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Apple And Carrot Crisp

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Servings: 3

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

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

topping:

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

Preparation

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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