This is my first recipe from the Babycakes cookbook. Are you familiar? Babycakes is a famous bakery in NYC that is vegan, gluten-free, and mostly sugar-free. Their cupcakes are award-winning, and the author, Erin, has been on Martha Stewart's show. I think that's pretty cool for a vegan chef! I just love when any vegan chef gets some press and makes veganism so people-friendly! We're not scary! Just... restrictive ;)
I checked the cookbook out from the library first, and had one of those moments where I just wanted to make every last recipe in there, and got so excited and immediately set out to find all the ingredients. I even ordered coconut flour online, which I've never done before... errr, ordered food online, not ordered online. geesh! How old do you think I am? (shut it.) Anyways, when I went to buy the book for myself, I read the reviews, and they were just awful! It seemed like everyone had total failure when they made the recipes, felt the ingredients were too pricey, and basically felt like the whole thing was a big sham and waste. I was so worried to buy it! I had only made the apple cinnamon toasteriffic, so what if I just got lucky? In the end, I decided that all those people must suck, and I'm fab, so I bought it, and I have yet to be disappointed.
Welllll, that's not entirely true... In the library edition, the banana bread called for 6 bananas. Now, at the time I thought this seemed exorbitant, but alas, this is slightly different baking since it's gluten-free and all that, so I trusted the recipe. That, in fact, was a mistake. It was a hot mess. Literally. I took it out when I thought it was done and when I flipped it out of the pan it was a big blob of half-cooked smushy nanner bread. I looked on the website, and it turns out this happened to others, and they corrected the error. They apparently were under the impression that we'd be cooking with bananas from the land of Oz, farmed for minature people. In my newer edition book that I purchased, this has since been amended to 1 1/2 cups of banana. I remade the bread before our Asheville trip, and it came out lovely and tasty. All is forgiven, Babycakes!
This is a super bread, kind of dessert-y, and extra awesome when it's served warm.
Apple Cinnamon Toastie
1 cup garbanzo-fava bean flour
1 1/4 cups raw sugar
1/2 cup potato starch
1/4 cup arrowroot
2 1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. xantham gum
1 tsp. salt
2 T. ground cinnamon
1/2 cup coconut oil
1/3 cup applesauce
2 T. vanilla extract
1 1/4 cups hot water
1 cup roasted apples
Preheat to 325. Lightly grease a 7 x4 x3-inch loaf pan with coconut oil.
In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice sugar, the potato starch, arrowroot, baking powder, baking soda, xanthum gum, salt, and 1 T 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 sugar, 1 T. of cinnamon, 1/4 cup hot water. Stir until creamy.
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 spoon to swirl the topping into the loaf pan, moving the spoon up and down. Sprinkle the top of the loaf with evaporated cane juice sugar.
Bake the toastie on the center rack for 25 minutes, remove from the oven, and brush the top with a generous amount of coconut oil. Return to the oven and bake another 15 minutes, until crunchy and toothpick comes out clean.
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.
1/2 lb. granny smith apples, peeled, cored and diced into 1-inch cubes
1/2 lb. pink lady apples ( I just used all granny I think)
1 T. ground cinnamon
1/2 cup agave nectar
1/4 lemon juice
Preheat the oven to 325. Line a baking sheet with foil or parchment paper. In a medium bowl, toss together the apples, cinnamon, agave, and lemon juice. Spread the mixture over the prepared sheet. Bake the apples on the center rack for 35 minutes, rotating the sheet after 20. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool.