1/4 c almond, cashew, peanut sunflower butter
2 T unsweetened applesauce or applebutter
8 slices of rice flatbread
Sprinkling of sunflower, sesame, or pumpkins seeds, raw or toasted (optional)
Raw apple slices, thinly sliced (see Variations)
Mix the nut butter and applesauce in a small bowl. Spread each flatbread thinly with the nut butter mixture. Sprinkle four of them with a few seeds for "crunch", if you want them, and top with apple slices. Put the remaining four thinly-spread flatbreads on top of the apple slices, spread side down. Wrap snuggly in plastic wrap for the lunch box. Makes 4 small sandwiches
VARIATIONS
Try with other fresh fruits such as pear, apricots, nectarines, or banana, each sliced to fit the small sandwich.
Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Grilled Fruit Slices
Cut apples and pears into chunks, brush lightly with extra virgin olive oil and sprinkle with cinnamon. Place on skewers or wrap in foil. Grill on low heat for 3 to 5 minutes.
Hot Apple Oatmeal
1 c quick cooking oats
1 c unsweetened apple juice
1/2 c unsweetened applesauce
1/4 t cinnamon
Mix oats and juice in a small saucepan over medium heat. Bring to a boil, then remove from heat and cover. Let stand for 5 minutes. Add applesauce and cinnamon and stir well. For more fiber, add 1 T. dried fruits, nuts or bran.
1 c unsweetened apple juice
1/2 c unsweetened applesauce
1/4 t cinnamon
Mix oats and juice in a small saucepan over medium heat. Bring to a boil, then remove from heat and cover. Let stand for 5 minutes. Add applesauce and cinnamon and stir well. For more fiber, add 1 T. dried fruits, nuts or bran.
Apple Bread
3 c grated apples
Cream these ingredients together.
2 c Splenda or 1 c stevia
1 1/4 c extra virgin olive oil
3 eggs
2 t vanilla
Sift together:
3 c rice flour
1 1/2 t baking soda
1 t salt
2 t cinnamon
Add dry ingredients to creamed mixture alternately with grated apples. Place in well-greased and floured pans 2/3 full. Bake at 325 degrees for about 50 to 60 minutes.
One recipe makes slightly more than 3 small loaves. Double the recipe makes 7 loaves.
Cream these ingredients together.
2 c Splenda or 1 c stevia
1 1/4 c extra virgin olive oil
3 eggs
2 t vanilla
Sift together:
3 c rice flour
1 1/2 t baking soda
1 t salt
2 t cinnamon
Add dry ingredients to creamed mixture alternately with grated apples. Place in well-greased and floured pans 2/3 full. Bake at 325 degrees for about 50 to 60 minutes.
One recipe makes slightly more than 3 small loaves. Double the recipe makes 7 loaves.
Homemade Applesauce
2 apples, peeled, cored, and chopped
Put the apples in a small saucepan and add just enough water to cover the bottom. Cover and cook over medium low heat, stirring occasionally, until apples disintegrate, about 20 to 30 minutes.
Put the apples in a small saucepan and add just enough water to cover the bottom. Cover and cook over medium low heat, stirring occasionally, until apples disintegrate, about 20 to 30 minutes.
Grated Carrot and Apple Salad
2 carrots, peeled and shredded
1 apple, peeled and shredded
1 t extra virgin olive oil
Mix carrots and apple. Add oil and toss.
1 apple, peeled and shredded
1 t extra virgin olive oil
Mix carrots and apple. Add oil and toss.
No Sugar Apple Pie
3 T cornstarch
1 T ground cinnamon
12 oz. unsweetened apple juice concentrate
6 c thinly sliced apples
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees.
Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
Pour into bottom crust and cover with top crust. Bake for 45 minutes.
1 T ground cinnamon
12 oz. unsweetened apple juice concentrate
6 c thinly sliced apples
1 recipe pastry for a 9 inch double crust pie
Preheat oven to 350 degrees.
Whisk together the cornstarch, cinnamon and 1/4 of the apple juice.
In a saucepan over medium heat, simmer the apples in the remaining apple juice until tender. Add the cornstarch mixture and stir until thickened.
Pour into bottom crust and cover with top crust. Bake for 45 minutes.
Double Apple Pie
Use baking apples that will hold their shape such as Yellow Delicious, Greening, Granny Smith, Jonathon, Gala, Fuji, etc, or a mixture of these. Don't use McIntosh they disintegrate into sauce).
1-9 inch pie shell, unbaked
Rice-Flour Streusel Crumbs, recipe follows
5-6 c sliced unsprayed apples
6-oz can unsweetened apple juice concentrate, thawed
3 T quick cooking small granule tapioca (such as Minute Tapioca)
1 t cinnamon
1/4 t nutmeg
1 T honey, if needed
Prepare crust and set aside.
Prepare Streusel Crumbs, set aside.
Preheat oven to 350 degrees.
In a large bowl, mix juice concentrate, tapioca and spice. Mix and let stand for 15 minutes, while you peel and slice the apples into it. Taste the juice and add a little honey if you need it.
Pre-bake crust for 5 minutes.
Transfer the apple mixture to the crust. Bake for 15 minutes. Sprinkle the Streusel Crumbs over the pie, pressing lightly. Return to the oven for another 20 minutes, or until fruit is tender (but not mushy), the juice is bubbly, and the crumbs are nicely brown.
