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No Bake Foxnut and Puffed Amaranth Granola Bars

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Ladies and Gentleman I am back and I am back with a lot to share. This Corona lock down has made me write all over again on my blog. The reason for disappearance was pure laziness (proud to be a lazy bum :P). Although I had been baking and cooking and posting on my Instagram handle. I hope you are following my feed. I bring you today my go to recipe of No Bake Foxnut and Puffed amaranth granola bars. The reason I chose this recipe  is because we all are home these days. The situation is bad and scary out there. But at the end of the day precaution can save us which means staying home without cribbing,finding reasons to cook together, enjoy with your loved ones. Rather than sulking we can transform this worry into hope. Just keep your mind and body occupied constructively.


These granola bars are so easy to make. You can engage your kids to make this like a DIY project and you can supervise. It requires no baking and no major cooking. It has goodness of foxnuts or makhana , amaranth and almonds and taste nutty and chocolaty. Requires handful of ingredients and little of your time. I wont yap more and will jump directly to the recipe. Do write to me how are you dealing with lockdown and this scare. Sometime venting helps. It may not solve your problem but lightens your burden. If you wish to check out more energy bar recipes you can try Oats & Almond Energy Bars and No Bake Amaranth Granola Bars.

Directions:

1. In a wok add some oil and salt 




2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour. This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.




3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.





4. Also add peanut butter, cocoa powder and almonds.





5. Blitz everything till you get a sand like mixture.


6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.

7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.




8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.





9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.

Other gluten Free recipes you can try are: Foxnut Milk pudding, Persimmon Buckwheat Gluten Free Cake, Vintage Honey Figs and Date Cake Squares Recipe with Gluten Free Flour,Amaranth Herbed Crackers,Gluten Free Chocolate Ragi Brownies,Besan & Corn Flakes Cookies,No Bake Amaranth Granola Bars, Apple Crisp

No Bake Foxnut and Puffed Amaranth Granola Bar
 
Recipe Type: SNACK
Cuisine: CONTINENTAL
Author: Anshu Wadhwa
Prep time:
Cook time:
Total time:
Serves: 12 bars
No Bake Fox nut and Puffed Amaranth Granola Bars are healthy and delicious energy food with goodness of fox nuts, amaranth and almonds.Its a gluten free treat.
Ingredients
  • 3 cup Pitted dates
  • 1 cup roasted Almonds
  • 3/4 cup fox nuts
  • 3/4 cup peanut butter
  • 3 tbsp cocoa powder
  • 3/4 cup puffed amaranth
Instructions
  1. In a wok add some oil and salt.
  2. Add foxnuts. Roast them on a medium heat till they become crunchy and acquire some colour.This should take less than five minutes. Keep tossing the nuts constantly. You don’t want them to burn down. Remove on a plate and set aside.
  3. In a food processor add seedless dates, roasted foxnuts and puffed amaranth.
  4. Also add peanut butter, cocoa powder and almonds.
  5. Blitz everything till you get a sand like mixture.
  6. Line a baking pan with 90 degree angles with parchment paper, so that nothing sticks. I have used 8 x 5.5 inch pan.
  7. Dump the mixture into the baking pan and try to spread evenly and press with the help of a flat bowl so that everything gets settled and sticks together, If you do not use force you may come up with a crumbly bar.
  8. Refrigerate for at least an hour to set properly. Flip it upside down on a chopping board and cut into desired bars with a sharp knife.
  9. You can cover them individually in food wrapping paper and refrigerate. It has a good shelf life. Lasts upto two weeks or so.
 

 

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Baking

Honey Dates Square – Historic Recipe | Vintage Honey Figs and Date Cake Squares Recipe with Gluten Free Flour

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I have been a social science student and history has always fascinated me. I am good with dates and events which have occurred in the past. I always like to know how our society has evolved and what events have led to certain changes in it. The other day I was looking for Honey and Dates Cake recipe and by chance I stumbled on this recipe of Honey Dates Square, which said its a historic Recipe from 1940’s – the world War era when sugar was scarce and use of honey and maple syrup was the only thing used in bakes. There is a special charm to Historical Recipes. They not only make you understand the conditions and emotions of people but also invoke nostalgia. Therefore I was intrigued to try this recipe. More for the historic reason and less for the real recipe 🙂 


This recipe is oil free and butter free. Now in the current scenario it has become a fashion or rather health awareness to go oil free and avoid using refined sugar.. This is a perfect tea time cake which can be made in 30 minutes. The result was spectacular with minimal efforts. Would you like to try this piece of history?

