Apple Bake with Mixed Spice

CategoryTreats

Yields1 Serving

 500 g sweet apples with the skin, cut into wedges
 100 ml strong Rooibos tea
 1 cinnamon stick
 250 ml buttermilk
 100 ml low-fat milk
 15 ml vanilla essence
 2 eggs
 15 ml finely grated lemon rind
 60 ml ground almonds
 100 ml cake flour
 ½ tsp baking powder
 15 ml sugar
 ½ tbsp ground mixed spice
 5 ml icing sugar mixed with a pinch of ground mixed spice
 175 ml plain low-fat yoghurt

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour 20 mins

1. Preheat oven to 200 ˚C. Place apples, tea and cinnamon stick in a saucepan. Simmer for 7-10 minutes or until just tender. Spoon apples and tea into a lightly greased oven dish.
2. Beat buttermilk, milk, vanilla, eggs and lemon rind together. Stir in almonds, flour, baking powder, sugar and mixed spice to form a runny batter. Pour over the apples.
3. Bake for 30-40 minutes or until golden brown and cooked.
Serve immediately with a light dusting of the icing sugar and 2 tbsp (30 ml) plain low-fat yoghurt per person.

Tip:
1. This recipe works just as well with ripe pears.
2. Note that the carb key is close to the range for bowl 2. See page 30 for more detail on the carb key.

Ingredients

 500 g sweet apples with the skin, cut into wedges
 100 ml strong Rooibos tea
 1 cinnamon stick
 250 ml buttermilk
 100 ml low-fat milk
 15 ml vanilla essence
 2 eggs
 15 ml finely grated lemon rind
 60 ml ground almonds
 100 ml cake flour
 ½ tsp baking powder
 15 ml sugar
 ½ tbsp ground mixed spice
 5 ml icing sugar mixed with a pinch of ground mixed spice
 175 ml plain low-fat yoghurt

Directions

1

This recipe is in Cooking from the Heart 3

Ready in 1 hour 20 mins

1. Preheat oven to 200 ˚C. Place apples, tea and cinnamon stick in a saucepan. Simmer for 7-10 minutes or until just tender. Spoon apples and tea into a lightly greased oven dish.
2. Beat buttermilk, milk, vanilla, eggs and lemon rind together. Stir in almonds, flour, baking powder, sugar and mixed spice to form a runny batter. Pour over the apples.
3. Bake for 30-40 minutes or until golden brown and cooked.
Serve immediately with a light dusting of the icing sugar and 2 tbsp (30 ml) plain low-fat yoghurt per person.

Tip:
1. This recipe works just as well with ripe pears.
2. Note that the carb key is close to the range for bowl 2. See page 30 for more detail on the carb key.

Apple bake with mixed spice
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