apple salad with candied pecans

21 Nov

1 tsp ground flax seed
1 Tbsp water
1 cup pecans, chopped
3 Tbsp brown sugar
sprinkle cinnamon
6 gala or fuji apples
1 6-8 oz container plain coconut or soy yogurt
1/2 cup dried cranberries (I prefer them minced)

Preheat oven to 350′. Line a baking pan with parchment paper. In a medium bowl, whisk together the water and flax seed until gel-y. Stir in the pecans, sugar and cinnamon. Spread evenly on the parchment paper and bake 20 minutes, stirring once after 10 minutes. Remove from oven and cool. Chop or slice the apples and toss with yogurt. Top with dried cranberries and candied pecans, serve immediately.


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