Recipe Redux

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This week I took a recipe I developed a few years ago for the online magazine Modern Handmade Child (Maple-Sweetened Apple Pie With Oat Crust) and made it gluten-free for Zach and me. All I had to do was replace the all-purpose flour with a GF flour blend and it worked beautifully! If you are extremely sensitive to gluten, it would be a good idea to use gluten-free oats as well.

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This is a unique pie because the crust and the crumble topping are both composed of the same dough – made with whole oats, flour, maple syrup, and butter. The filling is sweetened with apple juice concentrate, meaning there’s no refined sugar in this recipe.

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My favorite way to eat it is for breakfast with a generous dollop of plain Greek yogurt….it feels indulgent while still being relatively healthy.

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