Grape skin flour experiments

I got some new fruit flours this past week so have been keen to get trying them out.

I got some grape seed flours and also some grape skin flours.  My first two tries with the grape seed flours I didn't really care for, but when I tried the grape skin flours, I really like them.  The grape skin flours are made by WholeVine Products.  They are naturally gluten free.



You may recall that I've made my own fruit flours before - mulberry, apple, raspberry, strawberry, but these ones were purchased - even though we have a vineyard! Maybe this year I'll make my own grape flour!

Anyhow I wanted to make some savory crackers to have with a glass of wine.  I thought about different spices and flavors and which ones go well with different wine varietals and the result is:

  • sauvignon blanc and caper crackers, and
  • merlot and mustard crackers

I love them both and so did my taster friend yesterday!  I'm really quite excited and want time to try lots of other things.  I'm going to be making some for my new Food as Medicine group this week.  I hope they like them as much as I do!

If they like them, I'll share the recipes.
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Strawberry Roulade

I had a group of British friends around last night so indulged in a yummy (not healthy) gluten free dessert - Strawberry Roulade.  But there was method behind my madness!


I am working on creating refined sugar free - and maybe even egg free - meringue style dishes.  One I wanted to try is a soft roulade where you roll the meringue into a log. But before I try changing a recipe, I want to know what it's like to do it as written, as it is then easier to know if you are on track when you make changes.



Gosh - I got quite excited!  It was a delicious light dessert that looked so pretty too. I managed to get some of my fruit flour in the recipe too - adding strawberry flour this time!  The flour is sprinkled on the top of the meringue and also included in the filling.

This sugared version is limited to an occasional treat.  As it happens, there were about 20 of us so we each only got a little taste.  The recipe says it's for 8 - 10 people.


Today I tried the same thing but using xylitol instead of refined sugar. Xylitol is a natural sugar alternative with a low glycemic index.  I cooked it a little too long and it started to brown, but apart from that, I was pleased with how it turned out.  I'll give it another try with a shorter cooking time.  But the meringue is crispy on the outside and soft and gooey in the middle!  Here's the sugar free version photo below:


I need to work on a better dairy free filling too as the coconut cream I used in this one, was too coconutty - even with some strawberry flour added.  So the experiments continue!

I'm having fun!  Do you have a favorite meringue style dessert?
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Apple Kisses

I spent a day developing recipes to make apple kisses.  Doesn't that sound a good way to spend a day!

The idea behind creating an "apple kiss" recipe was to make something like a cookie or little cake or tasty light sweet yummy, but use:

  • no dairy
  • no gluten
  • no refined sugar
  • no fat
  • AND find a way to incorporate my new found friends, fruit flours!  
and have something that tastes good!

The creation came first, then the name!  I decided that they needed to be filled and then they just looked like apple kisses!

I made two different types.  The first ones used a combination of brown rice flour, tapioca flour, potato starch and apple flour.  I used coconut palm sugar for the sweetener, applesauce, baking powder and some cinnamon.

They were really quick to make and turned out yummy!  I cut each one in half and added some apple non-dairy whipped cream to make little kisses!


For the second variation I tried gluten free oat flour plus the apple flour. I thought it might be a bit crumbly so added some xanthum gum, but they actually ended up a little moist, so maybe this wasn't necessary. Otherwise, the same ingredients were used, but before I cooked them, I flattened them a little.  I initially filled a few with apple butter that I had made and preserved a few years ago (doesn't contain butter!), but I preferred them with the apple cream!



I ended up liking the first variation the best. The second ones were just a bit to moist and gooey for my taste.  But the recipe still needs some work with slight variations so when I've got it better, I'll let you know the recipe.

The sweetener I used has become my recent favorite - Palm sugar or coconut palm sugar.  It comes from the nectar of the coconut palm. I buy the Sweet Tree version which is organic and is not refined i.e. minimally processed.  It contains no preservatives.  It is brown (as it's not been bleached like regular sugar) so using it in an apple product seemed good.  I'm thinking for other flavors the color maybe a bit strong? But that is to try on another day.  

Palm sugar also has a low Glycemic index - of 35 (cane sugar is 68, Honey is 55) - and you can switch it for the same quantity as sugar in recipes.

It's high in potassium, magnesium, zinc and is a natural source of Vitamins B1, B2, B3, B6 and C.

And it tastes good!  Brown sugar like taste with a touch of caramel!  Have you given it a try?

Fancy an apple kiss?
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Everything is tickety-boo

Another week, and another bunch of things that made me feel that life is tickety-boo:


(Gluten free, refined sugar free, dairy free) Apple Kisses


  • experimenting in the kitchen and having some successes!
  • trying out fruit flours along with my other alternative gluten free flours
  • having a friend come up and stay
  • lunch out and laughing with a friend
  • getting a new camera
  • moving furniture around and it feels so different
  • teaching a family (mum and 2 daughters) how to make jewelry :-D
  • having so many people sign-up straight away for my "food as medicine" groups
  • hearing my nephew did well in his exams - a different nephew from the one I mentioned last week!
  • having 2 bright nephews!
  • picking loads of apples and dehydrating some
  • picking pears
  • eating all this home grown food - cucumbers, tomatoes, apples, pears......
UTO (Unidentified tomato object) 
Hope you've had a tickety-boo week, with lots of yummy healthy food.
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