Apple Crumb pie dessert

Apples n spice dessert

Preheat the oven to 350˚F

.

 The filling: 

In a mixing bowl, toss the apples with the

lemon juice and cinnamon.

The topping:

 In a separate bowl, mix together the

almond meal, coconut oil, cinnamon, coconut sugar and salt until

completely incorporated.

Brush the bottom and sides of a 9 by 9-inch or similar-sized

baking dish with the coconut oil.

Place the apples in the baking dish and cover evenly with

the topping.Top off with the chocolate chips and coconut flakes.

Bake for 20 minutes covered with foil, then for an additional

30 minutes uncovered, until the apples are soft and

the topping begins to brown on the edges.

FOR THE FILLING

4 green apples, peeled and

thinly sliced

juice of ½ lemon

1 teaspoon ground cinnamon

FOR THE TOPPING

1 ¼ cups almond meal

¼ cup  coconut oil, softened

1 teaspoon ground cinnamon

pinch of sea salt

1/4 cup coconut sugar

1 tablespoon coconut flakes 

1/4 cup cacao chocolate chips 70%

1 tablespoon coconut oil, melted, for the

pan.

For the Ice cream 

1 frozen banana

blend the banana until smooth like ice cream 

serve and top with ice cream and a cherry 

sprinkle dessert with pumpkin pie spice.

PREP TIME 15 min. COOK TIME 45-50 minutes SERVINGS 4

created by Eric Roberts
Health Coach & Cook
2015/12/06

Homemade ice cream-- good enough for breakfast

Ice Cream

I have been testing the recipes of Branden Frazier below is his ice cream recipe that I decided to try. I made it in the evening, left it freeze and I had some for breakfast.. It was very easy to make and it satisfied my hunger, refreshing to have a cold treat for breakfast.

A delicious protein-rich, recovery-boosting treat

INGREDIENTS

1 scoop vanilla alkaline-forming,

plant-based protein powder such

as *Vega Sport Protein Powder

1 banana

1 cup cashews

1 cup water

2 tbsp agave nectar

1 tsp vanilla extract

2 tbsp maple syrup

2 tsp almond butter

pinch of sea salt

PROCEDURE

Make the ice cream: blend the cashews, water, banana, protein powder,

agave and vanilla in a blender until smooth. Transfer to a bowl or

Tupperware container, cover, and place in the freezer.

MAKE THE CARAMEL SWIRL

In a small glass, mix the maple syrup, almond butter and a pinch of sea salt

together to form a sauce. After the ice cream has frozen for about an hour

and begun to thicken, fold the sauce into the ice cream – mixing just enough

to form caramel swirls (do not fully incorporate). Place the ice cream back in

the freezer until frozen – about 5 hours. Serves 4-6