Thursday, September 18, 2008
TWO EASY AND DELICIOUS FALL TREE FRUIT DESSERTS
Printable Copy of Both Recipes
BRYANNA'S APPLE "ROLY POLY" (Fat-Free)
Serves 4 (Can be GF and SF)
This is an old-fashioned dessert that deserves to be resurrected. I've been making it for years and years! It's easy, delicious and comforting, AND the pastry contains no fat! The dessert "poaches" in the syrup, so the pastry stays tender even without fat.
1 cup hot water
3/4 cup brown sugar
1 cup maple syrup PLUS 1/4 cup water
1 cup whole wheat PASTRY flour OR Gluten-Free Flour Mix
(do not substitute ordinary whole wheat flour or the product will be tough)
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup nondairy milk
2 small apples, cored and chopped
1 teaspoon cinnamon
Preheat the oven to 350°F.
In a small saucepan, bring the hot water and brown sugar (or the maple syrup and water) to a boil. Boil gently, uncovered, for 5 minutes:
Pour the syrup into a 9 x 9" or 7 x 11" baking pan .
In a small bowl, mix together the flour, baking powder, and salt. Add the milk and mix briefly. If it's too dry to handle, add more milk, just a few drops at a time.
Roll the dough out on lightly-floured baking parchment into a 1/4"-thick rectangle, about 7 x11", covering the top with another piece of cooking parchment. Spread the chopped apples over the dough, to within 1/2" of the edge of the dough.
Roll the filled dough up like a jelly roll along one of the long edges. This dough may be a little hard to handle and look a bit messy, but it doesn't really matter after it's baked.
Brush the overlapping edge with water and seal it well to the rolled dough. Cut the roll into 12/ 1/2" slices with a sharp serrated (bread) knife. Place the slices in the syrup, cut-side-down, using a small spatula or pie server. Bake for 30 minutes. Serve warm with Soyatoo whipped topping (pictured-- or you can use Soyatoo Topping Cream or Mimicreme Healthy Top (nut-based), which come in aseptic cartons & you can whip them yourself), or Soyatoo Rice Whip, or your favorite vanilla nondairy "ice cream".
Nutrition (per serving): 296.5 calories; 2% calories from fat; 1.0g total fat; 0.0mg cholesterol; 146.5mg sodium; 471.2mg potassium; 71.3g carbohydrates; 5.5g fiber; 45.6g sugar; 5.0g protein.
BRYANNA'S APPLE-POLENTA-PECAN CRISP
Serves 8 (Can be GF and SF)
This unusual crisp is a delicious variation on the traditional. (Confession: I said "polenta" in the title just because it sounds more exotic-- it's actually just plain ol' cornmeal along with some powdery corn flour.)
1 1/2 lbs. organic apples, cored and cut into thin slices (I don't peel them)
1/4 cup light unbleached organic sugar
1 Tbs. unbleached white flour OR rice flour or Gluten-Free Flour Mix
1 Tbs. lemon juice
1/2 tsp. pure vanilla extract
1/2 cup whole wheat flour (regular or pastry) OR Gluten-free flour mix
1/2 cup corn flour (finely milled yellow cornmeal-- see note below)
1/2 cup pecan halves
1/2 cup brown sugar
1/3 cup yellow cornmeal
1 tsp. cinnamon
1/4 cup cold vegan buttery spread (such as my homemade palm-oil-free vegan "Buttah")
your favorite vanilla non-dairy "ice cream" to top it off
Preheat the oven to 375°F.
NOTE: Corn Flour is very finely-ground yellow cornmeal-- ground almost to a powder. You can do this in small amounts in a dry, clean electric coffee/spice grinder. Or you can purchase it (sometimes organic) at a health food store or South Asian market. Bob's Red Mill is one brand you can find in HF stores.
Toss the apple slices with the 1 Tbs. flour, granulated sugar, lemon juice, and vanilla. Spread in a 9x13" baking dish. In a food processor, pulse the whole wheat flour, corn flour, cornmeal, pecans, brown sugar, and cinnamon until well-mixed and the pecans are chopped. Add the Earth Balance, cut into pieces, and pulse until crumbly. Spread the topping over the apples. Bake for about 45 minutes, or until the apples are tender and the topping is browned.
Serve hot with your favorite vegan vanilla "ice cream" on top.
Nutrition (per serving): 288.6 calories; 32% calories from fat; 10.7g total fat; 0.0mg cholesterol; 68.9mg sodium; 237.2mg potassium; 48.3g carbohydrates; 5.1g fiber; 28.8g sugar; 2.9g protein; 7.5 points.
You could add a few fresh or dried cranberries to the filling, if you like.