Apple crisp for the soul

Full disclosure: it was a rough autoimmune week over here – mentally and physically. So while I was very, VERY glad for the weekend, I’m haven’t been feeling quite as upbeat as usual. That being said, I spent a very nice Saturday evening & Sunday with C – worked out like a crazy today which helps, at least mentally.

I’m keeping this relatively short, but I wanted to share this crisp with you – it’s gluten free, refined sugar free, dairy free & vegan! I had half a bag of cranberries hanging out in my freezer that I wanted to use before they felt too out of season – plus, crisps are easy and delicious. I think this might actually be one of the best crisps I’ve ever made – at least, it’s probably my favorite that I’ve ever made, and that’s saying a lot!

I really couldn’t stop eating it today; very nearly all of it is gone (to be fair, we both worked out hard today so it was a great post workout snack.)

a few of the plants wanted in

I hope everyone enjoyed their weekends! I’m bummed it’s finished already – can we get on this 4-day workweek train already? Sheesh. Looking forward to the next one! Something grapefruity is on the menu I think; I have some coming in my imperfect produce box this week. Stay tuned :)

Apple, Cranberry, Date & Ginger Crisp

Refined sugar free, gluten free, dairy free & vegan. Yield: 1 9″ crisp; serves several. A Wait are those Cookies original.

5 small granny smith apples, chopped into cubes
1/2 c fresh cranberries (or frozen)
5 large medjool dates, chopped
1 tbsp tapioca starch
1 tbsp maple
1/4 c water

1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond flour
½ cup chopped pecans
1/4 c unsweetened shredded coconut
2 tbsp maple syrup
heaping ¼ teaspoon fine sea salt
2 tsp vanilla extract
1/3 c coconut oil, melted
1/3 c dried ginger, chopped (mine isn’t crystalized; if yours is, thats fine!)

Preheat the oven to 350.
Toss apples, cranberries and dates into your baking dish of choice (my dish is 8×8, 2 qt capacity; 9″ square or 9″ deep pie dish would also be fine). In a liquid measuring cup, whisk together the tapioca starch, maple, water until combined. Pour the mixture over the fruit and toss to combine. Bake for 20 minutes.

While the filling is baking, make the crisp. In a mixing bowl, stir together the oats, almond flour, chopped pecans, shredded coconut, and salt. Mix in the maple, vanilla, and coconut oil, followed by the chopped ginger. Stir until everything is mixed thoroughly. Stir in chocolate.

Once the filling has baked for 20 minutes, stir it and and redistribute evenly in the dish. Plop spoonfuls of the crisp topping evenly over the filling – no need to pack it down. Return the dish to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is golden.

Let the crisp rest for 5 to 10 minutes before serving. Keep leftovers, covered, in the fridge for 2-3 days (yeah right – would take some major feat to make it last more than overnight..)

On a roll

Hi friends!

It’s beautiful in the City today – I took a hike out to the bluffs overlooking the golden gate above Marshall beach and played hide and seek with Goldie and Karl. It was a supremely lovely way to spend a few solo hours.

Karl seems to have followed me home too, he’s lurking just over the Lone Mountain ridge where it drops down into the inner Richmond. I LOVE fog. Just in case there was the slightest bit of doubt that I don’t love the crap out of this city… fear not.

my rooftop view is somethin else.

Also today I made these apple, date & walnut cinnarolls! Highly recommend if you’re like me and love a good cinnamon roll but not the usual gut bomb nature of them. Not to say that these are health food pe se, but they have a much lighter profile than standard cinnamon rolls – without sacrificing any of the things we love about them.

These are whole grain & refined sugar free (could easily be vegan/dairy free; see recipe notes) – they’re cute and fluffy and “frosted” (let’s use that term loosely) with straight coconut butter.

I love them for breakfast or dessert and all the snacks in between – arguably they make a great snack since they’ve got all the things: protein, whole grain carbs, healthy fats etc etc…. but I leave that up to you.

the plants wanted in…

Happy weekend, friends! I hope it’s treating you well.

Apple, Walnut & Date Cinnarolls

Whole grain & refined sugar free; easily dairy/vegan – see notes below. Yield: ~10 rolls. Adapted from this recipe.

For the dough:
1.5 c + 1.5-2.5c whole wheat pastry flour, divided
1/2 c + 1/4c almond flour, divided
2 1/4 teaspoon (.25oz packet) rapid rise or instant yeast
1 teaspoon sea salt
3/4 cup warm oat/almond/milk of choice (approximately 110º F – I used whole milk)
1/2 cup warm water (approximately 110º F)
1/3 cup olive oil
2 tsp vanilla extract
1/2 tsp almond extract

For the filling:
3 small apples, peeled & diced
6-7 medjool dates, diced
1/4 c chopped walnuts
1 tsp cinnamon, divided
1 tsp vanilla
1/4 c butter (use coconut oil or plant-based butter for vegan/dairy free), melted
3 tbsp coconut sugar

For the frosting:
1/4 c coconut butter, melted

In a small saucepan over medium heat, saute apples and dates in butter or coconut oil for 1-2 minutes. Add a splash of water and cover, simmering until the apples are just soft. Stir in 1/2 tsp cinnamon, walnuts, and vanilla, and remove from heat. Set aside.

In a large bowl, stir together 1.5 c whole wheat flour and 1/2 c almond flour, plus yeast and salt. Add in warm milk, water, olive oil, and extracts, and stir until smooth. Knead in the remaining whole wheat & almond flours a little at a time (you may not use all the whole wheat listed; I usually don’t) – I add it about 1/2 c at a time; you want to be careful not to add too much, or the dough will be tough. It will gradually get less sticky and form a soft dough; a photo of mine is below. You’ll be able to pick it up without much stickiness but it should still feel soft. You might use more or less of the additional flour – go with your gut! Cover and set aside for 5 minutes.

Once the dough has rested, grease a dish of choice – I use a 9″ pie dish but I’ve also done this in a 9×9 square pan – basically, you just want these guys to sit snuggly up against one another. Roll out the dough into a rectangle and brush with melted butter. Sprinkle evenly with the coconut sugar, followed by the remaining cinnamon. Spread the sauteed apples/dates/walnuts evenly over the dough, right up to the edges. Starting at the long edge, roll the dough up tightly into a log. I like to cut it with dental floss – it cuts SUPER cleanly and doesn’t squash the rolls, but you can use a knife or a bench scraper if you like those instead. If you’re using floss, scootch the floss underneath the roll, cross the ends and pull tight to cut through the roll. Set the cut rolls into the prepared pan, cover and let rise somewhere warm for 30 min.

lil proofing rolls

Once they’ve sat for 30 min, preheat the oven to 350, and bake for 25-30 minutes until lightly browned. Remove and let cool a bit before frosting – which is literally as easy as drizzling melted coconut butter on them. Slice and serve!

Leftovers keep well covered on the counter or in the fridge overnight; reheat before serving.

unbaked…
baked & frosted!