Thursday, February 24, 2011

Apple Breakfast Cake

So even though I can't do gluten for now...I still I have a mean craving for yummy, wholesome and whole grain baked goods. Lots of people think that going gluten-free is healthy. But the vast majority of popular cookbooks I have delved into have created breads and baked goods from starchy and refined flours...everything is WHITE!! My poor body is used to Dave's Killer Bread people! I need some yummy whole grain goodness! This recipe balances some whole grain flours into it, and the results are DELISH...regardless of your dietary needs (my very picky and non-food adventurous sister-in-law thought this was divine!). I tweaked a recipe from "Gluten Free Girl and the Chef."

Grease 9" pan, preheat oven to 350.

4 medium apples, peeled, cored
2 tablespoons agave or honey
1 teaspoon cinnamon
2 eggs
8 tablespoons melted butter or Earth Balance (or canola oil or shortening)
2 teaspoons vanilla

1 cup tapioca flour
1/2 cup teff flour
2/3 cup brown rice flour
1/2 cup almond meal
1/4 cup dry milk powder (I used Vance's DariFree)
1 t guar gum
1 cup brown sugar
1 t baking powder
1/2 teaspoon salt

In a food processor, throw 3 of the apples (the rest is diced and mixed in at the end), honey, and cinnamon in and puree (scrape down sides as necessary). Add remaining wet ingredients and pulse a few times to thoroughly mix. In a large bowl, whisk together the dry ingredients. Mix in the wet. Dice the remaining apple and mix in. Pour into a prepared 9" pan. Bake 30-40 minutes (done when a knife inserted in the middle comes out clean!)

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