The Pancake Series #2: Healthy Turmeric & Apple Pancakes

Turmeric is one of my favourite spices. I always have some powdered turmeric stored in my cupboard. It is so incredibly versatile: I use it in lovely Indian curry dishes, but I also like to use it in sweet cooking. Although more unconventional, as turmeric is more often used savoury because of its slightly bitter, earthy aroma, I think turmeric goes wonderfully with something sweet! No wonder the “turmeric latte” is very popular, appearing on more and more menus in London coffee shops.

The turmeric latte is actually what inspired me to make this dish for lunch today. My mum came home from the hairdresser this morning, proclaiming she wanted to stop drinking as much coffee. So I asked her if she maybe wanted to have a turmeric latte instead. She replied: “Why would I want that? Putting turmeric in it doesn’t mean it’s not coffee anymore, and that’s exactly what I’m trying to avoid!” I laughed, because this is exactly the same mistake I made the first time I ordered a turmeric latte in a cafe. Baffled, I asked the waitress: “Uhm, maybe I’m being really weird, but are you sure there’s coffee in this?” She looked at me funnily and said: “I sure hope not, ’cause it’s supposed to be without any coffee!”. So there I had it: a latte without coffee. And then I realized, of course “latte” does not mean COFFEE WITH MILK. It just means: MILK. It’s just that we are so used to ordering a “latte” that we tend to forget that it’s basically an abbreviation of caffè latte. So I made my mum and myself a turmeric latte (real easy: heat up 400 ml soy milk, or any other milk, in a small saucepan add 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1 tsp honey, 1 tsp vanilla extract & whisk til the top becomes frothy, and serve in a glass!). My mum absolutely loved it. And I said to her: could you put this in a pancake?

The answer is Hell. Yes. You can definitely put turmeric in a pancake. One trip to Google.com and I would’ve had the answer, but instead I just went for it. And boy, was I happy I did. I decided to pair the turmeric with some grated apple and it just works. You have to try it for yourself, because my descriptions wouldn’t really do it justice. These pancakes are super healthy: I had these for lunch after my 6k run today and felt re-energized immediately! There is no butter or artificial sugar in these, just one egg, one apple, wholemeal spelt flour, oat flour and soy milk. The topping is quark (a really thick sort of yoghurt with a high protein and low fat content that is very common in The Netherlands), some roughly chopped hazelnuts and some left-over grated apple. And of course, there is turmeric in these pancakes. Turmeric contains curcumin, which has antioxidant and anti-inflammatory properties*. Not only is inflammation bad for your bodily health, there is new evidence suggesting that depression can be caused by inflammation levels too. I just started reading a book about it and I find it very interesting, it’s called The Inflamed Mind by Edward Bullmore. Further research should elucidate this more, but for now I’ll happily put a teaspoon of turmeric in my pancakes! Turmeric’s yellow colour makes me happy already so even if that’s all driving the effect, that’s fine by me. Let’s get to that recipe now.

Turmeric & Apple Wholemeal Pancakes

Ingredients (for 1 portion)

  • 1 medium egg
  • 1 large apple (I used Jonagold)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 40 gr wholemeal spelt flour
  • 10 gr wholemeal fine oats
  • 1 tsp baking powder
  • 80 ml light soy milk (or any other milk)
  • 2 tbsp quark (or a low-fat, high-protein yoghurt)
  • 1 tbsp hazelnuts
  • some oil for frying

Method

Peel and grate the apple coarsely (if you do it too finely, it is a bit too wet). Place the grated apple in a bowl, reserving just a teaspoon or so for decorating. Add the egg, turmeric, cinnamon and vanilla and whisk to combine everything. Then, add the spelt flour, the oats (you can use these in any ratio you like, as long as you add 50 grams in total) and the baking powder. Whisk again and then add your milk. I like to use light soy milk, because it adds sweetness without the cals. 😉 You might not need all of the milk: keep adding and whisking until the batter is the thickness you desire. I like mine thick but still pourable. Bake the pancakes in a little bit of oil of your choice. I used sunflower oil because it has a neutral flavour, it can resist high temperatures and it contains mostly unsaturated fats (the healthy kinda fat). Bake on low-medium heat til browned on both sides and stack the pancakes. Top with two tablespoons of quark, the left-over grated apple, some hazelnuts (just smash them a bit with a pestle & mortar or chop them) and a tiny sprinkle of ground turmeric. Enjoy!

I hope you enjoyed the story about how today’s bake came about. Do let me know when you try these. I love seeing your results! Feel free to share on Instagram and tag me @bakingstori. Until next time! X

*Source: https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric#section7

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Super Moist Apple Cake

Hello everyone!

January is flying by, I can’t believe we’re already halfway through. In my brain we were still in the first week of January, which is why I’m so delayed posting this recipe! For those of you following me on instagram, you already saw my Apple Cake turning up. (Can’t believe how much love it received!)

I made this cake completely out of the blue in Amsterdam. My dad had gone to the gym and I wanted to surprise him. He is a loyal follower of the blog (thanks Dad!) and told me he wanted me to bake him all that nice stuff when I come home. As he likes my apple pie, I decided to try a new recipe using apple. I basically just threw some ingredients together and I can’t believe how amazing it turned out.

This apple cake is so moist. Partly because of the homemade apple puree that I used, but also because of the mix of butter and vegetable oil I used. I actually did that because I didn’t find enough butter in my mum’s fridge, so I just threw some extra oil in (nothing worse than a dried-out cake). But I ended up being very pleased with it: the oil gives the cake that classic cake-like moisture whereas the butter adds depth in flavour.

So without further ado, let’s get to the recipe!

