Supplies
Apple Rings
- 4-5 apples
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
Brussels Sprouts
- 1 big bag of Brussels sprouts
- 2-3 tablespoons olive oil
- Salt and pepper to taste
Almond Butter Cups
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- Almond butter for filling
Passo a passo
Apple Rings
- Core the apples and then slice them on a mandoline (or slice them thinly).
- Toss with spices.
- Spread them out on a dehydrator sheet and dehydrate for 3-4 hours or bake at 200 degrees for 45 minutes to an hour.
Brussels Sprouts
- Separate the leaves of the Brussels sprouts.
- Toss leaves in a bowl with olive oil.
- Spread them out on a cookie sheet or dehydrator sheet, making sure that they are not touching on another.
- Dehydrate for 3-4 hours, or place in the oven at 200 degrees for about 20 minutes.
- Add salt and freshly ground pepper immediately after removing from the dehydrator or oven.
Almond Butter Cups
- Blend cocoa powder, maple syrup, and coconut oil in a blender or food processor.
- Pour into the bottom of mini cupcake liners and place in freezer to set up.
- Remove from freezer, add a teaspoon-sized amount of almond butter, then cover with more chocolate.
- Place back in freezer until ready to serve.