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.
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
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
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.