This 12 months was a great apple harvest 12 months. [[https://www.openlearning.com/u/wishbook5/blog/MakeHazelnutMilkYourself/|chinese cuisine recipe]] in our backyard did not have as a lot as very last calendar year, but a meadow orchard nearby provided lots of opportunity to harvest. Because the various varieties of apple mature very in different ways, we no lengthier had to buy apples from the stop of July. Numerous apples are still stored in our cellar, so we will absolutely be provided with house-harvested apples till up coming 12 months.<br /><br />What do we do with so a lot of apples? We just consume many as a scrumptious snack in in between and of course there is an apple for breakfast in our fresh grain dish each and every day. With our new dehydrator, we even manufactured a couple of dried apple chips. And &quot;every now and then&quot; we bake an apple pie.<br /><br /><br /><br /><br /><br /><br />1 of our favored apple pie recipes is an virtually vegan animal protein-totally free apple pie with honey cashew nuts. The cake is only almost vegan, because no milk items or eggs are employed, but we use honey for sweetening. Instead of butter, the dough is blended with oil, which offers the cake a unique aroma based on the oil. Melanie prefers the milder sunflower oil, even though S&ouml;nke prefers the spicy style of olive oil. The very best issue to do is to try out which oil the cake tastes greatest for.<br /><br />We have the authentic recipe from the cookbook &quot;Entire-quality cooking and baking with a whistle&quot; *, despite the fact that we modified it a minor. We will not just pour the cashew nuts over the dough, but caramelize them in a tiny honey. The caramelized cashew nuts make the cake specifically delightful.<br /><br />Entire grain apple pie with honey cashew nuts<br />Servings one cake (springform pan 26 cm)<br />ingredients<br />dough<br />two hundred g whole wheat flour (spelled or wheat)<br /><br /><br />a hundred g oatmeal or oatmeal<br />2 tsp tartar baking powder<br />70 g honey<br />70 ml oil (sunflower or olive oil)<br />approx. five tablespoons of chilly h2o a small far more if the dough is as well crumbly<br /><br /><br />masking<br />eighty g roughly chopped cashew nuts (or broken cashews)<br />60 g honey<br />4&#8211; six sour apples approx. 600 g, lower into thin slices<br />1 lemon juice optional<br />preparing<br />Combine the wholemeal flour, the oatmeal / oat flakes and the baking powder in a massive bowl. Mix in the honey and oil and knead into a dough. If the batter is as well crumbly, insert a small cold water. Spread the dough in a greased springform pan.<br /><br />Heat the approximately chopped cashew nuts in a small pan with each other with 60 g honey until finally the honey becomes liquid. Stir effectively so that the honey wraps close to the cashew nuts. Enable the cashew nuts cool down so that you do not burn off your fingers when spreading them on the cake (knowledge -)).<br />Quarter the apples, core them and reduce lengthways into slices. Prime the dough with the apple wedges. Optional: To stop the apple slices from browning so speedily, they can be drizzled with lemon juice.<br />Spread the slightly cooled honey cashew nuts on the apple wedges.<br />Bake at 200 &deg; C for about 30 minutes until the apples flip golden brown. Check after 15 minutes at the newest and include the apple pie with aluminum foil * so that the cashew nuts do not grow to be too dim.<br />Recipe notes<br />* Observe: We use the aluminum foil numerous instances. Unfortunately, we have not but discovered a far more environmentally friendly option to covering.<br /><br /><br /><br />