This past weekend I had an Olympic Weightlifting competition up in Concord, NH. It was a pretty small meet and I’m lucky enough to train with most of the people that were there so it was even more fun to compete with a bunch of friends! Some of the highlights of the trip were getting to see my roommate, Chelsea, and good friend Ryan partake in their first ever Oly meet. They freaking killed it and I couldn’t be more proud of them! Flashback to when I had my first meet and I couldn’t feel my legs and hit only 1/6 lifts, HA! Another highlight was crushing some non-paleo (but still gluten-free) pizza afterwards. I think its a rule that after you almost kill yourself trying to cut weight you’re allowed to consume whatever you want that isn’t going to kill you further 🙂 After this meet my coach and I decided it was time to move up a weight class anyways… sooo ALL the baked goods are coming your way!
Apple picking is one of my favorite things to do this time of year. But then of course there is the task of trying to eat all of those apples before they go bad! So here is a pretty easy and delicious apple pie tart recipe that I hope you all enjoy!
- 2 1/2 cups almond flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 5 TB coconut oil, melted
- 3 TB maple syrup
- 2 TB almond milk
- 1 1/2 TB vanilla extract
- 2 TB grass-fed butter
- 3 apples, peeled, cored and cubed
- 1 TB apple cider
- 1 TB honey
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Preheat oven to 350 degrees
- In a large mixing bowl combine all crust ingredients and mix until fully incorporated
- Grease a mini-cupcake pan (or if you want to get fancy use these tart tins) with coconut oil
- Take 1-2 TB sized scoops of the crust mixture and press them into the tins to create a pocket for the filling, try to keep the thickness of the dough the same on the bottom and the sides
- Once the dough is set, heat the butter for the filling in a large pan over medium heat
- After the butter has melted add the apples and apple cider, cook down for 8-10 minutes or until the apples are soft
- Remove the pan from the heat and add the honey, lemon, vanilla and cinnamon. Stir to combine
- Add 1-2 TB scoops of the filling to each tart crust
- Bake for 10-12 minutes or until the crust is golden brown (I accidentally over cooked mine.. oops!)
- Make sure to let the tarts cool for about 3-5 minutes before removing them from the pan, using a toothpick to loosen the edges and wedge them out is very helpful!
You can enjoy these as bite sized snacks or make them into a decadent desert by adding this simple whipped cream:
- 1 can full fat coconut milk (just the cream part, chilled in fridge overnight)
- 1 tsp vanilla exract
- 1 TB coconut nectar
Add all ingredients in a large mixing bowl and whip using a hand (or stand) mixer.