Making sultanas

We harvested our table grapes today from our arbor.  They are lovely sweet seedless grapes. Most of them I am going to dehydrate to make sultanas - or golden raisins as they are called here in the US. I still prefer to call them sultanas.


Of course, we don't use sulphur on ours as a preservative, like many store-bought golden raisins. Ours tend to come out a little darker in color than the ones we used to buy in England... I suspect it is because it is a different grape varietal.

But I use a lot of them....in baking, for snacking and daily on my unsweetened cereal or oatmeal.

On the dehydrating tray

The first three trays are in the dehydrator now. I still have loads more bunches to de-stem but that is enough for one day!  My hands still feel sticky from all that sweet juice, even after washing them a couple of times!

Sultanas are high in anti-oxidant levels and despite being high in sugar, they don't cause spikes in your blood sugar levels like refined sugar does, because they are a whole food, with plenty of fiber.  They also contain iron, calcium, protein and vitamin C.  A phytonutrient called oleanolic acid in sultanas helps promote good oral health by destroying the bacteria that cause cavities.

Just as you can use dates in baking and cooking to replace refined sugar, you can similarly use sultanas and raisins. Before using them, you should rehydrate them by soaking them in water for 10 - 15 minutes and then drinking them.

What did you harvest today?
Comments

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?
Comments