The rain in spain stays mainly in the plain¹.
And the rain in Michigan makes this blogger never want to leave her couch, which is what happened this weekend. It’s sad really. I had to read an article about being clinically depressed on Mental Floss to actually get motivated to shower. If it weren’t for that article I may have never moved again and since my living room already looks like an Ikea showroom (I like white and I like cheap), a fossilized woman in a hipster knit wouldn’t have been that out-of-place. BUT after day two of pouring rain in Gloomsville, USA, I finally got my fanny showered and to the grocery store and ended up make TWO recipes!
If I’m not binge-lazing then I’m binge-working. I never said I was perfect.
SO I made this out of character recipe that uses APPLES. Crazy, I know, but I don’t hate apples. I actually like them sometimes, I just never buy them.
BUT my great pal Emily recently bought a skunky bag of apples that she was going to toss so I ∗obviously∗ took them and promised to make them into something magical. I have a blog and I’m on a blogger’s budget. It made sense at the time.
¹ The rain in spain stays mainly in the plain is a musical number from My Fair Lady, in case you were confused and think I’m nuts.
So I have this sort of low carb apple dish and I am justifying it with the logic that in this recipe I have used ONE APPLE to make FOUR SERVINGS plus you’ll have some slices left over. That is 5 grams of carbohydrates from the apple per serving so if say, it’s a holiday, and your choice is this apple tartlet verses 8 million other desserts that are 8 million carbs…this one wins.
Mid baking I decided to mix some hemp seeds with a little granulated stevia blend and some maple extract for a superfood boost. The result was a nutty, sweet maple crumble that was so just what these mealy skunk apples needed.
Hemp literally fixes ∗everything∗
Baked Apple Tartlets with Cinnamon Hemp Crumbles
Slicing the apples very thin is the key to making them pretty.
The thinner the apple, the easier they fan out.
This almond flour crust is my go-to for anything that is pie like.
You can mold it and meld it just like gluten-full pie crusts.
So once you have your crust with your apples fanned every so gently, squeeze lemon juice over the tops and sprinkle with cinnamon and sugar substitute. I also added a spritz of cooking oil because they needed more fats.
Like I said, mid baking I added a crumble that consisted of Hemp Seeds (or hearts), Granulated Stevia, and Maple Extract.
They are so light and crispy without the goo that comes with an apple pie.
Plus the hemp and maple give this tart the extra wow factor.
It’s almost like a sugar cookie topped with warm apples and cinnamon.
- 1 cup Almond Flour
- 3 tbsp Butter
- 1 tsp Lemon Juice for crust + 1 tbsp for the Apples
- 2 tbsp Granulated Stevia Blend or other sweetener
- 1 Apple, thinly sliced
- 1 tbsp Granulated Stevia or other sweetener for Apples
- 2 tsp Ground Cinnamon
- 1 tbsp Hemp Hearts + 1 tsp Sweetener
- ½ tsp Maple Extract
- Heat oven to 350 degrees.
- Make the crust by mixing almond flour, butter, and sweetener until dough forms. Add lemon juice and "knead" until all ingredients are uniform.
- Press dough into tartlet pans and top with apple slices.
- Drizzle apples with lemon juice and sprinkle with 1 tbsp sweetener and cinnamon.
- Mix hemp hearts, 1 tsp granulated sweetener and maple extract to make the crumble.
- Sprinkle the crumble over the apples and bake for about 20 minutes or until the edges begin to brown. Serve warm.
I think this might be the beginning of a beautiful relationship with apples! If the apples are thinly sliced and it involves three slices…