MPN™ Apple Crisp Gluten Free[1]                          Servings: 16



2 cups Apple Juice or Apple Cider (100% juice)

2 Tbsp Arrowroot Powder or Tapioca Flour

1 Quart Apple Slices, unsweetened in natural juices if canned, or Fresh Apples, cored and sliced

1 Tbsp Cinnamon, ground

1 tsp or 1 packet Truvia® (or pinch pure Stevia powder)



1 cup Almond Meal

1.5 cups Quinoa Flakes

½ cup Walnuts, chopped

2 Tbsp Flaxseed, ground

1 Tbsp Cinnamon, ground

½ tsp Nutmeg, ground

¼ tsp Cloves, ground

2 tsp or 3 packets Truvia® (or ¼ tsp pure Stevia powder)

¼ cup Coconut Sugar

¼ cup Canola Oil (or 90/10 canola/olive oil mix)

½ cup Healthy fat spread or shortening containing NO trans fats and/or butter (examples of healthy fats: Earth Balance, Smart Balance, Spectrum organic palm oil shortening, and/or Coconut Oil or 50-50 mixture of two)

½+ cup (or ¼ pound) of Chopped Nuts e.g. Almonds, Walnuts, Pecans, Hemp Seed Hearts or a mixture of these nuts and seeds.


  1. For Apple Mixture: In a 2-3 quart pot, bring 1 pint apple juice or cider to boil, thicken with 2 Tbsp arrowroot or tapioca flour to produce a glazing mixture.
  2. Add apple slices.
  3. Add 1 Tbsp cinnamon, 1 tsp (or 1 packet) Truvia® and stir.
  4. Place apple/juice mixture into hotel-style baking pans.
  5. For Crisp: In a large mixing bowl or power mixer bowl, place almond meal, quinoa flakes, flaxseed, nutmeg and cloves and 1 Tbsp cinnamon, stevia or Truvia®, coconut sugar, oils and healthy fats, and lastly chopped nuts.  Mix these ingredients for a few minutes.   Do not over mix.
  6. Spread over hot apples.
  7. Bake at 375° for 30 minutes until apples are tender (test before removing from oven).
  8. Serve.

Note: keeps in refrigerator in air tight container for several days.


Nutritional Info: Serving Size – 38g Calories: 190; Fat: 13g; Saturated Fat: 4.5g;

Cholesterol: 15mg; Sodium: 15mg Carbohydrates: 17g; Fiber: 2g; Sugar 4g; Protein: 3g

Vit. A 4%; Vit. C 2%; Calcium 2%; Iron 8%

Source:  Brain Healthy Foods: Menus and Recipes, Volume 1  ©2015   HealthCare Insights, LLC and Nancy Emerson Lombardo, Ph.D.

©2016    Write us with comments at

[1] If Gluten Free is not a concern, substitute for the first 3 ingredients 1 cup of whole wheat pastry flour and 1 ½ cups of oatmeal and/or mixed whole grain cereals.


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