Item #143 ~ Price: $19.95  

Cooking the Whole Foods Way:
Your Complete, Everyday Guide to Healthy, Delicious Eating with 500 Vegan Recipes, Menus, Techniques, Meal Planning, Buying Tips, Wit, and Wisdom
by Christina Pirello
Christina makes healthy eating a delicious adventure. In this cookbook she takes the mystery out of cooking whole foods from savory soups to innovative entrees and delectable desserts. 500 funtastic recipes with menu examples, tips on meal planning, shopping guide and wholesome eating ideas. 353 pages


Cran-Apple Crumb Tart
by Christina Pirello

The soft pastry dough for this sweet and tangy tart is not rolled but simply pressed into the pan. Rice or maple granules are a great natural alternative to sugar and achieve the same delicious crumb topping that is so traditional in a pastry like this.

1⁄2 cup corn oil 
1/4 cup brown rice syrup
1 cup whole-wheat pastry flour
2/3 cup unbleached white flour
1 pinch sea salt

1 1/2 Granny Smith apples, peeled, cored
1 cup fresh cranberries. sorted and rinsed
2 1/2 tablespoons arrowroot
1/2 teaspoon ground cinnamon
2/3 cup brown rice syrup

Crumb Topping
1 cup rolled oats
1 cup walnuts, broken into small pieces
3/4 cup whole-wheat pastry flour
1 pinch sea salt
2/3 cup brown rice syrup granules or maple syrup granules
6 tablespoons corn oil

Lightly oil an 11-inch fluted tart pan with a removable bottom.

Prepare the Dough: Whisk together the corn oil and rice syrup. Combine the flours and salt in a bowl and slowly add the liquid, mixing until the dough just comes together. Turn it ou onto a lightly floured surface and kneed 3-4 times, just enough to form a soft, smooth ball. Pat the dough gently into a thick round. Press the dough evenly into the sides and bottom of the pan and prick all over the surface with a fork. Refrigerate 1 hour.

Preheat oven to 375 F. Place the chilled tart shell on a baking sheet and bake, in the center of oven, 10-15 minutes, until just beginning to color. Set aside to cool.

Prepare the Filling: Peel, quarter, and core the apples and cut lengthwise into thin slices. Toss the apples and cranberries with arrowroot and cinnamon. Mound the filling into the tart shell and drizzle with the rice syrup.

Prepare the Topping: Combine the oats, walnuts, flour, salt, and rice syrup granules in a food processor. Pulse to form a course meal. Combine mixture and corn oil in a bowl and crumble the mixture with your fingers, forming a course, sandy mixture. Spread topping on top of apples, covering them completely.

Bake tart about 40 minutes, until the top is golden, the filling is bubbly and the apples are tender when pierced. Cool slightly before serving warm.

Makes 8-10 Servings

NOTE: If the topping is browning too quickly, simple cover the tart with foil the last half of the baking time. 

Reprinted from Cooking the Whole Foods Way ~ Your Complete Everyday Guide to Healthy, Delicious Eating with 500 Recipes, Menus, Techniques, Meal Planning, Buying Tips, Wit & Wisdom
by Christina Pirello



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