Friday, 24 February 2017

Apple squares (AIP)

No grain, no egg, no dairy, no nuts, no sugar? Then what's in it?

Apples again, classic European winter fruit. I like them raw as they are, cooked (compote, sauce) or baked (whole, chips) - treasured snack, desert or condiment.

The basis for this yummy dessert is my sweet potato apple pie recipe but this time I decided to keep it open and made the top more exciting with apple slices. The crust has also transformed, I have used Jerusalem artichokes as I wanted to experiment with other root vegetables...

To make this tasty apple square treat you will need:
650 g Jerusalem artichokes
2 generous tbsp coconut oil
1/3 tsp baking soda
1 scant tbsp lemon juice
1/2 tsp fine Himalayan rock salt
5 heaped tbsp coconut flour
2 generous tbsp tapioca starch

4 tbsp coconut oil
4 large apples
1 generous tsp ground cinnamon
a good pinch of fine Himalayan rock salt

1 medium apple, to decorate
1 tbsp coconut oil, melted
1/3 tsp ground cinnamon

1. Wash and boil the Jerusalem artichokes until the fork goes through easily. Drain and let them cool to room temperature. Peel and mash. Put it in a mixing bowl.
2. Add the lemon juice, melted coconut oil, salt. Combine well.
3. Add the baking soda and start adding the coconut floor and the tapioca starch. Add them little by little and stop when you get to a soft, moist, workable dough.
4. Prepare a square baking tin 20 x 20 cm: line it with baking paper.
5. Scoop the dough into the prepared baking tin, press down with your fingers, using the back of a spoon to smooth the top out. Prick with a fork here and there and put the tin into the preheated oven and bake at 190 C for about 30 mins or so.
6. While the base is in the oven prepare the filling: peel the apples and grate them (large hole).
7. Melt the coconut oil, add the grated apple, ground cinnamon, salt, stir to combine, bring to the boil then reduce the heat to the minimum, cover with a lid and gently cook for 15 mins, stirring occasionally. Let it cool down to room temperature.
8. Cut the medium apple in half, remove the core then thinly slice. Melt the coconut oil, add the cinnamon, mix in the thin apple slices. This goes on the top for decoration.
9. Take the baking tin out of the oven, spread the prepared apple on top, smooth out with the back of a spoon or a spatula, arrange the apple slices on top, brush with the remaining spiced coconut oil (prevents browning, burning) and put the tin back for 15 to 20 more mins.
10. When the time is up, take the baking tin out of the oven, remove the cake from the tin so it can cool down more quickly.
11. Cut into squares, share and enjoy!


  1. This looks delicious. I would really like to see coconut free recipies because I don't like coconut. I see many recipes I would like to try but they all have coconut in them.

  2. I am planning to move away from coconut for a bit, rest assured, coconut-free recipes are coming.