I have two wonderful desserts to share with everyone today. We have been wanting to get the family together for a big dinner for some time now, and it finally happened over the weekend. Everyone has had busy schedules - We all know how that goes!
Well, I made my Chicken In A Pomegranate Citrus Glaze for dinner, using a whole Organic Roast Chicken - Divine! Such a good dinner to have with company. Then I made Shirley's Pomegranate Sherbet - so delicious, a must try. You can find Shirley's recipe over at Gluten Free Easily. Thanks Shirley - we loved it! How good does this look? Melt in your mouth deliciousness....I wanted more, but dang, it was all gone - everyone pigged out!
Then, the inspiration for the Apple Streusel Cake came from Lauren's Latest. Once I read through the recipe, I knew it would convert to gluten free beautifully - and yes it did. The cake texture was perfect...and the topping - so so good! Thank you Lauren - for the original recipe, please check here.
So again many thanks to Shirley and Lauren - your recipes for our "big family dinner" desserts were most delightfully delicious! 🙂
On another note, it seems that more and more blogs I have discovered are using Coconut Sugar. For the longest time, I was not able to find it - then shopping the other day - there it was. This is a sugar I want to use more of. Where I live this sugar is crazy expensive, however, we don't eat a lot in the way of sweets or desserts, so for me, it will be worth it in the long run. There is a great article on the health benefits of Coconut Sugar you can read here.
GLUTEN FREE APPLE STREUSEL CAKE:
1/2 cup White Rice Flour
1/2 cup Corn Starch
1/3 cup Tapioca Starch
1 Tblsp. Coconut flour
1 level tsp. Xanthan Gum
1/4 tsp. salt
1 cup Coconut Sugar
1 tsp. Gluten Free Baking Powder
1/2 tsp. Baking Soda
3/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/2 tsp. dried Ginger
Grease a 9 inch baking dish with butter, and preheat the oven to 325 degrees.
Whisk all the dry ingredients in a medium bowl until thoroughly combined.
2 Free Range Eggs
1/3 cup Grapeseed Oil
1/4 cup Kefir Milk or Buttermilk
1/4 cup Organic Plain Yogurt
1 tsp. Vanilla extract
1 cup peeled, diced apple - dice into 1/4 inch pieces
In a bowl, whisk up the eggs until frothy. Add in the oil, milk, yogurt and vanilla, whisking to combine. Pour into the dry ingredients, mixing until combined. The batter will be thick. Add the apple stirring to combine, then spread out evenly into the prepared baking dish.
Gluten Free Streusel:
1/2 cup Gluten Free Cornflakes - crush with your hands
1/4 cup Quinoa Flakes
1/2 tsp. Cinnamon
1/2 tsp. dried Ginger
1/2 cup chopped walnuts
1/2 cup Coconut Sugar
1/3 cup butter
In a small bowl, combine the Streusel ingredients, mixing together until small even chunks of butter are formed. Evenly sprinkle the Streusel over the cake batter.
p.s. Now I know I have said this before, yes I have...but honestly, this is my all time, absolutely favorite "crisp" topping. I think it is the Quinoa flakes...to die for!
Bake for 55 - 60 minutes, or until a toothpick inserted into the cake comes out clean. (mine took 60 minutes)
Lemon Yogurt Cream:
3/4 cup Yogurt Cheese (dripped yogurt - I drip mine for 48 hrs.)
zest of one small lemon
1 tsp. Vanilla
1 1/2 Tblsp. honey
In a small bowl, combine the ingredients for the yogurt cream, mixing well. When the cake has cooled, add a generous dollop on top of the Apple Streusel Cake. A healthy delicious alternative to whip cream. Enjoy!
Here is a second, not so great picture...but, just look at that thick, luxuriously Lemon Yogurt Cream...want some? Yes? It does not disappoint, so so good! My family said I needed to double this recipe...don't listen, plug your ears...we most definitely have piggies in this household!