Apple-Walnut Stuffing

Apple-Walnut Stuffing
Prep Time
45 minutes, plus overnight sit time for bread
Number of Servings
10
Ingredients
  • 1 loaf of dairy-free, gluten-free bread, chopped into 1-inch cubes (about 9 cups)
  • 2 Tbsp olive oil, plus extra for oiling casserole dish
  • [q:1/4] cup minced shallots
  • 3 celery ribs, cut into [q:1 1/2]-inch dice
  • 3 Granny Smith apples, cut into [q:1/2]-inch dice
  • 1 cup walnuts, chopped
  • 2 cup apple cider
  • 1 tsp dried sage
  • [q:1/2] tsp dried thyme
  • 2 eggs, lightly beaten*
  • Salt and freshly ground black pepper
Directions
  1. Set gluten-free bread cubes out overnight on a baking sheet, so they can dry out a bit.
  2. Preheat oven to 350°. Oil the bottom and sides of a large glass casserole dish with oil.
  3. Heat the 2 tablespoons of oil in a large skillet set over medium heat. Add shallots and sauté until softened, about 3 minutes. Add celery and sauté for 4 minutes. Add apples, walnuts, and apple cider and sauté for 5 minutes.
  4. Transfer mixture to oiled casserole dish. Add bread cubes, sage, thyme, lightly beaten eggs, and salt and pepper to taste. Gently combine until all the bread is moistened.
  5. Bake for 30 minutes, until stuffing is browned and crispy on top.
Nutrition Info
253 Calories, 6 g Protein, 37 g Carbohydrates, 4 g Fiber, 10 g Total fat (1 g sat), 399 mg Sodium, [nutrition:1] Vitamin K, [nutrition:1] Phosphorus, [nutrition:1] Potassium

Caramelized Apple Strudel

Caramelized Apple Strudel
Prep Time
60 minutes prep time + 2 hour rest time for dough
Number of Servings
Serves 12
Ingredients

Dough

  • [q:1/2] cup plus 2 Tbsp all-purpose flour, plus extra for dusting
  • [q:1/2] cup white whole-wheat flour
  • [q:1/2] cup whole-wheat flour
  • 1 Tbsp sugar
  • [q:1/4] tsp salt
  • [q:1/4] cup sunflower or safflower oil
  • [q:1/2] cup water
  • Honey for drizzling (optional)

Filling

  • 2 Tbsp coconut oil
  • [q:1/4] cup light brown sugar
  • 1 Tbsp sugar
  • [q:1/2] tsp cinnamon
  • 4 Gala apples, peeled, cored, and sliced into [q:1/2]-inch thick slices
  • 3 Tbsp ground almonds
Directions
  1. To make dough, place all-purpose flour, white whole-wheat flour, whole-wheat flour, sugar, salt, oil, and water into the bowl of a stand mixer. Mix with a dough hook attachment, or by hand, until mixture comes together into a ball. Cover bowl with plastic wrap and let it rest for 1 to 2 hours at room temperature.
  2. To prepare filling, heat a large frying pan over medium heat and add coconut oil, brown sugar, sugar, and cinnamon. Stir. Add apples to pan and cook them, stirring often, for about 6 to 8 minutes, until apples are fork-tender. Place mixture into a bowl and let it cool for 10 minutes. Add ground almonds and mix well.
  3. When dough is ready, preheat oven to 375°. Divide dough into 3 pieces. Cut off a large piece of parchment paper and sprinkle it with some all-purpose flour. Roll out a piece of dough into a rectangle about 8 by 14 inches, lifting dough a few times to add more flour underneath it. Place a third of filling down length of dough, 2 inches from edge. Fold in right and left sides (the short sides) about 1 inch from edge. Roll long end of dough (with filling), into a tight, long log. Place it on a cookie sheet or jelly roll pan lined with parchment. Repeat same steps to make 2 other logs.
  4. Bake strudel for 30 to 40 minutes, or until it is lightly browned, and transfer to a wire cooling rack. Serve warm or at room temperature with a drizzle of honey over top, if desired.
Nutrition Info
Per serving: 189 Calories, 3 g Protein, 28 g Carbohydrates, 3 g Fiber, 8 g Total fat (3 g sat), 50 mg Sodium, [nutrition:1] Vitamin B1 (thiamine), E, Phosphorus

Sugarfree Apple Tarte Tartin

Sugarfree Apple Tarte Tartin
Ingredients

SugarFree Pate Brisee Crust

  • [q:1 1/4] c all-purpose flour
  • 1 tsp salt
  • 1 tsp Lite&Sweet
  • [q:1/2] c (1 stick) cold unsalted butter, cut into small pieces
  • [q:1/4] c ice water

Filling

  • 7-8 medium-size apples (Cortlands, Empire, Braeburn or Golden Delicious)
  • 1 lemon
  • [q:1/2] c (1 stick) unsalted butter
  • 1 c Lite&Sweet
  • 3 Tbsp water 
Directions

To Make Crust:

  1. Put flour, salt, and Lite&Sweet in bowl of a food processor, and pulse to combine.
  2. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
  3. Add ice water, tablespoon by tablespoon ([q:1/4] cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky.
  4. Test the dough by squeezing it together. If it is crumbly, add a bit more water. Wrap the dough in plastic wrap by using the rolling pin to flatten into disk. Chill until needed.

