No picnic is complete without dessert. Gluten-free buckwheat flour adds a floral note to cinnamon-spiked apples in this hand-held, seasonal favourite.
1/2 cup (125 mL) gluten-free rolled oats
1/2 cup (125 mL) dark or light buckwheat flour
3 Tbsp (45 mL) coconut oil, melted
2 Tbsp (30 mL) coconut sugar or turbinado sugar
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) sea salt
4 cups (1 L) diced apples, peel left intact
1 Tbsp (15 mL) lemon juice
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) chia seeds
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) vanilla extract
Preheat oven to 350 F (180 C).
To prepare crumble topping, in medium bowl, mix together all crumble topping ingredients until fully combined. Set aside.
To prepare filling, in large bowl, toss together all filling ingredients. Divide mixture evenly among 6 ovenproof 250 mL glass Mason jars. Top with crumble, dividing evenly among jars. Place jars on parchment paper-lined baking sheet and bake for 40 minutes. Cool completely, fasten lids, and transfer to picnic basket, along with 6 spoons.
Each serving contains: 199 calories; 3 g protein; 8 g total fat (6 g sat. fat, 0 g trans fat); 32 g total carbohydrates (15 g sugars, 4 g fibre); 199 mg sodium
source: "Picnic of Plenty", alive #384, October 2014
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