Gingerbread Nutmeg Morssels

Delicious spices with a light sweetness and a tingle of ginger that makes your tastebuds dance!

Ingredients:

3/4 - 1 cup of pitted soft dates ( soak in warm water for 5 minutes if they are a touch hard)

1/2 cup of raw almonds

1/4 cup of dried cranberries

1/4 cup of raw cashews

1/2 teaspoon of vanilla

1/4 teaspoon of ground ginger

1/2 teaspoon of cinnamon

1/4 teaspoon salt

1/8 teaspoon of ground cloves

1/8 teaspoon of ground nutmeg

Sugar Nutmeg topping:

2 teaspoons brown sugar

2 teaspoons coconut sugar

1/8 teaspoon of ground nutmeg

Mix together in a small bowl

Instructions:

In a food processor with an S-shaped blade, add almonds, cashews, dates, cranberries, ginger, cinnamon, salt and cloves.

Process until the nut mixture are chopped and a dough starts to form. Scrape sides a few times as needed.

Once combined use a small cookie scoop or your hands and form a small firm ball.

Roll each ball in the Sugar Nutmeg topping until completely coated.

Place balls in a sealed container in the refrigerator and chill or in the freezer for up to 3 months.

Golden Turmeric Elixir

This anti-inflammatory turmeric elixir is a soothing, warming drink to Support your WHOLE Body Beautiful.

Ingredients:

1 cup unsweetened coconut milk
½ tsp ground turmeric
¼ tsp ground cinnamon
¼ tsp ground ginger
1 tsp honey or maple syrup
Pinch of black pepper (optional, enhances absorption of turmeric)

Instructions:

In a small saucepan, heat the coconut milk over medium heat. Whisk in the turmeric, cinnamon, ginger, and sweetener of choice. Heat until just warm. Remove from heat, and for a frothy texture, blend in a blender. Serve immediately, optionally topping with a pinch of black pepper.

WBB Pro Tip: You can add a dash of vanilla extract for extra warmth and flavor.

Vegan Apple Crisp

Vegan Apple Crisp

A great dessert any time of year but always a holiday favorite.

Ingredients

FILLING

• 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible)

• 1 lemon, juiced (1 lemon yields ~ 2 Tbsp )

• 2/3 cup coconut sugar

• 1 1/2 tsp ground cinnamon

• 3 Tbsp arrowroot starch or cornstarch (for thickening)

• 1/4 cup fresh apple juice (or water)

• 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)

• 1 pinch nutmeg (optional)

TOPPING

• 1 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1/2 cup Gluten Free Flour (or unbleached all-purpose flour)

• 1/2 cup coconut sugar (or sub organic cane sugar)

• 1/2 cup muscovado sugar (or sub organic brown sugar)

• 1/2 cup pecans (roughly chopped)

• 1/4 tsp sea salt

• 1 tsp ground cinnamon

• 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Instructions

1. Preheat oven to 350 degrees F

2. Peel apples, quarter, remove cores, thinly slice lengthwise

3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven until warmed through.

Inspired by: Minimalist Baker