I found out about this Australian bakery a few days ago and while giving their website a more thorough browse today I must say I was pretty shocked to see that they have a fructose friendly apple tart!
I don’t know if this is a dream come true or a recipe (ha) for disaster.
Apple cakes (also called Granny Smiths, think chopped apples baked in a buttery pastry and iced with sugary icing – so really, more of a hand pie) were one of, if not my most favourite bakery treats growing up and I often think of them longingly. I’m planning to make a peach version in the near future – we’ll see how that goes – but to think that someone has added enough glucose/dextrose to apple to make it safe is both exciting and scary.
- Apples! I could finally taste them again.
- That’s a hell of a lot of glucose that must have gone in there. Clearly only a sometimes treat and I wonder if it has changed the apple taste a little or a lot. Would it even be worth it?
Is anyone out there crazy/brave enough to try one?
I suppose it would depend on your personal reaction to apples. For me? I think I’ll stick to remembering my childhood treats with fondness and avoid the potential outcome of agonising gut cramps/fainting episodes that apples bestow on me.
But then again, I’m kind of a wuss.