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A light sweet treat to enjoy after dinner that is GAPS-legal. The nut-seed topping adds a wonderful crunch.
7–10 apples (depending on size of baking dish), cut in quarters and sliced into half-moons
1/4 cup and 2 tablespoons coconut oil, plus 2 additional tablespoons for topping
2 inches fresh gingerroot, peeled and grated
2 tablespoons honey, plus 1 tablespoon for topping
1/4 teaspoon Tuscanini Sea Salt
1/4 teaspoon Gefen Cinnamon
1/2 cup sprouted walnuts, chopped
1/2 cup sprouted sunflower seeds
Preheat the oven to 350 degrees Fahrenheit.
Spread the apple slices in a spiral in a round ovenproof dish.
In a small saucepan, melt the coconut oil over medium-low heat. Add the grated ginger and two tablespoons honey, then pour the mixture over the apples. Sprinkle with sea salt and bake for 20 minutes.
While the apples bake, place the walnuts and sunflower seeds in a saucepan with the reserved coconut oil, honey, and cinnamon. Cook ever so lightly for about five minutes.
Remove the apples from the oven, and pour the nut mixture over them, making sure to coat them all evenly with the oils. Enjoy as is, or with a dollop of cultured cream [recipe in the cookbook].
Recipe excerpted from The Heal Your Gut Cookbook: Nutrient-Dense Recipes for Intestinal Health Using the GAPS Diet (Chelsea Green Publishing 2014). Purchase on Amazon
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