The Healthy Spiralizer Cookbook (66 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 15 MINUTES / COOK TIME: 60 MINUTES
Traditionally, baked apple kugel is made from egg noodles. Here, the apples become the noodles thanks to the spiralizer. The dish is traditionally served on Jewish holidays.
IDEAL FOR HAND-CRANK SPIRALIZERS
Straight blade
Blade A
SERVES 8
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 350; Total Fat: 25g; Saturated Fat: 16g; Cholesterol: 61mg;
Total Carbs: 30g; Fiber 4g; Protein: 5g
Spiralizer alternative:
If you don’t have the ability to make the wide noodles on your spiralizer, you can also use a vegetable peeler to make them.
4 apples, stemmed, cored, ends cut flat, and spiralized into ribboned noodles
3 eggs
½ cup plus
3 tablespoons coconut oil, melted, divided
½ teaspoon stevia
½ cup freshly squeezed orange juice
1 cup almond meal flour, divided
¼ cup tapioca flour
1½ teaspoons ground cinnamon, divided
¼ teaspoon salt
1 teaspoon vanilla extract
1. Preheat your oven to 350°F.
2. Grease a 9-by-13-inch baking pan with 1 tablespoon of coconut oil.
3. Cut the apple noodles into 2-inch pieces.
4. In a large bowl, beat the eggs. Beat in ½ cup coconut oil, stevia, orange juice, ¾ cup almond meal, tapioca flour, 1 teaspoon cinnamon, salt, and vanilla extract.
5. Fold in the apple noodles.
6. In a small bowl, mix the remaining ¼ cup almond meal with the remaining ½ teaspoon cinnamon and 2 tablespoons remaining melted coconut oil. Sprinkle the mixture over the top of the kugel.
7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.
PREP TIME: 10 MINUTES / COOK TIME: 10 TO 24 HOURS
Making vegetable stock in your slow cooker is super easy and hands off. Save all of your vegetable trimmings in a zipper bag in the freezer and dump them in the slow cooker with water. You can save trimmings from carrots, mushrooms, celery, zucchini, fennel, onions, and leeks. Avoid strongly flavored trimmings such as broccoli, cabbage, and radish.
MAKES 8 CUPS
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER CUP:
Calories: 38;
Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 1g; Fiber 0g; Protein: 5g
