About the Recipe
Ingredients
FILLING:
SPONSORED CONTENTUNL’s Raikes School a Leader in Computer Science and Business Education
1 tbsp Unflavored gelatin powder
6 tbsp Lemon juice (divided)
1/2 cup Unsalted butter (or coconut oil for dairy-free)
2 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Cardamom
3/8 tsp Sea salt
5 medium Zucchini (peeled, sliced and diced into 1/2 inch pieces, about 6-7 cups)
1 tsp Vanilla extract (optional)
TOPPING:
1 1/2 cups Almonds
3 tbsp Unsalted butter (or coconut oil; melted)
1 tsp Vanilla extract
1/2 tsp Cinnamon
1/4 tsp Sea salt
Preparation
Preheat the oven: Set it to 350°F (177°C).
In a small bowl, whisk together the gelatin powder and 3 tablespoons of lemon juice. Let it sit to bloom.
In a Dutch oven over medium heat, melt the butter. Add the brown sweetener, remaining 3 tablespoons of lemon juice, cinnamon, nutmeg, cardamom, and sea salt. Stir well.
Once the gelatin mixture has thickened, whisk it into the pan until fully dissolved.
Add the diced squash to the pan. Bring it to a gentle boil, then simmer for 30-60 minutes until the squash is very soft, most of the moisture has evaporated, and the sauce thickens (similar to apple pie filling). Optionally, stir in vanilla extract.
Transfer the mixture to an oval baking dish.
For the topping, combine almonds, Besti Brown, butter, vanilla, cinnamon, and sea salt in a food processor. Pulse until you get a coarse meal texture with some almond pieces for crunch.
Crumble the almond topping over the mock apple filling.
Bake for about 20 minutes, until the filling is bubbly at the edges and the topping turns golden brown.
Enjoy your delicious low-carb treat!
Serving size: 1/8 of entire pan