My adventure of High Fat low carb has been an interesting one, while I have somewhat fallen off the wagon my sister has decided to give the Reboot a try and so I have assisted her with recipes and ideas. One thing that HFlc forces you to do is think creatively in the kitchen. Well it forces me because I cannot eat the same thing more than 2 days in a row and I cannot stand food with no flavour.
This particular recipe started off with 2L of almond milk that my sister really didn’t want to drink neat. Followed by a tin of coconut milk that was decanted and needed to be used urgently. Some apples that were craving to be attention and the almond meal left over from making the aforementioned almond milk.
This was followed by overcooking of previously listed apples and a bright idea, some risky maneuvers and blind faith in me (from my family). All these came together to create a fresh, slightly tart, not too sweet and surprisingly light dessert. All the while fitting 100% into the reboot mold and making my sister super happy.
2 cups almonds
enough water to cover
2.5 cups water
Soak the almonds over night. Toss the soaking water and put the almonds in a blender with the 2.5 cups of water. Blend. Pass the milk through a cheese cloth. Put the meal aside to allow to dry.
3 cups almond meal
2 tbs coconut oil
6 dates (soaked. More if you want it sweeter)
Put all the ingredients into a food processor and pulse till they come together. Press into a greased pie tin and bake blind on 160°C for about 20 minutes or until it starts going golden. Take out and set aside while you finish the custard.
4 Grannysmith Apples (cored and scored)
1 Tin coconut milk
Enough almond milk so the apples float freely
2 cinnamon sticks
2 vanilla pods (slit)
6 dates (more if you want it the custard sweeter)
1/2 tsp nutmeg
Put the apples, coconut milk, almond milk, cinnamon, vanilla and dates in a pot and bring to a simmer. Allow to cook until apples are mushy. Pick out apples and scoop the insides into a food processor with dates and pulse till smooth. Add cooking liquid a little at a time pulsing each time till you get a smooth, almost custard like consistency. Allow to cool and add eggs and nutmeg. Pour into almond crust. Bake at 160°C for about 30-40 min or until set.