Last week, our guest blogger The Allergy Chef gave us this delicious veggie stuffed pork and grain-free rice recipe. In part two of her allergy-friendly recipes, she has shown us how to make a completely allergy free, vegan bento box, filled with roasted brussels sprouts with apples and grain-free maple cookies!
Here’s how you can make it too:
Start by washing and cubing your apples. For this recipe, we used store-bought, pre-shredded, brussels sprouts. You could certainly do this step at home, but I wouldn't suggest using frozen brussels sprouts. Heat a large non-stick pan on medium-high heat and add your oil. Once hot, add the onion, brussels sprouts and apples. Cook for 12 - 15 minutes, stirring regularly, then add the salt and sauce. Continue to cook for an additional 3 - 5 minutes. That's it! Easy, right?
Allergy Status: Gluten Free, Wheat Free, Grain Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Corn Free, Diabetic, Vegan, Paleo Compatible, GAPs Compatible, AIP Compatible, SCD Compatible
For Paleo, GAPs, AIP, & SCD: Use an allowed sauce, such as KC Naturals AIP Sauce or a homemade sauce you enjoy.
For the cookies:
Preheat oven to 300 degrees. In a stand mixer, using your paddle attachment, combine all of the ingredients. Make cookie balls between 1 - 1.5 teaspoons in size (smaller than a small cookie dough scooper). Roll into balls, and place on a baking tray lined with parchment. Bake for 11 minutes.
We served this alongside organic pineapple spears, organic blackberries and organic seaweed for a healthy, colorful meal!
A note about the cookies - they are not GAPs and SCD compatible. For AIP, use a safe vanilla extract (ground vanilla (bean) is not AIP legal). These particular cookies were also seed and corn free.