As tasty as it seemed to be, that old formula was stuffed with refined sugars and flours and grains. Obviously, there is no disgrace in expending those things, and if whenever, the special seasons is an opportunity to do as such.
Be that as it may, I was resolved to change the formula to meet my current dietary needs. Also, you all, it turned out astounding. Genuinely, the same than the first aside from liberated from the phony stuff and pressed with all the more sustaining nourishments.
- 1 13" x 9" baking dish
- 5 apples I used 3 honey crisp and 2 small granny smith
- Topping
- 1 cup almond flour
- 2/3 cup coconut flour
- 1 tbsp cinnamon
- 1/2 tsp himalayan pink salt
- 1 cup chopped almonds and cashews
- 3/4 cup coconut oil
- Optional
- 1 tbsp coconut sugar
- Preheat oven to 350 F.
- Pare apple, then chop into slices. Layer into 13 x 9 in baking dish.
- Mix almond flour, coconut flour, cinnamon, pink salt, and chopped nuts (and coconut sugar if desired) in bowl.
- Melt coconut oil and pour into topping mixture. Mix evenly.
- Spread topping mixture onto apples.
- Bake for 45 minutes or until apples are soft.
- Serve warm.
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