Wheat-free apple cake with no added sugar- use those windfall apples!

So, back to the apples!  Occasionally I enjoy a slice of cake;  I don't mean an airy-fairy gateau, which is fine to end a meal, but a slice of good, wholesome cake to enjoy with a cup of tea or coffee.  It has to be a slice of something which will be simple to eat, no cake forks necessary, and satisfying - there must be some substance to it - something to get my teeth into and enjoy.

This apple cake ticks all the boxes, and, importantly at the moment, it utilises some of those apples.  Windfalls, or those mis-shapen ones are ideal as they're going to be grated.

You'll need:
200g flour, I used barley, but to make it gluten free choose your own favourite flour(s) - maybe rice and potato, or gram and soya 
half a teaspoon each of cinnamon and mixed spice - to taste
half a teaspoon of bicarbonate of soda
100g margarine
275g mixed dried fruit, I used raisins, sultanas and chopped dates
230g coarsely grated cooking apples (eating apples will give a sweeter cake, and the texture will be slightly different)
2 tsps of egg replacer made up with 4 tblsps of water or fruit juice

Rub the fat into the sifted flour, spices and bicarb until it's like breadcrumbs.

Coarsely grate the apple; I leave the skins on mine as they're organic, but you can peel yours if you like.  The weight given is of the grated apple, which, in my case, equated to two large and two medium windfall apples once I'd cut off the bruised and battered sections!

Mix the fruits into the dry mixture, then bind with the egg replacer liquid.  Turn into an 8" lined cake tin and bake in a moderate oven, 175C in my fan oven, 180C, 350F or gas mark 4 otherwise.

 Bake for about an hour and a quarter, more or less depending on your oven, the flour used etc.  Test with a warmed skewer inserted in the centre - it it comes out clean, it's done:-)  If not, give it a further quarter of an hour and test again.  It should be a lovely golden brown - rather like the splendid one below, which has been allowed to cool completely before slicing.

Many fruit cake recipes tell you to shake your dried fruit with flour to avoid the problem of all the fruit sinking to the bottom of the cake, but, as you can see, it's certainly not necessary in this recipe.

Now, time to put the kettle on, I think:-)

Apples everywere!!

Well, ok, that's a bit of an exaggeration, but for my small garden, I have harvested many pounds of organic apples.

It's a perennial problem, isn't it, what to do with them all?  I was impressed that a couple of schools have joined together in an attempt to avoid the inevitable waste of fruit, by encouraging parents, neighbours etc to donate their unwanted apples to the schools, who will press the fruit to produce fresh juice for the children.  A great idea - I hope lots of people take them up on it.

One of my favourite ways of using my apples is stuffing them and baking them.  You'll need an apple per person and a jar of mincemeat for the simple version.

Wash the apples well, I use a soft vegetable brush to ensure they're really clean.  Take out the cores; I use an apple corer - you can see how neatly it does it above.  Take a sharp knife and score around the centre of each apple - this enables the apples to rise and avoids the mess of exploding apples!

Arrange the apples in an ovenproof baking dish, and fill each cavity with mincemeat.

Bake the apples in a moderate oven until they have softened, this will take about half an hour or so, depending on your oven and the size of the apples.  Can you see how the skins have parted where I scored them, allowing the apples to sort of souffle up?  The apples will produce a little sauce as they give up some juice which mixes with the mincemeat.  Delicious:-)

If you don't have mincemeat in the cupboard, you can stuff them with any dried fruit to hand.  If you have a really sweet tooth, you might feel the need to drizzle a little maple syrup into the cavity, or some unrefined sugar.  You could also add some chopped nuts for a little "bite". 

I serve mine naked, or simply with a dollop of yoghurt, David enjoys his with custard.  You might like your with ice cream - but whatever topping you choose, I hope you enjoy them.

Vegan tofu "cheesecake". low cholesterol but just as tasty:-)

When I became vegan I was determined not to give up the foods I enjoyed - I love my food, including desserts, and cheescakes were always amongst my favourites.

This very easy mock cheesecake, based on one served at On The Eighth Day in Manchester, hits the spot each time, and is the one I make most often.  The top can be decorated in any way you choose, I like to use poached frruit, particularly blackcurrants, as the contrast in colours is so dramatic, but you go for whatever you like - chocolate curls?  strawberries?  raspberries?  mandarin segments?  Indulge yourself safe in the knowledge that your cholesterol intake is fine, despite the indulgent taste - yay:-)

Base:
300g of either sweet biscuit (cookie) crumbs, or, as I prefer, plain rye crackers
175g melted margarine, I use soya

Crush the biscuits and mix with the melted margarine.  Told you it was easy!

Filling:
1 x 297g pack of soft, firm tofu - drain off the excess liquid
2 x lemons - you need to zest them, then juice them
50g cornflour
3tblsps golden syrup, or other sweetener
450ml water
You may want to add a little sugar to taste, depending on your tastebuds, this is not a super-sweet dessert.

Pack the crumb base into a well-greased 8" diameter flan dish.  I use one with a loose base so that it's easy to de-mould, but then, I'm lazy:-)

In a pan, heat the water, golden syrup and cornflour until boiling, make sure you stir constantly to avoid lumps forming - you do want a smooth cheesecake, don't you?  Reduce the heat and simmer until thickened.

Remove from the heat and add the strained tofu and lemon zest and juice.  Blend well, I use a stick blender in the pan, then pour onto the base and place in the fridge to chill and set.

It's as simple as that.  It tastes lovely and fresh as it is, but, as I say, you can tart it up with fresh or poached fruit, in which case, serve a little of the fruit's liquor with it as a sauce.

Why do I feel hungry now????????  Enjoy:-)