• 5 organic granny smith apples quartered and sliced with skin on
• 2 cups activated almonds (nut free options in the notes)
• 2 cups shredded coconut
• 1 cup sunflower seeds
• 1/2 cup extra virgin cold pressed Coconut oil melted
• 1/3 cup raw honey
• 1 teaspoon cinnamon (optional)

Directions:

1. Preheat oven to 180 degrees celsius.
2. Layer the apples into the ovenproof dish.
3. Add the almonds to a food processor and roughly chop.
4. Add the sunflower seeds and shredded coconut and blitz for 3-5 seconds.
5. Gently melt the coconut oil, then mix together with the honey and cinnamon.
6. Combine with the dry mix.
7. Spread the mix over the apples and bake in the oven for approximately 40 minutes until top is golden.
8. Serve with organic yoghurt or cream

Note

• To change it up I sometimes do a mix of pepitas, coconut flakes, sunflower seeds, sesame seeds and almonds.
• When in season add rhubarb to the apples too.
• Make double the quantity and use leftovers for another breakfast or as a snack through the day.

Recipe inspiration by Rachel Turner, Dandelion Eco Store.