Do you want to know something really cool? It’s something that I’ve stumbled upon after years of experimenting in the kitchen and poring over nutrition books and cookbooks. Here it is: Any food can be turned into something wholesome, nutritious, and delicious. ANY FOOD!
It was this way of thinking that earned me the name of “The Recipe Hacker” and it’s the philosophy that I live and eat by. Take this recipe for Rose Apple Pastries as an example: They’re normally filled with simple sugars, unhealthy fats, grains, and dairy. Sure, the unhealthy version tastes delicious, but there’s no substantial benefit to eating it. I had to challenge this antiquated concept of dessert by asking the question, “Why can’t pastries be delicious, fun, flavorful, and packed with wholesome, nutritious, usable calories?”
The answer: THEY CAN! (And in my humble opinion, they SHOULD.)
This recipe for elegant Rose Apple Pastries is made with grain-free, refined sugar–free, and dairy-free ingredients. It’s everything you could ask for in a pastry . . . and more.
It’s important to ask for more from your food. Demand more! More flavor, more nutrition, more fun, more excitement.
Note: The commercial version of this recipe calls for frozen puff pastry dough that’s been shaped into squares. Due to the gluten in that frozen dough, it sticks together perfectly, and once thawed, it’s quickly and easily shaped. Our grain- and gluten-free dough, on the other hand, isn’t commercially made or perfect. So when it comes to the shaping of your pastries, it helps to have a nice dose of patience and to realize that these don’t have to come out looking perfect. Just squish the dough together as you roll each rose up, and it will work!
Rolling and shaping your dough is a wonderful time to practice some relaxing breathing techniques . . . taking deep breaths in, exhaling every last drop of air, then holding for as long as is comfortable before taking another deep breath in. Now put on some tea and enjoy those pastries in your state of deep relaxation.
2 Fuji apples
1 cup water
juice of 1 lemon
¾ cup blanched almond flour
3 tablespoons coconut flour
½ cup arrowroot starch
½ teaspoon sea salt
¼ cup hot water
2 tablespoons raw honey
1 egg
1 tablespoon extra-virgin olive oil
1 teaspoon apple cider vinegar
½ cup Fruit-only apricot preserves
Preheat the oven to 400°F. Generously grease 10 muffin cups with coconut oil and set aside.
Slice the apples into quarters lengthwise. Carve out the core, and thinly slice the quarters into half- moons. Put the slices in a medium skillet with 1 cup of the cold water and lemon juice. Bring to a low simmer, then remove from the heat and drain, reserving only the apple slices. Set aside.
In a large bowl, combine the almond flour, coconut flour, arrowroot starch, and sea salt. Mix well. In a small bowl, combine the hot water with the raw honey and whisk with a fork until the honey has dissolved. Beat in the egg, olive oil, and apple cider vinegar.
Add the wet ingredient to the dry and mix with a large spoon or your hands to form a dough ball. Lightly knead the dough in the bowl until smooth, divide into two balls, then wrap them in plastic and chill in the fridge for 10 minutes.
Individually roll the dough balls between two pieces of coconut our–dusted parchment paper into two 10 × 6-inch rectangles with 1/4-inch thickness. Slice each rectangle into five 6 × 2-inch strips.
Line 3–4 slices of apple along each strip of dough, with the peel side facing out. Roll each strip, pressing the dough together as you go. Place each rolled pastry in a muffin cups and bake for 15 minutes, until golden. Transfer to a wire rack to cool.
In small saucepan, warm the apricot preserves over low heat, adding the remaining 1 tablespoon cold water to thin it to a glaze. Dip each cooked Rose Apple Pastry into the glaze before serving.
Calories: 173
Fat: 6g
Carbohydrates: 28g
Sodium: 131mg
Fiber: 2g
Protein: 4g
Sugar: 11g