This is one of my favorite fall recipes. Not only is it incredibly easy, but it is rich in glucarate and quercetin.
No-Crust Apple Dessert
- 4 apples, peeled, cored, and sliced
- 1 teaspoon erythritol
- 1 teaspoon cinnamon
- 1 ? sticks butter
- 1 cup erythritol
- 1 cup wheat-free flour
- 1 egg, slightly beaten
- ? cup walnuts, chopped
Preheat oven to 350?F. Fill 9-inch pie plate 2/3 full with sliced apples. Sprinkle with 1 teaspoon of erythritol and 1 teaspoon of cinnamon. Set aside. Meanwhile, in a small saucepan, melt butter. Stir in erythritol, flour, egg, and walnuts. Pour batter over apples and bake for 4550 minutes.
For more great recipes, visit Dr. Larks Web site.