Post by AutumnGrace on Nov 27, 2019 17:19:44 GMT -5
I do not recommend this recipe. it still taste too sour. Unless you are a person who likes sour things. I will simply repost the title when it is done to "Revised Mock Apple Crisp". Until then we have some sour apple crisp to finish off. Bless my husband. He is a real trooper and eats anything I make. He needs a medal !
New idea at bottom of this old recipe.
MOCK APPLE CRISP
Step One:
Peel 4 (about 10 inch plus) long Zucchini.
Slice lengthwise in half and then again to make 4 spears.
Slice into 1/2 inch slices
In Refrigerator soak in a container of 2 cups water & 1 1/4 cups lemon juice for 24 hours or a tad longer if you need more time. (mine soaked for 36) Push all pieces under water and put lid on.
Step two:
Drain half of liquid off and put in pot on top of stove. med heat. add 2 Tbsp. Monk Fruit Blend, (has erythritol mixed w/ monk fruit) & 4 measures of pure monk fruit. (Or your equivalent sweetener) Warm to a simmer.
Add 1 1/2 tsp cinnamon, 1 tsp ginger & 3 Tbsp. butter. low simmer some more, 5-10 min. Hover close to it, stirring frequently. you do not want it to boil rapidly and fall apart or get too soft.
Add 1 tsp vanilla & 1/2 tsp salt.
Bring back to a simmer, add 1 tsp of corn starch (or your favorite thickener) to a little water and stir into pan. Stir frequently. Juice should come to a light gravy consistency. If you need to make yours thicker, adjust your carbs etc. Hover over it, stirring, until it looks like a warm homemade pie filling.
Pour into a oil sprayed 7.8 x 7.8 (about) pan. I used one tin from the store because I was taking to dinner elsewhere. Let rest while making topping.
Step three:
Mix together & blend as you add next ingredient
1/4 c coconut flour
3/4 c almond flour
2 Tbsp flax meal
2 scoops Monk Fruit
1 tsp cinnamon
4 tbsp. butter .
Blend together 1 tsp rum extract & 1 tsp egg whites & add and stir until it looks doughy but still drier.
Fork or spoon in pieces onto top off Zucchini mix, until all is covered.
Step four:
Bake at preheated 350 for 25 minutes.
Let set for at least 1/2 hour. until cooled. Top with 2 TBSP homemade whipping cream with your choice of sweetener. ( I use 1 cup whipping cream to 1 scoop Monk fruit. 1 tsp vanilla. )
Following my way. If you cut portions into 9 pieces :165 calories and 6.2 carbs
Cut into 16 pieces: 64 calories and 2.4 carbs
I adjusted the recipe I found to work this way. The other recipe was too sour for me and I did not like it to be too lemony. This method softened the taste up a lot. I omitted some spices also, I felt it was an over kill. But, Feel free to add your favorites and make it your own.
Hope this helps for the summer overload of Zucchini
better new idea. which i got from mock pineapple
skip the overnight soak in lemon put diced up Zucchini in a pan on stove, add i can of apple juice to cover Zucchini and 1 T of lemon juice. bring to a boil and let simmer 10 minutes. With a slotted spoon take the zucchini out and use in your recipe. Use leftover apple juice as needed.
New idea at bottom of this old recipe.
MOCK APPLE CRISP
Step One:
Peel 4 (about 10 inch plus) long Zucchini.
Slice lengthwise in half and then again to make 4 spears.
Slice into 1/2 inch slices
In Refrigerator soak in a container of 2 cups water & 1 1/4 cups lemon juice for 24 hours or a tad longer if you need more time. (mine soaked for 36) Push all pieces under water and put lid on.
Step two:
Drain half of liquid off and put in pot on top of stove. med heat. add 2 Tbsp. Monk Fruit Blend, (has erythritol mixed w/ monk fruit) & 4 measures of pure monk fruit. (Or your equivalent sweetener) Warm to a simmer.
Add 1 1/2 tsp cinnamon, 1 tsp ginger & 3 Tbsp. butter. low simmer some more, 5-10 min. Hover close to it, stirring frequently. you do not want it to boil rapidly and fall apart or get too soft.
Add 1 tsp vanilla & 1/2 tsp salt.
Bring back to a simmer, add 1 tsp of corn starch (or your favorite thickener) to a little water and stir into pan. Stir frequently. Juice should come to a light gravy consistency. If you need to make yours thicker, adjust your carbs etc. Hover over it, stirring, until it looks like a warm homemade pie filling.
Pour into a oil sprayed 7.8 x 7.8 (about) pan. I used one tin from the store because I was taking to dinner elsewhere. Let rest while making topping.
Step three:
Mix together & blend as you add next ingredient
1/4 c coconut flour
3/4 c almond flour
2 Tbsp flax meal
2 scoops Monk Fruit
1 tsp cinnamon
4 tbsp. butter .
Blend together 1 tsp rum extract & 1 tsp egg whites & add and stir until it looks doughy but still drier.
Fork or spoon in pieces onto top off Zucchini mix, until all is covered.
Step four:
Bake at preheated 350 for 25 minutes.
Let set for at least 1/2 hour. until cooled. Top with 2 TBSP homemade whipping cream with your choice of sweetener. ( I use 1 cup whipping cream to 1 scoop Monk fruit. 1 tsp vanilla. )
Following my way. If you cut portions into 9 pieces :165 calories and 6.2 carbs
Cut into 16 pieces: 64 calories and 2.4 carbs
I adjusted the recipe I found to work this way. The other recipe was too sour for me and I did not like it to be too lemony. This method softened the taste up a lot. I omitted some spices also, I felt it was an over kill. But, Feel free to add your favorites and make it your own.
Hope this helps for the summer overload of Zucchini
better new idea. which i got from mock pineapple
skip the overnight soak in lemon put diced up Zucchini in a pan on stove, add i can of apple juice to cover Zucchini and 1 T of lemon juice. bring to a boil and let simmer 10 minutes. With a slotted spoon take the zucchini out and use in your recipe. Use leftover apple juice as needed.
