Karina's Apple Cake with Cranberries

Cranberries add a tart kick to this traditional style Jewish apple cake. It's a beautiful cake to make for the holidays. Or any day you feel like celebrating.
Dry ingredients:1 cup sorghum flour
1/2 cup buckwheat flour
1/4 cup tapioca starch or potato starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice or ground cloves
1 cup organic brown sugar
Wet ingredients:
1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water (or 2 eggs)
1/2 cup light olive oil
1/2 cup applesauce
1/2 cup rice milk with 1/4 teaspoon light cider vinegar added
2 tablespoons agave (or honey, if not vegan)
2 teaspoons bourbon vanilla
Add-ins:2 rounded cups chopped apples
1/2 cup fresh cranberries, halved or chopped
Topping:Sprinkle of raw sugar

Preheat oven to 350 degrees F. Line a 9-inch round cake pan with greased parchment paper (or grease and lightly flour).
In a large mixing bowl, use a whisk to combine your dry ingredients: sorghum flour, buckwheat and tapioca flours, xanthan gum, baking soda and baking powder, salt, cinnamon, nutmeg, allspice, brown sugar. Set aside
In a smaller bowl combine the wet ingredients: egg replacer, light olive oil, applesauce, rice milk with vinegar, agave, and vanilla. Whisk till combined.
Add the wet into the dry ingredients and stir until a smooth batter forms. If you need a tad more liquid add a tablespoon at a time to achieve a smooth cake batter. Add half the apples and cranberries and stir in (keep some for the top). Scoop the batter into the prepared cake pan and smooth evenly. Add the remaining chopped apples and cranberries and press into the batter. Sprinkle lightly with raw sugar. Bake in the center of the preheated oven for 40 to 50 minutes until golden around the edges and firm in the center. Use a cake tester to test for doneness. Timing might also be influenced by the size of apples, etc.
Cool on a wire rack.This cake was divine slightly warm from the oven. If making ahead, I would freeze slices wrapped in foil. They reheat beautifully in the microwave- or- if you like your cake cold, it is delicious slightly chilled.
Serves 9 to 10

Thank you to the Gluten Free Goddess for great recipes.

Gluten-Free Pumpkin Pancakes with Apricot Jam and Maple Syrup

It's true. Pureed pumpkin adds a depth of flavor to anything gluten-free. And pancakes are no exception. My other gluten-free trick is the flour combo. Coconut flour and quinoa flour. Coconut flour adds fiber and subtle sweetness. Quinoa flour adds vegan protein and a hint of exotic flavor that snuggles in behind pumpkin like a match made in heaven.

In a mixing bowl, whisk together the dry ingredients:

1/2 cup sorghum flour1/4 cup coconut flour1/4 cup quinoa flour1/4 cup tapioca starch/flour1/2 teaspoon fine sea salt
2 teaspoons baking powder
1/2 teaspoon xanthan gum1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg

Add in and beat lightly:

1/3 cup pumpkin puree (canned pumpkin is fine)
2 tablespoons oil- grapeseed, canola, coconut2 tablespoons gluten-free brown rice syrup or raw agave nectar1 free-range organic egg*
1 cup So Delicious Coconut Milk or non-dairy milk, more if needed

Mix the batter until it is smooth and silky- and not too thick.

Heat up a griddle or large iron skillet and oil it lightly. When a drop of water pops and sputters on the griddle or iron skillet, it is ready to cook pancakes.

Drop about 1/4 cup of batter onto the hot griddle and quickly spread the batter into a circle using the back of a soup spoon. Don't make the pancakes too thick.

Cook the pancakes for two to three minutes till bubbles form; then flip the pancakes with a thin spatula and continue to cook until the underside is golden and the center is cooked through- roughly two more minutes.

If the pancake batter is too stiff to work with, add more coconut milk, a tablespoon at a time until you achieve a smooth pancake batter that you can smooth easily with the back of a spoon. However, if the center of the pancake is gummy, it may be that the batter is too wet. Adjust by adding a sprinkle of sorghum flour (not starch) into the batter.

To serve:Your favorite buttery spread
Pure maple syrup (warmed is nice)
Apricot jam
Pepitas or toasted pumpkin seeds

The subtle pumpkin flavor of these pancakes is lovely with real maple syrup. It also cozies up to apricot jam. Total deliciousness. And the unexpected crunch of pepitas is fun

Makes about 10 pancakes.

Read more: http://glutenfreegoddess.blogspot.com/2010/11/gluten-free-pumpkin-pancakes.html#ixzz14WuaJFbj