The secret is to prepare it without sugar. Not without taste, only without sugar! A perfect recipe for quarantine, in which you always want something sweet but you have to deal with the balance
The attention not to accumulate too many kilos in this period of quarantine it is very high and for this reason we offer you a recipe that will save yours desire for sweet and the need to do not get fat. How, will you ask? Simply by preparing one apple pie without sugar, perfect for the desire for sweetness (omnipresent) and for making peace with guilt.
How to replace sugar in a cake
There are many ways to sweeten a cake without resorting to sugar: among the most used products there is the honey, which has different aromas depending on the origin of the essences used by bees to produce it. For 100 g of sugar consider 80 g of honey. Another substitute is the malt, which is obtained from the fermentation of cereals and is perfect for leavened desserts or creams. For 100 g of sugar use 130 g of malt. Another option is the molasses, made from beetroot or brown sugar. You can use it for prepare cookies or bread, 80 g instead of 100 sugar. The rice syrup, which is obtained from rice itself, can substitute sugar in doses of 130 per 100 g. Even it apple or grape syrup it can be used instead of sugar, taking into account that it is sweeter: in this case, for 100 g of sugar use 70 of syrup.
The apple pulp, perfect not only for this cake
Another option to do without sugar is to reduce the apple pulp in a puree, which you will mix together with the other ingredients to sweeten your dessert. This way you will only have natural fruit sugars which will delicately sweeten yours Apple pie. As a quantity, calculate the puree from two large apples for 250-300 g of flour. And if you want to enhance the sweetness even more, you can add sultanas soaked in the dough.
The recipe for sugar-free apple pie
300 g flour, 175 g butter, 1 egg, 1/2 sachet baking powder, grated zest of one lemon, 4 large apples, 100 g chopped hazelnuts.
First prepare the apple puree. Peel two, coring them and cut them into chunks. Put them in a pan and cook them with a drop of water until they flake completely. Put them in the mixer and then keep 200 g aside. Melt the butter in a bain-marie and then add it in a bowl with the apple puree, lemon zest, egg and mix well. Add the sifted flour with the yeast, 50 g of chopped hazelnuts and continue mixing. Butter a 24 cm diameter hinged mold, flour it and pour the mixture into it. Peel the remaining apples, cut them into thin slices which you will place on the surface of the cake. Finish with the chopped hazelnuts and bake at 180 degrees in a static oven for 45 minutes.