Ingredients
3-4 apples, depending on size
½ cup olive oil
¾ cup raw, unsweetened coconut flakes*
1 TBSP honey + ¼ cup, divided
½ tsp cinnamon powder
2½ cups cashew flour
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3-4 apples, depending on size
120 ml olive oil
165 grams raw, unsweetened coconut flakes*
1 TBSP (15 ml; 21 g) honey + 59 ml (85 g), divided
½ tsp (2.5 ml) cinnamon powder
350 grams cashew flour
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Instructions
- For the filling, peel, core, and cut the apples into thin slices (so that they can overlap each other).
- Next, with ½ tsp of the olive oil, grease the bottom and sides of a 9-inch round baking pie dish.
- Layer the apples so that they overlap each other slightly until all of them are set in the dish.
- Drizzle a TBSP of honey onto the apples and set aside.
- For the crisp topping, mix together the ½ cup oil, unsweetened coconut flakes, ¼ cup honey, cinnamon powder, and cashew nut flour.
- Combine all these ingredients and you should have the consistency of a firm but not too sticky dough.
- Add more dry ingredients (either flakes or flour) if the batter is too wet.
- Pat the topping very firmly onto the apples.
- Press down so that is it evenly spread and covering the apples.
- Bake the crisp in the oven at 350°F (180°C or gas mark 4) for approximately 45 minutes, or until the apples are cooked and the crisp topping is golden-brown.
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Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut A perfect accompaniment to a breezy Fall day -- when the air is cool and fresh, and the apples ripe and juicy -- and ready to drop in the orchards.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
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