Hello Honeyville Fans! My name is Lyn-Genet Recitas and I have been a holistic nutritionist for over 30 years. I started my career as a baker in restaurants at the age of 14. You may recognize me from my New York Times best selling book, The Plan, a groundbreaking nutritional protocol that reduces inflammation, reverses the aging process and provides amazing weight loss.
My new book, The Plan Cookbook, brings together my two great loves, delicious food and ultimate health! Honeyville Blanched Almond Flour is one of those ingredients I love and feature in many recipes in the book.
This apple streusel recipe was developed for our Planners who needed new breakfast options that would be low reactive, delicious, and easy to make. Almond flour is packed with protein, low inflammatory, and is just plan delicious. What could be a better way to start your busy day than having this beautiful breakfast? This new recipe is a Plan favorite when topped with whip cream, a nutritious dessert that’s easy on your blood sugar and waistline. I love Honeyville Almond Flour because it’s incredibly light and makes gluten-free desserts taste like gourmet delights! Enjoy this Streusel recipe!
1 1/2 cups Honeyville Blanched Almond Flour
2 Tbsp Brown Sugar
1/4 cup Unsalted Butter, softened
1 tsp Ground Cinnamon
3 Apples, cored and chopped into 1/2-inch pieces
2 Tbsp Brown Sugar
1 tsp ground Cinnamon
1/2 tsp Cardamom
1/4 tsp Ground Cloves
Preheat oven to 350 degrees. Lightly butter 8 Mason Jars (4 oz).
For streusel, in a medium bowl, mix all ingredients and set aside.
For filling, combine all filling ingredients in a bowl and mix well.
Divide apple mixture evenly among the 8 buttered mason jars. Top with 1/2 inch of streusel topping, packing down firmly. Place mason jars on a baking sheet to prevent toppling over.
Bake for 25 to 30 minutes at 350 degrees, until streusel topping is lightly browned. Serve warm.