To Make Filling:

  1. Halve and core the apples. Set aside one half for the center of the tart. Quarter the rest of the fruit and transfer to a large bowl. Squeeze the lemon over the apple slices and set aside.
  2. In a 9-inch cast-iron skillet, add butter and cook in medium-high heat until it starts to browns. Add Lite&Sweet and water to butter and bring the mixture to a boil, immediately reduce heat to medium and cook for 10 more minutes until the mixture begins to thicken and turn amber.
  3. Place reserved apple half in center of the skillet and decoratively arrange remaining apple slices with the cut side up in skillet around the center apple piece. Continue to layer the slices until the skillet is filled. (if fruit doesn’t fill the pan, tart will collapse when inverted).
  4. Return skillet to stove and cook over low heat for 20 minutes until syrup thickens and is reduced. Do not let the syrup burn. Remove from heat and let it cool.

To Make Tartin:

  1. Preheat oven to 375 degrees.
  2. Roll out crust to a [q:1/8] inch thick and place it over apples. Tuck edges inside skillet and trim any extra-long pieces.
  3. Bake tart 20 minutes, until pastry is light gold. Let cool on a rack for 15-20 minutes, then loosen the pastry from pan using a sharp knife. Place a serving dish or platter over the tart and quickly invert. Serve immediately with sugarfree whipping cream. 

How Do You Like Your Apples?

How Do You Like Your Apples?
Melissa Jellie
Three apples on top of mason jars filled with apple sauce

It's that time of the year for your kitchen to be full of freshly picked apples. What do you do with so many apples? Here is a list of which apples to use for different dishes.

What Kind of Apple Should I Pick..?

  • ...to Eat on Its Own?

    • Gala
    • Pink Lady
    • Honeycrisp
    • Fuji
    • Cortland
    • Cameo
    • McIntosh
    • Empire

  • ...to Bake in a Pie?

    • Cortland
    • McIntosh
    • Granny Smith
    • Braeburn
    • Jonagold
    • H|oneycrisp

  • ...to Make Applesauce?

    • Fuji
    • Gala
    • McIntosh
    • Cortland
    • Golden Delicious
    • Braeburn

  • ...to Make Apple Butter?

    • Braeburn
    • Cortland
    • Fuji
    • Jonagold
    • Granny Smith (best when mixed with a sweeter apple)
    • McIntosh

  • ...to Make Apple Juice?

    • Honeycrisp
    • Golden Delicious
    • McIntosh
    • Red Delicious
    • Gala
    • Fuji
    • Yellow Delicious

  • ...to Dehydrate?

    • Honeycrisp
    • Gala
    • Fuji
    • Granny Smith
    • Pink Lady
    • Empire
    • Golden Delicious

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Why You Should Eat Apples

Why You Should Eat Apples
Melissa Jellie
Why You Should Eat Apples

We’ve all heard the old adage, “An apple a day keeps the doctor away,” and it turns out there may be some truth to it. Apples are packed with vitamins, minerals, and phytonutrients beneficial to human health. And, with more than 2,500 different types of apples grown in the United States alone, there’s more than enough variety to satisfy every palette. Here are just a few of apple’s health-boosting benefits: 

  • One large apple contains almost a third of the recommended daily minimum of dietary fiber. Found mostly in the form of pectin, the fiber from apples may be helpful in lowering cholesterol levels. 
  • The skin of red apples contains natural food pigments called anthocyanins that may help prevent cell damage by ridding the body of free radicals. 
  • Apples contain antioxidants, such a quercetin, that may offer protection against cancer and relieve allergy symptoms. One study found that two-thirds of a medium-sized apple provided antioxidant activity equal to a 1,500 milligrams of vitamin C. 
  • Long-term daily consumption of apples has been linked to positive health outcomes in recent studies, including better lung function and reduced risk of lung cancer, as well as a lower risk of stroke. 
  • When eating an apple, don’t peel it! The majority of the healthful fiber and antioxidants found in apples are in the skin of the fruit. And, most of an apple’s vitamin C is lost when it is juiced or cooked, so it’s best to enjoy them fresh.

 

What is your favorite variety of apple? Comment below!

