Tag Archives: Gluten-free

Caramel Apple Upside-Down Cake, GF/EF/DF

One thing I like most about this recipe is that it is not overly sweet unlike a typical pineapple Upside-Down Cake.  The cake has a balanced sweetness and is somewhat similar to a sweet quick-bread. I also love the caramel topping which is lightened by the lemon juice. 

Caramel Apple Upside-Down Cake
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  1. 4 tablespoons coconut oil
  2. 1/2 teaspoon cinnamon
  3. 4 Granny Smith apples, peeled and cored
  4. 2/3 cup packed light brown sugar
  5. 2 teaspoons fresh lemon juice
  1. 3 tablespoon brown rice flour
  2. 1/2 cup sorghum flour
  3. 1/4 cup potato starch
  4. 2 tablespoon tapioca starch
  5. 3/4 teaspoon xanthum gum
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon sea salt
  8. 3/4 cup granulated sugar
  9. 1/4 cup packed light brown sugar
  10. 1/2 cup applesauce, mixed with 1 teaspoon baking powder
  11. 6 tablespoons coconut oil, melted and cooled slightly
  12. 1/2 teaspoon cinnamon
  13. 1/2 cup coconut yogurt
  14. 1 teaspoon vanilla extract
  1. Grease bottom and sides of 9-inch round, 2-inch-deep nonstick cake pan; set aside. Adjust oven rack to lowest position and heat oven to 350 degrees.
  2. Halve apples from pole to pole. Cut apples into 1/4-inch-thick slices; set aside. Heat coconut oil in 12-inch skillet over medium-high heat. Add 1/2 of the apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 3-5 minutes. (Do not fully cook apples.) Add remaining apple slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.
  1. Whisk brown rice flour, sorghum flour, potato starch, tapioca starch, xanthum gum, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and and applesauce mixture together in large bowl until smooth, about 45 seconds. Slowly whisk in coconut oil until combined. Add coconut yogurt and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan and spread evenly over apples. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35 to 40 minutes.
  2. Cool pan on wire rack for 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into pieces, and serve.
One Fine Tomato http://onefinetomato.com/

Ginger Cupcakes, GF/DF/EF

It really wasn’t until college that I started venturing into some ethnic cuisines.  One of the first ‘exotic’ recipes I tried was a thai noodle dish, and it was through this recipe that I found what would soon become one of my favorite flavors: ginger.  

I love ginger in Thai dishes, but I also enjoy it in desserts.  Specifically, I wanted to find a ginger cupcake recipe, but the majority of recipes out there, however, were nothing but glorified spice cakes.  I wanted real ginger flavor.   To get that, I utilized freshly grated ginger (two whole tablespoons), as well as ginger ale.  

Gluten-free Ginger Cupcakes
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  1. ½ c brown rice flour
  2. 1 cup sorghum flour
  3. 2/3 cup potato starch
  4. ½ cup tapioca starch
  5. 1-1/4 t xanthum gum
  6. 2-1/2 t baking powder
  7. ½ teaspoon salt
  8. 1-2/3 cup sugar
  9. ½ cup non-hydrogenated vegan margarine
  10. 1 teaspoon vanilla extract
  11. 3 teaspoons powdered egg replacer
  12. ¾ cup So Delicious coconut milk, unsweetened
  13. ¾ cup Ginger Ale
  14. 2 Tablespoons grated fresh ginger (peel ginger and grate on a microplane)
  1. 3/4 cup ginger ale
  2. 1 cup Non-hydrogenated shortening
  3. 1 cup non-hydrogenated vegan margarine
  4. 1 teaspoon vanilla extract
  5. 4 cups powdered sugar
  1. Preheat oven to 350. Place cupcake liners in muffin tin.
  2. In medium bowl, whisk together flours, starches, xanthum gum, baking powder, and salt. Set aside.
  3. Whisk coconut milk, egg replacer, vanilla and grated ginger together. Add ginger ale. Set aside. Cream butter and sugar together in large bowl. Add half of dry ingredients, mix to combine. Add half of milk/ginger mixture, mix to combine. Repeat with remaining dry and wet ingredients.
  4. Fill cupcake tins ¾ full. Bake in preheated oven for 17-20 minutes.
  1. In a small pan, pour ginger ale. Cook over medium heat until reduced to 1/4 cup. In large bowl, beat shortening and margarine together. Slowly add powdered sugar and mix until combined.
One Fine Tomato http://onefinetomato.com/
Something optional would be the candied pecans as seen in the picture.  It’s a simple recipe

Candied Pecans
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Cook Time
10 min
Cook Time
10 min
  1. 1 cup pecans
  2. 1/3 cup sugar
  3. 2 tablespoons water
  4. 1 teaspoon vanilla
  1. Preheat oven to 325. Line a sheet pan with parchment or a silicon mat. In a bowl, mix sugar, vanilla, salt, and water. Stir in pecans. Spread evenly over pan. Cook for 10 minutes. Stir seeds. Cook another 10-15 minutes, until nuts are roasted and sugar is caramelized.
One Fine Tomato http://onefinetomato.com/

Lemon-Blueberry Cobbler, GF

I love the combination of blueberries and lemon.  They are a match made in heaven.  Cobbler is one of my favorite desserts.  So it seems logical to combine it all in one dish.  

The nice part about cobbler is since it has fruit in it, it’s healthy, right?  For my family, cobbler has always been more cake-like unlike what is found in the south, which is ironic since my grandpa was from the south. 

Blueberry Cobbler
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  1. 1/3 cup granulated sugar
  2. 2 teaspoons lemon zest
  3. 4 cups frozen blueberries, thawed
  4. 1/4 cup coconut oil, and 1/2 cup melted and cooled slightly
  5. 1/3 cup brown rice flour
  6. 1/3 cup sorghum flour
  7. 1/4 cup potato starch
  8. 3 tablespoons tapioca starch
  9. 1/2 teaspoon xanthan gum
  10. 2 teaspoons baking powder
  11. 1/2 teaspoon kosher salt
  12. 1-1/4 cup sugar
  13. 1-1/2 cup So Delicious Unsweetened Coconut Milk
  1. Preheat oven to 350. In bowl of food processor, place 1/3 cup sugar and lemon zest, and pulse 5 times. With a potato masher, mash two tablespoons of lemon sugar with the blueberries in a bowl until berries are coarsely mashed. Heat 1/4 cup coconut oil in a 13" by 9" baking dish in the preheating oven until melted.
  2. In medium bowl, whisk flours, starches, xanthum gum, baking powder, salt, and sugar together. In a larger bowl, whisk in coconut milk, and 8 tablespoons of melted coconut milk. Whisk in dry ingredients until smooth; it should be the consistency of slightly thick pancake mix.
  3. Pour half of the batter into the baking dish with the oil. Spoon blueberry mixture over the batter. Top with remaining batter. Sprinkle remaining lemon sugar over the cobbler. Bake 45-55 minutes, until golden, and berries are bubbling. Let cool slightly before serving. Serve with coconut whipped cream or dairy-free ice cream.
Adapted from Cook's Country
Adapted from Cook's Country
One Fine Tomato http://onefinetomato.com/