When I watch competition cooking shows I’m inspired to make my version of whatever was made for dessert. So this week I made a simple apple pie for two.
I hope you’re inspired to try it yourself.
First you make the pastry.
- Oven: 170°C (160C fan forced)
- Baking dish: shallow pie dish
- Makes: 2 serves
- Baking time: 25mins
Ingredients for Pastry
1/4 cup of self raising flour
3/4 cup of plain flour
85g cold butter
2 tablespoons of The Sugar Breakup Dextrose
1 teaspoon milk
Ingredients for Apple Filling
1/2 cup water
2 large green apples
1 tablespoon of The Sugar Breakup Dextrose
1 teaspoon cinnamon powder
Putting it together
- Rub both flours and butter together until it resembles bread crumbs.
- Add the egg, dextrose and milk until the pastry forms. Roll into a ball, wrap in plastic and put it into the fridge for 30mins. Preheat the oven 170C (160C fan forced).
- Now make the apple filling. Skin the apple and cut into thin slices. Place the apples, dextrose, cinnamon and water into a small pot and bring to the boil. Then simmer apples for about 6mins or until they have started to soften. Set aside until pastry is ready.
- Line the pie dish with butter. Divide the pastry into two and keep the other half for a second pie for another night or make double the apple mix and make a pie for four. Roll out a pastry lid for the pie. Place the Apple mix directly into the pie dish and then put on pastry lid. Use excess to make a curly pie margin. Cut a slit.
- Place into the oven 25 minutes or until it looks golden brown. Serve warm with ice cream, custard or good old yummy cream.
Tips and Hints
- You can use two ramekins. Divide apple mix into each ramekin and place a pastry lid on each. Bake as normal.
- You can add 1/4 teaspoon of cloves to the apple mix.
Yesterday I meet up with a gorgeous friend for a New Years catch up brekky. Imagine my delight when she gave me some home grown lemons as we said farewell.
I went home and told the hubby we were having lemon pancakes for breakfast, but he put in a request for crepes. He grew up in a Crotian household and crepes filled with ricotta and stewed apples are some of his fondest memories.
They were so easy to make and sugar free. These crepes could be eaten savoury or sweet. This is my choice with a small drizzle of The Sugar Breakup Organic Golden Rice Malt Syrup and fresh squeezed lemon.
- Difficulty level: easy
- Makes: 6 crepes
- Baking Dish: non stick frypan
- Prep time: 15 mins
1 cup plain flour
1 cup milk
Pinch of salt
Putting it together
- Place flour, egg, milk and salt into a bowl and whisk until smooth. Let it sit for 5mins on the kitchen bench.
- Use medium heat to warm up the frypan. Then use 1/4 cup of the batter. As soon as you’ve put the batter into the pan move it around quickly to create a thin round crepe. Cook for a least 1 minute and then turn crepe, using a spatula and cook for another 30secs.
- You’ll create 6 crepes. Then fill with what ever you’d like and enjoy.
We know a lot of you are not only refined sugar free but also gluten free or grain free on Paleo or Low Carb High Fat (LCHF) inspired eating plans. This gave us the idea of developing a Christmas pudding that was completely refined sugar, grain and lactose free. So on Christmas you too can enjoy pudding with everyone else.
- Serves: 6 to 8
- Oven Temp: 180°C
- Cooking time for sweet potato: 45 minutes to 1 hour
- Cooking time for pudding: 50-60 minutes
- Pan: 1 litre pudding basin
Thank you to everyone who voted this week between sticky date-less pudding and carrot cake. It was decided by just one vote! Neck and neck to the end.
And the winner is STICKY DATE-LESS PUDDING.
Here is the recipe straight out of our great new eCookbook Classic Collection: Family Favourites. With over 35 great recipes, grab a copy from our store for only $5.95.
Hope you enjoy baking this delicious sticky yummy pudding, not forgetting that it’s fructose free and gluten/grain free!
Sticky Date-less Pudding
We really want to share another fab receipe from our latest cookbook Classic Collection: Family Favourites, so we need your help.
Which recipe would you like to make?
Is it our delicious carrot cake recipe that is an old fashioned favourite without all of the vegetable oils and sultanas. It has a wonderful rich moist taste.
But what about our sticky date-less pudding? It has all of the yummy sticky sensation without the dates. The texture is gorgeous and its gluten/grain free with a rich butterscotch sauce.
So hard to decide, just look at the pictures again! We want you to let us know which one to pick and the recipe will be shared this Sunday.
And if you can’t decide; then do yourself a favour and buy our new eCookbook Classic Collection: Family Favourites, for only $5.95.