The Healthy Spiralizer Cookbook (66 page)

Straight blade

Blade A

SERVES 8

GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN

PER SERVING:
Calories: 350; Total Fat: 25g; Saturated Fat: 16g; Cholesterol: 61mg;
Total Carbs: 30g; Fiber 4g; Protein: 5g

Spiralizer alternative:
If you don’t have the ability to make the wide noodles on your spiralizer, you can also use a vegetable peeler to make them.

4 apples, stemmed, cored, ends cut flat, and spiralized into ribboned noodles

3 eggs

½ cup plus

3 tablespoons coconut oil, melted, divided

½ teaspoon stevia

½ cup freshly squeezed orange juice

1 cup almond meal flour, divided

¼ cup tapioca flour

1½ teaspoons ground cinnamon, divided

¼ teaspoon salt

1 teaspoon vanilla extract

1. Preheat your oven to 350°F.

2. Grease a 9-by-13-inch baking pan with 1 tablespoon of coconut oil.

3. Cut the apple noodles into 2-inch pieces.

4. In a large bowl, beat the eggs. Beat in ½ cup coconut oil, stevia, orange juice, ¾ cup almond meal, tapioca flour, 1 teaspoon cinnamon, salt, and vanilla extract.

5. Fold in the apple noodles.

6. In a small bowl, mix the remaining ¼ cup almond meal with the remaining ½ teaspoon cinnamon and 2 tablespoons remaining melted coconut oil. Sprinkle the mixture over the top of the kugel.

7. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.