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.
AddThis Social Bookmark Button

Gluten-free St. Patrick’s Day: Leek Kale Cabbage Colcannon Recipe

March 17th, 2011 yum Posted in Dinner Party, Kale, Nut Free, Party Food, Potatoes, Rice Free, Soy Free, St. Patricks Day, Vegan Option 9 Comments »

I have to admit, I have never had green beer. Back when I was a college student, they hadn’t come out with all the wonderful gluten-free beers that are out today. Root beer was my brown bottled beverage of choice, and I never got my ID checked to buy it, which somehow takes all the fun out of it. And, even more of a shame is the fact that despite all my travels, I’ve never been to Ireland. I hear my family has some Irish ancestry, though. And, given my pale skin, hazel green eyes, and intolerance to gluten, I can believe it. This might be why I love the idea of St. Patrick’s Day, and love the idea of having a dinner menu that celebrates a culture halfway around the globe from us. You know me, I’ll take any excuse to explore an international cuisine!

Previously I’ve made a delicious vegan pot pie and dill bread to celebrate St. Patrick’s Day. I love these recipes, but this year I wanted to do a little something different, so I started searching online. Once I came across an Irish dish called Colcannon made from potatoes, cabbage, or kale my mission was clear. I needed to make this lovely dish in celebration of my deep love for that most healthful of emerald-green veggies, kale. But I also needed to make it a bit rich and naughty so my green-leafy veggie reluctant husband would enjoy it too. Thus I used copious amounts of butter and salt, and even dipped into Baby Yum’s organic whole milk, to create something rich enough to qualify as celebration fare. If you are feeling a bit more health conscious than I am, or have a more greens-enthused family, feel free to cut down on the butter (or use a vegan substitute such as margarine or coconut oil) and use the salt more sparingly. Keep in mind that the seasonings on the green flavor the plain potato as well, and go forth and experiment. I hope you enjoy this dish as much as I do, and as much as I suspect my potato-obsessed Baby Yum will tonight for dinner.

I’m cooking at my in-law’s house in Boulder, Colorado this week. It always feels like a holiday cooking at someone else’s house- as long as they have the gluten contained. (My in-laws are very careful about keeping gluten away from us, bless them!)

I don’t think I cook with cabbage near enough. It is surprisingly tasty in Japanese okonomiyaki, savory cabbage pancakes/ pizza, and equally good with an Indian spiced-treatment of caramelized onions and golden cabbage. I’ve even had it in a delightful raw sesame oil salad- so yummy and good for you! You can’t even see the cabbage in the end product. Good for cabbage-haters!


Looking for more gluten-free vegetarian recipes for St. Patrick’s Day?
*Colcannon Puffs at Fat Free Vegan
*
Gluten-free Irish Coffee Cupcakes at Simply Gluten-free
*Elana’s Gluten-free St. Patricks Day Recipes, including one for Irish Soda Bread (yummy) and Peppermint Patties
*Vegan Spinach Pie Recipe from the Book of Yum
*Karina’s Delicious Gluten-free Irish Soda Bread Recipe
*Vegan Colcannon Casserole at Manifest Vegan
*Dairy-free Mint Chocolate Chip Ice Cream with a surprise from Gluten Free Easily

Vegetarian Colcannon with kale cabbage and leeks Recipe
Ingredients
8 small potatoes, washed with eyes removed
3 tbsp. butter (or Earth Balance margaarine for vegan)
3 leeks, green tops removed, with white part sliced in half horizontally, soaked in water and then drained and chopped into 1/4 inch crescents
1/4 small cabbage, quartered and then thinly sliced
handful of de-veined kale, cut into bite size slices
copious amounts of salt and pepper
Generous glug of the highest fat milk in your house (hey, this is holiday food)- unsweetened plain non-dairy soy, almond or rice milk for vegan

Sunny Paris or other shallot-or-onion + dill herbal blend (optional)

Directions
Quarter potatoes and boil in a pot for 30 minutes or until soft enough to mash

Heat one tablespoon of butter in a pan on medium and add about 2 leeks worth of chopped crescent shapes, sauteeing until softened. Add your kale and an additional 1/2 tbsp. of butter. Sautee for a minute or so. Sprinkle with salt and pepper and then add a dash of water, covering the pan and lowering the heat. Let cook on low for 10-20 minutes, covered, or until kale is buttery soft and leeks are nicely caramelized. Remove to a bowl. Melt another tbsp. of butter in the pan on medium heat and add your remaining leek crescents. Sautee for a minute or two and then add your thinly sliced cabbage. Cook your cabbage for about five minutes, and then add your remaining 1/2 tablespoon of butter, generous amounts of salt and pepper to your taste, lower heat and cover until you have nice caramelized leeks and very soft, buttery cabbage with light browning. You may wish to turn the cabbage once during this.

While the cabbage mixture is cooking on the stove-top, mash your potatoes with a masher and add your glug of rich milk. Fold the leek-kale mixture into the potatoes gently. When the cabbage-leek mixture is done, you can add it to the potatoes as well. Don’t over-stir; you want the potatoes to have a slightly lumpy, rustic presentation.

Sprinkle with a dill-onion type herbal blend and serve.

Serve in a pretty piece of pottery as a side dish for a St. Patrick’s Day themed feast!

Notes
in
AddThis Social Bookmark Button