Recipe: Apple Slices from Ayurvedic Cooking for Westerners

I think we can call this Tartine-without-the-guilt. This was very tasty (& beautiful!) and though it's in the dessert section of Ayurvedic Cooking for Westerners, I had it for breakfast which was perfect. I also modified the recipe slightly so that there would be more crust, and I'm so glad I did. I can't imagine how it would have worked out with less dough, since there were still two layers of apples on top. Next time I would roll add a teaspoon of maple syrup and roll out the dough a tiny bit thinner. Regardless, we still loved it for breakfast. Also to note, is that I served this with a little bit of Saint Benoit Yogurt. This yogurt is from Sonoma and really fresh by my guess as it doesn't taste very sour, a good and enjoyable sign. Yogurt is appropriate this time of year, as it strengthens digestion and is heating (because it's naturally soured) and unctuous to counter winter's dryness. Lastly, I used two different types of apples which I think enhanced the appearance in their variety of colors, so you might want to try that too. Enjoy!

Apples Slices 
adapted from Ayurvedic Cooking for Westerners by Amadea Morningstar
Serves 2

3 apples, washed, cored and sliced
1/2 tsp cinnamon
1/2 T lemon juice
1/8 c brown rice syrup (or apple concentrate per Morningstar)
1 c fresh organic apple juice
3/4 c whole wheat flour
dash of salt
1 1/2 T cold-pressed sesame oil ( or walnut or almond oil per Morningstar)
1/4 c cold water

Preheat over to 350 degrees. Cook apples in a large saucepan over medium heat with cinnamon, lemon juice, rice syrup and apple juice. Simmer for 10-15 minutes or until tender (note: they will not cook very much when in the oven, so have them as you'd like to eat them). Meanwhile, in a medium sized bowl mix together flour, salt, oil and water. Form dough into a ball adding flour if needed to hold together. Roll out dough on a lightly floured cookie sheet. Fold up edges of dough to form a short crust. Once the apples are to desired consistency, spoon them gently, perhaps artfully, onto crust pouring any remaining juices over the apples. Put in over and bake for 30 minutes or until crust is lightly brown. Cut into slices and serve warm. 

• Vata: good
• Pitta: great!
• Kapha: ok, can be made kapha-friendly by substituting barley flour for wheat flour. 

pre-baking. The off kilter shape says to me "homemade with love" :)