Posted on July 12, 2024 by Emily Forbes

This recipe is one of my favourite go-to’s now. It’s so delicious. It’s taken from a “moon-time” recipe book which focuses on balancing female hormones through her menstrual cycle. But don’t let that put you men off. I serve my breakfast baked apples with my homemade kefir but you could try a high protein yogurt instead as this is quite a carby-breaky.

For women – this is suggested in the pre-menstrual/menstrual phase. Offering B- vitamins and soluble fibre to support progesterone production and digestion.

Ingredients:

  • 4 apples – I’ve been using Royal Gala but you might opt for Granny Smith if you like it tarter. Or a combination. Chopped with skin-on into small pieces.
  • 1/3 cup coconut oil melted
  • 1 cup oats
  • 1/3 cup pecans chopped
  • 1/3 cup sunflower seeds
  • 1/3 cup buckwheat groats
  • 1/4 cup almond flour (I sometimes forget this and don’t feel it impacts the desired outcome)
  • 1/4-1/3 cup maple syrup
  • Cinnamon and nutmeg to taste
  • Zest and juice of 1 lemon

Method:

  • Mix the apples with some cinnamon and the lemon juice. Line the base of a small casserole dish with the mix.
  • Melt the coconut oil and mix in all the other ingredients to it.
  • Cover the apples with the oat mix and pat down.
  • Put in a 180 degree over for 25-30min, until the top is lightly browned and crispy.
  • I make this into 4 servings which I eat in the microwave
  • Serve with kefir or yogurt

I’ve estimated my servings to be around 550kcals, 12g protein, 55g carbs, 6g fibre and 32g fat.

You can thank me later

Emily