breakfast

Quinoa Kale Avocado Egg Bowl

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Serves 1

This is one of my go-to dinner (or lunch) recipes for a Monday meal after an indulgent weekend or on a night when there’s “nothing” in the house to eat.  Quick, satisfying, loaded with anti-inflammatory foods and super easy to make!

Ingredients:

  • 1/4 cup quinoa rinsed
  • 1/2 cup vegetable broth
  • 1 tsp coconut oil, ghee, olive oil or combination of all three
  • 1 cup chopped kale
  • 1 pasture raised egg
  • ½  avocado sliced
  • Sea salt and pepper to taste

Preparation:

  • Rinse and drain the quinoa.  Add rinsed quinoa, 1/4 tsp. salt, and vegetable broth to a small saucepan and bring to boil over high heat.  Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved.  
  • Fill saucepan about 2/3 full with water and bring to a boil.
  • Turn heat down and let water relax into a brisk simmer.  You should see bubbles but the water shouldn’t be rolling.
  • Crack the egg into a small cup.  Ease the egg into the water and cook for about 4 minutes.  This will give you a firm white and a runny yolk.  Cook a little longer if you like yolk firmer.
  • Use a slotted spoon to remove the egg from the water.  
  • In a sauté pan, melt 1 tsp. oil or ghee on medium-high heat.  Add kale and season with salt and pepper. Sauté for a few minutes until wilted. 

Serving:

  • Assemble the bowl beginning with quinoa on the bottom.  Top with kale, avocado and egg.  Season with salt and pepper.  Drizzle with olive oil (optional) and enjoy!

Broiled Grapefruit

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Serves 1

Grapefruit is as delicious hot as it is cold - perfect for a warm breakfast on a cold day.  This recipe uses a naturally sweet topping to balance out the citrusy sourness and broiling caramelizes everything a little, melting it into the tangy grapefruit underneath.  You can leave out the honey if you like the sourness with your sweet, but even with the honey, this is a super low-sugar way to enjoy this delicious and healthy fruit!

Ingredients:

  • Grapefruit
  • Raw organic honey
  • Organic cinnamon
  • Sliced fruit (I used organic strawberries) 
  • Chopped walnuts

Preparation: 

  • Preheat broiler.
  • Cut grapefruit in half and place on a baking sheet.
  • Sprinkle grapefruit generously with cinnamon.
  • Place strawberries and chopped walnuts on top.
  • Drizzle honey on top of each half (optional).
  • Place the grapefruit under the broiler until slightly browned, about 4-5 minutes.
  • Remove from oven and enjoy while still warm.

Portabella Egg, Smoked Salmon and Avocado Sandwich

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Serves 1

This fried egg, smoked salmon and avocado sandwich on a grilled Portobella Mushroom is a delicious and healthy way to enjoy an egg sandwich without any refined carbs or processed ingredients!  Perfect for a nourishing weekend breakfast or substantial lunch that you will love!

Ingredients:

  • 2 Portabella Mushroom caps, stem removed, wiped clean
  • 2 tbsp extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper
  • 2-3 slices smoked salmon
  • ½ avocado, sliced
  • 1 pasture-raised egg
  • ½ tsp. chopped parsley for garnish

Preparation: 

  • In a large skilled (I love a cast-iron skillet for this recipe) heat olive oil over medium heat.  Add mushroom caps, round side up, and cook for about 5 minutes.
  • Flip mushrooms over, sprinkle with salt and pepper and cook for another 5 minutes.
  • Remove mushroom caps from skillet and place on plate.
  • Lay sliced salmon on top of one mushroom.  Then add sliced avocado on top of salmon.
  • Crack egg into skillet and fry until desired doneness, edges are turning brown.  Remove egg and place on top of avocado.
  • Place remaining mushroom cap on top.
  • Garnish with parsley.
  • Enjoy!

Dark Chocolate Chip Quinoa Muffins

Dark Chocolate Chip Quinoa Muffins.jpg

Makes 10-12 muffins

These decadent dark chocolate chip muffins are so rich and delicious you’ll never guess they’re good for you too!  Made with quinoa flakes so they’re gluten-free, high in plant-based protein and full of fiber.  They’re also dairy and nut-free making them perfect for a nut-free school snack.  Store in the refrigerator or freezer, and pop in the toaster to warm up for breakfast or a healthy treat anytime!

