One of my favorite things to do on Saturday is go to my local farmer’s market .
I am basically obsessed w/ my “kombucha guy” there (not in that sort of way), but only because his kombucha is the best dang kombucha I’ve ever had.
Seriously, he mixes his blueberry/mint w/ his lemon/ginger for me and I’m in kombucha heaven.
I also have my kale/homemade apple cider butter lady.
So, this past Saturday I headed out to graze around at my local farmer’s market only to be greeted by a new vendor.
I was super excited.
Only because I saw a table covered w/ casserole dishes, fresh and piping hot from the oven, creating that amazing “something’s cooking” aroma…please tell me you know what I’m talking about.
The icing on the cake was that a little old lady was selling her baked goods…all gluten-free.
This old lady was a hoot…we will just say that she was of some turkish or mediterranean descent.
She had a thick accent and proceeded to describe everything on the table to me, veggie egg quiche, warm, fresh pizza w/ an array of bell peppers, onions, and garlic, and cookie bars as big as my head.
While she insisted that I buy everything, I settled on the quiche for a morning snack.
Oh my…I wish this lady was my third grandmother because she can definitely cook!
I scarfed that thing in 5 seconds.
I can’t wait for next Saturday.
Like I said…it’s crunch time people.
Let’s talk Thanksgiving.
My fave dish at Thanksgiving is cornbread or anything with cornbread in the title, this includes cornbread stuffing.
I just love cornbread in general.
Let’s make paleo cornbread.
Trust me…you won’t miss the cornmeal.
This one gets jacked up w/ caramelized apples.
I’ve come to the conclusion that this is the only way to eat apples.
Besides dipping them into a vat of peanut butter.
They’re all sweet, and tender, and juicy.
We put them at the bottom of a mini-skillet.
Then we top it w/ some “cornbread” batter.
Then more apples on top and a bake-ity bake in the oven.
this stuff is crazy good.
The cake is super buttery and fluffy but not overly sweet because that is where the apples come in.
It’s like butt-ah.
You could totally flip it upside down
or leave it right side up for a pretty presentation.
Or you could just eat the entire thing yourself since it’s in a mini skillet. 😉
- For the apples:
- 2 medium apples, cored, and sliced lengthwise into thin slices
- 1 T. pure maple syrup
- 1 T. extra-virgin olive oil
- sprinkle of coconut
- For the cornbread:
- ¼ c. coconut flour
- ¼ c. extra virgin olive oil
- 6 T. liquid egg whites or 2 large eggs
- 1 T. honey
- 1 T. unsweetened apple sauce
- 1 t. apple cider vinegar
- ¼ t. baking powder
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place the sliced apples on the baking sheet. Toss w/ the maple syrup, evoo, and cinnamon.
- Bake for 30-35 minutes or until slightly golden brown and tender.
- Set aside.
- Lower the oven temperature to 350 degrees F. Grease a mini cast-iron skillet w/ cooking spray.
- In a medium sized mixing bowl, whisk all of the ingredients together until smooth.
- Place half the apples in a spiralized pattern on the bottom of the skillet.
- Top the apples with the cornbread batter.
- Top the rest of the cornbread with the remaining apples, working in the same spiralized pattern.
- Bake for 20-25 minutes, or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
- Let cool before removing the cornbread from the skillet. Slice into 2 large slices or 4 smaller triangular slices.