It’s been chilly here in the Northeast. Morning walks to the bus stop require my fuzzy slippers and hoodie. Fall is my favorite season. Its the season of apple picking, pumpkins, boots and scarves. Here’s a great quick fall treat that’s whole 30 friendly and makes great use of the billion apples your kids picked!
Quick Nutty Apple Bowl with coconut whipped cream
Makes 1 bowl.
1 firm fleshed apple, peeled and diced
2 Tbsp macadamia nuts
1/2 Tbsp coconut oil
1/4 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
For coconut whipped cream
1 can chilled coconut milk (refrigerate can 24 hours)
1/2 tsp real vanilla extract
Heat skillet on medium high and melt coconut oil.
Add apples and nuts and sauté 2 minutes.
Add spices and continue to sauté until apples are tender (another 2 minutes).
Scoop coconut cream from top of can (the cream will separate from milk in the refrigerator–this is why it must be refrigerated) and place in mixing bowl.
Using a stand mixer or hand beaters, whip at high speed until light and fluffy.