Freddy Krueger’s glove, Edward Scissorhands, Jason’s mask and machete, Jack Torrance’s axe from The Shining and Mr. Pointy from Buffy the Vampire Slayer, Experience Music Project museum
When I visitedSeattle, I fell in love with the Experience Music Project Museum. Not only did the museum have some excellent permanent collections featuring Nirvana & Jimi Hendrix, but there was also an impressive horror exhibit: “Can’t Look Away: The Lure of Horror Film”. One of the items displayed was Freddy Krueger’s glove from one of my favourite horror films, the classic slasher Nightmare on Elm Street directed by Wes Craven. This movie made a significant impact on the horror genre, and inspired a slew of slashers produced throughout the 80’s. A little over a decade later, Wes Craven’s Scream revitalized horror films, breathing new life into the genre he helped to create. Scream spawned three sequels, the fourth one released many years later in 2011. Despite the forgettable Scream 3, I was actually pretty excited for Scream 4and my review can be read here.
Property of Dimension Films
In honour of the Scream series that was set in California, I’m featuring a recipe that highlights some of California’s most popular food trends: detox, wheat free and sugar free. My spiced apple crisp puts a healthy spin on this classic dessert, making it the perfect dish to snack on during a detox.
I have been on a mission for awhile now to perfect a gluten free banana bread. I wanted a loaf that wouldn’t crumble, firm but not too gooey, and sweet enough without using processed sugar. I discovered the joys of chick pea flour – great texture, flavour and added protein. I experimented with this flour and I think that coupled with the maple syrup, it really brings out a balanced sweetness to the loaf. With the added nut protein, this makes a great recovery snack after a workout.
Growing up, apple crisp was a staple dessert in our household. Whenever my mother baked apple crisp, the house would be filled with a wonderful sweet and spicy aroma, like comforting arms wrapping around you on a cold, winter’s evening.
I’ve hesitated to make apple crisp for years because I didn’t want to make a sugary dessert, and I’ve also been trying to avoid wheat as well. However, while on my yearly detox I took matters into my own hands and threw a bunch of detox-friendly ingredients together. I crossed my fingers and hoped for that same sweet, comforting dessert.
Low and behold, I present to you the new and improved apple crisp! My adult taste buds call for a bit of heat now, so I added hints of cayenne and chili that balance out the tartness of the apples. Almond meal and flax seeds are included for some extra protein and fiber for an even healthier dessert. I used Gala apples instead of Granny Smith to add some natural sweetness and finally, I discovered the key to a really flavourful apple dessert is to slice them very thinly.
5Gala apples – peeledcored, halved and thinly sliced
1/4cupmelted raw honey
1/4cupfresh lemon juice
sprinkle of cayenne pepper
sprinkle of chili powder
For the topping:
1/2cupwheat free oats
2tablespoonsground flax seed
1/4cupmelted raw honey
Preheat oven to 350C and make sure a rack is aligned in the middle of the oven.
Place thinly sliced apples into a square 8″ glass or ceramic baking dish. Add honey, lemon juice, cinnamon, nutmeg, cayenne pepper and chili powder. Mix together using your hands, ensuring that the apples are thoroughly and evenly covered. Lightly flatten the apples with the palm of your hand so that they are relatively even in the dish.
In a separate, medium mixing bowl combine almond meal, oats, flax seed and cinnamon. Add honey and coconut oil and mix well.
Using your hands, take clumps of the almond/oat mixture and place over top of the apples, lightly flattening and spreading out the mixture until you have made an even layer.
Bake for 35-40 minutes until the top is lightly browned. Cool on wire rack 5-10 minutes before serving.
If you’re not on a detox, serve with a slice of old cheddar cheese!
For the almond meal, you can also just throw some almonds in a good processor and process until finely ground.