If you’ve been considering cutting out the gluten, or better yet, cutting out all grains, but haven’t taken the plunge for fear that you’ll starve to death, now is your chance for a guided tour through the quagmire of the grain free world.
Jill of Real Food Forager.com, has put together a fantastic online video series that will show you how to take the guesswork out of grain free cooking and get you on the path to health without giving up taste, satisfaction, or eating familiar foods. You’ll learn how to cook everything from grain free “bread” to desserts to main dishes. She’ll share her most tried and true tricks of the trade, along with the tools and techniques that best fit the job. Want to see a sneak peek of one of her classes? Click here.
Below is Jill’s recipe for Apple Crisp, it is technically Paleo (The term “Paleo” is also grain free, but generally includes cutting out legumes, dairy, and some starches. This program is simply grain free. You get to keep dairy and more!) as are the majority of her recipes. I’ve been looking for a grain free “crisp” recipe to share with all of you for months now, and seriously, all of the grain free crisps I’ve tried so far have turned into a mushy mix of almond flour and fruit. Jill does something different in her recipe than all the others. She cooks the fruit first! This is brilliant and doesn’t allow the topping to soak up all of the juices from the fruit and turn mushy. Instead of get a truly “crisp” crisp.
This apple crisp is perfect for a cold fall day. It’s spices warm you all the way down to your toes. Give it a try and let us all know how you like it. And don’t forget to check out Jill’s other recipe books, and grain free course.
Paleo Apple Crisp
Filled with delicious apples, spices, and a nut based crust. This is perfect for a crisp fall day.
Ingredients for apple ﬁlling:
6 large organic apples, cored, peeled and cubed
1 tsp cinnamon
1 Tbsp honey
Ingredients for crust and crisp topping:
1 cup almond ﬂour, I recommend this brand
1 ½ cups crispy pecans
1 ½ cups shredded coconut, brand I recommend
1 Tbsp coconut oil, brand I use and recommend
¼ cup honey, . click here for a reliable and safe source for honey
1 tsp cinnamon
Instructions for crust and crisp topping:
In a food processor process the pecans until it is a pecan meal – not a nut butter – you want tiny pieces
Add the almond ﬂour and cinnamon and process together
Add the honey and coconut oil and process until well mixed
Add the shredded coconut and process until it is all combined
Instructions for apple ﬁlling:
In a large pan sauté the apples in some ghee, butter or coconut oil
Cook until somewhat soft but still crispy (about 6 - 8 minutes)
Add cinnamon and honey to taste when they are just cooked
Putting it all together:
Remove ¾ of the crust batter and press into the pie plate, reserving the rest for the topping
Bake the crust at 325 degrees F for 15 - 20 minutes until browned
Remove from stove and let cool
Cook the apples while the crust is cooking and remove apples with a slotted spoon
Place the apples in in the crust
Sprinkle the remaining batter over the cooked apples
Bake at 325 degrees F for 8 - 10 minutes or until lightly browned
Serve warm or cold with fresh whipped cream, coconut cream, yogurt, etc.
Calories: 4877 Fat: 276g Saturated fat: 70g Unsaturated fat: 193g Carbohydrates: 613g Sugar: 414g Sodium: 995mg Fiber: 86g Protein: 61g