• 6 apples
  • 1/3 cup pecans
  • 1 cup rolled oats
  • sesame oil
  • pinch of sea salt
  • 1/2 cup spring water
  • 2 tablespoons arrowroot flour
  • 1/2 cup rice syrup
  • 1/4 cup barley malt

Peel, core, and slice apples. Roast pecans and rolled oats separately in skillet. Lightly sautee the sliced apples in sesame oil with a pinch of sea salt. Put in baking dish. Mix arrowroot flour in water and pour over ingredients. Mix rice syrup and barley malt with rolled oats and pecans. Sprinkle over apples. Bake 20 to 25 minutes in preheated 375-degree oven. Remove cover for last 5 minutes to make top crispier.

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