Apple Berry Crisp

I saw this recipe on Elana's Pantry and knew I had to try it.  I made several modifications to it.  When it came out of the oven it was all I could do to not take a spoon and dig in!  It was a piece of heaven.


Here is what I did:


Apple Berry Crisp

• 5 apples, peeled, cored and sliced (Gala, Braeburn or Honeycrisp)
• 6oz fresh blackberries
• 6oz fresh raspberries
• 6oz fresh blueberries
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon arrowroot powder (I will increase this to 2 tablespoons next time because it was a little more runny than I would like it to be.)
• 1/2 cup blanched almond flour
• 1/2 cup quinoa flakes
• ¼ teaspoon celtic sea salt
• ¼ teaspoon baking soda
• 2 tablespoons olive oil
• 2 tablespoons honey

1. Place apples and berries in a large bowl
2. Sprinkle with lemon juice, vanilla and arrowroot, tossing to incorporate all ingredients
3. Place apple-blackberry mixture in an 8-inch by 8-inch baking dish and set aside
4. To make topping, in a medium bowl, combine remaining ingredients into crumble mixture
5. Crumble topping over apple-blackberry mixture
6. Cover with tinfoil and bake at 350° for 60 to 75 minutes until fruit is juicy and bubbling
7. Remove from oven and uncover
8. If topping is browned, allow to cool for 10-15 minutes
9. If topping is not yet browned place in oven uncovered for 5 minutes, or until browned
10. Serve and enjoy!

Serves 6

Peach Crisp - gluten, dairy & egg free

I tried this recipe earlier from Elana's Pantry and forgot to cover while it was baking.  (Don't make that mistake!)  It was still yummy, but dried out as well.  I made a few changes to it and think we have a winner!


8 large peaches, peeled & sliced
1/2 c frozen blueberries1 tablespoon lemon juice
1 tablespoon vanilla extract
3 tablespoons arrowroot powder
1 cup blanched almond flour
½ cup coconut flour
½ tsp cinnamon½ teaspoon sea salt
¼ cup grapeseed oil
¼ cup agave nectar

Peel and slice the peaches.  Add the frozen blueberries, lemon juice, vanilla and arrowroot powder.  (If you don't have arrowroot, you can use cornstarch.)  Place in a baking dish.  I used an 8 x 10.

Combine the remaining ingredients to make the crumble topping.  Place it on top of the fruit mixture:

Place in 350 degree oven COVERED for 45 minutes.  Remove the foil and cook for another 5 minutes.  When it is done it will look like this:

It smells so good with that little bit of coconut flour.  This dish is high in protein with the almond and coconut flours in it.
Enjoy!

Chocolate Chip Cookies (Gluten, Dairy & Egg Free)

I have been wanting to try this recipe from Elana's Pantry for a while now.  I went today and got some almond flour from Honeyville with my sister.  When I got home, I made these.  They are very simple to make and my boys loved them.  John's comment was, "For a healthy cookie, they are great."  For the chocolate chips, I found these Enjoy Life Foods Semi-Sweet Chocolate Chips 10 Oz at Sprout's.  They are mini chocolate chips, and I could have got away with using 1/2-2/3 c verses 1 cup.

Thomas snuck three of them.

Here is the recipe:
2 ½ cups blanched almond flour - If you use Bob's Mill Almond Flour, the cookies will be flat and not very good.  Honeyville's blanched almond flour is much better.
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil (This adds a butter flavor that other oils do not.)
1 tablespoon vanilla extract
½ cup agave nectar
1 cup  Enjoy Life Foods Semi-Sweet Chocolate Chips 10 Oz

1. Combine dry ingredients in a large bowl
2. Stir together wet ingredients in a smaller bowl
3. Mix wet ingredients into dry
4. Form ½ inch balls and press onto a parchment lined baking sheet
5. Bake at 350° for 7-10 minutes
6. Cool and serve

Makes 24 cookies (I actually got 30 mini ones and 20 larger ones.)