This is why BAKED APPLES are my favorite fall dessert
Baked Apples
Today I'm going to show you how to make baked apples.
These baked apples are super easy to make and can be served as dessert or breakfast.
It is a healthier version made with oats, maple syrup and applesauce.
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This is why you'll love these easy baked apples:
Anyone can make these baked apples.
They're made without any fat or refined sugar.
They're full of delicious apple flavor.
These can be made with many different type of fillings.
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BAKED APPLES RECIPE
(makes 4 servings)
Ingredients:
4 large apples
1/2 cup rolled oats (50g)
1 tsp cinnamon powder
2 tbsp maple syrup
1/4 cup unsweetened applesauce (65g)
1/4 cup chopped walnuts (30g)
NUTRITIONAL INFO (per apple):
237 calories, fat 5.7g, carb 47.4g, protein 3.9g
Preparation:
Core the apples using a knife and scoop out the seeds making enough room for the filling.
In a bowl combine rolled oats, cinnamon, maple syrup, applesauce and walnuts, and let it sit for 5 minutes for oats to soak up the liquid.
Stuff the apples with the filling, and place the apples into a baking pan.
Pour the hot water at the bottom of the pan and place in the oven at 350F (180C) for 40-45 minutes, or even more if you prefer really soft apples.
Let it cool a bit and serve with some Greek yogurt or whipped cream on top.
Enjoy!
VEGAN APPLE CINNAMON SCONES (NO OIL, LOW FAT) | Vegan Richa Recipes
Vegan Apple Cinnamon Scones! NoAdded refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones.
FULL RECIPE:
These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity!!
I usually use full fat coconut milk for scones when making the without oil/butter and that works out really well. It is not low fat however, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture.
In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The thinly sliced apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb.
Substitution options are in the notes and in the post.
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CAKE SPONGES
225g plain flour
225g unsalted butter (softened)
225g golden caster sugar (divided)
4 egg yolks
90g espresso (approx. 10% strength)
14g baking powder
6g Glycerol Monosterate
4 egg whites
4g salt
- Cream together the butter and 100g of sugar for 5-6 minutes or until light and fluffy
- Add the eggs yolks one at a one and mix completely before adding the next one.
- Add the baking powder and GMS
- With the mixer on low, add half the espresso followed by half the flour. Combine and then add the remaining espresso and flour. Mix until just combined.
- In a clean bowl, add the egg whites, 125g sugar and the salt.
- Whisk until stiff peaks form in the meringue.
- Fold the meringue into the batter, a third at a time.
- Prepare two springform pans by greasing and flouring them.
- Split the batter evenly between the two.
- Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C.
- Cool completely before frosting.
COFFEE BUTTER
200g unsalted butter (softened)
100g filter roast coffee
Saucepan method:
- Combine the coffee and butter in a small sauce pan and heat on low. Do not allow the water to boil out of the butter.
- Infuse for 1 hour
- Strain
Sous vide method:
- Combine coffee and butter in vacuum bag
- Add some cutlery to the inside of the bag to prevent floating
- Cook sous vide at 90C for one hour
- Strain
COFFEE SWISS MERINGUE BUTTERCREAM
85g egg whites (2 or 3 eggs depending on size)
155g sugar
3g salt
100g coffee butter (softened)
180g unsalted butter (softened)
- Combine egg whites, sugar and salt.
- Heat mixture over boiling water, while stirring continuously, until it reaches 85C
- Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C)
- Keep the mixer running and slowly add the butter, approximately 1 tablespoon at a time, until fully combined.
- If not using immediately then refrigerate. Before using it should be brought back up to 20C-23C and whipped again.
CAKE BUILD:
- Spread only a thin layer of frosting on the first tier of the cake
- Place the second tier on top
- Frost the top of the cake, and decorate as you see fit. Don’t be too generous with the frosting as it can overpower the cake underneath.
ONLY 3 INGREDIENTS LOW CALORIE CAKE …no flour , no sugar
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FOR WRITTEN RECIPE
Notes 6 servings
Net Carbs 2.3g
Nutrition
Serving: 1serving | Calories: 75kcal | netCarbohydrates: 2.3g| Protein: 10g | Fat: 3g| Fiber: 0g |
Ingredients
350 grams plain Greek yogurt
3 large Eggs
1/2 cup powder sweeteners
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
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Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
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High Protein High Fibre Low Sugar Low Fat Super YUMMY Coffee Cake / Food Helps to Keep you in Shape
High protein hi fibre low in sugar and fat yet super yummy coffee cake recipe that is healthy. You are welcome.
High Protein High Fibre
Low sugar Low fat YUMMY Coffee cake
1/2 cup fat free Greek yogurt
1 TSP skim milk
1/2 cup bran
Dry ingredients
1 cup oat
8 pitted dates
Pinch of salt
1 1/2 tsp baking powder
Wet ingredients
1 apple
2 eggs
Toppings
1/3 cup oat
1/6 cup bran
1 tsp cinnamon
1/4 cup brown sugar
2 TSP unsalted butter
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