Ingredients:

  • 2 very ripe bananas
  • 1 egg
  • 1 cup quinoa flakes
  • ¼ cup coconut oil
  • 1/3 cup non-dairy milk (I used almond milk)
  • ½ cup raw cacao powder
  • 5 tbsp. coconut sugar
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • pinch of sea salt
  • 1/3 cup dark chocolate chips (I like Enjoy Life Foods – dairy, nut and soy free)

Preparation:

  • Preheat oven to 425 degrees.
  • Lightly grease muffin tins.
  • In a large bowl combine mashed bananas, egg, coconut oil and milk.  Stir until well combined.
  • Add quinoa flakes, cacao powder, baking soda, baking powder, sea salt and coconut sugar.  Stir until batter forms.  
  • Fold in chocolate chips. 
  • Spoon batter into prepared muffin tray.  Top each muffin with a few chocolate chips or sprinkle with extra quinoa flakes.  
  • Bake for 10-12 minutes.  To check if done, stick a toothpick into a muffin and if it comes out clean with small crumbly bits then it’s ready.  Top of the muffins should be firm to the touch too. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious breakfast or anytime healthy snack!

Easy and Delicious Gluten-Free Pancakes

Easy and delicious gluten-free pancakes.jpg

Makes 2 servings

These delicious tasting pancakes will be your new favorite breakfast! They are a pre/post workout favorite or a Sunday brunch staple and the best part is they are completely guilt free!  If you like your pancakes very sweet, feel free to drizzle more honey or maple syrup on top!

Ingredients:

  • 2 ripe bananas
  • 4 pasture-raised eggs
  • 2 tsp. vanilla
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 pinch sea salt
  • 1-2 tsp. organic raw honey or maple syrup (optional)
  • 2 tsp. coconut oil, organic grass-fed butter or ghee
  • ¼ cup chopped strawberries
  • ¼ cup blueberries
  • ¼ banana sliced
  • ¼ cup chopped raw walnuts

Preparation:

  • Place peeled bananas, eggs, vanilla, cinnamon, 1 tsp. coconut oil, butter or ghee, maple syrup or honey (optional), sea salt and baking soda into a blender.  Blend until batter is smooth.
  • Heat a skillet or griddle over medium heat and grease with remaining 1 tsp. coconut oil, butter or ghee. 
  • Reduce temperature to medium-low heat and pour the batter in small pancake circles.  Cook until firm enough to flip (approx. 1-2 minutes), then flip pancakes and cook the other side and remove from heat.
  • Top with chopped fruit and walnuts.
  • Drizzle with extra honey or syrup. (optional)
  • Enjoy!

Pumpkin Pie Overnight Oats

Pumpkin Pie Overnight Oats.jpg

Makes 2 servings

This healthy, filling, protein-packed breakfast is super easy to make and tastes like a slice of pumpkin pie straight from the Thanksgiving table!  With amazing ingredients, this recipe is a great source of fiber, vitamins, minerals, amino acids and anti-oxidants, providing several health benefits, including improving digestion and heart health, regulating blood sugar and lowering inflammation. Make a few jars on Sunday night and keep them covered in the fridge for up to a week.  Nosh on them when you don’t have time to cook in the mornings, take them to work to enjoy or just eat them as a snack or dessert!

Ingredients:

  • 3 tbsp. pumpkin (fresh or canned with no sugar)
  • 1 cup unsweetened almond milk (or milk of choice)
  • ¼ cup plain organic Greek yogurt
  • ¼ tsp. Pumpkin pie spice
  • ¼ tsp. Cinnamon
  • 1 tbsp. ground Flaxseeds
  • 1 tbsp. Hemp seeds
  • 1 tbsp. Chia seeds
  • ½ tsp. Vanilla
  • 1/8 tsp. Sea salt
  • 3 tbsp. raw honey
  • 1 cup Old Fashioned Oats or Steel Cut Oats
  • ¼ cup chopped Walnuts
  • Optional additional toppings: More Walnuts, Pecans, berries, drizzle honey

Preparation:

  • In a glass jar (I use a wide mouth mason jar) combine pumpkin, yogurt, and milk.  Then add remaining ingredients and stir to combine/shake jar.  
  • Cover and refrigerate for at least a couple of hours or overnight.  
  • The following morning stir well before eating to evenly distribute the oats.  
  • Add any other desired toppings of choice.
  • Add an extra drizzle of honey if more sweetness is preferred.
  • You may enjoy the oats cold, or place in a small saucepan and heat for a few minutes to warm.
  • Enjoy!

