Apple frangipane tart with almond and hazelnut crust (with bonus shortbread cookies)

I’ve always loved treats with an almond flavor or filling. Now that I’m doing almost all of my baking with almond flour, it’s easier to make healthy treats that satisfy my almond-loving palate.

I’ve been experimenting with my gluten-free pie crust recipe, and recently tried it out in an Apple Frangipane tart. Frangipane is a filling made of ground almonds, butter, sugar and eggs. Not all Frangipane recipes call for almond extract, but I like to include it to enhance the natural almond flavor. You can bake Frangipane in a variety of pie and tart pastries, often with fruit on top, or perhaps a layer of jam below.

Apple Frangipane tart is a classic French pastry. A sweet tart crust is filled with frangipane, topped with apples and baked. This recipe uses a gluten-free crust, but you could use whatever sweet crust you prefer. This recipe is a work-in-progress, and I think that pre-baking the crust for about 5 minutes would be a good thing, but I have not tested this theory yet (we can only eat so many sweets!), so I have listed the recipe just as I made it.

Bonus Shortbread Cookies: This crust recipe makes more than you’ll need for a standard tart pan (7-9″ diameter), so roll the leftovers into a log and refrigerate until firm, slice into cookies, and bake at 350 for 7-12 minutes for a delicious gluten-free shortbread cookie.

I used granular palm sugar/coconut sugar in my frangipane. Palm/coconut sugar has a low glycemic index (35), tastes delicious and behaves almost exactly like sugar. As a bonus, it contains some B vitamins and a generous amount of minerals like potassium and iron. It does not taste as sweet as refined sugar, but it brings a richer flavor to the finished product. You can find palm/coconut sugar in asian markets, packaged as a solid, hard-to-use lump (which is often combined with refined white sugar). I’ve also seen round shaker-type container of coconut sugar at my local Whole Foods Market, but it was outrageously expensive. I’ve been buying a nice, reasonably-priced granular palm sugar from Nutsonline.com, which is also where I buy my almond flour and many other wonderful things. Their palm sugar isn’t cheap, but it is cheaper than what you might find at your market. Since it feels so much better in my body than refined sugar, I see it as a worthwhile investment in my health.

Apple frangipane tart with almond and hazelnut crust

Almond and hazelnut crust

1.5 cps almond meal/flour
1 cp hazelnut meal
1 tbsp ground chia seeds (optional)
1/2 tsp salt
1/4 tsp baking soda
1/2 cp melted coconut oil or fat of your choosing
5 tbsp liquid sweetener (honey, maple, agave, brown rice syrup, etc.)
1 tsp almond extract
1 egg

Combine almond flour, hazelnut meal, chia seeds, salt and baking soda in a large mixing bowl. Stir with a big wire whisk (or any spoon, really) until well combined.

In a separate bowl, combine coconut oil, liquid sweetener, almond extract and egg. Beat with a fork or whisk until thoroughly combined.

Stir wet ingredients into dry, scraping the sides of the bowl to make sure everything is blended.

Put crust mixture into refrigerator to firm up a bit while you prepare the rest.

Fragipane

1/2 cp almond meal
1 tbsp flour (buckwheat is good, but any will do)
1/4 cp palm sugar (or regular sugar)
3 tbsp butter
1 egg
1 tsp almond extract
1/8 tsp salt

Combine almond meal, flour and palm sugar in a food processer, pulsing a couple of times to blend. Add the remaining ingredients and blend until a smooth paste is formed, pausing to scrape down the sides to make sure everything is evenly incorporated.

Putting it all together

2-3 apples, peeled and thinly sliced

Preheat oven to 375. Thoroughly grease your tart pan, making sure to get to each nook and cranny.

Press about 2/3-3/4 of the pie crust mixture into the tart pan, making sure it is even on the bottom and sides. This is easier if it is a bit stiff and cold. Take extra care with the bottom edge, making sure that it is not too thick.

Pour frangipane into the crust and spread it evenly. Arrange apple slices on top, arranging them in a pretty pattern.

Bake at 375 for 40-60 minutes. Serve at room temperature. Store in refrigerator.

