Cinnamon Apple Rasin Bread - crock pot style

Between feeding an infant, diaper changes, and gratefully being caught up in some rendition of a Disney Princess classic, time for me is hard to find. I ran across a recipe(Thank you a Year of Slow Cooking) for bread in a crock pot! I gave a try and I must say, with some of my own changes...it is MY NEW FAVORITE! After my loaf cools, I usually slice it and freeze half of it for a quick breakfast or snack later in the week. It is great both fresh out of the oven or toasted later.

Cinnamon Apple Raisin Bread

Bread:

2 cups Pamela's Baking Mix or Bisquick

2/3 cup applesauce

1/4 cup almond milk

2 tablespoons butter, melted

2 tablespoons sugar

1 large apple, peeled, cored, and diced

1tsp cinnamon

1/4 tsp clove

1/8 tsp nutmeg

1 tsp vanilla

1 egg

1/2 cup raisins (also great with dried cranberries)

Coconut oil or cooking oil

Topping:

1/4 Cup Pamela's or Bisquick

1/8 Cup brown sugar

2 tablespoon butter, softened

1/8 Cup Agave

Directions:

Grease loaf pan
Mix all ingredients for the bread in a mixer until blended
Put batter into greased loaf pan

Combine first three ingredients for topping in a separate bowl
Put topping in loaf pan on top of batter
Drizzle with agave

Place loaf pan in your crock pot and cover
cook on high for 2-3 hours until it begins pull away from the pan
uncover and cook on high for 30 more minutes until a toothpick comes out clean
cool and slice or serve warm

injoy,
Dannielle

Apple Strudel Bread

Apple Strudel Bread? Sugar Free? OH MY GOODNESS! I made this, and on my first try, it was a HIT~! A home run in my house!
It is several steps (four to be exact) and takes a little time but boy oh boy is it worth it! It even makes a little extra which are fantastic for muffins!
Here you go!

Step One:
Make your brown rice flour mix
BR FLOUR MIX:
2c brown rice flour
2/3 c arrowroot
1/3 c tapioca flour
seal in an airtight container. (I doubled mine to make pancakes with)

Step Two:
Make apple swirl yum yum
You will mix this into the loaf just before baking
in a sauce pan combine
2 tbs apple juice
2 finely chopped granny smith apples
dash of nutmeg
pinch of cinnamon
pinch of allspice
pinch of clove
pat of butter
and a few drops of stevia
Simmer on low until apples are soft (approx 20 minutes stirring often)
Cool slightly before folding into batter

Step Three
Make the strudel topping
1/2 C BR Flour Mix
1/3 C Brown Sugar Substitute-from previous post (or the real thing)
1/2 tsp cinnamon
1/4 tsp guar gum
3 tablespoons melted salted butter
mix these together until all ingredients are moistened by the butter. break into small pieces. Set aside.

Step Four
Make Bread
Ingredients:
2c BR flour mix
2/3 C xylotol
1Tbs baking powder
1 tsp baking soda
3/4 tsp guar gum
1/4 tsp salt
1/2 tsp nutmeg
1/4 tsp cinnamon
1/2 C milk
1/2 c grape seed oil
2 Large eggs
1/2 tsp vanilla extract


Preheat oven to 375 degrees
Spray loaf pan with cooking spray
Combine dry ingredients: Mix flour, xylotol, baking powder, baking soda, guar gum, salt, nutmeg, and cinnamon in a large bowl
Combine wet ingredients: Combine milk and oil in a small bowl; remove 1 Tbs of liquid and discard it. Beat in eggs and vanilla
Add liquid mixture to flour mixture (wet ingredients into dry ingredients)

Fold apple swirl yum yum into the batter (from step Two)
Pour into loaf pan. no more than 2/3 full! IT WILL RISE (you can use the extra batter for muffins)
Top with Strudel topping (from step Three)
Bake 20-25 minutes or until toothpick comes out clean
remove from pan and cool on a wire rack.

IN-JOY!
Dannielle

SF Brown Sugar replacement!

I figured out a replacement for Brown Sugar!
1Cup Zylotol
1Tbs Dark raw Agave
blend well, and store in an airtight container

It works! I will post a recipe next that uses this new found gem.

Yummy GF Tortillapita!

I made these tortillas the other day, due to a huge craving for burritos. My daughter LOVES bean burritos, and I had left over black beans from a meal the previous night. I tried this and it worked! It really worked! We ended up making quesadillas, but, WOW were these tasty and light. They have the texture of pita bread, but no yeast, no wheat, no dairy, and no egg!

I am so excited to have this new recipe! I made a full batch that made 12 tortillas, and froze half of them. They have been just as good reheated!

I think I may try them a tad thicker next time, with a lower heat, for pizza crust! I guess I will let you know how that turns out.

For the Tortillapita:
combine:
1c rice flour/millet (you can use all of one, or half and half)
1/3c arrowroot
1/3c tapioca flour
1/3 c fava bean flour
2 tsp guar gum
1tsp baking powder
1/2 tsp zylotol (or sugar)
1 1/4 tsp sea salt

Cut in 2 Tbs organic vegetable shortening
Slowly mix in 3/4 - 1 c warm water (closer to 3/4)
Heat a skillet or griddle to med
Form 12 even balls
Roll or spread each into flats about 1/8 " thick
Place on griddle until the first side bubbles (3-5 minutes)
The second side doesn't take too much longer
Flip only once (they are chewy if you flip them more than once)

In-Joy!
Dannielle

Pumpkin Bread

I used this recipe From Recipe Zaar and made Pumpkin Bread this morning. Because I am avoiding Sugar I substituted 2/3 cup of Agave Syrup for the white Sugar. I also used the Baking Flour Mix that I made previously from this recipe.

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 (15 ounce) can pumpkin
• 2 cups gluten-free flour, blend
  
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Pre-heat oven to 325 degrees, and lightly grease a bread pan.
2. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended.
3. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix.
4. Pour into prepared bread pan and bake one hour to one hour and ten minutes.

Instead of Baking my pumpkin or banana bread in a standard loaf pan, I use this baking stone pan from Pampered Chef. Its seems easier to keep the small loafs fresh throughout the week.