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Vegan baking – no dairy products, no eggs, no what! Now, this has got to be a challenge. Baking for people with dietary restrictions can be tough and there is a limit to how far you can make your vegan cupcakes taste like the real deal. Moreover, things like egg replacers, vegan margarine or shortening (filled with hard-to-pronounce chemical names) sound far from appetizing. Here’s a vegan dessert that not only tastes pretty good but is also easy to make and devoid of those nasties. The tart crust was made with a combination of oat flour, chopped walnuts and olive oil to bind it all together. Layers of thinly sliced apples, cinnamon, muscovado sugar and plump raisins meld together in the heat of the oven, becoming just fork-tender to contrast with the crumbly, nutty crust.

Vegan Apple Tart
This is slightly crazy. A vegan apple tart that I promise will not turn out tasting like… cardboard? Well, here is the recipe! 
1/2 cup unbleached organic wholewheat flour (i use King Arthur’s flours in my baking – this one is the one red paper bag)
1/2 cup organic rolled oats, ground into a coarse flour
3 Tbsp finely chopped walnuts
4 Tbsp organic brown sugar
pinch of sea salt
2 1/2 Tbsp olive oil

2 medium granny smith apples, thinly sliced
1/3 cup organic muscovado sugar + 1 Tbsp cinnamon
1/4 cup raisins
half a lemon or even, orange
pure maple syrup

For the tart crust: combine all the ingredients in a large bowl. Mix til you get a sandy, crumbly mixture. Press this onto the base of a baking pan. Blind bake the crust in a preheated oven at 180C for 10 min. For the filling: Lay the apple slices onto the partially-baked crust. Sprinkle with cinnamon sugar, raisins and drizzle with a little lemon juice. Repeat the layers with the remaining apple slices. Finally drizzle the top with a drizzle of maple syrup, honey or sprinkle more cinnamon sugar and bake for 10 minutes, or until done.

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