A Gluten-free, Dairy-free Whole Food Recipe

In the autumn weather, I find this recipe delightful served in a bowl with some unsweetened almond milk poured in the bottom. Be aware that some people with a gluten sensitivity can tolerate gluten-free oats (Bob’s Red Mill brand) while others can’t.

Ingredients

Filling
12 apples (peeled, unpeeled or both), cored and sliced
1/4 cup maple syrup
2 tsp cinnamon
1/3 cup dried currants
1 TBS brown rice flour

Topping
2 cups rolled oats
1 cup brown rice flour
1/2 cup chopped walnuts
1 TBS cinnamon
1/2 cup maple syrup
1/2 cup canola oil

Directions
1. Preheat oven to 375 degrees.
2. To prepare filling, place apples in large bowl. Fold in syrup, cinnamon and currants. Sprinkle on flour and gently fold until combined. Spread mixture into 9 x 12-inch baking casserole.
3. To make topping, use the same mixing bowl and combine oats, flour, nuts and cinnamon. In separate bowl, whisk together syrup and oil, add to dry ingredients and mix until crumbly. Spread topping evenly over apples, cover with foil and bake 30 minutes. Remove foil and bake an additional 20 minutes or until apples are cooked through. Remove from oven and serve. Serves 8-10.

Maggie Christopher is a certified holistic nutrition counselor and a licensed marriage and family therapist. She combines the wisdom of whole foods nutrition along with emotionally-based therapy to support individuals in uncovering and healing the root causes of their cravings. She provides a safe environment to explore the emotional reasons for the eating habits that prevent you from reaching your health goals. She offers step-by-step guidance and delicious recipes that support you in introducing whole natural foods that promote health, calm cravings and allow you to feel satisfied. For a free nutrition consultation, visit her website or call.

1 COMMENT

LEAVE A REPLY

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.