So if you were to ask me my two favorite past times…excluding my passion for photography and interning with Crystal Genes of course! I would have to say baking and nutrition. I know, I know, slightly contradictory, but that is sort of the way I am. On one hand, I love learning about the way our bodies process food to give us the energy to live to the fullest capacity, exercise, move large objects, commence flight or flight reaction, go contra dancing with Crystal Genes, you know the usual stuff!
On the other hand…I have a HUGE sweet tooth, heck I have sweet bicuspids and molars too. It’s amazing I have never had a cavity…
brush those teeth kids! But given my health and wellness knowledge, it makes it difficult to enjoy all of the sugary confections knowing the havoc processed sucrose can reek on your system. Now I know, everything is OK in moderation, and I do not believe in depriving yourself of anything, but I am a problem solver and if I can enjoy the sweetness nature has to offer without tainting it with too many manufactured items, my body will thank me for it.
I am a bit crazy when I want to try making something new. I research multiple recipes, check out alternatives, reviews, and photos on sites like allrecipes.com or blogs like glutenfreegoddess.com, until low and behold I come up with a collaborated formula for healthy yumminess! This cinnamon fruit crumble has become a staple for my breakfast or dessert. It let’s the fruit do the talking and is oooh soo good right out of the oven. I love it because there are so many ways you can make this by increasing the portions, adding/substituting other fruits, changing your “fat”
ingredient etc. And you know what? It always turns out satisfying.
So, sweet tooth craving….check, healthy food requirement…check, and photography component…
check! Looky there, I have combined my 3 most favorite past times all into one by practicing my food photography skills.
This recipe for single serving:
1.) Dice one apple into chunks (I love apples, pears, craisins, or all 3!) and toss with a little Splenda and cinnamon.
2.) In a separate bowl, combine about ¼ C of oats (more if using more than 1 apple), Splenda and cinnamon. Add a few slices of butter, just enough to create a good crumb (trying to stay healthy here!)
3.) Place in a baking dish. I love using my Pampered Chef stoneware. Bake for 20-30 minutes at 350. Fruit will be very soft to the touch and the oat crumble will be golden brown.
Thanks for reading!