Apple Streusel Muffins

A somewhat decadent muffin with a streusel topping to add glamour and a sense of occasion.

3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup potato starch flour
1/4 cup tapioca starch flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 cup sugar
1/3 cup butter

2 eggs
2/3 cup milk
1 medium apple, grated

2 tbsp grated lemon rind
1/4 cup chopped walnuts
2 tbsp sugar

Put flours and sugar in a large bowl. Rub in butter until crumbly. Reserve 1/2 cup of this mixture for topping.

Beat egg and add with milk all at once to remaining flour mixture. Beat lightly just until mixed — the batter should still be lumpy. Stir in apple and 1 tbsp of the lemon rind. Spoon into 12-tin greased muffin tins, filling each muffin cup just 2/3 full.

Topping:
Add reserved crumb mixture to remaining lemon rind, walnuts, and sugar. Sprinkle this mixture on top of the muffins. Bake at 400F for 20 minutes.

Makes 12 muffins.

Soft Apple-Nut Spice Cookies

Adapted from an unpublished recipe by local cook and cookbook writer extraordinaire, Joanie Sutton.

I made these cookies partly to use up an over-stocked fruit bowl and partly in hopes the cookies might be slightly more healthful than my usual cookies. I don't know about the health factor, but the cookies were delicious, and the fruit bowl was happily diminished of its oversupply of apples.

I have to admit, these are a bit more healthful than I usual like my cookies to be -- they're more like muffin tops!

3/4 cup brown rice flour
1/2 cup amaranth flour
1/2 cup almond flour (ground almonds)
1/2 cup potato starch flour
1/4 cup tapioca starch flour
1/4 cup flaxseed meal
1/2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt

1/2 cup butter, softened
1 1/4 cups brown sugar
1 large egg
1 tsp vanilla
1/4 cup buttermilk

2 cups grated apple (about 3 medium apples)
1 cup chopped pecans

Preheat the oven to 375F. Line three cookie pans with parchment paper or silicone baking mats.

In a medium bowl, whisk together flours and starches, xanthan gum, soda, cinnamon, nutmeg, ginger, and salt until well blended.

In a large bowl, cream butter and brown sugar. Beat in egg and vanilla.

With the electric mixer running, beat in the dry ingredients alternately with the buttermilk. Gradually add the grated apple, mixing well to combine. Stir in the chopped pecans.

Drop by the tablespoon onto the prepared cookie pans and bake 12-14 minutes in the preheated oven, until lightly browned and centre springs back from a light touch. Allow to cool on the pans for 5 minutes, or until set. Transfer to a wire rack to cool completely.

Makes approximately 40 cookies.

Apple or Rhubarb Crisp II

Here is my favourite gluten-free apple/rhubarb crisp topping with oatmeal, based on my Scottish grandmother's recipe. If you don't have access to pure, uncontaminated oatmeal, use the oatmeal-based version of the recipe in the last post, Apple or Rhubarb Crisp I.

4 cups fruit, peeled and sliced
1/4 cup arrowroot flour or tapioca starch
1/2 to 1 cup sugar (1/2 for apple, 1 for rhubarb)
1/2 cup water
1/2 tsp cinnamon

Gluten-Free Topping:
1/4 cup fine dry gluten-free bread crumbs
1/2 cup brown rice flour
1/4 cup tapioca starch
1/2 cup rolled oats
1 cup brown sugar
1/2 cup melted butter

Combine sliced fruit, white sugar, 1/4 cup arrowroot flour, cinnamon, and water. Pour into a 9” square pan. Combine bread crumbs, brown rice, tapioca starch, brown sugar, oatmeal, and melted butter in a small bowl. Mix well and crumble over the fruit in the pan. Pat down lightly. Bake at 375 F for 40 minutes. Serve hot with vanilla ice cream.

Apple or Rhubarb Crisp I

My grandmother's spring rhubarb crisp and autumn apple crisp were notable for their crispy topping with almost as much butter as oatmeal! Her crisp also contained more flour than oats, and so is slightly harder to replicate as a gluten-free concoction. The following recipe captures some of the buttery, sugary crunch, but if you have access to pure, uncontaminated oatmeal, use the oatmeal-based version of the recipe in the next post, Apple or Rhubarb Crisp II.

4 cups fruit, peeled and sliced
1/4 cup arrowroot flour or tapioca starch
1/2 to 1 cup sugar (1/2 for apple, 1 for rhubarb)
1/2 cup water
1/2 tsp cinnamon

Gluten-Free Topping:
1 cup fine dry gluten-free bread crumbs
1 cup brown sugar
1/2 cup unsweetened coconut
1/4 cup finely chopped pecans
1/4 cup sliced or slivered almonds
a few drops almond extract
1/2 cup melted butter

Combine sliced fruit, white sugar, 1/4 cup arrowroot flour, cinnamon, and water. Pour into a 9” square pan. Combine bread crumbs, brown sugar, coconut, pecans, almonds, almond extract, and melted butter in a small bowl. Mix well and crumble over the fruit in the pan. Pat down lightly. Bake at 375 F for 40 minutes. Serve hot with vanilla ice cream.

Variations:
* Add 1/2 cup blueberries or cranberries to either rhubarb or apple mixture.
* Sprinkle apples with 1/2 tsp lemon zest and 1 to 2 tbsp lemon juice for a tangy apple crisp.

Everyday Apple Spice Cake

This is a sweet, spongy, puddingy cake good served with ice cream, whipped cream, or butterscotch sauce.

Instead of dried cranberries and/or nuts, it is also delicious with a handful or two of diced rhubarb, fresh or frozen cranberries, or wild blueberries folded into the batter.

1/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
3/4 cup white rice flour
1/4 cup tapioca flour
1 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
2 large apples, peeled and grated
1/2 cup chopped nuts (optional)
1/2 cup dried cranberries (optional)

Cream butter and sugar until light. Beat in egg and vanilla.

Combine dry ingredients and add to the butter mixture. Fold in apples and nuts and cranberries (if desired).

Pour batter into a greased 8” square pan. Bake at 350F for 40 to 45 minutes or until cake tests done in the centre.