makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan
1/3 cup (45 g) superfine brown rice flour
1/4 cup (50 g) light muscovado or brown sugar
3 tablespoons gluten-free rolled oats
1/4 teaspoon salt
3 tablespoons (45 g) cold unsalted butter, diced
In a medium bowl, combine the superfine brown rice flour, muscovado, oats, and salt. Add the diced butter and work it between your fingers until you have a sand-like mixture. Refrigerate until ready to use.
Apple and Strawberry Cake
2 small Gala apples, peeled, cored, and thinly sliced
6 ounces strawberries, hulled and thinly sliced
Juice half a lemon
3/4 cup plus 2 tablespoons (120 g) superfine brown rice flour
1/3 cup (45 g) hazelnut flour
1/4 cup (40 g) potato starch
1/4 cup (35 g) millet flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (100 g) light muscovado or brown sugar
1/2 cup (100 g) natural cane sugar
Zest of 1/2 a lemon
1/2 cup (125 ml) unsweetened coconut milk (canned)
1/2 cup (125 ml) coconut oil, liquified
1 teaspoon vanilla extract
Preheat the oven to 350F (180C). Oil the inside of a 9×4.5-inch loaf pan and a 6-inch cake pan and line the bottom with parchment paper. Set aside.
Toss the apple and strawberry slices with the lemon juice and set aside.
In a large bowl, whisk together the superfine brown rice flour, hazelnut flour, potato starch, millet flour, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, muscovado and natural cane sugar, lemon zest, coconut milk, coconut oil, and vanilla extract. Add the liquid ingredients to the dry and whisk to combine.
Fill the loaf pan with the batter about 2-inches high. Spread a little bit over half of the apple and strawberry mixture on top and press down into the batter lightly. Top with enough crumble to cover the fruit. Fill the cake pan with the remaining batter, fruit, and crumb topping.
Bake the cakes until a toothpick inserted in the center comes out clean, about 50 minutes. The fruit in the center will make the cake moist and it might seem it is not done. Make sure crumb topping is crispy. Let the cakes cool in the pan for a few minutes before unmolding.
Seattle Metropolitan Area, Pacific Northwest, United States
Location Scout ~ Flâneur ~ Amateur Photographer
Living in the Seattle Metro Area. Happily married, mother of five amazing individuals. Each day is a new adventure and I don't want to miss one minute.
♥ ♥ Thank you so much for stopping by and visiting -- barefoot in the orchard ♥ ♥
One of my favorite memories was walking barefoot in our apricot orchard. That was some 37 years ago, and it's still one of the first things that comes to mind when searching my life's memories.
It is unbearable for me to think about my beautiful orchard and the many others that surrounded it now only exist in my memory -- long ago replaced by houses. I prefer to keep those images in my mind as if it were only yesterday...
It's a beautiful summer morning, I'm 12 years old, outside my cat Peewee (a big yellow tabby with a bobbed tail) greets me. I head straight out into the orchard. The branches overhead hang low and heavy -- and the sweet smell of apricots fill the air. Running faster and farther with each step -- the seemingly never-ending rows of trees stretch out before me. I can feel the warm sun on my face and the cool feel of the dirt under my feet. ~
"Difficult times have helped me to understand better than before how infinitely rich and beautiful life is in every way and that so many things that one goes worrying about are of no importance whatsoever."