Flushing Hospital Medical Center Registered Dietitian Jessica Hyman is sharing one of her favorite holiday recipes.
Serves 8
Ingredients
12 oz fresh cranberries
3 apples, peeled, sliced
1 orange, zest and juice
1/2 cup coconut palm sugar (or brown sugar), divided
1 cup old-fashioned oats, gluten-free
1/4 cup whole grain, gluten-free flour (eg, quinoa, sorghum, or millet flour)
1/3 cup hazelnuts, chopped
1 tsp cinnamon
1 tsp cardamom
1/2 tsp ginger, ground
Pinch salt (optional)
1/4 cup coconut oil, melted, cooled
Directions
1. Preheat oven to 375° F.
2. Mix cranberries and apples together in a medium bowl. Add the zest and juice of one orange and the sugar and toss well.
3. Pour filling into a 9-inch pie dish.
4. In a small bowl, mix together oats, flour, hazelnuts, cinnamon, cardamom, ginger, and salt (optional). Stir in coconut oil with a fork to make a crumbly mixture.
5. Sprinkle crumb topping over cranberry apple filling and bake uncovered for 1 hour.
Nutrient Analysis per serving
Calories: 251; Total fat: 12 g; Sat fat: 6 g; Sodium: 6 mg; Total carbohydrate: 35 g; Dietary fiber: 5 g; Sugars: 21 g; Protein: 3 g
— Recipe and photograph courtesy of Sharon Palmer, MSFS, RDN
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