week 4: apple pie and yogurt!

24 Oct

so, as some of you may have seen on facebook, i made a discovery last week that, as someone who loves crumble topping, has already changed my life: you can make pie crust out of crumble topping.  i mean, it’s not like i didn’t know about press-in crusts before, but i had never thought of making a press crust with crumble topping and then putting more crumble topping on the top. it’s like a double-sided crisp. brilliant.

i made this breakthrough while making an apple-caramel pie–which was so delicious, but not very breakfasty for me. but i had started missing sweet breakfasts, so i decided that i would figure out how to make this pie revolution breakfastable. reducing the amount of sugar seemed really easy–i can’t start my day with that much sugar and still feel full two hours later–but i couldn’t figure out what to do to get protein in. then, i was given the brilliant suggestion of straining yogurt and using it like whipped cream.

and the rest is history.


at our house, we make our own yogurt. technically, shayn makes it, since it’s his chore. it’s thicker than a lot of homemade yogurt i have eaten (more like dannon or something, but not brown cow thickness) but if i were buying my own, i would buy greek yogurt–and this is not that. and straining it makes it great.

look at that picture–which is the very un-fancy way i eat breakfast at work–and just check out the yogurt! it’s so thick and very delicious. and we can use the whey that strained out to help our sauerkraut lacto-ferment. to strain it, i lined a mesh strainer with a thin kitchen towel (like a tea towel) and left it for 24 hours. voila! i think it would be as delicious–though less free!–with soy yogurt, also.

anyway, i wanted to make my pie extra-breakfasty, so i made a very nutrient-filled crust.

first, i combined into my food processor, until they were at a medium grind (lots of flour sized pieces, and some slightly larger parts):

  • 2.5-3 cups of oats
  • .5 cup of almonds
  • .25 cup of ground flaxseeds
  • .5-1 cup of whole wheat pastry flour
  • .25 cup of brown sugar
  • 1-2 tsp of ginger
  • pinch of salt (i wish i had put a little bigger pinch of salt in, but what can you do.)
then i added:
  • .25 c melted butter or earth balance (i can’t remember)
  • .5-1 c soy milk
and i pulsed the food processor till it was combined but not doughy.
for the apples, i sliced them up with one of those apple peeler-slicer-corers, but then i put half of the peel back in because i like peel/but not too much. one of my housemates had gotten some cranberries at an apple orchard (not sure why there were cranberries there, but…), and so i put some of them in too. i used 4 apples and maybe a quarter cup of cranberries–just enough for pop! i tossed them all with some cinnamon and nutmeg, and put in about 1 tablespoon of stevia and 1 tablespoon of maple syrup. i mixed everything together with a teaspoon or so of cornstarch.
i pressed about 2/3 of the crust into a pie tin, then put in the apple mixture, then covered it with crumble on top. i baked the whole thing for about 35 minutes. then i wrapped slices in foil and froze them. they defrost just enough by the morning that i don’t need to heat them in any way–yesssss!

and, so tasty.
xoxox
love
eliz.
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5 Responses to “week 4: apple pie and yogurt!”

  1. shayn October 24, 2011 at 1:56 pm #

    Yay breakfast! (and you’re welcome for the yogurt suggestion…)

  2. NB October 24, 2011 at 2:34 pm #

    You are doing such a good job with breakfast! And your pie is so pretty!

  3. Rachel October 26, 2011 at 12:27 pm #

    Yum yum and yum. On a sort of related note, I found a recipe for onion-poppy seed bialys that I want to make but it calls for barley malt syrup. Any ideas for substitutions or where to get it? I figure it’s relates cause bialys are breakfesty…

  4. eliz October 26, 2011 at 12:36 pm #

    thanks, housemates!
    rachel, i actually know the answer to this! you can try to get it online–i think it’s pretty cheap–or you can sub in molasses (but a little less of it than of the barley malt syrup), maple syrup (but with a little more flour), or agave syrup. or sorghum, as a direct 1:1 sub, if you happen to have that (which we do). if you don’t have any of those, you can just use sugar, and increase the liquid elsewhere. i assume there’s not much of it in the recipe, so probs any of these would be fine!

    • rachel October 26, 2011 at 12:59 pm #

      I knew you would know! Just like I say, You know EVERYTHING! (especially things food related)

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