Going Gluten-Free

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Going Gluten-Free

Apple-Cinnamon Toastie
Prep time: 45 minutes
Cook time: 60 minutes
Serves 10

1 pound Granny Smith apples,
peeled, cored and diced into 1-inch
cubes
1 pound pink lady apples, peeled,
cored and diced into 1-inch cubes
3 tablespoons ground cinnamon
1∕2 cup agave nectar
1∕4 cup fresh lemon juice
1 cup garbanzo-fava bean flour
1 1∕4 cups evaporated cane juice, plus
more for sprinkling
1∕2 cup potato starch
1∕4 cup arrowroot
2 1∕4 teaspoons baking powder
1∕4 teaspoon baking soda
1∕2 teaspoon xanthan gum
1 teaspoon salt
1∕2 cup coconut oil, plus more for the
pan and for brushing
1∕3 cup unsweetened applesauce
2 tablespoons pure vanilla extract
1 1∕4 cups hot water


1. Preheat the oven to 325˚ F. Line
a baking sheet with parchment paper.
2. In a medium bowl, toss together
the apples, 1 tablespoon cinnamon,
agave and lemon juice until apples are
completely covered. Spread mixture
over the prepared baking sheet.
3. Bake the apples on the center rack
for 35 minutes, rotating the sheet 180
degrees after 20 minutes. The apples
will be soft. Let apples stand until
completely cool (about 30 minutes).
4. While the apples cool, lightly grease
a 7-by-4-by-3-inch loaf pan with oil. In
a medium bowl, whisk together flour,
1 cup evaporated cane juice, potato
starch, arrowroot, baking powder,
baking soda, xanthan gum, salt and
1 tablespoon cinnamon. Add oil,
applesauce and vanilla, plus 1 cup
of hot water to dry ingredients. Stir
until the batter is smooth, then fold
in 1 cup of roasted apples. Transfer
1∕4 cup batter to a small bowl and add
remaining evaporated cane juice,
1 tablespoon cinnamon and 1∕4 cup
hot water. Stir until creamy.
5. Pour the apple batter into the
prepared loaf pan. Drizzle the batter
from the small bowl down the center
of the loaf. Use a teaspoon to swirl
the topping into the loaf from end to
end. Sprinkle the top with evaporated
cane juice. Bake on the center rack
for 25 minutes, remove from oven and
brush the top with a generous amount
of oil. Bake for another 15 minutes,
until crunchy and a toothpick inserted
in the center comes out clean.
6. Let the toastie stand in the pan for
20 minutes, then invert the cake onto
a board. Turn right side up and serve
warm. Cover remaining cooled, uncut
toastie with plastic wrap and store
at room temperature for up to 3 days.
Per serving: 373 calories,
12 g fat (9 g saturated), 3 g protein,
67 g carbohydrates, 5 g fiber,
405 mg sodium.