I love this multipurpose gluten free dairy free topping. It’s sweet and crunchy with a slight cinnamon flavor. The oats, rice flour, and flaxseed meal add fiber, vitamins, and minerals, plus the flaxseed meal adds some omega-3 fatty acids. The maple sugar is a nice addition and adds flavor plus it contains antioxidants that cane sugar doesn’t have. Maple sugar may not be readily available in your area, so use an equal amount of coconut, tubinado, or cane sugar. It is the perfect topper for apple or pumpkin muffins, apple or pear crisp, or apple pie. One recipe will generously cover an apple pie. Smaller amounts are needed to top muffins. I love to have this topping on hand in the freezer. It can be used straight from the freezer with no need to defrost.
Prep Time
10 minutes
tops
one pie/36 muffins
Ingredients
- ½ cup rice flour
- ¼ cup tapioca starch
- ¼ cup flaxseed meal
- 1 cup gluten free oats
- ¼ c coconut sugar
- ¼ c maple sugar
- ¼ tsp sea salt
- 1 tsp cinnamon
- ½-¾ cup coconut oil
Steps
1
In a large bowl, combine all ingredients except coconut oil and mix until well combined.
2
Chop the ½ coconut oil into large pieces, add it to the bowl, and rub into the dry mixture until moist crumbs are formed. Add more coconut oil if the mixture is too dry.
3
Use immediately or store in the freezer. This topping may be used directly from the freezer – no need to defrost.
