Cranberry Apple Sorghum Bake
This meal prep Cranberry Apple Sorghum Bake is a super easy, gluten free, vegan breakfast, snack or dessert.
Ingredients
- 1/4 cup uncooked, pearled sorghum grain
- 1/4 cup dried cranberries, packed
- 3 medium Gala or Fuji apples, cored and sliced with peel on (approx. 15-18 slices per apple)
- 1 teaspoon cinnamon
- 2 Tablespoons slivered almonds
- 1/3 cup cranberry juice
- 2/3 cup water
Instructions
- Preheat oven to 350 degrees.
- Rinse sorghum in a coffee filter or very tight woven strainer and let extra water drain out. Spread sorghum and dried cranberries on the bottom of a 9x9 brownie pan.
- Layer apple slices on top and sprinkle cinnamon over apples.
- Sprinkle with almonds.
- Combine cranberry juice and water into a measuring cup with a spout. Pour into the corner of the pan so liquid coats the bottom, taking care not to pour over apples.
- Bake for 55 to 60 minutes. Remove from oven and let cool slightly, cover with aluminum foil to further soften the apples if you like them on the softer side.
Notes
Serve warm or cold. It’s extra delicious with cottage cheese, Greek yogurt or ricotta cheese.
Add to oatmeal, waffles, pancakes, French toast or top with frozen yogurt or whipped topping for dessert.
Add to oatmeal, waffles, pancakes, French toast or top with frozen yogurt or whipped topping for dessert.
Nutrition
Calories: 180kcalFat: 2g
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