Sweet Potato Toast with Spinach, Avocado and Egg

Sweet potato toast with spinach- avocado and egg.jpg

Makes 1 serving

Sweet potato “toast” – spreading your favorite toast toppings over toasted sweet potato instead of bread! Not only does the sweet potato add a nice subtle sweetness without overpowering the toppings you choose, but they are a great option if you’re gluten free or want a little more fiber in your diet.  Another big advantage of using sweet potatoes as a bread substitute is the added nutrition you get! Sweet potatoes, like carrots and other orange colored fruits and vegetables, contain beta-carotene that gets converted into vitamin A in our body. Vitamin A is important for hair, skin, nails, vision, and plays a key role in immune function. Combine them with superfood toppings, protein, and a healthy fat and you have a seriously nutrient packed and delicious meal or snack!

 

Ingredients:

  • 1 slice raw sweet potato
  • 1/3-1/4 Avocado cut into slices
  • 1 large handful Spinach
  • 1 Pasture Raised Egg – hardboiled for 7 minutes
  • 1/4 tsp. Black and White sesame seeds
  • ¼ tsp. Hot Red Pepper Flakes
  • ½ teaspoon Ghee, Organic Grass-Fed Butter or Coconut Oil
  • Sea salt
  • Freshly ground Black Pepper

Preparation:

  • Place sweet potato slice in a toaster on high for about 5 minutes or until cooked through.  You may need to toast multiple times depending on the length of your toaster settings. 
  • At the same time boil a small saucepan of water.  Place egg in boiling water for 7 minutes.  When timer is up place egg in cold water which will make it easier to peel the shell.
  • Next, sauté the spinach with ghee, butter or oil for 2 minutes until softened.
  • When sweet potato is ready, top with sautéed spinach, avocado slices and egg.
  • Finally, sprinkle with sesame seeds, salt and hot red pepper flakes.
  • Enjoy! 

Overnight Buckwheat Groats

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Makes 2 servings

For those who enjoy an easy no-cook overnight cereal, you must give this a try! Mix a jarful of yumminess up at night for a filling and healthy breakfast at-the-ready.  The groats absorb the liquid yet maintain their slightly crunchy texture, making this a perfect option for those who find oats a little too mushy.  Buckwheat groats are nutrient packed, gluten-free seeds that are so good for you. They are a good source of fiber, protein, rich in vitamins, minerals, amino acids and anti-oxidants providing several health benefits, including lowering inflammation, improving digestion, blood sugar control and improving heart health. 

Ingredients:

  • ½ cup raw Buckwheat Groats
  • 2 tablespoons Chia seeds
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla
  • 1 cup milk of choice (I typically use unsweetened Almond milk)
  • 1-2 tablespoons raw honey
  • 2 tablespoons Hemp seeds
  • 1 tablespoon toasted Coconut Chips
  • 1 tablespoon Pumpkin Seeds
  • ½ cup chopped Strawberries
  • ½ cup Blueberries

Preparation:

  • Most packaged groats do not require rinsing but if purchased in bulk section then rinse groats under water to remove chalky coating.
  • In a glass jar (I use a wide mouth mason jar) combine groats, chia seeds, cinnamon, vanilla and honey.  Stir in the milk, and then cover and refrigerate overnight.  
  • The following morning stir well before eating to evenly distribute the oats.  
  • Sprinkle with hemp seeds, coconut chips, pumpkin seeds, strawberries and blueberries or any other desired toppings of choice.
  • Add an extra drizzle of honey if more sweetness is preferred.
  • Enjoy!

