Pass-on-over That Apple Bakeby caroline
As I mentioned yesterday, I have spending some time catching up on things after the move took away some of Monday’s much-needed work time. I also had an opportunity to head back into the kitchen yesterday and put together a Passover dessert for Dan.
In case you are unfamiliar with the premise of Passover and how it is celebrated, here’s a briefer: Passover is a Jewish holiday and festival. It commemorates the story of the Exodus, in which the ancient Israelites were freed from slavery in Egypt (according to Wikipedia). During the seven to eight days of the holiday, Jews abstain from consuming leavened food, including those that contain yeast, wheat flour, spelt, barley, oats, rye and cornstarch. All food items used during the holiday must also be deemed Kosher for Passover.
These rules, naturally, make baking a challenge for many, but given my everyday work with gluten-free baking agents, I was excited to create something for Dan. I spent the morning deciding: Flourless chocolate cupcakes? Classic macaroons? Sponge cake? I didn’t know what route I wanted to head down.
And then, I spotted the 800 apples we had sitting on the counter. Surely, a sweet treat could come from those, right?
You betch-ya. In fact, I devised a dessert that includes many of the classic Passover ingredients — coconut, fruit, macadamia nuts and more. The result? Coconut Macadamia Apple Bake!
I can honestly say this one was completely on a whim and I had no idea if it would turn out well. But, alas, the yum-factor could not be ignored (it’s tough to go wrong with baked apples and all the right spices). Here are the details:
Coconut Macadamia Apple Bake
- 5 – 6 cups chopped and sliced apples
- 2/3 cup granulated sugar
- 1 Tablespoon of arrowroot
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of nutmeg
- 1/4 cup water
- 1/2 cup macadamia nuts, chopped
- 1/4 cup unsweetened coconut
- 1/c cup potato starch
- 1/4 cup almond meal
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 cup butter, melted
- 1 large egg white
NOTES: I used a mix of red and and green apples (about 2/3 red, 1/3 green). If making this recipe for Passover, be sure to check that individual products are Kosher for Passover.
Preheat oven to 350 degrees. Place the sliced apples in a 8×8 or 9×9 inch pan. Mix the sugar, arrowroot, cinnamon and nutmeg together, and sprinkle over apples, tossing lightly with hands. Pour water evenly over the apple mixture.
In a separate bowl, mix together the remaining ingredients (macadamia nuts through egg white), stirring until well-combined. Pour mixture evenly over the apples.
Place in oven and bake for 25 minutes or until golden brown. Allow dish to cool slightly before serving (until warm), leaving a bit of time for ingredients to settle.
This dish was great on its own, but I think it would also make a delicious topper to vanilla ice cream. Can anyone guess what tonight’s treat will be?
Note: This recipe is gluten-free and Kosher for Passover. (If you have allergies or food sensitivities, always check specific manufacturer’s products for allergens and/or cross-contamination issues.)
I love learning about different cultures and celebrations, and I am so thankful for the opportunities I have had to do so. From my affection for Thai food to various religious food traditions, it is always fun to experience new tastes and recipe ideas.
What are some of your favorite food traditions?
Need some Passover inspiration? Check out this gorgeous story in the Los Angeles Times: