It is Apple Cider season. My husband looks forward to this time of year: Apple cider. pumpkin, cranberries, and the list goes on. I have been reading a lot of posts regarding apple cider and turning it into a syrup. What a great idea to get that concentrated flavor.
This recipe was inspired by a post I saw recently. Hope you enjoy this dessert as much as we did.
- 2 c apple cider
- 1 egg
- 1 c coconut sugar
- 3 tbsp paleo all-purpose flour
- 2 cups water
- 1 envelope gelatin
Put the cider into a saucepan and bring to a boil. Reduce cider down to a half a cup. Stir frequently. Remove from heat and set aside.
Preheat oven to 350 degrees.
Mix together egg, sugar and flour; stir until well combined. Add water, gelatin and cider to egg mixture. Stir until well combined.
Prepare a water bath. Use a large pan deep enough to hold water and ramekins.
Fill ramekins about 2/3 full. Place in water bath. Bake until top does not move in waves. It will be a rich brown color (from the coconut sugar). These can take 45-60 minutes.
Remove from oven. Cool to room temperature, then refrigerate. It will continue to set as it chills in the refrigerator. Serve with whipped cream (dairy or coconut).
Serve. Eat. Enjoy.
Note: I used coconut sugar because it has a low glycemic index.