I’ve been watching a lot of Food Network TV since we moved in to our new place. Every time I tune in, Anna Olson is front and center preparing another one of her irresistible desserts. Chocolate ganache, creme brulee, ladyfingers, each recipe more delectable than the last but laden with every single ingredient that I’m allergic to. I would love to see her make some dairy-free recipes… but I don’t see that happening any time soon.
Watching her show used to make me upset, make me yearn for a normal life again where I could stuff my cookies full of butter, whip up dessert using pastry flour, and drown my cupcakes in white sugar. That was long before I learned that any recipe, no matter how much gluten, dairy, and sugar it may contain, can be made into something that I can enjoy, allergies and all. It just requires a little practice, patience and creativity!
When I saw Anna Olson scoop out the middle of her chocolate cupcakes and insert a truffle, followed by an episode of apple cinnamon galettes, you better believe the wheels were spinning at the possibilities of combining the two recipes, making it sugar reduced, gluten-free, grain-free, and… delicious!
One bite of these cupcakes and you’ll be hard pressed to believe that they’re made from a combination of bean flours. Really, you will be. No bitterness, no bean pieces, no strange chickpea flavor. Just apple cinnamon all the way through.
And, you couldn’t get someone to guess that the frosting is made with vinegar and cashews.
Or that there’s no butter.
Or that all of the sugar that should be in this recipe is instead replaced with raw agave nectar.
They’re light and fluffy with a crisp, sugary top and taste just as delicious as they look. Plus, there’s an apple pie treat inside!
The filling is my favorite part, hands down.
- 1½ cups garfava flour
- 4½ teaspoons gluten-free baking powder
- 1½ teaspoons ground cinnamon
- ¾ cup not from concentrate apple juice
- ½ cup + 1 tablespoon unsweetened apple sauce
- 3 eggs
- ¾ cup raw agave nectar
- ½ cup + 1 tablespoon unrefined walnut oil
- 1 teaspoon unrefined walnut oil
- 2 apples, diced small and skin left on
- 1 tablespoon palm sugar
- 1 heaping teaspoon ground cinnamon
- 1 cup cashews, soaked for 30 minutes and drained
- 3 tablespoon apple cider vinegar
- ½ cup ground palm sugar
- 2 teaspoon gluten-free pure vanilla extract
- Preheat oven to 325F and line a 12 cup muffin pan with muffin liners. Set aside.
- Combine dry ingredients in a small bowl. Set aside.
- Whisk wet ingredients together in a large bowl.
- Add dry ingredients to wet and mix until incorporated.
- Divide batter into prepared muffin cups.
- Bake in preheated oven for 30-35 minutes, or until toothpick inserted comes out clean.
- Allow cupcakes to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.
- Add oil to a medium-sized frying pan. Heat on medium heat.
- Add remaining ingredients and saute for 8-10 minutes until apples are crisp tender.
- Remove from heat and set aside.
- Add all ingredients to a small food processor or blender.
- Blend until smooth.
- To insert the apple pie filling, use a melon baller to scoop out a circle of cake from the top of each cupcake. Drop a tablespoon or so of apple pie filling into the hole of each cupcake and press the mixture gently so that it’s flush with the top of the cake.
- Drop a dollop of frosting onto each cupcake and smooth with an icing knife.
Begin by whisking the dry ingredients together in a bowl.
In a separate bowl, combine wet ingredients with a hand mixer or stand mixer.
Drop dry ingredients into wet and give it a quick mix. Not too much or your cupcakes will be stiff.
Drop into liners and bake.
Meanwhile, get your apple pie filling ready!
I used the apples we picked last week, but any apple will do the trick!
Once the cupcakes have had time to cool, scoop out the middle with a melon baller. Take your time with this step to avoid breaking the cupcake or going too deep.
Gobble up the little mounds of cupcake. It’ll do your soul good.
Press apple pie mixture firmly into the cupcake.
Top with prepared icing and spread evenly across the cupcake.
Did you all have a great weekend? Kevin and I sure did! We went to Ottawa on Friday to meet up with our old neighbors from Airdrie, visited the Canadian War Museum, feasted on elk burgers, worked on a couple of home projects and had a lovely turkey dinner last night. Here are some of the pictures from our adventures…
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Have a fabulous Monday!