Veiled peasant girls is a traditional and classic Norwegian dessert with a perfect blend of sweet and sour, soft and crunchy. In this version I have chosen to use nuts and oats instead of breadcrumbs to make it gluten free and low GI. The nuts and oats are baked in butter, tagatesse and cinnamon to get a lovely crispy and caramelized finish to complement the unsweetened fresh apple puree.
Time: 1 hour
1 teaspoon lemon juice
1 handful walnuts
1 handful almonds
1-2 handfuls gluten free oats
1 tablespoon butter
1 tablespoon tagatesse
½ teaspoon cinnamon
1 – ½ cup whipping cream
1 pinch stevia
Preheat the oven to 250° F (120° C).
Peel and dice the apples and mix with lemon juice in a casserole with lid. Warm up the apples and let it simmer until the apples are soft. Make a pure of the apples by using a fork to squash the pieces. Let it cool, and then chop coarsely.
Combine the nuts, oats, butter, tagatesse and cinnamon in a bowl. Pour over 3 tablespoons of the apple purée and stir. Pour the mixture onto a baking tray and bake for 40 minutes. Let it cool.
In a bowl, whip the cream and a small pinch of stevia until stiff peaks are just about to form.
In four small glasses layer the apple purée, whipped cream and chopped nuts and oats.
Serve right away while the crumbs are crisp.
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