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    hello there good looking,

    I'm Jodi. I'm a natural foods chef and lover of healthy, wholesome, and tasty foods that have the power to make us look good from the inside out.

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    Wednesday
    Oct192011

    fig & apple quinoa crisp 

    These are a few things that I (and every other fall lover) look forward to when fall comes around:

    crisp weather
    scarves
    apple cider
    vests 
    turning leaves
    pie
    squash
    sweaters
    apple crisp
    vegan fig & apple crisp

    I snuck in the vegan fig and apple crisp.  Did you notice?  

    That may not have been on my list a year or two ago, however, now it will be ... always.  Vegan and raw baking is fairly new to me, but I am totally on board. I am fascinated by the fact that I can find and develop ways to make my favorite desserts healthier, and (dare I say it) better tasting.  

    This dessert is created by using whole ingredients instead of processed ones.  Natural sugars, maple syrup and agave, instead of refined options. Tasty, moist and healthy almond flour instead of the processed all-purpose white flour.

    Food just tastes better when it's closest to it's natural form.  Period. 

    What's better than warm apple crisp on a brisk day? Warm apple and fig crisp without any butter, refined flour or sugar ... on a brisk day. 

    fig and apple quinoa crisp

    Prep Time / Cook Time
    15 minutes / 30 minutes

    Serves
    8-12 people

    Ingredients

    Topping:
    2 cups of almond flour
    1 cup of chopped walnuts
    1 cup of rolled oats
    1 cup of quinoa (rinsed well)
    1 tablespoon of vanilla extract
    3/4 cup of maple syrup

    Filling:
    16-18 oz of fresh figs (about 16-18 individual), sliced
    4 honeycrisp apples, peeled, cored, and sliced (feel free to use your favorite baking apple)
    1 tablespoon of almond flour 
    3 tablespoons of lemon juice
    3 tablespoons of agave
    1/2 teaspoon of salt

    Directions

    • Preheat your over to 350º
    • Start by making the topping.  In a large mixing bowl, combine all of your dry ingredients (flour, walnuts, oats, quinoa) and mix to combine. Then stir in the vanilla and maple syrup. Your mixture shoud be slightly sticky and crumbly. Set aside. 
    • Prepare the filling.  In a 9x13" baking pan, line the figs along the bottom.  In a separate mixing bowl, toss the chopped apples with the flour, lemon juice, agave, and salt. Spread the apple mixture over the figs and give it a gentle toss to combine with the figs. 
    • Spread the topping out evenly over the apple and fig filling. 
    • Bake for 40-45 minutes, or until the crisp starts to turn golden brown.  If you find that your crisp is browning quickly, then cover with foil and place it back in the oven.  Let it cool for about 10 minutes before serving.  Serve warm with your favorite frozen topping. 

    Enjoy. 

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    Reader Comments (4)

    Wow! This looks so delicious! I love figs. And apples. And maple syrup. And... oh dear. I can already picture myself eating all the figs before they make it into the pan. That could be a problem, haha. And I definitely agree with you re: scarves & autumn. I loathe winter, but there is something nice about the 'inbetween' seasons where I can make use of my entire wardrobe (most of it being poor-weather based, with my being Canadian & all), but leave some of my accessory choices, like scarves, up to fashion, instead of warding off hypothermia.

    October 20, 2011 | Unregistered CommenterMarie

    This looks lovely! Crisp with quinoa, how original!

    October 21, 2011 | Unregistered CommenterTine

    Hello from Los Angeles! I was wondering...this is probably a silly question, but does the quinoa have to be cooked or raw? I will surely be making this for my family on Thanksgiving! :D

    October 21, 2011 | Unregistered CommenterChristy

    I've tried this recipe for the past two days. The flavor's amazing, but I can't seem to get the shape/texture to come out looking like yours. But I will practice!) I will as soon as I finish writing my custom essays .

    November 29, 2011 | Unregistered CommenterDonnie McNeil

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