I've been itching to make more recipes featuring Nola bars, and with a recent invite to a friend's house for American Thanksgiving, I had my perfect opportunity. While this recipe is delicious without Nola, you can bet I believe it adds that extra special something... don't have Nola? First, what are you waiting for?! And second, my super easy coconut cream whip recipe will just have to fill the void:) This is the perfect holiday treat. The smell of cooking apples, cinnamon and nutmeg gets me every time... and it's so healthy, you can enjoy it for breakfast any day of the week! 

apple-crisp

*disclaimer: this picture was pre-bake. it was eaten too quickly to get a post-shot! 

Ingredients:

6 medium-sized apples (I used granny smith)

1/2 lemon - both the juice and the zest

1 cup blanched almond flour 

1/3 cup grass-fed butter (you could try coconut oil if making dairy-free)

1/4 cup coconut flour 

3 tbsp creamed honey 

1/4 cup crumbled Nola bars 

2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground sea salt 

And for Coconut Whip...

1 can full-fat coconut milk, refrigerated overnight (look for one with only 2 ingredients - coconut and water)

1 tbsp creamed honey (or maple syrup)

1 tsp pure vanilla 

Method:

Preheat the oven to 350 degrees. Peel the apples, slice into wedges and add to a medium sized mixing bowl. Add lemon juice and zest and 1 tsp of cinnamon and the nutmeg to the apples and stir to combine.  Grease a 9 inch pie pan (or cast iron pan) with butter or coconut oil and fill with apples. Finish with 5-6 dabs of butter over the spiced apples.

For the topping, In a food processor, add 1 cup of blanched almond flour, 1/4 of coconut flour, 3 tbsp creamed honey, 1 teaspoon of ground cinnamon, 1/4 teaspoon of sea salt, and the remaining butter or coconut oil (cubed). Pulse until it forms a dough. Sprinkle in Nola and combine. Place little bits of dough all over the top of the apples until covered, place tinfoil over the top and bake for 45 minutes. Uncover and broil for 3-4 minutes before serving. 

Take the coconut milk out of the refrigerator and open. Separate the liquid part of the can and keep on hand for smoothies etc. Scoop out the solid part and add to a chilled metal mixing bowl. Combine with 1 tbsp honey and vanilla and beat on high for 2-3 minutes before serving on top of the crisp. 

*Serves 6 

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