Protein Apple Dessert Spaghetti [Clean, Vegan, Gluten Free]

This protein apple dessert spaghetti is quick to eat and healthy enough to eat for breakfast, if desired! This dessert (snack or #dessertforbreakfast) is clean, vegan, gluten-free and loaded with fiber. It’s a fun treat to make with a spiralizer and you only need 6 ingredients! You can make it for one person just as easily as you can for a crowd.

“I received free samples of Swerve mentioned in this post. By posting this recipe I am entering a recipe contest spon-
sored by Swerve and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Did you know that Swerve was born and raised in New Orleans?! Even though they are here, they source Non-GMO verified ingredients from North America and Europe. When I saw this I was even more excited to enter this contest. New Orleans is a whole different world and with Mardi Gras not being too long ago, it is easy to see how New Orleans is like no other city.

As you already know, I rarely use sugar. However, sometimes recipes need just a little bit of something sweet to really make it work. I find this particularly to be the case for peanut flour. Usually, you can use other ingredients like fruits, etc to help with the sweetness, but other times a little bit of a sugar sweetener would do the trick. I don’t even have any refined sugar in my apartment because I don’t use it. I used to big fan of Splenda, but we all know artificial sugars are not great for many reasons. This is where Swerve comes in.

Swerve is an alternative sugar that is made from all natural ingredients. SO there are no artificial flavors, ingredients, preservatives, etc. The main ingredient, Erythritol, has a high GI tolerance. Speaking of GI, I know a lot of people associate sugar alcohols with an upset stomach and other GI issues. (For me, this is definitely mannitol. I don’t do well it with. I get cramps and some serious bloating. TMI? Sorry!). However, erythritol does not cause the digestive issues that other sugar alcohols seem to.

Swerve has 2 different types of alternative sugar products. They have granular sugar and confectioner’s sugar. This is great especially for those recipes ( like mine!) where granular sugar just wouldn’t make the cut (would make the recipe taste grainy). You can use Swerve just like regular sugar when you cook or bake with it. You can use a 1:1 replacement for those recipes that call for regular sugar.

A reliable alternative sugar is especially important for diabetics. Maintaining even blood sugars can be tricky. So, even though Swerve does not have any calories, it more importantly does not affect blood sugar. From a medical standpoint, keeping your blood sugar within normal limits and your A1c low is important when trying to control diabetes (or prevent it!) and all the damage that elevated sugars can do to your body.

So, without further ado, I recommend trying out this protein apple dessert spaghetti! You get the sweetness that you desire without any added refined sugars! If you are looking for other ways to use Swerve, click on the Recipe Redux image below!

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Protein Apple Dessert Spaghetti [Clean, Vegan, Gluten Free]

Prep Time 10 minutes

Total Time 10 minutes

Author AZ@...And A Dash of Cinnamon

Ingredients

• 4-8 apples spiralized
• 1 cup peanut flour
• 1/2 cup Swerve Confectioners Sugar
• few dashes cinnamon
• chocolate chips
• unsalted peanuts

Instructions

1. If you haven't already done so, spiralize your apples

2. Place each spiralized apple in it's own bowl. Sprinkle with cinnamon.

3. Meanwhile, in a separate bowl mix together your peanut flour , few dashes of cinnamon and Swerve Confectioners sugar . Slowly add water until you get to your desired consistency (see notes)

4. Top each apple bowl with your peanut sauce. Add your chocolate chips and unsalted peanuts. Eat and enjoy!

Recipe Notes

I used about 2T peanut flour to 1T of Swerve Confectioner's sugar. Therefore, you can adjust the amount of apples you make to this ratio!

If you want your peanut sauce to be thicker, use only about 1T water per 2T of flour/sugar/cinnamon mixture. If you want it thinner in order to coat everything like a "pasta sauce" slowly add more water.

I link up with Deborah and Sarah’s, and  the fit foodie mama’s Meatless Monday, #recipeoftheweek,  What’s for Dinner
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