HEMPSEEDS CRUSHED ON APPLE DESSERT. The Nordic Godess Ydyn has a tree full of apples – eating them give eternal youth! Thank you for organic Danish crushed HEMPSEEDS from http://www.moellerupgods.dk/da Crushed HEMPSEEDS are shelled hempseeds with no shell. They taste mild, soft and a bit like nuts – and taste good on this APPLE DESSERT. So not only in taste – they can replace other nuts. But you also gain health benefits from crushted HEMPSEEDS. Crushed HEMPSEEDS are rich on Omega 3 fatty acid, protein and polyunsaturated fatty acids.This helps attenuate inflammation in your body. Actually it’s good to eat a little bit every day – I do for breakfast. So here I put CRUSHED HEMPSEEDS on APPLE DESSERT – it taste good and is healthy too. Enjoy.                                               

INGREDIENTS: 700-800 g APPLES; 1-2 lemons; 100 g SHELLED CRUSHED HEMPSEEDS; 50 g oat flakes, 100 g almonds, chopped; 25 g coconut sugar; 1 vanilla bean; 50 g butter; 1 tablespoons cinnamon; Coconut oil to grease the baking form; Heavy/Whipping cream = optional (but I like it).HOW TO DO: Preheat oven 375°F (175°C traditionel oven). Grease 6 small baking forms with coconut oil with your fingers. Scald the almonds. Chop almonds. APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 1-2 lemons. (So apples wont get brownish).Heat gently (low heat) butter, oat flakes and chopped almonds (50 g) on frying pan a couple of minutes. Add coconut sugar, cinnamon and vanilla bean. Stir gently, now ready. Put alternately apples and almond/oat flakes mix in the baking forms. Put a bit of chopped almonds and a knob of butter on top of each apple dessert. Bake in middle of oven 25 minutes bake in a 375°F (175°C). Serv with 1 tablespoon of CRUSHED HEMPSEEDS on top of each APPLE DESSERT – and some whipped cream. Tasty and Healthy – Bon appetit !


 FRENCH APPLE TART. It’s apple time! My very good friend and I visited http://www.frydenlund-frugtplantage.dk/ to pick apples & pears straight from the tree. It was arriving in Edens Garden. Frydenlund Frugtplantage is a very beautiful plantation with 23.000 apple-trees and pear-trees. We picked ”Discovery” apples, ”Sunrise” apples and ”Clara Friis” Pears. When an apple hang and ripen on the apple tree – it has time to develop aroma/flavour. It tastes heavenly fresh, juicy, crunchy, sweet and aromatic. I am SO in love with these fruits – naturally I I will make a French Apple Tart. Enjoy.Picking Apples at http://www.frydenlund-frugtplantage.dk/ The plantation has 23.000 Apple and Pear Trees. When the apple hangs on the tree until it’s ripe – it develops aromatic flavour. Some of the oldest trees are planted 1930’ies and the youngest trees in 2008. It is very beautiful place with a long history – and a famous lovestory – perhaps I will tell you one day.Danish “Discovery” Apples1 kg Apples for an Apple Tart – Do you think I have enough?INGREDIENTS: TART SHELL: 225 g sifted wheat flour; 225 g butter, 4 ½ tablespoons cold water. Tart 24 cm diameter. Melted butter to grease the baking form, a little flour to spread on to the greased baking form.

APPLES: 1 kg APPLES; 4 tablespoons butter; 4 tablespoons canesugar; 2 lemons; 3-4 tablesponns Apricots Marmalade + 1-2 tablespoons cold water; Heavy/Whipping cream = optional (but I like it :-)).

HOW TO DO: TART SHELL: Preheat oven 400°F (200°C traditionel oven). Grease tarts shells with melted butter. Spread flour on to greased baking form. Sift the flour. Add butter. Stir in ice water with a fork. Gather dough with fingers. Gather dough into a ball. Chill dough ½ – 1 hour. Roll out the ball on a lightly floured board, handling as little as possible. Fit pastry into tart shell. With fork, prick pastry in many places to prevent puffing during baking. Trim, leaving an overlap to be turned under and fluted or crimped for an attractive edge. Bake in a 42°F (200°C) oven for about 15 minutes. Cool off before filling with apples.

APPLES: Peel and core apples, cut in equal slices. Put apple-slices in a bowl with juice from 2 lemons. (So apples wont get brownish). Lay all apples pieces on the tart shell. Start in outer circle and go around. Work towards the center. Melt butter and grease apples with melted butter and sprinkle with sugar. Bake in oven at 425° F (225° C) 10-12 minutes. Warm Apricot Marmalade with cold water in a small pot. Not boiling. Remove Apple Tart from oven. Brush warm Apples (not edge) with warmed Apricot Marmalade on the apples. Cool Apple Tart on wire rack. Serv warm or cool completely to serve later. If you like, serve with heavy cream. From me to you: My APPLE TART with fresh Apples we picked straight from Apple-trees at Frydenlund Frugtplantage. I love it! Bon appetit !