Repeat Recipe

as a blogger it must be some sort of cardinal sin to repeat a recipe. i feel the need to always be new and fresh and exciting. however, it occurred to me that when reading other food blogs i never really know what recipes are so good that they make their way into the cooks permanent rotation.

you know what i mean, right? my theory is everyone has their old favorites - the recipes they love and their family loves so much they make then all the time. you most likely don't even need to look at the recipe itself because you know it by heart. i'm sure all of you have several go-to recipes like these that find their way onto your table every month or every other month. mine include, chicken tacos, veggie enchiladas, anything salmon (it's so quick and easy), chili, you get the idea.

well, i have added a new one to that list. i have already posted about this, so i am about to bore you again, but seriously, it's that good. Breakfast Apple Crisp. no joke, this is good and good for you. it's versatile too. it's not only breakfast, it's good enough for dessert, and great for a snack. the only thing in this recipe that could be considered something you should limit is butter. however, i believe (hands down) butter is better than margarine. maybe it's the farm girl in me (i grew up on a dairy farm) but i
would rather eat some with these ingredients (found in "land o lakes unsalted butter"):
Sweet Cream, Natural Flavoring

than with these (found in "i cant believe its not butter"):
Vegetable Oil Blend (liquid soybean oil, liquid canola oil, hydrogenated soybean oil, partially hydrogenated soybean oil, liquid canola oil), Water, Sweet cream, Salt, Soy lecithin, Vegetable mono-diglycerides, Potassium sorbate and calcium disodium EDTA (used to protect quality), Citric acid, Natural and artificial flavors, Vitamin A (palmitate), Beta carotene (for color)

i can't even pronounce the some of margarine's ingredients. anyway, i digress, i limit the amount of butter i use but when i do use it, i use the real thing (or olivio which is real butter with olive oil and flaxseed oil in it - only making it better for you!). this whole recipe easily serves 8 but it's more like 10. in the whole recipe there is only one stick of butter which equals out to only 2 1/2 tsp to 1 tbs per serving depending on you serving size.

ok, so here is the recipe again. i even changed it a little bit more for those gluten intolerant. the spelt flour is usually tolerable for those with celiacs disease but for those who can't tolerate it, i used oat flour instead. note: to make oat flour, simply take oats and give them a whirl in the food processor until its as fine as flour - so easy!

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Apple Granola Crisp

3 lbs apples (peeled, cored, and cut into bite-sized chunks) - i used 3 honey crisp, 3 gala, and 3 golden delicious
juice of one lemon
2 tbs agave nectar
2 tbs cornstarch
2 tsp ground cinnamon
1 stick unsalted butter or olivio
1/4 c honey
2 c oats
1/2 c oat flour
1/4 c sucanat or brown sugar
1/2 cup sliced almonds

preheat oven to 400.
mix apple chunks with lemon juice, agave, cornstarch, and cinnamon until evenly coated. pour into 9x13" baking dish. in large bowl, mix together oats, flour, sucanat, and almonds. melt butter in microwave. stir in honey until combined. pour honey and butter mixture over oat mixture. stir until well combined. pour oat mixture over apples.
bake at 400 for 30 mins. cover with aluminum foil (to prevent topping from burning). bake for 15 more minutes. 

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i made this for a home interest club my mom was hosting at her house today. the ladies get together once a month to share topics of interest, recipes, tips and tricks, and spend time together. my mom is the youngest but she really enjoys getting together with the older ladies. they have some great stories to tell. today's topic is thanksgiving traditions and it's mom's turn to host. she wanted a dessert for everyone that would also be good for someone with celiacs. when i arrived, she had the house looking so pretty for thanksgiving.

take a look:

the dining room

 

 

the living room

 

and last, but not least, the hostess with the mostess:)