Grain Free Apple Cake

GRAIN FREE APPLE CAKE

Ingredients:

4 eggs  (or the equivalent in flax or chia goo)

 1 ¾ cups coconut sugar

½ cup pure maple syrup

½ cup melted coconut oil

 2 heaping teaspoons ground cinnamon

1 tsp. ground ginger

6 -8 medium Gala, Fuji, or Honey Crisp apples

1 cup coconut flour

2 tsp. baking soda

1 tsp. guar gum

Directions:

Preheat oven to 350*.   

In a large bowl, mix the eggs, sugar, cinnamon, ginger, syrup,  and oil.

Peel and slice the apples, adding to mixture in bowl (coating as you go to keep them from turning brown).

In a small bowl, whisk together flour, baking soda, and guar gum.  Add to the ingredients in the large bowl.  Mix well until all of the flour is absorbed by the wet ingredients.

Coat a 9x13” or two round 9” pans with cooking spray.

Pour mixture into prepared pans.

Bake for 30 – 35 minutes.

This is an adaptation of the Grain Free Apple Cake recipe that I just posted.  I wanted a cake that I could eat, that was free of grain and refined sugar, as well as dairy, soy, and corn.    The cake itself is a bit crumbly - but oh so filling and yummy!   

Gluten Free Apple Cake

GLUTEN FREE APPLE CAKE

Ingredients: 

2 eggs  (or 2 Tbsp. flax or chia seed dissolved in 6 Tbsp. hot water)

1 ¾ cups pure cane sugar (C & H or Domino brand)

2 heaping teaspoons ground cinnamon

½ cup grapeseed oil

6 medium Gala or Fuji or Honey Crisp apples

1 cup brown rice flour

1 cup gluten free all purpose flour

2 tsp. baking soda

1 tsp. guar gum

Directions:

Preheat oven to 350*.   

In a large bowl, mix the eggs, sugar, cinnamon, and oil.

Peel and slice the apples, adding to mixture in bowl (coating as you go to keep them from turning brown).

In a small bowl, whisk together flour, baking soda, and guar gum.  Add to the ingredients in the large bowl.  Mix well until all of the flour is absorbed by the wet ingredients.

Coat a 9x13” or two round 9” pans with cooking spray.

Pour mixture into prepared pans.

Bake for approximately 55 minutes.

Biscuit Topped Chicken Pie in the Crockpot

BISCUIT TOPPED CHICKEN PIE

(free of gluten, dairy, soy, corn)

4 Tbsp. brown rice or sorghum flour

4 Tbsp. grapeseed oil

1 ½ cups Kitchen Basics Chicken Broth

1/ 2 cup hemp milk

1 tsp. sea salt

½ tsp. ground black pepper

2 cups cooked chicken breast, diced

2 cans peas & carrots, drained

1 can white or black beans, drained & rinsed

1 batch of dough for Buttermilk Gluten-Free Drop Biscuits*

Greast a 4-quart slow cooker.

In small saucepan over medium, whisk together flour and oil.  Slowly stir in milk, broth, salt, & pepper.  Cook on medium for 5-10 minutes or until mixture is thick, mixing often.

Add chicken and veggies to slow cooker, pour cream soup mix over top and stir to combine.

Using an ice cream scoop, drop biscuit dough over top, making sure they all touch.  They will expand as they cook.  

Cover slow cooker and vent lid with spoon handle or chopstick.  Cook on High for 3-4 hours or on Low for 6-8 hours until sauce is bubbling up around the biscuits and biscuits are cooked through.

BUTTERMILK GLUTEN FREE DROP BISCUITS

 1 cup brown rice flour

1 cup sorghum flour

½ cup all purpose gf flour (I use Bob’s Red Mill)

½ cup arrowroot starch

¼ cup potato starch or tapioca starch

2 Tbsp. pure cane sugar

4 tsp. Hain Grain Free Baking Powder

1 tsp. sea salt

1 tsp. baking soda

1 tsp. guar gum

½ cup lard

1 ¼ cups hemp milk

2 Tbsp. cider vinegar

1 egg (or 1 Tbsp. chia or flax seeds mixed with 3 Tbsp. hot water & left to set 5 minutes)

Combine milk and vinegar, let stand 5 minutes.  If using egg replacer, combine and let stand.

In a large bowl, whisk together dry ingredients.  Cut lard into dry ingredients with pastry blender or two forks – until it is crumbly.

In smaller bowl, combine egg or replacer, and buttermilk.  Pour buttermilk mixture into the dry ingredients and mix with a fork.  Dough will be just slightly stiff when mixed.  

This is one of my latest, most-requested meals by my family.  It is soo easy to put together, and is an amazing comfort food dinner!

linked to: glutenfreefridays#26

Pull Apart Cinnamon Raisin Crockpot Biscuits

All of Christmas break I had been promising to make the kids a crockpot breakfast, and they've been craving cinnamon rolls or something similar.   I got out my WONDERFUL new cookbook, The Everything Gluten-Free Slow Cooker Cookbook  and modified this recipe.  It made 10, which was perfect for my family of 5.  The kids are already begging to have this again soon!