Directions:
1. Soak figs and dates in warm water for an hour and set aside till they become soft.


2. Deseed the dates and chop figs and dates into small bites.


3. Also chop a mix of nuts, I have used almonds, cashews and pistachios and set aside.


4. Lightly whisk eggs. You dont have to form stiff peaks. Look how beautiful and fresh is that yolk. I have used organic eggs from Eggee.


5. Add chopped nuts, figs, dates and honey and mix with the eggs.


5. Stir in Gluten Free flour, you can even use Whole Wheat Flour All purpose flour if you like. I have used SOS organics Gluten Free Flour which you can order at our online store, The Gourmet Shop.


6. Also add Baking Powder and Salt and mix. Do not over mix just till everything is moist.




7. Line a 9×9 baking tin with some parchment paper that nothing sticks to the bottom of the pan. I have crushed the parchment paper and then opened and placed it, this trick will help it sit better. Isn’t it genius 😛 You can buy Parchment Paper at our online store, The Gourmet Shop. Also preheat the oven to 180 degree Celsius (Learn more about Oven Temperature and Conversion)





8. Pour the batter in the baking tin and smoothen the top with spatula.


9. Bake in the preheated oven for 30-35 minutes till the tooth pick inserted comes out clean.


10. Remove it from the tin along with parchment paper. When the cake cools down slice it into squares.


11. Serve with your favourite Cup of Coffee or Tea.

Other recipe with some history behind it were Anzac Cookies . If you are also tuned on by history you must read this post.

Other Gluten Free Recipes you can try : Amaranth Herbed Crackers, Gluten Free Chocolate Ragi Brownies, No Bake Amaranth Granola Bars, Apple Crisp, Besan & Corn Flakes Cookies, Instant Ragi Dosa

If you are looking for other Cakes and desserts with fresh fruits you can try: Peach Upside Down Cake.  Fresh Apricot and Almond Cake, Apple Crisp, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting, Vanilla & Pomegranate Cake, Vegan Chocolate Banana Cake, Mascarpone Cherry Compote Cheesecake Glasses, Eggless Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream .

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Baking

Peach Upside Down Cake | Eggless Part Wheat Peach Cake

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I woke up one morning to find a mail in my mailbox saying that my blog has been listed under top 100 Indian Food Blogs by Feedspot. First I dint take it seriously because the link said I shared the space with Masterchefs like Sanjeev Kapoor and knwon faces like Nishamadhulika and Manjula’s Kitchen. But then by evening the word spread to Facebook and my friends started tagging me that my blog name is actually in top 100 Indian Blog list. I was numb for a moment but then I was jumping with joy. I want to thank you my readers , my family and my friends who have encouraged me and supported me in this food journey. What would I do without your love! 


My family wanted a cake to celebrate the occasion and I though of baking this Peach upside down cake. This cake was baked in a cast iron skillet and uses no refined flour or sugar! It was moist and held the peaches so well. The flavour of jaggery gave it that earthy feel. What a healthy way to celebrate the occasion. 

Directions:

1. Thoroughly wash ripe peaches and slice them into wedges and discard the stones.




2. Place a 8-9 inches cast iron skillet* on stove and add butter. You can buy a 6 inches Cast iron skillet from our online store The Gourmet Shop . Let the butter melt and spread crumbled jaggery all over the surface. Instead of jaggery you can also add brown sugar. Let the jaggery melt and form a caramel like syrup. Turn the flame off.




3. Place peach wedges all over the skillet. Set aside. In the meanwhile preheat the oven for 10 minutes on 180 degree Celsius (Learn more about Oven temperatures and conversions)


4.  In a vessel add milk and Apple Cider Vinegar**.




5. Stir to mix and also add oil. Heat the milk oil mix in a microwave for 2 minutes.




6. Add brown sugar or jaggery powder, salt and vanilla extract.





7. Also add cinnamon powder and nutmeg powder to the wet ingredients.




8. Give everything a good mix and set aside. 

9. In another bowl add whole wheat flour and All purpose flour.




7. Also add baking powder and baking soda. Combine all the dry ingredients.




11. Add the wet ingredients to the dry ingredients and mix everything till everything is moistened. Do not over mix for you do not want a tough cake.




