Roux

Name: Roux
Ingredients: 100 g gluten-free rolled oats; 50 g hulled buckwheat groats (or 50 g more rolled oats); 50 g buckwheat flour; 60 g finely chopped nuts (hazelnuts, almonds, walnuts) or seeds (pepitas or sunflower seeds); 30 g unsweetened dried coconut; 1/4 teaspoon fine sea salt; 45 g olive oil; 80 g maple syrup; 1 teaspoon vanilla extract; 4-6 large apples (tart); Juice of 1/2 medium lemon (about 1 tablespoon); 8-10 ounces fresh or frozen cranberries; 2 tablespoons cornstarch; 1 hefty teaspoon ground ginger; 2 teaspoons olive oil (for the baking dish)

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Vegan, gluten-free, and refined-sugar free, this Chicago Breakfast Crisp combines apples, cranberries, and a nutty topping for a soul-pleasing meal. Perfect for breakfast or a sweet snack!

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Ingredients

100 g gluten-free rolled oats
50 g hulled buckwheat groats (or 50 g more rolled oats)
50 g buckwheat flour
60 g finely chopped nuts (hazelnuts, almonds, walnuts) or seeds (pepitas or sunflower seeds)
30 g unsweetened dried coconut
1/4 teaspoon fine sea salt
45 g olive oil
80 g maple syrup
1 teaspoon vanilla extract
4-6 large apples (tart)
Juice of 1/2 medium lemon (about 1 tablespoon)
8-10 ounces fresh or frozen cranberries
2 tablespoons cornstarch
1 hefty teaspoon ground ginger
2 teaspoons olive oil (for the baking dish)