Quick and easy nut butter chocolate chip cookies

I recently discovered this great recipe for really quick, really easy, and not-too-naughty chocolate chip cookies. It’s quick and easy, and you probably have all of the ingredients in your cupboard right now (doesn’t everyone keep chocolate chips on hand like I do?). I’ve been experimenting with reducing the amount of sugar from the original recipe, and replacing some with a liquid sugar like brown rice syrup. The liquid sweeteners affect the texture, but not in a bad way.

Flourless nut butter cookies

I made mine with almond butter, but you could use any nut butter you like. They tasted better with roasted almond butter than with raw almond butter. The picture above is from The Nourishing Gourmet, a great blog for healthy food ideas.

You can use whatever chocolate chips you like, or cocoa nibs. The nibs are nice. Since they’re not sweetened, they don’t add any sweetness to the recipe. I think of cocoa nibs as a guilt-free way to have chocolate every day. They are just coarsely-ground cocoa beans. There’s no added fat or sugar, as in chocolate bars, so you get the full wallop of antioxidants and nutrients and non of the bad stuff. I like to add them to my breakfast porridges. Chocolate for breakfast–what could be better?

These cookies tend to get crunchy as they cool, but using some liquid sweetener keeps them chewier.

Nut Butter Chocolate Chip Cookies

1 cp any roasted nut butter
1/2 cp succanat/rapidura sugar
1/4 cp brown rice syrup/honey/maple syrup
1 egg
1 tsp vanilla
1/4 cp cocoa nibs or chocolate chips
1/4 cp chopped pecans

Preheat oven to 350 degrees. Grease cookie sheet.
With an electric mixer, combine nut butter, sweeteners, eggs and vanilla. Stir in chocolate chips/cocoa nibs and pecans. Drop about 1 tbsp of dough for each cookie, leaving some room for them to spread out (about 2 inches).

Bake for 10-15 minutes.

Hazelnut chocolate chip cookies

I spend a significant part of my day talking about how important it is to eat a healthy, whole-foods diet. Food is medicine. In Chinese medicine, eating a healthy, balanced diet is often the best way to have good health.

I think too many people think a healthy diet is about self depravation and no enjoyment. They’re totally wrong. My personal approach is to eat the healthiest meals that I can–whole grains, beans, lots of kale and green things, fresh fruit, nuts, all delicious, no depravation–then I’m free to indulge a little every day. It’s totally guiltless, and that lets me enjoy it so much more.

Here’s a recipe for one of my indulgences. These cookies are super rich because they’re mostly hazelnut meal, so don’t overindulge. I think they’d be equally good make with almond flour, but I like the sweetness that hazelnuts add. The thing I love most about these cookies is that there are so many things here that are good for you. That’s my most favorite treat–tasty and healthy. Balanced.

Sadly, I have no pictures of this treat, but I’ll post some next time I make them.

Hazelnut chocolate chip cookies

2 cups hazelnut meal
1/2 cup buckwheat flour (or flour of your choice)
1/4 tsp salt
1/4 tsp baking soda
1/2 cup butter, Earth Balance or coconut oil
2 eggs
1/2 cup agave, honey, maple or a combo
1 tbsp vanilla
1/2 cp chopped pecans
1/2 cp chocolate chips or coarsely chopped chocolate

Preheat oven to 350. Butter a cookie sheet or jelly roll pan, cover with parchment paper and butter the paper.

Combine hazelnut meal, buckwheat flour, salt and baking soda in a mixing bowl. Whisk together until well blended.

Beat butter/Earth Balance/coconut oil and liquid sweetner until creamy and well-blended. Beat in eggs one at a time. Add vanilla.

Add flour blend in several small quantities, beating after each addition. Dough should be fairly thick, but might still seem very moist. Stir in nuts and chocolate chips

For best results put dough into refrigerator for at least an hour, but as long as 24 hours. You can also bake them right away–they will just spread out more. The rest time lets the buckwheat flour absorb some of the moisture.

Spoon 1-2 tablespoons of cookie batter onto prepared pan, leaving some room for them to spread. Bake for 15 minutes.