The great thing about heirloom apples, besides their names, is that the varieties all look and taste so different. While the Gala is sweet and familiar, the Belle de Boskoop is tart and takes a little getting used to. The Cortland is firm, crisp and juicy and wont brown when cut or break down when baked. The Gravenstein has just the right texture to make exceptional applesauce. Kidds Red Orange may be perfect for pie, but Yarlington Mill is made for cider making.
Once you get the hang of them, introducing new flavours and textures to a recipe by combining apples will become second nature. Carefully chosen apples for pie, crisp, sauce or cider will take your recipes to the next level.
The farmers market still has a bounty of apples and they store exceptionally well. Whether they are simply sauced or transformed into chutney, jelly, compote or pie filling, apples can be preserved in a variety of ways.
Apple sauce is one of the most versatile ingredients around the kitchen. Once canned or frozen it lasts for months and can be used to sweeten up a curried squash soup or stirred into oatmeal with a sprinkle of raisins in the morning.
In gluten-free baking, applesauce adds hearty flavour and moisture, while masking stronger tasting flours. This recipe is perfect for celiacs, vegans, and true cookie connoisseurs. For all that it doesnt have (eggs, wheat, dairy) its a delicious cookie full of flavour and packed with energy.
1 cups Bobs Red Mill all-purpose gluten-free flour
1 cup sugar
cup rolled oats
cup ground flax seeds
2 teaspoons cinnamon
1 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1 cup melted coconut oil or canola oil
cup applesauce
2 tablespoons vanilla extract
cup chocolate chips
Preheat oven to 325. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the dry ingredients. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until a thick dough forms. Add the chocolate chips and stir to evenly distribute.
Drop the dough by the tablespoonful onto the baking sheets, about 1-inch apart, and flatten. Bake for 8 minutes, rotate the baking sheets, and bake for 7 minutes more, or until golden. Let stand on the baking sheets for 15 minutes before serving.
Jenn Chic is a writer, photographer, baker, cook and the market manager for the Kitsilano and Kerrisdale Farmers Markets. JennChicCooks.com EatLocal.org
