Gluten free apple pie crescents

About a month ago, I made cinnamon rolls. So fluffy and incredibly delicious! After devouring them, I realized how great it would be to make crescent rolls filled apple pie filling. I gathered all my ingredients, but there was something missing, something that would take my apple pie filling to a whole another level. That was creamy, smooth and bare Barney Butter almond butter.

I gathered all my ingredients, but there was something missing, something that would take my apple pie filling to a whole another level. That was creamy, smooth and bare Barney Butter almond butter. I chose the sugar-free version, because of the light brown sugar added in the filling. I started

I start making the filling and I might or might not “tried” it, more than I should, but I don’t regret it! Its smooth texture and caramel-like taste, blend so perfectly together with the spices and the fluffy sweet dough.

 

apple crescents

 

apple pie crescents


GLUTEN FREE APPLE PIE CRESCENTS

Makes: 10-12                Baking time: 15 minutes                           Difficulty: easy

INGREDIENTS:

For the filling:

  • 2 fuji apples (or any kind of apples), peeled and diced(or thinly sliced)
  • 1 tablespoon butter
  • 1/4 cup light brown sugar
  • 1/4 cup bare smooth Barney Butter almond butter
  • juice and zest  of an orange
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon fresh grated ginger
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon nutmeg

For the topping:

  • 3 tablespoons melted butter
  • granulated sugar
  • cinnamon powder

INSTRUCTIONS:

  1. Prepare dough according to instructions.
  2. To make the filling: In a medium pot over medium heat, add butter let it melt and add diced apples, cinnamon, ginger, nutmeg and brown sugar. Stir until apples start softened a bit and caramelize.
  3. Lower heat, incorporate the almond butter, orange juice and zest, and vanilla extract. Stir until filling starts bubbling a little bit and starts thickening. It will take approximately 5 minutes. Let it cool down to room temperature.
  4. Preheat your oven to 375 F/ 180 C, line parchment paper in a sheet pan and set aside.
  5. To shape your crescents: My dough is really elastic, because of the flour I use (Cup4Cup).  If you’re in Europe, use gluten-free flour for dough or bread. Cover your work surface with a good quality plastic wrap and then a light layer of gluten-free flour.
    Place dough in the center and cover with a bit more gluten-free flour, if needed. Put another sheet of plastic wrap, roll out into a circle about 12 inches in diameter and then carefully peel off the top layer of plastic wrap. Cut into 12 equal triangles. Add a teaspoon or so on each wider end, roll up each dough triangle. Place on prepared baking sheet. Cover baking pan with a clean, dry towel and let the dough rise for 15 minutes. Brush each crescent with melted butter and sprinkle with some granulated sugar and cinnamon powder.
  6. Bake for 15-20 minutes, until golden brown. Drizzle some more of that “caramel” like sauce, form the filling if you like.

Enjoy!


ΚΡΟΥΑΣΑΝ ΜΗΛΟΠΙΤΑΚΙΑ ΧΩΡΙΣ ΓΛΟΥΤΕΝΗ

Μερίδες: 12         Χρόνος ψησίματος: 15 λεπτά     Βαθμός δυσκολίας: εύκολο

apple crescent

ΥΛΙΚΑ:

Για τη ζύμη:

Για τη γέμιση:

  • 2 κόκκινα μήλα,(ή ότι είδος μήλου θέλετε) καθαρισμένα και κομμένα σε μικρούς κύβους ή λεπτές φέτες
  • 1 κουταλιά της σούπας βούτυρο
  • 1/4 κούπας καστανή ζάχαρη
  • 1/4 κούπα βούτυρο αμυγδάλου
  • χυμός και ξύσμα από ένα πορτοκάλι
  • 1/2 κουταλάκι του γλυκού κανέλα σε σκόνη
  • 1/4 κουταλάκι του γλυκού φρέσκο τζίντζερ, τριμμένο
  • 1 κουταλάκι του γλυκού εκχύλισμα βανίλιας
  • 1/4 κουταλάκι του γλυκού μοσχοκάρυδο

Για πασπάλισμα:

  • 3 κουταλιές της σούπας βούτυρο,λιωμένο
  • κρυσταλλική ζάχαρη
  • κανέλα τριμμένη

ΕΚΤΕΛΕΣΗ:

  1. Προετοιμάστε τη ζύμη σύμφωνα με τις οδηγίες.
  2. Για να κάνουμε τη γέμιση: Σε μία μεσάια κατσαρόλα σε μέτρια φωτιά, προσθέτουμε το βούτυρο και το αφήνουμε να λιώσει, έπειτα προσθέστε τα κομματια μήλου,την κανέλα,το τζίντζερ,το μοσχοκάρυδο και την καστανή ζάχαρη. Ανακατεύουμε καλά μέχρι να μαλακώσουν τα μήλα και να καραμελώσουν ελάχιστα.
  3. Χαμηλώνουμε τη φωτιά,προσθέτουμε το βούτυρο αμυγδάλου (ή όποιο βούτυρο ξηρών καρπών θέλετε),τον χυμό και ξύσμα πορτοκαλιού και το εκχύλισμα βανίλιας. Ανακατεύουμε καλά για 5 περίπου λετά, μέχρι το μείγμα μας να σχηματίσει μικρές φουσκάλες στα τοιχώματα της κατσαρόλας και μέχρι να πήξει. Αποσύρουμε από τη φωτιά και το αφήνουμε να έρθει σε θερμοκρασία δωματίου.
  4. Προθερμαίνουμε το φούρνο στους 180 βαθμούς, στρώνουμε αντικολλητικό χαρτί σε ένα μεγάλο ορθογώνιο ταψί και το αφήνουμε στην άκρη.
  5. Για να σχηματίσουμε τα κρουασανάκια: (Η ζύμη μου είναι αρκετά ελαστική, λόγω του αλευρου χωρίς γλουτένη που χρησιμοποιώ. Όπως έχω πει σε προηγούμενες συνταγές, τα Αμερικάνικα αλεύρια χωρίς γλουτένη διαφέρουν από τα Ευρωπαϊκά.) Καλύψτε τον πάγκο εργασίας σας με καλής ποιότητας μεμβράνη και πασπαλίστε με αλεύρι χωρίς γλουτένη. 
    Τοποθετείστε τη ζύμη στο κέντρο και πασπαλίστε με λίγο ακόμη αλεύρι, αν χρειαστεί. Βάλτε ένα ακόμη κομμάτι μεμβράνης πάνω από τη ζύμη, και με τον πλάστη ανοίγουμε τη ζύμη σε κύκλο διαμέτρου περίπου 30 εκατ. και σιγά σιγά αφιαρούμε την πάνω μεμβράνη.  Κόβουμε σε 12  ισομερή τρίγωνα. Βάλτε 1 κουταλάκι του γλυκού από τη γέμιση και ξεκινώντας από την πλατιά μεριά του τριγώνου,τυλίγουμε. Τοποθετείστε τα στο ταψί. Συνεχίστε με τα υπόλοιπα και σκεπάστε με μία καθαρή πετσέτα για 15 περίπου λεπτά. Βουτυρώνουμε κάθε κρουασανάκι και πασπαλίζουμε με ζάχαρη και κανέλα.
  6. Ψήνουμε για 15-20 λεπτά, μέχρι να χρυσίσουν. Αν θέλετε, βάλτε λίγο από τη ″καραμελένια” γέμιση από πάνω.
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Apple pie muffins (gf)

 

apple-muffinz

How much I love fall! So many holidays coming up and so much inspiration for food! Pumpkins,apples,nuts and spices warming up the kitchen and with it our belly!

