Egalitarian Lundi Gras.

Cinnamon Applesauce.

homemade-cinnamon-apple-sauce

. 1 orange
. 1 lemon
. 2kg peeled apples
. 3 tablespoons stick butter or margarine
. 2 teaspoons ground cinnamon
. 1/4 teaspoon ground nutmeg
. 1/2 cup sweetener

. Grate peel of orange and lemon.
. Place in 3-quart glass or non- corrosive casserole with cover.
. Squeeze juice from orange and lemon; add to grated peel in casserole.
. Add apples, butter, cinnamon and nutmeg. Toss to combine.
. Cover with casserole lid. Bake in preheated 180° C oven 1-1/2 hours.
. Remove from oven and let stand covered 30 minutes.
. Stir to break up apples. Stir in sweetener.
. Serve warm or refrigerate, covered, several hours before serving.

Banana Raisin Cake.

vegan-gluten-free-coconut-raisin-banana-bread

. 1 cup mashed ripe bananas
. 3 tablespoons 2% milk
. 1-1/2 cups Kellogg’s
. 6 tablespoons stick butter or margarine, softened
. 1 cup sweetener
. 2 eggs
. 1 teaspoon vanilla
. 1-1/4 cups all-purpose flour
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1/4 teaspoon salt
. 1 cup raisins

. Combine banana and milk in medium bowl.
. Stir in cereal. Let stand 5 minutes or until cereal is softened.
. Beat butter and sweetener on medium speed of electric mixer until fluffy.
. Beat in egg and vanilla until well blended.
. Stir in cereal mixture.
. Gradually add combined flour, baking powder, baking soda and salt mixing until combined.
. Stir in raisins.
. Spread batter evenly in sprayed loaf pan.
. Bake in preheated 180° C oven 45 to 50 minutes or until wooden pick inserted in center comes out clean.
. Let cool 10 minutes before removing from pan.

Peach Tarte.

peach-tart-2

. Pastry for single-crust 9-inch pie
. 4 cups peeled, sliced fresh peaches
. 1/2 cup sweetener
. 1 tablespoon all-purpose flour
. 1/2 teaspoon ground cinnamon
. 1/4 teaspoon almond extract

. Roll pastry on floured surface to 12-inch circle.
. Combine peaches, sweetener, flour, cinnamon and almond extract. Toss gently to coat.
. Arrange peach mixture on pastry, leaving 2-inch border around edge of pastry.
. Bring pastry edge toward center, overlapping as necessary.
. Bake tart in preheated 220° C oven 25 to 30 minutes or until crust is golden and peaches are tender.
. Serve warm or at room temperature.

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