12. Pour this batter over the peaches in the skillet. Level up with a spatula and pop it in the oven for 30 minutes or till the tooth pick inserted comes out clean.  




13. Bring the skillet outside the oven and let it sit on the counter for 10 minutes and only after that invert it on a serving plate carefully. If you do it before ten minutes the cake will spread everywhere and if you wait too long the caramelized peaches will stick to the skillet and will refuse to move. Therefore, invert the plate right after 10 minutes. Slice and enjoy!

Other recipes with fresh peach you can try are: Peach Lemonade and Eggless Fresh Peach Cobbler.

If you are looking for other Cakes and desserts with fresh fruits you can try: Fresh Apricot and Almond Cake, Apple Crisp, Mango Vanilla Cake, Festive Orange Blueberry Pound Cake, Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting, Vanilla & Pomegranate Cake, Vegan Chocolate Banana Cake, Mascarpone Cherry Compote Cheesecake Glasses, Eggless Orange Cake with Candied Orange Peel Filling, Persimmon Rum Cake,  Mango Tart with Vanilla Pastry Cream

[whohit]PeachUpsideDownCake[/whohit]

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Beverage & Drinks

Vegan Kiwi Chia Pudding | Soy Milk Chia Kiwi Smoothie

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Its been a while I have really exercised. I am out of regime, out of practice. These past two months were full of indulgence, hogging and merriment. Not that I complain but now since I am back in my hills I have observed I am up by a few kilos and my body has started revolting. So here is what I am gonna do, start eating healthy, exercise more frequently and blog more often 🙂 The first tiny step was making this yummilicious Kiwi Chia Pudding. 


I picked these kiwis from Jageshwar which has some good number of kiwi trees and is an organic belt. I used Soy milk which is vegan and added maple syrup which has an interesting flavour and sweetness. The Chia seeds are a super food and need no introduction. The overall pudding was topped with sum desiccated coconut which gave the serving glass that oomph factor. I loved this enriching pudding which I devoured greedily because there was nothing to be feel guilty about.

Directions:

1. Add soy milk or any other milk of your choice.





2. Add vanilla Extract. Also add maple syrup or honey for sweetness. You can add regular sugar if you like. Just combine and cover the jar with Cling wrap and keep it in the refrigerator for a couple of hours. This will make chia seeds swell. 





 
3. When you are ready to serve, peel some kiwis and make a smooth puree with it. Add it to the chia milk and combine.





4. Pour in individual serving glasses and garnish it with desiccated coconut and berries. I have added pomegranate arils. Serve and enjoy the guilt free pudding.

Other Smoothie and drinks you can try are:  Plum Smoothie,  Raw Mango Drink with Mint and Roasted Cumin, Ginger Papaya Mint Smoothie,  Central Himalayan Wild Bayberry Syrup, Litchi Lemonade, Mango Chamomile-Mint Tea Lemonade, Musk Melon & Cucumber Smoothie with Mint, Peach Lemonade, Spiced Mango Lassi


[whohit]KiwiChiaPudding[/whohit]
 

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Baking

Gluten Free Chocolate Ragi Brownies | Vegan Banana Peanut Butter Finger Millet Brownies

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Its funny how I have never posted a non healthy recipe of Chocolate Brownies on my blog. Last two times the chocolate brownies on my page were Vegan Yellow Zucchini Chocolate Brownies and Whole Wheat Oats & Chocolate Brownies. And this time I had decided to post a traditional indulging, rich brownie loaded with chocolate, butter and refined flour. But then there was a change in heart and I ended up baking these Ragi Gluten Free and Vegan Chocolate Brownies. Not that I regret doing this but this makes me ponder have I really become that health conscious? I think I have to say yes! To me my family’s health is out of utmost priority. I simply cannot settle for things which have lesser nutritional content.

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May be someday I will bake those brownies, may be for the cheat day. For now to celebrate third Anniversary of my baby blog we must enjoy these delicious, decadent, healthy and gooey brownies. I posted the pictures of these on the 1st day of the year celebrating my blogs and my own birthday. It was loved by you all and everyone wanted the recipe. Unfortunately I was occupied and could not blog. So here I am burning the midnight oil and writing the recipe for you guys!I hope you will like it. I wish you all a happy and healthy New year 2017.

Directions:
1. In a bowl add Ragi flour and brown cane sugar.


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2. Also add baking powder, Cocoa Powder and Salt.


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3. Add chopped toasted walnuts to it and set aside.

