I don’t believe in feeling guilty about eating dessert. A slice of cake or scoop of ice cream or stack of cookies should bring a smile to your face not a grimace or bad feelings.
However I understand that the guilt felt by many about overeating sweets is not aimed at the sheer pleasure of the act, but the ingredients contained within the treat – or the physiological result of the activity.
Sugar highs and crashes, tummy troubles and far too many bad calories are forever associated with something that should bring simple enjoyment.
Enter ‘Guilt-Free Desserts‘, the newest e-cookbook from Martyna of Wholesome Cook
A collection of vegan, dairy-free, egg-free, gluten-free, processed sugar-free and mostly nut-free and soy-free recipes, these divine desserts are so mouthwatering the only thing you may miss is the guilt.
A big supporter of the connection of diet to health, for years Martyna has been developing allergy-free recipes for family gatherings that saw almost every intolerance in attendance. Combined with requests and questions received on her blog she decided to share a collection of desserts with a wider audience. Everyone deserves dessert.
Now I’ve known Martyna for a while – in person, not just on the internets if you’d believe it – and have been reading her blog for even longer, so when she mentioned at the end of last year that she’d like me to contribute a recipe to a new dessert cookbook she was creating I jumped at the chance.
It was just before the holidays and I had pie on the brain… Before I knew it a Spiced Quinoa Apple Crumble had emerged from my oven as part of the dessert spread for our Christmas Day family feast. I knew the minute I took a bite that this would be my guilt-free contribution.
- 1½ cups quinoa flour
- ¼ cup coconut sugar
- ½ tsp baking powder
- ¼ tsp salt
- ¾ tsp ginger
- ¾ tsp cinnamon
- 1/3 cup coconut oil
- ¼ cup cold water
- 1 Tbsp coconut sugar, optional
- 1.25 kg apples (about 6 large; 2.75 lbs), peeled and sliced thinly
- 2 Tbsp lemon juice
- ¼ cup finely chopped dates
- ½ cup boiling water
- 1 Tbsp tapioca flour
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp sea salt
- 2 Tbsp cool water
- ½ tsp vanilla extract or paste
Preheat oven to 180ºC (350ºF). Grease a round 20cm (8in) removable base tin with coconut oil. Line base with baking paper.
To make the crumble, mix dry ingredients (flour through cinnamon) in a medium bowl. Add coconut oil and mix with a fork until crumbly. Add the water, a little at a time, tossing the mixture with a fork to distribute. The ‘crumbs’ should hold together when pressed but not form a wet dough.
Set aside 1/2 cup of crumbs for the topping. Press remaining mixture evenly across base and about 3cm (1½in) up the sides of the prepared tin.
Chill crust in the fridge for 10 minutes - this is a good time to start on the filling. After 10 minutes, place the crust in the preheated oven and bake for 12 minutes, or until just golden around the edges. Remove from oven and set aside to fill.
To make the filling, first pour boiling water over dates, steep for 5 minutes for dates to soften then blend until smooth. Meanwhile, place sliced apples and lemon juice in a pan over medium heat and cook for 5 minutes, stirring once or twice to prevent apples from burning.
Add date mixture to the apples and cover pan. Simmer on medium-low heat for 10 minutes, stirring occasionally so that the apples cook evenly. Turn off the heat.
In a small jug combine the tapioca flour, spices, salt, water and vanilla and mix well. Pour into the pan with the apples, stir and remove from heat.
Transfer apple mixture into warm pie crust and spread evenly around the base. Top with reserved crumble mixture and sprinkle with extra sugar - if using. Return pan to oven and bake for 20 minutes or until the topping is golden.
Cool completely in the tin, remove sides and slice to serve.
‘Guilt-Free Desserts‘ is a fabulous book for pretty much anyone. All the recipes are vegan and therefore dairy-free and egg-free. They are also gluten-free, wheat-free and processed sugar-free. Most are nut-free and soy-free.
Not only does the book include 36 enticing recipes and gorgeous photos for each and every one of them, but the 100+ pages also provide information about egg & dairy substitutes, sugar & sugar substitutes, gluten & wheat-free flours, thickeners, and all sorts of tips and cook’s notes.
The guest section includes recipes from seven of Martyna’s favourite wholefood bloggers – including me – and is a great opportunity to discover new sites to explore.
So what are you waiting for? Go grab a copy now! Then invite me over for dessert, I’ll bring the pie.