December 29, 2010

Gluten Free Apple Crisp

1:32 PM 4 Comments
It’s a tradition in my house to eat apple crisp for breakfast on Christmas morning. We used the same recipe for many years but when my mother discovered that she had a gluten intolerance we of course had to switch it up a bit. After searching on the internet for recipes I remained unsatisfied with everything I found. I instead decided to make my own using a few as templates as well as the recipe we always used. In our recipe we use a technique where we add cornstarch and water to the apples. I could not find this technique with any recipe but I like it as it gives more substance to the fruit than traditional recipes.

I was worried that this would not be sweet enough but it came out perfect. I love this recipe because it’s healthy enough to eat for breakfast yet indulgent enough for Christmas. We usually assemble this the night before and then just pop it in the oven in the morning.



Gluten Free Apple Crisp

3-4 large apples (like granny smith)
1/2 tsp vanilla extract
1 tsp lemon juice
1 tsp cinnamon
1/4 cup agave nectar
2 tbsp cornstarch
1 cup warm water

3/4 cup gluten free oats
1/4 cup rice flour
1 tbsp ground flax seed
1/4 cup butter, softened
1/4 cup brown sugar
2 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger

Preheat oven to 350 degrees Fahrenheit and get out an 8 by 8 inch pan
Chop up the apples into coarse bite sized pieces (you can leave the peels on its easier, healthier, and more delicious). Put into the pan and toss with vanilla extract, lemon juice, cinnamon, agave nectar, and cornstarch. Then add the warm water. Spread evenly.



Before going into the oven

In a medium sized bowl, whisk together the oats, rice flour, ground flax seed, brown sugar, maple syrup, and spices. Cut in the butter with a pastry blender, two knives, or even you hands until the mixture is crumbly and the largest pieces of butter are the size of peas. Sprinkle this mixture over the apples.

Bake for about an hour, or until the apples are cooked and liquid is seeping in through the topping.


After, mmm... look at that delicious apple juice. It looks like caramel!

Serve with sweetened whipped cream or vanilla ice cream to make it extra special!


December 27, 2010

Stollen for Daring Bakers

5:45 PM 4 Comments
Stollen has always been a part of my Christmas. My German dad buys it every year from the store. I can't remember a year that I haven't eaten a bit of Stollen. Sometimes filled with marzipan or rum flavored. I've been looking for a reason to make it myself and what better reason than my first Daring Bakers challenge? Plus its a great way to practice my German. Fröhliche Weihnachten!





Stollen is a sweet bread, much like fruit cake but denser and I think usually not as sweet. Traditionally Stollen is filled with a role of marzipan to symbolize the baby Jesus wrapped in cloth. I chose not to fill my Stollen with marzipan. If you would like to, its easy to make or you can buy marzipan.

"And a piece of Stollen in a Christmas tree"

For my Daring Bakers Stollen I used a combination of raisins, dried cranberries, prunes, and almonds. I also spiced it with cinnamon and nutmeg and did not sprinkle powdered sugar on top. It came out very well so I was happy and surprised by the results.
Ich esse gern Stollen!

Are there any treats you've always wanted to bake?

December 23, 2010

Cream Cheese Topped Gluten Free Coffee Cake

4:47 PM 2 Comments
My mom's birthday comes the day before the first day of winter. As I've mentioned before, she has a gluten allergy. Of course no birthday is complete without cake so I make her a special gluten free dessert.


By the way I honestly started making this the second I got home from my exam. I think I went into baking withdrawal for those couple weeks that I was only studying.

I found this recipe off Hey That Tastes Good. I changed it to match the types of flours I had and it still turned out amazing. This cake is absolutely delicious, you will not even believe that its gluten free!

The base is fluffy, the cream cheese on top is smooth and dreamy like cheesecake, and the strusel gives it all a nice sweet crunch.



Cream Cheese Topped Coffee Cake
adapted from Hey That Tastes Good

For the base:
1 cup rice flour
1/3 cup arrowroot starch
3 tbsp tapioca starch
1/4 tsp salt
1/4 tsp guar gum
2 tsp baking powder
1/4 cup butter, softened
1/4 cup sugar
1 egg
2/3 cup milk
1 tsp vanilla
Preheat oven to 375. In a small bowl, blend together the rice flour, arrowroot starch, tapioca starch, salt, guar gum, and baking powder, set aside. Cream the butter and sugar, then beat in the egg, followed by the milk. Add the vanilla, then stir in the flour mixture. Blend well and spread into an 8" cake pan

For the blue berries:
1 cup fresh or frozen blueberries
1 tbsp sugar
Toss the berries in the sugar, and sprinkle over the cake layer.

For the cream cheese layer:
8 oz (about 1 cup) cream cheese, softened
1 egg yolk
1/4 cup sugar
1 tsp lemon juice
1 tsp vanilla
Cream the cream cheese with the egg, sugar, vanilla, and lemon juice. Beat until smooth, and drop then smooth on top of the berries.

For the streusel:
2 tbsp rice flour
2 tbsp butter
3 tbsp sugar
1/2 tsp cinnamon
Mash together all the ingredients with a fork until crumbly. Sprinkle over the cheese layer.
Bake the cake about 45-60 minutes, until no longer jiggley in the center, and starting to brown. Cool completely before serving.


December 20, 2010

Joy to the World Exams are Done!

6:12 PM 1 Comments


Sorry for the long hiatus. I wish I could say that I was doing something exciting but I spent most of my time studying :( and then imaging all the yummy things I was going to make over winter break. I can't wait!
And now for the long awaited oatmeal recipe!


Mmmm...chocolate, banana, and peanut butter. These are possibly the best foods in existence! I'm not sure about you guys but I need to eat peanut butter and chocolate every day. What's not to love about this great combination?
If you thought that putting juice in oatmeal was a great idea just wait until you try hot cocoa mix powder!
This recipe is sweet and smooth like pudding. You can add more or less peanut butter and hot cocoa to your own taste preferences.




Chocolate Peanut Butter Banana Pudding Oatmeal

1/3 cup quick oats
1/3 cup milk
1/2 cup water
1/2 banana
1 tbsp hot cocoa mix powder (or to taste)
1 tbsp peanut butter (or to taste)

Combine oats, water, and milk in a saucepan over medium high heat.
Thinly slice banana and add to the mix.
Allow mixture to cook until it starts to bubble and then stir the banana in.
Lower heat and cook, stirring frequently until all liquid is absorbed
Top with more banana and peanut butter if desired