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4. In another bowl take some ripe bananas and mash them well.


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5. Add oil, peanut butter and vanilla essence and combine.


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6. Preheat your oven to 180 degree Celsius (Learn more about your oven temperatures and conversion) and line a square 8×8 baking pan with Parchment Paper. Set aside.

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7. Add wet ingredients to the dry ingredients and also add water.


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8. Mix everything thoroughly and ensure no lumps remain. Pour the batter into the baking pan.


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9. Add Choco Chips on top and spread evenly. I used the vegan non dairy chips.

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10. Bake in the preheated oven for 25-30 minutes until the top becomes non glossy and toothpick inserted comes out clean.

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11. Let it cool down completely and then cut into squares. Serve with a drizzle of Chocolate Sauce or Ice cream.

Other Chocolate Brownies you can try here are: Vegan Yellow Zucchini Chocolate Brownies and Whole Wheat Oats & Chocolate Brownies.

If you are looking for more chocolate desserts here is what you should try: Vegan Chocolate Banana Cake, White Chocolate Chip Cookies , Vegan Eggless Chocolate Muffins, Peanut Butter Cookies with Chocolate Chips, Papaya Chocolate Muffins, Coconut Chocolate Cookies, Chocolate Vanilla Marble Cake, Brigadeiros, Wacky Vegan Chocolate Cake.

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[whohit]RagiBrowniesGF[/whohit]

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ChocolateCraving

No Bake Amaranth Granola Bars | Gluten Free Healthy Energy Bars

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Christmas is around the corner and I am looking like a Santa Claus today, for I am wrapping energy bars for my cyclist husband. Since he started cycling on the mountain trails he has been obsessed with it. I am jealous that he spends more time with his cycle now than me 😛 But I am also glad that he has found his true calling and enjoys this activity to the hilt. I have been making energy bars for him which are healthier and much more delicious than what you get packed from the stores.

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When his last batch finished I made him a fresh one and thought to share this on my blog for all of you. What can be a better way to rejoice the holiday season by making healthy choices. These no bake granola bars are loaded with puffed amaranth, dry fruits, black currant, chia seeds, hemp seeds and peanut butter. I have used Organic Puffed Amaranth or Ramdana or Rajgira from SOS Organics. Amaranth is a good source of calcium, protein and amino acids and is rich in iron, magnesium and Vitamin A, B and C too. You can always buy it from our – The Gourmet Shop. If you have your own un puffed amaranth you can puff it yourself. Take a cast iron skillet or wok. Heat it so that it gets hot enough. Take 1 tsp of amaranth seeds and place it in the wok and let it sit for 5 seconds. Then cover it with a lid and toss it around. You should be able to get puffed amaranth. Don’t keep it for too long for they can burn very easily. It requires a bit of practice. Once you get a hang of it you can increase it to 1 tbsp at a time.

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Most the recipes of energy bar go haywire because of the proportions. If you choose to substitute any one ingredient with another, for example you dont have hemp seeds, you can substitute it with pumpkin seeds or melon seeds but the quantity has to be the same. This is a foolproof recipe, just follow it to the ‘T’ and you will never ever indulge in store bought bars.  These are so delicious that my kiddo wants to eat them whole day long and I have no reasons to say no. 

Directions:

1.  In a bowl add puffed amaranth , dessicated unsweetened coconut and hemp seeds.


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2. Also add sesame seeds and chia seeds.


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3. In the same bowl add fresh zest of a lemon. Yes yes trust me! Its the most magical ingredient in this recipe.

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4. Roughly chop Almonds, Pistachios, Cashews and Jother nuts you would like to add to the bar.  Also chop dark chocolate bar into chunks. Ignore if you are using chocolate nibbles. Set aside.


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5. Grease a 8×8 inch baking tray with good quality parchment paper . Leave handles on the side to make it easy to remove from the pan. You can buy it here if you like.

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6. In a saucepan add some honey and peanut butter. Just heat it up to make it loose and runny.


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7. Once the honey and butter is melted turn the flame off and add vanilla essence to it and combine.

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8. Add the melted honey and butter to the amaranth seed mix and combine using a spatula.

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9. Add chopped nuts and black currants. Combine.


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10. Lastly, add chopped chocolate and mix. You will get a tough mixture to work with but that’s how it should be.

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11. Transfer the entire mixture the baking tray lines with parchment paper and even it out by pressing down with the help of a spatula. Let it sit in the refrigerator for a couple of hours to set.


