Saturday, December 28, 2013

Sugar-smart holidays,Low-glycemic Apple Crisp

serves 12
With almond flour,walnuts, organic coconut oil, and xylitol, this naturally gluten free dessert is a low-glycemic alternative to apple pie made with refined white flour and starches, sugar or honey-and a perfect end to a holiday meal.
1 3/4 cup almond flour
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon, divided
1/2 tsp. nutmeg
1/3 cup chopped walnuts
2 Tbs. organic extra virgin coconut oil, warmed so it is liquefied
4 Tbs. xylitol, divided
1 Tbs. gluten free vanilla extract
4 cups Gala apples, peeled, sliced thin, and chopped in half width-wise
1 tbs. arrowroot powder or cornstarch

1. Preheat oven to 350f. Mix almond flour, sea salt, 1 tsp cinnamon, nutmeg and walnuts in medium bowl. Mix coconut oil, 3 tbs xylitol and vanilla in separate bowl. Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.

2. Grease 8-by11  1/2-inch, 2 quart casserole dish.  Mix apples, remaining xylitol, arrowroot, and remaining cinnamon together in mixing bowl. Arrange apple mixture in baking dish and bake this mixture for 20 minutes. Then add the crumble topping over apples and bake again for another 15 minutes until fragrant and brown but not burnt. 
this is a recipe adapted from "better nutrition" magazine

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