Gingerbread apple pie

May 5, 2020 / Lyn Jones / 0 Comments

https://www.taste.com.au/recipes/gingerbread-apple-pie/y9pPUxcN?utm_source=recipe&utm_campaign=recommended

With a sweet apple filling and a spiced gingerbread crust, this better-for-you apple pie will have you begging for seconds. It is easy to make. 12 Servings


INGREDIENTS
80g (1/2 cup) wholemeal plain flour
300g (2 cups) white spelt flour
1/4 teaspoon bicarb
60g (1/4 cup) muscovado sugar
1 1/2 tablespoons ground ginger
1/2 teaspoons ground cloves
100g solidified coconut oil
1 egg
2 tablespoons fresh lemon juice
1 royal gala apple, cored, sliced
2 x 170g vanilla yoghurt, to serv
100g light sour cream, to serve

FILLING
1.6kg royal gala apples, cored, cut into eighths
2 tablespoons honey, plus extra, to drizzle
1 cinnamon stick
4 slices fresh ginger

Step 1
For filling, place all ingredients and 60ml (1/4 cup) water in a large saucepan. Cover and simmer, stirring twice, for 15-20 minutes, until apple is just tender. Remove from heat. Set aside, covered, to cool.

  • Step 2
    Preheat oven to 190C/170C fan forced. Place a baking tray in the oven. Release base of a 20cm (base measurement) springform pan and invert. Spray base with oil. Line with baking paper, allowing a 4cm overhang. Secure base, paper side up, back in pan. Grease side.
  • Step 3
    Process flours, bicarb, sugar, ginger, cloves and oil in a food processor until fine crumbs. Add combined egg, juice and 2 tbs water. Process for 1-2 minutes, until mixture just comes together.
  • Step 4
    Knead dough on a floured surface until just smooth. Reserve a third of dough. Roll out remaining dough on floured baking paper to a 33cm disc. Use to line prepared pan, pressing into side. Trim excess.
  • Step 5
    Fill pie shell with apple mixture, removing cinnamon and ginger. Roll out reserved dough on floured baking paper to a disc large enough to cover pie. Place over apple mixture. Trim excess. Crimp edges. Cut 3 slits in top. Place on hot tray and bake for 40 minutes.
  • Step 6
    Top pie with sliced apple. Bake for 30 minutes. Stand for 10 minutes. Drizzle with honey. Serve with combined Quark and sour cream.

Honey Butternut Carrot Bread

May 3, 2020 / Lyn Jones / 0 Comments

This is a delicious homemade, nutritious, spicy, honey sweetened loaf of moist, seeded butternut squash and carrot bread that’s super easy to make! For a savoury loaf, leave out the honey, add a pinch more salt, black pepper and replace spices for mixed herbs…a totally savoury variation.

Author: Berry Sweet Life

Ingredients
2 cups butternut puree (1 medium butternut)
1 cup grated carrot (1 large carrot)
2 eggs lightly beaten
1/3 cup olive oil
1/3 cup honey
1 1/4 cups wholewheat flour
1 tsp bicarb
1/2 tsp salt
1/4 cup sunflower seeds
1/4 cup pepitas
1 1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

1. Preheat oven to 175°C and grease and lightly flour a 9 x 5 inch loaf pan.
2. Slice butternut into cubes, steam 15 minutes until very soft. Puree (Blend until very smooth).
3.  In a mixing bowl, stir together the butternut, carrot, eggs, olive oil and honey.
4.  In another bowl, place flour, bicarb, salt, seeds and spices – stir together.
5.  Stir butternut into drys until well combined. Pour into loaf pan, top with more seeds (optional).
6.  Bake for about 50 minutes until a toothpick comes out clean.

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