Apple Pie Pancakes with Apple Compote

grain-free // gluten-free // vegan

Ingredients
Coconut oil for cooking
1 Bag Purely Elizabeth Grain-free Pancake Mix
4 eggs
1/2 cup + 1 tbsp oil I used avocado oil
1/2 cup + 1 tbsp water
For apple filling and compote:
2 large or 3 medium apples chopped
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
3 tbsp water
2 tbsp maple syrup
Maple syrup and whipped coconut cream for serving

Directions
1. In a large bowl whisk together egg, oil, and water.
2. Fold in pancake mix until combined.
3. Stir together chopped apples, cinnamon, nutmeg, and ginger for the apple filling.
4. Grease a medium skillet with coconut oil and heat to medium-high heat. Cook pancakes over medium-high heat on a preheated skillet for about 3 minutes. Add a small spoonful of the chopped apples to the pancake before flipping and cooking for about 3 minutes on the other side.
To make apple compote:
Add the remaining apple mixture to a large skillet with 3 tbsp water and 2 tbsp maple syrup. Let the mixture simmer for 15 minutes or until apples are soft.

Sweet Potato Waffles

grain-free // gluten-free // vegan

Ingredients
1 cup (125g) Purely Elizabeth Grain-Free Pancake Mix
1/3 cup (70g) mashed sweet potato
1/2 cup (120g) almond milk
1/4 cup (50g) coconut oil
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp vanilla

Directions
1. Bake and mash one small sweet potato.
2. Whisk the sweet potato with almond milk, coconut oil, and vanilla. Add Purely Elizabeth Grain-Free Pancake Mix and spices, stirring to combine.
3. Cook in a preheated non-stick waffle iron until golden and crispy (makes 6).
4. Top with fruit, nuts, maple syrup, etc. Enjoy!

Superfood Apple Crisp

gluten-free // vegan

Ingredients
Topping:
3 cups Purely Elizabeth Original Superfood Oatmeal (1 10 oz bag)
1 cup gluten-free baking flour
1 cup coconut sugar
1 1/2 tsp cinnamon
1 tsp baking soda
½ tsp salt
1 cup coconut oil (solid state)
1 Tbsp ice water
Filling:
12 cups peeled and sliced apples
2/3 cup pure maple syrup
1 Tbsp lemon juice
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt

Directions
1. Preheat oven to 350°F.
2. For the topping, combine superfood oatmeal, gluten-free baking flour, coconut sugar, cinnamon, baking soda, and salt in a large mixing bowl. Add coconut oil and cut in with a pastry blender (or clean hands) until completely incorporated. Add ice water and mix until topping comes together in large crumbs. Chill for 10 minutes in the refrigerator.
3. For the filling, combine apples, maple syrup, lemon juice, cinnamon, cloves, and salt in a large bowl. Toss to combine.
4. Pour apple filling into a 9 x 13-inch baking dish. Top with chilled crumble.
5. Bake apple crisp for 70 to 85 minutes, until topping is golden, juices are bubbling, and apples are tender (tent with foil partway through to prevent over browning).
6. Remove from the oven and let cool on a wire rack for 30 minutes before serving with coconut-based vanilla ice cream.