Wednesday 12/9/15...#1. EMOM-8bar hang + plate OH; #2. Strongman WOD

#1. EMOM- 8
 Odd= Hang from pull up bar 20 seconds
Even= Over head plate hold 20 seconds

#2. Strongman WOD from Incendia
4 Rounds for time:
   200 meter farmers carry
   25 slamball tosses over rig

{grain-free} Cranberry Apple Maple Crisp... from With Food + Love

 

CRANBERRY APPLE MAPLE CRISP

Takes 45 minutes to bake and serves 6.

Filling Ingredients:

• 3 large apples, approximately 4 heaping cups of sliced apples {I’ve used a mixture of Fuji + Braeburn}
• 1 1/2 cups fresh whole cranberries
• 1 tablespoon coconut oil, melted
• 1 tablespoon of fresh lemon juice
• 1 tablespoon of a good quality vanilla extract, I use
• 1 tablespoon maple syrup or honey
• 2 teaspoons cinnamon

Topping Ingredients:

• 1 1/2 cups blanched almond flour
• 1/4 cup maple syrup
• 1/4 cup organic coconut oil, melted
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt

Preheat your oven to 375 degrees.

In a mixing bowl mix together your filling ingredients; the coconut oil, lemon juice, vanilla, maple syrup and cinnamon. Whisk them together well and pour over the mixture over your sliced apples and cranberries. Coat the apples and cranberries with the mixtures and pour the filling ingredients into an oven safe baking dish.

In a small mixing bowl combine all of your topping ingredients, with a whisk, mix well. Evenly distribute the topping mixture over the fruit {I like to do this with my hands}. Bake for 45 minutes at 375 degrees.

Let cool for 10 minutes and serve warm with this dairy-free Vanilla Cashew Cream! Enjoy.