Crisp air, cozy knitted jumpers, and... apples! 🍏 As we dive into the beauty of Autumn, let's not forget about this seasonal superstar.
The humble apple – nature's exquisite creation, brimming with flavour and promise. But what occurs when our digestive systems decide to stage their own little rebellion? Fear not, for in the realm of apples, there are no sour notes, only sweet remedies!
For individuals grappling with fructose malabsorption, apples might seem like the mischievous troublemakers of the fruit basket, tantalizing our taste buds while wreaking havoc on our stomachs. Yet, fret not, for within every apple lies a silver lining! Embrace the tang of a Granny Smith or the crisp sweetness of a Fuji – these low-fructose gems are here to rescue us and maintain digestive harmony.
And what about those pesky polyols, the sneaky sugar alcohols capable of transforming a delightful snack into a gastrointestinal odyssey? Well, consider this your invitation to a polyol extravaganza like no other! Opt for varieties such as Golden Delicious or Red Delicious, and witness as your digestive discomfort dissipates like sugar in a warm apple pie.
For those sensitive to specific carbohydrates like FODMAPs, certain apple varieties may prove gentler on the digestive system. Select low-FODMAP options like Fuji or Pink Lady apples to alleviate any discomfort.
If apple skins trigger sensitivity, consider peeling them before consumption. While many nutrients reside in the flesh, removing the skin can render apples easier to digest.
As we embark on this journey through the orchards of wellness, armed with knowledge and a newfound appreciation for the complexities of our digestive systems, let us remember the humble the apple. It is not merely a fruit but a symbol of resilience, adaptability, and nourishment.
Lets immerse ourselves in the heart of Autumn, and embark on a culinary journey beyond the ordinary with a recipe that unveils pure magic: introducing a gluten and dairy free version of an Invisible Apple Cake that promises to captivate your senses in ways you never thought possible.
Creating an invisible apple cake is a magical culinary adventure that delights the senses in unexpected ways. In this ethereal dessert, thinly sliced apples are nestled within a light and airy cake batter, rendering them nearly translucent upon baking.
The key to its enchanting invisibility lies in the delicate balance of ingredients—eggs, flour, sugar, and a hint of vanilla—creating a canvas where the apples seemingly vanish, leaving only their essence behind. As the cake bakes, the kitchen fills with the irresistible aroma of warm apples and vanilla, enticing all who pass by. Once cooled, each slice reveals layers of tender cake with hidden pockets of sweet apple goodness, a delightful surprise for those fortunate enough to taste this whimsical creation.
Truly, the invisible apple cake is not just a dessert; it's a journey into the realm of culinary enchantment.
Invisible Apple Cake (Low FODMAP, Dairy Free & Gluten Free)
Ingredients:
3 eggs
2/3 cup of milk or lactose free milk or almond milk or dairy free milk of choice.
3tbs butter or dairy free alternative
1tsp of vanilla extract
½ cup of gluten free flour, or almond flour
½ cup sweetener of choice. Powdered sugar or maple syrup, or rice bran syrup (or replace with a FODMAPS friendly sweetener of choice)
1 tsp. of baking powder
¼ tsp. of salt
4 apples
Shaved or slivered Almonds
Instructions:
1. Preheat your oven to 175 D or 350 F
2. With parchment paper, line a loaf pan.
3. Using a large bowl, whisk together the eggs, milk (or milk alternative), butter and vanilla essence.
4. Add the gluten free flour, sugar or sugar alternative and salt and mix until you have a thinnish smooth batter.
5. Core and peel your apples and slice them using a mandolin so they are very thin.
6. Place the apples into the large bowl with the cake batter and gently fold to coat the apple slices.
7. Place the coated apples into the lines loaf pan moving them about gently to even out the ‘layers’ and pour the remaining batter over the apples and sprinkle with slivered or flakes almonds
8. Pop it into the heated oven and bake for around 50 minutes. Make sure you check it often so the almonds do not burn.
Tip: when baking with almond flour, the flour tends to go brown easily giving it a ‘burnt’ appearance. Once the cake starts to look brown, I like to cover it with foil and continue cooking.
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