Tonight’s throw together brought to you by DD10!
I haven’t been well this week and at the hospital all day today (nothing serious) so the kids were thrilled when I said they could make french toast for dinner and absolutely astounded when I agreed to their request for chocolate French toast! I think they then realised how unwell Mum is.
So I needed more than sugar for dinner so I chucked some sweet potato and chicken on one slice with a little bit salt, side by side with the one maple syrup 😉
French Toast with Maple Syrup
Sweet Potato & Chicken French Toast
Hubby’s favourite dessert is apple pie so for his birthday I made an everything free apple pie, custard and ice cream. (Sorry to the Failsafe people it is moderate to high Sals).
It was categorised as a baking fail as the pastry was too crumbly and hard. I just used an old fashioned short crust pastry from my ancient cookbook. It really needs gluten to hold it together I think so you could play with Xantham or Guar Gum to replace it. I tend not to use these too much as they don’t sit well with me. Please feel free to comment if you have any tips to improve this.
I think I used nearly 2kg of apples as my pie dish is pretty huge. I first did 1kg but it was nowhere near enough. As with all my recipes they are not perfect and sometimes need a bit of a play.
- 1.5-2kg Apples stewed in a little filtered water with 1t cinnamon (omit cinnamon to reduce Sals but keep it in if you can). I have included a step by step pic for making the pastry from my cookbook if it helps.
Double quantity of short crust pastry
- 4c GF SR Flour
- 250g Nuttlex (ghee, butter if not DF)
- 4T Cold water
- Pinch salt
- Sift flour and salt into a BIG bowl. Cut the nuttlex in cubes and rub them into the flour.
- Add the water a bit at a time and mix through with a butter knife. (I actually used the water from the apples so this could have been some of the problem). It should be just wet enough to pull it together into a dough.
- Lightly kneed the dough on a floured board. The trick with pastry is to not play with it too much.
- Divide the dough in two – one for the base and a one for the lid
- Roll out the dough using firm quick strokes. As it is GF it will be really crumbly so take care!
- I roll the dough out on baking paper dusted with a bit of flour. This makes it easier to flip the dough into the pie dish.
- Place the base in the pie dish. Add stewed apples and put on the lid.
- Using a fork (or just your fingers) press the edges of the lid into the base. It doesn’t work as well with GF pastry as with normal wheat based pastry so just do your best.
- Brush the top of the pie with a bit of egg in milk (rice, almond, whatever you drink). If you can’t have egg just use the milk.
- Bake in a moderate oven for 20-30 mins.
Serve with Orgran custard and dairy free ice cream.