Snacks and Sips for National Apple Month! (October)
October is National Apple Month! I didn't know about that until recently. I love apples, especially apple cider, caramel apples and apple pie! To celebrate, I’ve included some delicious apple recipes below, perfect to indulge in for National Apple Month!
Apple Melon Juice
Recipe Credit: HUROM
- 1 and ¼ cup of melon cubes
- 2/3 cups of apple
- ½ cup of bok choy
- ½ cup of sliced celery
Using a peeler, peel the melon’s rind. Wash celery and bok choy and remove seeds from apple. Cut into appropriate sizes. Insert the ingredients into your juicer by alternating their order. Enjoy! Pour over ice if desired.
Apple Pie Fizz
Recipe Credit: Sparkling Ice
- 2 oz. Whiskey Bourbon
- Dash of Cinnamon
- Apple Slices for garnish
In a glass, mix bourbon and Sparkling Ice Crisp Apple with ice. Top it off with a dash of cinnamon and garnish with apple slices!
Baked Granola Apple
Recipe Credit: Viki’s Granola
- 3 tablespoons cold butter, diced
- 3 tablespoon dark brown sugar
- ½ teaspoon brown sugar
- Pinch of salt
- 4 apples, washed and dried
- 1 cup of Viki’s Apple Cinnamon Granola
- Vanilla ice cream
Preheat oven to 375°. In a bowl combine butter, brown sugar, cinnamon and salt. Take good care to mash everything together with a fork. Use a melon baller, apple corer or paring knife to remove apple cores; don’t go all the way through. Place apples in a small baking dish and fill with butter mixture and bake for 30-40 minutes. To serve top with Viki’s Apple Cinnamon Granola and a scoop of ice cream.
Apple & Flax Seed Muffins
Recipe Credit: Carrington Farms
- 1 and 1/4 cup Carrington Farms Organic Milled Flax Seed
- 2 teaspoons baking powder
- 1 Tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 3/4 cup sugar or sweetener
- 4 large eggs
- 1/4 cup oil
- 1/2 cup liquid (syrup or water)
- 1 Tablespoon vanilla
- 1 medium apple, chopped fairly finely
- 1/2 cup chopped pecans (optional)
Preheat oven to 350 F. Grease a 12-muffin tin very well. Mix the dry ingredients together, then add the rest of them. Let batter stand 10 minutes, then put into the muffin pan and bake for about 18 minutes until toothpick comes out clean and muffins just barely start to pull away from the sides of the tin. *Makes 12 to 24 muffins depending on your preference.