Super Moist Apple Cake

Ingredients

For the apple puree:

  • 3 apples
  • 3 tbsp white granulated sugar
  • 1/2 tsp cinnamon
  • 1 tbsp water

For the cake:

  • 40 grams butter (room temperature)
  • 50 ml vegetable oil
  • 100 grams white granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 150 grams plain flour
  • 1 tsp baking powder
  • 1 tsp salt

For the decoration:

  • 2 apples cut in thin slices
  • powdered sugar for dusting

Instructions

Start by preparing the apple puree. Cut the apples into chunks and add them together with the other ingredients to a sauce pan over low heat. Boil 10 minutes or until soft, stirring every now and then. Mash the apple using a potato masher if you want a very fine sauce, or alternatively leave some chunks of apple in there if you prefer. Set the puree aside to cool and preheat your oven to 160 degrees Celsius.

In a large bowl, mix the butter, oil and sugar together with a hand-held electric whisk until light and fluffy. Add the eggs one by one until incorporated and mix another 2 minutes. Add the vanilla extract and apple puree and mix a bit more.

Fold in the flour, baking powder and salt. Be careful not to overmix. Pour the batter into a round cake tin (I used 21 cm diameter). Top with the thinly sliced apples, sprinkle some sugar on top and bake for 30 minutes or until a toothpick inserted comes out clean. Cool for 20 minutes and sprinkle with powdered sugar before serving.

My dad lent me his camera and it was such a pleasure taking pictures with that instead of my phone!

Thanks for reading guys and be sure to sign up to get email notifications if I post something 🙂

Love,

Tori

Date & Walnut Lattice Pie

I really felt like making something pretty this time.

Usually, I like to keep things pretty simple. I just need my kitchen the smell nice & the bake to taste good. But I was feeling crafty and in need of buttery pie crust, so I decided on doing a double-crusted artsy pie.

 

You can use any filling you want when making a pie like this, which is great. Whatever you’re craving, just throw it in there. My inspiration for this was a pecan pie recipe that I’d seen, but then I found out I was out of pecans, so I went with walnuts. Anything works. I’m a big fan of a combination of dates and nuts (any type really), and I have done date & nut bars/tart bases in the past, so I liked the idea of working that into a pie filling this time.

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Making pie crust can appear a bit tricky at first, but practice makes perfect. Trust me, I am still working on mine. I actually did overwork my dough this time which made the crust a bit too tough to my liking. But hey, you know what’s so good about pie? It’s still really amazing even if it’s not perfect. Same goes for this all-butter pie crust recipe: difficult to get perfect, but it will always taste good and be a crowd pleaser! The most important thing to keep in mind is to not overmix your dough. Don’t knead the life out of it. I know it’s tempting, there’s something soothing about just kneading it until everything comes together perfectly and there are no lumps to be found anywhere. But that is where you’ll go wrong. You WANT these buttery lumps (around the size of peas) to be in your dough, because that’s what’s going to make the crust flaky and lovely at the end. With that in mind, let’s get to the recipe!

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Date & Walnut Lattice Pie

Yield: 12 servings – Preparation time: 60 minutes – Baking time: 35 minutes

Ingredients

For the pie crust:

  • 3 cups all-purpose flour + a bit extra for rolling the dough
  • 1 cup cubed cold unsalted butter
  • ¼ cup buttermilk + few tbsp. extra if needed
  • ½ tsp salt

For the filling:

  • 2 eggs
  • ¼ cup butter (room temperature)
  • ½ cup refined brown cane sugar
  • ¾ cup chopped pitted dates
  • ¾ cup chopped walnuts
  • 3 tbsp agave syrup
  • 1 tsp vanilla extract
  • ½ tsp salt

Instructions

Take the butter for the filling out of the fridge and let it come to room temperature while you prepare your pie dough.

For your dough, combine the butter with the flour and salt using a pastry cutter or your hands until the butter is the size of peas. Don’t overmix because this will make your pie crust tough. If you want an extra flaky crust, leave bigger bits of butter in the mixture. Add the buttermilk one tablespoon at a time just until the dough comes together. You don’t want the dough to become sticky. Of course, you can also use ice water instead of buttermilk, but I liked the extra tanginess.

Cut your dough in half, wrap in cling film and leave to refrigerate for at least 20 minutes.

Preheat your oven to 175 degrees Celsius.

While your oven is preheating and your dough is refrigerating, start to prepare the filling for this pie. Your butter should be on room temperature now, so you can start by creaming the butter together with the sugar. I used a spatula. Add the salt, agave syrup and eggs and mix to combine. Then add the walnuts and dates. Set your filling aside and return to your dough.

You will use one clump of dough for the bottom of the crust and the other clump for the top layer. Let’s start by rolling out the bottom. Lightly flour your surface and roll out the dough, making sure to keep moving the dough and flipping it so it doesn’t stick to the counter. Transfer it to a greased tart pan of your choice. It’s probably easiest to use one that is not too high, as this will make decorating easier. I didn’t have on like that though, so I just used a standard quiche pan. Using a fork, make some holes in the dough and just bake it for 5 minutes to give it a head-start to the rest of the pie.

While that’s in the oven, start rolling out the second clump of dough and cut into long strips with which you’re going to cover the pie. You can save some dough to use for other decorations like the braids I made for example. Of course, this is totally up to you!

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Take your crust out of the oven and let it cool for a bit on your kitchen counter before pouring the filling on it. Spread the filling out evenly and then decorate the top with a second layer of pie dough. You can make any pattern you want; I went for a simple lattice pie.

Bake the pie for around 30-40 minutes, just keep an eye on it. If the top is nicely golden, the pie is done. Mine took 35 minutes.

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Let me know if you have a favourite way of decorating a pie!

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Bon appétit!

Tori