PREPERATION TIME:
20 MINUTES
—
COOKING TIME:
45 MINUTES
—

SERVES: 12

INGREDIENTS

Filling:

•​​ 6 large apples (3 Granny Smith + 3 sweet apples)
•​​ 2 packs cooked beetroot
•​​ 2 tablespoons fresh squeezed lemon juice
•​​ 65g golden caster sugar
•​​ 80ml water
•​​ 3 tablespoons arrowroot powder
•​​ 2 teaspoons ground cinnamon
•​​ 1 teaspoon vanilla extract
•​​ 1/2 teaspoon ground ginger
•​​ 1/8 teaspoon nutmeg

Topping:

•​​ 170g rolled oats
•​​ 130g almond flour
•​​ 130g brown sugar
•​​ 100g coconut oil, melted
•​​ 65g walnuts, chopped
•​​ 1 1/2 teaspoon ground cinnamon
•​​ 1 teaspoon vanilla extract
•​​ 1/4 teaspoon Himalayan salt

1
Preheat oven to 180°C. Peel half of the apples, quarter all, and remove their cores. Cut apples lengthwise into very thin slices and place into large mixing bowl.

2
Cut the beetroot into small cubes, add them and all remaining filling ingredients to the large mixing bowl and toss until well combined.

3
Scoop filling mixture into a 9x13” oven safe pan. The Falcon Bake Set works perfectly. In a large bowl mix all topping ingredients together until thoroughly combined. Evenly spread topping mixture over filling layer.

4
Bake for 45-50 minutes, until the edges start boiling and the topping is golden brown. After baking, let sit for 30 - 45 minutes to cool, or serve hot from the oven.

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Last month, Social Pantry created a menu for our Falcon Feast held at British Architect John Soane’s Pitzhanger Manor. Before the event, we spoke to founder and head chef, Alex Head, to tell us more.