WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

Fall

Healthier Toffee Apple Recipe ~ For Ecoage

Sweets + Desserts, Commisionsdanielle coppermanComment
IMG_8935.jpg

Toffee apples are everywhere around this time of year as Fall celebrations like Halloween and Bonfire Night arrive. I was never very fond of them as a child, they were too tough to get into, and the reward for hurting teeth, cutting lips and getting sticky hands wasn't tempting enough for me. However, this variation is much more up my street. The coconut sugar used creates a really rich flavour and adding a dash of lemon juice and salt creates a wonderful salted caramel flavour, without the additives, e-numbers or artificial flavourings of most shop-bought options. I also use organic apples which always seem bigger and juicier. Apples are in abundance around September / October and I love to use ingredients that are seasonally available. I truly believe that ingredients grow for us as, when and where we need them and apples play a huge part in keeping colds at bay as the seasons shift, amongst other things. Offer a more functional and 100% natural sweet treat for family and friends this Halloween and if you have young children, get them involved in dipping and decorating too!

Components

Makes 4-6

1 Cup Coconut Palm Sugar
250ml Cold Water
1 1/4 Cups Almond or Coconut Milk
Generous Pinch of Himalayan Pink Salt, sea salt or rock salt
1 Teaspoon Lemon Juice - optional
4 Small - Medium Apples of choice (I used Granny Smiths)

+ You will also need a selection of bamboo sticks, kebab sticks or lollipop sticks.

Toppings

Chopped Salted Almonds (or any nut/seed of choice)
Golden Linseeds
Chia Seeds
Cacao Powder
Maca Powder
Chopped Cacao Nibs
Granola or Qnola

Method

Start by boiling the water in a medium saucepan. As it begins to boil, stir in the coconut palm sugar, and let the mixture boil on a high heat for 2-3 more minutes, until the sugar has dissolved. Reduce to a medium heat, then stir in the remaining ingredients. Simmer here for 10-12 minutes, stirring constantly as it can stick to the pan or burn easily. Keep a close eye on it, watching it thicken, and continue to simmer until it becomes darker brown in colour, thicker and begins to reduce slightly. To test whether it is done, take a teaspoonful and rest it on a plate to cool. As it cools it should become even thicker and should be slightly tough to touch. If it is still sticky and runny, continue to simmer and allow it to thicken even more. Once you are happy with the consistency and once it begins to set more solidly, remove the pan from the heat.

Now you need to work relatively quickly as the toffee will cool rapidly. Lightly grease a plate or a baking tray with coconut oil. Take one apple at a time and insert whichever sticks you are using through the middle of it. It shouldn't go all the way through to the other side, but deep enough to ensure it won't slip out. Now, carefully tilt the sauce pan to one side, dip the apple into the toffee mixture, and turn the apple repeatedly to coat it evenly. Lift it out of the toffee and continue to turn it above the mixture, to let any excess drip off. I recommend scraping the bottom gently, to ensure it doesn't stick too much to the plate/tray that you place them on. As the toffee begins to stop dripping, place the apple on your prepare surface, and repeat with the other apples. You can either leave the apples bare like this, or roll them through the toppings of your choice. I chopped some salted almonds finely and placed them in a medium bowl, then gently rolled the apples around in the bowl until the almond dust stuck. If it is easier, you can top the apples by taking a handful of your toppings and pressing it into the toffee coating.

Once coated, or if you are leaving them bare, place the apples in the fridge to cool and set a little more, for around 1 hour. The longer you leave them, the better.

+ These will last for around 2 weeks in the fridge or in an airtight container.

+ You can also use this toffee recipe to make individual toffees. Instead of coating apples, simply allow the toffee to cool a little, and then take teaspoonfuls of the mixture and mould it into individual shapes, or fill chocolate moulds with the mixture, and set in the fridge.

See the full article here.

Cinnamon Spiced Pecan Butter

Anytime, Seasonal, Vegan, Vegetarian, Winter, Recipe, Autumndanielle coppermanComment

In recent years, and especially as I become more in tune with nature, I have come to really notice a difference in all aspects of my life as the seasons shift. I don't spend too much time thinking about it, but when I stop to acknowledge my dietary patterns, cravings, thoughts, feelings, moods, emotions, body temperature and other physical and mental adjustments, I notice that most of them are changing in sync with the weather, the moon phases and the elemental adjustments of each season. Typically, pecans - although nowadays not especially seasonal as they are available pretty much all year round - are harvested from late September through to the end of November. Traditional Chinese Medicine teaches that nuts are warming and hot in nature and so eating nuts during Autumn and Winter is thought to help to keep us warm, internally. With their healthy fats, high protein content and abundance of vitamins and minerals, most nuts are known to nourish and strengthen the kidneys, the brain and the heart, which all need a little extra attention during the colder months as we become more  susceptible to illness.

This pecan and cinnamon butter is so simple yet highly effective, both nutritionally and energetically speaking. Cinnamon, a spice associated with the Fire element (which is the element of confidence and action, and which helps to cleanse and protect) adds extra warmth to this recipe, as well as adding aromas that can reduce fatigue and drowsiness - common side-effects of seasonal transitions into colder, darker climes. I've been enjoying this by the spoonful, stirred through breakfast bowls (such as Qnola and coconut yoghurt, chia seed porridge and smoothie bowls) and added to smoothies, tonics and adaptogen lattes. It's also delicious used as a dressing or blended into other dressings for savoury meals.

PROCESS

1. Preheat the oven to 160c. Spread the pecans evenly on a flat baking tray and once the oven is warm, place on a middle rack. Leave to toast for 10-12 minutes, until they begin to darken in colour and become aromatic.

2. Remove from the oven and transfer immediately to a food processor. Pulse for a minimum of 5 minutes on highest speed, stopping the machine to scrape down the sides, as required. The length of time required for the nuts to bind a liquified 'butter' will depend on the strength of your food processor. If necessary, pulse for up to 12 minutes until smooth.

3. Transfer to a jar or other pot and enjoy, or store in the fridge for up to 2 months.

COMPONENTS

200g raw pecans
1 teaspoon ground cinnamon
1 teaspoon vanilla powder, paste, extract or seeds from a pod
½ teaspoon Maca (optional)
Pinch of salt (himalayan pink or sea)