Fall is here again, and good ole Mother Nature gives us the very food our bodies need this time of year. Apples are in season, and are a fantastic source of vitamin c, fiber, anti-inflammatory bioflavonoids, and heart-healthy phytonutrients. The nutrients in apples help us fight colds and the flu, and honestly, just taste yummier this time of year.
There are a million ways to eat apples, but many recipes involve sugar, flour, and bad fats, all of which increase inflammation– the very thing apples can fight in their more natural state. Here is a recipe for an Apple Pie Chia Pudding. By combining the health benefits of apples with a superfood, chia seed, this recipe packs a one-two punch. Plus it is delicious, filling, and easy to make in large batches.
If you don’t have Ball jars, this is a great thing to invest in. You can use Ball jars to prepare layered salads, chia puddings, overnight oatmeal, fermented foods, and to transport smoothies. The sealed jar will keep things fresh, they are BPA free, and they make it super easy to make large batches of food ahead of time. You can get a set for around $10.
I recommend organic apples, as traditional apples rely heavily on pesticides and many are genetically modified. This recipe is a layered pudding, and the extra step is well worth the effort.
Kind of like having pie. But better.
- 2 Apples, organic, non-gmo, firm, tart
- 1/2 Cup Chia Seeds
- 2 Cups Almond Milk, sugar free (I use vanilla)
- 2 tsp. vanilla extract, gluten free
- 2 1/2 tsp. cinnamon
- 1/4 tsp. sea salt
- 2 Tbsp. granulated stevia or 3 Tbsp. maple syrup
- 3 Apples, firm, tart, organic, non-GMO
- 2 Tbsp. maple syrup
- 1 pinch sea salt
- 1/2 tsp. cinnamon
- 1 Tbsp. grass-fed butter
- Coconut cream
- 3/4 cup pecans
- Peel and core 5 apples, and cut in half. Place in a baking pan and fill with 1" water. Sprinkle with cinnamon and granulated stevia or maple syrup. Bake at 375 degrees for 45 minutes, or until fragrant and slightly browned. There should be juices in the pan- reserve this.
- Remove the apples and set one aside. Chop the remaining apples into 1" chunks.
- In a skillet, melt 1 Tbsp. butter over medium heat. Add the apples and saute for 3-4 minutes. Add maple syrup, salt, and cinnamon. Add juices from baking pan to thin the sauce. Continue cooking for 5 minutes, stirring frequently. Remove from heat and cool.
- In a blender, food processor, or Vitamix, combine almond milk, the reserved 2 apples, vanilla, salt, cinnamon, and sweetener. Blend for 1 minute. Add the chia seeds and blend for an additional 30 seconds.
- Take 4 large (16 oz.) Ball jars and fill 1/3 of the way with chia pudding. Add 1 tbsp. pecans, then 2 tbsp. apple pie sauce. Repeat with each jar. Add another layer in the same order, ending with apple pie sauce. Top each with coconut cream. Seal jars and refrigerate.
- Keeps 1 week in a sealed jar.