If desired, mix the apples and dried coconut together (or you can sprinkle the coconut on the crumb topping later). Arrange the apples in a greased 13×9×2 inch baking pan.
Mix the remaining ingredients and then sprinkle it over the apples in the pan. Sprinkle coconut on top if not used earlier.
Bake this wonderful surprise for about 30 minutes, until it turns a golden brown on the top. Serve it warm, if you want, or you can wait until it is cooled. Serve it with vanilla ice cream or whipped cream. (Make sure it’s a big dollop or scoop – it makes it all the better!)
*I actually make double the topping because it’s never enough.
Preheat oven to 350 degrees F. Grease bread pans with extra coconut oil and flour.
Whisk all the dry ingredients together (the first six). Add remaining ingredients and mix just until combined. Do not over-mix. Top loaves with crushed walnuts if desired.
Bake in preheated oven for 1 hour, or until bread tests done.
Tender and fluffy from the all the eggs and yogurt, lightly nutty from the whole wheat flour and oh so flavorful from the cinnamon, apples and coconut, a most comforting and delicious fall “treat” – breakfast, brunch, breakfast for dinner…YUM!
In a small saucepan, combine apples, sugar, cinnamon and vanilla. Set aside 1/4 cup of the raw apple mixture to use in the pancakes. Add water and butter to the rest and simmer on low heat while you make the pancakes, stirring occasionally. The apples should be soft and permeated with flavor, but still firm. Do not boil.
Pancakes:
Sift together first five ingredients and set aside.
Beat eggs, then blend in yogurt and milk until smooth. Add dry ingredients, stirring only until moistened. The batter will be lumpy, which is fine. Do not over-stir or pancakes will not rise to light and fluffy. Add the 1/4 cup apple topping, walnuts and coconut and gently stir only to combine.
Preheat a cast-iron skillet or griddle on med-low, grease lightly with coconut oil and ladle batter to the desired pancake size, spreading batter gently and evenly to about 1/3″ thick. When tops start to bubble, flip to cook the other side. Flip only once and do not press or otherwise disturb while cooking. Re-grease pan with more coconut oil as needed.
Enjoy warm, topped with grass-fed butter, organic maple syrup and apple topping, garnished with a bit more shredded coconut and a pinch of cinnamon if desired.
Do you need a good pumpkin pie recipe for Thanksgiving that doesn’t contain sweetened condensed milk? If so, I have one for you today. It’s super creamy, not too sweet, the spices won’t punch you in the face, and you’re going to love it. Just don’t forget the whipped cream.
When you make this pie, remember 3 very important things:
One: Make the crust shell high, as this has a lot of filling and the crust will shrink while baking.
Two: Make sure your cream cheese, pumpkin, eggs, and heavy cream are at room temperature. Especially the cream cheese. This allows all the ingredients to blend and not leave any stubborn clumps.
Three: Enjoy! Devour. Share. With lots of whipped cream. Did I mention that already?
Stay tuned for more fall themed recipes this week! There’s lots more coming, so check back often.
Sarah 🙂
Creamy Pumpkin Pie
Creamy Pumpkin Pie
Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy
Place prepared pie crust into a 9 inch pie plate and decorate edges as desired. Place in refrigerator while oven is preheating. Let rest for about 2 minutes out a room temperature before baking.
Prick shell all over generously with a fork and fill with pie weights or spoons and/or forks (to prevent shrinking). Bake for 15-20 minutes, until crust is drier and beginning to slightly brown. Remove weights and set aside.
Meanwhile, beat cream cheese with an electric mixer. Add pumpkin, spices and salt and beat until combined. Beat in sugar. Add remaining ingredients and beat until well combined.
Pour the filling into the baked pie crust and bake in preheated oven for 50 minutes, or until center is just set (it’s okay if it still jiggles a little). Cool completely and serve with freshly whipped cream.
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy
Looks good, doesn’t it? Would you believe me if I told you it was super simple and easy to make and that your oven is gonna do practically all the work?
Well it’s true.
All you do is defrost the turkey, spend about 10 minutes (maybe more, if you like to take your time) prepping it, then you pop it into the oven and let it roast away for a good 3 hours. And then, you brush a little coconut oil all over and devour the best tasting turkey EVER. But that’s just my opinion. I won’t tell you what to think, but I’m sure you’ll agree anyway. You have to get one of Tropical Tradition’s pastured turkeys though; if you don’t….well, then I can’t guarantee that this recipe will give you a turkey like the above picture.
Still don’t believe it? Watch the video here:
See how quick that was? Even first-timers can make this! Look no further for the perfect Thanksgiving turkey recipe. You’ve found it already.
Happy Fall!
Sarah:)
Herb Roasted Pastured Thanksgiving Turkey
This recipe was developed using Tropical Traditions’ organic pastured free-range turkey raised on Cocofeed. Turkeys raised on Cocofeed have more saturated fat than turkeys raised on a soybean-based feed. Soy-fed turkeys are higher in polyunsaturated fats.
In a small bowl mix the oregano, rosemary, thyme, black pepper and salt.
Remove the gizzards and neck from the completely thawed
turkey.
Using your fingers and hand, gently loosen the skin of the
turkey around the breasts and thighs. Do it very gently to avoid breaking the
skin. Rub the spice mixture underneath the skin of the turkey and into the breasts and thighs.
Place the cut garlic, onion, and lemon inside the turkey.
Put the turkey on the middle oven rack. Place a pan underneath turkey on the rack below to catch the drippings.
Roast for 3 hours. The turkey is done when an instant read thermometer reads registers 165 degree when it is inserted to the thickest part of the thigh.
Melt coconut oil and brush all over the turkey and let rest for at least 10 minutes before carving. Enjoy.
Note: It will take 3 days to completely thaw a frozen turkey in the refrigerator (the best way to thaw a turkey).
1. Slice onion, jalapeño and green pepper. Sauté in coconut oil in large saucepan over medium heat until softened but still slightly crisp, 5-7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.
2. Preheat oven to 375 degrees.
3. Using 8×10″ pan, cut 3 tortillas to cover bottom of pan. In small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.
4. Top with another layer of tortillas and green bean/onion mixture. Top with final layer of tortillas and remaining cheese.
5. Bake, covered with aluminum foil for 20 minutes. Uncover and continue baking another 10-15 minutes until top is golden brown.
