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Tuesday, September 19, 2017

GLUTEN FREE SWEET APPLE CINNAMON NOODLE KUGEL




Posted by Bryna Bear aka Gluten Free Baking Bear

     A kugel is a pudding. There are sweet and there are savory kugels.  It is typical to serve a sweet kugel for Rosh Hashanah (Jewish new year).  This recipe for a Sweet Apple Cinnamon Kugel is an homage to the tradition of dipping apples in honey in the hope of having a sweet new year.  
     In general I prefer sweet kugels to savory ones.  I will serve it with the meal or for dessert.  Usually I prefer to use fettuccini type gluten free noodles to replace the typical egg noodles used in this dish.   This time when the urge to make it struck I did not want to run to the store, so I used what was in the house, spiral noodles.  I am quite happy with how it came out and enjoyed the texture of the spirals.  They layered well.  I used 16 ounces of noodles instead of the 12 ounces that the recipe called for so the kugel was a little less creamy, but still yummy.  I used gala apples (which were on hand) instead of tart apples and I actually preferred them.  I forgot to sprinkle the top with cinnamon, if you love cinnamon please remember to use the cinnamon on top.
     I hope you enjoy this recipe and may you have a good and sweet new year.  Shanah Tovah!



GLUTEN FREE SWEET APPLE CINNAMON 
NOODLE KUGEL

INGREDIENTS
1 cup
Raisins
3 medium (I used 6 small to medium)
Apples - peeled and cut into bite sized pieces
I used gala apples, but you can use tart apples also.
6 Tbs.
Sugar - divided
12 ounces
Gluten Free Pasta
Fettuccini noodles broken into thirds resemble typical egg noodles used in this dish, but I used spirals this time. ( I use Tinyada brand.  In this recipe I used the whole bag 16 oz. if you use 12oz the kugel will be creamier than in the photo. )
8 oz.
Cream Cheese
4 Tbs.
Unsalted Butter
tsp.
Salt (omit if using salted butter or margarine)
16 oz.
Sour Cream
6 large
Eggs
1 tsp.
Cinnamon
¼ cup
Orange or Apple Juice (I used the mango juice I had in the house.)
2 Tbs.
Honey
½ cup
Gluten Free Old Fashioned Rolled Oats - raw
2 Tbs.
Sorghum Flour
2 Tbs.
Tapioca Flour
1 Tbs.
Chickpea Flour
¼ tsp.
Xanthan Gum
cup
Brown Sugar - packed
tsp.
Salt (omit if using salted butter or margarine)
4 Tbs.
Unsalted Butter - cut into small pieces


DIRECTIONS
1)    Preheat the oven to 400℉.  Line a baking sheet with foil or parchment paper and set aside.  Grease a 9 x 13 baking dish or pan with oil and set aside.
2)    Set a large pot of salted water on the stove and bring to a boil on high.  When the water comes to a rapid boil cook the pasta to desired tenderness.  Drain well when done and set aside to cool.  It is best to leave the pasta a bit al dente or less done as it will soak up some of the liquid ingredients and become softer.  Mushy pasta is not as good for this recipe.
3)    Place the raisins in a bowl and cover with boiling water.  Allow to soak until plump, about 10-15 minutes, then drain off the liquid and set the bowl of raisins aside.
4)    Peel and cut up the apples into bite sized pieces.  Place in a bowl and add 2 Tbs. of the sugar.  Mix well and then spread out on the prepared baking sheet.
5)    Bake for 15 minutes or until tender, remove from oven and allow to cool.
Baked apples.
6)    Reduce the oven temperature to 350℉.
7)    While the apples are baking, add the the cream cheese and 4 Tbs. butter to the bowl of an electric mixer or a large bowl and mix until well blended.
8)    Add the sour cream and ⅛ tsp. salt, remaining sugar and cinnamon and mix well.
9)    Add the eggs one at a time, mixing well after each addition.
10) Add the raisins, juice and honey and mix well.
11) Add the pasta and apples and stir in with a spoon.
12) Pour the pasta mixture into the prepared 9 x 13 pan.  If you like cinnamon sprinkle some cinnamon over the top of the pasta mixture.
Unbaked kugel in pan.
13) In a medium bowl add the flours, salt, brown sugar and xanthan gum and mix well.  Mix in the rolled oats.
14) Add the cut up pieces of cold butter and use a fork or your fingers to mix the butter into the flour mixture.  It will all lump together.  This is what happens with gluten free flours.  Break up the lump into pieces and sprinkle the crumbs evenly over the top of the pasta mixture in the pan.
Crumb topping all mixed.


Crumb topping broken into pieces and sprinkled over the top of the kugel
15) Bake for 40-50 minutes until he sides start to bubble and the top is lightly browned.
Baked GF Sweet Apple Cinnamon Kugel.

16) Let the kugel cool for an 30-60 minutes before serving to allow it to set.  It should come out into nice easy to serve squares after it sets.  Serve warm or cold.

Wednesday, June 21, 2017

GLUTEN FREE PINEAPPLE COCONUT COOKIES Easily made Dairy Free or Vegan


Posted by Bryna Bear aka Gluten Free Baking Bear

     These Pineapple Coconut Cookies are absolutely delicious.  They are crispy on the edges and soft in the center. You can taste both the pineapple and the coconut.
     I found this recipe on line on Basil Momma’s blog, it was originally from a Clabber Girl cookbook.  I converted the recipe into a gluten free version and it came out great.  I cut the recipe in half as I did not need so many cookies.  Half the recipe made three dozen.  I also used butter instead of shortening, reduced the sugar, and replaced the egg white with water (instead of separating and then using ½ an egg).  When baking cookies (not cakes) I find that replacing and egg with water works fine.  I use ½ cup water for a whole egg and ¼ cup for each egg white or egg yolk.
     My only concern with this recipe is that some of my cookies, which I baked late morning, started to get moist soft spots from the pineapple by the evening.  I drained the pineapple by putting it in a sieve and pressing out the excess liquid.  Next time I might try putting it in a cheesecloth and squeezing out the liquid and perhaps putting the drained pineapple on some paper towels to absorb any remaining liquid.  I suppose I could also try using dried pineapple and chopping it up.  Any of these methods would make for a crisp cookie that stays crisp.  I will up date the recipe after trying it with dried pineapple.  I loved these cookies so it should not be too long before I make them again. 
     Everyone devoured these cookies and mumbled praises between chews.  This recipe is a keeper.



