Chocolate Apple Oaties
I used to make it a point to spend one week each year taking classes at the John C. Campbell Folk School (folkschool.org) in Murphy, North Carolina. Nestled in a beautiful mountainside setting with the Appalachian Trail close by, the folk school offers a range of classes to satisfy every interest and hobby.
During one of my visits I enrolled in a story-telling class and had lots of great classmates; one of which had a serious allergy to anything chicken, including eggs. I thought about my old friend the other day when I found this recipe and adapted it to not only be egg-free, but gluten-free as well.
These cookies are not too sweet and are moist and crumbly instead of chewy. They’re really good, especially with the bit of chocolate added. I hope you enjoy making them as much as I do.
Ingredients
- 1/2 cup organic butter, softened
- 2/3 cup unsweetened organic applesauce
- 2 tablespoons organic apple juice or apple cider
- 1/2 cup coconut palm sugar
- 1 teaspoon baking soda
- 1 teaspoon almond extract
- 1/4 cup boiling water
- 1 1/3 cups sprouted gluten free rolled oats
- 2 cups sprouted gluten-free sorghum or oat flour, or combination of both
- 1/3 cup organic semisweet chocolate chips or chopped dark chocolate
Servings:
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Instructions
- Preheat oven to 400°. Line a large cookie sheet with parchment paper.
- Blend the butter and sugar using a stand mixer until fluffy. Add the applesauce and apple juice. Blend well.
- In a small separate bowl, mix together the baking soda, almond extract, and boiling water. Add to the applesauce mixture and blend well.
- In another bowl, stir together the oats, flour, and salt. Gradually mix into the applesauce mixture and blend well. Stir in the chocolate chips.
- Place 12 rounded tablespoonfuls of mixture onto lined cookie sheet. Be sure to space well. Bake for 15 minutes or until cookies are golden brown. Repeat for second round.
- Remove pan from oven and let cookies cool for 5 minutes. Remove cookies to a wire rack and cool completely.
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German Chocolate Cake
Ingredients
Cake:
- 4 ounces chopped or grated organic chocolate
- 1/2 cup boiling water
- 1 cup raw or organic butter, softened
- 2 cups maple sugar
- 4 pastured or organic eggs, yolks separated from whites
- 1 teaspoon vanilla
- 2 1/2 cups sprouted white wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup + 3 tablespoons whole organic buttermilk
Frosting (double this recipe to frost sides of cake):
- 1 cup light organic or raw cream
- 1 cup coconut sap sugar or muscavado
- 3 pastured or organic egg yolks, beaten
- 1/2 cup raw or organic butter
- 1 teaspoon vanilla
- 1 1/3 cups flaked organic coconut
- 1 cup pecans, toasted and chopped
Servings:
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Instructions
Cake:
- Preheat your oven to 350 degrees.
- Butter and flour 3 round cake pans.
- Line each with wax paper or natural parchment.
- Place chopped or grated chocolate in a small glass or ceramic bowl.
- Add boiling water and stir until melted. Set aside to cool.
- In a large bowl mix butter with sugar until fluffy. Slowly add egg yolks and blend well.
- Add melted chocolate and vanilla and blend well.
- In a separate bowl mix flour, baking soda and salt together.
- Alternate adding the flour mixture and buttermilk to your batter, beginning and ending with flour.
- Blend until batter is smooth.
- In a clean glass or ceramic bowl beat egg whites until stiff peaks form (about 5 minutes).
- Fold the egg whites slowly into your cake batter. Don't stir or beat them in.
- Divide your batter between your prepared cake pans.
- Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.
- Cool layers 15 minutes before removing to cooling rack.
- Slowly remove the wax paper from each inverted layer.
Frosting:
- In a heavy saucepan on medium heat, combine cream, sugar, egg yolks, butter and vanilla.
- Stir until melted and continue stirring for 12 minutes.
- Stir in the coconut and toasted pecans.
- Remove frosting from heat and let cool until firm and easy to spread.
- Frost a layer and place another on top.
- Frost top of cake (and sides if frosting recipe doubled).
- You can refrigerate your iced cake for a couple of hours to hold the frosting in place, but it should be fine out of the refrigerator after that. Delicious!!
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Gluten–Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sprouted sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Pour boiling water over dates in a small bowl.
- Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl.
- Gently stir flour mixture into egg mixture, stirring just until blended.
- Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5" loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan to wire rack and cool completely before slicing.
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Sprouted Gluten-Free Lemon Blueberry Bread
Ingredients
Dry Ingredients
- 1 1/2 cups sprouted brown rice flour (or regular brown rice flour)
- 1/2 cup arrowroot powder or tapioca flour
- 3-4 tablespoons granulated sugar (coconut sugar, maple sugar, or organic cane)
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1-2 teaspoons finely grated lemon zest
- 6 tablespoons organic palm shortening
- 1 cup fresh or frozen blueberries
Wet Ingredients
- 2 tablespoons ground chia seeds
- 2 tablespoons boiling water
- 2 tablespoons lemon juice
- 1/2 cup milk (I use homemade coconut milk, but almond or cashew milk works too)
Servings:
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Instructions
- Preheat oven to 425 degrees F.
- Line a large cookie sheet with parchment paper.
- In a medium-sized mixing bowl, whisk together the rice flour, arrowroot, sugar, baking powder, salt, and lemon zest.
- Cut in the shortening using your hands or a pastry cutter until pea-sized crumbs form.
- Add the blueberries and gently toss together.
- Place the ground chia seeds and boiling water into a small bowl and whisk with a fork.
- Place chia mixture into a blender along with the lemon juice and milk; blend on high until smooth.
- Pour wet mixture into the dry and gently mix together using a fork.
- Form dough into a ball and place onto the parchment-lined baking sheet.
- Press dough down so it looks like a thick, flat round.
- Cut into 8 wedges.
- Gently move the wedges so they are all separated on the baking sheet.
- Brush with coconut milk and sprinkle with sugar if desired.
- Bake for about 25 minutes.
- Enjoy hot out of the oven or at room temp.
Recipe Notes
From: www.nurishingmeals.com by Ali and Tom of Whole Life Nutrition
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Gluten-Free Banana Bread
Ingredients
- 1 cup boiling water
- 1/2 cup chopped dates
- 4 large eggs
- 2 cups mashed, over-ripe bananas (about 4)
- 3/4 cup maple sugar (or sweetener of choice)
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 1/2 cups organic sprouted brown rice flour
- 1/2 cup organic sorghum flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 tsp ground nutmeg
- 1/3 cup melted butter
- 1/2 cup chopped walnuts or pecans
Servings:
Units:
Instructions
- Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
- Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
- Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
- Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.
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