Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
The Healthy Spiralizer Cookbook (7 page)
PREP TIME: 10 MINUTES / COOK TIME: 20 MINUTES
The German apple pancake is a breakfast staple. This large, puffy pancake tastes best with a sweet-tart apple, such as a Honeycrisp or Granny Smith. You don’t have to peel or core the apple. Just remove the stem, trim it flat if it won’t fit on the pusher, and it’s ready to go.
IDEAL FOR HAND-CRANK SPIRALIZERS
Straight blade
Blade A
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN
PER SERVING:
Calories: 340; Total Fat: 32g; Saturated Fat: 26g; Cholesterol: 123mg;
Total Carbs: 12g; Fiber: 4g; Protein: 6g
Spiralizer alternative:
An hourglass spiralizer will not work for this recipe. Instead, peel and thinly slice the apple.
1 apple, stemmed, cored, ends cut flat, and spiralized into ribbon noodles
¼ cup plus 2 tablespoons coconut oil, melted and divided
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ cup coconut milk
3 eggs
¼ teaspoon stevia
1 teaspoon vanilla extract
2 tablespoons coconut flour
¼ teaspoon baking soda
Pinch salt
1. Preheat the oven to 425°F.
2. Cut the apple ribbons crosswise to make apple slices.
3. In a small ovenproof skillet or sauté pan, heat ¼ cup of the coconut oil over medium-high heat until it shimmers. Sprinkle the oil with the cinnamon and nutmeg, and then place the apple slices in an even layer on the bottom of the pan. Cook, without stirring, until the apples brown on the bottom, about 5 minutes.
4. While the apples cook, combine the remaining 2 tablespoons of coconut oil, the coconut milk, eggs, stevia, vanilla extract, coconut flour, baking soda, and salt in a blender. Blend on high speed until well mixed.
5. Pour the batter over the apples. Remove the pan from the heat and transfer it to the oven. Bake until the pancake sets and puffs, 10 to 15 minutes.
6. Cut into slices and serve hot.
PREP TIME: 10 MINUTES / COOK TIME: 10 MINUTES
Butternut squash becomes a delicious low-carb breakfast food when you cut the spirals into short lengths and combine them with other low-carb staples, like almond flour and stevia. If you prefer a less sweet waffle, you can leave out the stevia altogether.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 290; Total Fat: 28g; Saturated Fat: 22g; Cholesterol: 0mg; Total Carbs: 13g; Fiber: 3g; Protein: 4g
Spiralizer alternative:
If you have an hourglass spiralizer, replace the butternut squash with zucchini. Spiralize using the thin-cutting blade.
¼ medium butternut squash, peeled, ends cut flat, and spiralized into spaghetti noodles
¾ cup almond flour
½ cup arrowroot powder
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon stevia
Pinch salt
2 tablespoons coconut oil, melted and divided
1¼ cups coconut milk
1. Preheat a waffle iron.
2. Cut the squash noodles crosswise into ½-inch-long pieces and set aside.
3. In a medium bowl, whisk together the almond flour, arrowroot powder, baking powder, cinnamon, stevia, and salt.
4. In a small bowl, mix 1 tablespoon of the coconut oil and milk.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in the butternut squash noodles.
7. Grease the waffle iron with the remaining 1 tablespoon of the coconut oil.
8. Pour ¼ cup of the batter onto the waffle iron and close it. Cook until browned, about 5 minutes. Repeat until you’ve used up the batter, greasing the waffle iron with more coconut oil if needed.
9. Serve immediately.