Cherry-Pistachio Crisps

Name: Cherry-Pistachio Crisps
Ingredients: 2 10-oz. bags frozen sweet cherries; 3 Tbs. maple syrup, divided; 2 tsp arrowroot powder; 1 tsp. grated orange zest; 3 tsp. vanilla extract, divided; 1/2 tsp. ground cinnamon; 18 tsp. almond extract; 1 cup old-fashioned rolled oats; 13 cup unsweetened shredded dried coconut; 13 cup almond meal; 1/4 cup coconut sugar; 1/4 cup gluten-free oat flour, sifted; 1/4 tsp. sea salt; 1/4 cup melted extra virgin coconut oil; 1/2 cup raw pistachios, roughly chopped, plus more for garnish

15 ingredients

13 steps

Ingredients

2 10-oz. bags frozen sweet cherries
3 Tbs. maple syrup, divided
2 tsp arrowroot powder
1 tsp. grated orange zest
3 tsp. vanilla extract, divided
1/2 tsp. ground cinnamon
18 tsp. almond extract
1 cup old-fashioned rolled oats
13 cup unsweetened shredded dried coconut
13 cup almond meal
1/4 cup coconut sugar
1/4 cup gluten-free oat flour, sifted
1/4 tsp. sea salt
1/4 cup melted extra virgin coconut oil
1/2 cup raw pistachios, roughly chopped, plus more for garnish

Directions

1

Preheat oven to 375F.
2

Arrange eight 1/2-cup ramekins on baking sheet.
3

Toss together cherries, 2 Tbs.
4

maple syrup, arrowroot powder, orange zest,2 tsp.
5

vanilla extract, cinnamon, and almond extract in medium bowl.
6

Fill each ramekin with generous 1/3 cup cherry mixture, and set aside.
7

Toss together oats, coconut, almond meal, coconut sugar, oat flour, and salt in medium bowl.
8

Stir in oil, remaining 1 Tbs.
9

maple syrup, and remaining 1 tsp.
10

vanilla extract.
11

Add pistachios, and stir until combined.
12

Top each ramekin with 1/4 cup pistachio mixture.
13

Bake 20 to 25 minutes, or until crisps bubble around edges and tops are golden.