Saturday, October 5, 2013

Applecado Bread (Gluten free, of course)

It's no secret that I'm a huge fan of Roben Ryberg's books, especially You Won't Believe It's Gluten-Free.  And, a sane person might wonder, "Well, if you love Ryberg's recipes so much, why do you keep changing them???"

Good question.  All I can say is, there's something in me that must explore. Experiment. Try new (aka, "weird") things.  I just must.

Ask my sister. She's the one who was traumatized by a chocolate mint birthday cake when she was a child.  She recalls it being very minty.  It might explain why neither of us is much of a fan of mint these days.  It was not a successful experiment.

But, some experiments are.  Take, for instance, applecado bread.  This one is based heavily on a Ryberg recipe, so you know I'm starting with something good. And, I'm including avocado.  Also something good. And goat milk, ginger, cloves, bourbon vanilla, and more cinnamon.  All very good things.  As my sister-in-law says, "When you put good things together, you get a good thing."

Applecado bread: It's a good thing.

Wet ingredients:
  • 6 ounces organic, unsweetened applesauce
  • 100 grams organic sugar
  • 2.6 ounces avocado (a little less than one small one)
  • 1 ounce goat milk
  • 2 organic eggs
  • 1 tsp vanilla
Dry ingredients:
  • 150 grams brown rice flour
  • 1 tbsp. baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp xanthan gum
  • 1 tsp apple cider vinegar
  • 1/2 tsp cinnamon plus an extra shake or two
  • 1/8 tsp ginger, slightly rounded
  • 1/8 tsp cloves
  • 1/2 tsp sea salt
  • 1/3 to 1/2 cup chopped pecans
  1. Spray an 8" baking pan with coconut oil spray, then sprinkle a little almond meal on the bottom.  Or, line the pan with parchment paper.  Preheat oven to 350 (f)
  2. Mix the wet ingredients in a medium mixing bowl until everything is nice and fluffy and uniformly green. I used my stick blender.
  3. Whisk dry ingredients together thoroughly in a small mixing bowl.
  4. Gently fold the dry into the wet until everything is nicely incorporated.  The batter will be fluffy and beautiful -- in a green sort of way.
  5. Pour batter into the baking pan, smooth out a little, and top with pecans.  Gently press the pecans in so they'll stay put.  
  6. Bake at 350 (f) for about 30 minutes, until the house smells lovely and a toothpick test tells you the bread done.

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