Apple Cinnamon Pecan Olive Oil Cake

by Eva // 23 February, 2013 // No Comments

It happened. I can’t believe it happened. Never did I think this day would come, but it did. I’m afraid to announce it too loudly, as this BFF of mine may be offended by this recent turn of events. I know I need to say it out loud though, if I ever want to move on. Here goes…
I got tired of chocolate. I know, I know, it sounds crazy, right? I fear though, that it is true. It’s just that, lately, it seems all I’ve consumed are copious amounts of chocolate. This never seemed to be an issue in the past, but for some reason…ugh, it’s all just too weird to even think about it. I only hope this is a short term case of chocolatitis, and that I can one day love again.

I knew I needed something delicious to heal the wounds, and help me move on. And then I came across this gluten free apple and olive oil cake recipe. No chocolate to be seen, but it still looked delicious and sweet! As the gluten free recipe was from the talented Aran Goyoaga, I knew I had to give it a try! If you have never visited her site, cannelle et vanille, I recommend you do. Whether it be to try a recipe of hers yourself, or gaze at her captivating photography, I guarantee, you will be inspired! I also highly recommend picking up a copy of her book, where I adapted this recipe from, Small Plates and Sweet Treats (you can get a copy here).

One thing I really like about Aran’s recipes is that they do not require hard to find ingredients. I always find it upsetting when I come across some great gluten free recipes, but the ingredients are either hard to find, or expensive. Thanks to Aran, I also gave in and tried out buckwheat flour and can I just say…oh my goodness! I am so hooked on this flour now and I can’t believe I’ve been missing out all these years! As well, it’s because of this recipe, that she got me to give brown rice flour another shot and I’m happy to say, I’m loving it again. In the past, I tried countless recipes with brown rice flour and for some reason it always resulted in a weird after taste to me. It could be I’ve now got more years of gluten free baking under my belt, but whatever the reason, I’m glad that I’ve been re-introduced to this flour since it is a healthier option. Plus, in using these healthier flours, it gives me a great excuse to eat cake for breakfast!

I adapted this recipe from the apple and olive oil cake recipe in Aran’s book. One of the reasons I was actually drawn to it was because it reminded me of an apple cake my mom used to make which I loved back in my non-gluten free days. I only made a few adjustments to the original recipe. Actually, one was as a result of me misreading the instructions. I have the habit of moving too fast most of the time, and this was one of those times, but it resulted in a good mistake. The extra sauce I had left from sautéing the apples accidently in ½ cup of brown sugar, was slightly warmed up and drizzled over the cake when served. And even though I switched the milk yogurt for dairy-free coconut yogurt, it did not affect the taste at all (no extra coconutty taste!). As I don’t have millet flour, I chose to switch it up for my new fav buckwheat flour. I also increased the cinnamon, and added some chopped pecans.

It’s the perfect moist cake that’s not overly sweet and nice to serve guests with a good cup of coffee. Both gluten free and non-gluten free folks will enjoy it alike. Best decision I’ve ever made making this my re-bound dessert – just don’t tell chocolate that!

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Here is the recipe…enjoy!

Apple Cinnamon Pecan Olive Oil Cake

Prep Time: 10 minutes

Bake Time: 1 hour, 10 minutes

Ingredients

Apple mixture:

2-3 apples, peeled & cut into slices (I used 2 large Ida apples)
2 tbsp margarine
½ cup brown sugar
2 tsp ground cinnamon
1 tsp vanilla bean paste

For cake:

¾ cup brown rice flour
1/3 cup almond flour
¼ cup potato starch
¼ cup buckwheat flour
2 tbsp tapioca starch
1 tbsp baking powder
2 tsp ground cinnamon
½ tsp baking soda
¼ tsp ground ginger
¼ tsp salt
3 eggs
½ cup granulated white sugar
½ cup brown sugar
½ cup plain coconut yogurt
½ cup light olive oil
2 tsp vanilla bean paste
1 cup chopped pecans

