Apple Slice

Hi Everyone,
SURPRISE!!! I'm back after more than 12 months. I'm not sure for how long or if I'll be very consisted but I'm here for now. I do post a lot on Facebook and Instagram as I like those forums because I don't have to think so much about writing, which I've mentioned before is not my forte. So it might be a case of if I've got a lot to share at once I'll post here and let you know on Facebook and Instagram.
 What has prompted this post, is this recipe. I felt like making something sweet but healthy and this slice came to mind. I couldn't find my print out of it so I came looking on the blog, knowing I'd written a post about it. When I came to find it, I discovered it was only a draft and apparently I hadn't published it at all. I could have sworn I had but I can't find on the blog, so I'm here to remedy that situation.

So remembering this was originally written in March last year, here we go. 

Being Autumn here in my part of the world, it is the season for apples. I have a few small apple trees that have produced more than enough apples for us (and the birds). One tree, I planted when we first moved here 16 years ago, has produced fruit for the first time this year. I can't even remember what sort of apple it is but the apples are quite sweet so they are lovely to stew and eat without having to add sugar. They also hold their shape and don't turn to mush which I like as well.
A couple of weeks ago I adapted my Jam Slice recipe and made a healthy Apple Slice to take to Garden Group for morning tea. Although it was a bit crumbly it was quite a hit so I have since made it again and solved the crumbly problem. Now it's ready to share with you.

APPLE SLICE

Base

100g almond meal (about 1 cup)

½ cup rice flour (or coconut flour)

¼ cup olive oil

¼ cup honey

1 egg

1 teas vanilla

Filling

3 large sweet apples, peeled, sliced & cooked

Topping

2 eggs

¼ cup honey

2 cups desiccated coconut

Set oven on 180C (160C fan) & grease (with olive oil) and line a 22cm cake tin.

Mix all the base ingredients together and spread into the cake tin (this can be a bit fiddly as the mixture is sticky)

Bake for 15 mins or until cooked.

Remove from the oven and spread the apple on the base.

Wait until you have done this before making the topping as the coconut will absorb moisture and the topping is too crumbly when cooked.

Using a mixer beat the eggs until they are very light and fluffy.

Drizzle in the honey while the mixer is going & beat until combined.

Remove the bowl from the mixer and fold in the coconut.

Spread over the apple.(see NOTE)

Bake for 15-20 mins or until golden brown.

Allow to cool completely for cutting.

NOTE: Smooth coconut mixture down with the back of a spoon then lightly rough it up with a fork, this helps it stick together when cooked and not be too crumbly.
NOTE 2: You can use tinned unsweetened apple for convenience. It is also delicious with a sprinkling of blueberries, fresh or thawed frozen, with the apple.
PRINT RECIPE

Looking at the picture of the apples reminds of when we were kids, and apples didn't come all waxed and shiny. We would have competitions at lunch time to see who could get their apple the shiniest. Did you do that too?

Hope you've enjoyed the catch up

Thanks for popping by and until next time 

TOODLES

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Innocent Chocolate Coconut Muffins

Hi Everyone, 

This is a trial post as I have just bought an iPad and downloaded a blogging app and I want to check out how it works. Ross and I am going on a little holiday and I thought I might do some blog posts while we are on our travels, just in case you're interested in what we are up to. Ross' sister Joanne is currently away with her husband and has been doing a daily blog, and it's great being kept up to date. The truth be told I initially bought the iPad so I can backup my photos and when we get back it will a useful business tool as well. 

If you follow me on Facebook you might have seen my post about my best batch of Innocent Chocolate Muffins. 

They are based on my Innocent Chocolate Cake. I'm not sure if I can add a link to the original recipe with this app but you will find it on 15/6/2014. Last week I thought I'd try something different and give them a coconut twist. I soaked the dates in coconut milk instead of water and I replaced 1/2 cup of almond meal with toasted coconut. I also added 1 teaspoon of gluten free baking powder which made them lighter. I was hoping that they would taste a bit more coconutty, I might try a bit more coconut next time. They were still really yummy though. 

INNOCENT CHOCOLATE COCONUT MUFFINS

1 cp dates (cover with coconut milk& soak until soft)

150g almond meal (approx 2cps)

1/2 cp desicated coconut (toasted)

1/3 cp cocoa

½ teas bicarb soda

1 teas baking powder (gluten free)

1 ts vanilla

¼ cp olive oil

3 eggs (separated)

Mix together dry ingredients in a bowl. Puree dates with oil, vanilla and egg yolks until smooth, add to dry ingredients and mix well. Beat egg whites to soft peaks. Mix 1/3 of the egg whites into mixture thoroughly, then gently fold through the remaining egg whites. Spoon mixture into muffins patty pans and bake at 180C (360F) for approximately 15-20 mins or cooked when tested with a skewer.

It has taken a bit of faffing around but I managed to get a post done, YAY!! While I can't do as much as easily as I can on the computer I think it will be fine to keep you up to date on our travels. If I don't get a chance to post here as often as I'd like I will be posting regularly on Facebook and Instagram so you can follow me there.

Until next time 

TOODLES