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:
For the Dough:
• 3/4 cup chopped walnuts
• 2 cups gluten free oat flour (I make my own by putting oats in blender)
• 1 cup quick oats
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/2 cup coconut oil
For the Cherry Filling:
• 4 cups frozen cherries
• 1 tablespoon arrowroot starch mixed with 1 tablespoon water
Directions:
1. Preheat the oven to 350 degrees. Line a 9×9 inch baking dish with parchment paper.
2. Spread the walnuts out on a baking sheet and bake for about 7 minutes until golden brown. Set aside.
3. In a bowl, combine oat flour, quick oats and salt. Stir in maple syrup and coconut oil. Using your hands, pinch mixture together to incorporate coconut oil.
4. Add walnuts, and knead to combine.
5. Press 2/3 of the mixture into baking dish, making sure it’s one solid crust. Bake for 15 minutes. Remove from the oven and cool for 5 minutes.
6. Meanwhile, add the frozen cherries into a saucepan. Heat over medium heat until the cherries are defrosted and the sauce is simmering. Use a fork or potato masher to gently break cherries into smaller pieces. Remove from the heat, add in the arrowroot starch mixture. Return to heat and simmer. Remove from the heat and set aside.
7. Pour the cherry filling over the baked crust and sprinkle on the remaining crumble.
8. Bake uncovered for 14 to 18 minutes, until the topping is firm.
9. Let cool for 45 to 60 minutes. Enjoy!!!!
Ingredients:
• 2 mangos, peeled and diced
• 1 lb. fresh strawberries, diced
• 1 lb. fresh pineapple, diced
• 12 oz. blueberries
• 12 oz. grapes, halved
• 4 kiwis, peeled and diced
• 2 bananas, peeled and sliced
Dressing Ingredients:
• 1/4 cup honey
• Zest of 2 medium limes
• 2 Tbsp. fresh lime juice
• 2 tsp. poppy seed
Directions:
1. Place all of the fruit (except for the bananas) in large mixing bowl.
2. In a small bowl, whisk the honey, lime zest, lime juice and poppy seeds.
3. Add the bananas to the fruit bowl. Gently toss the fruit salad with the dressing. Enjoy!!
Ingredients:
• 5 Medjool dates, pitted
• ¾ cup full-fat coconut milk
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt
• ½ teaspoon fresh lemon juice
• 1 ½ cups ice
• (optional- a handful of frozen blueberries makes a nice addition also!)
Directions:
Put all of the ingredients: dates, coconut milk, vanilla, sea salt, lemon juice, and ice in a blender…. and BLEND! Pour into 2 glasses and enjoy! 🙂