First off, I apologize for the picture quality on this. It was taken with my phone and it just doesn’t do this justice. Secondly, I know it seems that I post a lot of “treats” during the week, but being that I always post my meal ideas on the weekend, I like to share some dessert ideas the other days. OK, now that I’ve attempted to justify my innate need for baking, we can move on.
Recipe: Grain-free Apple Crisp (serves 4-6)
4-5 Granny Smith apples, peeled, cored and cubed
2 TBSP cinnamon
2-3 TBSP honey
3 TBSP Tapioca flour
1 cup almond flour
1.5 TBSP cinnamon
1/2 cup coconut oil, melted
1/4 cup honey
1/4 cup chopped walnuts (or more, depending on how much you like the crunch!)
Preheat oven to 325 degrees. Combine all ingredients for apple filling in a bowl and pour into a 9-inch pie dish. In a separate bowl, mix the topping ingredients together and then crumble on top of apple filling. Drizzle with a teensy bit of honey. Cover and bake for 30-40 minutes. Uncover for the last 5 minutes to brown a bit on top.
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I started experimenting with arrowroot powder instead of flour this last summer. I have great luck with it, have you tried it at all?
I haven’t used it, but I do use tapioca flour at times when I’m not on the Whole30. I think they’re pretty similar–and they do work great!