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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Applesauce Gingerbread w/ Caramel Apple


Rate Recipe Applesauce Gingerbread w/ Caramel Apple

4.5 stars Avg. rating: 4.5 from 4 votes.
  

 Recipe Information  
Category: Desserts
# of Servings: 12
Recipe Entered By: katy
Recipe Created By: katy

 
 
 Ingredients  
1/2  cup  garbanzo flour
3/4  cup  white rice flour
3/4  cup  potato starch
1/2  cup  tapioca starch
2  tsp  xanthan gum
1/4  tsp  salt
1 1/2  tsp  baking soda
1  Tbsp  ground ginger
1  tsp  cinnamon
1/2  tsp  ground cloves
1/2  tsp  grated nutmeg
6  Tbsp  margarine
1/2  cup  granulated sugar
1/2  cup  unsulfured molasses
1 2/3  cup  unsweetened applesauce
    Caramel Apple Topping:
3    Pink Lady or other variety apples
4  Tbsp  margarine (dairy and/or soy-free as needed)
1/2  cup  packed light brown sugar
1/2  tsp  vanilla
1  tsp  cinnamon (for topping)
1/4  tsp  nutmeg

 
 
 Instructions  
Mix the dry ingredients (garbanzo flour through nutmeg) together in a large bowl.

In a small sauce pan, over medium heat, melt the margarine, stir in sugar and dissolve. Add the molasses and applesauce to the margarine and sugar and heat gently while stirring to thoroughly combine.

Make a well in the flour mixture, and pour in warm wet ingredients. Stir until all ingredients are thoroughly combined.

Pour batter into a greased 9" round cake pan. Bake in the center of the oven at 350 degrees for 35 minutes or until cake springs back to the touch.

To prepare the caramel apple topping, peel and dice the 3 apples. Melt the 4 Tbsp margarine in a medium sauce pan over medium heat. Add the apples and cook for about 5 minutes until the apples begin to soften. Add the brown sugar, cinnamon, and nutmeg. Cook over medium-low to medium heat for approximately 25 minutes until the apples are very soft and the liquid has reduced. Yield 1 1/2 cups.

Serve gingerbread warm or at room temperature with 2-3 Tbsp warm topping.

 
 
 Comments  
Iron Chef KFA Battle Apple November 2006 - Gluten and soy free.

Challenger's Statement:

The challenge of making a decadent, Thanksgiving table worthy gluten, soy, dairy, and egg free dessert was the inspiration for this recipe. There are a lot of ingredients in this recipe, but is no more difficult to make than any other gingerbread or coffee cake once you have them all on hand. The caramel apple topping could also be used with many other recipes or treats.

 
 
 Substitutions  
Butter can be substituted for the margarine for those not avoiding dairy.
To avoid dairy, select dairy-free margarine. To avoid soy, select soy-free margarine. To avoid corn, select corn-free margarine.
1/4 c. maple syrup may be substituted for 1/3 c. applesauce.

Use dairy, egg, soy, corn, wheat and/or gluten free ingredients as needed.

 
 
 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  
 Other

 
 
 Brought to you by:  
Kids With Food Allergies (KFA) is a 501(c)3 nonprofit organization that is a division of the Asthma and Allergy Foundation of America. At KFA, we are dedicated to helping all families keep their children safe and healthy. Our supporters give us the funding to provide education and support to families in need. The services and programs we offer, including our recipes, are available thanks to the support of our donors and members. We thank you for supporting KFA. Together, we will continue to reach more families in need of lifesaving information. If KFA has helped you in some way, please make a donation to support our work.

 

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Page last updated 02/15/2014