Cooking with apples
A delicious, juicy apple is the ultimate snack food, but the uses of apples don’t stop there. The sweet piquancy of apples and their versatile texture make them a winner in a wide range of dishes. Apple dessert possibilities are endless, but they also go beautifully in salads or cooked with many meats and veggies. To get the most out of your apples try our: pork apple tray bake; eggplant, apple and snow pea curry; apple coleslaw salad with cashew mayonnaise; fermented apple sauerkraut; chicken and apple salad; apple and mint frappe; rhubarb, apple and strawberry crumble with turmeric custard; and apple crumble bake.
Apple Almond Breakfast Slice
Recipe / Georgia Harding
This apple almond breakfast slice is going to become your new favourite breakfast or snack. It’s perfect to bake ahead so you can enjoy having an organised start to the day.
Serves: 8
200g rolled oats
100g almond meal
2 tbsp tapioca flour or arrowroot
½ tsp bicarbonate of soda
1½ tsp baking powder
½ tsp sea salt
2 apples, peeled & diced into 1–2cm chunks
2 free-range or organic eggs
60mL macadamia nut oil or melted butter for non-DF option 110g rice malt syrup, honey or maple syrup
270mL canned coconut milk
1 tsp vanilla extract, essence or powder
2 tsp ground cinnamon
½ tsp ground cardamom
Topping
60g raw almonds
1 tbsp rice malt syrup, honey or maple syrup
1 tsp ground cinnamon
Preheat the oven to 180°C (fan-forced).
In a large mixing bowl add the oats, almond meal, tapioca flour, bicarbonate of soda, baking powder and salt. Mix together.
Stir in approximately ¾ of the