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12. Cut into desired shapes using a long knife.

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13. Wrap them into individual packing using a food wrapping paper and store it in a cool place. This stays good for couple of weeks.

Other easy desserts you can try here are: Blueberry Jam Bars, Mediterranean Eggless Semolina Cake, Coconut Macaroons, Khajoor Til Ke Laddoo

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[whohit]AmaranthBars[/whohit]

 

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Baking

Sorghum and Wheat Flour Persimmon Cupcakes with Cream Cheese Frosting | Jowar and Gehun Atta Ramphal Cupcakes

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Last year when I saw Kaku or Ramphal or as it is called as Persimmon in english in my local market I was thrilled to try them. We get Hachiya variety of Persimmons in our hills which is a sweeter variety but tannic and astringent in taste if you eat them unripe. By ripe I mean they should be almost squishy and the pulp should almost run out of the fruit. Surprisingly the locals dont like the taste of the fruit. But the Persimmon Rum Cake I made last year was amazing. This year I wanted to take my experiments to a next level. I tried to make a healthy bake by adding Organic Sorghum Flour and Whole Wheat Flour. I made these gorgeous and delicious cupcakes with these enriching flours. I picked up Sorghum Flour or Jowar ka Atta from Conscious Food. Their products are absolutely top notch. We are proud to have partnered with them and now you can buy them on our online store The Gourmet Shop. 

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I sent this recipe for the 2nd Anniversary Ovenderful Mom Bakers Community Annual Contest . With the grace of God my recipe got a consolation prize as one of the healthy bakes. So if you have persimmons on hand and healthy cupcakes is on your mind this is a winning recipe, well literally 🙂 

Directions:
1. You need to peel the skin of Persimmons and spoon out its pulp. If you are using the Hachiya variety make sure its squishy ripe. Remove seeds if any. With the help of a potato masher mash the pulp and set aside.

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2. In an another bowl add vegetable oil and sugar. 


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3. Whisk the sugar and oil till sugar is dissolved. Slowly whisk in eggs and make the mixture cremier.


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4. Add the persimmon pulp and combine. Also add milk , vanilla extract and whisk well.


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5. In another bowl add Wheat Flour and Conscious Food Sorghum Flour and combine them.


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6. Add pumpkin pie spice and Baking soda to the flour and combine. 


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 7. Sieve the dry ingredients to the wet ingredients and combine till everything is moistened. Do not over mix.


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8. Preheat your oven to 180 degree C (Learn more about Oven temperatures and Conversions) and if you are using muffin liners, line your muffin tray with the liners. I am using stand alone bakeable cups. You can buy them at The Gourmet Shop. Pour the batter in the cups and fill only 3/4 of the cup. Bake in the preheated oven for 20-25 minutes until the top is golden in colour and the tooth pick inserted comes out clean. 

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9. While these are baking make the cream cheese icing by whisking Cream cheese and butter in a bowl. Add a little milk to make the icing a little loose.


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10. Once the icing is whisked add powdered sugar or icing sugar and continue to whisk.


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11. Once the sugar has mixed well set the icing aside. Line a pipping bag with a pipping nozzle of your choice. and cut the top edge with a pair of scissor. 


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12. Place the bag in a glass and pour the icing in it. Squeeze it to go further down. Now fold the top of the bag to avoid icing from flowing back.
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14. Ice your cupcakes after they have cooled down completely. If you like you can top the icing with a half slice of persimmon. Enjoy.

You can even try Persimmon Rum Cake.

Other Cupcakes and Muffins you can try : Papaya Chocolate Muffins and Vegan Eggless Chocolate Muffins 

persimmoncupcakes_featured4[whohit]PersimmonCupcakes[/whohit]

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Dessert

Mango Saffron Phirni | Rice Pudding with Mango & Saffron

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Mangoes are an integral part of every Indian. With the wide variety of blissful mangoes available all across the nation, we are almost under its spell throughout the season. You can make desserts, chutneys, main courses, drinks or devour them as it is. My father is a die hard fan of Mangoes and his diabetes hasn’t made any difference to his love for mangoes. He has his meals only for the reason that he can enjoy mango after that 😉 . 

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This season I played a lot with fresh and ripe mangoes. I made Mango Tart, Spiced Mango Lassi, Mango and Bean Salad, Coconut Milk Mango Pudding and A Mango Chamomile Iced Tea, which I am yet to post. But making this mango phirni was the most delicious thing I have done the entire season. It was a delight with everyone who got to taste this. You must not wait longer to try this, for mangoes are about to bid us goodbye for the season.

