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Apple inspired recipes of the week!

Posted Feb 27 2012 3:59pm

Apples are cheap, nutritious and can be added to many sweet and savoury recipes. Apples contain an array of vitamin and minerals, and are known to assist with detoxification and digestion as they are rich in soluble and insoluble fibre. Today I decided to use up some apples for dinner as they pair beautifully with roasted pork, and i couldn’t help but make a tasty sweet treat out of them as well with some yummy apple crumble muffins!

Slow roasted pork with apples

Serves 4-6

Ingredients
1kg rolled leg loin of pork
2 apples
2 red onions, peeled
4 cloves garlic
4-6 large potatoes
6 large carrots
Bunch of kale
1 tbsp olive oil
1 cup vegetable stock
Olive oil for roasting the potatoes
Gravy to serve

Method
1. Cut apples and onions in half, then into wedges and place in the bottom of a slow cooker with the garlic cloves, vegetable stock and olive oil.
2. Place pork on top of the ingredients and cook on low for 4 hours.
3. Slice carrots in half and length ways and add to slow cooker. Increase temperature to high for 30 minutes.

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4. Meanwhile, wrap potatoes in foil and bake on 180 degrees for 30 mins or until softened slightly.
5. Once potatoes are cooked, remove from the oven. Unwrap and slice into quarters. Place in a baking tray with oil.
6. Remove pork from slow cooker and bake in oven with potatoes for 30 mins, or until crackling is cooked to perfection and potatoes are nicely roasted.
7. Blanc kale in hot water just before serving.
8. Place sliced pork, topped with the slow cooked onions and apple on each plate. Add roasted potatoes, carrot and kale and top with gravy if desired.

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Wheat, gluten, dairy and sugar free apple crumble muffins

Makes 12 muffins

Ingredients

Muffins
1 cup brown rice flour
1/2 cup almond meal
1/2 cup polenta
2 tsp gluten free baking powder
1/4 cup xylitol
1/4 cup stevia
1/2 tsp cinnamon
1/4 tsp vanilla extract
1/4 cup coconut oil
2 apples grated
2 eggs, lightly beaten
1 cup almond milk

Crumble topping
1/4 cup mixed sunflower and pumpkin seeds
1/4 cup gluten free oats
1 tsp coconut oil

Method
1. Preheat oven at 180 degrees.
2. Sift brown rice flour, polenta, cinnamon and baking powder into a mixing bowl. Add almond meal, stevia and xylitol to other dry ingredients.
3. Mix in the eggs, coconut oil, vanilla extract and almond milk until well combined and free of lumps. Stir in the grated apple.
4. Mix the crumble topping together so that the oats and seeds are coated with the coconut oil. In a non stick frying pan or on a baking tray in the oven, brown crumble topping until crunchy.
5. Spoon muffin mixture into muffin trays and sprinkle with the crumble mixture.
6. Bake at 180 degrees in a fan forced oven for approximately 30 mins or until golden on top.

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