This was strictly an experiment ~ apple tortes without sugar or flour! I've been reading several books dealing with glycemic index and glycemic load, both of which are very important to a diabetic. Not all carbohydrates affect blood sugar and insulin levels in the same way. Some foods can be low in calories, like watermelon, yet spike insulin as if they were a doughnut.
It has been a challenge cooking for George, because he not only wants to control his diabetes but also wants to continue loosing a little weight. (He also has a great appetite and enjoys good food.)
I purchased the book "Glycemic Index Weight Loss" to better understand successful glycemic eating programs. Successful weight loss, as well as eating to improve health and reduce the risk of chronic health conditions, depends on managing blood sugar levels.
I've also learned the value of omega 3 fats ~ the kind in olive oil and fish, flax-meal and nuts. Gary Taubes writes in "Good Calories Bad Calories" that they are necessary ~ it takes fat to loose fat! The omega 3's are an uncoupling agent at the cellular level, 'unlocking it', so that the omega 6 fats can be pulled out. (Taubes book is about the science of nutrition, specifically challenging outdated hypotheses, and is exceptionally good.)
So, the weekend. Dessert. Taste thrills. I wanted apple pie, but made two little Apple-Huckleberry Tortes instead. They are a delicious way to maximize fiber, protein, and fats, with just a drop or two of agave syrup and brown sugar for sweetening.
The crust makes a thick paste, which is pressed into a miniature pie pan:
Coarse ground pecans and almonds mixed with flax-seed meal.
Add a hefty amount of cinnamon, a dash of salt, a little olive oil.
Finely minced raw apple peelings.
A dash of vanilla, a dash of rum flavoring.
The filling is cooked in the microwave for 1 or 2 minutes before pouring into the pan:
3 raw apples, peeled and finely chopped.
Cinnamon, cardamom, fresh-grated nutmeg, fresh lemon or lime juice and huckleberries.
Spoon a layer of huckleberries on the bottom, then mound the slightly cooked apple mixture into the miniature pans.
Sprinkle the top with just a few drops of Agave Syrup. (I made two little tortes, one for George, one for me. Mine had brown sugar sprinkled on top.)
Bake in a 375 degree oven for 20 minutes or so.
You want a firm crust with a filling that will hold it's shape.
Cool on a rack, and cover in plastic wrap while still warm (to hold in moisture).
I served the apple-huckleberry torte with a small scoop of Greek Yogurt. Still warm from the oven, with a robust high-energy crust and a lite filling...we enjoyed it with a cup of oolong tea right before lunch, when we needed an energy boost.A salad of fresh greens, seaweed salad from the fish market followed an hour later, with a slice or two of avocado, alfalfa sprouts, and chunks of smoked trout.
The dressing was olive-oil/balsamic vinegar/fresh limes, minced garlic and a smattering of huckleberries. I also made oatcakes with a pumpkin pate to spread over the top. I had some extra pumpkin pulp, so mixed it with olive oil, peanut butter, flax-seed meal, currants and pecans.
Oatcakes are low on the glycemic index, and make a wonderful mid-morning snack. The pate provides a nutritional boost to these little crackers.
