The taste of apple pie in a cup, soft, crisp, sweet, acidic, and aromatic.
As with the classic apple pie I like to use at least two types of apple, one sweet and the other acid, and play with the consistency and aromas.

Ingredients for 4 couple

Creamy part

  • 400 g of apples without torsol
  • 120 g of dates (6 dates already drizzled)
  • 120 g shirataki
  • 1 lemon juice
  • 50 ml of oil or coconut butter

Crisp crown

  • dried figs
  • raisins (I used green raisins and Corinth raisins)
  • coconut flakes not sugared
  • sunflower seeds
  • pumpkin seeds
  • 1 lemon peel

How to prepare shirataki.
My shirataki are rehydrated. If you buy the dry ones here I explain how to rehydrate them.
Do not be scared of the smell of fish you hear when you open the package, it will disappear by rinsing the shirataki and will absolutely not affect the taste of the cake.
Drain the shirataki from the liquid of control.
Rinse them very well in running water.
In a pot, bring enough water to dip the shirataki.
When the bubble water turns off the fire, pour the shirataki already rinsed in boiling water and leave for 1 minute.
Put the shirataki in a colander and cool them under running water, drain very well.

How to prepare the sweet side of the sweet

If the dates are particularly dry, rinse them in warm water for 30 minutes.
Wash the apples well, cut a third of it into small pieces, put them in the cream to have the crispness not only above but also inside.
The rest of the apples cut it into pieces and blend it with all the other ingredients.
Add the small pieces of apple to the shaved part.
Pour the cream into the cups and before adding it add the crunchy cover.

How to prepare crispy cover
I did not give you the weight of the cover ingredients, the dose of the cover depends on the size of your cups and personal taste. (I for the cup you see in the photo I used 1 dried fig, 1 teaspoon of lemon zest, 1/2 teaspoon of Corinth raisins, 1/2 teaspoon of green raisins, 1/2 teaspoon of sunflower seeds, 1/2 teaspoon of pumpkin seeds, 1/4 teaspoon of coconut in non-sugary flakes. Bargain with the doses you prefer and if you want to replace the ingredients that you like with them).
Cut small pieces the figs.
Peel the lemon with the pelapatate which allows you to have a thicker layer of thicker and then chop it to a knife (I like it very much, too, feel its texture over the aroma and the freshness).
The rest of the ingredients can decide whether to shred them with knife or leave them whole to accentuate the crunchiness.

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