It's apple season in New Hampshire! Last weekend, I picked up a peck of "seconds" at a local orchard for $9. Now the trick is to figure out how to use a peck of apples. I found an apple coffee cake recipe and adapted it to make it gluten free, and also tweaked it to remove the apple chunks that my kids object to. It turned out really nicely - a strong apple-y taste, and very soft and moist. This is gluten-free and potentially dairy free, as detailed below.
Ingredients 1/4 cup butter 3/4 cup brown sugar 1 large egg 1/2 cup yogurt (use 1/2 cup cultured vanilla coconut milk, Greek style, to be dairy free) 1 tsp vanilla 1 cup gluten free flour blend, or 1/4 cup tapioca starch, 1/4 cup potato starch, 1/2 cup brown rice flour, and 1/2 tsp xantham gum 1 tsp cinnamon 1/2 tsp baking soda 1/4 tsp salt 3 cups grated apples (I used McIntosh) 1. Butter a 9x9 baking dish or a 9-inch pie plate. 2. Mix together butter, brown sugar, and egg until smooth. Add yogurt and vanilla and combine. 3. Combine dry ingredients (flour through salt) in a separate bowl, then stir into wet ingredients. 4. Fold in grated apples. Pour into prepared pan. Bake at 350 degrees for 35-40 minutes, or until set. This is very apple-y, so a toothpick test might look underdone, but it probably is fine. Let it set up for 10-15 minutes before cutting.
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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June 2019
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