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Another beautiful Fall day here. A busy week ahead, in the kitchen prepping for three back to back birthdays (hubby and kids). The kids' parties this year are especially challenging seeing as we are still on our detox diet. I have been developing, testing and adjusting recipes last week, and I have found the cake part quite easy in relation to having to come up with a frosting for the cakes that is sugar free, dairy free, soy free, coconut free, etc. Phew! I'll have an update later on this exhaustive task.
If you have a sweet tooth, you will need to add some more sweetness to them, because these cakes are delicately sweet. Although they are delicious just as they are with a glass of rice milk or some lemon verbena citronella tea. I hope you like them too.
Gluten/Sugar Free Apple Cranberry Tea Cakes
1/2 cup superfine sweet rice flour
1/2 cup potato starch
1/4 cup all purpose gluten free flour (I used King Arthur Flour)
1/4 cup cornstarch
1/2 cup brown rice syrup ( you can substitute for agave)
1/4 cup grape seed oil
1/2 cup almond milk or rice milk
2 tbsp blonde flax seed meal
2 tsp truvia
2 eggs, room temperature
1 tbsp vanilla
1 tbsp lemon juice
1 tsp baking powder
1/2 tsp sea salt
1/2 cup fresh cranberries
2 cups apple chunks (I used 2 winesap apples)
Peel the apples and cut in chunks, place in a bowl and mix them with the lemon juice to avoid discoloration.
In the bowl of a mixer, beat together eggs, brown rice syrup, vanilla, and salt until well blended and doubled in size. Add almond milk and mix again. In another bowl, whisk all other dry ingredients until well blended and fold into the liquid mixtures. Add oil and run the mixer for a few seconds until all blended. Fold apples and cranberries into batter. Bake at 350˚F for 15-20 minutes depending on the size of the mold used. Let cool completely before handling.