Indian Desserts Recipes Halwa Kheer with Condensed Mild Pistachio Recipes Easy for Diwali Menu : Delicious Dessert Recipes Indian Desserts Recipes Halwa Kheer With Condensed Mild Pistachio Recipes Easy For Diwali Menu Pictures

Delicious Dessert Recipes Biography

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There are loads of reasons to celebrate fall in BC and local apples are one of them!
To identify a high quality BC Tree Fruits apple, “Look for the Leaf” and you’ll see its iconic green leaf sticker.
Did you know that the BC Tree Fruits Cooperative is owned by 520 local grower families who account for 7,894 acres of orchards in the Okanagan?

More fun facts about BC Tree Fruits:
The apple season is one of the busiest times of the year for BC Tree Fruits’ growers.
Apples are the largest crop grown by BC Tree Fruits orchardists, with this season’s apple harvest estimated at 2.5 million cartons.
There are 14 different varieties of BC Tree Fruits apples – see them pictured below.
One of my favourite afternoon snacks is a big, juicy apple, a handful of almonds, and a hunk of aged cheddar cheese. Yum!
But when I really want a treat, I gather everything I need for an apple crumble, and rub my hands together in anticipation as it bubbles and bakes.

The addition of walnuts and ginger give it a wonderful crunch and zing. I hope you’ll love this recipe too!
Ingredients
6 of your favourite BC apples (McIntosh are mine for baking and snacking), cored and chopped (I leave the skin on for two reasons: less work and more nutrients)
2 tbsp fresh, grated ginger
1/2 lemon, juiced
1 tbsp cinnamon (read about cinnamon’s amazing antioxidant properties here)
1 cup walnuts, chopped
1 cup whole wheat flour
1 cup oats
1/2 cup brown sugar
1/4 cup butter
1/4 cup coconut oil
Instructions

Preheat oven to 350F.
In large bowl, combine apples, ginger, lemon juice and cinnamon.
Place apple mixture in casserole dish and sprinkle walnuts over top.
In separate bowl, combine flour, oats, sugar, butter and coconut oil.
Pour flour mixture over apple mixture and gently press down.
Bake for about 35 minutes or until apples are bubbling and topping is crispy.
Serve with a scoop of vanilla ice cream.
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1 large ripe avocado*
1 cup coconut cream
Juice of 1 lime
3 Tbsp coconut water
1 Tbsp brown rice syrup
1 tsp chia seeds (preferably white ones)
1/4 tsp salt

1. Blend all the ingredients in a food processor or use an immersion blender. Beat to a creamy liquid.
2. Spoon the mixture into ice-cream molds, then insert the sticks. Freeze for at least four hours.
*You can also make these with the flesh of a baby coconut rather than avocado, using an additional 3 Tbsp of coconut water.
1/3 cup frozen raspberries
1/3 cup unsweetened shredded coconut (or coconut flakes for a chunkier version)
1/3 cup coconut oil
5 Tbsp salted butter*
2 Tbsp raw cacao powder or cocoa
2–3 Tbsp brown rice syrup

1. Line a dinner plate or baking pan with baking paper (a dinner plate is ideal as the slight indent creates a good shape).
2. Scatter the berries and coconut on the plate or baking pan.
3. Melt the oil and butter in a saucepan or in the microwave (the oil takes longer to melt, so add the butter a little after), then stir in the cacao powder and syrup.
4. Pour over the berries and pop into the freezer for 30 minutes, until firm.
5. To serve, either break into shards or cut into wedges.
*Be sure to use salted butter in this recipe—it gives a lovely kick.

1 cup shelled pistachios or hazelnuts, sprouted, if possible
1 cup unsweetened shredded or desiccated coconut
1 cup almond meal, hempseed meal or other nut meal
8 Tbsp unsalted butter, softened
24 oz. homemade cream cheese, at room temperature (you can use store bought cream cheese, too)
2 Tbsp yogurt or sour cream
3 Tbsp coconut cream
1/2 cup brown rice syrup (or to taste)
1 egg
Dash of vanilla powder
Small handful of pistachios, toasted and unsweetened
Coconut flakes, to serve (optional)

1. Preheat the oven to 325˚F and line the sides and bottom of a 9" springform pan with baking paper.
2. To make the cheesecake crust, grind the nuts in a food processer until semi-fine. Add the coconut, almond meal and butter and rub with your fingers to make a dough. The more you rub, the more you'll release the oils in the nuts and achieve the right consistency. Add more butter if required.
3. Press the crust into the pan, covering the bottom and sides to an even thickness (about 1/4".). Bake for five-eight minutes, until starting to turn golden. Remove and allow it to cool completely.
4. Combine the cream cheese, yogurt, coconut cream, syrup, egg and vanilla powder in a large bowl. Don't over-mix, and try to keep the aeration to a minimum while stirring (too much air will make the filling puff up and then collapse during cooking).
5. Spoon into the cold crust and return to the oven for 20–30 minutes or until the mixture pulls away from the crust a little and the center is custard-like (don't overcook).
6. Place in the fridge for at least two hours to firm before serving. Sprinkle with pistachios and coconut flakes.