Wednesday, March 24, 2010
Monday, March 22, 2010
Wednesday, March 17, 2010
Thursday, March 11, 2010
1 cup garbanzo-fava bean flour(I used Bob's Red Mill)
1 1/4 cups evaporated cane juice, divided
1/2 cup potato starch(again, Bob's Red Mill)
3 TB corn starch(the original recipe calls for 1/4 cup arrowroot, which I didn't have)
2 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. xantham gum
1 tsp. salt
2 TB ground cinnamon
1/2 coconut oil
1/3 cup applesauce
2 TB pure vanilla extract
1 1/4 cups very hot water, divided
1 cup roasted apples
First, peel, slice, core and cut into small chunks one large apple(I used a Fuji). Sprinkle with a little sugar and cinnamon and spread out on a baking sheet lined with a silicone baking mat, and bake at 325 for about fifteen minutes. Set aside.
In a medium bowl, mix together all of the dry ingredients, reserving 1 TB of the cinnamon and 1/4 cup of the evaporated cane juice and being careful to use EXACT measurements. Carefully whisk everything together until you have a homogenous mixture. In a separate bowl, place the 1/2 cup of coconut oil in the bottom of the bowl and carefully pour 1 cup of very hot water over the oil, stirring gently until all the oil melts(most coconut oil is sold in tubs and is the consistency of shortening at room temperature, so it must be melted before use in baking). Add the oil/water mixture to the bowl of dry ingredients, then add the applesauce and vanilla. Stir until smooth, then gently fold in the roasted apples. Remove 1/4 cup of the batter to a separate bowl and add the reserved 1TB cinnamon, 1/4 cup of evaporated cane juice and remaining 1/4 cup of water. Stir until smooth.
Pour the batter from the larger mixing bowl into a greased loaf pan, then carefully pour the cinnamon batter in a line down the center. Use a spoon to swirl the cinnamon mixture into the loaf, being careful not to stir too much; you want a visible ribbon of cinnamon in the finished loaf.
Sprinkle the top of the loaf with a few pinches of evaporated cane juice or plain granulated sugar(what I used), and bake at 325 for 30 minutes. After 30 minutes, take the loaf out of the oven and brush the top with either melted butter(what I used) or melted coconut oil(original recipe). Sprinkle with a little more sugar, rotate the pan and put back in the oven for another 20 minutes. The loaf will be golden on top and a toothpick inserted in the middle will come out clean. Let the loaf rest in the pan for 20 minutes before running a knife around the sides and inverting onto a cutting board. Slice and serve warm. Be happy.