15 LichField Road556835 Singapore
I was raised with apple tarts !
My parents had a huge garden with many apple trees and in autumn we would go and pick up all the apples from the trees we would stock up and eat throughout the year 🙂
I miss those 100 % organic and so flavorful apples. Today apples are such a controversial fruit. “An apple a day should keep the doctor away”, right ? but when you learn that apples rank as the 4th worst fruit to eat given all the chemicals they are sprayed with, to grow and last longer… I am always careful when I buy and use some, and probably eat much less apples then I used too …
But today we were in the mood for apple tart. It is freezing (Singapore style, ie 22/24 degrees 🙂 ) and so grey that comforting treats have to be on the menu !
This tart is quite healthy as the crust is GF and vegan, and the apples are just lightly brushed with lemon and maple syrup.
Recipe just below so you can also spoil yourself with this delight.
Enjoy 🙂
INGREDIENTS
CRUST:
- 90 grs GF oat flour
- 130 grs almond flour
- ¼ tsp sea salt
- 3 tbsp maple syrup
- 1/4 cup coconut oil
FILLING:
- 4 to 5 apples (I used pink ladies).
- 3 tbsp lemon juice
- 2 tbsp maple syrup
- a handfull raisins
- cinnamon
DIRECTIONS
CRUST
- Preheat the oven to 170 °C fan forced
- Combine the almond flour, oat flour, salt in a bowl. Drizzle in the coconut oil and maple syrup and stir until you get a dough consistency.
- Spread the dough using your fingers in a pie pan, lined with baking paper or on a baking tray lined with paper. (You can roll it toping it with a second sheet of baking paper to avoid it sticks to the pastry roll).
- Make holes using a fork to avoid getting bubbles and put the dough to bake for 10 min (corners should start getting a little brown)
FILLING
- Peel and cut the apples. Marinate them in the lemon juice and maple syrup combo.
- Spread them on the dough, dust with a little cinnamon, sprinkle some raisins and bake for 25 min. Brush them with more maple and lemon mix and bake again for 15 min
- Take it out, add a little more cinnamon (if you are a cinnamon lover like me 🙂 and eat warm with a scoop of plant based yogurt or cream, or on its own 🙂
Even if you have never been to Thailand I am sure you have already tried sticky rice with mango dessert !
Leopold our son ate some every single day for dessert last time we were in Bangkok !
It was holidays, always a time for treats and culinary discoveries… But back home I figured I should find a healthier recipe for him ! If you add the sugar from the white sticky rice, the fructose from mangoes and sugar and fat from coconut milk sauce the original dessert is a health hazard 🙂
So to twist it I replaced white sticky rice with wholegrain red rice, the coconut cream sauce by a mix of almond and coconut milk sauce and used a little coconut sugar instead of basic white sugar in original recipe.
The result is not as sticky as the original recipe hence I call it pudding, but we all love it and Leopold said he even prefers it to the original version 🙂
So go for it, super easy recipe you can’t fail just below !
INGREDIENTS for 4 serves
- 3/4 cup red rice
- 3/4 cup almond milk
- 3/4 cup low fat coconut milk
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 ripe mango, cut in cubes
DIRECTIONS
- Cook the rice following packet instructions.
- Once cooked, add the plant milks, vanilla and coconut sugar and stir well. Bring to a boil then reduce the heat and simmer uncovered, stirring often, until creamy (20/30 min).
- Pour in 4 bowls and allow to cool a little but serve warm, topped with mango cubes, a drop of coconut milk or cream (more indulgent), a little lime juice, fresh mint and black sesame seeds.
- If you prefer it chilled, you might need to add a little plant milk before plating as rice will tend to absorb extra liquid and you want it to stay creamy.
Enjoy 🙂