We all know how things grow if we don't express them. We all know that desires and cravings grow if we don't satiated them. Or as Carloyn Myss says 'everything is the dance between the light and the shadow'. When do we fast? When do we feast? And what's in between? I would like to offer you a recipe to assist you in, at least, handling your sweet tooth cravings more healthy and elegantly with an Apple Crumble and Vanilla Custard recipe. A classic that I finally managed to make delicious in my particular Gala way, sugar-free and optionally gluten-free oh and moreish. Go on make yourself this healthy and sweet treat and relax in this mind boggling universe at least for a moment...
But before you get cracking at the recipe below I would like to take a moment to let you know of two upcoming workshops that I am giving near Freiburg, Germany. I know most of you are in Oz, but you never know!
On Saturday 23 September, the Radiation Therapy Center in Freiburg is putting on a one day event called 'Health Race', bringing together multiple aspects of health and cancer, from raising awareness to prevention and treatment.
I have the honour to be giving a half an hour vegan cooking demo where we will make fresh almond milk and bliss balls. Right after my time slot will be a 'Dance Emotion' class, come along!
1 Day Workshop
On Sunday the 24th are German elections and I will also be offering a one day workshop with myself Gala's Organic Kitchen and the talented medium Klaus Mori with his many years of mediumistic experience, this time: Awaken Your Mediumship & Vegan Wildherb Cooking! Mori will lead the body and breath work and we have a little help from a Black Forest witch Sophia Sunshine, who creates and sells her own wild foraged cosmetic range called Eat Me Cosmetics or Iss Mich Kosmetik. She will share with me her wisdom of wild herbs that I will incorporate into our vegan menu designed to assist in opening our sensual self to explore the supernatural. We will prepare and enjoy a meal together and a healthy and delicious dessert is always part of the process! Contact me for more information: firstname.lastname@example.org
Now to the recipe that shall satisfy the heart of you, all guilt-free and light enough to have you feeling delicious. Go on let those feelings out and either tell someone to f off, or give them a hug, or by all means something in between, the choice of what is required and needed in the moment lies in your court. Enjoy the crumble.
Apple Crumble à la Maria Carin
You’re on a sugar-free diet and desperate for dessert? This recipe is here for your rescue.
Or perhaps you want to take a Sunday morning to make yourself and your loved ones a wholesome breakfast that will infuse your home with that warming, loveable smell of cinnamon and apples. The key here is to take enough time to bake the crumble until it reaches that beautifully baked to crunchy caramel perfection. I adore how one can eat something sweet that’s really satisfying, but doesn’t contain butter, sugar, eggs or wheat.
Some alternative yogurt or custard will absolutely lift up your crumble experience to another level.
Sugar-free heaven is waiting for you!
Serves 4-6, or does it?
Juicy apple ingredients
1 kg apples
1/2 cup oat milk
1 tsp cinnamon
Juice of 1 lemon
2 tbsp sultanas
1 handful dates, chopped
Dry crumble ingredients
1 & 1/2 cups rolled oats
1/2 cup spelt flour, or 1/4 cup buckwheat and 1/4 cup rice flour
1/3 cup shredded coconut
2 tbsp sunflower seeds
1/4 cup walnuts
Zest of 1 lemon
1 tsp poppy seeds
1 tsp cinnamon
Pinch ground cloves
Wet crumble ingredients
1/4 cup coconut oil
2 tbsp brown rice syrup, or if you dare coconut sugar
A dash of water
Preheat oven to 170 C.
Wash and cut the apples into bite sized pieces. Mix with the rest of the juicy apple ingredients and place in a glass baking dish, or whatever you’ve got. When baking crumbles a whole range of baking trays or dishes will suffice. I like to use my 20 x 30cm glass lasagna dish.
Now mix the dry crumble ingredients well followed by the wet ones and mix well, crumble it over the apples and push down with your finger tips, so that you don’t flatten the crumble, but your pushing it down leaving some crumbly mountains.
Bake for about an hour or until the apples are really soft, the milk has been mostly absorbed and turned into ooey gooey caramel like sauce and the oats are a perfect nicely toasted crunch.
Serve with Coconut Yogurt or Vanilla Custard.
By all means add some pears or quinces, blueberries, or raspberries with the apples.
Add dried apricots or goji berries instead of sultans and dates.
You can stew the apples before hand, reducing baking time greatly.
Instead of walnuts use hazelnuts, almonds, or pepitas.
For an oat-free crumble topping:
1 cup walnuts or pecans chopped
1 tsp cinnamon
2 tbsp rice bran, or sunflower oil
2 tbsp almond meal
2 tbsp buckwheat flour
Optional: desiccated or shredded coconut, quinoa or rice flakes.
Sometime during my intense cooking life when I was giving quite a few cooking classes I decided I needed to show people how to make great vegan custard, because cashew cream is nice, but sometimes you want to go nut-free. Thing was I didn’t have a recipe so I had to measure and test numerous versions and I found this one to be rather nice, easy and lovely. Dyed with turmeric giving it not only a real custard colour, but a secret medicinal touch too.
Absolutely fabulous with Apple Crumble or Apple Blueberry Walnut Crumble Cake.
Serves 3 Maria Carin’s but perhaps 5 restrained eaters
3 cups soy or almond milk, or a combination of the two
3 tbsp corn flour
3 tbsp cold water
2 tsp vanilla extract, or real vanilla seeds
1/4 cup maple or rice syrup, or 2 tbsp coconut sugar
1 tiny little hue of turmeric for a touch of yellowish colour
Heat the milk gently.
Dissolve the flour in the cold water.
Add vanilla, turmeric and sweetener.
Pour the flour milk slurry into the pot whisking vigorously, simmer until thick, about 3 minutes.
Enjoy straight away, but don’t burn your delicate tongue.
Don’t let the custard stand on the heat for too long as the thickener might become runny again!
You can of course make this custard with coconut milk.
Of course you can add 1 tbsp cacao to this recipes and go all chocolatey, but that’s a whole other story.