Good Morning Bowl of Pure Yumminess

Makes 1 serving

This rainbow yogurt bowl fills all of your morning needs by providing protein and essential nutrients from the yogurt and fruit, while also keeping you satiated with healthy grains like flax, chia, hempseed and granola.  Have your family assemble their own by setting up a yogurt bar where they can add whichever toppings they want to their own bowl!

Ingredients:

  • 1 cup Wallaby organic plain unsweetened Greek yogurt
  • 3 cup cut up strawberries
  • 2-3 orange slices, cut up
  • ¼ banana cut into slices
  • ½ kiwi, cut up
  • ¼ cup blueberries
  • 1 tablespoon unsweetened coconut chips
  • 1 tablespoon ground flaxseed
  • 1 tablespoon chia seeds
  • 1 tablespoon hemp seeds
  • 1 tablespoon granola
  • 1 teaspoon honey (optional)


Preparation:

  • Fill a small bowl with 1 cup of yogurt.
  • Place fruit around sides.
  • Put seeds and granola in the middle.
  • Drizzle honey over the bowl.
  • Enjoy!

Easy Gluten-Free Blueberry Muffins

Makes 15-18 muffins

My family loves a blueberry muffin.  They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert.  I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious!  They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins.  They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here: 
https://draxe.com/recipe/gluten-free-blueberry-muffins/

Ingredients:

  • 4 cups almond flour
  • 6 eggs
  • 1/2-cup honey
  • 1-teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • Pinch of sea salt
  • 10 tablespoons coconut oil or ghee, melted
  • 2 cups blueberries (fresh or frozen)

Preparation:

  • Preheat oven to 350 degrees.
  • In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
  • Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
  • In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee. 
  • Pour wet ingredients into the dry and mix well.  Stir the blueberries into the mixture.
  • Spoon batter into muffin tins or silicon cups and bake for 25-30 min.  Edges should be just turning brown and firm to the touch. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Easy Banana Oatmeal Muffins

Makes about 12-15 muffins

One of my wonderful clients introduced me to this super easy recipe with basic ingredients that you can doctor up to tailor to your family's own tastes.  We added some chopped dates and a little bit of maple syrup for extra sweetness along with chocolate chips in some and blueberries in the others.  Feel free to add mix-ins of your choice like walnuts, flaxseeds, chia seeds, dried fruit, dried coconut...the possibilities are endless.

Ingredients:

  • 3 Bananas Mashed
  • 1 cup Almond Milk
  • 2 Eggs
  • 1 tbsp Baking Powder
  • 3 cups Old Fashioned Oats
  • 1 tsp Vanilla Extract

Here are the additional ingredients we added to make these muffins:

  • 2 tbsp Maple Syrup (optional)
  • 5 Medjool Dates Chopped (optional)
  • ¼ cup Dark Chocolate Chips
  • ½ cup Blueberries

Preparation:

  • Preheat oven to 375 degrees
  • Mix the bananas, milk, eggs, baking powder, oats, maple syrup and vanilla together.  Let the mixture sit for a couple of minutes and then add in your desired mix-ins.
  • Bake 25-30 minutes.  The edges should be just turning brown and firm to the touch.
  • Let cool and enjoy!
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Delicious Egg Muffins Made 2 Ways

Makes 12 muffins

These egg muffins are the perfect way to start your day but they can easily be eaten for brunch, dinner or as a snack!  They are packed with protein and contain a little bit of almost every nutrient we need. The difference between the two egg muffins is for one I just cracked the egg right in the muffin cup.  These are perfect if you like a more “soft yolk” or a 7 minute egg.  The other one is more like an omelet consistency in which I whisked the eggs first and then poured them into the muffin cups.  My daughter loves the first one and my husband prefers the other.  I love them both!  You can make these muffins at the beginning of the week, store in the fridge or freezer and then just reheat throughout the week!

