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Apple And Carrot Crisp
Prep Time: 00:20
Cook Time: 00:20
2 medium organic apples, any variety
2 organic carrots
1 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp ginger
1 cup full fat coconut cream
1/4 cup almonds
1/2 cup rolled oats (gluten free rolled oats work as well)
1 tbsp flax seed (whole or ground)
2 tbsp coconut sugar
1 tbsp coconut oil
1/4 tsp cinnamon
1Begin by chopping the apples and carrots into small pieces. I left the skin on the apples, but you can peel them if you prefer.
2Toss the apples and carrots in the cinnamon, nutmeg, and ginger until completely coated.
3In a small saucepan over medium-low heat, melt the coconut cream. Add the carrots and apples and simmer until soft, about 10 minutes. Transfer to 3 individual containers or a small baking dish and set aside.
4Preheat oven to 350F
5Prepare the topping by processing almonds into a small crumble. In a small bowl, combine the almonds, oats, flax, coconut sugar, and cinnamon. Stir to combine.
6Using a fork, cut the coconut oil into the almond mixture. Sprinkle this mixture over the apples and carrots to lightly cover.
7Place in the oven and bake for 18-20 minutes. Remove from oven and serve warm by itself or with some coconut milk ice cream!
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