Gluten-Free Zucchini Bread
Not Your Gr andma’s—R aw—Apple Pie
Ingredients ½ cup butter or vegetable oil 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup gluten-free all-purpose flour 1 cup garbanzo and fava bean flour (mixed) 2 teaspoons gluten-free baking powder ½ teaspoon salt 1 teaspoon xantham gum powder 2 teaspoons cinnamon ¼ cup ground flax seed 1 cup zucchini, shredded ¾ cup chopped walnuts Extra sugar
Ingredients Crust: 2 cups almonds, dry 1 teaspoon sea salt 2 cups pitted dates
Method Preheat oven to 375°.
Syrup: ½ cup pitted dates 1 orange, peeled and seeded Water, as needed Filling: 5 cups apples, peeled, seeded, thinly sliced (about 6 apples) 1 cup raisins 2 tablespoons ground cinnamon ½ teaspoon nutmeg ½ teaspoon cloves
In a medium bowl, sift together flours, baking powder, salt, xantham gum and cinnamon. Stir in flax.
Method To make crust, pulse almonds and salt in food processor until nuts are in small pieces, but don’t over-process. Use some of the finer almond powder to “flour” the bottom of a pie pan. Add the dates a few at a time to the processor until well mixed with almonds. Press almond-date dough into the bottom and sides of the pie pan.
Add dry ingredients to batter and mix thoroughly. Fold in zucchini and walnuts.
To make the syrup, place the orange in a blender and blend to a pulp. Add dates and small amounts of water as needed until well mixed.
Pour into a greased bread pan and sprinkle the top with sugar.
For filling, place sliced apples and raisins in a bowl. Toss with spices and orange-date syrup. Spoon the filling into the pie crust.
Bake for one hour or until a toothpick inserted in the middle comes out clean. For muffins, bake for 25 minutes.
Serve to skeptical family at Thanksgiving and watch their faces light up when they try it.
In a large bowl, cream butter or oil and sugar. Add eggs and vanilla and beat well.
30 edible SAN JUAN MOUNTAINS WINTER 2010
Telling the story of local food throughout Southwest Colorado and The Four Corners.