Okay, it’s story time!
So the other night I was at Jason’s Deli studying. By myself. Is that weird? Well it’s less weird in a college town where people only look at you funny if you don’t have a backpack on.
So I was eating dinner while I studied (aka trying not to fall asleep) and I ate half of my sandwich and decided that I wanted to save the other half for my lunch the next day. So I got up, went and asked for a to-go box, came back to my table…and there was a bite taken out of my sandwich.
I know I was low on sleep but I seriously don’t remember taking that bite. Then I awkwardly sat back down and directed questioning looks towards everyone around me. How you gonna go and take a bite outta my sandwich? And it was really good. Which we both now know.
So this weekend is filled with wedding thing. Trying to decide on a venue, having a “she said Yes!” party and going dress shopping (with both of my grandmas at the same time…always a good time). I’m actually in love with this J.Crew dress from their Spring 2012 collection so I’m trying to find it on eBay since they don’t sell it anymore. Anyone out there have a J.Crew wedding dress in their closet?
I didn’t think this wedding stuff would be very stressful. It’s just one big party…why stress? But inevitably, whenever I’m getting a little concerned over the right shade of pale pink, I just watch this and then this. And then repeat. OHHHEMMMGGGG.
And then other times the end of a stressful day calls for some healthy brownie batter. But one night this week I decided to make it with coconut flour instead of oat flour. And then I tasted it and was like, “well that tastes terrible.” And then I realize that’s because I used Bob’s Red Mill Gluten Free Cornbread Mix instead of coconut flour. They both started with the letter ‘C!’ Life is confusing sometimes.
And for those confusing times, you should make a healthy apple pie all stuffed inside of a baked apple. And then call it breakfast.
Baked Apple Pie Breakfast
1/3 cup old-fashioned oats
2/3 cup almond milk
1/4 tsp cinnamon
scant 1/8 tsp nutmeg
scant 1/4 tsp vanilla
Apple Pie Dough
1/4 cup oat flour
1/2 tsp cinnamon
1 Tbsp + 1 tsp almond milk
1 large honeycrisp apple
Preheat oven to 375F.
In a sauce pan over medium heat, combine oats, almond milk, cinnamon, nutmeg, vanilla and salt. Cook, stirring frequently, until thickened to oatmeal consistency. Turn off heat and set aside.
Slice the top off of your apple.
Use a spoon to scoop out the core and some of the flesh. Be careful not to poke a hole through the bottom of your apple.
Pour oatmeal into the apple bowl you just created. Drizzle oatmeal with 1/2 Tbsp honey (optional) and a sprinkle cinnamon. Bake for 30 minutes.
Apple Pie Crust
While the oatmeal stuffed apple is baking, make your apple pie crust. In a small bowl, combine oat flour, cinnamon and salt. Add in almond milk and stir until dough is formed. Roll dough into a small ball.
Then use a rolling pin to roll out dough into a rectangle. Cut off the uneven sides of the rectangle.
Slice the dough into 6 pieces (5 cuts).
Remove softened apple from the oven and top with apple pie crust by weaving together the pieces of dough. Place back into the oven for 10 minutes. Remove from oven and top with plain or vanilla greek yogurt + honey, chopped walnuts and cinnamon.