Ingredients:

  • 12 eggs (preferably organic, pasture-raised)
  • Coconut oil or ghee
  • 12 strips of organic turkey bacon (nitrate free) 
  • 8 asparagus spears cut into pieces (or feel free to use any veggie that you like)
  • ½ avocado cut into small pieces
  • Salt and pepper

Preparation:

  • Preheat oven to 400 degrees.  
  • Grease 12 muffin cups with coconut oil or ghee or I love these silicon muffin cups. You don't need to grease them and the muffins come out very easily. 
  • Cook bacon in frying pan and then lay bacon in each muffin cup, push down or tear into large pieces.
  • For “soft egg” crack an egg in each cup.  For omelet style whisk eggs in a bowl first and then pour evenly in each muffin cup.
  • Distribute asparagus and avocado pieces throughout each cup.
  • Season with salt and pepper.
  • Bake for 15 minutes.
  • Serve and enjoy!
  • Leftovers can be stored in the fridge or freezer and reheated to use throughout the week!

Kid Approved Healthy Oatmeal Granola Bars

Makes 16-18 Bars

These granola bars are packed with healthy ingredients, taste delicious and are beyond easy to make! They are naturally sweetened with banana and applesauce and contain healthy fats from the seeds. Perfect for breakfast, a post-workout snack, or a yummy dessert - you and your family will love them! 

Ingredients:

  • 3 cups Rolled Oats (I use gluten-free oats)
  • ½ cup Pumpkin Seeds
  • ½ cup Sunflower Seeds
  • 3 Ripe Bananas
  • 1 cup Unsweetened Applesauce
  • ½ cup Dried Cranberries
  • 1 ½ teaspoon Cinnamon
  • 2 tablespoons Flaxseeds
  • 1 tablespoon Chia Seeds
  • ¼ cup Dark Chocolate Chips (optional)

Preparation:

  • Preheat oven to 350 degrees.  Line a 9 x 13 inch baking sheet with parchment paper.
  • In a medium bowl mash the bananas and stir in the applesauce until well combined.
  • In a separate bowl mix all the dry ingredients.  Stir into the banana mixture until well combined.
  • Transfer to the prepared baking dish and press down evenly.
  • Bake until bars and golden and are starting to separate from the sides of the pan, about 30-35 minutes.
  • Let cool for 15 minutes then cut into bars.  Store in an airtight container in the fridge.
  • Enjoy!

Green Sunrise Smoothie Bowl

 
 

Makes 2 servings

A smoothie bowl is one of my favorite breakfasts and is super easy to make! Using frozen ingredients and as little liquid as possible gives it a creamy, ice cream-like texture.   This nutritionally dense smoothie is packed with tons of greens and the whole food toppings make it a filling, complete meal!

Ingredients:

SMOOTHIE:

  • 1 Frozen Banana
  • ¼ Avocado
  • 1 cup Frozen Raspberries
  • 1 cup Spinach
  • ½ cup Frozen Kale stems
  • 1-2 Dates (optional – for added sweetness)
  • 2 tablespoons Almond Butter
  • 1-2 cups unsweetened Almond Milk

TOPPINGS:

  • Flaxseed
  • Wild blueberries
  • Papaya
  • Shredded unsweetened coconut
  • Walnuts 
  • Almonds
  • Chia Seeds

Preparation:

  • Add all smoothie ingredients to high-powered blender and blend until creamy and smooth.  
  • Pour half of your smoothie into a bowl and top with desired toppings!
  • Freeze the remainder and the next morning just re-blend the frozen smoothie, pour into smoothie bowl and add your favorite toppings!

Chia Pudding

 
 

Serves 1

Despite their tiny size, chia seeds are among the most nutritious foods on the planet.  They’re loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.  My favorite way to eat them is to make a delicious and easy chia pudding.

Ingredients:

  • 1 cup Almond Milk
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Vanilla
  • 4 tablespoons Chia Seeds

Optional toppings:

  • Chopped Pear or Apple, Berries, Nuts

Preparation:

  • Stir together all ingredients and refrigerate for up to 4 hours or overnight.

Oatmeal Perfection

 
 

Serves 1

This is one of my favorite ways to start the day!  It’s the perfect combination of protein and healthy fats and it’s loaded with fiber, keeping you full for hours!

