Asian Salad recipe

Asian Salad

by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com

More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.

Serves

6

Good for:

Lunch, Dinner

Ingredients

Crumble:

  • 2 cups rolled oats
  • ½ tsp cinnamon, powdered
  • A dash Himalayan pink salt
  • 2 tsp maple syrup
  • ½ cup filtered water
  • ½ -1 cup Apple sauce
  • 1 handful dried figs or apricots, chopped – optional

Apple filling:

  • 1 ½ cups apples, sliced for decoration
  • 4 cups apples, chopped
  • 2 tsp lemon juice
  • ½ tsp cinnamon
  • 2 tbsp maple syrup + 1 tbsp to drizzle on top

Step by Step Instructions

Step 1

Preheat the oven to 180C or 350F (Mark 4).

Step 2

Combine all the topping ingredients in a large bowl, including the optional dried figs or apricots, and stir until well mixed.

Step 3

In a separate bowl, combine all the ingredients for the apple filling except the sliced apples.

Step 4

Distribute the apple filling evenly on the bottom of an ovenproof dish, I prefer porcelain dishes and have found that no greasing is needed. Spoon the topping over the apples.

Step 5

A lot of cinnamon and maple syrup will be left in the bowl, so add ½ cup of water filtered water to the bowl and let the water soak it all up, then pour this mixture evenly over the pie.

Step 6

Finally, arrange the sliced apples on top, drizzle the last tbsp of maple syrup over it all and bake for 30-40 minutes.

Step 7

 Enjoy as a dessert, snack or breakfast!

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