Lately,I’ve been trying to cut off sugar as much as I can and I must say it seemed as an impossible endeavor but anything is possible! Every fall and winter we used to make apple pie cake with my dad and it was about time, to make something similar! The addition of orange really brights the muffins and spices are front and center along with the apples,without overwhelming you.

apple-pie-muffinz

These muffins aren’t as ready and dense as they suppose to be. They are fluffy,fragrant with that incredible apple pie filling popping up from the middle. Slightly sweet with the crunch of walnuts and the wholesome of gluten free oats!

apple-muffin


 

 

APPLE PIE FILLED MUFFINS (GF)

Adapted by Pinch of yum

Yields:12 muffins    Cooking time: 15 to 18 minutes    Difficulty: Easy

INGREDIENTS:

For the apple filling:

  • 1 1/2 cup apples,chopped
  • 1/4 cup coconut sugar
  • 2 tablespoons fresh orange juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon cornstarch

For the muffins:

  • ⅓ cup coconut oil
  • 1 cup milk
  • 2 teaspoons white vinegar
  • ⅓ cup coconut sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup gluten free all purpose flour
  • 1½ cups gluten free  oat  flour(or pulverized gluten free oats)
  • 1 teaspoon baking soda
  • 1/4 cup walnuts,chopped
  • 1 1/2 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon allspice

For the crunchy topping:

  • 2 tablespoons butter
  • 3 tablespoons white sugar
  • ½ teaspoon cinnamon

DIRECTIONS:

 

To make the apple filling:

  • In a small pot,under medium heat combine all the ingredients except cornstarch.
  • Let it come in a light simmer.
  • In a small bowl,combine the cornstarch with a tablespoon of water. Stir it well and add it to the apple filling. Stir and let it simmer for additional  minute. Remove from heat.

To make the muffins:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk the coconut oil, buttermilk, coconut sugar, egg, and vanilla until smooth.
  3. Add the flours, baking soda, baking powder, salt,walnuts and allspice. Stir until just combined.
  4. Scoop the half  mixture into a greased or lined muffin tin,add a tablespoon of the apple filling and add the other half muffin mixture.
  5. For the topping: Melt the butter for the topping. Add the sugar and cinnamon; spoon over the tops of the muffins.
    Bake the muffins for 15 to 18  minutes, till golden brown.

apples-muffin

ΜΑΦΙΝΣ ΜΕ ΓΕΜΙΣΗ ΜΗΛΟΥ

Αφράτα μάφινς χωρίς πολύ ζάχαρη,κατάλληλο για παιδιά κάθε ηλικίας! Θα τα λατρέψετε!

Μερίδες: 12 μάφινς   Χρόνος ψησίματος: 15 με 18 λεπτά  Βαθμός δυσκολίας: Εύκολο

ΥΛΙΚΑ:

  • 1/4 κούπας  ζάχαρη καρύδας
  • 2 κουταλιές της σούπας φρέσκο χυμό πορτοκάλι
  • 1/4 κουταλάκι του γλυκού κανέλα
  • 1/8 κουταλάκι του γλυκού μοσχοκάρυδο
  • 1 κουταλάκι του γλυκού κορν φλάουρ

Για τα muffins:

  • ⅓ κούπα λάδι καρύδας
  • 1 κούπα γάλα
  • 2 κουταλάκια του γλυκού λευκό ξύδι
  • ⅓ φλιτζάνι ζάχαρη καρύδας
  • 1 μεγάλο αυγό
  • 1 κουταλάκι του γλυκού βανίλια
  • 1 κούπα αλεύρι για όλες τις χήσεις χωρίς γλουτένη
  • 1½ κούπες  αλεύρι βρώμης χωρίς γλουτένη(ή πολτοποιημένη βρώμη)
  • 1 κουταλάκι του γλυκού μαγειρική σόδα
  • 1/4 φλιτζάνι καρύδια, ψιλοκομμένα
  • 1 1/2 κουταλάκι μπέικιν πάουντερ
  • ½ κουταλάκι του γλυκού αλάτι
  • 1 κουταλάκι του γλυκού μπαχάρι

Για την τραγανή επικάλυψη:

  • βούτυρο 2 κουταλιές της σούπας
  • 3 κουταλιές της σούπας λευκή ζάχαρη
  • ½ κουταλάκι του γλυκού κανέλα

ΕΚΤΕΛΕΣΗ:

Για τη γέμιση μήλου:

