Upside down Apple Cake -- gluten-free, vegan, nut-free

My Bubbi Sarah was a tiny and tough old woman who came here from Poland when she was a young girl. She'd witnessed a tremendous amount of change in her life by the time she died after the new millennia at the age of 102, but one thing was constant -- her love of making the old traditional favourites for her family's eating pleasure. She'd make mandelbrot, poppy seed cookies, roasted eggplant, and her famous apple cake. With a nudge she'd say "Did you try the apple cake? It's good. I made it."

I miss that. So I always think of Bubbi Sarah when I bake an apple cake.

Now, I can't claim to hold a candle to her apple cake. This one is lovely, however. The cake is delicate, soft, spongey, and moist, with perfect integrity, and a light sweetness and spiciness. I'm sure Bubbi Sarah would have been baffled by my use of millet and buckwheat flours, but I like to think she would have enjoyed it.

If, like me, you are allergic to wheat, or if you simply want a change, this gluten-free, nut-free, vegan cake is wonderful.

I love the way an upside down cake looks, with a pretty pattern in apple slices on the now-top. I sprinkle coconut sugar liberally to affect a sort of caramelization on the now-top, and it's a thing of pleasing deliciousness.

equipment:
round 8 inch pan, coated with coconut oil and parchment
mixing bowl
mixing spoon
knife
cutting board
measuring spoons
measuring cups
whisk
oven


ingredients:

a)
1/2 cup millet flour
1/4 cup tapioca flour
1/2 cup buckwheat flour

b)
1/2 tsp xanthan gum
1/4 tsp sea salt
1/4 tsp tonka bean powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground ginger
1 tsp ceylon cinnamon

c)
1/4 cup coconut oil
3/4 cup warm water

d)
1/2 cup coconut sugar
2 tbsp maple syrup
1 tbsp apple cider vinegar
1/2 tsp vanilla extract

e)
2 tbsp coconut sugar
1 apples, cored and sliced


directions:

preheat the oven to 345 degrees

1. prepare the apple and the pan
2. cover the bottom of the pan with parchment, then cover the parchment with coconut sugar sugar and apple slices (e)
3. combine the warm water and coconut oil (part c) and set aside
4. mix together the dry ingredients from a) and b) in a bowl
5. mix the ingredients from d) into the ingredients from e)
6. using a whisk, combine the wet ingredients with the dry ingredients
7. pour the batter over the sliced apples
8. bake for 30 to 35 minutes at 345
9. cool and invert onto a plate

Decadent Apple and Maple upsidedown cake

Buckwheat and maple do magical things together.  Buckwheat is one of those slightly difficult flavours -- like that person at your party that is hard to get a long with. But pair it with maple, and suddenly everyone will want to be its friend. This apple cake is toothsome and delicious, and so pretty. I know apple usually wants cinnamon -- but with buckwheat, I highly recommend against it. Cinnamon and buckwheat just don't get a long very well.

a)
1 cup hot water
1/2 cup unrefined coconut oil

b)
2 tbsp apple cider vinegar
1 cup maple syrup -- I like to use the darkest I can find for this recipe for more maple flavour
1 tsp vanilla extract

(for a sweeter cake add 1/4 to 1/2 cup coconut sugar/ cane sugar)



c)
1/2 tsp sea salt
1/4 tsp tonka bean powder (or ground vanilla bean) *** leave out if unavailable
1/2 cup tapioca starch

1 tsp ground ginger

2  cups buckwheat four

1 tsp baking soda
2 tsp cream of tartar (or instead of baking soda and cream of tartar, use 2 tsp baking powder)


2 apples -- one sliced into thin lovely slices, the other diced (Galas, pink ladies, or your favourite cooking apple) (you're welcome to peel them if you prefer)

1. generously coat a deep round pan with coconut oil
2. lay a round of parchment in the bottom,

3. generously layer the bottom with coconut sugar or brown sugar and lay lovely slices of apple around in a pretty pattern. (don't skimp on the sugar here)

preheat the oven to 345

1. combine the hot water and coconut oil (a)
2. when the coconut oil has melted, add in the other wet ingredients (b)
3. combining  the dry ingredients  together (c)
4. using a whisk, combine the ingredients from c with the wet ingredients
5. stir in the apple chunks
5. pour the batter over the apples slices

bake at 345 for 40 minutes or until the cake is springy and bounces back when lightly pressed


when the cake has  cooled, run a knife or spatula around the sides, put a plate over the pan, and turn over. Remove the parchment.

