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Roasted Brussels with Walnuts and Maple Cinnamon Ghee
Brussels Sprouts with Walnuts and Ghee
Servings
Ingredients
Servings
Ingredients
Brussels Sprouts with Walnuts and Ghee
Instructions
  1. Preheat oven to 400F.
  2. Wash sprouts and pull off outer leaves. Trim the end off and cut each one into half. Place into a bowl.
  3. Melt 1 tablespoon of Maple Cinnamon Ghee and toss with the sprouts. Add salt and pepper to taste.
  4. Place on a baking sheet lined with parchment paper and roast 20 – 25 minutes depending on desired tenderness. Toss every 10 minutes. After 20 minutes, add the walnuts tossed with the remaining Maple Cinnamon Ghee.
  5. Roast another 5 – 10 minutes.
  6. Serve in a bowl garnished with some more Maple Cinnamon Ghee. Season with salt and freshly cracked pepper.
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Roasted Delicata Squash with Maple Cinnamon Ghee
You may use any winter squash. Remember to eat the skin!
Roasted Delicata Squash
Servings
Ingredients
Servings
Ingredients
Roasted Delicata Squash
Instructions
  1. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  2. Slice the squash in half through the stem and remove the seeds. Lay the flat, cut-side-down on a cutting board, and slice into ½ to 1-inch slices, starting at the stem. Place cut pieces in a big bowl. Melt half the ghee and toss with the squash to evenly coat them.
  3. Lay the squash slices out evenly on the prepared baking sheet. Sprinkle with sea salt.
  4. Roast for 20 – 40 minutes, turning every 10 minutes until the squash is tender and a fork pierces the flesh easily. If soft enough, you can eat the skin. Baste the rest of melted ghee over the squash and finish with a sprinkle of cinnamon and salt to taste.
Recipe Notes

Serves 2 – 4 as a side based on size and number of squashes.

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Maple Sugar Sweetened Apple Crisp – Gluten Free Style
A healthier version – delicious and just right sweetness.
Maple Sugar Sweetened Apple Crisp
Servings
Ingredients
Servings
Ingredients
Maple Sugar Sweetened Apple Crisp
Instructions
  1. Preheat the oven to 350F.
  2. Place the apples in a big bowl. In a measuring cup, whisk together the maple syrup (or sugar) and water. Add the lemon juice, vanilla extract, starch, cinnamon, clove, and salt. Pour over apples and mix well. Place apples into a 9” square baking dish and bake in the oven for 30 minutes.
  3. In a mixing bowl, blend the oats, almond meal, pecans, almonds, coconut sugar, rest of cinnamon and salt. Melt the Maple Cinnamon Ghee and butter together, and stir in the coconut milk. Add this to the dry mix and stir until the mixture is incorporated and moistened throughout.
  4. Upon removing the apples from the oven, give them a good stir and then top with the oat mixture. Return to the oven and bake for at least another 40 mins. Keep checking it to make sure the apples have softened to your liking. The edges will be bubbling. The top should be golden.
  5. Allow the crisp to rest for at least 15 minutes before serving. Serve with vanilla yogurt or ice cream.
Recipe Notes

Covered leftovers will keep for about 4 days in the fridge. * Place a can of coconut milk in the fridge overnight and open it upside down to remove the “meat” of the milk. Discard the watery part.

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Baked Oatmeal with Fruit
Baked Oatmeal with Fruit
Servings
Ingredients
Servings
Ingredients
Baked Oatmeal with Fruit
Instructions
  1. Beat eggs lightly.
  2. Mix in all ingredients in a bowl and pour into a greased 8” square pan, greased with ghee.
  3. Bake at 350 for 30 minutes.
  4. Top with a dollop of yogurt of choice with more fresh fruit used in the oatmeal and a few raw nuts. Can also drizzle a little raw honey or maple syrup over the top.
Recipe Notes

Serves up to six generously.