Seven days with no sugar, dairy or gluten? Easy
Breakfast apple bake is a tasty fall treat
I am running a seven-day cleanse this week. We’re getting back to the basics with whole foods and lots of liver love.
Most people think green juices and fasting when it comes to cleansing, but that’s not the case here. Our cleanse only requires you to eat dairy-free, gluten-free, and sugar-free for seven short days. The first two days are the hardest, but after that you just start to feel lighter and more energetic. It’s amazing.
I cleanse about 3 times a year. The hardest part of a cleanse for me is switching up my usual breakfast routine.
It’s pretty convenient to stick a piece of bread in the toaster every morning, slap on some almond butter, and off I go with my usual routine getting 3 kids fed and out the door for school. Phew!
But one of the best reasons to do a cleanse is to take the opportunity to find out the habits that may not be serving you any longer. My toast ritual doesn’t take much thought or preparation, but it’s not very nutrient dense. Plus, it’s wise to have variety in your day-to-day meals.
I wanted to create something warm and comforting for my cleansers who have a sweet tooth, but also something that could be enjoyed for breakfast — especially since the mornings are much cooler than they were a month ago. Winter is coming.
It’s wise to warm up our diets as the cooler months arrive. Make sure you get to the downtown Farmer’s Market to get your apples!
Sugar-Free Apple Bake
Six small apples peeled and sliced thin — a combo of Macintosh and Green or Cortland apples
1/2 tablespoon cinnamon
1/2 cup almond flour a couple pinches sea salt
2 medjool dates, pitted and sliced 3/4 cup coconut oil, room temp
Grease an 8x8 pan with coconut oil. Peel and thinly slice apples.
I use a variety of apples for texture and flavour.
Place apples in prepared pan. Toss apples in cinnamon.
Top with almond flour and a pinch or two of sea salt.
Sprinkle with sliced dates and coconut oil.
Bake at 350 for 30 minutes. Remove from oven and spoon some of the juices over the areas that might seem dry.
Serve warm with dairy-free milk, or a tablespoon of almond butter.
Store leftovers in the fridge.