** Apple and (Honey) Cake -- Apple Upside Down Cake -- gluten free, grain free

So, this cake was dubbed 'not bad' and also 'yummy'. As in: "Give me some more of that yummy." It's  a perfect holiday dinner cake -- we've used it for Rosh ha Shannah as well as for Thanksgiving. I know it's not vegan, and I think it would work beautifully with maple syrup.  For the love of all that is sacred and delicious though, please don't use corn syrup. I use royal gala apples because those are the little cuties we have on hand. If you've never made cake batter using chickpea flour and tapioca starch, it is a beautiful thing.

a)
1/2 tsp sea salt
1/2 cup tapioca starch
1 cup chickpea flour
1/4 finely ground chia seed
1 cup finely ground sunflower seed flour


b)
1/2 tsp ground vanilla bean
1 tsp ceylon cinnamon
1 tsp ground ginger
2 tsp cream of tartar
1 tsp baking soda

c)
1 cup hot water
1 cup honey or maple syrup
1/4 cup coconut oil


d)
3 small apples --cut into chunks


e)
 3 small apples, sliced
1/4 cup coconut sugar
1/4 tsp sea salt


1. grease a springform pan well with coconut oil and line the bottom with parchment
2. put 1/4 cup of coconut sugar and 1/4 tsp sea salt into the bottom, and distribute evenly
3. cover the bottom of the pan with the apple slices in a beautiful pattern (circles)
3. preheat the oven to 345
4. combine the dry ingredients and set aside (a and b)
5. combine the wet ingredients and set aside (c)
6. cut an apple or two into chunks to make around 2 cups
7. mix part a and b
8. add in part c until well combine
9. fold in part d
10. gently fill the springform pan
11. bake for 60-65 minutes or until 'firm'
12. let cool
13. slide a knife around the edge before removing sides, and allow to cool completely
14. cover with a plate and invert
15. remove the bottom of the pan
16. remove the parchment

Simple Royal Gala apple sauce

We love apple sauce. I like to make a delicate, light tasting apple sauce from sweet apples such as gala or piñata, depending on what is available and what is affordable. You can throw in some pear as well if you like.  The lemon juice will balance the sweetness, and also keep the fruit from browning, giving the applesauce a more pleasing colour. This is delicious, and really easy to eat.

3 lbs organic gala apples, washed, cored, and cut into large chunks
3/4 cup water
1/4 cup lemon juice
pinch of sea salt
dash of vanilla extract


directed:

1. prepare the apples by washing and cutting into chunks. I never peel them. Use organic!!
2. stir well in a large pot so the apples all get coated in the lemon water
3. simmer for around 60 minutes until the apples are translucent and falling apart
4. puree lightly with an immersion blender -- don't puree to smoothness, though, leave it with some chunks.
5. put into jars, label, and freeze


This will make approximately 1 1/2 L of apple sauce. Jar it and store in the freezer if you won't eat it within a week.

Brunch Baked Apple

ingredients:


4 tbsp extra virgin coconut oil, melted

12 cups coarsely chopped organic pink lady apple
1 cups organic thompson raisins (or more if your apples are very sour)
1/2 tsp sea salt

1 tbsp organic vanilla extract
1 tsp cinnamon
1 tsp ground ginger

2 tbsp lemon juice


directions:

1. melt the oil in a casserole and toss all the ingredients well before covering and baking for 90 minutes at 345. I use a giant cast iron casserole.

Sunday Morning Apple Cinnamon Muffins -- sugar free, nut free

The world is slick and covered in ice -- beautiful and treacherous -- so I decided to stay in this morning and bake muffins. We were lucky enough not to lose power.

My two favourite muffin tasters declared these delicious.

I like the look of them sprinkled with a little coconut sugar before baking -- shiny and gorgeous. These will not stick around for long.

ingredients:

1/2  cup coconut oil
1 cup boiling water
1 tbsp lemon juice

2 tsp egg replacer mixed with 1/2 cup water
1/4 cup chia meal

1/2 cup coconut sugar

1 tsp ceylon cinnamon
1 tsp korintje cinnamon
1 tsp saigon cinnamon
1 tsp ginger
1 tsp ground vanilla bean
3/8  tsp sea salt
1/2 tsp baking soda

1 cup kamut flour


1 cup chopped apple
1/2 cup raisins
1/2 cup sunflower seeds

a little coconut sugar for sprinkling on top before baking


directions:

1. combine the ingredients in the order listed
2. gently fold in the kamut flour
3. gently fold in the apple, raisins, and sunflower seeds
4. scoop into approximately 16 prepared muffin cups and sprinkle the tops with coconut sugar before baking
5. bake at 345 for 30 minutes

Charoset -- Passover 2013 -- vegan, raw, and super yummy

We grew up with charoset made of apple, walnut, and kosher wine. To me it was terrible, because I'm not a fan of the taste of wine in food. Now, that may be just me, but if you are like minded, here is a recipe you might enjoy. The dates, lemon, vanilla, and ceylon cinnamon all give subtle layers of flavour that balance beautifully with the apples and walnuts. Super yummy.

