Here’s something I created following on from the post about Fat-Free Crispy Oven Chips a few weeks ago.
I wanted to see if it would work with something sweet and after a bit of trial and error, found the perfect pairing: Bramley Apples.
Bramley Apples are native to the UK and are the most popular choice for a cooking apple, because when cooked, they fluff up into a froth of apple puree without releasing too much juice – ideal for baking pies and for this recipe! The coating of spices and egg-white emerges from the oven deliciously crisp, yet as you bite into them, the apple inside collapses in a puff of froth.
Delicious as a dessert or a snack, they’re fat-free, wheat-free, gluten-free, sugar-free and paleo friendly – and ready in just 20 minutes!
I like them plain, but then I’m especially fond of sharp-flavoured apples. You could always add a sprinkle of sugar or some cream for dipping if you wanted to be indulgent, but the dazzle on your halo after eating such a healthy dish is almost as delicious as the fries themselves!
2 large Bramley Apples
3 large egg-whites
1½ tsp ground cinnamon
1½ tsp ground nutmeg
- Preheat the oven to 200°C, 180°C Fan.
- Line a baking sheet with baking parchment.
- Add the spices to the egg-whites and whisk in thoroughly. This might seem a lot of spice for the mixture, but the blast in the oven will eliminate much of their strength.
- Peel the apples and cut into quarters.
- Remove the cores and, depending on the size, cut each quarter into 3 or 4 wedges. Don’t cut them too thin – ideally, you want them to be thick enough to be able to ‘stand upright’ on the baking sheet on their curved outside edge, for maximum crisping.
- Toss the apple slices in the egg-white mixture and stand them upright on the prepared baking sheet.
- Bake for 20-25 minutes until crisped. NB: these wont be as crisp as the potato wedges. Try a taste test after 20 minutes to decide if they need a little longer.
- Although they are still nice once cooled, these are best enjoyed straight from the oven.
I’m on a bit of a using-up-egg-whites roll at the moment, having made a lot of egg-yolk-heavy recipes recently, and so here is a variation on meringue that is ideal for lunchboxes, mid-morning snack or afternoon energy boost.
They’re gluten-free and, although they contain sugar, the amount-per-biscuit is really quite low (about 5g), so they can also sneak in as a Paleo treat.
They’re packed with nuts and seeds for all those beneficial vitamins and minerals. You can also choose to make them even more substantial by replacing the flaked almonds with some toasted oats (steel-rolled for preference – less dust, more crunch!) if you like. Don’t feel obliged to stick rigidly to the ingredients below, just make up the overall weight with your own mix of nutty goodness: sesame seeds, poppy seeds, walnuts, hazelnuts, pistachios, etc.
Short and sweet (and crunchy!) this week. 😀
70g egg-white (2 large)
pinch of salt
70g caster sugar (or the same weight as the egg-whites)
60g flaked almonds
50g sunflower seeds
50g pumpkin seeds
30g pecans – chopped
20g flax seeds
- Preheat the oven to 100°C, 80°C Fan – although no-fan is preferable if you want to keep the biscuits pearly-white.
- Line a baking sheet with parchment paper.
- Add the salt to the egg-whites.
- Whisk the egg-whites on medium speed until frothy, then gradually whisk in the caster sugar, a spoonful at a time (to allow it time to dissolve before the next spoonful). You can test whether the sugar has dissolved by rubbing a little of the egg-white between finger and thumb – you shouldn’t feel any graininess.
- Increase the speed of whisking as you add the sugar until full speed by the time the last of the sugar is added.
- Continue whisking until the sugar is fully dissolved and the meringue is thick and glossy.
- Fold in the nuts and seeds.
- Drop the mixture onto the baking sheets in whatever size you desire, but bear in mind, the larger the diameter, the longer it will take to dry out. I used a heaped tablespoon and a small round cutter to give the biscuits an even and consistent shape.
- Dry the biscuits slowly in the oven for 1-1.5 hours.
- Allow to cool completely before removing from the paper. Use a thin spatula in case the middle is still a little sticky.
- Store in an airtight container.