TWO-INGREDIENT CAKE AKA HEALTHY, FLOURLESS APPLE PIE
This is my Granny's recipe as an alternative to an old-fashioned apple pie. Top with cinnamon and Greek yogurt! My whole family loves it!
Provided by mariarita
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 2h
Yield 16
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Butter a 9x13-inch baking sheet.
- Mix apples and millet together in the prepared baking sheet.
- Bake in the preheated oven until millet is tender, about 90 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 304.5 calories, Carbohydrate 63.5 g, Fat 2.9 g, Fiber 8.4 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 4.4 mg, Sugar 14.1 g
HEALTHY APPLE PIE
A very tasty and healthy bake, great for the breakfast
Provided by olgalina4
Time 45m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Mix oats with milk and egg, add flour and soda, salt, cinnamon and sugar. Mix well, let it stand for 10 minutes.
- Butter a form, transfer the batter into it, sprinkle with cinnamon, put apples on top and dust with some sugar.
- Bake at 175C about 30 minutes
HEALTHY DEEP DISH APPLE PIE
Steps:
- 1. Whisk whole-wheat flour, 1 1/4 cups all-purpose flour, 2 Tbsp sugar and 1/2 tsp salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few times the mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour. 2. Combine apples, brown sugar, lemon juice, 1 tsp cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a Dutch oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, 10 min. Remove from the heat, stir in the reserved apples and 2 Tbsp flour; cool for 30 min. 3. Position a rack in lower third of oven; preheat to 425°F. 4. Remove dough from the refrigerator; let stand for 5 min. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Put dough into a 9 1/2-inch deep-dish pie pan. Scrape filling into the crust. Roll remaining dough into another 13-inch circle and put onto the fruit. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 tsp sugar and the remaining 1/4 tsp cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust. 5. Bake the pie for 20 min. Reduce temperature to 375° and continue baking until the crust is golden brown and the filling is bubbling, 25 to 35 min more. Cool on a wire rack for 1 1/2 hours before serving.
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