ingredients:

1 cup raw walnuts, ground in the food processor

1/4 cup pitted honey dates, pulsed into the ground walnuts

2 large apples, peeled, cored, and finely grated -- I used one gala and one pink lady 

1 tsp ground vanilla bean

1 tsp ceylon cinnamon

1/4 tsp sea salt

1 tbsp lemon juice

directions:

1. grind the walnuts in the food processor
2. add the dates and pulse until combined
3. put into a bowl, then stir in the grated apple, sea salt, lemon juice, vanilla bean, and cinnamon
4. if your apple shreds seem too long or big, give the whole thing a pulse or two in the processor
5. store in an airtight container in the fridge. This made exactly 2 cups, but it will vary a little depending on the size of your apples.

Apple and Raisin Muffins fit for School -- no gluten, no nuts, no sugar, no kidding

I'm a sucker for the good old fashioned simplicity of apple and spices. These are flavourful and wholesome, and definitely work as a quick meal or snack even if you avoid grains, gluten, processed foods, sugar etc. If you like yummy, try these. They store well in an airtight container in the fridge, and will remain moist and delicious for a week.

ingredients:

2 cups hot water
1/2 cup coconut oil
1/2 cup coconut sugar

1 tsp sea salt
1 tbsp ground vanilla
1 tbsp cinnamon
2 tsp ginger
1/2 tsp baking soda

1/4 ground chia seeds
1 cup ground shredded coconut -- I whirled the coconut around in my coffee grinder
1/2 cup hemp hearts

4 eggs

1 cup ground raw sunflower seeds -- I used a coffee grinder for my raw sunflower seeds


2 cups diced apple -- I used medium sized royal galas -- organic -- and didn't peel them
1 cup raisins -- I used some small thompson raisins -- organic -- not the jumbo ones


directions:

1. combine the ingredients in the order listed.
2. scoop the batter into 24 prepared muffin cups
3. preheat the oven to 345
4. bake at 345 for 40 minutes

More School Muffins -- gluten free, grain free, nut free, apple-y goodness

More nut free muffins. After the success of last week's carrot and raisin muffins, I thought I'd try shredding apple to add to these. I used sunflower seeds and coconut flour in these ones, and the taste is wonderful. The texture is delicate, and they are very moist. Variety is the spice of life, or so I've heard.

ingredients:

2 cups water
1 cup dates
1/4 cup extra virgin coconut oil
1 tbsp lemon juice

4 eggs

1 tsp sea salt
2 tsp ground ginger
1 tbsp ceylon cinnamon
1 tsp saigon cinnamon
1 tsp korintje cinnamon
1 tbsp ground vanilla bean

1 cup shredded coconut
1/2 cup ground flax meal
1/4 cup ground chia
1/2 cup ground sunflower seeds
1/2 tsp baking soda

1/4 cup coconut flour

2 cups shredded apple

directions:

preheat the oven to 345

1. combine the dates, coconut oil, and warm water and let sit for 15 minutes

2. puree with with a hand blender

3. add the eggs, apple cider vinegar, sea salt, vanilla, cinnamon, and carob, and blend again

4. stir in the  chia seeds, flax meal, shredded coconut, sunflower seeds, baking soda, and coconut flour

5. stir in the shredded apple

5. scoop the batter into prepare muffin cups

6. bake at 345 for 50 minutes

Apple Tarts-- vegan, gluten free, yummy!

Who doesn't like apple tarts? These tarts are so sweet and tart and delicate, that they were the perfect thanksgiving dessert. We got the apples from a tree in my mother's yard. The flavour is machintosh but more sour. Spectacular. A full-bodied apple flavour that reminds me of apple orchards and childhood. Because of the sourness of the apples, I used more honey than I would normally. Perfection. Please adjust according to how tart your own apples are.

dough:

ingredients:

1/2 cup coconut sugar

1/2 tsp sea salt

1/2 tsp baking soda

2 tbsp arrowroot flour

2 tbsp ground chia seeds

1 cup almond flour

1/2 cup coconut flour

up to 1 cup water (start with 3/4 cup)

2 tbsp evco

directions:
1. combine the ingredients, then set aside while you make the apple filling

apple filling:

ingredients:

6 cups  apples, cubed

1/2 cup honey (our apples were holy hannah sour -- really old fashioned tree apples from my mother's yard, the kind of apple flavour that screams 'apple'. If you use sweeter apples, reduce the honey! add lemon!

