Grain-Free Apple Cinnamon Pancakes

Apple season ranges from August through November, making them a staple ingredient in many fall dishes.  This recipe is my fall variation of the grain-free (plantain) pancakes I posted back in April.  The apples and cinnamon make this the perfect breakfast comfort food on a chilly autumn morning.

1 ripe plantain, peeled and roughly chopped
1 large or 2 small tart apples, peeled and cored
2 eggs, organic/free range
½ tsp cinnamon
2 Tbsp. coconut oil, more for frying

Combine all ingredients, except the apples, in a blender and blend until smooth.  Grate the apples and fold into the batter.  Fry on both sides in coconut oil until golden brown.

Apple Clafoutis

I most recently made this dessert to celebrate our son’s preschool graduation, and was reminded how delicious and simple it was, so I decided to share it. Clafoutis is a classic French dessert of baked fruit in a batter of eggs, sugar, milk, almond meal and flour.  It is light and reminds me of custard.  Traditionally it is made with cherries but you can use whatever fruit you like.  In addition to cherries (which I didn’t have at the time) I also happened to like baked apples.  So this time I used 6 small apples.  You may need to use less depending on the size of the apples.  Also the sugar can be adjusted depending on the sweetness/tartness of the fruit used.  In order to keep this dessert gluten-free I omitted the 2 tablespoons of flour, which the original recipe called for.  This recipe is adopted from The Little Paris Kitchen.


4 eggs
3 Tbsp. sugar (organic, unrefined)
Pinch of sea salt
½ cup almond flour or meal
½ cup heavy cream
4 - 6 apples (peeled, cored and sliced thinly) or 16 oz. of fruit/berries of choice


  • Preheat the oven to 350 F. 
  • Butter a baking dish or line with parchment paper. 
  • Whisk the eggs, sugar and salt until pale yellow and thick. 
  • Sift and fold in the almond flour or meal, then stir in the heavy cream. 
  • Arrange the sliced apples or fruit of choice in the baking dish. 
  • Pour the batter over the fruit and bake 45 – 60 minutes or until golden brown and set.
  • Serve warm or cold.

Turnip, Apple, Celery Slaw

Turnips are a root vegetable belonging to the cruciferous family, which also includes broccoli, cabbage, brussels sprouts, and kale. The turnip root is rich in vitamin C – a powerful antioxidant required by the body for the synthesis of collagen.  Vitamin C also scavenges the body for harmful free radicals, prevents from cancer, fights inflammation and helps boost immunity.  Turnips contain most of the B vitamins, including riboflavin, thiamin, niacin, folate and pantothenic acid.  They are also a source of calcium, magnesium, and potassium.

The smaller (baby) turnips are quite delicious, tender and sweet and thus, great for eating raw in salads.  Turnip greens have a mustard-like flavor and are also highly nutritious.  They too can be added to salads or sautéed.  Here is a recipe for a refreshingly crunchy and tangy turnip salad – great for warmer weather!

1 cup turnip root, shredded
1 cup Granny Smith apples, shredded
½ cup celery, diced
½ cup parsley, finely chopped
2 Tbsp lemon juice
1 Tbsp apple cider vinegar
1 Tbsp extra virgin olive oil
Sea salt and pepper, to taste

Combine all ingredients in a large bowl. 
Cover and marinate in the refrigerator overnight before serving chilled or at room temperature.