Apple-Pecan Breakfast Bake Gluten Free
Adapted from Gluten-Free for the Holidays by Caroline Shannon-Karasik
|3 cups apples (about 2 medium apples), diced|
|3 Tbsp DLM 100% Pure Maple Syrup|
|3/4 cup pecans, chopped|
|1/3 cup light brown sugar|
|3 Tbsp Earth Balance Original Natural Butter Spread,  plus 2 Tbsp for greasing pan|
|3/4 cup almond flour|
|1½ tsp DLM Ground Cinnamon|
|1/4 tsp DLM Ground Nutmeg|
|1/4 tsp sea salt|
In a medium saucepan, combine apples and maple syrup; simmer over medium heat 5–6 minutes stirring occasionally. Remove from heat and set aside.
Heat oven to 350°F. Generously grease an 8 x 8 baking pan with spread.
Combine pecans, brown sugar, butter substitute, almond flour, cinnamon, nutmeg, and sea salt into a medium bowl. Use a fork to blend ingredients together until mixture is combined into soft, consistently sized small crumbs.
Using a slotted spoon to allow excess liquid drain, transfer apple mixture into the prepared pan. Sprinkle pecan mixture evenly over the apples. Bake 25 minutes or until topping begins to turn golden brown. Serve warm.
Makes 8 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes