Hello there! I shared on my blog this week about how I am having a bit of an auto-immune flair up, and as a result, will be going back through a gut healing protocol. To be honest when I went through this last time, I felt really isolated and alone. It is hard to eat so different when the world’s social gathering seems to center around food.
I also felt like I was being deprived of so many delicious foods and I went through a serious grieving stage of knowing those foods would never be a part of my diet again.
This time around, I have decided that I will not suffer!! I know so many amazing recipes now and have learned how to replace old favorites with paleo friendly new favorites!
On New Year’s Eve I sat down to plan my first month of meals. I wanted to make sure I had fun breakfasts, lunches, and plenty of snacks to grab to help me throughout the day. I looked through my favorite paleo cookbooks for inspiration, and that is where the inspiration for this delicious paleo recipe came from! It is a bit different than her Pear-Berry Crisp breakfast recipe, but I have had that as well, and it is fantastic!
If you haven’t heard of Danielle Walker, you can find her website here. You should definitely check it out! We haven’t had a single recipe that we don’t love from any of her cookbooks! She is a mom as well, so she has a huge amount of kid friendly snacks and meal ideas that have been a hit in my house! I have also included a link to the cookbook with her Pear-Berry Crisp recipe if you want to try it out! Enjoy!
Paleo Apple Berry Crisp
Ingredients
FILLING
- 2 lbs peeled and cored apples thinly sliced
- 2 cups blueberries
- 1 cup rasberries
- 1 tablespoon lemon juice
- 2 teaspoons coconut flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
TOPPING
- 2 tablespoons coconut oil-solid
- 1 1/3 cup pecans
- 4 pitted dates
- 2 tablespoons shredded unsweetened coconut
- 2 teaspoons cinnamon
- Optional raspberry sugar sprinkles
Directions
- Preheat oven to 375°F
- Mix all filling ingredients in a bowl.
- Grease a 9×13 inch baking dish and pour filling ingredients in.
- Place all topping ingredients in a food processor and process until nuts are chopped finely
- Spread nut mixture evenly over the top of fruit filling. Sprinkle optional raspberry sugar sprinkles over top if desired.
- Bake for 35 minutes or until the crisp is brown and crunchy.