Let’s say it’s Thanksgiving, and you have just been identified with gluten and casein intolerance. Abruptly you are confronted with a lifetime of no wheat and no dairy. At any time. You and your loving boyfriend are cruising the grocery aisles, planning your vacation feast: ham (browse label, examine additives…alright), roasting potatoes, baby carrots, eco-friendly beans. All is properly, until eventually your loving boyfriend wanders into the bakery and starts fingering cakes. He pauses at an angel food items, ponders a chocolate torte, and last but not least, just after a lot deliberation, settles on a deep dish honey crunch apple pie. “Let us get ice product!” he exclaims.
In your brain he is writhing on the flooring in a pool of melted French Vanilla, clutching his groin. In reality, you grit your tooth and adhere to him by means of the dairy aisle (pretending not to recognize the Chunky Monkey you will Under no circumstances Style Once more), hit the checkout, travel household, open up the ice product, spit in it, place it and the damned pie away and eventually collapse in a fit of despair. Then you make this amazing apple crumble, which is only for you because you have grow to be another person with Particular Dietary Demands, and men and women with Exclusive Dietary Demands can contact no share-sies.
Suit of Despair Apple Crumble
quantities are approximate – just go by experience
2 apples, peeled halved and sliced
2 tsp sugar (or sweetener of alternative)
Cinnamon (as significantly as you want)
1 tsp ghee (or so)
Crumbly little bit:
2 tsp ghee (approx)
¼ cup brown sugar (or sweetener of preference)
¼ cup almond flour (floor almonds)
¼ cup or so crumbled pecans or other nuts
1. Grease a pan with ghee. Chuck apple slices in pan, sprinkle with sugar/sweetener and cinnamon. Dot with 2 tsp ghee.
2. Blend the other 2 tsp of ghee into brown sugar/sweetener. Blend with almond flour and nuts. Plop atop apples. Bake covered at 350 for 15 minutes, then uncover and bake right until crumbly little bit has browned and apples are tender, about 30 minutes or so depending on your oven, the weather, whether the moon is in Mars, and many others.
3. Provide heat or cold. Major with whipped coconut product. And allow all people else try to eat their crummy keep-purchased pie. Wheat-consuming losers.
Whipped Coconut Cream
1 can coconut milk
Vanilla extract or vanilla bean
Ok children, I am going to give it to you straight – this one’s a labour of really like. It can be pissy and touchy and annoying as hell, but sooooooooo really worth it.
Initial, you gotta let a can of coconut milk sit for a working day or so, so that the drinking water separates. From time to time you can get a can in which this has took place. Regretably, it’s going to under no circumstances be when you want to make whipped coconut product. I have uncovered that getting a brand to which water has been extra makes this easier.
After a day or so, adhere it in the freezer for another day. See, this is irritating and requires progress prep.
Take away from freezer and open each ends of the can. Ta da! The h2o little bit has frozen separately from the creamy bit. Use just one lid to force the full detail out in a big block, then hack off the watery little bit. If you have a can opener that cuts about the outside the house of the can rim, and consequently simply cannot use the lid to thrust reported block, do what I did and chip away at the watery little bit with a big knife. Profuse swearing will make the process look speedier.
Adhere the frozen creamy little bit in a foodstuff processor and whiz. Increase a capful or so of vanilla extract, or snip and squeeze the innards of a vanilla bean. Bung in some sugar/sweetener. Style and regulate according to how sweet and vanilla-y you want it. (Note – extract is fine, but bean innards will give you beautiful brown specks all through Plus the smug satisfaction that can only arrive from working with an honest-to-god vanilla bean). Stuff whip into a freezer bag or other storage equipment and allow it sit in the fridge for another working day or so.
It is not going to be as whippy as, say, Amazing Whip -but it will be Much better.
What is ghee?
Sigh. Ghee, you dairy freaks, is clarified butter. Mainly you take butter (natural, unsalted) and heat it in a pan till the milk solids independent (30-60min), pressure it, and you might be left with butterfat that tastes form of caramelly and great. You can obtain ghee quite a few locations, particularly at Indian markets, but I like to make my have mainly because I a) am a management freak and b) never typically go out. Use it where ever you would use butter.