Somehow my busy weekend managed to feel slow-paced, which brought some much needed de-stressing to stop my lungs from attempting to squeeze my sternum right out of my body (…too graphic?). After some sunny, windows-down drives listening to my 90’s Pop Pandora station and admiring the buildings through downtown Dallas, I settled in for another one of my favorite stress-busting activities – baking. I put in a DVD from The OC: Season 1 and got to work.
While apple crisp is commonly a fall dessert, the lemons in this recipe make this a refreshing dish. Plus the fact that it’s gluten-free, dairy-free and sugar-free (okay, so there’s maybe just a tiny bit of optional honey) make it a light treat that also happens to be relatively healthy.
- 2 granny smith apples
- 2 small lemons
- 1 cup quinoa
- 1 cup of water
- 1/4 cup olive oil
- 2 teaspoons of honey
- 1 teaspoon of vanilla extract
- 1/4 cup gluten-free flour (Ex: Bob’s Red Mill All-Purpose Gluten-Free Flour)
- Cinnamon, nutmeg and salt
- Oil spray
Combine rinsed quinoa with the water, vanilla, honey, one squeezed lemon juice, its lemon zest, olive oil and a dash or two of cinnamon. Bring to boil, cover and reduce to simmer. After 15-20 minutes, test-fluff the quinoa. If it’s still a little wet / clumpy, just recover, turn to low and let sit until dry. When ready, turn off stove and leave covered.
Very lightly coat pan with oil spray. Peel apples (I only partially peeled mine to get a little mixed texture from the apple skin). Thinly slice apples – the thinner, the easier they’ll cook through. Fill the pan halfway.
Dust with a handful of flour then with nutmeg and cinnamon to taste. Squeeze a little of the second lemon and sprinkle a pinch of salt over the apples.
Mix cooked quinoa with flour then sprinkle the mixture evenly until all apples are covered. Spray one light coat of oil over the top.
350 degrees until top is crispy and edges are starting to brown (25-35 minutes).