Happy Fall!!! I know I know, every year I gush about how much I miss this season and miss the vibrant colors and crisp air of Oregon, but I will say we've had some lovely fall-ish days here in San Francisco, as well. I'll take what I can get!
Just in the nick of time for Halloween when you were fretting over what to replace all of those processed sweets with, I thought I'd sent along a delicious recipe for a grain free apple crisp. Cook it up tonight, sip some tea and watch a scary movie. Or, venture out to the sweaty, crowded bars of SOMA.....that could be fun too. Rrrrrrright.
Life in Madrona Wellness land is just great. I've had the pleasure of helping more and more people on their path to discover super fun things like gut pathogens and infections, adrenal burnout, and female hormone imbalances. Hooray! But really, it is incredible to watch the recovery of these long standing dysfunctions and the world of difference it makes it our lives. As always, if you or someone you know is suffering from some common symptoms such as fatigue, insomnia, weight gain, anxiety, depression, or digestive distress (these are just a few examples), contact me to see how we might be able to get you feeling well again!
Ok, now onto the dessert, thanks for bearing with me and I hope you enjoy this fall treat!
GRAIN FREE APPLE CRISP
adapted from healthnutnation.com
Ingredients for apple ﬁlling:
6 large organic apples, cored, peeled and cubed
1 tsp cinnamon
1 Tbsp honey
Ingredients for crust and crisp topping:
1 cup almond ﬂour
1 ½ cups crispy pecans
1 ½ cups shredded coconut
1 Tbsp coconut oil
1/4 cup honey
Instructions for crust and crisp topping:
In a food processor, process the pecans until it is a pecan meal – not a nut butter – you want tiny pieces
Add the almond ﬂour and cinnamon and process together
Add the honey and coconut oil and process until well mixed
Add the shredded coconut and process until it is all combined
Instructions for apple ﬁlling:
In a large pan sauté the apples in some ghee, butter or coconut oil
Cook until somewhat soft but still crispy (about 6 – 8 minutes)
Add cinnamon and honey to taste when they are just cooked
Putting it all together:
Remove 3/4 of the crust batter and press into the pie plate, reserving the rest for the topping
Bake the crust at 325 degrees F for 15 – 20 minutes until browned
Remove from stove and let cool
Cook the apples while the crust is cooking and remove apples with a slotted spoon
Place the apples in in the crust
Sprinkle the remaining batter over the cooked apples
Bake at 325 degrees F for 8 – 10 minutes or until lightly browned
Serve warm or cold with fresh whipped cream, coconut cream, yogurt, etc.