2 cups crispy almonds (or walnuts, pecans, etc.—see Nourishing Traditions for details)
1 egg white, preferably from pastured hen
1 teaspoon coconut oil
1 to 2 teaspoons cinnamon
1 teaspoon green stevia powder (not extract)
1/4 teaspoon sea salt
Preheat oven to 300 degrees. Whisk egg white until frothy but not stiff. Blend in the oil. Add almonds and stir until well coated. Sprinkle on the cinnamon and stevia powder and mix well again. Spread out evenly on a baking sheet lined with parchment paper. Bake for approximately 45 minutes, until golden, stirring every 20 minutes to ensure even cooking.
Note, the nuts will become crisper as they cool. Store in an airtight container. For variation, try other nuts (pecans, walnuts, brazil nuts) and play around with different spices (add a dash of cayenne or nutmeg or replace the cinnamon with turmeric and ginger), but bear in mind that cooking times may vary a bit.
Cinnamon Apple Chips
4 Granny Smith apples
2 lemons, juiced
Sprinkle as much cinnamon as you would like
Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
Carefully slice the apples into 1/8-inch pieces, keeping the cores intact but removing any seeds of the apples using the tip of a knife. Immediately dip both sides of the apple slices in the lemon juice, then transfer to the baking sheets. Sprinkle tops with cinnamon.
Bake until apples are completely dehydrated and crunchy, flipping every hour. This can take 3-4 hours, depending on how thick the apples are cut.
Baked Cinnamon Banana Chips
4 medium ripe bananas (or 3 large)
3 tablespoons orange juice (or juice from 1 large lemon)
Cinnamon on top
Preheat oven to 200°F (warm setting). Line a baking sheet with parchment paper or a Silpat mat.
Peel the bananas and cut into 1/4-inch slices. Dip each slice into the orange juice and place on the pan. Sprinkle with cinnamon.
Bake for 3 to 4 hours, or until your chips are dry and slightly brown, making sure to flip your chips halfway through.
Remove from the oven, and once cool, chips can be stored in an airtight container.
Grain Free Pear Crisp
6 cups peeled and chopped pears 1 TBS fresh lemon juice
1 TBS honey
2 tsp arrowroot powder
1⁄4 tsp powdered ginger 1⁄4 tsp cinnamon
1⁄4 tsp allspice
1 cup nuts (cashew, hazelnut, macadamia, almond, pecan, or walnut), preferably soaked and dehydrated 1 cup almond flour
1⁄4 tsp cinnamon
2 TBS honey
1⁄4 cup shredded coconut
1⁄4 cup coconut oil, cold and hard from the fridge
1. Preheat oven to 350’F
2. Combine chopped pears with lemon juice, honey, ginger, cinnamon, allspice, and arrowroot powder. Mix to
evenly coat. Pour mixture into baking dish.
3. In food processor, pulse nuts, almond flour, cinnamon, and honey until nuts are broken down into tiny pieces.
4. Add COLD coconut oil and shredded coconut. Pulse until mixture forms a nice crumbly texture.
5. Spread crumble evenly over pears and bake, covered with foil, for 15 minutes. Then remove foil and bake
another 20-25 minutes until crumble is starting to brown.
6. Allow to cool slightly before serving. Delicious on it’s own but even better with whipped coconut cream.