Today I am sharing with you one of our favorite desserts. The way we make it is so healthy (and sugar free….shhhhh, don’t tell the kids) that I often serve them up for breakfast. Topped with our secret dairy-free alternative to ice cream or whipped cream, these little guys are the best.
Breakfast Apple Crisps
8 medium sized pink lady apples, cubed
1 1/2 cups gluten-free (or old-fashioned) oats
1/2 cup raw almonds
1/2 cup pecans
1/2 cup walnuts
4 tablespoons coconut crystals found at Whole Foods and local health food store (or brown sugar)
2 teaspnoos cinnamon
1/4 kosher salt
6 tablespoons Earth’s Balance (or butter, or coconut oil if you want to go paleo)
Preheat oven to 350 degrees F. Mix the apple pieces with 1 teaspoon of the cinnamon and 1 tablespoon of the coconut crystals (made from coconut tree sap, tastes and looks like brown sugar). Divide apples evenly into eight 6-ounce ramekins. Next, put the oats, nuts, butter, salt, and remaining sugar and cinnamon into a food processor. Chop until the mixture forms clumps. Distribute the topping evenly over the apples, pressing to the sides. Bake for approximately 35-40 minutes, until the edges turn brown. Serve with coconut whipped cream (recipe to follow), or vanilla ice cream if you’d prefer.
Coconut Whipped Cream
1 can of coconut milk (refrigerate for a few hours or overnight to separate the cream from the water) – do not buy light!
agave, maple syrup or honey to taste.
cinnamon or nutmeg to taste (but not necessary)
This is possibly the simplest whipped cream you will ever make. It is also Paleo, which means there are no processed ingredients. I have tried every variety of coconut milk and I like the Thai brand best. Open the can and scoop out the hardened, separated milk on top and place in a mixing bowl. Do not use the clear, watery stuff at the bottom of the can (it’s ok if a little gets in, though). Add a touch of agave and cinnamon, if you want. Then mix! It should only take about 30 seconds to get a smooth, creamy texture. If it’s a little lumpy that’s because it needs to warm up a tad after coming from the fridge. Just let it sit for a few minutes and then mix it again. We make this and then keep the bowl in the fridge for a few days. You just need to whisk it to get it back to the whipped cream consistency.
This recipe works great with other fruit, too, like berries or peaches. You can also play around with the nut mixture if there are certain nuts you don’t like. I like keeping the nuts in because it’s a good source of protein for the kids, but you can certainly tone them down and just add more oats. It’s a very flexible recipe.
Hope you will make and enjoy these like we do!
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