I feel like Autumn came on really quickly. Really. Quickly.
One day I was sweating on a sunny hike and the next I was back into the hot-tea-all-day and big socks routine.
The seasonal change has me craving more substantial foods like roots and tubers—creamy soups, and sweeter treats, which I think is the body’s way of saying “stock up for winter!” Now, when I’m making treats I love to sneak the nutrients into the mix so it’s a win-win situation. This maple-sweetened crisp was a great compromise if I’m going to feed the Sweet Tooth. Feel free to play with this recipe, adjusting sweetness as you see fit.
I’m not sure about YU, but I’ve also been feeling an internal “winding down” of sorts these days, and I find that the kitchen is the best place to indulge in this. Warm tea, a fun podcast, big socks to slide around in, some root veggies, and a mandoline.
Making this recipe is a simple, and nice way to spend a Sunday… hint, hint…
Slice some gorgeous veggies and cook up in a cast iron skillet…
Mix up a simple, crunchy crumb topping…
And bake for happy Sunday vibes.
I’m going to share recipes in a printable format starting right now because I think it will help you meal plan and organize for your week that much easier. Hope you find this feature as helpful as I do!
- 1 medium sweet potato (peeled if you like, or skin on for extra nutrients)
- 4 carrots
- ¾ cup blanched almond flour
- ⅓ cup gluten-free rolled oats
- ⅓ cup pecans, chopped
- ⅓ cup flaked coconut
- ¼ cup + 2 tablespoons Sucanat or coconut sugar
- 3 tablespoons maple syrup
- ¼ teaspoon ground cardamom
- 2 teaspoons cinnamon
- ¼ teaspoon fresh-ground nutmeg
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 1 teaspoon apple cider vinegar
- ¾ teaspoon fine-ground sea salt
- ⅓ cup unrefined coconut oil + 1 tablespoon
- ½ cup sun-dried raisins (optional)
- Preheat oven to 375°F and then slice carrots and sweets thinly on a mandoline if you have one. No mandoline? Just use a Chef’s knife to slice thin pieces.
- Place carrots and sweets into an 8–9" cast-iron skillet with 1 tablespoon coconut oil. Sprinkle with ½ teaspoon fine-ground sea salt and cook, stirring occasionally for 10–15 minutes until softened, but firm, not mushy. Remove from heat.
- While veggies cook, stir together, 2 tablespoons Sucanat, maple syrup, cardamom, cinnamon, nutmeg, vanilla extract, orange zest, orange juice, and apple cider vinegar in a small bowl until well mixed. Pour over cooked veggies and gently fold together.
- In a medium bowl, use a fork to combine almond flour, oats, chopped pecans, coconut, ¼ cup Sucanat, ¼ teaspoon sea salt, and 1⁄3 cup unrefined coconut oil (liquid or solid) until crumbly. Sprinkle evenly over carrot-sweets mixture and bake for 30–35 minutes until browned and bubbling. Cool for 10 minutes and serve warm, definitely with some Vanilla Bean Ice Cream!
If you don’t have a cast iron skillet, just cook up veggies in a regular skillet and transfer to a baking dish instead.
I think this may be a recipe I make for friends and family over the holidays, too.
Ok, it’s time to head out to the Sunday Farmers Market (in my jacket and scarf) for some fresh flowers. Happy Sunday!
Tell me, what do YU think of carrots and sweets in a treat? Comment below and share pics of your creation #yumuniverse.
HUNGRY FOR MORE? Sign up for free recipes, tips and a 5-day meal plan with shopping list and prep sheet.