New Recipes ~ Via One Of My Fav Bloggers

I've been on a serious cooking jag. I was inspired by, Cannelle et Vanille (nominated for a James Beard 2012 Award for Individual Food Blog).  My husband said, that the Fish Tacos with Yogurt-Dill Sauce, Avocados, and Cherry Tomatoes (below) and  Gluten-Free Apple and Strawberry Crumb Cake  (recipe below) were some of the best dishes he has ever had (courtesy of me) under our roof. A high compliment indeed -- and I'll take it! The recipes are healthful with beautiful photos and stories!! Aran, over at Cannelle et Vanille, has a cookbook coming out sometime in the near future and I will be -- not so patiently -- waiting for my copy.

Happy Monday -- everyone!!

Apple and Strawberry Crumb Cake

makes a 9 by 4.5-inch loaf pan and a 6-inch cake pan

Crumb topping

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
3 eggs
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.