This gluten-free, dairy-free, and sugar-free breakfast or dessert is sweetened with honey and a splash of rum.
Serves 8 – 10
12 small to medium apples, peeled, cored and sliced
1 teaspoon nutmeg, freshly grated
2 teaspoons cinnamon
½ cup local raw honey
1 tablespoon cornstarch
Splash of rum (optional)
6 tablespoons cannabis-infused coconut oil (or butter)
1-1/4 cup almond flour
1 teaspoon vanilla
½ cup pecan pieces
¼ cup shredded coconut
¼ cup gluten-free old-fashioned oats
1 lemon, juiced
½ teaspoon salt (or to taste)
9 x 9 baking pan
Preheat oven to 350 F.
If coconut oil is hard, place container in a pot of water and simmer slowly until it melts to warm liquid state.
Meanwhile, combine apples, lemon juice, cinnamon, nutmeg, honey, cornstarch and rum (if using) in a large bowl. Use your hands to mix thoroughly. Transfer to baking pan.
In another bowl, combine liquid coconut oil, almond flour, pecans, coconut, oats and vanilla. Stir to combine completely (you can use your hands for this, too). Sprinkle mixture on top of apples.
Cover with aluminum foil and bake for 1 hour. Remove aluminum foil after a half hour.
Serve warm. Store leftovers in a labeled container in the refrigerator.