Food Kuel Category Expert: Janet Neustedter
Today’s recipe is Gluten-Free Fall Apple Cake
How To Make Gluten-Free Fall Apple Cake:
- 2 medium red apples such as Gala or Fuji – (I like the red apples for this recipe as they are moister than the green apples. Peeled, cored and cut into small pieces
- 2 Tbs pure cane sugar
- 1 Tbs cinnamon
- 1 teaspoon ginger
- Also, 1 teaspoon white balsamic vinegar or apple cider vinegar
- 2 pasture raised, organic eggs room temperature
- 1 stick grass-fed butter room temperature
- 1 cup pure cane sugar
- Also, 1 teaspoon vanilla
- 2 cups almond flour
- 1 cup cassava flour (a gluten-free flour made with the yucca root, find at Sprouts, Whole Foods or online, Thrive Market)
- 1 Tbs aluminum free baking powder
- Also, 1 Tbs cinnamon
- And, 1 cup Greek, nonfat plain yogurt (if non dairy is desired use a nut yogurt, plain, etc)
- In a small bowl whisk the dry ingredients together, the flours, baking powder, and cinnamon and set aside
- Set the oven to 350 degrees
- Prepare a cheesecake pan, line it with parchment paper, and spray with (no vegetable oils) coconut, olive or avocado oil spray
- Combine the cut apples, spices, and vinegar in a small bowl while you prepare the cake batter
- In a standing mixer fit with a paddle attachment, cream the butter and sugar together until creamy
- Add the eggs and blend
- Add the vanilla and mix, being careful not to over mix
- Then add the yogurt,
- Add the flour mixture, stirring carefully
- With a spoon, rather than with the mixer, fold in the apples and dump into prepared pan.
- Bake for 45 minutes or until tester comes out clean.
- 1 cup prepared granola
- 1 stick butter
- Also, 1 cup almond flour (also there is a Nutblend flour I really like can be found at same stores above)
- And,1 teaspoon cinnamon
Put the ingredients into a standing chopper.
Blend the butter with the flours and cinnamon, and pulse in the granola (don’t make it into sand, just a light pulse to incorporate ingredients).
Sprinkle on cake prior to baking.
Join Janet In Her Kitchen:
“Cassava is from a yucca root and is white and flaky just like regular white (processed) flour.”
Originally From A Cooking Light Magazine:
I love a cake, and I love fall – sooooo why not have a fall cake recipe that you can “fall back on” – haha – any time of year?
I have a recipe that was originally from a Cooking Light magazine from about 20 years ago. Using some ingenuity, I changed the ingredients to make it gluten-free using Cassava Flour and Almond Flour together.
Moreover, I have experimented with many gluten-free flours. Cassava is from a yucca root and is white and flaky just like regular white (processed) flour. Almond flour adds depth, protein, and loads of flavor so you get a cake with lots of texture.
In the original recipe it also called for cream cheese, and here I swapped it out for Greek yogurt, which adds protein and a silky texture to the cake.
Why Not Regular White Flour For This Gluten-Free Fall Apple Cake?
White flour is processed: in cultivating wheat, the shell is removed and ground to make it to flour-like consistency. This strips the vitamins and nutrients out – so when you see “Enriched” and “Fortified” that means stripped and then added back in. From a nutrition standpoint, the richest parts of the wheat have been stripped out and eliminated.
The bottom line is that more and more people are becoming gluten intolerant due to these methods of processing. For that reason, I went gluten-free many years ago and adapt my recipes to do the same.
If you are struggling with health issues, can’t lose weight, or have stomach problems, gluten may be the trigger for you. Use your imagination and curiosity and go gluten-free! It really is easy to do!
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