Caramelized Apples with a Slightly Spicy Squash Sauce

Wow it's been ages since I posted a recipe! I can't take complete credit for this recipe, in fact the base of this recipe comes from my best friend Connie. Tonight as we were making supper, Connie pulled out a soup from her bag and said we could have have it along with our eggs in an eggplant basket lazy night supper. She wasn't exactly sure about the spice combination and said we could add too it if wanted. Being the unsanitary chief that I am I stuck my finger in the soup (which was already hot...), took a taste and said "hmmm....this would taste great with apple." I added a couple of things, like a bit of coconut sugar, and some red pepper flakes, caramelized some apples and we had a brilliant new, and unique dessert.

One thing I love about Connie is that while she doesn't eat paleo, she understands it, respects it, and is willing to try everything I make no matter its weirdness factor. She really is the best friend. Anyways, tonight we created a very unique but delicious new dessert that I'm sure we will enjoy for years to come.

Don't you just love instagram photos? I do!

To make this you'll need:

For the Sauce:

1 1/2 cups roasted squash puree (we had kabocha squash!)

3/4 of a can of Coconut Milk

1 TSP each of nutmeg, cinnamon, cloves, garlic powders.
Optional: 1 clove of garlic pureed. If you're unsure about the garlic, leave it out but we enjoyed it.
1/8 - 1/4th tsp red pepper flakes
1-2 TBSP of Coconut Sugar

Mix everything together in a sauce pan and allow to simmer while you cook the apples. Make sure to leave it on a low heat once it starts to simmer so that is doesn't burn!

For the Apples:

2-4 Apples (we had two, but extra sauce with it!)
1 TBSP Coconut oil
1-2 TBSP Coconut Sugar

Melt the coconut oil in a pan over medium heat. While the coconut oil is melting cut the apples into slices. Add the apples to the pan and cook until the apple start to soften. Once the apple are beginning to tenderize add the coconut sugar, and lower the heat to low-medium. Stir the apples so the sugar is evenly coated over the apples. Allow the apples to cook until soft, browned and tender, stirring ever so often. Once they are done remove from heat, and allow to sit for a couple minutes. This will allow the sugar to really caramelize!

Divide the apples equally so that everyone gets their fair share and no one fights. Dip in the sauce and enjoy the unique flavors of our newest creation.

Just Like Apple Pie. But Not at all.

Well Christmas was fun, and to be honest I did a very poor job of sticking to the primal way of life - but it solidified what I already knew - I need to do this for myself and my health so I'm back and doing great!

Yesterday my friend Connie was over, and craving something sweet. She told me about one of her Mom's recopies of warm peaches and cream, and thanks to her this recipe was born! It's really simple and quick to make, especially if you usually keep a can of coconut milk in the refrigerator!

You only need a few ingredients and its delicious, definately something I'll be making again!

You'll need:
1 Can of full fat coconut milk, refrigerated
2 Apples
Cinnamon
2 Spoonfuls of Coconut Oil
 Optional: Add a little bit of coconut Sugar to caramelize the apples.

In a medium sized pan melt the coconut oil over medium. While the coconut oil is melting slice each apple into eight pieces. Put apples in pan and sprinkle with cinnamon

While the apples are browning remove your coconut milk from the fridge, and scoop the hard coconut cream out of the can. Using a hand mixer whip it until it fluffs up like whipping cream. You can add some pure vanilla extract here if you'd like!

Once the apples are browned, spoon some of the coconut cream into a bowl, with the apples and enjoy immediately. The coconut cream will melt if you wait to long!The flavors of this simple dessert reminds me of apple pie and ice cream!