Sources

“Apples Offer Some Surprising Health Benefits” by Dianne Hyson, PhD, RD, UC Davis Medical Center, www.ucdmc.ucdavis.edu, 2016 

Wellness Foods A to Z by Sheldon Margen, MD, and the Editors of the UC Berkeley Wellness Letter ($39.95, Rebus, 2002)

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Apple Mulligatawny Soup

Apple Mulligatawny Soup
Prep Time
45 minutes
Number of Servings
4
Ingredients
  • 1 Tbsp vegetable oil
  • 1 cup chopped onion
  • 1 cup diced carrot
  • 1 cup thinly sliced celery
  • 1 Tbsp minced ginger root    
  • 2 cloves minced garlic
  • 1 Tbsp curry paste
  • [q:1/2] tsp each salt and pepper
  • 1 cup coconut milk
  • 2 cup low-sodium chicken stock
  • 2 cup cubed butternut squash
  • 4 cup diced Washington Granny Smith apples
  • 2 cup diced cooked chicken
  • [q:1/4] cup chopped fresh coriander
Directions
  1. In deep skillet, heat oil over medium-high heat. Add onion, carrot, and celery. Cook, stirring occasionally, until tender but not browned, about 10 minutes.
  2. Stir in ginger root, garlic, curry paste, salt, and pepper and cook one minute.
  3. Pour in coconut milk and chicken stock and bring to a boil.
  4. Add squash and reduce heat to simmer for 15 minutes.
  5. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
  6. Sprinkle with coriander and serve with warm bread or cooked basmati rice.
Nutrition Info
437 Calories, 28 g Protein, 44 g Carbohydrates, 8 g Fiber, 19 g Total fat (12 g sat, 3 g mono, 3 g poly), 295 mg Sodium, Vitamin A, Vitamin B3 (niacin), Vitamin B6, Manganese, Vitamin C, Pantothenic acid, Copper, Magnesium, Phosphorus, Potassium, Selenium, Vitamin B1 (thiamine), B2 (riboflavin), B12, Biotin, E, Folate, K, Calcium, Iron, Molybdenum, Zinc

Sea Buckthorn and Apple Jelly

Sea Buckthorn and Apple Jelly
Ingredients
  • 4 c sea buckthorn berries, washed thoroughly 
  • 3 apples - washed, peeled, cored, and diced finely (if you don’t want to go to the trouble, and your apples are organic, you can leave the peels on) 
  • [q:1/2] c water
  • 1 c sugar
Directions
  1. Place berries, apples and water in a saucepan and bring to a boil. Reduce heat to low, and simmer fruit for 20 minutes. Stir periodically and crush the fruit against the side of the pan with the back of the spoon. (It all mashes down pretty well on its own, and won’t require much additional help). 
  2. Strain the fruit through a jelly bag (or several layers of cheesecloth) over a large bowl. Don’t force the fruit through the bag – this will make the jelly cloudy and you don’t want that! Set it up so that the fruit can slowly strain overnight. 
  3. In the morning, sterilize your canning jars and lids. Measure out 2 cups of juice. Place the juice into a saucepan and mix in 1 cup of sugar. Bring the sugar and juice to a rolling boil and boil, stirring constantly, until you’ve reached gel point.
  4. Carefully pour the jelly into the sterilized jars, apply the lids and rings, and process in a boiling water bath for 10 minutes. If you plan to eat the jelly soon and don’t want to go to all the trouble of processing jars for storing, you can just pop the jars into the fridge once the jelly is cool. It is a very small batch.

Quinoa Fruit Pudding

Quinoa Fruit Pudding
Prep Time
Prep: 20 minutes, Cook: 25 minutes
Number of Servings
4
Ingredients
Directions
  1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
  2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
  3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
  4. Add the apples and cook for 2 to 3 minutes.
  5. Turn off the flame and mix in the dried fruit and vanilla.
  6. Cover and let sit for 15 minutes to thicken.
Nutrition Info
Per serving: 360 calories, 5g fat (13% calories from fat), 11g protein, 67g carbohydrate, 13g fiber, 0mg cholesterol, 121mg sodium

Honey Baked Apples

Honey Baked Apples
Number of Servings
4
Ingredients
  • 3 apples, pared and cored
  • 1 tsp lemon juice
  • [q:1/2] cup honey
  • [q:3/4] cup fresh or frozen cranberries*
  • [q:1/4] cup chopped walnuts
  • [q:1/4] cup bread crumbs
  • 1 Tbsp butter or margarine, melted
  • 1 tsp ground cinnamon
  • salt
  • ground ginger
  • nutmeg
Directions
  1. Halve 2 apples lengthwise; brush with lemon juice.
  2. Place cut side down in oiled baking dish. Brush with honey.
  3. Bake, covered, at 400°F for 15 minutes.
  4. Chop remaining apple; toss with remaining ingredients.
  5. Remove apples from oven; mound apple mixture on apples.
  6. Bake, uncovered, 10 minutes longer or until topping browns.
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