This apple crunch recipe is made with gluten-free whole grains like buckwheat and quinoa. These grains are packed with fiber, and contain healthy fats and protein too! Pectin in apples can help balance blood sugar, and alongside the wholesome nutrition of the grains, this recipe is it sure to keep you full and satisfied throughout the colder months ahead.
Apple Crunch Bottom:
½ cup of buckwheat
½ cup of quinoa
¼ cup of quinoa flakes
1 tbsp of Barlean’s coconut oil
½ tsp of cinnamon
1 tbsp of maple syrup
Directions:
In a bowl mix together, dry ingredients. In a small pot heat coconut oil on med-high; mix in cinnamon and maple syrup. Mix until coconut oil has melted (about 1 minute). Pour wet ingredients into the bowl with the dry ingredients; mix together all ingredients are covered. Thoroughly grease a baking pan (approx. 12“ x 7.5” with a depth of 2") with coconut oil. Fill baking pan with the mixture. This should make a thin layer that fills the bottom surface of the pan. Set aside while your prepare the rest of the Apple Crunch.
