Harvest Casserole (AIP Friendly)

Harvest Casserole

I love the warm colors, and flavors, of fall. I’m always excited when I start to see a variety of winter squashes and crisp apples appear in the stores. Winter squashes are a great, safe starch- they are affordable, and there are an amazing array of tastes, textures, and colors available.

My Harvest Casserole has been a favorite in our family for years, and somehow I have never blogged about it! This is a great meal to make ahead, and just pop in the oven before dinner, so it is great for a busy family. It is also a wonderful meal to share with others, when a friend has a new baby or an illness in the house. It freezes well, too. It is a comforting mixture of butternut squash, crisp apples, raisin, and ground beef, a bit savory and a bit sweet- and just perfect for a chilly evening. Harvest Casserole is also a great food for a baby who is just starting to experience combined tastes and textures. It was my son’s favorite food when he was 10 months old. (Of course, now he won’t touch it because it is all mushed together- more for me!) I love eating the leftovers for breakfast, too.

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Apple-Cinnamon Almond Flour Muffins

Apple-Cinnamon Almond Flour MuffinsAlmond flour has been a staple in our household for quite some time, although it doesn’t get used as much these days due to Aurora’s tree nut allergy and foraging habit. Add in our egg allergies, and it has been tricky to come up with a delicious muffin recipe that will both hold together and stay moist and delicious. This Apple-Cinnamon Muffin strikes the right balance between being a sweet treat and a safe and easy breakfast food. I hope you will enjoy them as much as Jonathan does!

(Note: Jonathan likes his “plain” so we leave out the apples for him, but they are so delicious with the apples in that I often make two batches- one without apples for Jonathan, and one with for the grown-ups.)

Apple-Cinnamon Almond Flour Muffins
Serves 12
A delicious breakfast treat with just the right amount of sweetness.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 2 cups blanched almond flour
  2. 1/2 tsp sea salt
  3. 1/2 tsp baking soda
  4. 1/4 C arrowroot powder
  5. 1 tsp ground cinnamon
  6. 1/4 C coconut oil (or oil of choice)
  7. 1/4 C raw honey
  8. 1 ripe banana
  9. 1 Tbsp vanilla extract
  10. 1/2 tsp baking powder mixed in 2 Tbsp water (helps replace the egg)
  11. 2 medium apples, peeled, cored and diced into 1/4 inch cubes
  1. Preheat the oven to 325. Line 12 muffin cups with paper liners.
  2. In a large bowl, combine the almond flour, salt, baking soda, arrowroot and cinnamon. In a medium bowl, blend together the coconut oil, honey, and vanilla. Add the ripe banana and baking powder/water mixture and mix until smooth.
  3. Add the wet ingredients into the dry ingredients and mix until combined thoroughly. Fold in the apple pieces. Spoon the batter into the prepared muffin cups.
  4. Bake for 25-30 minutes, until the muffin tops are golden brown and a toothpick inserted into the center comes out clean. Allow to cool in pan for 30 minutes before serving.
  1. These freeze really well! Make up a double batch and freeze half, then thaw for a few seconds in the microwave for a quick breakfast.
  2. Try different fruits, like diced pears, peaches, or blueberries.
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