Sweet and savoury apple potato latkes!
A sweet twist to your classic Potato Latkes for Chanukah! I like to make mini bite sized ones too, so they’re easy to just pop in yo mouth. Make your own homemade applesauce or cinnamon sour cream dip to go with and you have an AMAZING treat. Check out the recipe below.
Apple Potato Latkes
Makes: about 12 latkes
2 macintosh apples, peeled and cored
2 large or 3 medium russet potato, peeled
1 medium yellow onion, peeled
⅔ cup of tapioca or potato starch (you can also use flour if you’re not gluten free)
3 large eggs
2 teaspoons kosher salt
1 ¼ teaspoons GF baking powder
½ teaspoon black pepper
Oil for frying
- Coarsely grate the apples, potato and onion. I grate mine in my food processor with the grater attachment. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible.
- Put the shredded mixture in a large bowl. Add the starch eggs, salt, baking powder and pepper, and mix until the flour is absorbed.
- In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot, drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time. I like to form them in my hand first to make sure they stick together. Use a spatula to flatten the scoops into disks. When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook on the other side another 2 to 3 minutes. Latkes may need more time depending on size and thickness. Transfer the latkes to a plate lined with paper towels to drain. Repeat with the remaining batter. Serve with applesauce or sour cream.
Homemade Fruit & Nut Mix for a healthy snack that will help keep your sweet cravings at bay!
Fruit & nut mix and most trail mixes get a bad rap for being unhealthy. But, that’s not because of all the good for you fats in there. Most store bought mixes on the market have added unnecessary sugars that turn this healthy treat into an unhealthy one.
However, I am a believer in including healthy fat into every meal, as it helps us stay fuller longer and aids in our overall health, especially if you are highly active. Making your own fruit & nut mix assures the quality of the ingredients that are going in!
The anatomy of fruit & nut mix:
- Nuts – You can use any raw nuts of your choosing! They provide healthy fat and protein to help you body sustain energy and feel fuller longer.
- Seeds – Oh how I love seeds, never forget about them! Sunflower seeds, pumpkin seeds, sesame seeds. They are all packed with vitamins and minerals to help your body work at it’s best.
- Dried fruit – Their high sugar content help boost your low blood sugar after enduring a lot of physical activity. They are also great at curbing any sweet cravings! Look for sun dried fruit that isn’t coated in sugar – and try and get some that is unsulfured.
Now, check out my recipe for my favourite Fruit & Nut Mix!
BITK’s Fruit & Nut Mix
Makes: about 3-4 cups
- 3/4 cup raw pecans
- 3/4 cup raw cashews
- 1/2 cup raw sunflower seeds
- 1/2 cup unsweetened, dried cherries
- 1/2 cup unsweetened, dried blueberries
- 1/2 cup unsweetened, dried strawberries (chopped)
- 1/3 cup unsweetened banana chips
- 1/4 tsp Himalayan salt
- 1/2 tsp cinnamon
- Combine all ingredients in a large bowl and mix well.
- Store in a air tight container or ziplock bag for up to 1 month!
Individual sized mix berry crisp loaded with cherries, blueberries and strawberries!
Sometimes you just want to make an individual sized dessert when you’re really craving something sweet. This easy to make Mixed Berry Crisp its not only delicious but sweetened with just a hint of maple syrup.
My favourite maple flavoured ghee gives the crisp a wonderful flavour, that makes a delicious dessert or breakfast!
Check out the recipe for my Individual Mixed Berry Crisp below!
Individual Mixed Berry Crisp
Serves: 4 mini crisps (can be easily halved)
2 cups mixed berries (I used frozen cherries, strawberries and blueberries)
2 tsp lemon juice
1/2 – 1 tbsp maple syrup
2 tsp cornstarch
1/4 cup old fashioned rolled oats
1/4 cup slivered almonds
1/2 – 1 tbsp maple syrup
1 tbsp ghee or butter, softened (I used Lee’s Provisions Maple Ghee)
1/2 tsp cinnamon
- Preheat oven to 400 F. In a small saucepan, cook the mixed berries, lemon juice and maple syrup on medium to medium-low heat. Cover with a lid and stir occasionally, until they start to break down (about 7-10 mins).
