*Food *Intuition - A Vision of this Dessert Appeared to Me
I had this vision of a dessert appear in my head. It was quite random really. Who has visions of desserts? I thought about it for a bit and decided to try and cook my vision. Cream was out, so it ended up being whipped coconut cream. Wheat was out, so the wafers were made with cassava flour. The filling was always stewed apple. I threw something together and did the taste test. IT IS AMAZING! Wow, I had made a recipe, a good one! Grain free / Gluten Free / Dairy Free / Standard Sugar Free. I’m not sure how it tastes good, considering all the things it does not have, but it does.
I then tried it on my neighbour downstairs. Tracey’s response was the same and she added “You could sell these at the markets”.
Then came the synchronicity. I was watching a free series called Interconnected about the latest research on gut health. In the last episode one of the presenters advised that people should eat a few spoonful’s of stewed apple every day, as it helps gut health. The stewing process, where the apple goes soft and shiny, apparently releases the pectin.
I was so excited. My dessert vision was a gift from the Universe! Thanks guys! They showed how to make it taste damn good. A quick Google search came up with this Healthline article on apple pectin.
What should I call my creation….ah, got it! With reference to where it came from, please be introduced to:
Devine Apple Delight
Makes 4 desserts
Note - put can of coconut cream in fridge 5 hours before you need to whip it!
Ingredients - Wafers
1/2 cup cassava flour
2 teaspoons olive oil
2 tablespoons coconut oil
2 tablespoons coconut sugar
3 tablespoons water
Method - Wafers
Turn oven on to 170 degrees c.
Mix all wafer ingredients together well, into a dough ball.
Break the dough ball into 8 equal balls.
Place 4 balls onto a sheet of grease proof paper and squash slightly.
Place another sheet of grease proof paper on top.
Roll out thin (about 2mm thick) into four discs.
Remove top sheet of grease proof paper carefully (so as not to tear discs).
Place dough discs, still on the sheet of grease proof paper, on a baking tray and repeat with last four balls. You will end up with two trays, with four discs on each, on their sheet of grease proof paper.
Cook for 12 minutes then cool on a wire rack.
Ingredients - Stewed Apple
4 medium to large apples (more if they are tiny)
4 tablespoons coconut sugar
Cinnamon, to your taste
About 5cm of water in a saucepan
Method - Stewed Apple
Pour about 5cm of water into a saucepan and put on the stove on hot.
Peal and core apples and cut into chunks about 1.5cm cubed.
Throw into pot and, when it comes to the boil, turn down to about half temperature.
Cook the apple till it goes shiny (when the pectin comes out).
Drain off excess water and stir in coconut sugar and cinnamon.
You can serve hot or cold.
Ingredients - Coconut Cream Topping
1 can of coconut cream
stevia to your sweetness requirements
Method - Coconut Cream Topping
Carefully remove the can of coconut cream that you had left in your fridge for at least 5 hours - don’t shake - keep upright.
Open can and scoop out solidified coconut cream into whisking beaker - leave most of the liquid, which will be at the bottom of the can, in reserve. (Mostly, it is the consistency of double fat cream already. Sometimes I have found some coconut cream’s to be as hard as a rock, this works as well, but you need to add a bit more of the liquid when whipping).
Start whipping using a stick blender and add some of the reserved can liquid as you go. Don’t put too much liquid in or it will just be pouring cream. Whip till you create soft peaks.
Method - Assembly
Assemble as per photo above. Stacking wafer / apple / wafer / cream.
I have also made this dessert by combining other fruit with the cream and serving it as a wafer fruit cream sandwich.
Enjoy!!!