Tuesday, 12 November 2013

Zuch-agna Rolls and A Warm Slice of Apple Pie

Today was a day for experimentation! I have been playing around with substitutes for pasta (my comfort food) for a while now, but had yet to tackle lasagna. 

I initially intended to make a zucchini noodle lasagna, but decided to use up some of the ingredients in my fridge and ended up with these gorgeous little black-bean roll-ups instead. 

These rolls use zucchini in place of noodles for what I feel is a pretty light meal. I filled mine with black beans, apples, apricots, a pepper and brussel sprouts for a good mix of sweet, hot and salty flavours.

Because dinner was so light, and also because I found a bag of Spy apples (my fave for baking) at the grocery store across the street, I decided to make an Apple Pie for dessert. 

Hahaha - don't laugh! I almost published this without typing up my recipes. Was sitting here wondering why the post was looking so short and then something clicked. It might help to actually add my recipes!

I hope you enjoy - let me know what you think of the pie! Gluten free crust is always a challenge. This one had a great texture in my opinion :) Nothing tastes exactly the same as gluten-full pie sadly! I used millet flour in this attempt which was quite distinctive but tasty nonetheless. Next time I will try something milder (and make a raspberry pie - my favourite, but the Monk prefers apples) :)

Zuch-agna Rolls

Filling Ingredients:
1/4 cup apricots (preferably unsulphered), rehydrated in boiling water for 15 mins 
zest of one lemon
1 hot pepper, chopped finely (I used a habanero pepper)
handful mint, choped
2 cups black beans (cooked)
juice of 1/2 lemon
1 apple, chopped finely (I used a Spy apple)
1 1/2 cup brussels sprouts, chopped
1/4 cup feta, chopped
1/2 tsp paprika
salt to taste

Zucchini Noodles:
2 Zucchinis peeled into noodle slices with the vegetable peeler (I got about 30 usable slices)

Ricotta cheese (preferably fresh) - I used about half of a 500g container

Salsa to serve

  1. Preheat oven to 350 degrees
  2. Mix together filling ingredients
  3. Spread thin layer of ricotta cheese on zucchini noodles
  4. Spread filling over the ricotta cheese
  5. roll up tightly (as shown below)
  6. Bake  for 30 minutes
  7. Serve with Salsa drizzled on top
Apple Pie

2/3 cup millet flour
2/3 cup amaranth flour
2/3 cup brown rice flour
1 1/2 tsp xantham gum
1/2 tsp salt

1/3 cup coconut oil
1/3 cup butter

3-4tbsp cold water

6 cups Spy Apples, peeled and cut into slices (about 12 per apple)

1/4 cup coconut sugar (or more to taste depending on how sweet you like your pie)
juice of one lemon
1 tsp cinnamon
1 tbsp cornstarch

  1. Preheat oven to 350 degrees
  2. Mix together all filling ingredients in a bowl
  3. Mix together flours, xantham gum and salt
  4. Cut in butter and coconut oil until crumbs are formed (I do this by rubbing the butter into the flour gently with my hands, but you can use a pastry blender
  5. add just enough cold water that the dough forms into a ball
  6. Separate dough into two balls (1 slightly larger than the other - this will be your bottom crust)
  7. Roll out larger ball of dough and line pie tin (I like to roll on plastic wrap for easy transfer - and best of all no sticking)
  8. Fill with apple filling
  9. Roll out smaller dough and cover pie, pinching crust edges together
  10. Bake in oven for ~45 minutes until golden 

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