Ingredients:

  • Steel Cut Oatmeal
  • ¼ cup mixed Blueberries and Raspberries
  • 1/2 Pear chopped
  • 2 tablespoons ground Flaxseed
  • 1 tablespoon Chia Seeds
  • 2-3 chopped Walnuts
  • 1 small handful Almonds
  • 1 tablespoon shredded Coconut
  • Honey (optional)

Preparation:

  • Prepare Oatmeal in saucepan
  • Add topping ingredients
  • Drizzle with Honey for added sweetness if desired.

Gluten-Free-Blueberry-Chia-Muffins

 
 

Makes about 18-20 muffins

These muffins are my family’s favorites!  They are simply delicious and super satisfying while being gluten-free, dairy-free, and sugar-free.  My son and husband love theirs for breakfast while my daughter will have hers for dessert, or as an after-school snack.

This recipe is ever so slightly adapted from my dear friend Sophie Slater’s original recipe.  You can see the original recipe here: http://blog.arogya.net/gluten-free-blueberry-chia-seed-muffins/

Ingredients:

  • 3 Cups Almond meal or Flour
  • 3 teaspoons Psyllium Husk
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Sea Salt
  • 4 Eggs
  • 2 Mashed Ripe Bananas
  • 3 tablespoons Chia Seeds and more to sprinkle on top of muffins
  • 4 tablespoons Coconut Oil
  • 4 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 9-10 chopped Mejol Dates
  • 1 1/2 cups Blueberries
  • ½ cup chopped Walnuts (optional)

Preparation:

  • Preheat oven to 350 degrees.
  • Use Coconut Oil to lightly grease muffin tins or use muffin liners.  If you have silicon baking cups you can skip this step. 
  • In large mixing bowl, whisk together almond flour or meal, Psyllium Husk, Baking Soda and Sea Salt.
  • Add the 3 tablespoons of Chia Seeds to 1 cup of warm water - let seep for a few minutes.
  • In small saucepan over low-med heat melt Coconut Oil.
  • In another bowl beat the eggs. Whisk in Coconut Oil, Maple Syrup, Vanilla and Chia Seed mixture. Stir in the mashed Banana, chopped Dates and Blueberries.  Add Walnuts or other nut if you like.
  • Slowly pour wet ingredients into the dry and mix well.
  • Spoon batter into the muffin tins and sprinkle with Chia Seeds.
  • Bake for 30-35 min, until slightly browned on top and a toothpick inserted in center comes out clean.
  • Let cool completely in pan on wire rack. Tip to remove muffins from tin: gently run a paring knife around the edge of each cup.
  • Enjoy!!!

Gluten-Free Apple Crisp

 
 

Serves 6

This apple crisp is so delicious and a favorite with kids.  It’s great for an afterschool snack and can also be eaten as a healthy breakfast!

Ingredients:

Filling:

  • 5 Medium Tart Apples 
  • 2 tablespoons Coconut Oil or Ghee
  • 1 tablespoon Maple Syrup (optional)
  • 1 tablespoon Cinnamon
  • ¼ teaspoon Ground Nutmeg

For the crumble topping:

  • 1 cup gluten-free Oats
  • ½ cup Almond Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt
  • 2-4 tablespoons Maple Syrup or Honey (depending on how sweet you want it)
  • 2-3 tablespoons Almond Milk
  • 2 tablespoons Coconut Oil, melted

Preparation:

Prepare the filling:

  • Preheat oven to 350 degrees.  Lightly oil an 8x8 or 9x9 baking dish.  
  • Core apples and cut into thin slices and place in bowl. 
  • Toss apples with cinnamon and nutmeg until thoroughly coated.  Add maple syrup and coconut oil or ghee and toss to coat evenly.  
  • Place apple mixture into oiled pan and set aside.

Prepare the crumble topping:

  • In a medium bowl combine the oats, almond flour, cinnamon, nutmeg and salt.  
  • Add the melted coconut oil, maple syrup and almond milk and mix well until everything is completely coated and the consistency is slightly sticky.  If it’s too liquidy, add a little more flour or oats to soak up the moisture.  If it’s too dry, add a little more milk.  
  • Once the crumble is ready, sprinkle evenly over the apple filling
  • Bake for 40-50 min, or until top is browned.  Allow to cool for 5-10 minutes before serving.
  • Enjoy!

Try experimenting with this recipe by adding dried fruit, nuts, coconut flakes or whatever else you want!