pot, using a slotted spoon (try and limit the amount of liquid that you get) and place them in a large bowl
Add the ground cinnamon, vanilla, honey, lemon juice and gelatin to the apples and blend with a pastry blender so that apples become further chopped and the gelatin dissolves
Once the bottom crust is done, remove from oven and cover with your apple layer
Add the 1/2 cup almond flour and orange zest to the remaining crust ingredients and blend well spoon or pastry blender. You should get a more crumbly texture at this point (add a bit more almond flour if you don't)
Top the apples with your remaining crust ingredients
Place in oven for another 15-20 minutes or until the top layer becomes a golden brown
Let the dish cool for a few minutes before enjoying
Optional: Top with SCD legal yogurt
Optional additions: Instead of using an additional 1/3 cup almond flour to make the crust more crumbly you could use 1/3 cup shredded coconut for a different flavour