Wednesday, October 28, 2009

Berry Apple Bread Cake

It's time to use up some of those lingering fresh apples in a gluten-free treat. I love making a gluten-free bread or cake that will last for the week to take as a snack or add to a meal. It is not that hard to make and then you have it around or you can freeze it for a busy week. I am starting to think that the apples want to be eaten because they are the only one's left out of the buckets I had bought weeks ago to make applesauce. I cannot believe that it is going to be November next week. I have to eat these apples! The squash and pumpkin can sit around in the pantry for weeks it is kept in a cooler location. So I don't feel bad for them them sit around, but the apples..... ok, I justified myself enough to bake some cake. Here we go...

Berry Apple Bread Cake Recipe:
1 1/2 cups of a ground nut flour. I used a mixture of almond meal and hazelnut meal
1 1/2 cups of Bob Red Mill's Gluten-Free Baking Mix flour (or other gluten-free flour mix) 
1 cup of sucant (dehydrated sugar cane) Or agave nectar works as well, just use 1/2 cup
1 TB of baking powder
1 ts. of baking soda
1/2 ts. of sea salt
1/4 cup of organic palm oil shortening
1/4 cup of coconut oil, or other light baking oil
1 TB of pure vanilla
1/2 ts. of ground nutmeg
1 ts. of ground cinnamon
1 cup of non-dairy milk, I used coconut milk "beverage"
juice of one lemon squeezed into the milk above in a separate bowl to let curdle for a minute
3 small farm fresh eggs (or an egg substitute)

2 cups of diced apples
1 cup of frozen blueberries, or if you have fresh....

Combine the dry ingredients in a large mixing bowl and then add in the wet slowly. Add the mix/lemon juice mixture last and mix well. Let the baking powder and soda do it's thing and you will start to see bubbles. Fold in the diced apples and berries and then pour into a 9x13 Pyrex baking pan or a 12x12 circle baking pan. Whatever works for you.  Make sure you oil the pan just a bit so as to not let the cake stick. Then add the final touch... the crumble. Fork together the following ingredients and sprinkle all over the cake.

3 TB of sucant
3 TB of gluten-free flour mix
2 TB of ghee (or coconut oil or palm shortening)

Then put in a pre-heated oven at 350 degrees for about 50 minutes to an hour. Check at 50 minutes to see if it is baking well, and check with a pic if there is gooeyness. Make up too an hour if it needs to bake in the middle still. 

Let it cool just a bit before slicing. Then..... Enjoy! Hmmm, some apples, gluten-free goodness you cannot deny. A bite for you...

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