Apples And Ginger

Gluten free,dairy free, and sugar free nourishing whole foods to heal and flourish.

Raw ginger apple crisp with salted caramel sauce

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I really want to find some deserts for my family and I that aren’t so heavy and fatty so this one works out great. I use to love this as a kid but of course the one my mom made was not as healthy as this version! I just got nominated for a Leibster award by Heather from gluten-free cat! I will post all of my answers and questions for 5 bloggers that I will nominate in tomorrows post. Tomorrow I will also post the recipe for my strawberry white chocolate ice cream cake-stay tuned these are extremely delish!

Raw ginger apple crisp with salted caramel

The apples:

6 apples peeled and sliced

1 tablespoon cinnamon

3 teaspoons fresh grated ginger

1/2 tablespoon lemon juice

15-20 drops stevia

2 tablespoons water

The crisp:

1 1/2 cups ground pecans

3/4 cup ground flax seeds

3 tablespoons of fresh orange juice

1 1/2 teaspoons vanilla extract

30 drops stevia

1/2 tablespoon cinnamon

pinch of sea salt to taste

Salted caramel sauce

Blend/process:

20 soaked medjool dates

1 teaspoon sea salt (you may want to do little at a time so you don’t over salt it)

4 tablespoons ground cashews

2 tablespoons honey or maple

2 teaspoons sunbutter (almond butter would probably work too)

2 tablespoons coconut milk

1 tablespoon melted coconut oil

2 teaspoons vanilla

1/4 cup water

* Put the sliced apples in the dehydrator

* Mix up the crisp ingredients and break off small chunks on the dehydrator tray so they will be slightly dry and crumbly.

* Dehydrate ingredients for about 3 hours  then remove and mix the apples with the liquid apple ingredients and place in 8×8 dish

* Put the crisp crumbles over the top of the apples and you can serve immediately or put in the refrigerator and let the ingredients meld together for another 1-2 hours .

* Pour some warm salted caramel drizzle over the top and/or coconut whip cream and serve!

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