  1. Σε μια μικρή κατσαρόλα, κάτω από μέτρια φωτιά συνδυάζουμε όλα τα συστατικά εκτός από το κορν φλάουρ.
  2. Αφήστε το να σιγοβράσει ελαφρά.
  3. Σε ένα μικρό μπολ, συνδυάστε το κορν φλάουρ με μια κουταλιά της σούπας νερό. Ανακατέψτε καλά και προσθέστε το στο γέμιση μήλο. Ανακατέψτε και αφήστε το να σιγοβράσει για ένα επιπλέον λεπτό. Αφαιρέστε από τη φωτιά.

Για να κάνετε τα muffins:

  1. Προθερμάνετε το φούρνο στους 180 βαθμούς.
  2. Σε ένα μεγάλο μπολ, χτυπήστε ελαφρά το λάδι καρύδας, το βουτυρόγαλα, ζάχαρη, το αυγό, και τη βανίλια μέχρι να γίνει λείο.
  3. Προσθέστε τα αλεύρια, τη σόδα, το μπέικιν πάουντερ, το αλάτι, τα καρύδια και το μπαχάρι. Ανακατέψτε μέχρι να ομογενοποιηθεί.
  4. Βάλτε λίγο από το μείγμα  σε μία βουτυρωμένη θήλη για   κάπκεικ προσθέστε μια κουταλιά από τη γέμιση μήλου και προσθέστε το άλλο μισό μείγμα muffin.
  5. Για την επικάλυψη: Λιώστε το βούτυρο για την επικάλυψη. Προσθέστε τη ζάχαρη και κανέλα, αλλείψτε πάνω από τις κορυφές των muffins.
    Ψήστε τα muffins για 15-18 λεπτά, μέχρι να ροδίσουν.

 


Apple pie cake (gluten free)

apple pie 2Food has always had a big impact in my life. I have fond memories of my family gathering around,cooking,laughing, baking for hours, and making up mess in the kitchen. I remember our house,every winter was bathed with those beautiful aromas of cinnamon and brown sugar, my father mastering the apple pie cake and bragging about it,and he had every single right to do it. Besides,his cake was just heavenly!

Once you sink your teeth into it,first you hear the crunchy crumble on top. Then you are getting deeper into the soft but not mushy ,perfectly spiced apples and finally to the fluffy,airy,like a cloud in your mouth,cake.

Not overly sweet,the spices and apples marry so well together and the hint of orange brightens the cake. You can’t deny a piece of cake like this! I had to make the gluten free version of this cake as soon as possible!

For the base of the cake,I  used the same with my scrumptious Toblerone cakes!

APPLE PIE CAKE

Servings: 12

Cooking time:40 minutes

Ingredients:

for the cake:

  • 2 large eggs
  • ½ cup granulated sugar
  • ¾ cup canola oil
  • ½ cup plain yogurt
  • zest and juice of an orange
  • 1 cup white rice flour
  • ½ cup almond flour
  • 1 tablespoon baking powder
  • pinch of salt
  • ½ cup corn starch
  • 1 teaspoon vanilla extract

for the filling:

  • 3 medium Fiji apples
  • 1 tablespoon Rum (optional)
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ½ cup light brown sugar
  • juice of half orange

for the topping:

  • ¾ cup gluten free all purpose flour
  • ½ cup brown sugar
  • ¼ teaspoon salt
  • ½ cup butter,cut into small cubes
  • 1/3 cup almond flakes

Instructions:

Preheat oven at 350 F. Grease a 13×8 inch pan.

To make the filling:

  1. In a medium bowl,peel the apples and cut them into ¼ inch slices.
  2. Add the rest of the filling ingredients and toss well.
  3. Keep it on the side.

To make the cake:

  1. In a medium bowl,whisk together eggs and sugar for two minutes.
  2. Add canola oil,yogurt,orange juice and zest,vanilla extract and whisk again.
  3. Add rice flour,corn starch,baking powder,salt,almond flour.
  4. Whisk again until thoroughly mixed.

