Ingredients:
3 apples
1 tsp cinnamon
1-2 tsp coconut sugar (optional)
1 Tbsp crushed nuts or seeds
Directions:
4 apples, peeled, cored and thinly sliced
1 tbsp lemon juice (to stop apples from browning)
2 tsp vanilla extract
3 tsp cinnamon, divided
½ tsp nutmeg
1 cup almond (or other nut) flour
¼ cup maple syrup
¼ cup coconut oil, melted
½ cup walnuts or pecans (or a mix!)
Preheat your oven to 375 degrees and grease an 8×8 baking pan with coconut oil.
Toss the apple slices with lemon juice and 2 tsp of vanilla extract. Mix in 2 tsp of cinnamon and the nutmeg and toss again.
Place the apple mixture in the greased baking pan.
Melt the coconut oil, then mix in the almond flour, nuts, maple syrup and remaining cinnamon. Toss till everything is well-mixed, and add more flour or syrup until you get a mealy/crumbly texture.
Sprinkle the flour mixture over the apples, and bake for 20 minutes covered and then 10 to 20 minutes uncovered. You’ll know its done when the apples are soft and the dish is bubbling.
This is delicious served warm – but it’s even better when it’s cool.
Ingredients:
1 C Gluten Free, all purpose flour
1 1/2 C oats
1 tsp cinnamon
1/2 tsp sea salt
3 tsp baking powder
2 Tbsp ground flaxseed
1/2 C Perfect Protein – vanilla or chocolate
1 C organic, unsweetened applesauce
1/2 C melted coconut oil (or Earth Balance organic vegan butter)
1/2 C pure maple syrup
1/2 C dairy free chocolate chips (I use Enjoy Life, vegan dark chocolate chips)
Directions:
INGREDIENTS:
– 2 large firm baking apples (I used Honeycrisp), cored
– 1 cup rolled oats
– 1 teaspoon cinnamon
– 1/4 teaspoon freshly ground nutmeg
– 4 Medjool dates (or raisins), pitted and chopped
– 1 tablespoon chia seeds (or try ground flax)
– 1/4 cup pecans (or walnuts), chopped
– 1.5 cups almond milk
– 1 teaspoon vanilla
– 1.5 tablespoon pure maple syrup, plus more for garnish
INSTRUCTIONS:
– Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish).
– In a mixing bowl, whisk together the rest of the ingredients.
– Fill apples with the oatmeal mixture (pack it down slightly) and spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
– Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm.
– Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.
– Enjoy it hot or cold, for breakfast, snacking, or dessert a la mode! [Credit: OhSheGlows.com]