Ezekiel 4:9 Sprouted Apple Crisp


Serving Size: 6

For Topping:

For Filling:

  • Apples (2 cups)
  • Cinnamon (1 tsp)
  • Coconut Oil ( 2 tsp)
  • Salt (½ tsp)
  • Lemon Juice (1 tsp)
  • Maple Syrup (3 tsp)

For Coconut Cream Sauce:

  • Coconut Cream (13 oz can)
  • Maple Syrup (1/3 cup)

Note: Refrigerate 24 hours in advance (and after) in order to hold shape.

  1. Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray, or with your choice of oil.
  2. In a food processor, add cereal, salt, almond flour, cane sugar, walnuts, cinnamon and coconut. Pulse until mixture is crumbly and well-incorporated.
  3. In a separate bowl, combine apples, cinnamon, coconut oil, salt, lemon juice and maple syrup. Mix well with spatula.
  4. Pour apple mixture into baking dish, top with crumbles and more Ezekiel 4:9 Sprouted Flake Cereal (1/3 cup) for garnish. Bake at 350 degrees for 35 minutes.
  5. While the apple crisp is baking, scoop the coconut cream into a bowl and add 1/3 cup of maple syrup. Use a mixer to whip coconut cream until it is a fluffy consistency.
  6. After 35 minutes, or when topping is a nice, golden color, remove the apple crisp from the oven. Garnish with coconut cream sauce.
  7. Be sure to serve while warm. Enjoy!