Sunday, February 23, 2014

Gluten Free Mini Apple Crisps

I'm delving deeper into the world of gluten free baking. Here's a little concoction I threw together that turned out to be worth sharing. Yum!

Gluten Free Mini Apple Crisps

For the Filling:

2 large or 3 small apples peeled and chopped
juice of one lemon
1 inch nub of ginger peeled and grated
1 t. cinnamon
2 T. arrowroot
a splash of dark rum, optional

For the Topping:

1/2 cup coconut flour
1/2 cup organic sugar
1 stick cold butter cut in 8 slices (coconut oil can be substituted for a vegan version)
a dash of salt
1 cup oats
1/4 cup chia seeds
3/4 cup pecans

Makes 6 servings.

Mix together all ingredients for filling except for the rum. Pack into 6 ramekins. Top each ramekin with a splash of rum if you choose.

In a food processor, pulse together butter slices, coconut flour, salt and sugar until well combined. Add pecans, oats, and chia seeds and pulse again to chop nuts into small pieces and blend while maintaining a slightly chunky consistency. Top each ramekin with this mixture pressing it firmly in to compact. Place ramekins on a cookie sheet to catch any boil over and bake at 350°f for 40 minutes.


 P.S. These pair well with Michelle Brut from the Columbia Valley or ice cream, you choose.

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