When I think of fall, I think of beautiful, crisp apples. We just returned from our family cabin in the pines and picked loads and loads of these sweet, crunchy fruits. They are always ready to be picked at the end of September which makes me giddy with the thought that fall is truly around the corner. Fall is magical. I love seeing these beautiful fruits on my counter this time of year. They remind me of the holidays and all the festivities that go with it!
With my bountiful supply of apples, we eat apple everything around here. Maybe there is a bit of an overload but you have to get as many in as possible before the season is over. I promptly freeze whatever is left as to not waste even one. Apples are loaded with invaluable nutrition. They contain insoluble fiber, which adds bulk to the intestinal tract, keeping the water in to cleanse the intestines. A huge benefit of eating raw apples is the pectin content that helps regulate blood sugar levels controlling insulin. I eat an apple and raw peanut butter nearly every day for lunch! With folate, vitamin a, c and calcium, you can’t go wrong!
One of my favorite breakfast recipes for apples are these simple Baked Apple Wedges. They are great plain or with a little fresh whipped cream. We have been known to have them with dinner dishes as well for a little sweet side dish. They are practically guilt free! Use good, crisp apples for the best taste!
Baked Apple Wedges
3 T. sucanat or coconut sugar
1/4 t. cinnamon
1/4 t. ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 C. sliced almonds (soaked, dried and toasted is best)
4 large, crisp apples
1 large egg beaten with 1 T. milk or kefir
Heat oven to 350 degrees. Put everything except apples in blender or food processor and blend until there are just small crumbs, not powdered.
Peel the apples and cut them into large wedges so they are about 1 inch thick. Dip them into the egg mixture and then roll them in the crumb mixture. Place them on a pan. Bake about 15-20 minutes or until fork tender, not mushy.