Gluten-free Coconut Sugar Sweetened Apricot Cobbler Recipe

July 20th, 2011 yum Posted in Baked Goods, Dairy Free, Dessert, Egg Free, JM friendly, Local Food Movement, Nut Free, Rice Free, Sorghum, Sugar free, Vegetarian, apricot, cobbler, fruit, low-sugar 9 Comments »


Welcome back to Cobbler Week at the Book of Yum! This time I’m doing a recipe geared towards those who prefer not to use processed sugar and dairy. I’ll tell you a secret, though. Even though this recipe is allergy-friendly, uses special coconut sugar and contains no dairy, it was met with unbridled enthusiasm from gluten-eaters who can eat any darned thing they like. My Dad who is visiting us right now has fond memories of a neighbor lady’s apricot cobbler that he ate when he was a child. He said this recipe made him feel like a seven-year-old again, knocking at the door of his neighbor’s house asking for cobbler. I never thought I liked apricots that much, but somehow these large, golden fruits fresh off our own tree taste different than they do in the supermarket, and even I gobbled up this cobbler. The DH preferred it over the plum cobbler, and we were all fighting for the last piece. If you don’t have coconut sugar in your pantry, never fear. You can substitute ordinary sugar, but you might want to decrease the amounts in that case. I like coconut sugar because it has a neutral flavor reminiscent of a less sweet brown or raw sugar and gives a mild sweetness to your recipe. After all, apricots are pretty sweet all by themselves.

It is funny the things that having fruit trees change. I dehydrated apricots for the first time, and the DH made apricot freezer jam, and I made this cobbler. And we still have a table covered in apricots. I’m thinking we’ll have to make another cobbler… or two. And maybe even freeze one, if I can pry it away from my Dad and the DH.

I have a fondness for this apricot tree because it was the tree that dropped its leaves on the day Neko left us. And now, every year we enjoy the fruits from this tree, I can remember him.
Look for my Mr Linky on Friday, and add your recipe links for your favorite gluten-free cobbler, pies, and crumbles then!
In case you also have more apricots than you know what to do with, here are some recipes to inspire:
Agave Apricot Quick Bread Recipe (Ratio Rally)
Gluten-free Apricot Power Bar Recipe
Dairy-free Apricot Carob Blondies Recipe
Nutty Apricot Ball Recipe
Apricot Salad Dressing
Crockpot Brie with Apricot Topping Recipe
Apricot Glazed Roasted Brussels Sprouts Recipe
Apricot Butter Recipe

This recipe shared with Diane’s Real Food Weekly Roundup

Coconut Sugar Sweetened Apricot Cobbler
Ingredients
1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe)
6 C fresh apricots
3 tbsp. cornstarch or arrowroot starch
1 tbsp. butter or vegan margarine (optional)
1 tsp. almond flavoring
1/2 tsp. vanilla

3/4 C sorghum flour
1/4 C potato starch, arrowroot or corn starch
1/2 C tapioca starch
1 1/2 tbs coconut sugar or regular white sugar
1/2 tsp salt
2 1/4 tsp baking powder
5 tbsp. palm oil shortening
1/2 C milk (dairy-free milk is fine)

coconut sugar or raw sugar for garnish

Directions
Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F.

Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler.

Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top.

Enjoy with a dairy-free vanilla ice cream or plain. Delicious!

Notes
Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.
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Gluten-free, Egg-free Fried Zucchini blossom Recipe

September 13th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Buckwheat, Dairy Free, Egg Free, JM friendly, Local Food Movement, Nut Free, Rice Free, Sorghum, Soy Free, Vegan, Zucchini, corn free, tapioca starch free 4 Comments »

Some weeks back, I went to my favorite farmer’s market in Mountain View and came across some beautiful baby zucchini with the blossoms still attached. I was inspired, so they came home with me. Because I’m eating egg-free for Baby Yum, I knew I couldn’t make an egg batter for them, but I thought maybe club soda might provide some fizz for battered zucchini. I folded some gluten free flour and seasonings into club soda and dipped the baby zucchini and blossom into the batter and then fried them in a pan. A little salt sprinkled over the top was the finishing touch on some very special and unique appetizers. I’ve made these several times since in celebration of the bounty of farmer’s markets. This weekend I didn’t come across any zucchini blossoms, but I did bring home some little round zucchini that cried out for special treatment. I thinly sliced these zucchini, dried off the slices, dusted them with sorghum flour and then battered them and pan fried them. They were wonderful as appetizers served with Muir Glen organic pasta sauce, and were equally good as a main course served on buckwheat grit “polenta” drizzled with sauce.

I hope you enjoy this recipe as much as we have. Every time I make it, our meal becomes a special occasion, and this dish reminds me that fresh, local ingredients can be the best inspiration for a gluten-free and/or vegetarian diet.

Looking for more gluten-free, vegan fried veggies? Try Fried Artichoke Fritters *contains corn*

This recipe is linked to Slightly Indulgent Tuesdays where you will find many other great and mostly gluten-free recipes.

Egg-free Gluten-free Fried Zucchini Blossoms
Ingredients
1 package zucchini with blossoms or 2-3 fat, short farmer’s market zucchini, sliced with ends removed
2/3 cup sorghum flour or 1/3 cup sorghum, 1/3 cup buckwheat or other flavorful whole grain gluten-free flour
1/6 cup arrowroot starch
3/4 cup club soda
1 tsp. your favorite seasoning (Italian seasonings, pasta seasonings, whatever)
1/4 tsp. salt

extra gluten-free flour for dusting
olive oil
More salt for serving.

Directions
Sift together flour and whisk together with club soda. If you think the batter is too thin, add more of your main flour 1 tbsp. at a time until you like the texture. For zucchini and blossoms, slice in half. For zucchini, dry each slice with a paper towel and dust with flour. Heat a tablespoon or so of oil in a cast iron or nonstick pan on medium-high. Immerse zucchini in batter and place on hot griddle. Turn gently when golden brown and fry other side. Add a little extra oil to the pan if necessary. Remove to wire rack, sprinkle with additional salt and let cool slightly.

Serve zucchini with blossoms plain, Serve zucchini slices with marinara or your favorite pasta sauce on the side.

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