Two Fit Moms

Tag: maple syrup

  • Apple Raisin Clafoutis

    Apple Raisin Clafoutis

    One of my favorite fall activities is apple picking.  Not only do our kids love apple picking, but so do my husband and I.  Needless to say, we end up leaving with tons of apples.

    Apple pie, baked apples, applesauce and apple crisp are usually the first recipes that come to mind, but I like to use the apples to make a really delicious, light — and not too sweet —  cake called Apple Raisin Clafoutis.

    apple cake sliceClafoutis is a french baked dessert that involves fruit and a custard-like filling.  Traditionally, cherries are incorporated, but my version is made with apples, raisins and topped with sliced almonds.

    Generally, the cake is made with butter, white sugar and white flour.  I’ve modified the recipe, replacing the white flour with brown rice flour, the butter with safflower oil and the white sugar with natural maple syrup.  And, to be honest, you would never know the difference!!

    The beauty of this cake is that it doesn’t require a lot of effort — not much more than peeling and slicing four apples and making a quick batter in the blender.  It’s a no-fuss cake that’s perfect for any day of the week – but it’s also elegant enough for a dinner party or holiday gathering.

    I like to serve the cake with whipped cream — or ice cream.  If you are limiting your dairy, try cashew cream, or our Banana Maple Walnut Ice Cream! However, you can totally forgo a topping since the cake itself is so delicious!

    Apple Raisin Clafoutis

    Serves eight

    4 apples peeled, cored and thinly sliced
    2 tablespoons of safflower oil
    1/2 cup of raisins
    1/4 teaspoon of nutmeg
    1/2 cup of maple syrup (*I prefer Grade B for baking)
    1/2 cup of milk
    4 eggs
    1 tablespoon vanilla extract
    2/3 cup of brown rice flour
    1/4 cup of sliced almonds

    Preheat the oven to 350 degrees. Grease an 8-cup shallow baking dish or a 12-inch pie or tart pan.

    Add the safflower oil to a large skillet on medium/low heat.  Add sliced apples and cook until lightly browned and tender. Add the raisins, 1/4 teaspoon of nutmeg and 1/4 cup of maple syrup.  Mix to incorporate; turn off the heat and reserve.

    In the base of a blender add the eggs, milk, 1/4 cup of maple syrup, brown rice flour and vanilla extract. Blend on high for one minute.  If you are using a Vitamix or other high performance blender you might want to reduce the blending time.  At the end of the day, all of the ingredients should be well incorporated.

    Spread the apple/raisin mixture in the greased baking dish/pan and pour the batter over the apples.  Sprinkle sliced almonds on top of the cake. Bake one hour and serve warm.

  • Banana Maple Walnut “Ice Cream” (Dairy- and Gluten-Free!)

    Banana Maple Walnut “Ice Cream” (Dairy- and Gluten-Free!)

    I had heard you could make mock-ice cream out of frozen bananas.  I was skeptical, but I had a few spotted bananas on my counter, and I figured why not try! So, I peeled them, sliced them, wrapped them up and popped them into the freezer.
    rotten bananas
    While they were freezing, I contemplated what type of ice cream I would make.  You could easily make one-ingredient ice cream with just the frozen bananas, but I wanted to jazz it up a bit.  While the ripened bananas are sweet on their own, I wanted to add a little more sweetness.  I’m particularly fond of using maple syrup as a sweetener.  I thought I’d also throw in some nuts — walnuts to be exact.  Maple Walnut ice cream sounded pretty good to me — plus I figured the flavors would complement the bananas (think banana walnut muffin!).

    I threw the chopped, frozen bananas into the food processor along with the maple syrup and pulsed it until it was smooth — like a softened ice cream texture. I then mixed in (by hand) the chopped walnuts.

    The texture is definitely looser than ice cream, so you may want to put it in the freezer to set up a bit.  If so, a loaf pan covered with plastic wrap works out nicely.

    This is a great mock-ice cream.  It’s creamy and delicious, and it is a perfect ice cream substitute.  It’s also ideal for those who follow a dairy- or gluten-free diet.

    As far as my family goes, they really enjoyed it — in fact, they were asking for more!

    banana ice cream headerWhile an ice cream aficionado might turn their nose up, a health-conscious ice cream-loving mom will love this recipe — not only will she get rid of the spotted bananas in the house, but she will reap a healthy frozen dessert in return!

    Banana Maple Walnut “Ice Cream”
    Serves 4 people

    4 ripe bananas cut into 1 inch slices and frozen
    3-4 tablespoons maple syrup ( I use grade B for thickness)
    1/4 cup of chopped walnuts

    In the bowl of a food processor add your bananas and maple syrup (you can adjust the amount of syrup based on your desired level of sweetness). Pulse until the bananas break down, resembling a smooth creamy consistency.  Remove mixture and add to a bowl.  Mix in the chopped walnuts.  Serve immediately or pop back into the freezer for a more solid consistency.