Superfood Apple Crumble

Here it is. ūüôā Protein packed and nutritionally-dense

10 apples, peeled, cored, thinly sliced

1 can of concentrated apple juice (I used Old South)

2 tbsp tapioca granules

2 cups rolled oats and/or other flakes (spelt, kamut, millet, barley, oat bran, wheat bran)

1/4 cup unsweetened shredded coconut

1/2 Earth Balance coconut spread or vegan butter

1/4 cup coconut sugar

3 tbsp of Nutiva coconut oil

1/4 cup of Simone’s Superfood mixture (slivered almonds, chia seeds, hemp seeds, ground flax seeds, pumpkin seeds, sunflower seeds)

Cardamom (to taste)

Cinnamon (to taste)

Coriander (to taste)

In a large bowl, combine apples with melted apple juice concentrate, spices, and tapioca granules in a bowl.  Mix with spoon or your hands if you want to get messy.

In another large bowl (or medium bowl), combine oats, flakes, bran, oil, vegan spread, sugar, and Superfood mixture in a bowl with a spoon until clumpy (i.e. the oats, nuts, seeds etc clump together and the vegan butter is mixed thoroughly and evenly distributed).  This will serve as your crumble topping.

Pour the apples and juice into a large Pyrex dish (or aluminum dish).  Use a spoon or your hands and spread the crumble topping on top of the apples in an evenly distributed layer, being careful to cover all of the apples as much as possible.

Pop this bad boy into the oven (at 350 degrees) and baked for 45 mins.

Serve hot with a scoop of ice cream or eat it cold.  This makes a wonderful dessert or breakfast treat.  Enjoy!

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The filling

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The topping

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The finished product

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Apple Strudel

Sooo busy!  Too busy to write blog posts!  But never too busy to cook, eat (!), and take pictures of my lovely food adventures!

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I made apple strudel the other day.  It was my first time working with phyllo pastry and the strudel turned out pretty darn fine if you ask me!  All you need to know is that I adapted a few recipes that I found online.  Will update you on tips for phyllo pastry.

If you’ve ever made or have a recipe for apple pie filling, you just use that instead.

Filling

  • 2 tablespoons (30 ml) apple juice
  • 1 tbsp tapioca granules
  • 1/4 teaspoon ground cinnamon, cardamom and coriander
  • 1/3 cup plus 1 tablespoon (80 g) sugar
  • 1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
  • 1 1/2 cups (350 ml) fresh bread crumbs
  • 2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¬ľ inch-thick slices (use apples that hold their shape during baking)
  • 1/8 teaspoon salt
  • 2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
  • Frozen phyllo pastry dough

Instructions to come!!

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Ginger Nutmeg Spice Cupcakes

It’s been two months since I baked and brought treats into work — not good. So, I made these “ginger nutmeg spice cupcakes” from Chef Chloe Coscarelli‘s cookbook Chloe’s Kitchen, substituting chickpeas for pumpkin because I didn’t have the latter on hand. Then I topped them off with vanilla cream cheese icing and homemade date caramel. I took them to work to share with my colleagues and they went over very well with my colleagues and even the cleaning lady. Everyone loved them!!! Did I mention that the cupcakes are vegan (and made with mostly organic ingredients)?

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