By Angela Liddon

After a decade of suffering from an consuming affliction and subsisting on vitamin, low-calorie processed meals, Angela Liddon vowed to get fit as soon as and for all. performed with feeling unwell and drained, she threw out her fat-free butter spray and low-calorie frozen dinners. in its place, Angela embraced entire meals that made her glow from the interior out. yet first, she needed to discover ways to cook-and eat-right. 5 years in the past, Angela began a web publication, ohsheglows.com, to unfold the observe approximately her trip to well-being and the robust transformation that nutrients could make in our lives. virtually in a single day, her power and authenticity attracted readers wanting to create their very own optimistic lifestyles adjustments. this present day, Oh She Glows draws thousands of tourists each month, making it probably the most renowned vegan recipe blogs on the web.

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Serve it with a scoop of your favourite vegan ice cream or Whipped Coconut Cream to take it excessive. that will swap it up, attempt utilizing a mixture of apples and pears for a enjoyable twist. Makes eight small servings PREP TIME: 25 to half-hour COOK TIME: forty five to 60 mins gluten-free, soy-free, sophisticated sugar–free FOR THE APPLE FILLING: 6 to 7 heaping cups (1. five to one. seventy five L) peeled and chopped baking apples (about 6 to 7 apples) (see Tip below>) 1 tablespoon (15 mL) arrowroot powder or cornstarch ⅓ cup (75 mL) Sucanat sugar or different granulated sugar 1 tablespoon (15 mL) chia seeds (optional) 1 teaspoon (5 mL) floor cinnamon 1 tablespoon (15 mL) clean lemon juice FOR THE TOPPING: 1 cup (250 mL) gluten-free rolled oats 1 cup (250 mL) thinly sliced almonds ⅓ cup (75 mL) almond flour or almond meal ¼ cup (60 mL) natural maple syrup ¼ cup (60 mL) coconut oil, melted 2 tablespoons (30 mL) unsweetened shredded coconut (optional) 1 teaspoon (5 mL) flooring cinnamon ¼ teaspoon (1 mL) fine-grain sea salt 1. Preheat the oven to 375°F (190°C). frivolously grease an eleven by way of 9-inch (2. 5-L) baking dish. 2. Make the Apple Filling: position the apples in a wide bowl and sprinkle the arrowroot powder on most sensible. Toss until eventually mixed. Stir within the sugar, chia seeds, and cinnamon. upload the lemon juice and stir to mix. Pour the apple mix into the ready dish and tender it out lightly. three. Make the Topping: In a wide bowl (you can use a similar one you used for the apples), stir jointly the oats, almonds, almond flour, maple syrup, melted coconut oil, shredded coconut (if using), cinnamon, and salt till completely combined. four. Sprinkle the oat mix everywhere in the apple mix in an excellent layer. five. conceal the dish with foil and poke a few air holes within the foil. Bake for 35 to forty five mins, till the apples are only fork-tender. discover the dish and bake for 10 to fifteen mins extra, until eventually the topping is golden and aromatic. 6. Serve with a scoop of dairy-free vanilla ice cream or Whipped Coconut Cream. The leftovers are remarkable chilly, immediately from the refrigerator, otherwise you can reheat it within the oven for 15 to twenty mins. It’s fit sufficient for breakfast the following day, too! Tip: i admire to exploit various apples for the easiest taste. I frequently use a mixture of Honeycrisp, Granny Smith, and Gala apples with nice effects. This fall apart works with different fruit, too, so use no matter what is in season. Peaches and blueberries are a pleasant combination, even supposing they produce a far juicer (and sometimes watery) fall apart. uncooked pumpkin-maple pie with baked oat crust I introduced this pumpkin pie to a up to date vacation dinner (along with my Chilled Chocolate-Espresso Torte) and everybody raved approximately it—even the pumpkin haters within the crew! There wasn’t a crumb left on anyone’s plate and that i used to be grinning from ear to ear. The no-bake filling is wealthy and decadent because of the creamy cashew base, so i admire to serve it in small slivers—a little bit is going a ways.

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