Denver - Design District - Alameda and Broadway
368 S Broadway
Denver, CO 80209
Who doesn’t love the flavors of apples and cinnamon baked to perfection with a crispy crumble topping? Yum! Made with prime-season organic apples and topped with a sweet and nutty crispy crumble made with our Natural Grocers® Brand Gluten Free All Purpose Flour, this delicious treat is not only gluten free, it’s also grain free, paleo friendly, and vegan!
1. Preheat the oven to 350° F.
2. For the filling, place a 10-inch cast iron skillet over medium-low heat and melt 3 tablespoons plant-based butter. Once the butter is melted, whisk in 1 teaspoon cinnamon and ¼ teaspoon salt.
3. In a large mixing bowl, toss the apple pieces with the melted butter, cinnamon, and salt. Once coated, add the apples back to the skillet and increase heat to medium. Cook the apples for 5-7 minutes, stirring gently every minute or so until the apples soften.
4. While the apples soften, make the topping. Melt the remaining butter. Stir the flour, coconut sugar, pecan pieces, and remaining cinnamon and salt together in a large mixing bowl. Stir in the melted butter until well combined for a crumble topping.
5. Remove the apples from the heat. Use your hands to crumble the topping over the apples and gently press down.
6. Bake for 35-40 minutes, until apples are tender and topping is crisp. Let cool for five minutes and serve with topping of your choice.
Celebrate the bounty of the late summer harvest with this organic veggie-loaded gluten-free pasta dish! Roasted vegetables, along with a garlicky-Parmesan sauce, adds depth of flavor, while a squeeze of fresh lemon juice brightens the whole dish. With two servings of vegetables in every bowl combined with Natural Grocers® Brand Gluten Free Pasta, you can create a delicious, filling, and healthy meal for your family in less than an hour. It can also be modified to be dairy-free and vegan.
1. Preheat the oven to 400o F.
2. Toss the zucchini, squash, bell pepper, carrot, broccoli, and tomatoes with 3 tablespoons olive oil and 1 teaspoon of salt in a large bowl to coat. Scatter the vegetables onto a baking sheet and roast for 30 minutes, or until easily pierced with a fork. Remove from oven and set aside.
3. While vegetables roast, bring a pot of well-salted water to boil. Cook pasta for 5 minutes. (Note: This is less time than the package directions; the pasta will continue to cook when added to the sauce.) Drain the pasta, reserving 1 1/2 cups of pasta water for the sauce.
4. In a large, high-sided sauté pan, heat remaining 3 tablespoons olive oil over medium-high heat, add the shallot and sauté for 1-2 minutes, then add the garlic and sauté for 30 seconds to one minute, stirring constantly with a wooden spoon, until garlic is lightly golden, then remove from heat. Use caution to avoid burning the garlic!
5. Stir the red pepper flakes into the pan, then add the reserved pasta water and parsley and return to heat. Taste and add salt if needed, then bring to a boil. Once boiling immediately reduce to a simmer, stir in the cooked pasta, tossing to coat with the sauce, and cook for 1 minute. Remove from heat and add ½ of the cheese and the roasted vegetables. Toss to mix and serve immediately.
6. Top each serving with extra cheese, garnish with parsley, and serve with a squeeze of lemon.