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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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Ideal for a breakfast on the go or an anytime snack. Their convenience and delicious flavour will be a royal hit with kids and adults alike. I hope to try this soon. In the meantime I don't want to lose the recipe. I've tried this new variety of apple and it's very good. Chef's notes: This is a nut free recipe but can also be made with assorted chopped nuts if desired. Almond, cashew or peanut butter can also be substituted for sunflower butter. For a variation try adding 2 tbsp (30 ml) of candied ginger, cinnamon and orange zest. Three quarters of a cup (175 ml) of dark chocolate chips may substitute any ingredient of equal measurement. Up to 1/3 cup (75 ml) of sesame, flax or hemp seeds may also be added for extra crunch and essential fatty acids. **Cooking time includes 1 hour refrigeration time** Ingredients:
3 large apples, skin on, cored and diced into 1/4-inch cubes (such as red prince apples) |
3/4 cup rolled oats |
3/4 cup sweetened flaked coconut |
3/4 cup sunflower seeds |
3/4 cup pumpkin seeds |
3/4 cup puffed rice cereal or 3/4 cup cereal flake |
1 cup dates, pitted, finely chopped (about 15 medjool dates) |
1/2 cup sunflower seed butter or 1/2 cup almond butter or 1/2 cup smooth cashew butter or 1/2 cup peanut butter |
Directions:
1. Preheat oven to 275°F (140°C).
2. Spread apples on parchment lined baking sheet (or use food dehydrator and follow manufacturer instructions).
3. Bake for approximately 90 mintues or until apples are the consistency of raisins, then let cool.
4. In large bowl combine oats, coconut, sunflower seeds, pumpkin seeds and cereal. Set aside.
5. Add dates and sunflower butter to oat mixture and work thoroughly together with hands until well combined and mixture holds its shape when squeezed.
6. Mix in dried apples.
7. Line an 8 X 11 inch baking dish with parchment paper or aluminum foil and fill with apple mixture, pressing firmly to compact.
8. Refrigerate for 1 hour, remove from baking dish and slice into 16 pieces. Wrap each piece with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
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