- 4 apples
- 1 dl of white sugar
- ½ a dl of water
- ½ a tsp of vanilla
- 4 tbsps of plant-based crème fraiche
Wash and peel the apples. Then chop them into smaller bits and add them to a pot with water, sugar, and vanilla. Simmer on low-medium heat for 20 minutes, lid on, until the apples are completely soft. Let the apples cool slightly, then transfer to a food processor and blend until smooth.
(anti-food waste hack: add the apple cores to the sauce as well, we’ll be running the sauce through a sieve anyway, so might as well use all the apples)
When the sauce is as smooth as possible, strain the sauce through a fine sieve to get rid of lumps, and core-leftovers. Now set your sauce aside to cool completely, in the fridge.
When completely cool, mix 4 tbsps of apple sauce with an equal amount of plant-based crème fraiche. The one I used was from Oatly and based on oats. Mix until you have a smooth texture, then transfer your sauce to a squeeze bottle and set it in the fridge until you have to assemble the dish.
- 50 g of plantbased butter
- 35 g white sugar
- 35 g brown sugar
- 50 g dark syrup
- 125 g wheat flour
- ½ tsp of baking powder
- ½ tsp of ground ginger
- ½ tsp of cinnamon
- ½ tsp of ground cardamon
- A pinch of salt
Add soft plant-based butter with white sugar, brown sugar, and syrup to a bowl, and mix until combined.
In a separate bowl mix flour, baking powder, and spices. Add the dry mix to the wet dough and mix until combined. The dough should not be sticky and is done once it does not stick to the bowl. I recommend using a stand mixer for this. Once the dough is done, set it in the fridge to rest for 2 hours.
When you take the dough out to start forming your cookies, set the oven to 175 degrees C (or 347 F). If you are using the dough as a pie crust make sure to cover the sides of your trays or shapes in plant-based butter to make sure the dough does not stick.
If you want to make the cookie shells, fold the raw cookie dough into a cannoli tunnel, before baking, and remove it once the cookie has baked and cooled.
Bake for 8 minutes (more or less, depending on which size of pie or cookie you make, the small cookies and tartes for these recipes for 6-8 minutes, and the larger tarte crust got 10 minutes). When the cookies come out of the oven, let them cool before removing them from the tray or tin.
Stinging nettle powder:
- Aprox 250 g stinging nettle
Forage your stinging nettle, and remember to wear gloves, this plant is not only edible but also possesses a ton of health benefits. I have never seen them in shops, so it’s out into the woods if you want to make the powder. Wash your nettle carefully, again, still wearing gloves is a good idea. Then scold the nettle in boiling water, and let them dry. Add the nettle to a dehydrator on 55 degrees C for 6 hours. This can also be done in an oven, just set the oven to the lowest temp possible, and remember to keep an eye on it.
Once the nettle has dried, grind the leaves in a spice grinder until you have a fine powder. I recommend removing the thicker stems here, as they are very tough to pulverize. This can now be used on your dish.
- 1 apple
- 1 tbsp of brown sugar
- 1 tsp of stinging nettle powder
Wash and peel the apple, and the dice into small cubes. Add about 1 tbsp of the apple cubes to an oven-safe tray and turn them over in brown sugar, use a kitchen torch to caramelize the apples whilst giving them a slight char.
Another tbsp of apple cubes can be turned over the stinging nettle powder for flavour and colour, and drizzle with lemon to avoid them getting brown.