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 candied ginger, finely diced
- 1⁄4 tsp cinnamon
- 2½ cups (600 mL) all-purpose flour
- 2 tsp baking powder
- 1⁄2 tsp 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
- 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.
To order that issue or to subscribe, click here.
© Copyright AGW Publishing Inc.