This recipe was one I discovered in one of my Mom’s Taste of Home cookbooks and loved. Now I can eat it gluten/dairy free!
1cup butter or butter substitute. (I use df margarine or palmfruit shortening)
2cups white sugar
1 1/2 cups GEMS flour
1/2cup EACH tapioca, white rice flour & potato starch
1tsp xanthan or guar gum
2tsp baking powder
1tsp baking soda
2cups sour cream (or coconut or almond yogurt, or 1 3/4cup soured milk of choice)
1cup brown sugar
chopped apples (optional)
Blend 1cup brown sugar with 2Tbsp cinnamon
Cream butter and white sugar. Add vanilla & eggs, beating after each addition. Blend dry ingredients together, and add to creamed mixture alternately with sour cream.
Grease & flour (use gf flour!) a tube pan. Spoon 1/3 of the batter in and sprinkle with cinnamon sugar (and a good layer of chopped apples if desired). Repeat 2x, ending with a layer of cinnamon sugar.
Bake at 350 for 65-70 minutes (or more if using apples) until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Hubby’s friend was looking for a refined sugar free pie, so I played a bit with Google, and then came up with this recipe.
Pie crust for a double crust – unsweetened for the no refined sugar attempt. (my recipe is here: http://wp.me/p3aIiz-2j )
4 large apples, chopped thinly. Peeled if desired.
1c maple syrup
3/4c tapioca flour
dash of salt
sprinkling of nutmeg.
Preheat oven to 400 degrees
Place apples in pie crust, and top with sheet of pastry. Crimp edges and poke holes into crust so hot air can vent. Bake at 375 for 45-60 minutes, or until bubbly & smelling good.
I love apple crisp, but I don’t like how sweet it usually is, so this morning I made my own version for breakfast.
1/2c margarine or other butter
1c. gluten free oats
1c. hazelnut flour (gives a nice flavour plus protein! – probably could sub almond flour)
1/2c brown sugar
Spread overtop of 2-3 thinly sliced apples in an 8×8″ baking pan. Add a splash of water (approx 1Tbsp).
Bake at 350 for 30-45 minutes, (depends on how thick a layer of apples you’ve used, and how thick you’ve cut them.
Serve warm or cold.