Gluten Free Apple Crisp
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup grapeseed oil
¼ cup agave nectar
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise
1. In a large bowl, combine almond flour, salt, cinnamon and nutmeg
2. In a smaller bowl, combine oil, agave and vanilla
3. Stir wet ingredients into dry
4. Place apples in a 2-3 quart glass baking dish (a mixing bowl or an 8x8 square
)
5. Sprinkle topping over the apples
6. Cover and bake at 350° for 50 minutes on low rack
7. When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp
8. Serve warm
Serves 6 - reference www.elanaspantry.com
6 comments:
That looks like trouble...
I have her book and have made several things from her blog. Everything is superb! For thanksgiving I adapted her biscotti recipe to a savory version, which I used as the "breadcrumbs" in my stuffing.
Rory gave 2 thumbs up to everything!
Coach- Any doubles coming up? So I can plan accordingly...
WHOOOOFF
April... how bout u grab aubrey and come 2 KC and make some 4 me... since Rory isn't around 2 eat ur culinary delights...
~gm2
Unit,
A couple days ago you said you wanted to work on your burpee form. One thing I've heard of that might work a bit better, at least when doing regular burpees, not burpees for height, is planting your feet outside your hands, so your feet are in more of a squat stance. I think that will let you use your hamstrings more.
Scott
Waaay too much vanilla...ruined it for me...it will be great w/ about a teaspoon or less..
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