My attempt at creating a healthier apple pie was a smashing success! My dad, who hates whole wheat bread and my husband, who said it's a crime to try to make Thanksgiving food healthy, both gave it the thumbs up for delicious!
1 C. whole wheat flour
1 C. unbleached all-purpose (or experiment using a different kind)
1 t. sea salt
2/3 C. coconut oil
5-7 T. cold water
6-8 apples, peeled and sliced
1 T. lemon juice to stir into apples to help them retain their color
1/2 C. honey (I warmed this in the microwave and mixed in the spices and butter and then dumped over the apples)
2 T. ww flour
1 t. cinnamon
2 T. butter
Bake at 350 for 40-50 minutes! This was the yummiest pie I've ever tasted! I think a big part of that was knowing that I was eating a somewhat more nutritious piece than one loaded with lard and bleached flour and white sugar!
Ali made this green bean casserole with her Mama's help. Though the fried onions still make it a high-cal dish, it was a bit healthier made with homemade cream of chicken soup from my last bulk cooking day, which was made with ww flour.
These luscious butterhorns are my favorite! I substituted half of the white flour for whole wheat and I always use butter instead of shortning. You can use coconut oil in place of butter if you have it. The recipe is here.
No one even noticed that I used half plain yogurt mixed with half of the ranch dressing. If you make your own dressing, you could use all yogurt in place of sour cream.
NOT PICTURED: The potatoes I made were from Trisha's freezer mashed potato recipe. Instead of peeling them, I mashed them up with the skins on, for a higher-fiber dish. It was so handy having some freezer stuff on hand to make cooking for Thanksgiving much easier!