GLUTEN-FREE CARAMEL APPLE CAKE RECIPE | ALLRECIPES
Delicious gluten-free apple dessert! Flaxseeds are a great way to add fiber and omega-3 fatty acids. And the good news is your kids will love it!
Provided by Cooking it up
Categories Desserts Fruit Desserts Apple Dessert Recipes
Total Time 1 hours 45 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
- Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
- Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate.
- Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.
Nutrition Facts : Calories 316.8 calories, CarbohydrateContent 55.1 g, CholesterolContent 68.4 mg, FatContent 10.1 g, FiberContent 1.7 g, ProteinContent 3.6 g, SaturatedFatContent 5.6 g, SodiumContent 294.8 mg, SugarContent 52.6 g
SAMOAS (CARAMEL DELITES) (GLUTEN-FREE) RECIPE - FOOD.COM
Samoas were my favorite type of girl-scout cookie before going gluten-free. Now I haven't had one in over two years. When I saw a recipe for homemade Samoas, I knew I had to make a batch that was gluten-free. These take a while to make and are completely terrible for you but it's so worth it! * For the flour mix, I used Bette Hagman's Mix with great success: 2 parts garfava flour, 1 part sorghum flour, 3 parts cornstarch and 3 parts tapioca flour. Feel free to experiment with your own shortbread cookie mix though.
Total Time 1 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter and sugar.
- Mix in flour, baking powder, salt and xanthan gum at low speed.
- Stir in vanilla. If dough is too dry, add milk 1 tbsp at a time. If dough is too sticky, add flour 1 tbsp at a time. I ended up adding about 3 tbsp extra flour.
- Roll dough to slightly less than 1/4" thick between two pieces of well floured parchment paper (I used sweet-rice-flour).
- Using a circle cookie cutter about 1.5-2" in diameter, make rounds out of the flattened dough. Use a knife to cut out the center of each round. The end result should look kind of like a flat doughnut.
- Reroll left over dough and continue making rounds until no dough remains. Keep rolling surfaces well floured.
- On a parchment lined baking sheet, bake cookies in preheated oven at 350F for 10-12 minutes or until the edges start to brown.
- When removing them from the oven, it is very important that you do not break them. They will be very fragile until they cool. Allow to cool completely before topping with caramel coconut mixture.
- Lower oven temperature to 300°F Spread coconut evenly on parchment lined baking sheet and toast for 20 minutes. Stir every 5 minutes until coconut is evenly browned. Cool on baking sheet.
- Unwrap caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stirring every 45 seconds or so until well combined.
- Fold in shredded coconut.
- Using a high quality silicone spatula, spread caramel mixture even onto cooled cookies. You may break the cookies doing this, but do not worry, the caramel will hold it all together when cooled. Reheat caramel mixture as necessary while spreading.
- Allow caramel mixture to set.
- Melt chocolate in microwave, stirring every 40 seconds or so to prevent scorching.
- Turn cookies upside down on parchment paper and spread a thin layer of chocolate on bottom of cookies. Transfer cookies top-down to fridge to harden chocolate before proceeding to next step.
- Using the remaining melted chocolate (or melt more), pipe topping onto cookies. I used a plastic bag with a small hole cut in the corner.
- Allow chocolate topping to harden before storing in airtight container.
Nutrition Facts : Calories 276.6, FatContent 14.8, SaturatedFatContent 9.8, CholesterolContent 23.8, SodiumContent 217.7, CarbohydrateContent 34.3, FiberContent 1.6, SugarContent 22.3, ProteinContent 2.9
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