Apple pie cookies (gluten free and with a raw option)

Some people claim that fall is pumpkin everything, and while I love pumpkin as much as the next person, for me, apple will always make the best fall time desserts!

Recently, I created these cookies to help my close friend celebrate finishing their US medical USMILE examations – a grueling two eight-hour day exam. While we are still awaiting the results of the exam, the cookies turned out to be amazing and since Halloween and Thanksgiving are both right around the corner, I've decided to share this tasty treat with you all. Apple Pie Cookies! These little pie-like patties are perfect to get you in the mood for fall and can be made raw or baked. I baked these.

Makes about 20 cookies

5- 6 red apples, cored (I used a mix of New York grown gala and honey crisp)

1 cup date paste*

½ cup raw almonds

½ cup raw cashews

½ cup old fashioned oats

1 cup raisins

1 handful of cacao nibs (optional)

½ teaspoon of Cinnamon, and a pinch of nutmeg and clove to taste

* making date paste is easy. Simply put 3-4 dates in a blender or food processor along with ½ cup of water (to start) blend until smooth and add more water incrementally until you have enough. I like to add a teaspoon of maple syrup to round out the flavor. It should be relatively think and very sweet. If you don’t have a high powered blender, soak the dates in the water for a few hours prior to blending to help soften them.

Blend the raw almonds and cashews together until they are roughly ground but not a complete powder. Some small pieces of nuts are ideal. Add the roughly ground nuts and the oats to a mixing bowl.

Now core the apples, and using a food processor with a shredder, shred three and a half of the apples. Set these in the large mixing bowl and now using the slicing attachment, slice the remaining apples so that you have shredded apples as well as sliced apples.

Add the sliced apples to the mixing bowl with the nuts and oats. Add in the raisins and cacao nibs (if using) along with the spices. Add the date paste on top and using your hands, mix all of the ingredients well.

(Raw option): Using your hands, create small cookie sized patties and place them onto your dehydrator’s food trays.  Put into the dehydrator and set to 115° and dehydrate for 15 hours until the cookies are firm.

(Bake option): Using your hands, create small cookie sized patties and place them onto parchment paper lined cookie sheets. Have the oven preheated to 250°. Place the trays into the oven and cook for 45 minutes, checking the cookies to make sure they don’t burn about half way through. 

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.

Quick Three-Bean Chili

Truth be told, I’ve struggled with chilis in the past. They either come out too water or too bland, however recently a friend tipped me off and shared with me his phenomenal and lightning-quick recipe that makes a delicious, nutritious, and hearty meal. 

I hope you all enjoy it and have a great October! Also be sure to check back soon for some exciting news and big changes to BYOL! I like to serve this piping hot on top of a fresh bed of chopped greens.

Perhaps the best thing about this recipe is it takes only 20 minutes prep and just another 10 to cook!

There are two additional serving options below to help jazz this recipe up if you choose.

Basic recipe:

1 16 ounce jar of your favorite salsa

1 14.5 ounce can of crushed tomatoes (I like to us Pomi)

1 can no-salt added pinto beans

1 can no-salt added kidney beans

1 can no-salt added black beans

½ cup of water or veggie broth

1 red onion – finely chopped

2 carrots – finely chopped

2 cloves garlic – finely chopped

½ jalapeno pepper - diced (more depending how spicy you want it)

2 teaspoons chili powder

1 teaspoon cumin

½ teaspoon turmeric

½ teaspoon ginger

Black pepper and salt to taste

Fresh cilantro and cubed avocado to garnish (optional)

Start by chopping the onions and carrots and placing them in a large pot and saute them together for 4 or 5 minutes until the onions starts to soften. Then add the diced jalapeno and garlic and continue to saute for two more minutes. 

Then add in the crushed tomatoes the jar of salsa and the three cans of beans. Now add the spices and mix well. Taste and adjust the spices to your preference. Bring the entire pot to a simmer. Once everything is hot it is ready to serve. 

Option 1: Blend ½ cup of cashews with nutritional yeast, 1 clove of garlic, juice of ½ a lemon and some salt in ½ cup of water to make a smooth, creamy but still thick cashew cheese. Once done, stir in finely chopped green onions and fresh mint until well combined. Place a dollop on top of the chili to simulate sour cream.

Option 2: steam or bake two large potatoes while chili is cooking. Once soft, cube the potatoes and add to the chili to make it extra hearty!

Happy fall!

As always the information presented in this blog is for educational purposes only. It should not be considered as specific medical, nutritional, lifestyle, or other health-related advice.