VARIATIONS -
If desired add 1/4 cup raisins or dried cranberries or currants to the apple mixture.
Serves 6 to 8
Rice-Flour Streusel Crumbs
Scatter these crumbs evenly over Double Apple Pie - or use them to top coffee cakes, fruit crisps or other pies. About 15-20 minutes before your goody will finish baking, distribute the crumbs evenly over the top, press gently, and finish baking.
1/2 c plus 1 T brown rice flour
1/3-1/2 c ground nuts (almonds, Brazil nuts, or cashews)
1/8-1/4 t ground cinnamon, optional
1-1/2 T extra virgin olive oil
1-1/2 T honey
In a medium bowl, mix the flour, ground nuts, and cinnamon. Drizzle with the oil and honey. Toss until evenly distributed.
NOTES:
This quantity of crumbs will nicely top an 8- or 9-inch coffee cake or 1 pie. Double the recipe to top a 9x13 pan. If you're making a pie with a filling that needs to be cooked, like a fruit pie, prebake the empty crust for 5 minutes before filling and baking. Add the filling and bake as your recipe directs. Sprinkle on unbaked Struesel Crumbs for the last 15-20 minutes of baking.
1-9 inch pie shell, unbaked
Rice-Flour Streusel Crumbs, recipe follows
5-6 c sliced unsprayed apples
6-oz can unsweetened apple juice concentrate, thawed
3 T quick cooking small granule tapioca (such as Minute Tapioca)
1 t cinnamon
1/4 t nutmeg
1 T honey, if needed
Prepare crust and set aside.
Prepare Streusel Crumbs, set aside.
Preheat oven to 350 degrees.
In a large bowl, mix juice concentrate, tapioca and spice. Mix and let stand for 15 minutes, while you peel and slice the apples into it. Taste the juice and add a little honey if you need it.
Pre-bake crust for 5 minutes.
Transfer the apple mixture to the crust. Bake for 15 minutes. Sprinkle the Streusel Crumbs over the pie, pressing lightly. Return to the oven for another 20 minutes, or until fruit is tender (but not mushy), the juice is bubbly, and the crumbs are nicely brown.
VARIATIONS -
If desired add 1/4 cup raisins or dried cranberries or currants to the apple mixture.
Serves 6 to 8
Rice-Flour Streusel Crumbs
Scatter these crumbs evenly over Double Apple Pie - or use them to top coffee cakes, fruit crisps or other pies. About 15-20 minutes before your goody will finish baking, distribute the crumbs evenly over the top, press gently, and finish baking.
1/2 c plus 1 T brown rice flour
1/3-1/2 c ground nuts (almonds, Brazil nuts, or cashews)
1/8-1/4 t ground cinnamon, optional
1-1/2 T extra virgin olive oil
1-1/2 T honey
In a medium bowl, mix the flour, ground nuts, and cinnamon. Drizzle with the oil and honey. Toss until evenly distributed.
NOTES:
This quantity of crumbs will nicely top an 8- or 9-inch coffee cake or 1 pie. Double the recipe to top a 9x13 pan. If you're making a pie with a filling that needs to be cooked, like a fruit pie, prebake the empty crust for 5 minutes before filling and baking. Add the filling and bake as your recipe directs. Sprinkle on unbaked Struesel Crumbs for the last 15-20 minutes of baking.
Pie Iron Candied Apples
1 apple (diced into 1/4 inch pieces)
1/2 c brown sugar
1/2 c dried breadcrumbs
1/4 c butter (not melted)
In a plastic bag, mix all ingredients together, using fingers to make the mixture uniform. Spoon mixture into pie iron cavity and cook over fire till hot and gooey.
This is a double pie iron recipe. If using a single pie iron, it makes two.
1/2 c brown sugar
1/2 c dried breadcrumbs
1/4 c butter (not melted)
In a plastic bag, mix all ingredients together, using fingers to make the mixture uniform. Spoon mixture into pie iron cavity and cook over fire till hot and gooey.
This is a double pie iron recipe. If using a single pie iron, it makes two.
Apple Melt
1 apple
1 slice Muenster or cheddar cheese
1 t butter
pinch of stevia
pinch of cinnamon
1 T granola
Core apple and slice into 1/4 to 1/2 inch rings. Place two or three rings into your pie iron and cook for about three minutes.
Open cooker and place cheese, butter, sugar, cinnamon, and granola between the apple slices.
Close cooker, latch handle and cook another two minutes or until cheese melts.
1 slice Muenster or cheddar cheese
1 t butter
pinch of stevia
pinch of cinnamon
1 T granola
Core apple and slice into 1/4 to 1/2 inch rings. Place two or three rings into your pie iron and cook for about three minutes.
Open cooker and place cheese, butter, sugar, cinnamon, and granola between the apple slices.
Close cooker, latch handle and cook another two minutes or until cheese melts.
Camp Apple Dessert
1 apple, sliced, cored, keep skins on
2 T coconut
2 to 3 dates, chopped
2 T chopped walnuts
2 T brown sugar
2 T butter
A few mini marshmallows
Combine all in foil packages, set around coals of camp fire and cook 30 to 40
minutes turning every so often, let cool 15 minutes before eating.
2 T coconut
2 to 3 dates, chopped
2 T chopped walnuts
2 T brown sugar
2 T butter
A few mini marshmallows
Combine all in foil packages, set around coals of camp fire and cook 30 to 40
minutes turning every so often, let cool 15 minutes before eating.
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