This recipe has been floating around the internet for the past few weeks and we are so excited one of our #cookingugly crew Leeya Engel used our Imperfect apples to make a Vegan version! Substitute gluten free flour if needed!
- 2 cups whole wheat flour
- 1/2 tsp salt
- 2/3 cup coconut butter (the best butter substitute!)
- Sliced Imperfect apples
- 5-10 tbs ice cold water
- Cinnamon powder
- Mix flour with salt. Work in the coconut butter with your hands until it becomes flaky. When it is relatively well distributed, add the water by spoonful until you can make a ball of dough. Roll it out with a rolling pin. Lay the apples onto rectangular strips of the dough following the video in this link.
- Bake at 375 C until crust is golden brown.
If you want these little cakes to be a bit sweeter, maple syrup on top. Although I am anti white sugar, powdered white sugar would add a lovely touch if making these for the holidays.
One of our other subscribers, @hellocarolcarol on Instagram made her own version as well! Keep those #cookingugly pictures coming!
SWEET POTATO POMEGRANATE SALAD
4 large Imperfect sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
Salt and pepper, to taste
1 cup (Imperfect)pomegranate arils
1/2 cup pepitas
1/2 cup feta cheese
For the pomegranate dressing:
2 tablespoons (Imperfect) pomegranate juice
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Preheat the oven to 400 degrees F. Place the sweet potatoes on a large baking sheet. Drizzle with olive oil and toss until sweet potatoes are well coated. Season with salt and pepper, to taste. Roast for 20-30 minutes, stirring occasionally, or until sweet potatoes are tender. Remove from oven.
Place the sweet potatoes in a large bowl. Add pomegranate arils, pepitas, and feta cheese.
In a small bowl, whisk together pomegranate juice, red wine vinegar, honey, olive oil, salt, and pepper. Drizzle dressing over sweet potato salad. Gently toss. Serve immediately.