Apple Almond Appetite

If all was gone, if, suddenly, we wake up into nothing, without anything we ever possessed (don’t worry, clothes still on), what remains?

The love we have for others and their love for us, our cherished memories, our ability to dance, read, sing, write, and CREATE.

I’m so inspired and over-joyed by the amount of creativity blooming in quarantine from friends with talents I never knew about. Some are writing, some creating HILARIOUS TikTok videos, some dancing, some making their own tools that they cannot currently access, and I’m sure much more is out there that I don’t know.

I LOVE IT. I LOVE THE HUMAN RACE AND HUMAN CREATIVITY. Isn’t it AWESOME what can be done with only what is within?

Ask yourself today this question. What will remain when all else is gone?

It’s within: a gift. Don’t be selfish and hide it. Let it out!

In attempt to get rid of some apples in the fridge and find something to do while listening to Brooke Castillo’s podcast called “Losing Money” which I strongly recommend and which inspired my thoughts, I ended up with this APPLE ALMOND TARTE. YA MUST TRY. It’s perfect for afternoon tea or with your favorite scoop of ice cream. I think lavender/buttercream/vanilla ice cream would be awesome complements for this.

Sahha w hana*,

Farah✨

Sahha w hana in Arabic literally translates to "with health and pleasure". It’s exchanged before and after meals as a wish for health and pleasure to everyone sharing the meal.

What you need:

Two medium sized sweet potatoes

A handful of whole almonds

2 Granny Smith apples (peeled and cut)

1/4 cup Aquafaba (the water from preserved chickpea can—don’t ask why I just thought it would be fun to spell out aquafaba. A Q U A F A B A ehehe it’s a fun word).

1/4 cup plant-based butter

3/4 cup almond flour

1 tsp cinnamon (I made the mistake of forgetting to add that while making it but sprinkled some on top and it still did its thing)

3/4 cup teff flour (any flour you got on hand)

1/3 cup apricot preserve yumz (SUBSTITUTE with whatever you like)

2 tablespoons of chia seeds in 1/3 cup water

The how-to:

PROTIP I learned from my mom: to cook the sweet potatoes, poke a knife deep into each of them all around, then wrap each with a wet paper towel, and put in the microwave for ~5 min and less if your microwave is A+ strong.

Okay, now, peel and mash your sweet potatoes. - Whisk in softened plant-based butter or coconut oil!

Add in the chia seed water mix.

Add in the apricot preserve and whisk whisk WHISK WOO.

Okay, now, add in the almond flour. What next? WHISK!

Slowly add in the sifted teff flour as you continue to WHISK.

Chop the almonds. Sounds impossible, but try its actually fun. Make sure you got a fun podcast playing in the background. - Now mix in most NOT ALL the chopped apples and almonds.

In a baking tin, layer aluminum paper then drizzle almond butter and the remaining apples and almonds. Pour the mix into the tin and do NOT stir.

Bake in 210 C (410 F) for 15 minutes or more. - Let COOL. Yes, this part is also not my favorite. I mean I just wanna say what this baby looks like!!

Okay, now, you’ve waited 15 min and deserve the big reveal of whether this upside down thing has worked out. Get you a big place, big enough to fit the tart you’re about to flip onto. Cover the top of the baking tin with the plate and FLIP. Slowly remove the aluminum paper from the tart. DID IT WORK?! It doesn’t matter, you know your quarantine buddies will still eat it regardless. - Serve with ice cream? Or fruit? Or just without anything.

SHARE and enjoy!