i know there is some debate about the gluten-freeness of oats.. (http://www.celiac.com/categories/Celiac-Disease-and-Oats%3A-Are-They-Gluten%252dFree%3F) but if you can find some that are not fielded near wheat, this looks like it could be yummy. alternatively, i'm sure you could substitute for nuts or something? let me know :)
FROM VEG COOKING (vegcooking.com)
(makes 8 servings)
Margarine
1 lb. apples, peeled & sliced thin
3 Tbsp. sugar
1/4 cup water
1/2 cup lemon zest
1/3 cup sugar
1 1/2 cups rolled oats
Pinch baking soda
1/4 tsp. salt
1/4 cup melted margarine
Directions:
1) Preheat the oven to 350°F. Using a bit of margarine, lightly grease an 8-inch-by-8-inch-by-2-inch heatproof dish.
2) In a frying pan, cook the apples with 3tbsp. of sugar & water over medium heat until all the water evaporates.
3)Sprinkle with lemon zest & set aside.
4) Mix the remaining sugar, rolled oats, baking soda, & salt in a bowl.
5) Stir in the melted margarine & mix thoroughly.
6) Spread half of the oat mixture over the bottom of the prepared dish, then make a layer with the apples, & cover with the remaining oats. Bake for 35min.
7)Topping with a scoop of ice cream is optional but highly recommended.
http://www.vegcooking.com/recipeshow.asp?RequestID=752
Showing posts with label crumble. Show all posts
Showing posts with label crumble. Show all posts
Monday, February 2, 2009
Tuesday, January 6, 2009
Strawberry-Blueberry Crunch
FROM OLD SOUTH BEACH DIET EMAILS
(6 [generous 1/2cup] servings)
1/4cup whole almonds
2 tablespoons sliced almonds
1/4tsp ground cinnamon
1/4tsp freshly ground nutmeg
1tbsp margarine
2cup sliced strawberries
1cup blueberries
1tbsp granular sugar
6tbsp part-skim ricotta cheese
Directions:
1. Preheat the oven to 350°F.
2. In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
3. Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
4. Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.
*again, sugar substitute
100 calories
6 g total fat (1.5 g sat)
10 g carbohydrate
4 g protein
3 g fiber
35 mg sodium
(6 [generous 1/2cup] servings)
1/4cup whole almonds
2 tablespoons sliced almonds
1/4tsp ground cinnamon
1/4tsp freshly ground nutmeg
1tbsp margarine
2cup sliced strawberries
1cup blueberries
1tbsp granular sugar
6tbsp part-skim ricotta cheese
Directions:
1. Preheat the oven to 350°F.
2. In a blender or spice grinder, grind whole almonds until finely ground. In a small bowl, combine ground almonds, cinnamon, and nutmeg. Add margarine and stir to combine.
3. Lightly coat an 8x8-inch baking dish with cooking spray. Place strawberries, blueberries, and sugar in the dish; toss to combine. Dot with ground nut mixture (it will not cover entire surface) and then sprinkle with sliced almonds.
4. Bake for 35 minutes, or until topping is golden and fruit is hot. Divide fruit among 6 dessert bowls and top each serving with 1 tablespoon of ricotta.
*again, sugar substitute
100 calories
6 g total fat (1.5 g sat)
10 g carbohydrate
4 g protein
3 g fiber
35 mg sodium
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