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 Vegan Carrot Raisin Un-Oatmeal Cookie Recipe

June 7th, 2011 yum Posted in Baked Goods, Cookies, Dairy Free, Egg Free, Sorghum, Vegan, potato allergy 14 Comments »


I have long been a cookie-lover. Cookies are my favorite baked dessert even over pie, and definitely in preference to cake. It is odd that despite this long love for the crackley, sugary-sweet and buttery cookie, I don’t have more cookie recipes on the Book of Yum. I think it is because I often make the same chocolate chip recipe based on the Tollhouse recipe when I do make cookies. And, I like cookies so much that I have no willpower when I finally do make them, so I try to limit the frequency. Besides chocolate chips, one of my favorite cookies is sold at Mariposa Bakery- a nutmeal cookie that I could eat by the dozen. Oh, it is so good. But I’d never really tried to make it until I saw a recipe by Isa Moskowitz in Vegan Cookies Invade Your Cookie Jar for a chewy carrot-raisin cookie. I was inspired by the idea of a cookie with grated carrot, and set off from there to make my version of a yummy, spiced raisin cookie with chewiness from slivered almonds and coconut instead of oatmeal. I tried several variations of flour, oil, sugar and even baking powder before coming up with this one. The first version had too much starch, giving it a chalky taste. The second version was a little too healthy and while it had great flavor, it had an “Enjoy Life” processed cookie texture. Not bad, but not what I was going for. The final version is the kind of cookie that spreads a little, but not too much, and browns around the edges just like a chocolate chip cookie. The DH has liked every version of this cookie I’ve made, and gobbled them up, but I have a feeling this one will be his favorite too, as soon as he gets home and tries some. Baby Yum was content to sniff the cookies deeply and earnestly, but she prefers creamy yogurts and sugar snap peas to cookies. I’m sure she’ll get over that, but until she does, who am I to fight a kid with healthy taste buds? I hope you enjoy this relatively healthy cookie just as much as we do in our house! How often can you actually get your veggies from a cookie? *You will notice I don’t use xanthan gum or guar gum in this recipe. I don’t have anything against them, but I don’t find them necessary in cookie recipes with their forgiving high-ratios of sugar and oils.

Looking for more gluten-free cookie recipes? Try these:
gluten-free cookie roundup
Grain-free coconut raisin cookie recipe
Stevia Sweetened Sugar Cookie Recipe
Rosemary Lime Cookie Recipe
Gluten-free Dairy-free Thin Mint Cookie Recipe
Chocolate Peppermint Cookie Recipe
Soft Molasses Vegan Cookie Recipe
Coyote Cookie Bar Freezer Fudge Recipe
Chocolate Frosted Coconut Cokie Recipe
gluten-free cookie smores recipe
Cocoa Bean Cookie Truffles
Grain free Chocolate Raisin Rum Cookie Recipe
Dairy-free Peanut Butter Chocolate Thumbprint Macaroon Cookie Recipe

This recipe was shared with Gluten-free Wednesdays and Real Food Weekly

Carrot Raisin Un-Oatmeal Gluten-free Cookie Recipe
Ingredients
1/2 cup + 1 tbsp Earth Balance Margarine (or oil) – chilled
1/3 cup brown sugar
1/2 cup + 2 tbsp. sugar
1/2 tsp. lemon, lime, or orange zest
2 tsp. gluten-free vanilla (I use Costco’s Kirkland)
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp cloves
1/4 tsp. allspice
1/2 tsp. salt
1/3 cup unsweetened non-dairy milk (I used soy, but you could use almond or hemp milk as well)
1 tbsp +1 tsp. ground flaxseed
3/4 cup sorghum flour
1/4 cup brown rice flour (or millet, or additional sorghum)
1/2 cup tapioca starch flour
1/4 cup arrowroot starch flour
1 1/4 tsp baking powder
1 cup shredded carrots
1 cup raisins
1/2 cup shredded coconut (or coconut flakes if you have them)
3/4 cup slivered blanched almonds, broken up a bit (I use Trader joe’s brand)
Directions
Prepare cookie sheet with parchment paper and preheat oven to 375F.

Combine margarine and both sugars in a bowl and mix until you have a creamy texture. Either a hand-held mixer or standing mixer works well, but you could do it by hand if you like that sort of thing. I’m lazy. Add your zest, vanilla, spices and salt and mix again.

Combine your non-dairy milk with ground flaxseed in a blender or small food processor bowl. If you have sweetened or flavored milk you may wish to decrease the sugar and possibly vanilla in the overall recipe, to taste. Process or blend the mixture until it is smooth and has a slimy texture.

Add your flax egg to the margarine and sugar mixture and mix it all together.

Meanwhile, combine your flours and baking powder in a sifting cup and sift into the mixing bowl with your flax egg, sugar, and margarine. Fold together and add carrots, coconut, almonds, and raisins, folding in one last time.

Drop tablespoons of dough in round 1 or 1 1/4 inch cookies onto your parchment paper covered cookie sheets about 2 inches apart. Smooth tops of cookies if necessary and bake for 15-20 minutes, or until they start to brown on the edges and the top is firm.

Cool on parchment paper for 10 minutes before removing to a cooling rack.

Makes 2 large sheets of cookies and a few extras. Enjoy with some nondairy milk!

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