October 15, 2019 by Staff Writer
Whether you've hit up CN Smith Farms, Honey Pot Hill, or ventured further up North - it seems like everyone has dawned their cutest flannel and check apple picking off the fall to-do list!
Well, now that you have more apples than you know what to do with - Courtney Doyle, Hingham resident and owner of Clandestine Kitchen, has helped us figure that out by providing two healthy apple recipe options (one for your sweet tooth and one more savory).
Clandestine Kitchen Healthy Apple Crisp (gluten-free/dairy-free)
For Oat Topping:
1/3 cup superfine almond flour (or gluten free flour)
1 cup gluten free rolled oats
1/4 cup coconut sugar
1/4 cup melted coconut oil
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon nutmeg
For Apple Filling:
6 local organic apples, peeled/cored and very thinly sliced
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 lemon, juiced
Pinch of sea salt
1 tablespoon water
Preheat oven to 350 degrees.
In a large bowl, toss thinly sliced apples with vanilla, water, lemon juice, cinnamon and sea salt. Toss to evenly coat. Arrange apples evenly in a 9x9 baking dish (or a dish of similar size).
Using the same bowl, or a slightly smaller bowl, combine all topping ingredients and pinch together using your fingertips until a coarse crumble forms. Press evenly on top of filling.
Bake at 350 degrees for 35-40 minutes until apples are soft and topping is golden brown. If topping is browning too quickly, cover loosely with aluminum foil half way through baking time.
Remove from oven and let cool slightly. Serve warm apple crisp with coconut milk ice cream.
Clandestine Kitchen Simple Waldorf Salad Wraps (gluten-free/dairy-free/sugar-free)
6 crisp organic apples (any variety), cored and chopped
1 head organic romaine lettuce, washed and shredded (plus extra if serving as a salad)
4 stalks of celery, diced
1 bunch seedless organic red grapes, washed, stemmed and halved
1/2 cup walnuts, chopped
1/2 cup raisins
2 cups canned chickpeas, rinsed (can also use prepared dried chickpeas)
2 tablespoons chia seeds
1 package of gluten-free wraps (if using)
For vegan dressing:
1 cup coconut milk yogurt (plain)
2 tablespoons tahini
2 tablespoons fresh lemon juice
Himalayan Pink Sea Salt (to taste)
1/4 cup fresh Italian parsley, minced
1 clove garlic, minced
Combine first 7 ingredients in large bowl and toss to combine. Sprinkle with chia seeds and toss again.
Place all dressing ingredients in high-powered blender or food processor and blend to combine. Add warm water if consistency is to thick (depending upon the brand of tahini, you may need to add a little water).
Add dressing, 2 tablespoons or so at a time, to prepared bowl of salad ingredients and toss to coat completely (you may have extra dressing leftover - bonus!).
Fill gluten-free wraps (if desired), or lay lettuce leave on a plate and top with dressed salad and enjoy all your hard work at the apple orchard this fall.
This dish packs a plant-protein punch with the addition of chickpeas, chia seeds and walnuts.
(CONTAINS: TREE NUTS)