2017 is a particularly abundant year for the Kentish cobnut, so you’ll be able to find them more easily than usual in supermarkets and market stalls. The cobnut is a relative of the hazelnut, and when roasted, they have a similar taste.
With apple, cinnamon and ginger, this recipe tastes like Autumn, and adding the cobnuts makes it extra specially seasonal, and celebrates the abundance we have of them this year. If you can’t get your hands on cobnuts, either omit them from the recipe, or use chopped hazelnuts or walnuts. Serve this as dessert on a cosy night in, or as a healthy treat when you’re hosting guests!
- 2 + ¼ cups oats
- 2 -3 medium apples
- 2 tbsp coconut sugar + more for sprinkling
- ¼ cup olive oil
- cold water, as needed
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 large handful cobnuts
- 1 tsp honey or vegan alternative
Pre-prepare the cobnuts by cracking them open and crushing them, spreading them over a baking tray
Preheat the oven to 190C and place the cobnuts in there to roast whilst you’re preparing the tart base
Using a blender, grind 2 cups of the oats into a flour
Pour the ‘flour’ into a large bowl, and add 2 tbsp coconut sugar, 1 tsp cinnamon and ginger, olive oil, and remove the cobnuts and place them in too
Mix until you reach a crumbly consistency
Add a small amount of cold water to soften the mixture and bring it together
Add the rest of the oats, and knead very briefly (ensure you don’t over-knead the dough, and make sure it’s not sticky. If you dough is sticky, add another handful of oats)
Flatten the dough into a pie dish or tart tin
Place the base into the oven whilst you prepare the next part
Chop your apples into thin slices
Add the apples to your mixing bowl, along with a splash of olive oil, the rest of the coconut sugar, and the other tsp cinnamon
Mix well to coat all the apple slices
Take the tart base out of the tin, and arrange the apple slices on top
Sprinkle over a little more sugar and cinnamon, and slide back into the oven
Bake for approximately 35-45 minutes, until the apples begin to brown
Remove from the oven* and drizzle with honey
Serve right away with homemade yoghurt, ice cream, or healthy home made custard (recipe coming soon!) or leave to cool
Store in an airtight container and consume within a week.
*Remove from the oven carefully, or your tart could turn into a crumble….