My ambitious plans for yesterday were cut short by my desire/need to sleep. I got the flour put away, put my kindergartener on the bus, threw a log on the fire and sacked out on the couch with Mel, our dog. The events of the night before wore me out.
Afterwards, with a much clearer head, I was able to make dinner (split pea soup and eggplant-check out Sept 1st post, Super Easy Eggplant), dessert (apple crisp) and breakfast (apple butter pull aparts). The fridge full of veggies still await me.
Here's the recipe for Apple Butter Pull Aparts it's originally from The Vegan Handbook from the Vegetarian Resource Group but naturally I've played around with it a bit.
Stir together:
2 cups whole wheat pastry flour
4 tsp baking powder
1 Tbs dry sweetener
Cut in with pastry cutter or fork:
1/3-1/2 cup canola oil (I use 1/3 cup or it seems to oily but you decide)
Add:
2/3 cup water
Stir until well mixed. You should have a pliable dough. Roll out on floured surface to about a 16"x18" rectangle.
Spread:
1/2 cup apple butter onto dough (you can use a little more if you like, just keep it about an inch away from one of the long sides.)
Sprinkle top of apple butter with:
1/2 cup raisins
Begin rolling up dough from one of the long sides (not the one you kept an inch away from.) I use a rubber scraper to help the dough roll up without leaving any behind. Wet the edge to seal shut and keep the apple butter inside. Place seam side down on a greased cookie sheet. I use two pancake turners to move the roll.
Spread:
1/4 cup apple butter on top of roll
Sprinkle with:
1/2 tsp cinnamon
Using one of the pancake turners, slice into 1 inch pieces (but do not seperate them) before placing into preheated oven for 35 to 40 minutes. As the name suggests, once baked, they just pull apart.
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