…and if yes how many? No I didn’t convert this the blog into a book club…
I went to my doctor yesterday in the late afternoon and found her eating sweets with the secretary as I entered. They offered me some and I declined which led to an interesting discussion about food and health.
My doctor told me she is nowhere as health conscious as I am when it comes to food and that our genes catch up with us eventually.
My blood test proved just that, my genes are catching up but I am determined to be quicker with a healthy & counteracting diet;)
As synchronicity works, a parallel interest to health and food these days has been my ancestry. For the first time I have seen a picture of my great-grandmother a couple of weeks ago. She was a “seriously round” women, black hair, black eyes…basically she looked like a well fed women from southern Europe.
In reality she must have lived through second world war as a young mother and hopefully had the chance to travel to Italy or Spain as a tourist later in life.
Maybe the abundance of the after war years were responsible for her roundness or the fact that she worked as a cook.
I certainly didn’t inherit the southern looks but her intolerance for sugar.
So i decided to write down a traditional pastry “Äppeltesch”, which is a “pocket” of dough filled with applesauce, that she will have known and give it the sugar-free twist!
The dough has to prove so this isn’t the quickest of recipes but well suited for a winter sunday afternoon in the kitchen.
Fot he dough:
500g whole grain spelt flour
pinch of salt
250g melted butter (cooled down or it will literally kill the yeast)
5 tbsp coconut sugar
1/4l milk (I used oat milk, any alternative works)
1 packet of fresh or dried yeast
For the filling:
apple pieces or apple sauce
I always start by mixing the yeast with a couple of tablespoons of milk, a little sugar and flour to make a starter dough that I set aside while I prepare and mix the rest of the ingredients. The starter dough that has hopefully risen a bit is added last to the dough. At that stage you should work the dough as little as possible and then let it rest to prove.
I tend to leave it for one hour, less should be fine though. You will see if it has increased in size. You’ll need quiet some flour to work the dough until it’s not sticky anymore so you can roll it out and cut it into squares. One half of each square is decorated with pieces of apple, raisins & cinnamon. I added some lucuma just to experiment and it worked out nicely.
Close the squares so the filling is nicely tucked inside and bake in a preheated oven 180°C until golden. (Use your nose and eyes and you can’t go wrong;))
Eat well & know who you are, celebrate the nice bits and counteract the darker ones!