Tasty and healthy cupcake


1 large Apple peeled, cored and grated
¾ tsp Cinnamon ground
¾ cup Whole wheat flour
1 tsp Baking soda
½ tsp Ground nutmeg
⅛ tsp Salt
1½ cups Apple sauce
1 tabs Olive oil
2 Egg whites
¼ cup Brown sugar
2 tsp Vanilla extract
½ cup Chopped walnuts
¼ cup Oats



  1. Preheat the oven to 350ºF and line a muffin tin with 12 muffin liners.
  2. In a large bowl, combine the flour, sugar, cinnamon, baking powder, nutmeg, and salt.
  3. Whisk well to help break up any clumps.
  4. Add in the eggs, olive oil, applesauce, and vanilla extract.
  5. Whisk well until the batter is smooth, then fold in the chopped apple.
  6. Use a ¼ cup measure to scoop the batter into the prepared muffin cups.
  7. Top with chopped nuts and oats.
  8. Then bake at 350ºF until the muffins rise, about 25 to 30 minutes.
  9. Let the muffins cool in the pan for at least 30 minutes, then they are ready to serve.
  10. Stored in an airtight container in the fridge for up to 1 week


Apple cinnamon bars are a healthy, gluten-free breakfast or snack


1 1/4 cup old fashioned oats
1 cup Chopped nuts
¼ cup Chia seeds
4 tabs Coconut oil
½ cup Honey
½ cup Raisins
¼ cup Syrup
¼ tsp Vanilla extract
½ cup Rolled oats
2 ½ cups Puffed rice cereal
½ cup Apples, diced
1 tsp Ground cinnamon
½ tsp Salt



  1. Preheat the oven to 350°. Prepare a 9x13inch baking pan by lining it with parchment paper
  2. Peel and grate an apple into a large bowl.
  3. Add the oats, puffed rice and maple syrup and mix to combine.
  4. Add salt, cinnamon, coconut oil, vanilla, and chia seeds. Mix everything together to combine.
  5. Pour the mixture into the prepared 9x13inch pan and bake for 20 minutes, until the edges start to brown. Allow the bars to cool before you cut them.
  6. Serve immediately or store in an airtight container for up to 5 days.


Sweet, spicy and little tangy this Apple Chutney


2 apples
2 tabs Butter
¼ cup Vinegar
¼ cup Honey or maple syrup
½ medium Onion
½ tsp Ginger paste
2 cloves Garlic
1 lemon zest & juice
½ tsp Gram masala
¼ tsp coriander
1 tsp Cinnamon powder
2 tabs chilli flakes
Salt and pepper to taste



  1. Set a medium-sized saucepan over medium-low heat.
  2. Add the butter once melted, add the ginger paste, garlic and onions.
  3. Cook for 3-5 minutes, until the onions are fragrant and translucent.
  4. Add the apples, honey, cinnamon, chilli flakes, vinegar, masala, orange zest and juice, stirring to combine the ingredients.
  5. Turn the heat up to medium-high and bring the mixture to a simmer, then turn the heat back down to low and cover.
  6. Simmer for 40 minutes, stirring occasionally.
  7. Remove the cover and check the chutney consistency. If it's watery, allow excess liquid to cook off for 3-5 minutes, turning the heat up slightly if necessary.
  8. Once finished, the chutney should be the consistency of applesauce.
  9. Store in an airtight container in the refrigerator and use within 3 weeks.


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