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[RECIPES]
BLUEBERRY PEACH OATMEAL CRISP
Ingredients:
3 cups sliced peaches
1 cup blueberries
1/2 organic coconut palm
sugar
1 tsp cinnamon
Topping:
1 cup purely elizabeth blueberry muffin
mix
1/2 cup gluten free oats
1/4 cup organic coconut palm
sugar
1/4 cup earth balance
butter
1/4 cup warm water
Directions: Preheat oven to 325. In a
bowl, combine fruit, cinnamon and sugar. Set aside. In a separate bowl, combine
topping ingredients. Using an 8 inch round pan pour filling evenly and top with
spoonfuls of topping. Bake for 20 minutes and serve with raw ice
cream.
Raw Cinnamon Swirl Ice
Cream
Ingredients:1 cup of cashews 1-tbsp vanilla extract 1/2 cup of almond milk 1/2 cup of coconut oil 1/2 cup of Agave nectar 1 cup of water pinch Himalayan sea salt Cinnamon Swirl: 3 tbsp organic maple syrup 1 tsp cinnamon Directions: Blend all ingredients (except cinnamon swirl) in a high-speed blender. Mix until smooth. Pour into ice cream maker or large bowl. In a separate small bowl combine maple syrup and cinnamon. Pour sauce into ice cream mixture and stir. If using ice cream maker, follow manufacturer’s instructions for freezing. Otherwise keep the bowl in the freezer, occasionally stirring until frozen.
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