Gluten-Free Strawberry Clafoutis

This lovely spring breakfast recipe was inspired by a clafoutis recipe I saw in Clotilde Dusoulier’s “The French Market Cookbook.” It’s one of my favorite cookbooks with fantastic menu ideas for all seasons.

Ingredients:

2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup cane sugar

1/4 tsp. xanthan gum (omit if you gf flour blend contains it already)

1 tbs. cornstarch

1 pinch of sea salt

3 large eggs

3/4 cup almond milk

1/2 tsp. almond extract

1 1/2 cup strawberries, hulled and sliced in half (if your berries are large, slice they in fourths)

Method of Preparation:

  1. Preheat the oven to 350 F. Grease a 8-inch square baking pan or round one of a similar size.
  2. In a large bowl, combine the gluten-free flour, almond flour, sugar, xanthan gum (if using), cornstarch and salt. Whisk to combine.
  3. Add the eggs to the bowl and whisk.
  4. Slowly add the milk and whisk to incorporate.
  5. Place the cut strawberries in the bottom of the baking dish.
  6. Pour the flour mixture over the strawberries.
  7. Bake 20-30 minutes or until set.
  8. Dust with confectioner’s sugar.

Gluten-Free Salted Apple Bread

As it turns out, spring has not arrived early and on this cold day, I found myself craving a rich apple bread to enjoy with a cup of tea. This bread was inspired by a recipe in the Ovenly cookbook, by Agatha Kulaga and Erin Patinkin.

Ingredients:

1/4 cup coconut oil, melted

1/4 cup unsalted butter, melted

3/4 cup almond milk

3/4 cup cane sugar

2 large eggs, room temp.

1/4 cup maple syrup

1/4 cup olive oil

1 tsp. vanilla extract

2 cups gluten free flour or your choice (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup almond flour

2 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. xanthan gum (omit if your mix contains it)

1 tsp. kosher salt

1/4 tsp. nutmeg

1/4 tsp. ginger

1 1/2 cup peeled, cored and cubed apples (1/2″ in size)

Salted oat topping (see below)

Method of Preparation:

  1. Preheat the oven to 375 F. Grease a 9 x 5 loaf pan.
  2. In a small saucepan, over low heat, melt the butter and coconut oil.
  3. In a large bowl, whisk the almond milk, sugar, eggs, maple syrup, vanilla and olive oil. Add the melted butter and coconut oil. Whisk until blended.
  4. In another bowl, whisk the gluten free flour, oats, almond flour, cinnamon, baking soda, baking powder, xanthan gum (if using), salt, nutmeg and ginger.
  5. Using a spatula, stir the milk mixture into the dry ingredients. Mix until almost combined and then fold in the apples. Mix until the apples are mixed in.
  6. Pour into a prepared pan. Top with the oat topping.
  7. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.

Salted Oat Topping:

  1. In a small sauce, melt 1 tbs. coconut oil.
  2. Add 1/2 cup oats and 1 tbs. almond meal.
  3. Stir to combine.

Gluten-free Lime Pound Cake

In these winter months when citrus fruits are at their best, I love to use them in cakes, muffins, tarts, salads and more. This recipe was adapted from the NY Times Key Lime Pound Cake by Kim Severson.

I used a gluten-free flour blend adapted from Dana at the minimalist baker: http://minimalistbaker.com/diy-gluten-free-flour-blend/.

Gluten-free Flour Blend

1 cup brown rice flour

1/2 cup almond flour

1/2 cup potato starch

1/4 cup white rice flour

1/4 cup tapioca flour

Blend together in a large bowl and store in a jar or zip lock bag

Ingredients:

1 cup unsalted butter (I used cultured butter for an extra tang)

2 cups gluten-free flour (see above)

1 1/2 tsp. baking powder

1/4 tsp. xanthan gum

4 oz. soy cream cheese

1 1/4 cups cane sugar

4 eggs, room temperature and lightly beaten

2 tbs. lime zest

1 tbs. lime juice

Glaze:

3/4 cup confectioner’s sugar

2-3 tbs. lime juice

Method of Preparation:

1. Grease and flour (using rice flour) a 9×5 loaf pan. Preheat oven to 350 F.

2. In the bowl of a mixer, cream the butter and soy cream cheese on medium speed for 1 minute. Scrape down the sides of the bowl. Gradually add the sugar and beat on medium speed until light and fluffy, about 3 minutes. Add the beaten eggs, slowly and mix until incorporated. Scrape down the sides of the bowl with a spatula. Add the lime zest and mix for 30 seconds.

3. Add the dry ingredients alternately with the lime juice. Be sure to begin and end with the dry ingredients. Scrape the sides of the bowl and mix  until thoroughly incorporated.

4. Pour batter into the pan being careful not to overfill. You want 3/4-inch of space between the batter and top of the pan.

5. Bake on the middle rack of the oven for 45-60 minutes. Check the cake after 20 minutes and if it’s browning too quickly, cover the top loosely with foil. When the cake is done, a toothpick inserted in the middle will come out clean.

6. Cool for 30 minutes and then turn the cake out onto a rack. Prepare the glaze by whisking the confectioner’s sugar and lime juice until you have thick glaze. Pour it over the warm cake. Garnish with some lime zest. 8-10 servings

 

 

Gluten-Free Apple Cake

Fall is in full swing in our house with cozy fires, pumpkin pie, and a weekend trip to the local apple orchard. As my family lined up for donuts, I begin filling a huge bag with the every variety of apple I could find. Baldwin, Gingergold, Candycrisp, Macoun, and Jonagold are just a few of the many gorgeous varieties offered. My head was spinning with ideas for my next dessert. I have been making this cake for years, but decided it was time to adapt it to a wheat free recipe. Sometime I serve it with a chocolate sauce and/or an orange flavored whipped cream.

Ingredients:

  • 4 medium apples (variety of you choice) (about 1 1/2 lbs.), peeled and cut into 1/4″ pieces
  • 2 cups plus 4 tbs. sugar
  • 2 1/2 tsp. cinnamon
  • 4 large eggs
  • 1 cup oil (melted coconut, grapeseed, light olive oil or canola)
  • 1/4 cup orange juice
  • 1 tbs. grated orange peel
  • 1 1/2 tsp. vanilla extract
  • 3 cups gluten-free flour blend (add 1 1/2 tsp. xanthan gum if your mix doesn’t contain it)
  • 3 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. cardamom (optional)

 

Preheat oven to 350 F. Oil and flour 6″ pans or line a muffin tin with parchment squares. Mix apple pieces, 4 tbs. sugar and cinnamon in a small bowl.

In a large bowl, combine the 2 cups of sugar, oil, eggs, orange juice, orange peel and vanilla extract; whisk to blend.

Stir the gluten-free flour blend, baking powder, salt and cardamom into the egg mixture.

Pour the 1/3 the batter into the prepared pan or muffin tin, sprinkle apples over the batter. Top with the remaining apples, then the batter.

Bake the 6″ cakes for 30 -40 minutes or until a toothpick comes out clean. The individual cakes will take 15-20 mins.

Recipe makes 12 individual cakes (baked in muffin tins) or two 6″ cakes. Can be made a day ahead, but best served the day it’s baked.

 

Quick Chocolate Sauce

Ingredients:

  • 1 cup apple juice
  • 4 oz. bittersweet chocolate, chopped
  • 1 tsp. vanilla extract
  • 2 tbs. brandy (optional)

Heat the apple juice in saucepan until simmering. Add the chocolate and vanilla, stir until smooth. Let cool. Serve warm or room temperature along with the apple cake.