HEALTHY FOOD · NOVEMBER 2018
HEALTHY FOOD · NOVEMBER 2018
THANKS
GIVING
BREAKFAST
CRUMBLE
W
hat could be more delicious
for breakfast on a cold
morning than a warm
serving of a healthy
apple-cranberry delight
that is gluten-free? This Thanksgiving-
season specialty is one that you'll want to
enjoy well into the new year!
INGRE
DIENT
S
DIRECTIONS
3 C . OAT
S
1/2 C . G
LU T E N -
FR E E B A
F LO U R
K ING
2 TB S P.
G LU T E N
- FR E E B
F LO U R
AK ING
1 C . CHO
PPE D PE
CANS
1 C . CO C
ON UT S
U GA R
2 TB S P.
STE VIA
2 TS P. C
INN A MO
N
Z E ST OF
2 OR AN
G
2 STICK
S (1 C .) U ES
N SALTE
B UT TE R
D
, S O F TE
N
ED
5 C . CR A
NBE RRIE
S
2 C . S LIC
ED GRE
E N A PPL
ES
Preheat oven to 400 degrees F.
In a large bowl, toss together oats, gluten-free baking
flour, pecans, coconut sugar, 1 tbsp. stevia, cinnamon,
and zest of 1 orange. Add butter and gently press with
fingers to incorporate into mixture. Set aside.
Place cranberries and apples in a 12-inch skillet. Sprinkle
with 1 tbsp. stevia, zest of 1 orange, and 2 tbsp. gluten-
free baking flour, and gently toss. Sprinkle oat mixture
over cranberry-apple mix.
Transfer to oven and bake until fruit is bubbly and
topping is golden, about 35 minutes.
By Claudia Portillo
41 HEALTHY
HEALTHY MAGAZINE
MAGAZINE
41