1. Whip together mascarpone cheese with 1 Tbsp of maple syrup. Refrigerate until it is time to craft the sandwich.
2. Preheat your oven to 375° Fahrenheit.
3. In a bowl, mix walnuts, ground cinnamon, melted coconut oil, and 1 cup maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
4. Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
5. Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
6. Slice in half and enjoy!

Caramel

1. Place caramels in freezer for 10 minutes. Meanwhile, line rimmed baking sheet with parchment paper. Spray lightly with vegetable oil spray. Set parchment-lined baking sheet next to stove.
2. While caramels freeze, insert 1 popsicle stick into stem end of each apple, pushing stick about 1 inch into apple.
3. Unwrap caramels and place in small saucepan. Add cream, vanilla, and salt.
4. Cook over medium-low heat until caramels begin to melt, about 5 minutes. Use rubber spatula to stir and scrape bottom of saucepan. Continue to cook, stirring often, until caramels are melted and mixture is completely smooth, 5 to 7 minutes. Turn off heat and slide saucepan to cool burner.

Apple Dipping

1. Working quickly, carefully dip apples to mostly cover with caramel, following photos below. (If caramel becomes too thick to dip easily, reheat over medium-low heat, stirring often, until loosened, 2 to 3 minutes.)
2. Hold handle of saucepan and carefully tip to one side. Use other hand to hold popsicle stick and carefully dip apple into caramel, turning to coat most of the apple on all sides (ask an adult for help).
3. Lift apple out of caramel and gently shake to let extra sauce drip into pot, about 10 seconds.
4. Turn apple upright and gently twist back and forth to even out coating. Hold upright for 30 seconds to set coating.
5. Place apple, with stick pointing up, on greased parchment-lined baking sheet. Repeat dipping with remaining apples.
6. Place baking sheet in refrigerator and chill until caramel is firm, about 30 minutes. Serve. (Caramel apples can be refrigerated in airtight storage container for up to 3 days.)

1. Preheat oven to 375°.
2. Toss onion, carrots, and apple with oil. Spread mixture in a single layer and roast for 15 to 20 minutes, or until apples and onion begin to turn golden.
3. Remove mixture from baking sheet and place in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
4. Toast cumin seeds in a small, dry skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind seeds in a spice mill.
5. Remove soup from heat. Puree in batches in a blender until smooth. Return to same stockpot. Whisk in lemon juice and allspice. Season with salt, pepper, and cumin to taste.
6. Place yogurt in a small dish so guests can spoon some over soup.

1. Place all vegetables, apple, sauerkraut and mint in a large mixing bowl.
2. Combine dressing ingredients in a small bowl and whisk. Pour over the vegetables and toss.
3. The salad is now ready to eat, but the flavor is better if the salad is allowed to sit for about an hour so the flavors blend.

1. Preheat oven to 350°. Grease a [q:7 1/2] by 12-inch or similar size baking dish.
2. In a large bowl, stir together oats, walnuts, ginger, baking soda, raisins, salt, and [q:3/4] teaspoon of the cinnamon until combined.
3. Place chopped apples in a separate large bowl. Sprinkle 2 tablespoons of the melted butter and the remaining [q:1/2] teaspoon cinnamon over apples and stir to coat apples.
4. Spread apples evenly over bottom of prepared baking dish.
5. In a separate medium bowl, stir together egg, milk, maple syrup, vanilla and maple extracts, and remaining 2 tablespoons melted butter until combined.
6. Add egg mixture to oat mixture and stir to combine, and then pour it over apples. Make sure it is evenly distributed. Bake for 30 to 40 minutes, until center is set.

1. Cut 10 slices of Ezekiel 4:9 Sprouted Whole Grain Bread into crouton-sized pieces. Toast for 10 minutes at 400 degrees Fahrenheit.
2. Pour olive oil, onion, celery and green apple into a heated cast iron skillet. Sautee until soft.
3. Add toasted bread pieces into a large bowl. Combine with vegetable and apple mixture.
4. Add dried cranberries, rosemary, thyme and sage. Mix well.
5. Pour two cups of vegetable broth on top. Stir.
6. Transfer all ingredients into casserole dish.
7. Bake at 325 degrees for 25 minutes.
8. Enjoy.

1. Preheat oven to 400°.
2. Cut each squash in half crosswise and remove seeds with a spoon. Cut a thin slice off bottom of each squash half. (This helps it stand upright during cooking.) Brush insides of squash halves with melted butter. Sprinkle salt and pepper over. Place squash halves cut-side down in a large roasting pan. Bake for 40 minutes to 1 hour, depending on size of squash halves, until tender when pierced with a fork. Reduce oven temperature to 375°.
3. Heat oil in a large pan set over medium heat. Add sausage and sauté for 5 minutes, breaking it up into small pieces with a large spoon. Add leek, apples, and sage and sauté for another 7 to 10 minutes, until apples are tender. Stir in cranberries, walnuts, and maple syrup, if using. 
4. When squash is tender, turn halves upright in roasting pan. Evenly stuff each half with sausage mixture. 
5. Bake, uncovered, for 10 to 15 minutes, until filling is slightly browned.

1. Add oats, cinnamon, allspice, nutmeg, and salt to a food processor, and pulse a few times to evenly incorporate spices. Add dried apple pieces and almonds, and pulse a few times to break them up into smaller pieces but not into a meal. Add syrup, almond butter, and 2 tablespoons of water, and process until mixture comes together in sticky, thick clumps. You will need to stop and break up mixture and press it back down a few times. It is ready when you can press mixture together and it is no longer dry and crumbly. Place food processor bowl in the fridge for 30 minutes to firm mixture up a bit before rolling it into balls.
2. Preheat oven to 375°. Line a sheet pan with parchment paper.
3. Once mixture is chilled, scoop 2 tablespoons of batter at a time into your hands and roll into balls. If dough is still too sticky, chill for another 30 minutes. Place cookies a couple of inches apart on prepared pan. You should yield 12. Press each cookie down to [q:1/2] inch thick.
4. Bake for 10 to 15 minutes, or until cookies have a nice golden-brown color on top. Bake less for a chewier texture or longer for a more crisp texture.
5. Cool cookies on pan for 10 minutes, and then transfer to a wire rack to cool completely. They will firm up as they cool. Keep extras sealed in an airtight container or seal-top bag for up to 3 days.

1. Into a jar, add almond milk, oats, chia seeds, maple syrup, allspice, cinnamon, vanilla and salt. Stir or whisk to combine the ingredients and evenly distribute chia seeds throughout the mixture. Seal the jar and refrigerate for 2 to 3 hours until thick, or overnight.
2. In a small storage jar, combine chopped apple and cinnamon. Add as much cinnamon as needed to lightly coat apples. The cinnamon will prevent the apples from browning.
3. Add walnuts and stir to combine. Tightly close the jar.
4. Refrigerate apple and walnut mixture overnight.
5. To serve, top oats with apple and walnut mixture. Enjoy chilled.

1. Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
2. Add apples, salt, cinnamon, cloves, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are soft, about 30 minutes.
3. Puree in batches in a food processor or blend until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into bowls, garnish with chives or diced apples and sour cream if desired