Free of: All top allergens, except wheat and dairy (alternatives suggested for dairy).
(See gluten-free alternative below).
- 4 tart medium-sized apples
- 1⁄2 cup (125 mL) pitted dates, chopped
- 2 tbsp (30 mL) candied ginger, finely diced
- 1⁄4 tsp (1.25 mL) cinnamon
- 2½ cups (600 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1⁄2 tsp (2.5 mL) salt
- 2/3 cup (160 mL) cold shortening [dairy-free alternative; e.g. Earth Balance]
- 1⁄2 cup (125 mL) milk [can use soy or rice milk], plus 2 tbsp (30 mL)
- Preheat oven to 375°F.
- Peel and core apples. In a small bowl, combine dates, ginger and cinnamon. Fill the apple cavities with mixture.
- In a large bowl, mix flour, baking powder and salt. Cut in shortening until mixture resembles pea-sized crumbs. Add the 1⁄2 cup of milk all at once and stir just until moistened.
- Form into a ball. Place on a lightly floured surface and roll into an 18-by-12-inch rectangle. Cut into four equal pieces. Place one apple per piece, drawing up the sides and pinching at the top in an artistic fashion.
- Brush pastry bundles with remaining milk. Place on a parchment-lined baking sheet in middle rack of oven for 45 minutes or until apples are tender.
*For Gluten-Free: Simply skip the pastry. These baked apples are just as good without it. Peeling is optional.
Recipe by Simon Clarke
First published in Allergic Living magazine.
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