Walking into a kitchen filled with aromatics of cinnamon, nutmeg, and cardamon while baking and bubbling in the oven, is one of life's simple pleasures.
A healthy Paleo version of an Autumn Apple Pie.
Season: Autumn
Prep time: 20 minutes
Bake time: 20-25 minutes
Serves 6 ~
Ingredients
3 -4 apples, I like a mix of sweet and tart
1 tbsp. cinnamon
1 tsp. nutmeg, grated
1 tsp. cardamon
1 tsp. fresh ginger, finely grated
1 stick grass fed butter, or 4 tbsp. coconut oil
1/2 lemon, juiced and zest
2 tsp. vanilla
6 medjool dates, pitted, and soaked in warm water
1 cup walnuts, roughly chopped
Preheat the oven to 350
Core and cut apples into thick slices. In a large bowl squeeze the fresh lemon juice, and zest over the apples. Set aside.
With a microplane, grate whole nutmeg. If using whole cardamon pods, smash the pods to release the cardamon. Grind with a mortar and pestle until powdered. Set measured spices aside.
Take the softened dates and half of the soaking liquid and pulse in a food processor until combined. Add the date mixture to the apples and lemon juice. Mix together with your hands.
Melt the butter in a small pot. Pour the melted butter into the pie dish, or a cast iron pan. Add all the spices, the grated ginger and vanilla. Stir.
Lay all the apples with the date mixture on top of the melted butter and mix again.
Place the dish into the preheated oven and bake for 20-25 minutes. You want the apples cooked through, but still firm.
To Finish
Take the cooked apples out of the oven and sprinkle with the walnuts, and an extra sprinkle of cinnamon. Place it back in the oven for 5 minutes. Let cool for another 5 minutes before serving.
Cooks Note: It might seem daunting to ground whole spices. The elevated flavor is well worth it. It takes a dish from good to Wow. Ground spices are fine to use.
Top with chopped herbs of rosemary or thyme for extra color and a savory element.
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