Lets continue with the three-ways theme shall we?
This week I have been harvesting (and by harvesting I mean picking up the fallen apples from the tree as I come home from work) all the apples from the tree in my garden (yes I’m lucky enough to have a garden, for now). So many apples and only so many apple pies one can eat (ahem).
Since Christmas is just around the corner (don’t worry you too can bury your sweet ostrich head back in the sand as soon as you’ve read this post), I figured some apple chutney stored in jars and ready to give away as gifts wouldn’t be such a bad thing.
Next I made a paleo vegan gluten free sugar free apple pie, and then some sugary buttery apple cookies. My diet, as my life, may be full of apparent conflicts and contradictions but in the end it always boils down to the maximisation of pleasure…
Roasted garlic and apple chutney
(recipe adaptation from Abel and Cole)
1.5kg apples, peeled cored and roughly chopped
1 whole bulb garlic
3 large onions, peeled, chopped into chunks
2 handfuls raisins
1 mug organic apple cider vinegar
1 tsp ground coriander
1 tsp mixed spice
1 tsp salt
1/2 mug brown sugar
Pre-heat the oven to 190C. Slice the top off the garlic bulb so that you can just see the flesh of the garlic cloves through the skin. Put into the oven and leave to roast for 40mins.
In the meantime put all of the remaining ingredients into a large saucepan and bring to the boil. Stir and bring down to a simmer.
Once the garlic is roasted, squeeze the bulbs out of the skin and into the saucepan. Continue to let the chutney simmer for about 1.5 hours until it reaches a thick porridge-like consistency.
Cool and spoon into sterilised jars, saving for Christmas!
Apple pie (paleo-vegan)
For the crust:
300g raw cashews
200g pitted dates
140g brown rice flour
40g gluten free oats
2-8 tbsp water
1 tsp vanilla extract
a pinch of malden salt
For the filling
200g pitted dates
juice from ½ lemon
1 tsp vanilla essence
1 tsp cardamom
1 tsp cloves
Pre-heat oven to 200C.
Make crust: place all the dry ingredients into a food processor and pulse until you have a fine flour. Transfer to a large mixing bowl and set aside. Place the dates, vanilla nd 2 tbsp of water in the processor and run until you have a complete smooth a creamy mixture. Scrape down the sides and add more water if necessary. Scoop this into the bowl with the dry ingredients and mx together using your hands. The dough should eventually be firm enough to form into a ball.
Split the dough ball into two. Roll one half out and press it down into a pie pan lined with parchment paper. Prick the crust and place in the oven to pre-bake for ten minutes.
Make filling: slice apples into wedges. Blend dates, lemon, vanilla and spices in the processor. Mix in with the apples. Press the mixture into the pre-baked crust.
Roll out the other half of the dough and place over the pie dish. Press the edges down and cut four slits in the centre of the pie.
Bake for 30-40mins until the crust has browned a deep golden.
40g softened butter
130g light brown sugar
3 medium apples, peeled, cored and grated
1 tsp vanilla
125g wholewheat organic flour
2 tsp baking powder
1 tsp cinnamon
½ tsp salt
handful of nuts (walnuts or pecans)
2 tbsp brown sugar
1 tsp cinnamon
Yields 10 cookies, if you don’t eat the mixture.
Set the oven to 350F.
Cream the sugar and butter. Next mix in the egg and then the grated apple and the vanilla. Don’t eat the raw mixture.
In a separate bowl mix together the flour, cinnamon, salt. Add the dry ingredients to the wet ones and mix together. Fold in the nuts. Don’t eat the raw mixture.
Dollop about a tablespoon of cookie batter onto a baking tray lined with parchment paper leaving at least an inch of space in between the cookies. Cook for 15-20 mins until the cookies are golden across the top.
As soon as they emerge from the oven, sprinkle some more brown sugar and cinnamon mix across the top.