Directions:

1. In a bowl add some rice and soak it in water for half and hour.


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2. Drain the water and add rice to the blender and make a coarse paste.


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3. Add one fourth cup water to the rice paste to dilute and set aside.

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4. In a thick bottom vessel add milk and bring it to a boil. 

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5. Once the milk has boiled slowly add the rice paste and keep stirring so that no lump is formed. This is very crucial step so whisking is highly recommended. Combine with milk and let it simmer till everything has thickened and reduced.

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6. The milk will acquire porridge like consistency.

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7. At this stage add condensed milk and cardamom powder. Cook a few minutes more and blend everything well. Turn the flame off and let it come to room temperature. Refrigerate for at least an hour.


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8. Scoop out the pulp of ripe mangoes and blend them into a smooth puree.


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9. Add this Mango puree to the milk custard and combine well.

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10. Add saffron strands and slithered almonds and pistachios and combine well. 


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11. You can transfer them to individual serving bowls or clay pots and refrigerate further till chill. Serve with additional saffron strands and pistachios.

Other Mango Recipes you can try are: Spiced Mango Lassi, Raw Mango Garlic Spicy Chutney, Mango Tart with Vanilla Pastry Cream,  Fresh Turmeric Pickle with Green Mangoes, Raw Mango Rice, Fresh Mexican Black Bean & Mango Salad, Plum Mango Punch, Aam Ka Panna, Raw Mango Chutney with Mint and Coriander, Khatti Meethi Kacchey Aam Ki Chutney, Kacchey Aam Ka Achaar, Coconut Milk Mango Pudding.

Other traditional Indian Desserts you can try:  Apple Lapsi, Kadda Prashad, Paneer Ki Kheer, Gram Flour Semolina Balls, Kaddu Ka Halwa, Gajar Ka Halwa, Kesari Seviyan, Makhane Ki Kheer, Sooji Halwa , Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni.

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[whohit]MangoPhirni[/whohit]

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American Cuisine

Apple Crisp | Gluten Free Baked Apples with Oats | Flourless Apple Crumble

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American Independence day falls on 4th of July and is a national Holiday. Americans love to celebrate this day with pomp and show. They love to host barbeque parties and often enjoy the day in picnics with friends and family. With 4th of July just in a couple of days I wanted to make something American. And when I got a chance to visit a hotel resort right in the middle of an Apple Orchard I knew what I had to bake with those gorgeous fresh apples hanging on the trees.  I am doing a food consult for them and this was an ideal recipe to be brought on the menu.

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Apple Crisp is what they call it in America and Canada and its known as Apple Crumble in Britain. But as they say what’s in a name and the proof of the pudding is in the eating. The cinnamony taste of baked apples along with the crispiness of Oats makes it an incredible dessert specially if you have to feed a crowd. You can make it like a casserole dish and serve the entire battalion with pride. This recipe is ideal for people  with gluten allergies as it is flourless and must more healthier than other recipes around.

Directions:

1. Preheat your oven to 375 degree Fahrenheit (Learn more about Oven temperatures and Conversions).Wash, peel and core the apples. Cut them into slices. 

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2. Put the apples in a bowl and add lemon juice and little vanilla essence and toss them to coat evenly.


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3. Place apple slices in a baking tray in one single layer.

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4. In a bowl add quick cooking oats, brown sugar and cinnamon powder.


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5. Add butter at room temperature but still not melted. Mix this together with your fingers to make a crumbly mixture.


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6. Spread this crumbly mixture on top of the Apple layer and pop it in the preheated oven or 45 minutes or until the topping looks crunchy and the apples have turned tender.

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7. Take the baking tray out of the oven and let it come down to room temperature. Serve warm with a scoop of Vanilla Ice Cream or Whipped cream. You can make this in advance and warm it up little before serving.

Other desserts you can make for festivities are: Peach Cobbler, Basbousa, Brigadeiros, Coconut Macaroons, Coconut Milk Mango Pudding, Mascarpone Cherry Compote Cheesecake Glasses, Tapioca Milk Pudding, Tapioca Coconut Milk Pudding with Strawberry Preserve, Mango Tart.

AppleCrisp_Featured2[whohit]AppleCrisp[/whohit]

[yumprint-recipe id=’230′]

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