Hope you guys all had happy holidays!
This is one recipe I made for my family. The side of my family that visited this year is southern, and my grandmother used to make these baked apples that were basically sugar and butter and, well, apples. These days, my family are quite the lot of health nuts, so I found this healthy version that tastes not only as good, but better (in my opinion, at least) than the original sugar-and-fat-and-more-sugar version.
Belated Happy Holidays!
- 4 Royal Gala apples, peeled, cored, cut into thin wedges825g can apricots in syrup or juice, drained reserving liquid1/4 tsp ground cinnamonVanilla custard, to serve
Classic oat crumble
115g (3/4 cup) plain flour
100g chilled butter, chopped
100g (1/2 cup, firmly packed) brown sugar
50g (1/2 cup) rolled oats
Preheat oven to 180°C. Combine apple, apricot, cinnamon and 160ml (2/3 cup) of reserved liquid in a bowl.
To make the classic oat crumble, place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add the sugar and oats, and stir until well combined.
Spoon the apple mixture into a 2.5L (10-cup) capacity ovenproof dish. Sprinkle over the crumble. Bake for 25-30 minutes or until the crumble is golden and the apple is tender. Divide the crumble among serving bowls. Serve with custard.
- Wheat grass is the first thing that comes to mind. Depending on your area, some smoothie shops or health food shops sell wheat grass juice, which has a very grass-like taste (of course) and requires no preparation on your part. It can cost a bit more than one might like to spend on grass juice though, if you’re not a health nut.
- Lettuces, cabbages, and leafy greens of all sorts, when shredded, work fantastically as a grass substitute! Buy a few different varieties if you can afford to and experiment with the tastes and textures of them.
- Sprouts like alfalfa or broccoli sprouts, available in almost all grocery stores (at least in my experience), very much resemble grass in taste and texture.
- There are also sea grasses, and I think we even have a few recipes with them under the ‘sea vegetables’ tag.
- And for dessert, there’s edible Easter grass!
- PS, don’t forget about edible flowers!
If any of these ideas strike your fancy, I’d be happy to find related recipes to post for you! I hope this helps.
Green Apple Smoothie
- 1/4 cup dates
- 2 granny smith apples, cored
- 2 cups almond milk
- 1 cup spinach
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1 cup ice
Blend everything together and enjoy!
Mabon Apple Crisp
6 cups ( 2 pounds ) sliced and peeled apples
2/3 cup flour
1 1/3 cup Oatmeal
1 cup Brown Sugar
1/2 teaspoon Salt
1 teaspoon Cinnamon
2/3 cup Melted Butter
½ cup of walnut (optional)
Spread apples evenly on the bottom of an oblong baking dish. In a bowl mix together remaining ingredients until everything is moistened. Spread evenly over top of apples. Bake in a 375 degree oven until apples are soft (about 30 minutes) and topping is crisp.
Serve warm or cold. I like warm apple crisp topped with vanilla ice cream! YUM!!
Recipe by: Pauline Mansberger.
* 8-10 apples (I used gala for a less tart or intense taste)
* 1/2-1 cup sugar
* 4 tablespoons cinnamon (or 4 cinnamon sticks)
* 4 tablespoons allspice
1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water—just enough to cover the apples.
3. Add your sugar.
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
12. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon or, like my neighbors did if you like it really sweet, with marshmallows or marshmallow creme.
13. also you could make this a diabetic recipe by omitting the sugar and adding diabetic sweeteners to taste in place of the sugar or none at all.