Pour the cake mixture on the bottom. Place the apple slices in order and pour the liquid that’s left on the bowl. That’s the yummiest part!

Sprinkle topping over the apples and cake batter evenly. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean, Cool completely before serving. Sprinkle with some powdered sugar and it’s ready!

apple pie

 

apple pie 3


My gluten free journey & The Apple Pie mochi doughnuts

My whole life revolves around food. Besides,being a Greek requires to love food and get involved in the kitchen,no matter what. I’ve been countless time in the kitchen with the rest of my family,which means not just the siblings and parents but aunts,cousins and grandmothers,as well. Cooking for hours and laughing wholeheartedly. I remember my father and I baking for hours his precious apple pie cake.  But what if a Greek suddenly couldn’t consume gluten,because of a celiac disease? In Greece,these words where completely unknown,almost ten years ago.

IMG_1299[1]

My journey started ten years ago,while I was in college. I noticed that I was getting sick every day. After a lot of pain and bloating,I finally paid a visit to the doctor where everything became more clear. I was diagnosed with celiac disease,still unknown to many people. You see,living in a country with such a great cuisine like Greece,without the necessary knowledge of that disease,made everything worst. The gluten-free products weren’t available in the supermarkets,there was a procedure that needed to be followed every month. I had to place an order of gluten free products to my pharmacist and they were extremely expensive.

Nerves and depression took over in my house. You could barely hear any laughter. My creativity as a cook,started to fade out. I was missing all those simple food in life that someone else could enjoy. Like my father’s perfectly spiced apple pie cake or a slice of bread. Gluten is everywhere,commonly used as a preservative in food. In a severe gluten intolerance there is no cheating for a day,nor I will try just a little bit. You have to adjust quick  in your gluten free diet and it’s not always easy.

Five years ago,I came to live permanently to America. My concern about finding gluten free products was huge. Living on the budget with the responsibility of supporting financially my family in Greece,was stressing me. Eventually,I found my own way,and adapted easily to the American way of life. They were and still are plethora of gluten free products,available at the super markets.

As the years passed by,I tried to develop new gluten free recipes or recreate. One of them was doughnuts that I missed so much. These doughnuts are not any kind of doughnuts,these are “Apple pie mochi doughnuts“. The addition of my father’s apple pie filling was just superb! I might seem a long process but it’s very easy,even my three year old daughter help me with the doughnut dough.

Soft,fragrant doughnuts packed with caramelized apples and spices,ooze with caramel and a touch of rum. These babies,will definitely put a smile on your face!

 

Apple pie mochi doughnuts

apple pie mochi donuts

Ingredients:

for the doughnuts:

  • starter-dough:
    • 1/4 cup (30 grams) of sticky rice flour
    • 2 tbsp (31 grams) of whole milk
  • 1 3/4 cup (225 grams) of sticky rice flour
  • 1/2 cup (120 grams) of whole milk
  • 2 1/2 tbsp (35 grams) of unsalted butter, melted
  • 1/4 cup (50 grams) of granulated sugar
  • 1 large egg
  • 1 tsp of baking powder

For the apple pie filling:

  • 3 medium apples
  • 2 Tbsp butter
  • 3 Tbsp brown sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ⅛ tsp cardamom
  • ½ tsp lemon juice
  • 1 Tbsp Dark rum

Instructions:

To make the apple pie filling:

  1. Peel, core and dice apples.
  2. In a small saucepan, over medium heat, start to melt butter and brown sugar. When butter is melted, add diced apples, lemon juice and spices.
  3. Set temperature to medium-low, cover and cook for about 15 minutes or until apples are soft. Stir occasionally.
  4. Strain apples and set aside all the juice from cooked apples for later.
  5. Preheat oil in a fryer, dutch oven or a pot to 350°F. (If using a pot on a stove top, I recommend a setting between medium and medium-low.)

To make the starter-dough:  Mix 1/4 cup of sticky rice flour and 2 tbsp of whole milk together in a microwave-proof bowl.  Microwave on high for 50 ~ 60 seconds until the dough is cooked through, which will look opaque and feel very “bouncy”.  Set aside to cool for 5 min.