     GLUTEN FREE PINEAPPLE COCONUT COOKIES
Makes 3 dozen

INGREDIENTS
½ CUP
Sorghum Flour
¼ cup
Chickpea Flour
¼ cup
Tapioca Flour
½ tsp.
Xanthan Gum
1 ¼ tsp.
Baking Powder
¼ tsp.
Sea Salt
cup
Unsalted Butter or Non-Hydrogenated Shortening
½ cup
Sugar
¼ tsp.
Vanilla Extract
¼ tsp.
Almond Extract
1 large
Egg White or ¼ cup Water
cup
Crushed Pineapple - very well drained so that no excess liquid remains
¼ cup
Unsweetened Shredded Coconut


DIRECTIONS
1)    Preheat the oven to 325℉.  Line two baking sheets with parchment paper and set aside.
2)   In a medium bowl add the flours, baking powder, xanthan gum and sea salt.  Mix well and set aside.
3)   In a large bowl or the bowl of a stand mixer add the sugar and shortening or butter and cream together until light and fluffy.  Add the extracts and egg white or water and  beat in well.
Shortening and sugar creamed together until light and fluffy.
4)   Add the pineapple to the flour mixture and mix well.
5)   Add the flour & pineapple mixture to the sugar and shortening mixture and blend in well.
6)   Drop the dough by teaspoonfuls 3 inches apart onto the prepared baking sheets.  I used a scoop that measured 1” across to measure out the dough.
Scoops of dough slightly flattened & sprinkled with coconut.
7)   Flatten the balls of dough slightly.  Sprinkle the tops of the cookie dough with the coconut shreds.

8)   Bake for 18-20 minutes or until the edges are lightly browned.  Allow the cookies to cool for 2 minutes (so they don’t break apart) before transferring them to a wire rack to cool completely.

Wednesday, March 22, 2017

GLUTEN FREE GOLDEN PEANUT BUTTER BARS


Posted by Bryna Bear aka Gluten Free Baking Bear

     These bars are delicious and not too sweet.  The crumbly crisp crust is perfect with the slightly chewy center.  They are a bit addictive, but don’t let that keep you from making them because everyone will love these (everyone in the peanut butter loving world that is).
     I wanted to use up a can of condensed milk before it expired and searched for some recipes on the web.  As usual, I converted a wheat recipe into a GF one.  I am so happy with how they came out.  I first tasted them warm and later fully cooled.  It could just be me, but I think they are much better after they are completely cooled.  Maybe it is because the crust is crispier once it is cooled.  Enjoy!



GLUTEN FREE GOLDEN PEANUT BUTTER BARS
Makes one 9” x 13” pan which can be cut into 1-3 dozen bars
 depending upon your preference

INGREDIENTS
1 cup
Sorghum Flour
½ cup
Tapioca Flour
½ cup
Chick Pea Flour
½ tsp.
Xanthan Gum
¼ tsp.
Sea Salt
½ cup
Brown Sugar - packed
½ cup
Unsalted Butter - cold
Cut into pieces
1 large
Egg
½ cup
Creamy Peanut Butter - unsalted - I used a brand with only peanuts as the ingredient
1 tsp.
Vanilla Extract
1 can/14 oz.
Sweetened Condensed Milk
1 cup/5 oz.
Roasted Peanuts - Unsalted - Chopped

DIRECTIONS
1)     Preheat oven to 350℉.  Prepare a 9” x 13” pan by lining it with parchment paper.  This makes it easy to remove the bars and also protects the pan from cut marks if cutting them the pan.
2)    In a bowl using a pastry blender or in the bowl of a food processor add the flours, xanthan gum, salt and brown sugar.  Stir or pulse together until well mixed. 
3)    Add the pieces of cold butter and blend with the pastry cutter or pulse in the food processor until the mixture resembles coarse sand. 
Pieces of cold butter in the flour mixture.

After the butter has been pulsed into the flour.
It resembles coarse sand.

4)    Add the egg and pulse or mix in.
Adding the egg to the butter and flour mixture.

Crumbly mixture after the egg has been pulsed in.

5)    Stir in the chopped peanuts by hand.
I chopped the nuts in a small nut grinder.
6)    Press half of the crumbs on the bottom of the prepared pan.  Reserve the other half.
Half of the crumbs in the pan.

The crumbs after being pressed on the bottom of the pan.

7)    Bake the crust for 15 minutes or until lightly browned.
The bottom crust partially baked for 15 minutes.
8)    In a bowl add the peanut butter, condensed milk and vanilla and mix well.
The peanut butter mixture.
9)    Spread the peanut butter mixture over the partially baked crust.
The peanut butter topping poured over the bottom crust.

The peanut butter filling spread out over the crust.

10)Sprinkle the remaining half of the crumb mixture evenly over the top.
The remaining crumb mixture sprinkled over the top of the peanut butter mixture.
11)Bake 25 minutes or until lightly browned.
The Golden Peanut Butter Bars after they are completely baked.

12)Cool before cutting into bars of the desired size.  I prefer to eat these completely cooled rather than warm.