Wednesday 11/22/17.. #1. Deadlift 3-3-3-3-3, #2. Deadlift, KB swing, wall balls

#1. strength: Deadlifts 3-3-3-3-3

#2. Conditioning: for time

       10-9-8-7-6-5-4-3-2-1
Deadlift
KB swing
* 10 wallballs on the dashes

Recipe from Paleo Running Momma

PALEO MAPLE PECAN APPLE CRISP {VEGAN}

4.84 from 6 votes

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Paleo Maple Pecan Apple Crisp

A paleo version of traditional apple crisp is the fall dessert you crave on cozy nights! It's also gluten free, grain free, with a dairy free vegan option.

 Course Dessert

 Cuisine Paleo and Vegan

 Prep Time 20 minutes

 Cook Time 50 minutes

 Total Time 1 hour 10 minutes

 Servings 8 servings

 Calories 354 kcal

 Author Michele

Ingredients

The Apple Part:

• 5-6 med pink lady or granny smith apples peeled, cored, and sliced to about 1/4 inch thickness
• 1-2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger

The "Crisp" Part (Topping)

• 6 Tbsp coconut oil pastured butter, or ghee softened
• 1 cup raw pecans
• 3/4 cup blanched almond flour
• 2 tbsp pure maple syrup
• 1/2 cup unsweetened coconut flakes
• 1 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1/8 tsp sea salt

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Instructions

1. Preheat the oven to 375 degrees
2. In a large bowl, toss the sliced apples with the spices, then put the apples in a 9 or 10 inch pie dish or baking dish and set aside.
3. For the crisp topping, put all the ingredients in a food processor and process or pulse until the pecans are finely ground and a paste is created.
4. Spread the topping all over the apples to fully cover (or as fully as possible) and bake in the preheated oven for 50 minutes - 1 hour or until the apples are bubbly and the topping is brown and crisp.
5. Let sit for at least 30 minutes to cool down before serving warm.
6. There will be no leftovers, I can assure you of that! If you're lucky enough to have some left you can store leftovers in the fridge for up to 3 days and reheat before serving.
7. Enjoy!