Filling:
6 apples, sliced thin (⅛-inch thick)
1 tablespoon honey, maple syrup, or agave nectar
1 tablespoon freshly squeezed lemon juice
1 teaspoons cinnamon
Topping:
1 ½ cups rolled gluten-free oats
½ cup flour of your choice
¼ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ cup melted virgin coconut oil (or EB or butter)
1 teaspoon vanilla extract
Place all ingredients for the filling into a 7 x 11-inch baking pan. Gently stir together with a large spoon.
In a small mixing bowl stir together the oats, rice flour, sugar, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Pour evenly over filling.
6 apples, sliced thin (⅛-inch thick)
1 tablespoon honey, maple syrup, or agave nectar
1 tablespoon freshly squeezed lemon juice
1 teaspoons cinnamon
Topping:
1 ½ cups rolled gluten-free oats
½ cup flour of your choice
¼ cup coconut sugar
1 teaspoon cinnamon
¼ teaspoon sea salt
¼ cup melted virgin coconut oil (or EB or butter)
1 teaspoon vanilla extract
Place all ingredients for the filling into a 7 x 11-inch baking pan. Gently stir together with a large spoon.
In a small mixing bowl stir together the oats, rice flour, sugar, cinnamon, and sea salt. Add oil and vanilla and stir together with a fork. Pour evenly over filling.
Bake for about 30 minutes or until the juices are bubbling up and the topping is lightly browned.
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