Happy Tuesday! Hope ya’ll had a great Labor Day weekend! And what was I up to on the stormy last-official-summer day? Well since Rosh Hashanah starts this upcoming Sunday night, I thought I’d get my bake on! On today’s menu – ginger maple apple chips and gluten-free honey muffins! Even though I’m not eating many apples these days (too high in sugar and carbs for me), fear not because this recipe would be amazing with blueberries or strawberries!
Obviously, I HAD to do something with apples and honey this time around! And this one is all about multi-tasking! While the apple chips are baking low and slow (buckle up, because this takes some serious oven time) you can prep the muffin batter and let it set up in the fridge and bake it tomorrow, or later that day AND get stuff done around the house! I’m all about making this easy and efficient for you!
I know I mention “easy” recipes quite often, but c’mon, making apples chips really isn’t too intimidating, is it? All we’re doing here is slicing apples really thin, sprinkling on a concoction of ginger, maple extract, cinnamon and coconut oil and baking in the oven at 250F for 4 hours. That’s it – just set a timer for the oven and you’re good to go. After a few hours, your house will smell like hot apple pie (way better than a scented candle, just trust me). 🙂
Here are some tricks for getting the perfect crispy apple chips: make sure you slice the apples thin. The thicker the pieces, the longer they take to bake, so if you have a slicer, or mandolin, or you prefer to just slice thinly with your knife – any of those work fine, as long as they’re somewhat the same thickness, they’ll crisp up nicely together, if not, you may have to keep an eye on them so as not to burn the thinner ones. Also, make sure not to overcrowd your pan. You want the apples to be on one single layer, so no overlapping here, otherwise they won’t crisp up. Once your timer is up, turn off the oven and let them sit (I actually leave them in the oven overnight and in the morning, they are cool and perfectly crispy).
As for the muffins? Well, just a few ingredients, mix in a bowl or whip up in a blender, scoop and bake. 1 bowl, minimal prep and you’re golden. Well, honey golden, that is! Keep in mind that coconut flour is super absorbent, so feel free to add in another 1/2 cup of water if the batter looks too dry, but the batter will be thick, so I like to use my hands to scoop our some and add it to the muffin pan. And one more thing on the coconut flour – I decided to use it instead of almond flour, as it’s a custom for some to omit nuts on Rosh Hashanah, since the gematria of “nut” is the same as “sin”.
Oh, and in case you’re also looking for an easy, yummy, hearty salad, perfect for any Rosh Hashanah meal, check out my Roasted butternut squash date salad with honey lime dressing – recipe here!
Wishing you all a Kesivah VaChasimah Tovah – for a happy, sweet, healthy and successful 5779 new year!
- 1/2 cup coconut flour
- 1 scoop vanilla protein powder
- 1 tbsp. baking powder
- 1/2 tbsp. pomegranate vinegar Totally optional, but I love the sweet, tart note it brings to these muffins, and so perfect for Rosh Hashanah! I used the organic pomegranate vinegar from Trader Joe's.
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 dash cinnamon
- 1/4 cup sugar, or sugar substitute I like using "Swerve"
- 1/3 cup honey
- 1 1/2 cups water
Pre-heat oven to 350F.
Place cupcake liners in muffin tin and spray lightly with oil (I like using avocado oil because it has a very mild taste).
Mix all ingredients and scoop into muffin tin. The batter will be pretty thick (the coconut flour absorbs lots of liquid), but it's okay, that's what you want.
Optional: drizzle some more honey on top of the muffins, OR, mix some honey, unsweetened shredded coconut and cinnamon and add on the top of the muffins as a streusel topping!
Bake for 30 minutes or until golden brown on top. Let cool, and enjoy!
- 2 apples, sliced thin
- 1 tbsp. maple extract Use can use pure maple syrup if you have that handy
- 1 dash cinnamon
- 1 dash ginger
- 1 tbsp. coconut oil, melted
Pre-heat oven to 250F and line 2 large baking sheets with parchment paper.
Add the apples slices in a large bowl and add in the maple extract, cinnamon, ginger and coconut oil.
Mix the spice mixture on each apple slice and place on baking sheet - be sure that there are no overlapping apple slices.
Bake for 4 hours. Once time is up, turn off oven and let sit for 1 hour or up to overnight.