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.
Also cinnamon is great for your insulin and the 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.