Our annual white elephant gift exchange at work can get
pretty fun…and bizarre. For two years running, furry handcuffs have found their
way to the pile and then to a certain very fun, very conservative Muslim
colleague. The peals of laughter that emerge from the group to see this
colleague joking and waving furry handcuffs around is just too fun. 
It’s a great release for everyone in an industry where the
work can be very stressful with little rewards. Each year, the leadership team,
me included, arranges for catering and provides desserts. I was looking for
something relatively easy (it was the week before Christmas), gluten-free (to
support a colleague), and vegan (to support myself as I try to become vegan).
One of the first places I looked was Post Punk Kitchen. I
found a delicious sounding apple crisp recipe. As normal, I took quite a few
liberties to create a new version. It was great, and the cranberries and spices
made it very festive for the holidays.
For the filling
3 lbs apples (I used Granny Smith)1 lb Barlett pears 1/4 cup sugar
1/2 cup water
1 tablespoon cornstarch will work too
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/2 cup dried or fresh cranberries
For the topping
1 cup quick cooking oats
1 cup millet flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/3 cup canola oil
3 tablespoon soy or almond milk
1 teaspoon vanilla
1/4 teaspoon salt
Preheat oven to 350 F.
Peel, core and thinly slice apples and pears. Dissolve the cornstarch water and set aside.
Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.
To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, milk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.
Remove from oven and let cool at least 15 minutes before serving.
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