Monday, 21 July 2014

Healthy Apple Crumble Slice: gluten free, no-added sugar

Healthy apple crumble slice

Any dessert, slice or cake that involves cooked apple has long been a favourite of mine. Apple pie continues to be my first selection for my birthday dessert and I am unable to pass up a piece of apple scroll.

I have a recipe for a great traditional apple slice but it is a little heavy on the butter and sugar and the pastry/base is time consuming so it doesn't make the cut as a high rotation baking option. 

But after making some new recipes recently I realised I could combine a few ideas to put together a healthy apple crumble slice.  So I did.  It is gluten free and has no added sugar, but you would never know from the taste.  My husband was surprised that this was a 'healthy' version. He especially liked it served warm from the oven.


I have used xylitol as my sugar substitute. Now before you stop reading as you can't be bothered finding or or buying a new ingredient, let me remind you of the energy difference between xylitol and sugar. 

Caster sugar has 1700kJ per 100g.  Guess how much xylitol has?  330kJ!!  That means, if nothing else, that you can eat at least twice as much of this slice as one made with sugar!  Or you can use sugar or Nativa or stevia granules, it's your choice.  

Or you can wait until I post the recipe I made for my Mum's birthday cake - White Chocolate Cheesecake with Salted Peanut Caramel and Chocolate Ganache.  I can guarantee you that there will not be a sugar substitute in sight!

The base comes together really quickly in one bowl.   While it is baking, you can whip up the apple filling and crumble topping.  I used tinned pie apples, but it would obviously be even better with fresh apples; you will just need to increase the cooking time or pre-cook the apples.


I made a big double serve.  Halve the recipe to fit a normal slice pan.  Make the oat flour by whizzing oats in a blender or food processor.  I made the xylitol icing sugar the same way.  It will be perfectly fine to skip this step. 

Feel free to sub the macadamia oil for an oil of your choice.  I used a few bowls to make the recipe the first time, but just used one the second time around.  Make the base first, apple filling second and topping third and you can get away with using just one bowl.

To turn this slice into a dessert, I made a batch of caramel from coconut cream and rice malt syrup.  I highly recommend the addition, I just wish I got photos!



Recipe:  Healthy Apple Crumble Slice


Base:
1 1/3 cup oat flour
1/2 cup almond flour
1 tsp baking powder
1/3 cup xylitol
1 cup shredded coconut
1/2 cup coconut oil, melted
2/3 cup skim milk

Filling:
800g tin pie apples
1 tbsp gluten free corn flour
1/4 cup xylitol icing sugar
2 tsp ground cinnamon
1 tsp vanilla essence

Topping:
1 cup oats
1/3 cup xylitol
1/2 tsp cinnamon
1/2 cup oat flour
1/3 cup macadamia oil

Pre-heat oven to 180 degrees.  Spray a slab baking tray with cooking spray and line with baking paper.

To make the base combine the flours, xylitol, baking powder and coconut in a bowl.  Add the oil and milk and stir to combine.  Press into prepared tin and bake for 15 minutes or until just golden.  Let cool for 10 minutes.

While the base is baking add all apple filling ingredients together in a bowl and set aside.  

Add all topping ingredients in a bowl and set aside.  

When base is ready, add apple filling and top with crumble mixture.  Bake for a further 20 minutes or until the crumble is golden and crunchy.

Serve with caramel if desired.


Linking up with Emily at 
Link up your recipe of the week

and 
Create Bake Make
Happy baking!

Dani

7 comments :

  1. I do love apple crumble, and I like the slice idea.

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  2. I love the idea of apple crumble in a slice. Would be lovely in a lunchbox

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    1. It does work well in a lunchbox. It gives me something to look forward to at lunch time, if I can wait that long!

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  3. Ooh this sounds fab! A great one to share with GF pals.

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    1. Thanks, I was recently discussing how far gluten free food has come in the last 5 years with my Auntie who is gluten intolerant. It's great to be able to make them equally lovely cakes and biscuits!

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  4. That is really pretty - what a lovely desk snack to have without much guilt! Thanks for linking up to #recipeoftheweek - sorry I'm a bit late over! Have Pinned this post and scheduled in a tweet. New linky just went live for this week :) x

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