Pregled posta

Marketing

Apple-Cinnamon Toastie
From: Babycakes Cookbook

For the roasted apples:
1 pound Granny Smith apples, peeled, cored, and diced into 1-inch cubes
1 pound pink lady apples, peeled, cored, and diced into 1-inch cubed
1 tablespoon ground cinnamon
1/2 cup agave nectar
1/4 cup fresh lemon juice

For the toastie:
1 cup garbanzo–fava bean flour
1 1/4 cups evaporated cane juice, plus more for sprinkling
1/2 cup potato starch
1/4 cup arrowroot
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
2 tablespoons ground cinnamon
1/2 cup coconut oil, plus more for the pan and for brushing
1/3 cup homemade applesauce or store-bought unsweetened applesauce
2 tablespoons pure vanilla extract
1 1/4 cups hot water
1 cup roasted apples


Make the roasted apples:

1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.

2. In a medium bowl, toss together the apples, cinnamon, agave nectar, and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.

3. Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Remove from the oven and let the applesstand for 30 minutes, or until completely cool.


Make the toastie:

1. Preheat the oven to 325°F (160°C). Lightly grease a 7 x 4 x 3-inch loaf pan with oil.

2. In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, and the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 tablespoon of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 tablespoon cinnamon, and 1/4 cup hot water. Stir until creamy.

3. Pour the apple batter into the prepared loaf pan. Carefully drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down. Sprinkle the top with evaporated cane juice. Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of oil. Return to the oven and bake for another 15 minutes, until crunchy and a toothpick inserted in the center comes out clean.

4. Let the toastie stand in the pan for 20 minutes, then invert the cake onto a board. Turn right side up and cut and serve warm. Cover the cooled uncut toastie with plastic wrap and store at room temperature for up to 3 days.

This was my first attempt. It was definitely fast and easy, but could use a few tweaks.

It could have been taller / fluffier. Probably because I held back on the baking soda. The recipe said 1 Tbsp. Some reviews claimed that they had a bitter flavor. So I cut back to 2 tsp.

Nonetheless, I still got a bitter flavor, especially at the crust.

This may have been due to the baking powder -- I was out of the non-aluminum kind, so I used regular -- or it might have been the beer I used. I used New Belgium's 2 Below.

I don't think that beer is bitter, so I'm leaning toward the baking powder.

My Whole Wheat Beer Bread
Makes One Loaf

1 c Whole wheat flour
1 c Whole wheat pastry flour
1 c All-Purpose flour
Optional: sub in up to 1/4 c toasted wheat germ for up to 1/4 c of the whole wheat flour.
1 teaspoon salt
2 tsp. baking powder

1Tbsp honey
12 ounces beer

Optional: brush with melted butter, 2 min before it's done.

Heat oven to 375 degrees.

Combine flour, salt, baking powder, and toasted wheat germ, if using, in a large mixing bowl.

Slowly stir in beer and honey, and mix just until combined. Batter will be thick.

Spread in a greased 8-inch loaf pan and bake until golden brown, and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes.