Apple Season!

Apple harvest has begun! Our early apple tree (Red Baron) was loaded... even losing a branch this year due to the heavy load.

Mom and Dad picked apples...

...and more apples...

... and more apples!

We are enjoying sliced apples, sauteed apples and onions, chunky apple sauce, baked apples (cored, with butter [or coconut manna], brown sugar [or honey] and cinnamon baked in the hole), and...

Don't forget apple crisp!

Of course there's the traditional, delicious crumble topping with lots of butter, sugar, and flour. But since those ingredients are all off-limits in this healing process, we were happy to find the above recipe. Then when nuts (and for Elsa - all grains) were "out," we learned to thoroughly enjoy a new version (from beyondthebite4life.com):

2 T. Arrowroot flour/starch

2 T. + 1.5 T. Tigernut Flour (this is not a nut!)

1/8 tsp. salt

1 tsp honey

2 T. coconut oil, melted

Crumble over partially baked fruit. Bake 25 minutes longer.

(See photos of the process and our finished product here.)

If you want a little "ice cream" with that apple crisp, you get out your ice-cream freezer and whip up a batch. 

Or, for nut-free diets:

Coconut Milk Ice Cream

1 T. arrowroot starch

2 cans coconut milk

1.5 - 3 T. maple syrup

1/4 tsp. salt

12 drops stevia

2 T. vanilla

Make a slurry with a little bit of coconut milk and the arrowroot starch. Set aside.

Bring to boil: remaining coconut milk, maple syrup, salt, stevia, and vanilla.

Add starch mixture to boiling mixture and cook until thickened.

Cool in fridge.

Churn in ice-cream freezer 10-20 minutes.