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As much as I love sweets, in truth, because of my Celiac an other factors, I can’t eat a lot of sugar. So I’ve decided to start posting what I eat every day for a sweet treat, in addition to the yummy special occasion desserts. I am not going to lie, these apple tartlets do not taste like hot out of the oven apple pie because it does not have all that sugar. But it does make a nice sweet apple treat when you just have to have something.
Some recipes say that they are healthy, or paleo or sugar-free and then they are loaded with sugar supplements like xylitol, stevia, and maple syrup. Although some of my recipes do use stevia, when I say healthy I try not to make any substitutions for all natural goodness.
To have a fully raw version of this recipe, you have to have a food dehydrator to keep the food temperature under 118 degrees. If you do not have a dehydrator, don’t worry, it won’t be raw, but cooked at a low temp in the oven it will still have great health benefits.
I am the worst at sharing recipes because I make everything by the grace of God, by throwing things togehter and it just comes out right. I can smell and taste when it’s just right, so these are approximations. Taste test as you go and add or substract a little as it fits your palete.
To make your “crust”:
3 cups chickpeas
1.5 large bananas
4 tsp nutmeg
1 tbs cinnamon
a dash of salt
a dash of allspice
a few drops of lemon juice
To make your filling:
1/2 large banana
2 green apples
cinnamon to taste
lemon juice to taste
a dash of salt
Note: for a sweeter filling use dates instead of banana. Please keep in mind that dates have a much higher sugar content than bananas.
Blend all of the crust ingredients, adding just enough water to blend in a food processor or blender. If you are not looking to follow a raw diet, feel free to add some coconut milk instead of water. Place crust “batter” into lined cupcake tins, filling 1/2 in. or a wee bit more as it will shrink down when dried.
To make the filling, dice your apples and mix all the apple tartlet filling ingredients together. Taste to make sure that it has that great balance of tang and sweetness.
If you are dehydrating, put the crusts into the dehydrator and leave in for around 12hrs. Depending on you heat setting, check every few hrs to make sure the liners are doing ok and for crust firmness. When the crusts are no longer wet or sticky but still plyable you will want to add your apple filling and return them to the dehyrator. Once they are done, keep them in the refridgerator as they will not be competely dried but have a “cooked” consistency. As everything is preservative free, there is not a long shelf life with the dehydrator method, so it would be a good idea to share.
If you are cooking the apple tartlets in the oven, preheat your oven at the lowest possible heat setting. Leaving your “crust” in the cupcake tin, put them in the oven and leave them in for a few hours. Check by pressing lightly on the crust surface. If you can press softly and your finger does not stick to it or go through the batter, but leaves a soft indent, then add the apple filling to the top. Your tartlets are done when the apples are soft, but not soggy.
This does take more time than a regular pie, but after making it once you will be able to put everything in the dehyrator or the oven and just walk away. The second time is always much faster than the first. I assure you, it will be worth it.
Always keep your finished product in the refrigerator as it is highly perishable. As in everything, eat these in moderation. Especially if you are not used to eating high protien, high fiber foods, these will send you running for the little boys or girls room if you try to eat a plate full in one sitting.
The key to these is to put in enough spices in as to not taste the banana. The banana is there for sweetness not for taste, otherwise all of your raw food recipes will end up tasting like banana bread.
If you do not have a dehydrator or just don’t feel like baking, feel free to contact me to place an order. Like this recipe? Using the contact field below e-mail me to sign-up to recieve free recipes.
I hope that this recipe is a blessing to your tummy and to your day!
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It is. . .
You can never have too many X’s and O’s or hugs and kisses or s’mores! So today’s new addition. . .
Are you cheering!!! I am! I found this great concept out on pinterest and I though I should try making my own.
Now, I must say that try as I might, this pie does not photograph well. From the moment you cut into it; it oozes marshmallow and chocolate goodness.
It has a gluten-free crust made from cinnamon & sugar Grammy Crisps mixed with a sugar cookie like dough, yum!!!
Happy Pie and almost Valentines’ Day!
Update: 5/23/2014 6:27 pm EST
It’s finally done. Not at all what I had first set in my mind to do, but it’s finished, what a blessing! As I haven’t slept since Wednesday, I am going to go and try to catch a couple of zzzs before preparing for the farmers market tomorrow. Lord willing, I will be at the Midland Farmer’s Market tomorrow with my decorative gluten free sugar cookies, so look for me there!
UPDATE: 5/22/2014 11:03 EST
Just finishing up my crumb coat of the free Graduation Cake. I did chocolate and vanilla layers with vanilla buttercream frosting. Check out this new buttercream frosting that I found with Dream Whip in it to better stabilize the frosting against high humidity and heat. This will be the test to see how well it works. Check out the yummy work done so far. God is good!
Via Cake Central
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.
Original Post: How to Win a Free Graduation Cake
I’ve decided to take on the task of making a wedding cake sized, graduation cake. It is going to be three tiers, custom designed and (if it comes out the way I want it to) I will be giving it away this Saturday. What’s the catch? No catch. I just don’t want to be stuck with a huge graduation cake because I really would eat the whole thing by myself. It will depict the road to graduation. starting with high school, books and papers then to graduation day and moving boxes and suitcases to the top tier that wishes the grad Congrats and a Class of 2014 topper.
So how do you win? Visit the By Grace Cakes blog, and write in the comments section of this page as to why you should win this cake. Have others write in and vote for the one that they want to win. And somebody had better write in, otherwise I will be sitting here with a fork and this huge cake all to myself:)
Note: You may have to click the Follow button on the right side of this page to post. You will be responsible for pick-up.