Tag Archives: Apple pie

Even Better Than Apple Pie! (Vegan)

Nothing better than a thick and creamy apple smoothie, aromatised with lemon, maple syrup and cinnamon to make you feel utterly spoiled! This smoothie will make you feel special inside out! It’s not just a wonderful way to take care of yourself, it’ s a delicious and quick-to-make treat that you’ll truly enjoy! But don’t take my word for it, give it a try!

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I almost forgot to add that this smoothie is packed with calcium, proteins and nutrients…

Enjoy!

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Apple pie smoothie

Ingredients

Serves 2

2 golden apples

60 g of almonds, with skins

2 tablespoons of maple syrup

200 ml of almond milk (or the vegetable milk you prefer)

the grated zest of half a lemon (use organic lemons)

2 tablespoons of rolled oats

a pinch of grated cinnamon

4 ice cubes

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Method.

1. Roast the almonds for 7-10 minutes at 160 ° C (320 °F). Remove from the oven, then finely grind the almonds until you get a paste and let cool.

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2. Peel and clean apples.

3. In a blender, blend the almond paste, the chopped apples, the rolled oats, then add 4 ice cubes, the almond milk, 2 tablespoons of maple syrup, and the grated lemon zest with a pinch of cinnamon. Blend everything until smooth.

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4. Garnish with a few mint leaves, a couple of straws and serve.

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Apple Pie smoothie

Ingredienti

per 2 smoothies

2 mele golden

60 g di mandorle con la buccia

2 cucchiai di sciroppo d’acero

200 ml di latte di mandorla

buccia grattugiata di mezzo limone, non trattato

due cucchiai di fiocchi d’avena integrale

un pizzico di cannella grattugiata

4 cubetti di ghiaccio

Preparazione.

1. Tostate le mandorle per 7-10 minuti a 160° C. Togliete le mandorle dal forno e tritatele molto finemente.

2. Tagliate e pulite le mele.

3. Frullate insieme le mandorle tritate, la polpa di mele e i fiocchi d’avena; aggiungete 4 cubetti di ghiaccio, il latte di mandorla, la buccia grattugiata di mezzo limone, due cucchiai di sciroppo d’acero e un pizzico di cannella. Continuate a frullare fino ad ottenere una crema.

4. Guarnite con qualche foglia di menta, due cannucce e servite.

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Apple custard tart with pine nuts and cinnamon (no refined sugar).

Today I’m going to prepare a very special apple tart. For this recipe I made a cute small version enriched with an apple custard and garnished with roasted pine nuts and cinnamon. I decided to make a mini and revisited version of the apple tart using only good quality ingredients such as organic apples and honey, to naturally sweeten the cake and keep the cost of this recipe relatively low.

Apple custard tart with pine nuts 

Ingredients

Serves 2-3 

 for the sweet shortcrust pastry 

100 g (3.52 oz) plain flour

30 g (1 oz) softened butter

1/2 tablespoon honey

a pinch of salt

For the apple custard

2 small apples (I had royal gala, but you can use the apples you prefer)

2 tablespoons honey (and some more to garnish the cake)

1 egg yolk

1 tablespoon plain flour

2 drops of lemon essential oil (or the zest of an organic lemon)

1 cup of milk

the juice of half a lemon

cinnamon powder to taste

a few roasted pine nuts (roast on a frying pan for 10 minutes at moderate heat)

Method.

1. In a thick saucepan mix an egg yolk with 2 tablespoons of honey, 2 drops of lemon essential oil and 1 tablespoon of flour.

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2. Peel, cut, then puree the apples with the lemon juice using a blender.

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3. Add the apple puree with a cup of milk to the ingredients in the saucepan, then stir gently over low heat, until you have a thick and creamy apple custard.

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4. In a large bowl, mix 30 g of butter with 100 g of flour, a pinch of salt and 1/2 a tablespoon of honey. Work well until you have a smooth shortcrust pastry dough.

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5. In a small greased oven pan (15-16 cm), or a ceramic baking tray, roll out the dough with your hands, pierce with a fork and bake for 15 minutes at 160 ° C ( 320° F).

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6. Remove from the oven, cover with the custard, a few slices of apple and some cinnamon powder, then bake for another 5 minutes.

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7. Garnish the cake with some honey and a few roasted pine nuts.

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Crostata di crema pasticciera alle mele e pinoli.

Ingredienti

per 2-3 persone

per la pasta brisé dolce.

100 g di farina

30 g di burro

1/2 cucchiaio di miele

un pizzico di sale

Per la crema pasticciera alla mela

2 mele medio-piccole (uso le gala, ma potete usare la qualità che preferite)

2 cucchiai di miele (e un po’ per guarnire la torta a fine cottura)

1 tuorlo d’ uovo

1 cucchiaio di farina

2 goccia di olio essenziale di limone (o un po’ di buccia grattugiata di un limone non trattato)

il succo di mezzo limone

1/2 bicchiere di latte

Cannella in polvere q b

alcuni pinoli (precedentemente tostati per 10 minuti in una padella a fuoco moderato)

Preparazione.

1. In una casseruola col fondo spesso, unite il tuorlo d’uovo a due cucchiai di miele, uno di farina e due gocce di olio essenziale di limone, mescolando bene.

2. Pelate, tagliate le mele e tritate molto finemente la polpa con il succo di mezzo limone in un frullatore.

3. Aggiungete la polpa di mela con mezzo bicchiere di latte agli ingredienti nella casseruola e fate cuocere a fuoco lento, mescolando costantemente fino ad ottenere una crema corposa.

4. A parte, lavorate 100 g di farina con un pizzico di sale, burro e mezzo cucchiaio di miele.

5. In una tortiera o terrina da forno (15-16 cm) già imburrata, stendete la pasta, bucatela con una forchetta e fate cuocere per 15 minuti a 160° C.

6. Sfornate, coprite con la crema pasticciera, decorate con la cannella e qualche fetta di mela. Infornate per altri 5 minuti.

7. Guarnite la torta con un po’ di miele e alcuni pinoli tostati.