Ginger Spiced Dehydrated Apples

The incredible bounty of apples this time of year has me knees deep in coring, peeling, and finding all the creative ways to eat them all up. Apples are incredibly versatile, I use them in soups, sauces, salads, desserts, ciders, etc. The possibilities are truly endless! However, you don’t have to make it complicated. This easy recipe makes a delicious snack perfect for packing in the kiddo’s lunch kits, taking on a gorgeous fall hike, or if you’re like me…popping them in your mouth, anytime you set eyes on them!

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Tools:
Apple Corer
Dehydrator
*If you don’t own a dehydrator, you can use your oven, parchment paper, and a cookie sheet.

Ingredients:

15-20 apples (thats how many fit in a batch in my dehydrator)
1 heaping tbsp. cinnamon
1/2 tsp. all spice
1/2 tbsp. Grated fresh ginger
1/4 cup apple cider vinegar (“braggs” is my favourite)

Directions:

  1. Wash, remove core, and thinly slice apples.
  2. In a large bowl put apple slices, apple cider vinegar, cinnamon, all spice, and ginger.
  3. Shake until apples are coated as evenly as possible.
  4. Lay apple slices in a single layer in food dehydrator. Set on135F for 7 hours. (8 hours if you like them extra crunchy)Alternately, if you do not have a food dehydrator, you can bake them in the oven on 2 parchment paper lined ,large, cookie sheets. Bake at 200F for 2hours and 45 minutes or an extra hour if you like them extra crunchy.
  5. Store in a glass container in cupboard for up to 1 week or in refrigerator for up to 1 month. Or enjoy immediately.*TIP: I like to add them as salad toppers or as a side on a charcuterie board!

Roasted Squash, Apple, and Caramelized Onion Soup

This savoury soup will warm your soul on a crisp fall day. With fragrant herbs, fresh picked apples, creamy autumn squash, and toasted nuts and seeds, this nutrient dense soup will help to boost your immunity and provide you with many other health benefits. You are definitely going to want to go back for seconds.

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Ingredients:

  • 1 acorn squash
  • 1 butternut squash
  • 1 yellow onion
  • 1 apple
  • 6 cloves of garlic (I love garlic)
  • 8 fresh sage leaves (extra for garnish, if desired)
  • 6 thyme sprigs
  • 1 can of full fat coconut milk
  • 1L of vegetable broth
  • 1 tbsp coconut oil
  • 1 tbsp olive oil
  • handful of pecans
  • 1/4 cup pumpkin seeds
  • salt and pepper

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Directions:

  1. Preheat over to 400F. Slice acorn and butternut squash length wise. Scrape out seeds with a spoon. Brush olive oil over the flesh of your squash. generously sprinkle with sea salt and pepper. Add 1-2 sprigs of thyme on top of each half of squash. Flesh side up, bake on a cookie sheet for approx. 1 hour or until you can easily put a fork through and the edges start to brown. Set aside.
  2. While the squash is baking, heat a pan on low/medium heat. Add onion rings, apples. garlic, sage, and 1 tbsp coconut oil. Sauté until onions and apple brown, stirring frequently. If burning occurs, lower heat. Set aside.
  3. In large pot, add vegetable broth and can of coconut oil. Once cooled, scrape out flesh of squash and add it to broth/coconut milk mixture. Add caramelized onion/apple mixture.
  4. Simmer mixture on medium heat for 20-30 minutes.
  5. With an immersion blender or counter top blender (being careful not to fill to high- I usually split it into 3 batches to blend), blend your soup until it becomes creamy and there are no chunks left.
  6. lightly toast pumpkin seeds and pecans on a cookie sheet (approx. 5 minutes, stirring occasionally)
  7. Enjoy sprinkled with pumpkin seeds and pecans, and topped with couple sage leaves.

**We cut up a few extra apples and multigrain crackers to have on the side to dip into our soup.