All-Natural Plant-Based Casserole
The very first thing that you’ll be doing with this recipe is placing your coconut flour, shredded coconut, cinnamon, nutmeg, almonds, and salt into a food processor and then pulsing them all together until your almonds are chopped. The almonds will be adding a nice amount of heart healthy fats to this casserole recipe. In fact, almonds are so beneficial that studies have even shown that daily almond consumption can help to reduce abdominal belly fat and even lower your risk of developing cardiovascular and metabolic health conditions. (1) The cinnamon and nutmeg also help to add a one-two punch of beneficial health properties, providing your body with potent antioxidant and anti-cancer properties. (2)
Next up, you’re going to want to get a bowl and add your Granny Smith apples, coconut oil, honey, lemon juice, lemon zest, and cranberries. As you can see, there’s quite a variety of tasting ingredients going into this casserole that all work in synergy to really up the nutritional value on offer.
The apples are an excellent source of vitamin C and dietary fiber. The lemon juice and lemon zest both add a slightly tangy taste to the casserole, which helps to balance out the sweet and spicy flavor from the apples and honey. And speaking of the honey, it’s absolutely packed full of essential nutrients, flavonoids, and other biocompounds that are incredibly beneficial for your health. (3) As for the coconut oil, it helps to add that extra little bit of healthy fats in the form of medium-chain triglycerides, which may be beneficial when it comes to helping lose those unwanted pounds. (4) And last but not least, the cranberries add even more nutrients, including vitamins A, C, and K, along with more beneficial antioxidants. After you combine your almond mixture with the apple mixture, transfer it all into a baking dish and put it in the oven for 30-35 minutes.
Even people who aren’t vegan will go absolutely nuts for this vegan casserole dish — it’s really that good. The combination of ingredients used in this recipe all combine to make one delicious casserole that doesn’t need to rely on eggs, meat, or anything else to stand out. Even if you regularly breakfast casseroles made with sausage and eggs, you just might be surprised with how good this recipe is.
If you aren’t overly concerned with keeping your recipes strictly vegan, then I also have a few other great paleo friendly casserole recipes that I can recommend. The first one is for a sweet potato casserole that your Grandma would definitely approve of. And let’s not forget this easy and budget friendly eggplant beef casserole. And for something that’s truly decadent, check out this awesome blueberry French toast casserole — it’s just as delicious as it sounds!
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- 4 Granny Smith apples, cored and sliced
- 1 cups almonds
- 1/3 cup unsweetened shredded coconut
- 2 tbsp coconut flour
- ¼ cup honey
- 1 1/2 tbsp organic coconut oil, melted
- 1/2 cup unsweetened dried cranberries
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ¼ tsp nutmeg
- 1 tsp cinnamon
- pinch of salt
- Preheat oven to 350°F.
- In a food processor place the almonds, shredded coconut, coconut flour, cinnamon, nutmeg and salt.
- Pulse a few times until the almond are coarsely chopped.
- In a bowl place the apples, coconut oil, honey, lemon juice, lemon zest and cranberries.
- Toss to combine.
- Add the almond mixture and toss to combine.
- Transfer into a lightly greased baking dish.
- Bake in preheated oven for 30-35 minutes or until apples are cooked.
- Serve warm.
|Vitamin A||4.4 µg|
|Vitamin C||1.1 mg|
|Folic Acid (B9)||8.9 µg|