It’s spring planting day today…but before I dive into that I just HAD to post this recipe really quick. So I wanted to start the day off right with a SCD breakfast, but didn’t have a lot of time and didn’t want eggs. Enough with the eggs! So I literally threw this together with what I had on hand here in my kitchen…and it was AMAZING (almost too sweet for me though), but you know I don’t have much of a sweet tooth. Scott’s eyes rolled back in his head when he took a bite, so there you go. And the kids will be eating this for snack today (so no fuss with snack time). I’m sure most of my readers will have these ingredients on hand. It’s like a crisp, but without the crispy top…so like a crumble I guess. Whatever it is, it’s super good! One thing I’ve learned with SCD is you MUST to get creative with meals, and especially breakfast. Throw those old meal traditions out the window (or make an SCD legal alternative). For breakfast I often eat SCD legal bread/muffins/rolls, leftovers are a big one (soups, roasted veggies, chicken with fruit, SCD legal granola with nut milk, eggs of course, mixed with whatever SCD legal food I can find). Point is, be creative and just eat anything you can that’s legal. Get those calories, and please always eat breakfast. Okay, off to play in the mud. Have a great weekend!
Ingredients
Apple Cranberry Filling:
-1 pound of organic green or red apples, peeled and chopped (about 4). I weighed out the apples after peeling and slicing.
-1 cup dried cranberries (SCD legal of course)
-2 tablespoons fresh lemon juice
-3 tablespoons fresh grapefruit juice (or orange juice)
-3 tablespoons honey*
-1 teaspoons vanilla
-1 teaspoons vanilla
-1 teaspoons cinnamon
-1/4 teaspoons salt
Topping:
-1 cup room temperature ground almonds, or almond flour (I grind my own here at home. First in the food processor, then with a coffee grinder to created a finer flour)
-3 tablespoons room temperature coconut oil
How To
Preheat oven to 400 degrees
1. In an 8×8 glass Pyrex baking dish, mix together the apple cranberry filling
2. In a separate bowl, with hands, mix ground almonds with the room temperature coconut oil. Break up the coconut oil as much as you can. Then sprinkle on top of apple cranberry filling. You could double this topping, but I had some ground almonds sitting on my counter, so bam, I used them.
3. Bake uncovered for 20 minutes.
Notes:
*Vegan option: substitute maple syrup or agave for honey, or any other vegan sweetener of choice.
Notes:
*Vegan option: substitute maple syrup or agave for honey, or any other vegan sweetener of choice.
Shared on: Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Slightly Indulgent Tuesdays, Traditional Tuesdays, Fat Tuesdays, Kids in the Kitchen, Real Food Wednesdays, Allergy-Free Wednesdays, Gluten Free Wednesdays, Whole Food Wednesdays, Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, Frugal Food Thursday, It’s a Keeper Thursday, Freaky Friday, Wellness Weekend, Fresh Bites Fridays, Lunch Box Love Fridays, Feed Your Soul Friday, Superfood Sunday
This sounds and looks so good Amber! Fruit crisp has always been a favorite of mine. I can’t wait to try this!
Jen
That looks like perfection, Amber!! Often if we can eat eggs, we tend to “over focus” on those. One can definitely overdo eggs and a light breakfast that still has some protein still works and sounds just right to me. And you know I’m with your husband on the sweetness factor (haha), but I hope one day to have evolved and be more like you.
xo,
Shirley
I DO have all of these ingredients on hand! I adore fruit crumbles and anything made with almond flour. This is a must make recipe for me. Thanks Amber!
What a great way to start the day. Perfect for my bible study group. Can’t wait to try it. Thanks for sharing. I am following from the Whole Foods Hop. Really enjoying your site.
I am a huge fan of your blog! I love your desire for healthy living and eating! Your site brings a smile to my face. I would love for you to link up with us at Kids in the Kitchen. Many moms would love to have your recipes! The link for this week: http://younglivingoillady.com/home/kids-in-the-kitchen-link-up-week-9/
Thank you! Blessings!
This looks delicious! I Would love to have you link up to my 2 carnivals today….http://www.aroundmyfamilytable.com/2012/04/feed-your-soul-5/ (anything food related) and http://everydaymomcakes.com/sugar-me-up-5/ (deserts only). Hope to see you around!
I would just love waking up to this wonderful breakfast. I just love that warm fruit with wonderful topping. Hope you are having a great spring week end and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
so very inspiring! I can’t wait to try this one
thanks for linking with Kids in the Kitchen!