Flourless Apple Bake

This was a breakfast staple when I was living in Texas.  On cold mornings I could heat it up and top it with yogurt, cinnamon and nuts and on a hot day, I ate it like a breakfast bar or topped a  yogurt parfait.  It was a perfect get-up and get-out solution for my mornings - make a batch on Sunday, eat for a week!

1 tablespoon ground flaxseed

3 tablespoons water

2 large apples (Fuji, Gala or Pink Lady)

1 cup millet

3/4 cup dried cranberries, apple juice sweetened

1/2 cup sunflower seeds, roasted

5 tablespoons fresh-squeezed lemon juice (1-2 large lemons)

Zest of 1 lemon

3/4 cup 100% apple juice


1.    Preheat oven to 350F and prepare "flax egg" by whisking together ground flaxseed and water in a small glass cup.  Let set.

2.    In a medium mixing bowl, grate apples (skins intact).  Stir in the millet, cranberries, sunflower seeds and lemon juice and zest.  Once flax egg has set (about 5 minutes), add to bowl and mix.

3.    Oil or line a 12-muffin pan and scoop 1/3 cup apple mixture into each muffin cup.  Top with 1 tablespoon apple juice.

4.    Cover pan with a layer of parchment paper, then a layer of aluminum foil.  Place in oven.  After 30 minutes, uncover and bake for another 20 minutes.  Let cool so pectin can set the muffins.

5.  Refrigerate for optimal freshness.

Time-Saver Tool Tips
-Use a microplane to quickly grate lemon zest
-If you don't have time to make individual muffins, pour entire mixture in a 8X8 square baking dish (as shown).

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Ingredient Insight
-Dirty Dozen™ Ingredients: apples
-Feel free to substitute the dried cranberries for your favorite dried fruit
-Always purchase flaxseeds whole and grind fresh yourself.  This ensures the integrity of the delicate fats found in flax (omega 3 alpha-linolenic acid (ALA)) that are particularly susceptible to light, oxygen and heat.  According to the Flax Council of Canada, there is NO difference between golden and brown flax seeds.
-For more flavor, substitute spiced cider for apple juice

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