top of page

Apple Blueberry Crisp


● 1 cup blueberries

● 4-5 apples sliced thin

● 2 tbsp coconut oil

● 2 tbsp lemon juice

● 2 tbsp date sugar or coconut sugar 

● 2 tbsp cinnamon


Topping Ingredients:


● ⅔ bag N’oats Cereal ‘Apple Sunrise’

● 2 tbsp coconut oil

● 2 tbsp maple syrup

● 2 tbsp hemp hearts

● 1 tsp cinnamon




1. Throw blueberries, apples, 2 tbsp coconut oil, lemon juice, sugar and cinnamon in a bowl and mix well

2. Transfer to a baking dish

3. Topping: Melt 2 tbsp coconut oil and maple syrup in a pan on med low.

4. Put cereal, hemp hearts and cinnamon in a bowl and pour the coconut oil and maple syrup over it and stir to fully coat. 5. Distribute topping mix over the apple and berries trying to cover evenly.

6. Bake at 350 for 20-25 min (until apples are cooked)


Recipe creation and pictures by Michelle Vysohlid


**Gluten free, vegan,  school safe!

image1 (1).jpeg
image0 (1).jpeg

Goji Cacao Scones



● 1 ⅓ cups almond flour

● ½ cup arrowroot flour 

● 1 tsp baking powder

● ⅛ tsp salt

● ¼ cup coconut oil (softened)

● 1 large egg lightly beaten

● 3 tbs maple syrup

● 1 tsp vanilla extract

● ½ cup N'oats Goji Cacao cereal


● ¼ cup icing sugar (gluten free)

● ½-1tsp orange juice or almond milk



1. Preheat oven to 350 degrees 

2. Prepare baking sheet by lining with parchment paper

3. In a medium sized mixing bowl, combine all the dry ingredients, whisk until all (or most) lumps are gone (almond flour tends to be a bit lumpy)

4. Then add the rest of the ingredients and mix well

5. Place mixture onto prepared baking sheet and shape into a circular round about 1 inch thickness. Cut into 4-6 pieces. 

6. Separate pieces so they are not touching each other and have room to bake

7. Bake for 15-18 minutes OR until slightly brown on the top. 

8. While baking, mix glaze ingredients together and set aside. 

9. Drizzle glaze over the tops of the scones 

10. Let cool and serve!


Recipe creation by Lori Findlay

image2 (1).jpeg

**Gluten free, vegan!

bottom of page