Simply sauteed apples with cinnamon, in a bit of coconut oil instead of butter; the coconut oil leaves a nice buttery after-flavor. Currants or raisins can be added, and it’s also sometimes nice to round off the flavours with vanilla extract. Servings vary according to amount of apples, as well as individual appetites: usually 2 apples will be enough for two servings, and so on; make recipe accordingly. I use a small saucepan in the instructions, but if you are making a larger amount a large fry pan may be in order, as the apples will have more space to cook.
Good on its own, it’s also great with vanilla ice cream, or chocolate sauce.
1 1/2–2 tablespoons virgin or extra virgin coconut oil
2 apples, peeled, quartered, cored, and chopped
1/2 tsp. cinnamon, or to taste
Currants or raisins, to taste (optional)
1 tsp. pure vanilla extract (optional)
- In a small saucepan over medium heat, saute the chopped apples in the coconut oil. As the begin to soften, add the cinnamon, making sure that it gets all the apples.
- Continue cooking until there is a kind of gooey juice and is soft and moist. When it reaches this stage, add the currants or raisins if desired and cook until the currants/raisins are plump. Remove from heat and add vanilla, if desired. Serve and enjoy!
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This is a quick and easy, simple to make snack and requires few ingredients. If following the SCD and using store-bought applesauce, make sure it is unsweetened and contains apples (citric acid is okay). The recipe is written for individual servings in mind, there are no “right” measurements – it’s strictly based upon your preferences; adjust proportions as necessary.
Note: coconut cream is the thick, non-liquid part that separates and rises to the top of coconut milk when settled.
Honey or maple syrup to sweeten
Ground cinnamon (optional)
Pour applesauce into a bowl and add a dollop of coconut cream. Top with honey or maple syrup (the latter if not following SCD) to taste. You may also try it with some ground cinnamon if desired. Enjoy!
These pancakes are really simple and easy to make, requiring only fresh, ripe bananas and eggs. Making these pancakes for the first time may not be perfect: as the batter doesn’t really have anything to bind to, like pancakes that use a kind of flour, sometimes it can be a bit messy but either way they taste delicious all the time. Due to this sometimes messy nature, it did take more than one try to get the pancakes perfect for the photo shoot (above). Regarding amount, a general rule of thumb is to use half the amount of eggs as bananas, i.e. 12 bananas and 6 eggs, or 9 bananas and 5 eggs. For servings, generally a batter made of 4 bananas and 2 eggs will make 8 to 16 pancakes, depending on size of pancakes, serving at least 4 people (4 pancakes per person and also depending on appetite). In addition to being a good breakfast food, these pancakes also make a great snack hot or cold!
2 ripe bananas
Virgin or extra virgin coconut oil, for frying
- Heat pan over medium heat, add coconut oil (about 1 or 2 tablespoons). Peel and mash bananas by hand with a fork. Transfer to a bowl and mix in eggs, also by hand.
- When you can smell the coconut oil, test the heat by adding a drip of batter or water in the pan. If it sizzles, add a small amount of batter for each pancake. (You may add the batter before this stage, however it’s better to cook the pancakes in this way when the pan is this hot.) Make sure the edges of the pancake are firm before attempting to flip, and carefully slide the flipper underneath and flip. Pancake colour will gradually golden as the pan becomes hotter, so the first pancakes may be lighter in colour than later ones. This is fine. As you continue to cook the pancakes, you may turn down the heat a little. Be sure to add more coconut oil if necessary, a little at a time; if there is excess grease, pat the pancakes with paper towel, or rest on a plate with paper towel and flip on to either side accordingly.
- Once all the pancakes are done, turn off heat and remove pan from element. Serve and enjoy!