Lunch: Apple Crisp Crescents Recipe

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Apple Crisp Crescents Recipe

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 cups all-purpose flour
1/8 teaspoon salt
1 cup cold butter
1 large egg, separated
2/3 cup sour cream
1/2 teaspoon vanilla extract
1 cup finely chopped peeled tart apple
1/3 cup finely chopped walnuts
1/4 cup raisins, chopped
2/3 cup sugar
1 teaspoon ground cinnamon

Instructions

In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the egg yolk, sour cream and vanilla; add to crumb mixture and mix well. Cover and refrigerate for 4 hours or overnight.
Divide dough into thirds. On a lightly floured surface, roll each portion into a 10-in. circle. Combine the apple, walnuts, raisins, sugar and cinnamon; sprinkle 1/2 cup over each circle. Cut each circle into 12 wedges.
Roll up each wedge from the wide end and place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents. Whisk egg white until foamy; brush over crescents.
Bake at 350 ° for 18-20 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

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