Today's lunch box contains two soy sausage, tahini, pesto, tomato, carrot, shallot & spinach sandwiches, a container of 'cheezy chickpeas', a container of red grapes, raisins & dried apricots and a slice of apple-raspberry & coconut tart (recipe below).
The tart was an idea that came to me early yesterday morning as I lay there wondering whether to get up at 5am or hope for a little more sleep. I remembered that we had some apples that needed using and thought that they would be yummy with a bit of cinnamon, coconut, almond meal & raspberries. Turns out that I was right. P. and I gobbled up a quarter of it last night and only stopped in order to avoid making ourselves sick.
Apple-raspberry and coconut tart
Ingredients
Pastry
2/3 cup plain flour
2/3 cup almond meal
1.5 tablespoons of vegetable oil
2 teaspoons of sugar (optional)
water
Filling
3 Granny Smith apples (peeled, cored and sliced)
2/3 cup raspberries
1/3 cup shredded coconut
1/4 cup plain flour
1/3 cup almond meal
1/4 cup of vegetable oil
2 teaspoons of cinnamon
1/2 teaspoon of ground cloves
1/2 teaspoon of allspice
1/3 cup sugar
1/4 teaspoon baking powder
Egg replacer equivalent of 3 eggs
Instructions
Pastry
Preheat the oven to 180 C.
Combine the ingredients together and knead into a ball. Roll flat with a rolling pin (sprinkle some extra flour on top if it feels too sticky) and then press evenly into a greased shallow pie dish (or a pyrex one - they don't stick, which is nice).
Bake for around 8 minutes or until slightly brown (start preparing the filling while the pastry is baking).
Remove from the oven, but leave the oven on.
Filling
Sprinkle one of the teaspoons of cinnamon over the slices of apple and stir through. Place half of the apple slices on the base of the tart in a spiral pattern.
Combine the remaining dry ingredients together in a bowl and stir thoroughly. Add the vegetable oil, egg replacer and stir together. Add water if the mixture is too dry. When well combined, add the raspberries and stir through gently.
Pour the mixture over the apple and spread it out so that it covers the tart evenly.
Place the remaining half of the apple slices on top of the mixture in a spiral pattern, pushing gently so that they sit into the filling. Sprinkle with a small amount of sugar if desired.
Bake for 30-35 minutes, or until the apples are browning and the filling is starting to become crumbly (it will be more sticky than a cake though and so your knife will not come out clean if you stick it in the centre of the tart).
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