I found a recipe for French Apple Cake, so I decided to convert it to lactose and gluten free. I am blown away!! Think about the best homemade vanilla custard you’ve ever had, with crust on the outside as crisp as you could want, then add apples baked in with plenty of fresh vanilla…heavenly!!! This dessert is a custardy, apple rich base with a very light crispy crust and top layer with brandy and vanilla.
1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
1 tablespoon Calvados
1 teaspoon lemon juice
1 cup plus 2 tablespoons Sweet rice flour- Do NOT use regular rice flour, as the cake will not set right. Sweet rice flour is available from Asian markets.
1 cup plus 1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, plus 2 large yolks
1 cup butter
1 cup coconut milk
1 teaspoon vanilla extract
1) Adjust oven rack to lower-middle position and heat oven to 325 degrees. Butter a springform pan. Place prepared pan on rimmed baking sheet lined with aluminum foil. Place apple slices into microwave-safe pie plate, cover, and microwave until apples are pliable and slightly translucent, about 3 minutes. Toss apple slices with Calvados and lemon juice and let cool for 25 minutes.
2) Whisk 1 cup of the rice flour, 1 cup granulated sugar, baking powder, and salt together in bowl. Whisk only the whole egg with the melted butter, coconut milk, and vanilla together in second bowl until smooth. Add dry ingredients to wet ingredients and whisk until just combined. Transfer 1 cup batter to separate bowl and set aside.
3) Add egg yolks to the and whisk to combine. Using spatula, gently fold in cooled apples. Transfer batter to prepared pan; using offset spatula, spread batter evenly to pan edges, gently pressing on apples to create even, compact layer, and smooth surface.
4) Whisk remaining 2 tablespoons sweet rice flour into reserved batter. Pour over batter in pan and spread batter evenly to pan edges and smooth surface. Sprinkle remaining 1 tablespoon granulated sugar evenly over cake.
5) Bake until center of cake is set, toothpick inserted in center comes out clean, and top is golden brown, about 2 hours. Transfer pan to wire rack; let cool for 45 minutes. Run paring knife around sides of pan and let cool completely, 2 to 3 hours. Dust lightly with confectioners’ sugar, cut into wedges, and serve.
These luscious truffles are only 73 Calories apiece and get only 16% of their calories from carbs…this makes them a great Paleo snack. Use raw chocolate and get way more anti-oxidants!
Raw chocolate can promote cardiovascular function & health- The antioxidant power of flavonoids and essential minerals and vitamins found in cacao can support healthy heart functioning by lowering blood pressure, improving blood flow, lowering LDL cholesterol, and reducing plaque buildup on artery walls.
Raw chocolate Can Neutralize free radicals- High levels of antioxidants protect the body from a buildup of free radicals from sun exposure, pollution, cigarette smoking, etc., which may damage healthy body tissue giving rise to cancer and cardiovascular disease.
2 cups (12 ounces) bittersweet chocolate, roughly chopped- preferably raw
1/2 cup coconut cream
1 tablespoons honey
2 Tablespoons Kahlua
1/2 teaspoons vanilla extract
1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
About 1 cup (3 ounces) raw cocoa powder
1 Teaspoon Stevia
About 1 cup of crushed nuts, if you’re using them
Lightly coat 8-inch baking dish with butter. Make parchment sling by folding 2 long sheets of parchment (or non-stick foil) so that they are as wide as baking pan. Lay sheets of parchment in pan perpendicular to each other, with extra hanging over edges of pan. Push parchment into corners and up sides of pan, smoothing flush to pan.
Microwave chocolate in medium bowl at 50 percent power, stirring occasionally, until mostly melted and few small chocolate pieces remain, 2 to 3 minutes; set aside. Microwave coconut cream in measuring cup until warm to touch, about 30 seconds. Stir honey, vanilla, and salt into coconut cream and pour mixture over chocolate. Cover bowl with plastic wrap, set aside for 3 minutes, and then stir with wooden spoon to combine. Stir in butter, one piece at a time, until fully incorporated.
Using rubber spatula, transfer ganache to prepared pan and set aside at room temperature for 2 hours. Cover pan and transfer to refrigerator; chill for at least 2 hours. (Can be stored, refrigerated, for up to 2 days.)
For coating; Sift cocoa and sugar through fine-mesh strainer into large bowl. Sift again into large cake pan and set aside. If using nuts, crush them up.
Gripping overhanging parchment, lift ganache from pan. Cut ganache into sixty-four 1-inch squares (8 rows by 8 rows). (If ganache cracks during slicing, let sit at room temperature for 5 to 10 minutes and then proceed.) Dust hands lightly with cocoa mixture to prevent ganache from sticking and roll each square into ball. Transfer balls to cake pan with cocoa mixture and roll to evenly coat. Lightly shake truffles in hand over pan to remove excess coating. Transfer coated truffles to airtight container and repeat until all ganache squares are rolled and coated. Cover container and refrigerate for at least 2 hours or up to 1 week. Let truffles sit at room temperature for 5 to 10 minutes before serving.