Apple Focaccia Recipe
1 small apple, cored and quartered
2 cup unbleached white flour, plus about, 2 t for kneading
1/4 tsp cinnamon
1 tbsp sugar or 2 t honey
1 scant t quick-rising yeast
1/4 tp 1/2 t salt (optional)
1/3 to 1/2 c hot tap water
1/3 cup raisins
4 medium apples Juice of 1/2 lemon Pinch white pepper Pinch
cloves Pinch cardamon Pinch nutmeg Pinch ground ginger or 1/2 t.
root 1 t. vanilla extract 1/4 to 1/3 C. sugar or honey 1/4 to 1/2 C.
brown sugar or
2 T blackstrap molasses 1 t. cornstarch (2 t if using honey
instead of sugar)
Glaze: 2 T. apricot jam or preserves 1 t. water
Dough: Process quartered apple in food processor for about 20 sec;
transfer to a separate bowl.
Add 2 C. flour, cinnamion, sugar or honey, yeast and salt if desired
to food processor; process 5 seconds. Add processed apple; process for
additional 5 seconds. With processor running, gradually add 1/3 C. hot
water through feeder tube. Stop machine and let dough rest about 20
seconds. Continue processing and adding water gradually through
feeder tube until dough forms a soft ball and sides of bowl are
clean. Pulse 2 or 3 mores times.
Sprinkle raisins and 1 T flour onto clean surface. Turn dough onto
surface and knead for about 1 minute to incorporate raisins. Add
flour if dough is very sticky.
Lightly flour inside of plastic bag. Plac dough in bag, seal and let
rest for 15 to 20 minutes in a warm, dark place.
Roll dough into a circle 12 to 14 inches in diameter. Lay in oiled
(ack! use spray or parchment paper!) skillet or a baking dish. Cover
with a kitchen towel and set aside in a warm place while you prepare
filling. Preheat oven to 400 degrees.
Filling: Core and slice apples paper thin. Sprinkle lemon juice over
apple slices. Add remaining filling ingredients and mix well.
Spoon filling into dough. Bake for 20 minutes, then rotate pan 180
degrees. Reduce oven temperature to 375 degrees, and bake for an
additional 20 minutes, or until apples are browned. Cool in pan for 5
minutes. Remove from pan and cool thoroughly on wire rack.
Glaze: In a small saucepan, melt jam or preserves. Add water, and
bring to a boil, stirring vigorously. Brush glaze over apples and
serve. Serves 8 to 10.
The recipe also suggests that you prepare it a day in advance to give
flavors a chance to meld.
Per serving: 236 Cal. 4g protein; 0.3g fat; 54g carb; 0 cholesterol;
5mg sodium; 3g fiber; VEGAN.
Shared by Patricia Thorp From Fatfree Digest April-May 1994,
Formatting by Sue Smith (using MMCONV)
to Ethnic Recipes
Food Tips of the Week
A few tips on healthy eating
If your aim is to lose weight and also enhance your all round well-being, among other things you really should follow a thoughtfully planned healthy-minded dietary regime. In a perfect world, this ought to include five helpings of grains and vegetables every day and take in the right proportion of nutrients.
Some lower carbohydrate diet guidlines:
* Eat regular meals
Most low carb recipes are, you won't be surpised to learn, low in carbohydrates. Your body needs energy, and carbs are a highly efficient source of energy. A lower carbohydrate diet requires more care in monitoring you energy intake, as the energy provided by fat or protein is less efficient.
* Food labels can be misleading
Watch out for food packaging that boasts to be 'low carb' - check the nutritional information on the back of the package. Many are only a little decreased and in some instances still greater than a competitors usual brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are the same.
Foods high in flavonoids
(inlcudes onion, broccoli, kidney bean and basil)
The nutrients called 'flavonoids' which exist in these natural foods are believed to be good as cancer fighters.
Experts researching the medical effects of flavonoids think that they may well have numerous health giving capabilities, amongst them, anti-dermatitis and antioxidant properties.
Many are also low in calories, so you should add them to your diet system.
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