An Apple Pie in a Tortilla

SXM Strudel

This recipe comes from The Everyday Herbivore, by Lindsay S. Nixon.  Yes, it's my favorite cookbook right now.  What I like most about it is that the recipes are easy, tasty, and healthy.  So, other than the fact that I need to learn how to wrap a tortilla, it turned out very well.  Both my husband and I loved it, and my daughter-in-law requested the recipe.  So here goes.  Enjoy.

SXM Strudel

Ingredients:

1 apple, cored and thinly sliced

1 tablespoon  brown sugar

dash of ground cinnamon

1 whole wheat tortilla

Directions:

1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper, and set aside.
2. Toss the apples in a mixing bowl with sugar and several dashes of cinnamon, until the apple slices are well-coated.
3. If you want the ooey-gooey, apple-pie filling,  you'll need to pan-fry the apples while your oven preheats (otherwise, put raw apples straight in the tortillas as directed in # 4).  Line a skillet with a thin layer of water and saute apples over high heat until they start to soften and the water has cooked off.  About 4 minutes.
4. Turn off heat and quickly microwave your tortilla for 5 to 15 seconds, so that it's soft and pliable (perhaps longer if you kept it in the fridge, but it shouldn't be longer than 20 to 30 seconds).
5. Spoon the apples into the center of the tortilla, setting a few slices aside, then roll up the tortilla like a burrito.
6. Place it, crease side down on the baking sheet with a few apple slices over the top.  Bake for 10 to 15 minutes, or until golden and crispy, but not burned, or bake for less time if you still want it to be soft.

 

Any one who knows me, knows that I didn't make just one.  I must have quadrupled!  But they refrigerate well, and Mike and I had them for breakfast on days 2 and 3.

 

 Nutritional Info:  182 calories, 1 gram fat, 44.9 grams carbohydrates, 6 grams fiber, 27.9 grams sugars, 1.9 grams protein

Chefs Note:  For a more decadent treat, combine 1/2 cup of powdered sugar and 1 teaspoon of nondairy milk to form a thick glaze.  Adjust milk as necessary.  Dip a fork into the glaze and drizzle it over the warm strudel.

And here's an idea:  Why not use a tortilla as a pie crust?  I haven't tried it yet, but I think it would work great as a single crust pie.

How to Fold a Burrito--I should have watched this first!

 

 

 

 

 

Butter Bean Cookies

Butter Bean Cookies

Butter Bean Cookies
From:  Everyday Happy Herbivore
By:  Lindsay S. Nixon

Ingredients:

• 1 cup rolled oats, divided
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• pinch of salt (optional) I didn't use!
• 1/4 teaspoon ground cinnamon
• dash of ground cardamom (optional) I did use.
• 1-15 oz. can white beans, drained and unrinsed, reserving all the liquid
• 1/4 cup unsweetened applesauce
• 1/2 cup raw sugar
• 1/2 teaspoon vanilla extract

1/2 cup vegan chocolate chips   As I didn't have vegan chips on hand, I used regular chocolate chips.

 To prepare:

1. Preheat oven to 350 degrees F.  Grease a large cookie sheet or line with parchment paper and set aside.  I used parchment paper.
2. Place 3/4 cups of the oats in a blender or food processor and pulse, about 15 times, until crumbly.  Don't let it get like flour. I used food processor.
3. Transfer to a mixing bowl and combine with the flour, baking powder, baking soda, salt, cinnamon, and cardamom.  Whisk to incorporate and set aside.
4. Place 1/2 cup of beans in food processor or blender and add applesauce, sugar, vanilla extract, and 1 tablespoon of the reserved bean liquid.  Blend until smooth.  Pour into dry mixture and stir about 10 times. Again, I used a food processor.  And really, only stir about 10 times.  It won't be mixed together yet, but it will come along nicely in a minute.
5.  Add chocolate chips, remaining 1/4 cup of oats, and the rest of the reserved bean liquid, stirring until well blended. It should take on the consistency of cookie dough! If too wet, add more oats, if too dry, add a little water.
6. Drop tablespoons of batter onto the cookie sheet, leaving an inch between cookies.  Flatten slightly.  They should look more like cookies than balls. This was just like putting regular cookies on a cookie sheet.  I just took the back of the spoon and flattened a little.

Bake for 15 minutes, or until the edges are just turning light brown and middles are firm.  The bottoms should become golden brown.  The cookies will firm a bit as they cool.  15 minutes was right-on for my oven.  I removed from parchment as soon as I took them out of the oven and allowed to cool on a cookie rack.  The flavor, texture, and aroma, would not give this away as a healthy cookie.

Nutritional Information: (1 cookie)
 61 calories, 0.7 grams fat, 12.4 grams carbohydrates, 1.4 grams fiber, 5.2 grams sugars, 1.3 grams protein