New Bonus!: Easy, Healthified Breakfast Apple Crisp!

Bonus Recipe! Hello friends! We're excited to share this month's bonus recipe with you! As a reminder, we are sending a bonus recipe to email subscribers every month in 2016. This is an exclusive recipe and we won't be sharing it anywhere else! Easy, Healthified Breakfast Apple Crisp [Print-Friendly Version Here!] Vegan + Gluten Free 10 ingredients or less | 1 Bowl Prep Time: 10 minutes | Cook Time: 50 minutes | Total time: 1 hour Yields: 2 large or 3 small servings This is my ideal breakfast when the weather cools down. Oats, apples, and nuts. My first idea was steel cut oats with apples cooked in, but it lacked the texture and sweetness I was hoping for. So, I shrunk down my go-to Vegan Apple Crisp to be smaller in size and lighter in sugar and fat. For serving, I would suggest adding a heaping Tablespoon of creamy almond or peanut butter for a boost of protein, or a spoonful of coconut whipped cream for a more decadent touch. Looking to save time in the mornings? You could easily bake these on the weekend and reheat in the mornings on your way out the door! Happy baking, friends. Ingredients: APPLES - 2 ripe, crisp apples* (1 tart, 1 sweet), peeled, cored and thinly sliced lengthwise - 2 Tbsp (30 ml) lemon juice - 2 tsp water - 2-3 Tbsp (24-36 g) coconut sugar (depending on sweetness of apples) - 1/2 tsp cinnamon - 2 tsp arrowroot or cornstarch TOPPING - 1/3 cup (30 g) rolled oats - 3 Tbsp (21 g) almond flour (or almond meal) - 1 1/2 Tbsp (17 g) coconut sugar - 3 Tbsp (18 g) chopped raw pecans - Pinch sea salt - 1/4 tsp ground cinnamon - 2 Tbsp (30 g) coconut oil Method: - Preheat oven to 350 degrees F (176 C) and set out 2-3 ramekins (depending on size). - Add apples to a medium mixing bowl and top with remaining filling ingredients. Toss to combine (see photo). Divide between your ramekins. - Wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of sugar. Pour over apples in an even layer. - Bake for 45-55 minutes (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown. - Let rest 5 minutes before serving. This crisp is delicious as is, but is elevated with [coconut whipped cream] or a big scoop of almond or peanut butter for added protein! - Leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F (176C) oven until warmed through. Notes: *For apples I prefer one organic granny smith and one organic honey crisp. *Recipe adapted from my [Best Vegan Apple Crisp]. *Nutrition information is a rough estimate for 1 of 2 servings without additional toppings. Nutrition Information: Serving: 1/2 of recipe (without toppings) Calories - 491 | Fat - 28.1 g | Saturated Fat - 14.2 g | Sodium - 120 mg | Total Carbohydrates - 62.5 g | Dietary Fiber - 9 g | Sugar - 41.6 g | Protein - 6 g [Everyday Cooking Cookbook] Want more? Check out our [31 Meals] digital cookbook, our [Everyday Cooking] print cookbook, and [Food Photography School]! This email account isn't monitored. To contact us, please [visit us here]. Minimalist Baker llc 11918 SE Division Street #1038 Portland, OR 97266 USA [unsubscribe], [update email frequency], or [change your email address] Nutrition information, if shared, is an estimate and not a guarantee. Full terms of service can be found here: [minimalistbaker.com/terms-of-service/]