Maple Apple Nut Crisp
with Cashew 'Kream'
This apple crisp recipe has no processed sugar, no corn syrup, and no artificial sweeteners. It's sweetened with maple syrup, a healthier sweetening option. Maple syrup is one of the few unprocessed good sugars that provide micronutrients to the body. It is high in minerals including zinc and manganese.
To make Maple Apple Nut Crisp:
- Peel, core, and slice 8 large apples or 10 medium ones.
- Arrange sliced apples in a 9 x 13 inch baking pan. Drizzle apples with ½ cup Maple syrup
In a bowl, combine:
- 2 ½ Tbsp ground cinnamon
- ½ tsp. ground nutmeg
- ½ cup quinoa flour
- 2 cups old-fashioned oatmeal
- dash of Himalayan salt
Melt a ½ cup coconut oil and combine with the dry ingredients to form pebble-sized crumbles.
Toss in ½ cup chopped walnuts or pecans and mix well.
Sprinkle the crumbly mixture over sliced apples and bake in 350 degree oven for 45-55 minutes, or until apples are tender when pricked with a fork.
Top with cashew whipped “kream”.
By soaking nuts and seeds, you release toxic enzyme inhibitors while increasing the life and vitality contained within them.
1 cup cashews soaked at least 1 hour or overnight
1/4 cup agave nectar
1 tsp vanilla
3/4 cup coconut oil
Blend everything together in a blender, adding in just enough water to make a smooth "kream " like consistency.
Chill in fridge until ready to serve. Will keep in fridge for 5 days.