Paleo Apple and Quince Pockets
Quince and Apple
The last few weeks has been a time for many firsts. First time cooking and eating salsify and now tackling quince for the first time. Talk about challenging yourself and if I can do it you can do it too! Like with many other recipes I walk around with an idea for a recipe to make sure it makes sense in my head. And then I proceed to testing it. So happy these apple and quince pockets turned out great. To balance the tones of the spices I added just a little bit of black pepper. Don’t let this scare you, you don’t actually taste it. It does exactly that, balance and enhance the cinnamon and all spice flavors.
On the Go
I love to make easy bites that travel well. Even better when it’s dessert on the go. Well I don’t know to go where. There aren’t that many places to go to at the moment. But it’s perfect for movie night on the couch then. Yes, not on the go on the couch. Makes much more sense in our current semi-lockdown. What else are we going to do…
Tip!
Make sure you buy finely ground cassava flour to get the best results.
Cassava Flour vs. Tapioca Flour
I’ve been on the tapioca roller coaster for a while now. But I think it is time to jump ship to the much better and exciting cassava flour. They are both derived from the cassava root. But the biggest difference is that tapioca only contains the starch from the root. And cassava contains all the elements of the root. That means it also contains more nutrients than tapioca flour. So, while you need other flours to balance out tapioca starch, cassava flour can stand alone. Meaning you can make batters and dough with just cassava flour without mixing it with other flours to get the desired result. One of the main reasons I wasn’t using it a lot before was because it was difficult to source. I now found several websites online where you can order it. Yay for cassava!
Snacks and Desserts:
Apple and Quince Pockets
Ingredients
Apple and Quince Filling
- 250 gram quince 1 big quince
- 500 gram apple washed, peeled and cut into small cubes
- ½ cup coconut sugar
- 2/3 cup raisins
- 1 orange juice
- 1 lemon juice
- ½ cup water
- 1 tsp cinnamon
- 1/16 tsp black pepper
- ¼ tsp all spice
Dough
- 1¾ cup cassava flour
- 70 gram butter
- 1 egg
- ¾ cup coconut milk
- 1 pinch salt
Optional
- 2 tbsp xylit powdered sugar
Instructions
Apple and Quince Filling
- Wash and remove the core of the quince. No need to peel it as the pectin in the peel will help to thicken up the mixture. Cut into small cubes similar size as your apple cubes. Place cubes into a pan and in between cutting drizzle lemon juice over them to keep them from oxidizing.
- Add all filling ingredients to the pan and turn the heat on to medium. Mix everything together and allow to cook and reduce for 25 minutes.
- Set aside to cool down.
Dough
- Preheat oven to 165°C and line a baking sheet.
- Mix cassava flour and salt with butter by hand till you get a rough crumbly texture.
- Beat the egg and add to the mixture together with milk.
- Mix everything by hand till you have a soft pliable dough.
- Partition the dough into 16 equal pieces and roll into balls.
- I used a taco press to flatten the balls between cling foil, but if you don’t have you can roll them out between cling foil with a rolling to about 14 centimeters in diameter.
- Place one tablespoon of the filling towards to lower half of the dough.
- Use the cling foil to gently guide the top part of the dough over the filling and press the edges on top of each other.
- Use a fork to finish pressing the dough together and place on baking sheet.
- Repeat step 9-12 till you have used up all the dough. You will have a bit of filling left. You can add it to your yogurt or on top of your smoothie bowl.
- Brush each pocket with olive oil and place in the oven for 20 minutes.
Optional
- Once slightly cooled you can sift the xylit powdered sugar over the pockets to enjoy.