Audrey is extremely innocent and sweet by nature. She always chooses to see the prettier side of things and is quite oblivious to the obscene or the complicated. I often think that she lives in a more graceful world than the rest of us. A few years ago, we were traveling in Shangri-La and I had to relieve myself in the wilderness and Peter took a picture of me as a joke. Later he asked Audrey, “What’s Mommy doing in this picture?” Audrey said, “Mommy is smelling flowers.” We didn’t even see the beautiful flowers in front of my nose as I squatted until Audrey pointed that out.
While hiking on New Year’s day we talked about two friends of mine who recently divorced. Peter asked about the man’s Russian girlfriend and I said, “I haven’t talked to them for a while. But the last I heard, she was still Russian.” Audrey asked, “She changed her nationality?”
We had guests over today and Audrey wanted to created her own version of ginger bread apple tarts. She was mixing, kneading, rolling the dough like she used to do with her play dough and had a wonderful time. Audrey was pleased with the flower shaped tarts with pink fillings while Angela said, “Ewww, they remind me of bloody guts.”
Baking is a precise science, which both Audrey and I are still learning to master, but the oven is an amazingly forgiving invention. Most baking recipes we have tried turned out quite rewarding especially when we eat our creations fresh from the oven.
Tart Crust Ingredients:
1 cups 100% whole wheat flour
1 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoons ground ginger
1/4 teaspoon ground cloves
4 tablespoons coconut oil
1/2 cup sugar
1 egg white
2 tablespoon molasses
Apple and Cranberry Mixture Ingredients:
5 medium Fuji apples, peeled, sliced
1 cup frozen cranberries
1 teaspoon vanilla extract
3 tablespoons 100% whole wheat flour
1 teaspoons ground cinnamon
3 tablespoons coconut oil
1 cup xylitol or sugar
Juice from 1 lemon
Preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. Add the coconut oil, egg white, xylitol and molasses. Knead the dough with hands until well mixed. Wrap the dough in plastic wrap and leave in the fridge for 2 to 3 hours. Separate the dough into 1 1/2 inch balls and flatten with rolling pin on a layer of dry flour. Place the thin flattened dough into muffin cups. Bake the for about 15 to 20 minutes.
Fruit Mixture Preparation:
Mix all ingredients well in a mixing bowl. Cook the mixture in a pan on medium heat for 30 to 40 minutes. Fill the Tart shells with the fruit mixture and serve immediately.