One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.
Apple Cinnamon Tartlets
— gluten-free / Paleo / AIP —
A sweet and sour treat that smacks of autumn! This nutrient-dense dessert, with its tart gelatin layer and its sweet dried-fruit base is easy to make, easy to store, and tasty to eat!
- 2 Granny Smith apples, cut into medium dice
(plus 1 for garnish)
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tsp cinnamon
- 1/4 cup apple cider vinegar
- 1 Tbsp gelatin
- 1/2 cup unsweetened, shredded coconut
- 1 cup raisins (or dried, unsulphured figs)
- 1 Tbsp coconut oil
- Make your compote by boiling diced apples with water and lemon juice. Once the apples are nice and soft, blend with an immersion blender or in a food processor. Set aside to cool somewhat.
- Make the crust: In a food processor, blend coconut, raisins (or figs) and coconut oil until a homogenous texture is achieved. Remove and set into circular dessert rings on a cookie sheet covered with parchment paper.
- Make the gelatin layer: Sprinkle gelatin on the top of the compote and allow to bloom 5 minutes. Add apple cinnamon and apple cider vinegar and begin to re-heat slowly, stirring continuously. Do not boil. Once gelatin has completely dissolved, pour a layer of the mixture onto each crust, not past the top of the ring. Refrigerate to set.
- Remove from rings and top with green apple slices to serve.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.