Homemade Apple Breakfast Bar

These are a bit fussy, but worth it as it makes a whole pan, they can easily be cut apart and frozen, taking one or two out at a time.  They are an easy grab and go breakfast this way, as well as a tasty dessert or healthy snack. 

This recipe is assuming you have sourdough starter to work with.  If not, you can use any crust recipe, though I use sourdough because it's fermented, healthier, and easier to digest, so be aware the health aspects of this recipe decrease immensely if you use a conventional crust.

The crust is the Sourdough Pizza Crust Dough, and on the days that I make these, I make extra so that we can have pizza that evening for supper.  Half your supper time prep will then already be done!  Just a tip, I make pizza crust dough in bulk, and leave it in 2 cup balls and freeze them.  That way, I can easily take one out in the morning or the night before and it'll be ready when I need it.  I just add a bit of Gluten free flour to it as I roll it out as freezing it may have added a bit of sticky moisture and I don't want it to stick to the rolling pin. 

I use sourdough if I"m going to be making a product for the health benefits and easier digestion on the gut.  If you've never made it, you're going to want to read how to begin with making sourdough starter here

 

Homemade Apple Breakfast Bar

1 crust made from Sourdough Pizza Crust Dough, baked 5-10 minutes, until looks slightly dry. 

3 apples, cut up and cooked

1/2 c apple juice

3 tsp cinnamon

1Tbsp cornstarch

2 Tbsp honey

one small cup of strawberry yogurt

 

Crumble topping:

1/2 c coconut sugar

1/2 c butter or coconut oil

1 c oatmeal

1 Tbsp cinnamon

 

Peel, core, and slice 3 apples, placing them in a medium pan.  Pour 1/2 c apple juice over top, with 3 tsp cinnamon, 1 Tbsp cornstarch(can omit, it will just be thinner)  2 Tbsp honey.  Boil until apples are soft, and mash with a potato masher or pulse in a food processor.  Too long and it becomes applesauce, so pulse it to leave some apple pieces chunky.

In the meantime, prepare and bake one Sourdough pie crust, which has a naturally sweeter taste from the fermentation.  

Once the crust is baked, pour the cooked apples and spread over the whole crust. 

Top with the crumble topping and bake another 10 minutes, until it's slightly brown and bubbly.

Put the yogurt into a cake decorating squeeze bag or a squeeze bottle (like a plastic ketchup bottle with a pointed tip) in order to squeeze the zig zag designs. 

 

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