PULL-APART CINNAMON RAISIN BISCUITS

Modified from The Everything Gluten-Free Slow Cooker Cookbook

1 cup brown rice flour

1 cup arrowroot starch

1 Tbsp. Hain Foods grain free baking powder

1 tsp. guar gum

½ tsp. sea salt

1/3 cup sugar

½ tsp. ground cinnamon

1/3 cup lard or ¼ cup plus 1 Tbsp. grapeseed oil

2 eggs OR 2 Tbsp. flax meal or chia seeds combined with 6 Tbsp. hot water & set 5 minutes

¾ cup hemp or hazelnut milk

½ cup Sunmaid Raisins

In a large bowl, whisk together flour, starch, gum, baking powder, salt, sugar, & cinnamon.   Cut in oil or lard until it is in crumbles.  In a small bowl, whisk together milk and eggs.  Mix into flour mixture using a fork.  Dough will be a sticky, cake-like batter.  Mix in raisins.      Grease a 4 quart slow cooker with cooking spray or line with parchment paper then cooking spray.  Using an ice cream scoop, drop balls of dough into cooker, with edges almost touching.  They will rise while baking and will be pull apart biscuits.   Cover slow cooker with lid vented with chopstick or handle of wooden spoon (my toaster tongs worked perfectly).  Cook on high for about 2-2 ½ hours, or on low for 4-4 ½ hours.  Biscuits around edges will be more brown than those in the center of cooker.  They are done when a toothpick inserted in the center of the biscuit comes out clean.   Remove cooker insert to a cooling rack. Remove lid.  Allow to cool for several minutes while you make the glaze.  Glaze and serve warm.

QUICK VANILLA GLAZE

1 cup sifted corn free powdered sugar

2 Tbsp. hazelnut milk

1 tsp. vanilla extract

Whisk together and drizzle over biscuits in cooker.  Serve immediately.

Incredible Sandwich Bread

 I don't know about you, but for me personally, nothing hits the spot for lunch like a sandwich.  The challenge with all of our allergies is finding bread that is yummy (they are getting better, but many gluten and dairy free breads are not so tasty) and safe for all 5 of us - which is a challenge with Mandie's allergies.  Luckily, I grew up on homemade bread, and have never really liked much store bought bread.  I have baked bread for YEARS, both with gluten and dairy and now gluten and dairy etc. free.  This recipe is a compilation of multiple attempts with multiple recipes.  It is not only tasty, but holds together well (not dry and crumbly like many gluten free breads), is a wonderful size for sandwiches, and is full of whole grains (my personal fave!). It is very easy to mix up, though I think I will start making bags full of the dry ingredients for use during tax season/wedding dress making season this year!

Best Sandwich Bread

(Large) Bowl 1:

1 cup white rice flour

1 cup sorghum flour

½ cup amaranth flour

1/2 cup millet flour

1 cups tapioca flour

1 cup brown rice flour

1 cup Bob’s Red Mill All Purpose Gluten free flour

1/2 cup potato starch

3 tsp guar gum

2 tsp sea salt

1 Tbsp. white sugar

2 Tbsp. brown sugar

1 cup warm water

2 tsp. AuthenticFoods Dough Enhancer

3 whole eggs and 3 Tbsp. flax meal + 9 Tbsp. hot water (OR 6 Tbsp. flax plus 1 cup hot water)

3 Tbsp. grapeseed oil

 (Small) Bowl 2:

2 cups warm water (microwave 30 seconds)

4 ½ tsp (2 packets) yeast

2 Tbsp. sugar

   If using flax, combine it with water and allow to gel.   
 Fill an oven safe baking dish (I used my 9x9 cake pan) with warm water and place it on the last rack in the oven.  Turn oven on to warm setting, or 200 degrees.

    Add the sugar to small bowl 2, then add the yeast and the warm water.  Set aside while you work on bowl 1.

    Combine all ingredients in bowl 1 (EXCEPT EGGS or flax AND OIL).  Before adding eggs and oil, make sure that dry ingredients are whisked completely.

    Make a small well in the center of the flour mixture.  Put eggs, flax,  and oil into the well, mixing with a fork.  Slowly pour in foamy yeast mixture, while continuing to stir with the fork.  Add warm water.  Make sure it isn’t lumpy, but do not over mix.

    Turn off the oven.  Spray 2 bread pans (I use the gf bread loaf pans from King Arthur Flour for the best rise) with non-stick spray and pour the bread dough into the pan, smoothing out the top with a spoon.  Place the bread pan into the oven, on the middle rack. Let rise for 30 minutes.

     After rise is up, remove the water, and leave the bread in the oven and turn oven on to 350 degrees.  Bake the bread for 35 – 45 minutes, until a toothpick inserted in the center is not sticky and bread sounds hollow when tapped.  If bread gets too dark on top you may cover with foil sprayed with cooking spray.  Cool in pans on wire rack for 10 minutes, then remove from pans and cool on rack until completely cool.  I store mine in Green Bags in the fridge.  

 The yeast when it is ready to pour into the bread.

 The flax gel after it has set up.  It is the consistency of eggs.

 The bread in the loaf pans from King Arthur Flour 

The bread after a 30 minute rise.

Linked to Vegetarian Mama Gluten Free Fridays #9

Whole Intentions Weekend Whatever Link-Up #42

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