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Recipe: Dr. Jiwani’s Oat-Free Vegan Apple Crisp

(Low Carb Gluten-Free Dairy-Free Egg-Free Corn-Free Soy-Free Sugar-Free for Diabetic Vegan Paleo Keto & Candida Diets)

Dr. Jiwani’s Oat-Free Vegan Apple Crisp is a healthy twist on the old classic Apple Pie, that I grew up enjoying. Apple pie is reminiscent of the fall, and I find the combination of apples & cinnamon the ultimate comfort food. Apple Crisp became my Mom’s mainstay in her loving efforts to provide a healthier dessert. I knew I had to adapt a version catering to patients with various modified diets, due to the concern of Oats in those allergic to Gluten, and the Butter & Carbs for Vegan, Paleo, Keto, Diabetic & Candida Diets.

Oats or No Oats: The Gluten-Free Dilemma

I think the biggest question that people with food allergies to GLUTEN have is whether they can still eat OATS. Patients ask “What about Gluten-Free Oats?” Personally, I feel that there are many concerns with consuming Oats in Gluten-Free Diets including:

• Cross-Contamination:  Issue from Oats growing, harvesting & transport alongside Gluten-Grains Wheat, Barley & Rye (Rasane et al. 2015). Pure, uncontaminated Oats are now labeled “Gluten-Free” on Canadian products since May 2015 to have a minimal amount of Gluten per Health Canada Regulations
• Allergy to Oats:  Food Allergy Tests (ELISA) will specifically test for Oats & Gluten separately
• Allergy to Grass Family:  If you are allergic to members of the Grass family, it is best to avoid the whole family including Oats
• Celiac Disease:  An autoimmune disease that can be unleashed from your genes caused by food allergies, which can include Oats & Gluten-Grains. A certain percentage of Celiac patients also react to AVENIN, a gluten-like protein, causing the same autoimmune damage (Arentz-Hansen et al. 2004, Lerner 2014, La Vieille et al. 2016).

In my opinion, if you are symptomatic, it is best to see a licensed Naturopathic Physician to get tested for your food allergies as symptoms may be vague, delayed and affect many parts of the body.

Dr. Jiwani’s Oat-Free Vegan Apple Crisp is the perfect apple pie substitute, yet Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free ideal for Diabetic, Grain-Free, Vegan, Paleo, Keto & Candida Diets.

Dr. Jiwani’s Oat-Free Vegan Apple Crisp

Serving:  12 portions

Dry Ingredients

4 Organic Apples, Granny Smith (Best for Tart & Sweet Apple Crisp)

1 ½ cup 375 mL Organic Raw Nuts of Choice (Pecans, Walnuts, Hazelnuts, Almonds OR Pumpkin Seeds)

1 cup 125 mL Organic Unsweetened Shredded Coconut (Avoid Sulphites) Let’s Do Organic Brand

¾ cup 180 mL Nut Flour (Ground Pecans, Walnuts, Hazelnuts, Almonds OR Pumpkin Seeds)

¼ cup 60 mL Ground Chia Seeds

Wet Ingredients

1 cup 125 mL Organic Ghee (Vegan)  (AVOID with Dairy Allergy) 

OR

1 cup 125 mL Organic Coconut Butter Nutiva Brand

¼ cup 60 mL Filtered Water

Spices

½ teaspoon 2.5 mL Organic Nutmeg

½ teaspoon 2.5 mL Organic Nutmeg

¼ teaspoon 1.25 mL Himalayan Sea Salt

Sweetener

1 cup 100 grams Xylitol Xyla Brand Only Hardwood Source; Other Brands made from Corn) (For Low Carb, Paleo, Keto & Candida Diets)  

OR

1 cup 100 grams Organic Coconut Sugar (AVOID on Low Carb, Diabetic, Paleo, Keto & Candida Diets) 

Instructions

Preheat oven to 350 degrees

Cut Ghee or Coconut Butter into small chunks, add into glass container & place in freezer to chill further

Prepare Apples

Core & peel Apples

Cut Apples into 4 pieces, then cut each piece into 2 – 3 pieces depending on size of apple (total 8 – 10 pieces no smaller than one inch to prevent mushy apples)

Place all Apple pieces into 8 x 12 inch glass or ceramic baking dish

Pour water over apples

Prepare Crisp Topping

Grind Nut of Choice into flour-like consistency using food processor

Add Shredded Coconut, Ground Chia, Sweetener & Spices to food processor, pulse until combined

Remove Ghee or Coconut Butter (Coconut Manna) from freezer, add into food processor

Pulse to blend Ghee / Coconut Butter into Nut Flour, Shredded Coconut, Ground Chia & Spices to a PEA size topping

Add Nut of Choice and pulse to blend into topping, until nuts are chopped and combined into topping

Add Crisp Topping evenly over Apples, including edges

Baking the Apple Crisp

Cover with Foil

Bake at 350 degrees for 30 minutes

Remove Foil and Bake uncovered for another 30 minutes

Allow to Cool before serving

Serve alone or with Coconut Ice Cream for Holiday Decadence!

Tips

• AVOID PLASTIC for storage due to cancer causing & hormone disrupting chemicals that leach into the food

• Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above.
• This is an Adapted Recipe

Related  Dr. Jiwani’s Healthy Holiday Menu

References

Arentz-Hansen H, Fleckenstein B, Molberg Ø, Scott H, Koning F, Jung G, Roepstorff P, Lundin KE, Sollid LM. The molecular basis for oat intolerance in patients with celiac disease. PLoS Medicine. 2004 Oct 19;1(1):e1.

La Vieille S, Pulido O, Abbott M, Koerner T, Godefroy S. Celiac Disease and Gluten-Free Oats: A Canadian Position Based on a Literature Review. Canadian Journal of Gastroenterology and Hepatology. 2016;2016:1-10.

Lerner A. The Enigma of Oats in Nutritional Therapy for Celiac Disease. International Journal of Celiac Disease. 2016;2(3):110-114.

Rasane P, Jha A, Sabikhi L, Kumar A, Unnikrishnan V. Nutritional advantages of oats and opportunities for its processing as value added foods – a review. Journal of Food Science and Technology. 2013;52(2):662-675.