Method

Preheat oven to 350°F. Line the bottom of a 9” springform cake pan with a circle of parchment paper.
In a large sauté pan, heat margarine with brown sugar, cinnamon and vanilla bean paste. Once margarine has melted, add in sliced apples and cook for 8-10 minutes. Remove from heat and let the apples cool for at least 15 minutes.
Meanwhile, whisk together the brown rice flour, almond flour, potato starch, buckwheat flour, tapioca starch, baking powder, baking soda, cinnamon, ginger and salt in a large bowl.
In a separate bowl, whisk together the eggs, white and brown sugar, yogurt, olive oil and vanilla bean paste.
Pour the wet ingredients over the dry and whisk until batter comes together. Stir in pecans and combine. You can choose to stir in 4 tbsp (or so) of the leftover brown sugar sauce from the apples, at this point.
Arrange apples tightly on the bottom of the cake pan in a circular pattern, and pour batter over top.
Bake for 1 hour, or until a toothpick inserted into the centre comes out clean.
Let cake cool in the pan for 15 minutes before carefully inverting it onto a cooling rack to cool completely.
Store in the refrigerator for up to 3 days, or you can also freeze it for up to 1 month.

http://www.pastelbakery.ca/gluten-free-apple-cinnamon-pecan-olive-oil-cake/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Ferrero Rocher Style Cupcakes

by Eva // 9 February, 2013 // No Comments

It’s that time of year again. Pinks, reds and purples will be featured predominantly in store windows. Heart shaped decor and chocolate galore…it’s Valentine’s Day baby!

Now, I’m not much of a Valentine’s Day ‘celebrator’ – that is, I was never big on the Valentine’s Day goodies like the plush toy animals with their big puppy dog eyes and heart in hand. Reminds me of the hilarious ‘Happy Love Day’ scene from The Simpsons (‘they didn’t have Lord Huggington?!). I did however enjoy the vintage Valentine’s Day cards (love anything vintage!) and cheesy cards – like the one featuring a couple of bees with a caption reading ‘Will You Bee Mine’. What can I say; I’m a sucker for cheesy things. Aside from the cards, of course chocolate played the star role. Who could resist gorging on insane amounts of chocolate??

Back in the day, I was able to consume any amount of gluten, so no chocolate was off limits. Of course now-a-days, certain ones don’t make the cut, such as the divine Ferrero Rocher chocolate (queue angels singing).

Who could resist a hazelnut enrobed in a smooth chocolate filling, covered in a thin crispy wafer, and then dipped in creamy milk chocolate and finely chopped hazelnuts. Mmmm…pure bliss. This got me thinking…wouldn’t it be great if someone invented a gluten free Ferrero Rocher? No, I didn’t invent one, but until that day comes, I present you with the next best thing…my own take on a gluten free Ferrero Rocher style cupcake!

Now unfortunately, there is no thin crispy wafer in these cupcakes, but I’d have to say, this is probably the closest thing to a gluten free Ferrero. A moist and light chocolate cake with finely chopped hazelnuts, covered in a creamy chocolate hazelnut swiss meringue buttercream (using Enjoy Life Mini Chocolate Chips and real hazelnut butter!), and topped off with a Glutino brand chocolate wafer cookie (I couldn’t resist – I had to incorporate wafer somewhere!).

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Pure deliciousness!

Here are the recipes…enjoy!

Gluten Free Ferrero Rocher Style Cupcakes

Bake Time: 22 minutes

Makes: 12-16 cupcakes

This moist chocolate hazelnut cupcake is sure to please!

Ingredients

Cupcakes:

3/4 cup white rice flour
1/2 cup buckwheat flour
1/4 cup tapioca starch
1/4 cup premium unsweetened cocoa powder, sifted
4-5 tbsp finely chopped hazelnuts
1 1/2 tsp baking powder
1 tsp baking soda
1/2 cup granulated sugar
1/2 cup brown sugar
1-2 tbsp hazelnut butter
1/2 cup light olive oil
3 eggs, slightly beaten
1/3 cup chocolate almond milk
1 tsp pure vanilla extract

Chocolate Hazelnut Swiss Meringue Buttercream - makes about 5 cups

8 egg whites
2 cups granulated sugar
2 ½ cups butter
1 ½ cups Enjoy Life mini chocolate chips (or other chocolate for melting), + 1 tsp butter for melting
4 tbsp hazelnut butter

Method

For Cupcakes:

Combine dry ingredients (1-9 on above list) in bowl of mixer.
Add wet ingredients and mix well for 2 min.
Fill liners ½ way up and bake in pre-heated oven at 350°F for 22 min.
Remove and let cool in pan for 2 min before moving to cooling racks to cool completely before frosting.

