If you have used any of my recipes, you know that they are not always as descriptive as perhaps they should be. I sure learned this lesson in editing my cookbook. Personally, I think that's what makes them extra super amazingly special. Maybe it's that I am a Montessori kid and was a given a little freedom in how my edutainment learning was gonna go. All I know is that I have one rule in my kitchen when it comes to cooking. Read the recipe, understand the recipe, then own the recipe.
You MUST do this once you get some level of comfort in the kitchen. That is where the fun and games are going to come in, that's where your creativity will be ignited and where you won't be able to do anything but make love in the kitchen.
With that being said- sometimes oopsies happen. That's how we created this fine number. This was supposed to be an apple tart. Like one big one. But the dates seemed too dry to our resident chef and kitchen manager Kristin so she soaked them. When it came time to pulse them with the walnuts to form the crust- it kinda turned into a mushy mess. We knew a full tart would no longer be possible so we created a plan B.
With permission of Tara and Sam- the owners of that recipe for the class- we decided to make them into single serve treats instead. And I think the pictures speak for themselves, correctomundo?
This dessert is not just gluten-free but completely grain free. So now we have a grain,dairy and sugar free awesome town creation. Can you dig it? If so- dig in! This one is super easy.
Yield: 28 tarts
- 21⁄2 cups walnuts
- 11⁄2 cups dates, soaked
- 3 apples
- 1⁄4 tsp cinnamon
- ⅛ tsp allspice
- ⅛ tsp ground clove
- 2 Tbs maple syrup
- 1⁄2 cup water
- 1⁄4 cup cranberries (can also use raisins or currants)
- Preheat oven to 350
- Combine walnuts and dates in food processor. Make sure you remove pits if dates have them.
- Process well. You want a slightly coarse texture that is ground enough to hold together when pressed.
- Press about 1½ Tbs of mixture in paper lined muffin tin.
- Place in oven and bake for 20 minutes or until slightly browned and aromatic.
- Remove and allow to cool when ready.
- Core apple and slice apples crosswise in 1⁄4 inch thick slices a
- Place apples in a large skillet with cinnamon, allspice, ground clove, maple syrup, and cranberries.
- Reduce remaining liquid to about half the volume and cool separately. This will become a light syrup.
- Place 5-6 apple slices into each muffin cup. Drizzle syrup over apples.
- Allow to cool fully. Before serving peel off muffin liner.
And so I am off to do two things. 1. Get my post ready all about the fun I had last week at Loblaws and 2. Decide what I want to create this year with my fresh from the wilds Wild Leek Harvest. Any ideas?