Is there vegan yogurt?
Thanks for the link to the Fillo Factory. They have some fun stuff!
well, trader joes and lots of places sell dairy, pectin free yogurt, but, my understanding is that yogurt is basically live single celled animals suspended in a food medium so i think it's going to be an ethical call.
I think the reason Splenda is supposed to be better for baking is because they add something to it to make it take up more space, so it takes up roughly the same amount of space as an equivalent amount of sugar. When sugar is a significant part of the total volume of the thing you're baking that might turn out to be important.
But I don't know. I don't bake, because I'm too impatient to follow recipes.
It looks nom-alicious, and I don't even like cooked apples. ;)
Your cats seem to sit everywhere, especially when you cook. It's adorable. I tried to catch mine in the background like you do, but whenever there is noise, they escape as fast as they can. they are by far less curious.
I have recently been baking cut apples tossed with pie spices under a tiny bit of oatmeal-butter-hotwater-flour-sugar crumble topping. It doesn't quite have pie texture, but for less than a tablespoon each of butter and sugar it's a pretty awesome desert.
That looks very tasty!
If you're going for low, low calories, depending on how tart your apples are, you could maybe dispense with the sweetener all together and use cinnamon (and maybe some raisins). (I know this stuff because my mother was a diet-controlled diabetic for years and didn't like the taste of any of the artificial sweeteners.)
Apple pie is one of my most favorite things ever!
Can you post a recipe?
I find that Splenda tastes better, just a bit--and also, I find that Sweet N Low and Equal give me headaches where the Splenda (so far) has not.
Though, I'm really a sucker for just real sugar.
Brown sugar is negligably (is that a word?) less calories than white, and I prefer it just because.
I have heard great things about brown rice syrup as a sweetener, though I couldn't tell you calorically how different it is.
Mmmmmmmmmm. Now I want pie. :)
wow, that looks/sounds amazing!
is there anything in the world that would convince you to release a recipe for this?
i kind of did. i just put everything together and baked it for an hour. we have more ideas though, so it's not over yet. and it was stupidly easy. i should bake pies more often!
...it's that easy? I'm stunned! I thought pie is kind of like rocket science. I'm going to have to try this!
Cakes are rocket science. Apple pies --- well, all you basically need to do is get it hot for a while so the apples get soft. That's about the extent of the demands on you.
Oh dear, I have everything on hand but the filo dough and the graham crackers. I may have to grab those items on the way home and indulge in some guilt-free stress baking!
We just picked up a graham cracker crust. Next time I do this I'm just going to get a box of graham crackers and try that instead of the fillo dough -- just mash them up into crumbs and sprinkle them across the top.
If you try it first, let me know how it works.
And you used a store-bought preformed graham cracker crust for the bottom? Hmmm, that sounds really easy. I'll report my results back here!
is the omission of spices (nutmeg, cinnamon, etc) intentional or you just wanted a really rustic bare-bones pie?
oh, there was a liberal sprinkling of cinnamon.
Is "Cooking with Milla" the planned followup volume to "Breakfast with Roswell"?
it's overarching it's really "the distain of milla" -- she's not pleased with anything we do.
Xylitol is good. It's made from birchbark and corn cobs. It helps your body absorb calcium, too. So it's good for your bones and teeth, and it's all natural. Artificial sweeteners can be a bit gross, and also, carcinogenic :S but Xylitol is low calorie and doesn't cause blood sugar spikes :) yay! It also doesn't taste like crap, which is the most important thing.
I don't know, if as a vegan, you can eat honey, but if you can, raw honey is good too. But it has to be raw, organic honey, otherwise you lose all the nutritious goodness :)
Stevia is another natural sweetener, it's plant-based, but I think it tastes odd. But you might like it :)
Yes, I forgot about Xylitol...!
The Splenda brown sugar is great - with thin sliced apples, cinnamon, nutmeg, and a squeeze of lemon. A fat or fat substitute is necessary here, to allow for crisping and help manage carmelization and tartness. Then maybe wrap that in the vegan filo in triangles or bundles and cook it that way. I'll bet that would be scrummy.
Or - add some rolled oatmeal and spread in a flat pan so it can crisp up nicely.
Ooooo, I'm hungry.
Oh oh oh! AAAAAND, could you replace the butter in those recipes with ALMOND butter? Mmm. Maybe? Yes? No? Just an idea :)