Easy Gluten Free Apple Crisp

1 cup old-fashioned oats (roughly chopped – look for certified gluten-free and also glyphosate-free)
1/2 cup walnuts
1/2 cup blanched almond flour
1/4 tsp sea salt
1/4 cup melted coconut oil (or unsalted butter)
1/4 cup maple syrup

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Preheat your oven to 350° F.
Place the apples in an 8×8 casserole baking dish and sprinkle with arrowroot flour and cinnamon. Stir together lemon juice, maple syrup, and water, then pour over the apples.
Stir the apples until they are well-coated with the arrowroot, maple syrup and lemon juice, then set aside.
In a medium bowl, combine all the dry ingredients needed for the crisp – oats, almonds, almond flour, and salt. Stir until well-combined.
Add the coconut oil/butter and maple syrup to the crisp mixture and stir again.
Scoop spoonfuls of the topping over the apple mixture. It’s best to leave a little space between the spoonfuls to allow some heat to escape from the apple mixture during baking.
Bake for 45-55 minutes, or until golden brown on top. Allow to cool for 10-15 minutes before serving.

Credit: mommypotamus.com

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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