Desserts - Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More—the Natural Way (2015)

Apple Cider Vinegar for Health and Beauty: Recipes for Weight Loss, Clear Skin, Superior Health, and Much More—the Natural Way (2015)



Easy Apple Cider Vinegar Pastry Dough

Yields: dough for 2 crusts


2 cups sifted organic spelt flour

¾ cup organic butter

2 tablespoons organic apple cider vinegar

2 tablespoons organic milk

1 teaspoon salt


1. Combine the flour and salt in a mixing bowl, then cut in the butter with a pastry blender or two knives until the mixture looks crumbly and is about the size of small peas.

2. Sprinkle over the vinegar, then the milk, and gather up the flour mixture gently until it just holds together. Do not handle the dough any more than is necessary.

3. Roll it out and use it as a pie crust.

4. Add your favorite pie filling.

5. Bake, slice, EAT!

Chocolate Cake

Yields: 1 (9-inch) cake


1 ½ cups organic white spelt flour

1 cup rapadura

1 cup cold water

⅓ cup olive oil

¼ cup cocoa powder

2 eggs

1 tablespoon organic apple cider vinegar

1 teaspoon baking soda

1 teaspoon vanilla

½ teaspoon salt


1. Preheat the oven to 350°F.

2. Combine the flour, rapadura, cocoa, baking soda, and salt in a medium mixing bowl.

3. Add the apple cider vinegar, vanilla, oil, and cold water and beat until smooth.

4. Pour into a 9-inch square baking pan and bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean.

5. Cool completely on a wire rack before frosting.

6. Frost, slice, and serve!

7. Store any leftovers in an airtight container.

Apple Cider Vinegar Pie

This is a basic recipe for “transparent” pie that’s a Southern regional favorite.

Yields: 1 (8-inch) pie


1 ½ cups organic sugar

½ cup organic apple cider vinegar

¼ cup organic flour

2 egg yolks

2 cups water

1 tablespoon melted butter

½ teaspoon lemon extract

1 (8-inch) unbaked pie crust


1. Preheat the oven to 450°F.

2. Beat the egg yolks, water, apple cider vinegar, and melted butter together.

3. Mix the flour and sugar together, then stir it into the vinegar mixture.

4. Add the lemon extract and pour the mixture carefully into the unbaked pie shell.

5. Bake for 10 minutes, then reduce the heat to 350°F and continue to bake for a further 20 to 30 minutes or until a toothpick inserted into the edge of the pie comes out clean.

6. Cool completely before slicing and serving.

7. Delicious!

Holiday Pie

This variation of traditional vinegar pie is festive enough for the holidays.

Yields: 1 (8-inch) pie


2 eggs

1 cup rapadura

½ cup chopped nuts of your choice (pistachios are a festive choice)

½ cup cranberries

½ cup shredded coconut

½ cup butter or nondairy spread suitable for baking

1 teaspoon vanilla

1 teaspoon organic apple cider vinegar

1 (8-inch) unbaked pie crust


1. Preheat the oven to 325°F.

2. Mix the eggs, butter, and rapadura together.

3. Add the vanilla and apple cider vinegar, then fold in the nuts, cranberries, and coconut.

4. Pour into the unbaked pie crust and bake for 45 minutes.

5. Allow to cool, then slice and serve with a dollop of whipped coconut cream.

6. Scrumptious!

Old-Fashioned Molasses Candy

Yields: 1 (9-inch) pan


2 cups rapadura

1 cup molasses

1 cup chopped nuts (pecans, walnuts, or almonds work well)

1 tablespoon organic butter

1 tablespoon organic apple cider vinegar

⅛ teaspoon baking soda


1. Combine the rapadura, molasses, butter, and apple cider vinegar in a large, heavy-bottomed saucepan, and cook until you have a syrup that will form a hard ball when dropped in cold water (265°F on a candy thermometer).

2. Remove the pan from the heat, add the baking soda, and stir well.

3. Stir in the nuts and pour the mixture into a buttered pan.

4. Cut into squares as it cools.

5. Try not to eat it all at once!

Homemade Gingerbread

Yields: 12 Servings


⅔ cup milk

¼ cup molasses

¼ cup pure maple syrup

⅓ cup carrot juice

1 tablespoon organic apple cider vinegar

2 tablespoons melted coconut oil

2 tablespoons ground flaxseed meal

1 cup spelt flour

1 teaspoon baking soda

¼ teaspoon salt

1 ½ teaspoons powdered ginger

1 ½ teaspoons cinnamon

½ teaspoon allspice

¼ rapadura


1. Preheat oven to 400°F. and grease an 8 x 8-inch baking pan.

2. In a large mixing bowl, whisk together all the liquid ingredients and the flax seed meal. Let sit for at least 5 minutes.

3. In a separate mixing bowl, stir together all the remaining ingredients.

4. Pour the wet mixture into dry, and stir until they are evenly combined. Do not over mix.

5. Pour the combined mixture into the pan and bake 25 minutes.

6. Remove the gingerbread from the oven and let it sit for 20 minutes to achieve the correct texture and cool down.

7. Slice.

8. Gobble it up!

Apple Pie

Yields: 2 to 4 Portions


For the Crust:

1 cup spelt flour

¼ teaspoon salt

4 tablespoons cold unsalted butter, diced

¼ teaspoon organic apple cider vinegar

3-4 tablespoons cold water

For the Filling:

2 apples

¾ teaspoon orange zest

⅛ teaspoon allspice

¼ teaspoon cinnamon

¼ cup rapadura

2 teaspoons milk, for brushing on crust


1. Crust: Stir together the salt and the flour in a medium bowl.

2. Now add the cold, diced butter, blending it using two knives. When the butter pieces are the size of peas, squeeze the dough using your hands. When you are able to form a clump, place the dough in a bowl and refrigerate for ten minutes.

3. Remove the dough after ten minutes, add the apple cider vinegar and two tablespoons of cold water. Stir with a fork, adding more water as required. Do not add more than five tablespoons of water.

4. Flatten the dough into a disk and wrap it in plastic, refrigerate for thirty minutes.

5. Preheat your oven to 425° F. Have a six to seven inch metal pie tin ready to use.

6. Prepare the apples by peeling and slicing them thinly, then cut the slices in half. Add the apples to a bowl with the rapadura, allspice, cinnamon, and the zest and toss together.

7. Using a lightly floured surface, divide the dough in two. One portion should be slightly bigger than the other (for the base).

8. Roll the larger portion for the base into a circle 1 inch bigger than the pie pan and then gently fit it into the pan. Take care not to stretch the dough.

9. Roll the smaller portion into a circle the same size as the pie pan. Set it aside.

10. Add the apple filling to the pie pan and crust. Pat it down firmly to remove any air gaps.

11. Lay the set-aside pie crust over the top of the apple filling and pinch the two seams together decoratively. Cut two slits in the middle of the crust for ventilation. Brush the pie with milk and sprinkle some sugar over the top.

12. Bake for twenty minutes at 425° F, then lower the temperature to 350° F and bake for a further fifteen to twenty minutes. The filling should be bubbling.

13. Remove from the oven to cool for two hours prior to serving.

14. A good old faithful classic!