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Thank you again for using our Diabetic Kitchen products in your home!
APPLE CRUMBLE
Crumble Topping:
1 TBL Almond Flour
1 TBL unsalted Butter, softened
1 tsp Whey Low GOLD
½ tsp Cinnamon
5 TBL Diabetic Kitchen Cinnamon Pecan Granola Cereal, divided
4 TBL Heavy Whipping Cream
Apple Mixture:
1 Granny Smith Apple, peeled and diced
½ tsp Cinnamon
½ tsp Whey Low Gold
1 tsp water for each ramekin
METHOD:
Preheat oven at 350 degrees.
Peel apple. Cut in half and then each half in fourths. Then each quarter wedge into 3 or 4 pieces. Place in bowl and add the cinnamon and Whey Low Gold until coats the diced apples.
Place diced apples into 4 ramekins. Add 1 tsp water to each ramekin. Place ramekins on small baking sheet.
In a separate bowl mix Almond flour, Whey Low GOLD and cinnamon. Mix until blended. Add softened butter. Mix until incorporated then fold in 3 TBL granola. Reserve remaining 2 TBL granola. Divide crumble topping on top of apples in each ramekin.
Place baking sheet with ramekins in preheated oven.
Bake uncovered for 15 minutes.
Remove from oven.
Divider remaining 2 TBL of DK Granola on top of each ramekin. Add 1 TBL Heavy Whipping Cream to each ramekin.
Enjoy!
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Another way to enjoy our Cinnamon Pecan Granola Cereal is by making a Fruit Parfait.
Our grandchildren love it will mangoes when they are in season. But you can make it with blueberries or strawberries too.
MANGO PARFAIT
1 cup Greek Yogurt
1 TBL Raw Orange Blossom Honey
1 tsp Cinnamon
6-8 TBL Diabetic Kitchen Cinnamon Pecan Granola Cereal
1 mango, diced (or strawberries and blueberries)
Cinnamon
METHOD:
Peel and dice mango and sprinkle with cinnamon on cutting board.
Mix Greek Yogurt, honey and cinnamon together. Taste and adjust. This will NOT be super sweet. Just enough to take the edge off the tang of the yogurt.
Place 1 tablespoon of yogurt in ramekin. Then put about 1 tablespoon of mangos on top of the yogurt. Add 1 tablespoon of granola on top of that.
Repeat (yogurt, mango, granola).
This should have filled the ramekin. Top with a little dollup of yogurt and serve.
This should make 3-4 ramekins.
You may have a little leftover yogurt. If so, it will store in the refrigerator for future use.