October Lunch

Pair roasted beets, arugula, and goat cheese with whole grain bread and grill. 

Lovely. 

And Then I Put Fall In A Pan...

Autumn Bars

Crust:

-1 Cup Almond Flour

- 1 Cup Oats

1/4 Cup Toasted Wheat Germ

- 1 Tbs Ground Flax Seed

- 1/2 Cup Date Sugar

- 1 Cup Shredded, Unsweetened Coconut

- 1 Tbs Cinnamon 

- 1 1/2 tsp Baking Powder

- 1 tsp Sea Salt

- 1 Stick of Butter

- 1/4 Cup Apple Cider

To make the crust, combine all the dry ingredients and mix well. Cut in the butter until the mixture is crumbly. Drizzle in the apple cider until the dough comes together but not sticky. (you may not have to use all of the cider). Pat into the bottom of a greased cookie sheet, and set aside. Reserve 1/2 Cup of the mixture to sprinkle on top. 

For the filling: 

Cut up Three large apples and simmer until slightly tender in about 3 Tbs. of apple cider. they should still be slightly crisp.

In another bowl with an electric mixer,cream 

- 1 8oz package of cream cheese 

- 1/2 cup Purred Pumpkin

- 1 tsp Vanilla  

- 1 Tbs Pumpkin Pie Spice

- 1 tsp Sea Salt

- 1/4 Cup Pure Maple Syrup

- 1/4 Cup Milk

-1/4 Cup Unsweetened Applesauce

- 4 Eggs

1 1/2 tsp Baking Powder

When Mixture is smooth, pour into prepared crust. Layer the sliced and sauteed apples over top, and sprinkle with the reserved crust mixture. Dice a handful of dried apricots and sprinkle over top as well. 

Bake the Bars at 350 for 25 minutes and cool. They are all the good things about fall in one pan, which is why they should make you very happy. 

H A P P Y  F A L L !