180 Ambassador – Angeline Norton: This dish is the ideal dessert for a winters night as its the perfect comfort food during the chilly weather. Normally eating a raw apple can make feel a little bloated but by slowing cooking it, it’s makes it more digestible and breaks down the pectin.
Blueberries are full of antioxidants and also I leave the skin on the organic apples to increase the fibre and offset the natural sugars in the apples. This dish is also perfect as a snack with a lots of protein from the almond meal and good fats from the butter and coconut yogurt.
- 6 small apples
- Juice of 1 lemon
- 1/2 cup blueberries
- 1 tbsp arrowroot
- 1 tbsp desiccated coconut
- 2 tbsps Natvia sweetener/ coconut sugar
- 1/2 tsp cinnamon
- 3/4 cup almond meal
- 3/4 cup buckwheat flour
- 5 tbsps butter
- 1/4 cup Natvia sweetener/ coconut sugar
- 1/4 tsp Himalayan salt
- 1 tsp natural vanilla powder
- Peel and core apples and cut into slices.
- Toss with lemon juice.
- Mix sweetener, arrowroot and cinnamon together and toss through apples.
- Place in a buttered baking dish and sprinkle on blueberries.
- In a mixing bow add almond meal, arrowroot, vanilla, salt, buckwheat and butter and mix until a crumbly texture.
- Crumble this mixture on top of apples and sprinkle desiccated coconut on top.
- Bake at 180 Celsius for 30 minutes.
- Serve with almond ice cream or coconut yogurt.
Thank you Angeline for the awesome recipe.