Tradicional apple pie and cookies

Ingredients:

• 300gr  Flour
• 200gr butter
• Water as needed
• 4 table spoons sugar
• 200gr raisens

Mix the ingredients with your hands and extend the dough with the help of a role.

Fill the pie with apple mousse with apple chunks.

I do usually twice the dough and with the left over dough you can make cookies, simply by adding raisins and making a large role you cut with a knife 50mm thick into cookie sized disks.

Once baked I added a layer of melted chocolate but it takes a few hours for it to dry.

Flaky peach pie

Ingredients:

• 420gr (3 1/2cups) all-purpose flour
• 1 table spoon salt
• 2 table spoons cast sugar
• 178ml (3/4cup or 170gr) oil or extra virgin olive oil for additional richness
• 83ml (1/3cup) almond milk

Filling ingredients:

• 1 large can of peach or 500gr peach sliced left to rest for 1-3h in 4 table spoons of sugar
• 1 table spoons all-purpose flour
• 1table spoon of butter or margarine for the lactose-free version

Recipe:

For the crust, mix all the ingredients with your hands until homogeneous and spread the pie dough with the help of a role. Spread a little over half the dough on the lower part of the oven form.

For the filling, in a frying pan add the flour and the butter and set on medium heat.
Then proceed as for bechamel by adding gradually the peach liquid (instead of milk).

Let it cook until thick. 

Spread the peach slices over the pie crust and then add the "peach bechamel".
Spread the remainder dough on the counter and with the help of a knife create strips of it.
Then add the dough strips over the pie filling to cover the pie as seen in several youtube tutorials.

original recipe

Mango Cake

Ingredients:
3 eggs
1 pinch of salt
1 small can of mango pulp
125gr sugar
500gr flours
1 tea spoon east
80ml (74gr) oil or for extra richness extra virgin olive oil

Recipe:

Separate the egg whites from the yolks.
Add the sugar to the yolks and beat them until thicker and whitish.
Add the oil and mango and mix it all until homogenous.
Finally add the flour and east and mix.
Add the egg whites bitten with the pinch of salt until stiff and incorporate them.
Don't worry that the dough is thick and sticky, it is just like a carrot cake.
Take the oven at 180C for about 45min.

It has a rich sent and taste to mango. It is moist and dense like a carrot cake and it is a significant source of fruit for thin nitpicking kids. They will still prefer the fresh mango, fortunately. But as a tea time snack it is more filling and it is a canned alternative without the overwhelming sweetness of mango pulp.

 Original recipe

Sugarfree carob-chocolate cake

 Ingredients:
3 eggs
1 cup maple syrup
2 cups Greek yogurt
1 table spoon backing powder
1 table spoon vanilla extract
pinch of salt
1/2 cup cacao
1/2 cup carob
1 1/2 cup flour

Frosting:
250gr cream
3 table spoons stevia

original recipe