Apple Crisp

I have made crisps and crumbles in the past and I use the same basic ingredients. This time, I actually wrote down the ingredients and so here is what I use.....The crumble part can be used with any kind of crisp. It is great for blueberry or strawberry rhubard....Best served warm......And my 9 yr old daughter loved it!!!

As always, I use mainly organic ingredients. :-)

Ingredients

8 Gala apples peeled and chopped
6 Tbsp Maple Syrup
1 tsp cinnamon
1/4 tsp nutmeg

Crumble:
1 cup chopped walnuts
1 cups oats
1/2 cup coconut sugar
1/2 cup Quinoa Flour
1 tsp cinnamon
1/2 cup softened butter

Preheat oven to 350 degrees
Combine Apples, Maple Syrup, cinnamon and nutmeg in a bowl.

Once combined place in 8" x 8" baking dish.

In a Food processor, add Walnuts and Oatmeal, and pulse until it becomes a crumb like texture.
If you would like, you can just process the walnuts in the food processor and keep the oats whole. It really is your own preference. Either way it will work our great! :-)

To the crumb mixture, add coconut sugar, Quinoa flour and cinnamon. Mix well.

Add the softened butter. At this point, I used my hands to combine in order to get that crumble. You don't want to over mix here.
Add the crumble over the apple mixture in your baking dish.

Bake for 45 minutes at 350 Degrees.

There are so many different ways to make a crisp/crumble. You could even add quinoa to the crumble as well. You can use spelt flour instead of quinoa....Go ahead and try for yourself. Don't be afraid to experiment in the kitchen! Enjoy!

Coconut Cream Pie

So I asked my husband to name a few unhealthy treats that he loves, and I would clean them up. Well, at the top of this list was Coconut Cream Pie. Well, the challenge was on! Most recipes call for sugar in the filling, or refined flours in the crust. Also, most of the toppings called for icing sugar.....Okay....I have to admit, this one was a challenge, as I had to come up with three recipes.....the crust, the filing, and the topping. But I did it! :-)

As always aim to use organic ingredients here.

Crust Ingredients:

3/4 cup of butter softened (can also use 3/4 cup of hardened coconut Oil)
1 cup Quinoa Flour
1 1/2 cup Oat Flour
1 tsp Himalayan Salt
5-6 Tbsp cold water

Preheat oven to 375 Degrees.

Add both the Quinoa Flour and Oat Flour together. I didn't have any Oat Flour, and couldn't find any at the store, so I made my own. Just put some oats in a food processor and blend, and voila! Oat flour! 

Add salt, and butter, and blend together. I used my hands to blend at this point. As you blend, add water until you get proper texture. 

Roll dough out making sure flour underneath while you roll as to not stick to the table. If it does stick to the table, you can easily press it into the dish and it will easily stick together in the dish. 

If using a non stick or glass pie dish, make sure to butter the dish before placing dough into it. 

Press into 9 inch pie dish. 

Bake in 375 degree oven for 20 min. 

Filing Ingredients:

3 cups of Coconut Milk

4 egg yolks

1/4 cup honey

2 tsp Vanilla Extract

Pink Himalayan Salt

1/2 cup unsweetened shredded coconut

2 Tbsp Butter

1/2 cup water + 2 Tbsp Cornstarch

For the Coconut Milk I used the Thai Kitchen Organic Coconut Milk. It is full fat and full of flavor. Also, at this point place 2 cans of the coconut milk in the fridge as the cream and liquid parts will divide and the cream is what you will use for the topping. 

Add egg yolks, honey, vanilla, salt, and coconut to the pot as well. Bring to a boil over medium high heat. 

Also, It is important to use organic cornstarch here as well. Most corn is genetically modified so anytime you use those products derived from corn, or corn itself, choose organic. 

Once boiling, add the water and cornstarch together, and mix into the boiling liquid to thicken. Once thickened, remove from heat, and add butter. 

Let stand for 5 minutes, and pour into already made Pie Crust. 

Let pie cool overnight, and then add the topping. 

Topping Ingredients:

Cream from 2 cans of Coconut Milk

2 Tbsp Maple Syrup

1 tsp Vanilla Extract

1/4 cup coconut - roasted

Once the cans of Coconut Milk has cooled in the fridge, it will be easier to remove the cream part and discard the liquid. Best to use a chilled bowl as well for the topping. Add Maple Syrup and Vanilla to the cream. Beat on high until mixed well, and peaks form. Add to top of pie. 

Take the coconut and place in shallow baking dish and broil on low until coconut is brown. Use this to sprinkle over top. 

Enjoy!