Apple crisp is big deal in my house. There was a time (when I had more time) where I was making it every couple of days. At the first inkling of Fall I go running out to get apples so that I can fill the house with the scent of that sweet cinnamon goodness. Sure, I can diffuse cinnamon and nutmeg, but that’s just a tease.
I have made probably 50 different variations of apple crisp and the recipe is constantly evolving. This time I really took a leap and got Quinoa Flakes, which is kind of like oatmeal but made from Quinoa. Way less of the carb factor and much more of a whole grain with your complete list of amino acids. I also used Buckwheat Flour, which I talked about last Saturday so if you missed it you can read about it HERE. I used stevia leaf to do the bulk of the sweetening. For the sake of brevity, I won’t get into the story on Stevia, but trust me, its awesomesauce. Not only is it not bad for you, but it’s GOOD for you. Just be super careful. You only need a TINY bit. Stevia is mega concentrated sweet, so when I saw a couple pinches, TRUST ME, just use a couple pinches.
This crisp tastes a little different than a full-blown butter and oat loaded crisp but I’ve tested it on friends and they loved it! THIS one you can eat for breakfast. There is literally zero guilt factor. If you find the quinoa flakes a bit off putting, just replace them with regular oats. The buckwheat flour is a bit “grainy” for lack of a better word, so it doesn’t stick together as well as if you were to use another flour. There is some coconut flour and extra coconut oil to make up for that. Don’t worry about that extra fat with the coconut oil. It’s a type of fat that your body can burn up easily!
Now go get some apples and try it!
Click HERE to download and print recipe.
1 cup Buckwheat Flour
1/3 Cup Coconut Flour
1/3 Cup Quinoa Flakes
2 Tbs. Coconut Sugar
1.5 Tsp Cinnamon
Two Pinches Stevia
Pinch of Salt
2/3 Cup melted Coconut Oil
2 Whole Apples Chopped
2 Tsp Vanilla
Pinch of Nutmeg
1. Preheat oven to 350º. Chop up the two apples and add to an 8x8in baking dish. Add 1/2 tsp. of Cinnamon and Two pinches of Nutmeg as well as 2 Tsp Vanilla. Mix until apple pieces are evenly coated.
2. In a mixing bowl, mix all the dry ingredients together including the remaining 1 tsp. of cinnamon.
3.Slowly start stirring in the coconut oil until the mixture forms a nice crumble.
4. Spread evenly over top the apples. Bake for about 45 minutes or until golden brown and the apples are soft.
5. Service with your favorite Vegan ice cream!