To form and fry the donuts:

Add 1 3/4 cup of sticky rice flour, 1/2 cup of milk, melted butter, granulated sugar, egg and baking powder in a stand-mixer bowl with dough-hook.

Add the cooled starter-dough and knead the mixture on low until everything comes roughly together, then increase the speed to medium and knead until the starter dough has completely blended into the mixture.  The dough will be wet and sticky, but you should be able to lightly touch it without it glued to your finger.

apple pie doughnut

Scrape the dough onto a surface that’s dusted more sticky rice flour.  Sprinkle just enough sticky rice flour onto the dough to prevent sticking, then roll it into 1/2″ (1.3 cm) thick.

mochi donut dough

With a well-floured cutter, cut as many donuts out as you can (I just use 1 large and 1 small biscuit-cutter to do this), then gather the scraps and press/knead it back into a smooth dough (without adding too much more flour), and cut as  many donuts out as you can again.  You should be able to get 10 ~ 12 donuts.

Spoon a spoonful of apples onto the center of each flattened dougnut. (Don’t over stuff. )Pull edges together and press them as well as possible.

apple donuts

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place doughnuts seam down while waiting to be fried.

Add enough canola oil to a frying-pot to reach 1 1/2″ deep (the bigger the pot, the more oil you’ll need), and set on medium-high heat to bring the oil to 330ºF/165ºC, then turn the heat down to medium-low.  If you don’t have a thermometer, just insert a wooden chopstick into the oil, and if small bubbles form around the chopstick quickly, the oil is ready.  Without crowding the pot, carefully drop a few donuts into the oil, which will sink to the bottom for the first 30 seconds then float back up.  Fry for a few minutes on each side until the donuts are puffed up and golden browned.  Transfer to a cooling rack to drain.

Let it cool,and dust with powdered sugar.

apple pie donuts

 


Financier apple-pear tart

Yesterday,we bought  some juicy fruits and of course I wanted to make a dessert with them! While I was thinking what kind of tart should I make,I remembered a Greek food magazine my mother left me months ago,with apple pies. This magazine has some great apple pies from around the world, so I made this one from France. Vive la France!

This tart is like tart tatin..very delicious,simple and moist!

Ingredients:

For the filling:

  • 3 big golden apples
  • 2 bosc pears
  • 100 gr. unsalted butter
  • 100 gr. brown sugar
  • pinch of cinnamon
  • juice from one lemon

For the Financier cake:

  • 100 gr. almond flour
  • 120 gr. brown sugar
  • 100 gr. GF all purpose flour
  • 8 egg whites
  • 1 tsp. GF baking powder
  • orange zest
  • 120 gr. unsalted butter,melted
  • 1 tsp. vanilla extract
  • 1 tsp. rum (optional)

For the garnish:

  • 100 gr. walnuts
  • 100 gr. hazelnuts,toasted
  • 30 ml. water

How to make it:

Preheat the oven at 350 F.

Take a 9 inch cake mold or a pan and grease it with a butter.

Sprinkle the brown sugar. Peel and cut the apples and pears about 1/2 inch thick. I add Bosc pears,because there are sweeter than the other pears. But you can put any kind you want.

image

In a medium bowl dissolve the cinnamon in the lemon juice and mix the fruits. Then spread them in the cake mold.

Make the cake: In a big bowl mix all the ingredients together except the butter. Whisk well,till the batter is smooth. In the end add the butter and pour it  into the cake mold.image

Bake for 30 minutes. When is done let it cool  first for 15-20 minutes.

Make the garnish: In a small sauce pan add the sugar and water. When it comes to a boil add the toasted hazelnuts  and walnuts. Mix well,in a medium heat,till the hazelnuts and walnuts caramelize.

image

Flip the apple-pear tart and  add the caramelized hazelnuts and walnuts on the top.

image

* You can keep it in the fridge 3-4 days.

The tart is just heavenly tasty! The orange zest with the fruits make the tart so light! The cake is moist and light! Enjoy!

image