Three-Layer Apple Terrine

This post is sponsored by Reynolds®.
(Even though this post is sponsored, it’s a product that I always have on hand in my kitchen. I only stand behind brands and products I trust and like to use!)

 
This apple terrine is a three-layer apple dessert that’s healthy and delicious and has different textures in every bite.

I wanted to avoid refined white sugar, so I used maple syrup and date sugar, which is simply dehydrated, granulated dates. Spelt flour adds a lovely nutty flavor. I used organic apples, real butter, milk from grass fed cows. A special treat for you and your family with quality ingredients fit for a health-conscious life. It’s easy to make this gluten-free by just swapping out regular bread for gluten-free bread. When you use pan lining paper, it’s also a snap to pop out of the pan and clean up.

Reynolds asked me to create this recipe and make a video tutorial for it too. It’s the first video for La Maison, so let me know what you think! Are there any other video tutorials you’d like me to do?
 

Apple Slices
I prefer the rich flavor of the date sugar, but brown sugar will also work.
1/4 cup of date sugar
3 tablespoons of butter
6 small Golden Delicious apples, peeled and cored

Crust
Spelt flour adds a lovely nutty flavor. To make gluten free, use the gluten free flour of your choice.
3 tablespoons of butter at room temperature
2 tablespoons of spelt flour or all-purpose flour
1 cup of almonds, crushed
1 cup of pecans, crushed
1 egg, beaten
pinch of salt

Bread Pudding
Gluten-free bread works perfectly well here, though I used cinnamon raisin bread in mine. If your apples are small, double all of the bread pudding ingredients except for the egg.
1/4 cup of almond milk
1/4 cup of plain yogurt
1 egg, beaten
2 tablespoons of maple syrup
1/2 teaspoon of vanilla
3 slices of your favorite bread

Cream Topping
Use shredded coconut if you don’t want to use sugar. Either are optional, but both are beautiful.
1 cup of heavy cream
1 tablespoon of honey
grated zest of 1 orange
powdered sugar or finely shredded coconut for garnish
 

Preheat oven to 350° F. Line a loaf pan with a non-stick pan liner like parchment paper or Reynolds® Non Stick Pan Lining Paper. (It’s parchment with a layer of aluminum foil underneath, so it has the sturdiness and moldability of aluminum foil and the non-stick benefits of parchment.)

For the apples, mix the sugar and butter to make a paste, then set aside. Slice the apples very thinly. I used a mandolin for this, but if you are either very skilled or very patient a knife works as well. For the crust, combine the butter and the flour. Mix in the almonds, pecans, egg, and salt. To make the bread pudding, combine the almond milk, yogurt, vanilla, maple syrup, and egg. Incorporate the bread by cutting it into pieces and stirring it in.

Finally, to assemble your apple terrine, coat the bottom of the lined loaf pan with a small amount of the butter and sugar paste and arrange the apple slices on top. Continue to fill the pan with alternating layers of apples and sugar paste until you are out of apples. Press down to compress the apples. Top with the crust and press down again. Spread the bread pudding mixture on top.

Bake at 350° F for 55 minutes to an hour or until the top is golden brown. To finish it off, mix the heavy cream, honey, and orange zest together and pour on top of your loaf. Dust the top with powder sugar or finely shredded coconut for an even more tempting result. Try this recipe out with different breads, too. I used cinnamon raisin here, and have tried cranberry nut-bread too. With both breads, my final terrine came out quite delicious.