Wednesday, January 4, 2012

Gluten-Free Apple Cinnamon Bread

(Taken from "Babycakes" Recipe Book)

I posted about this amazing recipe on my facebook page this morning and a few people requested the recipe. So here it is. Enjoy!

Ingredients:
1 cup garbanzo-fave bean flour (I used garbanzo)
1 1/4 cups cane sugar
1/2 cup potato starch
3/4 cup arrowroot
2 1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp xanthan gum
1 tsp salt
2 TBs cinnamon
1/2 cup coconut oil
1/3 cup unsweetened applesauce
2 TB vanilla extract
1 1/4 cups hot water
1 cup roasted apples*

*for the roasted apples I cut, cored and quartered apples, sprinkled them with cinnamon, and baked them in the oven at 325 F. 2 apples should be plenty to make 1 cup, even more.

And Go:
Preheat over to 325 F
Grease a 7 x 4 x 3-inch loaf pan with oil (my pan did not fit these dimensions at all at it still turned out great).

Whisk together the first 9 ingredients (flour through cinnamon), EXCEPT for 1/4 cup of the sugar, and 1 TB of the cinnamon. Save that for later.

Add oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until smooth, then add the roasted apples.

Transfer 3/4 of the batter to your pan, reserving 1/4 in the same bowl you mixed in. Add the extra sugar and cinnamon to the reserved batter. Then, use a spoon to carefully mix this "topping" into the batter that is already in the pan.

You can optionally add a little more sugar to the top, though I skipped this part.

Bake for 25 minutes on the center rack, remove from oven, and brush with a generous amount of coconut oil. Return to oven and bake for another 15 minutes. (I skipped this step and kept in the oven the whole time... about 40 minutes.)

You'll know it's done when a toothpick or skewer comes out of the center clean.

Let the bread stand in the pan for about 20 minutes, then invert onto a board. Cut and serve warm.

Cover cooled uncut bread with plastic wrap and store at room temperature.


No comments:

Post a Comment

Moving my blog

Greetings Friend, Thank you for following my blog! I've decided to make the big move over to my own website. It keeps everything integ...