As we approach October in Massachusetts, we are also approaching the season of change. We gear up for the winter months to come as the green leaves from the summer turn to a beautiful red and orange. Thigh-high boots, fuzzy sweaters, and fuzzy socks become my new wardrobe as my breath becomes transparent in the brisk morning air.
This time of year is when I go to Ashley’s Farmer’s Market to greet the animals and go apple picking. I am always there the first opening weekend for the hayrides, corn mazes, and haunted houses. This time of year is when I take trips to Halloween City and end up overloading my house with Halloween decorations. This time of year is when I turn up Halloween Town in the background on my TV, curl up on the couch with a book, and eat some homemade festive baked goods.
Inspired by Pinterest, I gathered three healthy and delicious recipes that can spice up your fall experience this semester.
Maple Sweet Potato Bread
Ingredients
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Three eggs
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1 ½ cup mashed sweet potato (cooked and peeled)
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One ¼ cup almond flour
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½ cup coconut flour
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⅓ cup melted ghee (or butter)
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½ cup maple syrup
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1 tbsp cinnamon
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1 ½ tsp baking powder
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2 tbsp collagen*
Instructions:
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Preheat your oven to 350 degrees.
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In a medium-sized bowl, whisk the three eggs. Then, slowly, in order, add in the sweet potatoes, almond flour, coconut flour, and mix them.
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Mix in the maple syrup, melted ghee, cinnamon, baking powder, and collagen with a hand mixer.
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Line a loaf pan with parchment paper spreading butter or canola oil.
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Bake for 55 – 60 minutes
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Take out and let it cool for 15 minutes. You can refrigerate for 4-5 days. Enjoy!
Healthy Apple Crisp
Ingredients
Apple Base:
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Ten cups of apples, cored, peeled, and sliced.
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⅓ cup of coconut sugar
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1 tsp cinnamon
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1 tbsp white whole wheat flour
Crisp:
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1 cup rolled oats
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1 cup white whole wheat flour
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⅓ cup of coconut sugar
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½ cup finely chopped walnuts or pecans
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¼ tsp baking powder
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¼ tsp baking soda
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1 tsp cinnamon
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½ cup melted butter or coconut oil
Instructions:
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Heat oven to 350 degrees and spray a nine by 11 baking dish with canola oil
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Mix the apples in a bowl with coconut sugar, cinnamon, and flour
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Pour into the baking dish
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In a separate medium bowl, mix the oats, flour, coconut sugar, nuts, baking powder, baking soda, cinnamon, and melted butter.
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Sprinkle the crumble evenly on the top of the apple mixture
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Bake for 45 – 50 minutes until the crust is golden brown and the apples are bubbling
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Rest the crisp for 15 minutes, and enjoy it.
High Protein Carrot Cake Cookies
Ingredients
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2 cups of old fashioned oats
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½ cup soy protein powder (vanilla preferred)
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¼ cup buckwheat flour
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2 tsp cinnamon
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½ tsp allspice
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½ tsp salt
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1 tsp baking soda
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1 cup unsweetened applesauce
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½ cup sticky sweetener (agave and molasses)
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1 tbsp and 1 tsp of apple cider vinegar
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1 tsp vanilla extract
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1 ½ cups of shredded carrots (or two carrots)
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½ – ⅔ cups of raisins
Instructions:
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Heat the oven to 325 degrees and line with parchment paper two cookie sheet trays.
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With a food processor, grate the carrots if they are not already.
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In a large bowl, whisk together oats, protein powder, buckwheat flour, cinnamon, allspice, salt, and baking soda.
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Add applesauce, sticky sweetener, apple cider vinegar, and vanilla extract.
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Fold in the shredded carrots and raisins.
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Measure out ¼ cup of batter and roll into a ball. Place them on the cookie trays. Press them down until about ¼ thick because the batter is sticky.
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Bake for 10 minutes or until the batter is no longer sticky. Let the cookies cool for 10 minutes before eating. Enjoy!