It would be a major oversight to post a series of seasonal fall recipes without highlighting apples. I mean, pumpkin (and pumpkin spice) is delicious and all, but let’s be real – apples are the OG of fall produce.
These honeycrisps though…pure beauty.
Fact: we are into apple pie-esque foods for breakfast around here at The Balanced Berry.
While I can’t 100% guarantee you an apple a day will keep the doctor away, apples have enough health benefits to deserve a regular spot in your diet. A medium apple packs 4 grams of fiber supporting heart health and good digestion, and 10% of the daily recommended intake of Vitamin C. Plus, apples can help stabilize blood sugar and are packed with antioxidants. Crunch on that.
Speaking of crunching, crunchy foods are undeniably satisfying and addicting. Real talk. Potato chips aren’t addicting because they taste good, they’re addicting because of that crunch.
I too, am a slave to the crunch. I am not satisfied by a smoothie, cup of yogurt or salad unless I have a crunchy topper for texture (that’s why I have nuts and/or seeds in all my salad recipes 😉 ). Usually I get my crunch fix from nuts and granola. This granola blend is my latest kryptonite.
Made from a blend of walnuts, almonds, pecans and hemp seeds this grain-free granola packs a delicious crunch. It’s also packed with protein, naturally sweetened with applesauce and maple syrup, and has the perfect blend of fall spice. The apple chunks set it over the top. Try it over yogurt, with almond milk or all on it’s own (it’s delicious by the handful…not that I’ve done that…)
If you try this recipe, I would love to see! You can tag me on Instagram @balancedberry – I love seeing your photos 🙂
- 1 Cup Almonds
- 1 Cup Pecans
- ½ Cup Walnuts
- ½ Cup Hemp Seeds
- ½ Cup Shredded Coconut
- ⅓ Cup Unsweetened Applesauce
- ⅓ Cup Maple Syrup
- 1 Chopped Apple
- 2 Tablespoons Coconut Oil, Melted
- 2 Teaspoons Cinnamon
- ¼ Teaspoon Cloves
- ¼ Teaspoon Allspice
- 1 Teaspoon Nutmeg
- ⅛ Teaspoon Ground Ginger
- Dash of Sea Salt
- Preheat oven to 300F and line a baking sheet with parchment paper.
- In a food processor, pulse almonds, pecans and walnuts until roughly chopped. Transfer to a large bowl.
- Add all of the remaining ingredients to the nuts and stir until well combined.
- Transfer to baking sheet and bake for 30-35 minutes, stirring granola and turning the pan halfway through the cooking time.
- Allow to cool completely to crisp up. Store in a sealed container in the freezer to keep fresh and crunchy.
- What are your favorite fall flavors (besides pumpkin spice…that one’s a given 😉 )
- What are some of your favorite satisfyingly crunchy foods?