Apple fondant and maple nut crunch

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Apple fondant and maple nut crunch

I wanted to share with you today a fall dessert recipe that is a change from apple pie. A recipe to use your stock of apples if you too have stocked up on one of the favorite fruits of our magnificent Quebec this season! For my part, this year my picking took place at the Orchard LA apple d'Art, in Frelighsburg (84, chemin de Richford Frelighsburg). We discovered this organic and very old orchard during a walk and the look and the tasting were worth it! But let's get to the recipe. This delicious and slightly sweet cake plays on textures: a very fruity and melting dough at the bottom, and crispy pieces of nuts coated with buckwheat flour and maple syrup on the top. Don't be in a hurry, this cake is best just lukewarm or cooled, at room temperature! :-)

Here is the recipe that will make you rediscover the apple!

 

Apple fondant and maple nut crunch

Serves 6 people 

Ingredients



2 large apples, cored and grated
1/3 cup + 2 tbsp. brown rice flour
3 tbsp pure maple syrup
2 flax eggs *
1/3 cup nut milk 
1 tablespoon of 100% natural hazelnut butter
1/2 tsp. XNUMX/XNUMX teaspoon ground cinnamon

for the crumble
1 1/4 cup halves walnuts 
2 tbsp. buckwheat flour
3 tbsp. pure maple syrup



Preparation

  1. Preheat the oven to 350 ° F. Prepare the crumble: with a mortar and pestle, crush the walnut halves into large pieces. Add the buckwheat flour and maple syrup and mix well. Put aside.
  2. Whisk the 'eggs' with the syrup in a large bowl. Add the hazelnut butter, cinnamon and rice flour. Add the nut milk and grated apples.
  3. Pour the mixture into a 9-inch cake pan and flatten the surface. Sprinkle over the crumble and cook for 30 minutes. Enjoy hot or cold.

1 tbsp. tablespoons of ground flax seeds in 2 tbsp. tablespoon of water that is left to soak for a few minutes replaces an egg

 

Bon appétit!

 

Caroline 
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