I WAS ON THE FOOD NETWORK!!!

1.17.18

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You guys. I was featured on the Food Network’s show Bakers vs Fakers and it was everything. I had to keep it under wraps for such a long time but it’s finally official and I can scream it from the mountain tops!

I WAS ON THE FOOD NETWORK!!!!

If you didn’t have a chance to tune in don’t you worry- you can catch it on iTunes here.

I wanted to share the recipes I made on the show with the hopes that you’ll make them at home (and judge for yourself). Today I’m sharing my twist on the apple pie- make sure to sign up to get notified when my Cashew Chocolate Coffee Cheesecake recipe drops!

Caramel Apple Tahini Stack

INGREDIENTS

Cornmeal shortbread Cookie Crust

1 1⁄2 cups gluten free flour (I love using Bob’s Red Mill)

1⁄2 cup yellow cornmeal

1⁄2 teaspoon salt

3⁄4 cups room temp Unsalted butter

3⁄4 cup coconut sugar

1 egg

1 teaspoon vanilla

Boozy Tahini Caramel

1⁄2 cup tahini

1⁄2 cup maple syrup

2 tablespoons corn whiskey (optional)

1⁄4 cup fresh sweet corn sliced off cobb (optional)

1⁄4 cup coconut cream (skimmed from the top of a can of coconut milk) (optional)

2 tablespoons Arrowroot Powder (used to thicken)

Spiralized Apples

3 large granny smith apples

4 tablespoons coconut sugar

1⁄4 cup coconut oil

Squeeze of lemon

2 tsp apple pie spice

1 tsp vanilla extract

2 tsp arrowroot powder

Coconut whipped cream

1 can coconut milk (must be refrigerated for at least 24 hour)

1⁄4 cup powdered sugar

1 tsp vanilla bean powder (or vanilla extract)

Directions:

Cornmeal Shortbread cookie

1. Preheat oven to 350 degrees

2. whisk together flour and cornmeal, set aside

3. In stand mixer Cream sugar and butter until light and fluffy

4. Add egg and vanilla and mix until combined

5. With mixer on low pour in dry ingredients and mix until combined

6. Using lightly floured hands remove dough and flatten with hands into a 1⁄2 thick slab, alternatively use a rolling pin.

7. Cut out cookies with a 2.5 round cookie cutter

8. Place on baking sheet lined with silpat (or parchment paper)

9. Bake in oven for 14 – 16 minutes until slightly golden brown

10. Remove from oven and let cool on a wire cooling rack

Boozy Tahini Caramel

1. Combine Tahini and maple syrup in a small saucepan over medium/high heat

2. Using a whisk, mix until combined making sure to keep the whisk moving.

3. Add the whiskey and coconut cream and combine

4. Once caramel starts to bubble sprinkle the arrowroot powder in and continue to whisk.

5. Add the corn, remove from the stove and pour into a high speed blender and slowly increase speed from low to high to fully blend corn.

6. Pour back in saucepan and keep warm over low heat on stove.

7. The caramel will start to thicken.

Spiralized Apples

1. Wash apples, but leave skin on. Remove stems and connect to spiralizer. (I love this one!)

2. Make sure spiralizer is set to make tiny string like pieces

3. Spiralize apples

4. Melt coconut oil in medium size frying pan over medium heat on stovetop

5. Place apples in a pan and coat with oil

6. Sprinkle coconut sugar and coat apples using tongs

7. Squeeze lemon over and keep the apples moving

8. Add vanilla and sprinkle arrowroot powder

9. Continue cooking until soft and caramelized

Coconut Whipped Cream

1. For best results use a chilled stand up mixer bowl (10 minutes in the freezer). Alternatively use a metal bowl and hand held electric mixer.

2. Place chilled coconut cream (skimmed from the top of a can of coconut milk that has been refrigerated for 24 hours) in the stand up mixer fitted with whisk.

3. Slowly move mixer from low to high speed until cream is light and fluffy.

4. Add powdered sugar and vanilla

To assemble

Place cookie on serving dish, top with apples, drizzle with tahini caramel and add a dollop of coconut whipped cream on top! Best served warm.

Stay tuned because I’ll be sharing my Chocolate Coffee Cashew Cheesecake recipe later this week!


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