Apple Crisp

 

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One of my favorite things about the holiday season is the desserts.  It’s the time of year when either my mom or I make our famous Apple Pie.  It’s soooo delicious and packed full of tasty goodness.  But, what’s might be even better are the leftovers that we get to eat for breakfast (if we’re lucky enough to have leftovers)!   Give me a piece of pie and some leftover cinnamon whip cream in my coffee and I am one happy girl.  

So in the spirit of apple pies and holidays, I decided why not just make your own ‘healthier’ version for a morning snack.  ‘Tis the season!  And here is my version of the apple crisp:

The Makings:

  • 3 large Granny Smith Apples
  • 1/2 cup Spelt Flour (no this is not exactly Gluten free, but some people are better with spelt than other flours).
  • 1/4 cup Coconut Flakes
  • 1 tbsp chopped Ginger
  • 1/2 tbsp Lemon Juice
  • 1/4 cup melted Butter
  • 1/2 cup Quick Oats
  • 1/2 tbsp Arrowroot Powder
  • 1 tbsp Cinnamon
  • 1 tbsp Stevia
  • 1/8 cup Butter

The Mix:

Preheat your oven to 350*.  Peel, core and slice your apples.  Place is a baking dish. Melt your butter then add to your flour, oats, cinnamon, stevia, arrowroot, ginger, lemon and coconut mix. Mix until crumbly.  Top your apples with the crumbly mix and then dot the top with the 1/8 cup of butter. Bake for about 50 minutes and serve warm.  Serves about 4.

Serve atop your favorite Greek Yogurt (I like plain with a little Stevia) and enjoy!

Although this dish is not exactly Gluten Free, many of those who are Gluten Intolerant are able to eat Spelt (many are not as well, you can always substitue in Almond Flour).  If you would rather a sweeter taste then you can add in a different kind of apple, or substitute in sugar (honey, maple syrup, coconut agave etc.). 

Enjoy, and Happy Holidays!

Be well~  Erin Resko, L.Ac

 

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About Erin

Erin lives in Ketchum, Id. She is a practicing Acupuncturist and Kettlebell Trainer in the Wood River Valley. She graduated from Acupuncture and Oriental Medical School in the Fall of 2011 from the Oregon College of Oriental Medicine in Portland, OR. She now has a growing and busy business that offers services to both Hailey and Ketchum. Erin has created a practice where she treats, educates and cares for people with a variety of modalities which include Acupuncture, Chinese herbs, Lifestyle coaching, diet and nutrition education, and exercise. Among these, is this blog which is just one platform Erin uses to help her clients learn how to eat healthy, cook and bake with as much ease as possible to create a balanced lifestyle that you can adopt easily and effortlessly. Changing your lifestyle and diet is never an easy thing to do, and Erin's hope is that this makes it that much easier. If you'd like more information about Erin and her practice please check out her website: www.myessentialhealing.com A note from Erin: Over the past few years I have changed my diet pretty dramatically and no longer eat grains & very little sugar due to chronic eczema; this blog is about how to cook and bake without wheat, gluten, rice or other grains and still get what you want out of the food you are eating. It is different, & it is tricky, but it is also possible and I've found some tricks to satisfy even the most carb loving baker without the extra sugar and gluten that some of us just can't eat; and I'm looking forward to sharing more recipes with you as I experiment along. View all posts by Erin

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