2 tbsp arrowroot flour

pinch of sea salt

1 tbsp ground vanilla

1 tbsp ceylon cinnamon


directions:

1. cube or dice the apples -- they were not sprayed, so I didn't peel them. Pretty!
2. combine the ingredients and stir well. Set aside. This will coax the secrets from the apples before you use the filling.

assembling the tarts:

directions:

1. preheat the oven to 345 and then do a little dance because you are happy and thankful

2. divide the dough into 24 equal pieces. Not being a savant, I just weighed mine and divided according to weight

3. prepare 24 silicone muffin cups (coconut oil is a good choice!)

4. roll out each piece of dough into a round just bigger than the muffin cup

5. put the dough into the muffin cups

6. scoop in 1/4 cup of the apple mixture into each dough-lined cup

7. spoon the remaining 'secrets' from the bottom of the bowl over each tart

8. bake at 345 for 45 minutes

Apple Muffins -- gluten free, sugar free, great breakie treat

Breakfast, lunch, snack, whatever. My son just ate 2 and asked for a third. You get the picture. No, I don't starve him.

ingredients:

1/4 cup extra virgin coconut oil
1 cup hot water
1/2 cup dates
1 cup cool water
4 eggs

1/4 cup ground chia seeds
1/4 cup hemp protein powder
1/4 cup flax meal
1/2 cup shredded coconut

3/4 tsp sea salt
1 tsp ground vanilla bean
2 tsp cinnamon
1 tsp ginger

2 cups almond flour
1/2 tsp baking soda

1 cup chopped apple


directions:

preheat the oven to 345

1. combine 1 cup hot water and dates and let sit for 10 minutes. Add coconut oil
2. puree using an immersion blender
3. add the cool water, and  add the eggs
4. add the chia seeds, hemp, flax meal, and shredded coconut
5. add the sea salt, vanilla bean, cinnamon, and ginger
6. add the almond flour and baking soda
7. add the chopped apple
8. scoop into 24 prepared muffin cups
9. bake at 345 for 35 minutes
10. cool in the muffin cups for at least 10 minutes, then remove to a cooling rack
11. store in an airtight container

Baked Apple With Pecan 'Crumble' -- Gluten-free, dairy-free, vegan, cane sugar free

I'm an incurable, calculating, and at times slightly fanatical apple lover.  In short, there have been days when I've loved apples not wisely but too well. Fortunately, my days of indiscriminate apple loving are over, and now I just love 'em in a good old fashioned amiable apple way. I don't even eat an apple a day anymore. How times have changed.

One of the nice things about apples is how well they keep. It's pretty much possible to always have apples on hand as a staple without them easily going bad.

Plus, who doesn't love apple pie, apple crisp, or apple crumble? Or apple slices dipped in a mixture of almond butter and coconut oil? Or just fresh apple ... :)

For the purposes of our brunch, I wanted to make some baked apple. The recipe is slightly different than last baked apple recipe. Also, it includes the addition of an optional topping, made with pecan meal, coconut sugar, and cinnamon. The problem that I have with apple crisp is how uncrisp the topping is the next day if you have leftovers.  This way, the topping can be sprinkled on at any time, and enjoyed for breakfast or for dessert. There you have it. Please feel free to scoff at my gluttonly ways.

Toasted Ground Pecans with Cinnamon and Coconut sugar -- as good as it sounds.

toasted pecan topping recipe:

ingredients:

1/2 cup pecan meal

1/2 tsp cinnamon

1/8 tsp sea salt

 2 tbsp coconut sugar

directions:

1. toast the pecan meal with the sea salt and cinnamon over low heat in a dry skillet (I used a ceramic one)

2. once the pecan meal has been thoroughly toasted, add the coconut sugar, and toast a little longer

3. be careful not to let the mixture stick or burn once the coconut sugar has been added

4. serve with baked apple (recipe below)

baked apple recipe:

ingredients:

6 large apples, washed and cored, but not peeled (I used 4 royal galas, 1 piñata, and 1 pink lady)

1/2 cup organic thompson raisins

1 tbsp lemon juice

1 tsp cinnamon

1 tsp ceylon cinnamon

1 tsp ground vanilla bean

1/2 tsp ground ginger

1 pinch sea salt

1 tbsp extra virgin coconut oil

directions:

preheat the oven to 345

1. choose a large casserole or dutch oven, put the coconut oil in, and put it in the oven for 5 minutes while you begin cutting the apples

2. toss the chopped apples in the casserole or dutch oven with the melted coconut oil and lemon juice

3. add the spices and pinch of salt, and toss well

4. cover and bake at 345 for 60 minutes in the upper half of the oven. If need be, remove the cover and bake for 20 or 30 minutes open. I found in my big cast iron Nemesis, the apples were not done enough, and there was too much liquid after 60 minutes covered, so 30 more minutes uncovered did the trick nicely.

5. serve the baked apple with a generous layer of the pecan topping on it, or by itself. It's delicious either way.