- Make a slurry with cornstarch and about 2 tsp water. Add to the mixed berries and simmer until it thickens.
- Mean make the crumble. In a small bowl, combine the rolled oats, slivered almonds, maple syrup, softened ghee and cinnamon.
- Once berry mix is thickened to your liking, divide between four ramekins. Top with the crumble mixture.
- Bake in the oven for about 10 mins, until crumble begins to brown and berries are bubbling. Watch carefully as crumble can burn easily.
- Serve with yogurt and a drizzle of maple syrup. Delicious the next day for breakfast, warm or cold.
Superfood Vanilla Chia Seed Pudding for the win!
I absolutely LOVE chia seeds, as they are one of natures most powerful foods. Filled with calcium, antioxidants and Omega-3s these babies are amazing for you!
Chia seed pudding is packed with protein and nutrients, and makes a quick on-the-go breakfast or snack – especially great pre-workout.
The gel-like texture can take a bit getting used to, but flavoured the right way, this chia seed pudding is delectable.
Check out the recipe for this powerhouse chia pudding below!
Vanilla Chia Seed Pudding
- 2 cups coconut milk (homemade or natural)
- 1/2 cup chia seeds
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup (less if you don’t want it as sweet)
- 1/4 tsp cinnamon
- Blend all ingredients except chia seeds in a blender until smooth. Whisk in chia seeds.
- Pour mixture into a glass jar or container and place in the refrigerator for at least 4 hours or overnight to gel. Shake the container a few times within the first hour to help it gel up evenly.
- Top with your favourite fruit! Great as a breakfast, dessert or snack!
Nutritional info per serving:
Calories 225 | Carbs 26 g | Fat 12 g | Protein 5 g |
Grain-Free apple cinnamon muffins to bring in Fall!
Apple and cinnamon has to be one of my favourite flavour combos and just reminds me of Fall! I have been searching for a go-to grain-free muffin recipe that is moist and stays fresh for days after baking. This recipe lives up to that!
These muffins are packed with flavour and super filling. Filled with lots of protein because of the almond flour and fibre because of the apple chunks, that make this a hearty breakfast or snack!
Check out the recipe for these awesome muffins below!
Grain-Free Apple Cinnamon Muffins
2 1/2 cup almond flour
2 tbsp coconut oil or ghee, melted
2 tbsp cinnamon
1/2 tsp baking soda
1/2 cup apple sauce (see recipe below)
1/4 cup honey
1 cup shredded apples (about 2-3)
1/3 cup chopped walnuts
1 cup apples, cored and chopped (approx. 2 apples)
1/2 cup water
1. Preheat oven to 350 F. Line a a large muffin tray with paper cups.
2. Start by making the apple sauce. In a pot on low-medium heat, add in the apples and water. Simmer for approx. 10-15 minutes, until all the water has evaporated and the apple are soft. If needed, add more water. Once apple are soft enough, mash with a fork or potato masher, until they are a chunky sauce. Set aside.
3. Peel and core 2-3 small apples, and shred (using a cheese grater or food processor attachment) to equal 1 cup.
4. Im a large mixing bowl, combine the almond flour, eggs, coconut oil, cinnamon, baking soda, apple sauce, honey and salt. Once completely incorporated, fold in the shredded apples and 3 tbsp of the chopped walnuts.
5. Fill the lined muffin tray with about 1/4 cup of batter in each – will be enough batter to fill up 12 muffin tins. Sprinkle top of muffins with the remaining chopped walnuts.
6. Bake in the oven for about 20-25 minutes, until toothpick inserted comes out clean!. Enjoy alone or with some yummy chia seed jam!