Even though I’m personally finished my 10-day detox I’m still continuing to eat mostly gluten-free and dairy-free along with doing my herbal detox tea every single morning. This is why I created this dairy-free, gluten-free apple crisp because I LOVE dessert.
The other night, Walker and I went to a friends house for dinner and I brought this quinoa flake apple crisp. It was a crowd-pleaser and lucky for me I had one serving left for breakfast the next day.
You may be wondering why I used quinoa flakes for the crust instead of raw oats. Well as healthy as oats are, when “raw” they contain anti-nutrients including phytates and enzyme inhibitors that actually prevent absorption of minerals and are hard to digest. This can result in a variety of problems when consumed regularly including digestive problems and skin issues (typical food sensitivity symptoms). If you properly soak and ferment oats, they can be very delicious and healthy. From time to time I eat granola that likely has not been properly soaked, but it’s certainly not the norm.
If you are eating one minute or quick oats, definitely ditch those if you want to keep insulin in check, blood sugar balanced and reduce your chances for belly fat, despite those handy packages being under 200 calories. That is NOT real food. To learn more, read this really great article from Mark’s Daily Apple on Are Oats Healthy?
The topping on this dish was crispy, sweet and you won’t miss your dairy/sugar/oat-filled crisp one bit — that’s my personal promise to you!
- 1-1/2 cups quinoa flakes (You can buy these at the health food store).
- 1/4 cup sulfite-free dried cranberries or 6 medjol dates, pitted and chopped
- 2 tsp ground cinnamon
- 1/4 tsp ground cardamom (this is sooo worth adding if it's not a regular in your kitchen pantry, go get it! :)
- 1/4 cup chopped nuts (use any. I used a mixture of pecan, almonds, cashews)
- 1/4 cup melted coconut oil
- Optional: 1 tbsp coconut palm sugar
- Drizzle of real maple syrup (about 1-2 tbsp)
- 5-6 organic apples, washed and thinly sliced (leave the peel on, most of the fibre and phytonutrients are contained within the peel)
- 2 tbsp water or apple juice
- 1 tsp cinnamon
- Optional: 1 tbsp coconut sugar
- Preheat oven to 350 degrees. Place all in ingredients into a large bowl and mix together, excluding the coconut sugar and maple syrup. Give it a little taste test and add the coconut sugar if you think it needs it. Hold off on the maple syrup till the end -- see below.
- Place all your ingredients into a large baking dish and mix together. Taste test one of the apples. If you want it sweeter, add the coco sugar. Place apples onto baking dish. You may use a small round deep baking dish or a 13x9" rectangular. It all depends how thick you want the crust. Sprinkle the crust evenly over the apples and drizzle maple syrup over top. Bake for 35 minutes or until the apples are tender. I personally like the apples to have a little texture, so you may wish to bake for longer.
- Serve with some coconut milk vanilla ice cream or for breakfast with some coconut milk.