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Cinnamon-spiked apple tart is the perfect paleo pie filling for Thanksgiving dessert plates.
In a large bowl, toss apple slices, lemon juice, arrowroot, honey and cinnamon.
Fan apples out on top of uncooked crust, forming a circle. Layer more apples over circle and in its center.
Cover tart with foil, and bake at 350°F for 45 to 70 minutes, or until juices are bubbling. Remove foil and cook uncovered for 5-10 more minutes.
Tip: Serve with Vegan Coconut Whip (see my blog or page 94 of my book Gluten-Free Cupcakes).
This recipe uses 1 cup of store bought devil’s food cake mix to make just 6 cupcakes. So easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!