For Buttercream:

Make sure mixer bowl is completely grease free before starting. Add egg whites and sugar to bowl. Simmer over a pot of water (not boiling), whisking constantly but gently until temperature reaches 160°F, or until sugar has completely dissolved and egg whites are hot. Ensure to clean down sides of bowl during this process, with a wet pastry brush or spatula so granules of sugar don’t stick to the sides.
Take bowl off heat and place back on the mixer fitted with whisk attachment. Whip until mixture is thick, glossy and neutral, and outside of bowl has cooled down. During whipping, start melting mini chocolate chips plus 1 tsp butter in microwave. Once completely melted, stir in hazelnut butter and set aside to cool.
Returning to egg white mixture, switch over paddle attachment and while mixing on low speed, add butter one cube at a time and mix until it has reached a silky smooth texture. If it curdles, keep mixing until it comes back smooth. Once all butter has been incorporated, add chocolate mixture and mix until fully combined.
Use immediately or refrigerate for up to 1 week or freeze for up to 6-8 weeks, thawing overnight at room temperature and re-whipping with paddle attachment.

http://www.pastelbakery.ca/gluten-free-ferrero-rocher-style-cupcakes/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

Ginger Cookie…with a chocolate on top!

by Eva // 14 October, 2012 // 1 Comment

Ok so you’re probably thinking – what’s with all these recipes where ginger plays the star role?? I can’t help it! It’s that time of year where you just need a little spice to put a jump in your step and keep you heated through these chilly nights. Ok, that, and I had to use up the candied ginger I made recently. I promise though, this will be the last ginger related recipe for a while…of course until it’s Christmas time, because then it’s all about gingerbread people cookies.

But who could resist, at any time of year, a gingy cookie that’s crackled on the outside yet soft and chewy on the inside? Not me! So I had to give in to yet another ginger inspired gluten free recipe (sorry).

I found a recipe on the Food Network site which looked very tempting –of course though, it wasn’t gluten free; but that didn’t stop me from revamping it.

Sometimes, converting a wheat flour recipe into a gluten free flour recipe can be a bit tricky. However this time, I decided to use some of the Better Batter all-purpose gluten free flour I had on hand. If you live in Canada (more specifically the GTA area), you may find it difficult to find this brand in your regular grocery store. I found this brand in my local HomeSense store (which by the way, is a great spot to find lots of gluten free goodies that you can’t find anywhere else!).

With a couple of tweaks here and there, the recipe came together nicely…aaand…the result was a gluten free cookie that was soft and yummy!
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Pure deliciousness!

Here are the recipes…enjoy!

Ginger Cookie…with a chocolate on top!

Prep Time: 10 minutes

Bake Time: 13 minutes

Makes: 28-30 cookies

Recipe adapted from Food Network

Ingredients

2 1/4 cup all-purpose gluten free flour*
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1 cup brown sugar (I used golden yellow brown)
1/4 cup light olive oil
1/3 cup unsulfured molasses
1 large egg (room temperature)
1 cup chopped candied ginger
Enjoy Life Chocolate Mega Chunks (enough to top each cookie with 1 chocolate chunk)
Granulated sugar for rolling the cookies

Method

Preheat oven to 350°F and prepare pans.
In large bowl, combine flour, baking soda, spices and salt.
In bowl of mixer with paddle attachment, beat the brown sugar, oil and molasses on medium speed for 5 minutes.
Add egg and beat well.
With mixer on low, slowly add dry ingredients and mix for 2 minutes until well combined.
Add the candied ginger and mix by hand, using wooden spoon, until well combined.
Using a small spoon, scoop dough and roll each cookie by hand into 1”balls. Roll in granulated sugar, place on pan and flatten slightly.
Top each cookie with an Enjoy Life Chocolate Mega Chunk, and press lightly into cookie.
Place in oven and bake for 13 minutes. The cookies will be crackled and soft inside.
Let cookies cool for 1-2 minutes before transferring to wire racks to cool completely.

Notes

*I used Better Batter brand gluten free all-purpose flour, which already includes xanthan gum. If the all-purpose flour you use does not include xanthan gum, you will need to add about 1/2 tsp to the mix.

http://www.pastelbakery.ca/gluten-free-ginger-cookie/

Thanks for stopping by! Comments are always welcomed and encouraged.
Eva

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