p. 105, Living the GI Diet
The name of this dish is deceiving. It is actually more of a fruit cobbler/crisp/casserole.
This recipe makes 4 servings
4 cooking apples, cored and sliced (peaches or pears would be yummy, too!)
2 teaspoons nonhydrogenated soft margarine (I used earth balance)
1/3 cup apple juice (use 100% pure, unsweetened)
1/4 teaspoon ground nutmeg
Pinch of ground allspice
Pinch of ground cloves
(I used a generous sprinkling of cinnamon)
1 3/4 cups liquid egg or egg whites (I used 5 whole eggs)
1/2 cup skim milk (I used almond milk)
1/2 cup old fashioned rolled oats
1/4 cup whole wheat flour (I used whole wheat pastry flour)
1/4 teaspoon salt
added supplies:
8x8 inch baking pan
Cut each apple into 8 slices. I used a corer/slicer that did this for me, ensuring all slices were the same size (great for even cooking!). Alternatively, use peach or pear slices.
Heat the margarine in a nonstick skillet over medium heat. Add the fruit slices, apple juice, nutmeg, allspice, and cloves. Cook until tender-crisp (about 15 minutes). Place the slices and juices in an 8-inch square baking dish and set aside.
Preheat oven to 350 degrees.
Whisk together the liquid egg, milk, oats, flour, and salt in a bowl. Pour over the apples and bake until the pancake is puffed and golden brown and the knife inserted in the center comes out clean (about 20 minutes).
For speedier cooking, use a large can of peaches or pears in water, drained, rather than fresh fruit. Then you can just mix those with the juice and spices and eliminate using the skillet to make them tender.
Before Baking
After Baking
Stars:
Filling.
Baked fruit is delicious, no matter how you dress it up.
Refrigerates well.
No comments:
Post a Comment