Not exact matches
Next time I'll do the crust first, then
peel the
apples and arrange as I go,
since I think that will shave off some of my prep time.
When they were younger, I would
peel the
apples for this,
since their little teeth had a hard time with the
apple peels.
For the Indian Carrot,
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup peeled, cored and grated apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
Apple and Ginger pudding / halwa 1 1/4 cup grated carrot (one medium carrot) 1 cup
peeled, cored and grated
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (since I served the pudding with the caramel sauce, I kept the sugar level
apple (one medium — any tart type) 1 tbsp grated fresh ginger 1 cup milk (I used low fat) 1/4 scant cup sugar (
since I served the pudding with the caramel sauce, I kept the sugar level low.
I used just 1/2 cup cocoa powder,
since that's all I had, replaced the erythritol with sucanat and the quinoa flour with spelt, subbed the pureed blueberries with one pureed and
peeled apple, and stirred in about 3/4 cup of chocolate chips.
If I happen to have an
apple that day, I'll eat it and save the core and use the core in my juice recipe
since it has just a little bit of flesh and
peel left on it that comes through in the juice (without the seeds).
Since incorporating the Clear Pure Radiance Oil and Antioxidant Booster (made with
apple peels!)