Submitted by: Ruth Mooney
This week I had an opportunity to take advantage of the exit of summer with a strawberry salad. Greens, goat cheese, pecans and strawberries….dressing optional? Splash a little Extra Virgin Olive Oil and a Fig infused vinegar mix and you have a tasty meal in a flash!
But secondly, I enjoyed a new recipe from CLEAN FOOD, to carry in the fall season. Here is a little description.
You only need 12 apples to feed a crowd on this new, health version of apple crisp.
The key ingredient is something that you might not have in your cupboard, but that you will want to purchase: Brown Rice Flour.
- 12 apples (peeled, cored, sliced)
- 1/4 C Maple syrup
- 2 teaspoons ground cinnamon
- 1/3 dried currants or unsweetened cranberries (is what I used)
- 1 TB Brown rice flour
- 2 C Organic rolled oats
- 1 C Brown rice flour
- 1/2 C chopped walnuts or pecans
- 1 TB ground cinnamon
- 1/2 C Maple syrup
- 1/2 C Canola oil, I substituted coconut oil
Filling preparation: Place apples in a large bowl, and fold in the syrup, cinnamon and cranberries. Sprinkle on flour and fold. Spread mixture into a 9×12 casserole or 2 smaller casserole dishes.
Topping Preparation: Combine oats, flour, nuts and cinnamon. Whisk (in a separate bowl) syrup and oil, then add it to the dry ingredients (it will be crumbly)
Spread the mixture over top your apples. Bake at 350 for about 30-40 minutes. You want it bubbly and sweet in the filling and crispy golden for the topping.
It serves 8-10 people…so good and healthy enough for breakfast!