Happy Urban Dirt

Make an irresistible upside-down apple pie with this uncomplicated recipe. No dough skills needed! Upside-down apple pie is a delightful twist on the classic dessert, and this recipe is a “secretly” robust apple pie for a guilt-free sweet snack.

You can also prepare this recipe with fresh June strawberries or summer peaches, cherries or blueberries. Ripe pears in the fall are also a great choice. For a more complicated flavor, try a combination of piquant and sweet apples. If you prefer time-honored style apple piestart by placing half of the crumble on the bottom of the pan, then add the apples and liquid, and cover the apples with the remaining crumble.

Below is an excerpt Plant-based eating plan and Hearty Bones cookbook By Laura KellyHelen Kelly and Jummee Park. It has been adapted for utilize on the Internet.

Good Sweets

OK, raise your hand if you want something sweet? My experiences with most of my clients who suffered from some type of sugar addiction inspired me to create this chapter where I share recipes for sweet moments without guilt, which can be a remedy for everyday stress without causing harmful side effects.

Making desserts can be a great opportunity to experiment with different types of sweeteners, flours, and even flourless options. My favorite dessert ingredients include coconut sugar, dates, maple syrup, blueberry powder, acai powder and goji berries, and the flour includes kamut, einkorn, millet, sorghum, quinoa and amaranth. Sprouted spelled flour (which contains gluten) has an amazing flavor.

Try fermented wheat flour, which you may find at your local market. Look for organic, unprocessed, stone-ground flours in health food stores or online. Oat flours are an excellent gluten-free substitute for wheat flour, and oatmeal is prosperous in good protein. Almond flour is nutty, gentle and has a silky texture (but avoid it if you are allergic to nuts). Think of these up-to-date ingredients as an opportunity to expand your taste horizons!

Baking can be very different from cooking because it can vary greatly depending on climate, altitude and oven. These differences can affect the shape and consistency of cookies and other baked goods. For me, baking is like taking care of children – you have to keep an eye on your children! I always advise checking baked goods in the oven, starting from the middle. You can then adjust the remaining time depending on how rapid the baking process is. Bonus? You can smell the smell of cake, cupcakes or cookies up close, and it’s a priceless pleasure.

I am elated to share recipes that utilize natural sugars and are mainly dairy-free, vegan and vegetarian, while nourishing the body and soul.

Upside down apple pie

For 8 servings

Baking a cake from scratch has a reputation for requiring a lot of time and effort, but with this recipe you’ll discover how uncomplicated and fun it can be. Let’s enjoy this simpler approach and the sweet, tangy taste of caramelized apples. Apples are prosperous in nutrients and fiber, as well as antioxidants, which can promote heart health and reduce inflammation.

Marinating the apples stimulates them to release liquid, which you can save and add to the crumble (cake). This trick will prevent the dough from getting soggy while baking.

Spelled and oat sprouts are alternative grains commonly used in baked goods. Sprouted spelled flour has a polished consistency, making it an excellent substitute for wheat flour. I like to utilize cashew milk in this recipe, but you can experiment with other types of plant milk for a slightly different flavor.

For pickled apples

• 3 cups (360 g) 1/4-inch (6 mm) bulky Granny Smith apple slices or any savory apple variety
• 7 tablespoons (65 g) arrowroot
• 1/4 cup (50 g) coconut sugar
• 1/2 teaspoon of vanilla paste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• A pinch of sea salt
• 3 tablespoons of fresh lemon juice

For Kruszonka

• 21/4 cups (160 g) sprouted spelled flour
• 1/2 cup (50 g) almond flour
• 1/2 cup (50 g) oatmeal or instant oatmeal
• 1/2 cup (120 ml) cashew milk or other plant milk
• 1/2 cup (120 ml) coconut oil or extra virgin olive oil
• 6 tablespoons (90 ml) maple syrup, honey or agave syrup
• 1/4 cup (30 g) walnuts or pecans
• 1/4 teaspoon of salt 5 tablespoons (50 g) of soaked goji berries, raisins or currants

For serving

Ice cream or coconut whipped cream and ground cinnamon (optional)

1. Preheat the oven to 180°C. Line a 20 cm square baking tin, a cake tin or a tart tin with a removable bottom with parchment paper and set aside.

2. Prepare the pickled apples: Place the apple slices in a gigantic bowl and gently mix them with the arrowroot, coconut sugar, vanilla paste, cinnamon, nutmeg and salt. Make sure all apples are evenly coated. Then add lemon juice (which will prevent oxidation) and leave the apples for 10-15 minutes.

3. Prepare the crumble: in a food processor, combine spelled flour, almond flour, oatmeal, cashew milk, coconut oil, maple syrup and walnuts. Turn the processor on and off several times until the consistency resembles bulky crumbly dough. Be careful not to overprocess. Add salt and pulse one or two more times. Put the crumble into a bowl and add the goji berries. Stir a few times and set the crumble aside.

4. Place the apple slices one by one on a baking tray lined with parchment paper. Remember that this arrangement will become the decorative top of the cake. Pour the crumble over the apples and pour the remaining apple liquid on top. This will make the crumble saturated and tender. Cover the top with parchment paper to retain moisture. Bake for 50 to 60 minutes. Then remove from the oven, remove the baking paper and leave to nippy for 20 minutes.

5. Place a gigantic flat plate on top of the baking dish, turn it upside down and shake it gently. Remove the pan and parchment paper. Slice the cake and serve on individual plates, along with ice cream or coconut whipped cream and cinnamon sprinkles, if desired.

Tips

You can also prepare this recipe with fresh June strawberries or summer peaches, cherries or blueberries. Ripe pears in the fall are also a great choice. For a more complicated flavor, try a combination of piquant and sweet apples.

If you prefer time-honored style apple piestart by placing half of the crumble on the bottom of the pan, then add the apples and liquid, and cover the apples with the remaining crumble.

Experiment when arranging the apples in the pan. For example, you could try making a spiral, starting at the outer edge and working your way to the center.

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