Zutaten für Mock Apple Crisp Gluten Sugar Free
- 4 cups shredded zucchini
- Fresh Lemon Juice
- Stevia Powder
- Glycerin
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Buckwheat Flour
- Arrowroot
- Salt
- Butter
- Vanilla
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Zubereitung von Mock Apple Crisp Gluten Sugar Free
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 1 ½ cups gluten-free flour blend, ½ cup almond flour, ¼ teaspoon salt, and ½ cup cold vegan margarine (or butter). Cut in the margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add 1 teaspoon vanilla extract and mix gently until just combined.
- Press half of the dough evenly into the bottom and ¼-inch up the sides of an 8x8-inch glass baking dish.
- Bake for 10-12 minutes, or until the crust is lightly browned. Remove from oven and let cool on a wire rack.
- While the crust bakes, combine 4 cups shredded zucchini, 2 tablespoons lemon juice, in a medium saucepan. Simmer over medium heat for 2-3 minutes, or until the zucchini is just tender.
- Remove from heat and stir in 2 tablespoons stevia (or to taste), 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Let cool completely.
- Spoon the cooled zucchini mixture evenly over the pre-baked crust.
- Sprinkle the remaining crust mixture evenly over the zucchini filling.
- Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
49g
Carbs
6g
