with Chef Jyoti Friedland
Recipe from The Talleygram, August 8,
Apple Pie Coffee Cake
Jyoti's Tasty Tip:
click image to enlarge
You can find apples all-year long in our produce department. So you
don't have to wait for the fall to make apple pie. But apple pie can be
a little complicated with the crust, etc. Here's a little shortcut.
There's no need to make a pie crust and you can still get the special
taste of apple pie without all the trouble. Why ? Because of the spices.
It makes a a big difference.
Remember, it's all about the taste!
Makes 6 servings
1 1/2 cups organic whole wheat pastry flour
1 teaspoon baking soda
1 cup organic evaporated cane juice
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1 cup organic walnuts, toasted and chopped
1 cup vanilla almond milk
1/2 cup organic canola oil
1 1/2 tablespoons organic apple cider vinegar
2 cups organic Pink Lady apples, firm and tart, unpeeled,
1 tablespoon turbinado sugar, for sprinkling on top
Preheat the oven to 350. Grease a 10"
x 3" cake pan.
In a medium bowl, combine flour,
baking soda, evaporated cane juice, sea salt, spices, and walnuts.
In another bowl, whisk almond milk,
oil, and vinegar. Then add flour mixture slowly.
Fold in the apples and mix until the
apples are evenly coated and the batter becomes moist and smooth.
Spoon the batter into the prepared
pan. Sprinkle the top with turbinado. Bake until the cake is firm
when gently pressed or when the toothpick inserted into the center
comes out clean, about 35 minutes.
Remove from the oven and cool at least
an hour. Release from the pan and cut in wedges.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery