Pumpkin Tart With Gingersnap Crust {Gluten Free}

Last week at work we celebrated halloween early (and from everything that’s been going on around here, it looks like that was a good choice). We hosted a “Rocky Horror Picture Show” evening complete with a company wide potluck. Everyone brought out their seasonal best including pumpkin bread, veggie hotdog “fingers”, sweet potato wraps with spicy chili sauce, and of course, an oreo graveyard. I needed something simple as I had a huge running week before me and still needed to be able to sleep. Hence: the gluten-free pumpkin tart was created. I didn’t have to fuss with a crust outside of crushing gingersnaps, which made life quite a bit easier. Even more seasonally appropriate is the chocolate caramel “spiderweb” on top. It was all a good call; people were stuffed and there was tons left over, but a total success in easy recipe conversion.

Pumpkin Tart with Spider Web Topping {Gluten Free}
adapted from @butteryum
Crust:
1 1/2 cups gluten-free ginger snap cookie crumbs
3 tablespoons butter, melted
Filling:
15 ounces canned 100% pure pumpkin (or equal amount of fresh cooked, pureed pumpkin)
3/4 cup sweetened condensed milk
2 egg yolks
Topping:
1/2 c. nonfat greek yogurt
1/2 c. sour cream
1/4 cup white granulated sugar
caramel chocolate topping (dulce de leche)
Preheat oven to 350F, and have a 10-inch tart pan with removeable bottom placed on a sheet pan or cookie sheet.
To make the crust:
Combine ginger snap cookie crumbs and melted butter together until the mixture resembles wet sand.  Press crumbs into a 10-inch tart pan with removable bottom.  Bake in a 350F oven for 10 minutes.  Prepare the filling and topping while crust cools.
To make the topping (for spider web design):
In a small bowl, combine the sour cream, yogurt and sugar together with a whisk.  Set aside for now.
To make the filling:

Combine the filling ingredients together in a medium bowl; whisk to combine completely and pour into cooled crust.  Use an offset spatula to spread the filling into an even layer.  Bake at 350F for 30 minutes.  Remove from oven and cool for an hour.  Pour sour cream/sugar mixture on top of pumpkin layer; spread evenly.  Draw several concentric circles of caramel chocolate syrup on top of the sour cream topping, ending with a dot of syrup in the center of the tart.  Make the spider web design by pulling a toothpick from the center dot of caramel out towards the crust; repeating until the web is complete. Chill until serving.

01. November 2012 by admin
Categories: Uncategorized | Leave a comment

Apple Cobbler {Gluten Free}


This year’s apple picking trip occurred a bit more smoothly than last (i.e. no hitchhiking with soccer moms), but the same amazingness (and this time, birthdays!!!) and same 25+ lb. bags of apples ensued. This meant I had plenty of baking to do (and for some reason still failed to make an apple pie). Thoughts of the amazing seasonal cobblers at Walter Foods in Williamsburg have been floating around in my mind since, well, basically since I tried the cobbler back in March. Generously spiced chunks of apple are layered with a buttermilk biscuity layer and crumble topping. Oh and gluten-free, too. Not quite the Walter Foods cobbler but pretty damn good.

 

 

01. November 2012 by admin
Categories: Uncategorized | Leave a comment

Peanut Butter & Jelly Bars {Gluten-Free}


More apologies for the immense amount of time between posts…the months have come and gone and updating, obviously, fell by the wayside. The weather has been cooler for a few weeks now which makes baking a bit more bearable so there will be plenty of new recipes posted soon. These particular goodies were made for “Pie-Day Friday” at work (people are paired up to bring in treats for the whole office). We picked a “back to school” theme as it was September and packed personalized lunch bags for everyone…including things like mechanical pencils, glue sticks, stickers, and erasers in the bags; all alongside juice boxes, cheese and crackers, apple shaped cookies, and these “peanut butter sandwiches” (i.e. peanut butter and jelly bars. I made them gluten-free and I suspect they’d work equally as well vegan, I just didn’t have time to risk the recipe going wrong. The bars are dense and rich, rather filling, and the perfect amount of salty sweet with crunchy peanuts on top. People went crazy for them and I once again fed my way into my colleagues’ hearts.

 

{Gluten-Free}
Peanut Butter and Jelly Bars
(adapted from Ina Garten) 

INGREDIENTS
2 sticks unsalted butter, at room temperature
3/4 cup sugar
3/4 cup packed brown sugar
2 teaspoons pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy or crunchy peanut butter
3 cups gluten-free flour blend (tapioca starch, potato starch, sorghum, sweet white rice flour, oat flour etc.)
1 tsp. xanthan gum
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry, strawberry, or some other jam
2/3 cups salted peanuts, coarsely chopped (or at least halved)

DIRECTIONS
Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch rectangular pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, xanthan gum and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

enjoy!

31. October 2012 by admin
Categories: bar cookies, brown sugar, flour, gluten-free, jam, peanut butter, peanutbutter | Tags: , , , , , , , | Leave a comment

Coconut Lime Bars {Gluten Free}

I’ve spent the past few months traveling extensively. From the end of June until now, I have traveled to Japan, Hong Kong, Montreal, Niagara, Connecticut, Chicago, and Tahoe. It’s been incredible; I’ve met amazing people, seen breathtaking things…and disturbing things (I’m aiming this comment at you China Airlines and crazy guy running barefoot at Chicago Midway screaming profanities). Outside of the long hours spent in airports due to missed and/or delayed flights, security lines, and general mishaps, I wouldn’t have changed a thing. This “jet-setting” lifestyle, however, has meant that I am very rarely cooking. And even more rarely baking. My recent red-eye flight back from Tahoe, however, left me bleary eyed and unexpectedly jet lagged resulting in a long Sunday nap that turned into a long sunday evening awake. And thus, the coconut lime bars were made. My lack of sleep turned into my coworkers’ delight.

 

{Gluten Free}
Coconut Lime Bars
(adapted from Gourmet, January 1995)

CRUST
3/4 cup plus 2 tbsp gluten-free flour blend (I used primarily tapioca starch with a bit of potato starch, rice flour, and sorghum flour)
1/4 tsp. xanthan gum
6 tbsp of cold unsalted butter, cut into cubes (I used locally hand-churned unsalted butter…of course)
1/3 c. unsweetened coconut flakes, toasted and cooled (I used Bob’s Red Mill finely shredded coconut)
1/4 c. confectioners’ sugar
1/4 tsp. salt

FILLING
4 large eggs, at room temperature (use local if possible :) )
1 cup granulated sugar
1/3 c. gluten-free flour blend (a mix of tapioca starch and potato starch will do).
1/2 c. plus 2 tbsp. fresh lime juice (from about 5 limes)
1 tbsp. lime zest (from about 2 limes)
1/3 c. unsweetened flaked coconut, toasted and cooled (for topping)

Preheat oven to 325 F. Spray an 8-in square baking pan with nonstick cooking spray or oil lightly with butter. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the squares out afterwards. Spray the parchment as well.

To make the crust:
Combine the flours, xanthan gum, butter, coconut, confectioners’ sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low until the butter is mixed into the dry ingredients. Transfer to the prepared pan and press into an even layer to make crust. Bake for 25 to 30 minutes, or until the crust seems to be dry on the top and begins to brown very very slightly (depending on your flours it may not brown at all)

Remove the pan to a wire rack and lower the oven temperature to 300F.

To make the filling:
Whisk the egg and sugar together in a medium bowl until well combined. Add the flour, lime juice and zest and continue whisking until completely incorporated. Pour the mixture over the warm crust and transfer to the oven for 20 minutes. Top lime filling with coconut and bake 5-10 minutes more, or until just set. Cool in pan on a rack and chill for 1 hour.

22. August 2012 by admin
Categories: baking, dessert, fruit, fruit bars, lime, new york | Tags: , , , , , | Leave a comment

Chocolate Ginger Caramel Tart with Thai Ginger Sea Salt {Gluten Free + Vegan}

ginger chocolate sea salt tartgf vegan ginger chocolate sea salt tart with caramel goodnessginger chocolate caramel sea salt tartthai ginger sea salt

You’re about to get a ton of backstory on this one….be warned.

Last weekend was largely spent making the new apartment liveable, the only casualties being my sanity and my right foot. An Ikea table was dropped, landing me in the Urgent Care on the the Upper East Side on Friday evening. I guess I was feeling rather sadistic last weekend, because on Saturday I ventured to Manhattan in search of more apartment wares as I refuse to have my apartment look like an Ikea showroom and I had to go pick up my flatware from Crate & Barrel and do some Le Creuset hunting at Sur La Table (welcome to my very domestic adult life). Anyways, after braving the horrible crowd (including inappropriately oversized “children” in strollers) at Bed Bath & Beyond, I headed to dinner at Rye and after a few Old Fashioneds, headed down to Camp bar to make some s’mores. I managed to set the table on fire, and after realizing you can’t just extinguish flaming napkins by smashing your palms on top of them, the bartender rescued me by simply dropping a wet rag on the table. It was clearly time to make an exit. I ended the night at Black Rabbit in Greenpoint after running into a dear friend on the train and closed out the night with more whiskey. All in all, I drank more than planned and realized the stress of acquiring home items had really gotten to me.

This leads me to Sunday. Easter. My friends, being brilliant ones that they are, came up with a themed zombie easter party at which we played various video games (at which I scored record low scores, I might add) and ate some great easter and/or zombie themed food amidst a backdrop of clever decorations (fake boarded windows? genius!). I failed at the whole zombie theme, but did manage to make some food to bring along. On Saturday I picked up this amazing Thai ginger sea salt from The Filling Station located inside Chelsea Market and knew exactly what I was going to use it for. You might recall this chocolate tart from a few years back, and it’s one item that has always remained in my mind, though I never had a chance to try making it vegan. I spent the morning cooking, listening to great music, creating a potato leek galette and this veganized version of the chocolate caramel sea salt tart. Rave reviews from all who tasted.

 

{Vegan + Gluten Free}
Chocolate Ginger Caramel Tart with Thai Ginger Sea Salt
(adapted from Saveur magazine)

1 1⁄2 cups gluten-free flour (tapioca, potato starch, sweet white rice flour, arrowroot starch, sorghum flour, garfava flour)
1/2 tsp. xanthan gum
1⁄4 cup plus 1 tbsp. high-quality unsweetened cocoa powder
1⁄4 tsp. kosher salt
5 tbsp. coconut oil
5 tbsp. earth balance stick margarine
1⁄2 cup plus 2 tbsp. confectioners’ sugar
2 tbsp. ground flax seed mixed with 4 tbsp.
1⁄2 tsp. vanilla extract

CARAMEL
1 1⁄2 cups sugar
1/2 tsp. ground ginger
3 tbsp. honey
1⁄4 tsp. kosher salt
5 tbsp. water
4 tbsp. coconut oil
2 tbsp. earth balance stick margarine
6 tbsp. soy creamer (I would have tried full fat coconut milk if I could have found it…or even coconut milk creamer)GANACHE
1⁄2 cup soy creamer
4 oz. bittersweet chocolate, finely chopped
Thai Ginger Sea Salt for finish
Chopped crystallized ginger

1. Make the crust: Heat oven to 350˚. Combine flour, cocoa powder, xanthan gum and salt in a medium bowl and set aside. Using a handheld mixer, cream the coconut oil, earth balance, and sugar in a large bowl until mixture is pale and fluffy; mix in flax gel and vanilla. Mix in dry ingredients. Transfer dough to a 9″ fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool.

2. Make the caramel: In a 1-qt. saucepan, whisk together sugar, honey, salt, and 5 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in coconut oil, earth balance, and creamer until smooth. Let cool slightly. Pour caramel into cooled tart shell and let cool slightly; refrigerate until firm, 4–5 hours.

3. Make the ganache: Bring creamer to a near boil in a 1-qt. saucepan over medium heat. Put chocolate into a medium bowl and pour in hot creamer; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Pour ganache evenly over tart and refrigerate until set, for a few hours. Sprinkle tart with salt, crystalized ginger: slice, and serve chilled.

14. April 2012 by admin
Categories: chocolate, crystallized ginger, dessert, gluten-free, holidays, vegan | Tags: , , , , , , , , | Leave a comment

Banana White Fig Cupcakes with Honey Cinnamon Icing {gluten free + vegan, unless you don’t eat honey}

So I’m going through the archives a bit here because, well, life got busy again and I stopped posting. I’m sure this will get lost amongst the other posts that I put up here, but here are the official updates for anyone who actually cares:

I took a full-time job (yes, that’s right, the freelancing was short-lived) and am now working as a design director at a packaging and branding firm in Manhattan. I’d mention where, specifically, but I realize that makes me pretty easy to stalk. Needless to say, it’s kept me a little more than busy. During this time of transition, I’ve also managed to move. Twice. Once in December, and once just two weeks ago. The good news is I’ve managed to catch the illusive unicorn of New York dreams and now live on my own. Sans-roommates (not that all of you past roommates haven’t been lovely!). I’m still waiting for my custom sofa from A+G Merch to come in, and there are still boxes scattered throughout my bedroom (oh yes, it’s an actual one-bedroom), but the good news is the kitchen is almost officially set up and the baking has begun again! (I know you were just waiting with bated breath…)

All that being said, these lovely little cupcakes were made at my old apartment about a month ago. It was a cold and rainy sunday and I think I was looking for something to bring into work on monday. I had all this fig spread because I was having serious cravings for it and managed to find an italian white fig kind that was a bit chunkier than most fig spreads at Court Street Grocers. It worked well with the banana cake and complimented the light flavor of the Honey-cinnamon icing very well. All in all it was a great experiment…now I just have to locate the recipe I frankenstiened together to make these…

 

 

 

 

14. April 2012 by admin
Categories: Uncategorized | Leave a comment

{Vegan + Gluten-Free} Oatmeal Raisin Chocolate Chunk Cookies

oatmeal raisin chocolate chunk cookiesoatmeal raisin chocolate chunk cookies
I’m learning a lot about living alone. For example, you actually have to do all the cleaning yourself. Which, if you’re like me, is alright because you don’t have to worry about waking up your roommate when you vacuum at midnight or decide to deep-clean the bathroom while brushing your teeth in your underwear. And of course one of the greatest things about being on my own is having a whole kitchen to myself. Because of this new kitchen ownership, I was able to spend this Saturday afternoon making brunch with the ingredients I purchased at this morning’s farmer’s market while wearing my Andrew W.K. “Party Hard Party Hard” tank top, complete with un-tameable crazy morning hair, listening to an episode of “This American Life” on the crazy things we do for love while smiling every time I took a swig of my Grady’s Cold Brew with almond milk and heart shaped ice-cubes. Yeah, this morning was that good.

I had a bit of time to waste while waiting for the plumbers to come and sort out the bathroom ceiling situation, so I put on the Handsome Furs at loud volumes and proceeded to make some cookies while “dancing” around the kitchen like a moron. (we should define dancing loosely here…it was more like jumping or flailing of limbs). I’m admittedly delaying my impending 6-mile run (did I mention I’m training for a half-marathon in May? And yes, I’m actually running it this time), but hey, I needed a day like this. And now, you get to reap the benefits of a killer new recipe.

{Vegan + Gluten Free}
Oatmeal Raisin Chocolate Chunk Cookies
(adapted from www.picklesnhoney.com)

1/2 C. tapioca Starch/flour
1/2 C. Bob’s Red Mill GF flour blend
1/4 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. cinnamon
1 c. old fashioned oats (not quick cooking)
1/2 c. earth balance
1/4 c. granulated sugar
1/3. c packed brown sugar
1/2 c. unsweetened applesauce
1 tsp vanilla
1/2 c. raisins (I used Trader Joe’s jumbo raisin medley)
1/2 c. vegan chocolate chunks (I, admittedly, added a bit more than 1/2 c.)

Pre-heat the oven to 350 degrees F. Line a cookie sheet with a silpat or parchment paper.

Sift the flours, xanthan gum, baking soda, sea salt, and cinnamon into a medium sized bowl. Set aside.

Using a stand or hand mixer, cream together the Earth Balance and granulated and brown sugars until light and fluffy.
Add the applesauce and vanilla and mix to combine. Add the flour mixture to the wet ingredients and mix until combined. Add the oats and mix until well incorporated.

Using a wooden spoon, add the raisins and chocolate chunks.

With two large spoons, scoop overflowing tablespoon sized scoops of batter onto the prepared baking sheet. Flatten slightly with the back of a spoon or spatula before baking.

Bake for 10-12 minutes. Cool slightly before serving.

Eat em’ up!

 

14. April 2012 by admin
Categories: chocolate, chocolate chip cookies, chocolate chips, cookies, gluten-free, gluten-free cookies, oatmeal, raisin, vegan | Tags: , , , , , | Leave a comment

Sweet Potato Cupcakes with Maple-Brandy Buttercream {vegan + gluten free}

sweet potato cupcake

pecans

Much like Nordstrom department stores (if you don’t understand my reference go here), I like to celebrate one holiday at a time. That means no Christmas music until December, and definitely giving due-honor to the seemingly ultimate culinary holiday that is Thanksgiving day. This year, I stayed in New York for Thanksgiving, celebrating upon invite from a good friend to a 33+ person Thanksgiving in Long Island City. Two apartments on two different floors of the apartment building served to host us all and our various food items. Of course, when people in New York cook, they bring their best (I don’t know if it’s the influence of good restaurants, or culture, or if everyone here is just amazing at cooking) and this was no exception. I decided to bring dessert, one of which was pumpkin cupcakes with cinnamon cream cheese frosting and the other being sweet potato cupcakes with maple-brandy frosting (pictured here), as well as some vegan/gluten-free stuffing. The evening was amazing (and so were the cupcakes…someone reportedly said they were “stupid good” and I will take that compliment) and I have absolutely no regrets about staying on the east coast for a holiday for a change!

{Vegan + Gluten Free}
Sweet Potato Cupcakes with Maple-Brandy Buttercream
(garnished with maple candied pecans) 

CAKES:
1 stick (1/2 cup) unsalted butter, let warm up to room temperature
1 cup dark or light brown sugar, packed (I preferred the dark sugar)
1/2 Tbsp Molasses
1/2 Tbsp. agave nectar
Egg-Replacer equivalent for 2 eggs
1 teaspoon natural vanilla extract
1 cup sweet potato puree
2 cups gluten-free flour blend (I use 1 c. Bob’s Red Mill and 1 c. Gluten-Free Pantry)
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup soy-milk creamer mixed with 1/2 tbsp. apple cider vinegar (combine and let rest before using)

FROSTING:
1/4 c. vegan vegetable shortening (like earth-balance sticks)
1/2 c. vegan margarine
3 1/2 c. sifted confectioners’ sugar
2 tsp. (to taste) pure maple extract
1/2 tsp. vanilla
1.5 tbsp. brandy (more to taste)
1/4 c. plain soy creamer

Cakes:
Preheat oven to 350°F. Using an electric mixer, cream the butter, brown sugar, molasses and agave. Beat for about 3 minutes until very fluffy. After mixing, add the egg replacer (just beaten and mixed VERY well to eliminate clumps) making sure it is fully incorporated into the batter. Add the sweet potato purée and vanilla and beat until incorporated.

In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, salt and all spices. Add the flour mixture and soy-milk/cider vinegar combination alternately to the pumpkin batter, in three phases, beginning and ending with the flour mixture.

Spoon the batter into prepared cupcake pan.  Bake approximately 16-20 minutes, or until a toothpick inserted in the middle comes out clean.

Frosting:
Beat the Shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 2 more minutes. Add the brandy, vanilla and maple extract and soy milk, and beat for another 5-7 minutes until fluffy. Fill a pastry bag and pipe onto cooled cupcakes. Decorate with candied pecans and enjoy!

06. December 2011 by admin
Categories: baking, buttermilk, cake, cupcakes, dessert, fall, flour, frosting, gluten-free, holiday, maple, molasses, new york, pecans, sweet potato, thanksgiving, vegan | Leave a comment

Pink Peppercorn Cardamom Cookies with Black Currant Filling {vegan}

Once upon a time, I lived in a neighborhood of bodegas overflowing with boxes of ripe plantains, avocados, and jicama. Now, I live in a neighborhood of bodegas and groceries filled with borscht, pierogi, and black currant jam (amongst other Polska (Polskie?) delights). I’ll admit, I’m not as well versed in Eastern European cooking as I am in other regions/cultures, but I do appreciate a nice black currant jam. Sweet, a little tart, and full of tiny berries the size of a wild blueberry, black currant jam isn’t something I’d just have lying around the house, but it makes the perfect filling for a little cookie. (a pink peppercorn cookie, perhaps?) Anyways, these cookies were made for a Taste Insight event that I catered for Pearlfisher a few weeks back (a little nod to my former design agency). The menu I created focused on a sweet and savory theme, in which these unique, subtly spicy, slightly sweet vegan shortbread cookies fit perfectly. The recipe was frankensteined from a bunch of different recipes (i.e. give me time to figure out how I made these), but I wanted to give you a sneak peak into what I’ve been up to. Oh, and the most important part? They were delicious.

(recipe sooooooooon)

23. November 2011 by admin
Categories: baking, black currant, cardamom, cookies, peppercorn, pink, powdered sugar, shortbread, vegan | Leave a comment

Apple Streusel Coffee Cake {vegan + gluten free}

A few weeks ago, my good friends that I met via brooklyn kickball (our team was ironically named “The Natural Born Winners”) invited me to go apple picking. It was a cool, cloudy day and we took the Long Island Railroad up to Westchester County in search of apple cider, donuts, and apples. We ended up at Harvest Moon Farm and Orchard (though I’m not entirely sure that was our intended destination) after walking along a seemingly dangerous winding main road, and thus hitchhiking with a very kind soccer mom who I remember had an extremely large bag of dog food in her SUV. After arriving at the orchard and getting plenty of fresh donuts and cider, we picked apples (and threw them…”mmmm…this apple is good but it’s filling”), found some mystery pears, laid down in a box full of apples before getting reprimanded, took group photos, and basically picked over 40 lbs. of various apples. All in all, a complete success, and the resulting apple share was divided amongst us at home to be made into delicious things, like this surprisingly healthy apple cake pictured above.

{Vegan + Gluten Free}
Apple Streusel Coffee Cake
[recipe adapted from "Better Homes and Gardens New Cookbook"]
2/3 c. gluten-free flour (1/3 c. oat flour (can substiute potato starch) and 1/3 c. Bob’s Red Mill Gluten-Free Baking Blend)
1/2 c. tapioca starch
1/2 tsp. xanthan gum
1 tsp. baking soda
1 tsp ground cinnamon
1/3 tsp. salt
1 1/2 c. finely chopped, peeled apples (about 2)
1/2 c. golden raisins
1 tbsp. ground flax seed mixed with 2 tbsp. water
1/2 c. granulated sugar
1/4 c. chopped toasted pecans
1/4 c. applesauce

Streusel:
1/4 c. packed brown sugar
2 tbsp. gluten-free flour (any mixture will do)
1/2 tsp. ground cinnamon
1 tbsp. vegan margarine
1/4 c. pecans

Lightly coat a 9-in round baking pan with cooking spray; set aside. In a small bowl, stir together the flour, baking soda, cinnamon, and salt; set aside

In a large bowl, combine the apples and flax gel; stir in the granulated sugar, 1/2 c. raisins, 1/4 c. pecans, and applesauce. Stir in flour mixture. Pour batter into prepared pan.

For topping, stir together brown sugar, the flour, and 1/2 tsp. cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in 1/4 c. pecans. Sprinkle topping over batter in pan.

Bake in 350 degree oven for 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Serve warm or cool.

21. November 2011 by admin
Categories: apple, breakfast, cake, cinnamon, gluten-free, streusel, vegan | Leave a comment

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