[UPDATE, APRIL 2011: This recipe is one of more than 20 breakfast recipes included in my new ebook: Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy. The ebook contains 14 new recipes not on the blog. Click here for more information or to purchase.]
I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the final entry on apples.
Even though it’s the US Thanksgiving holiday (Happy Thanksgiving, all!) and I’m Canadian, (we in the Frozen North celebrated last month), I am still feeling incredibly thankful today. There are the obvious, quotidian reasons: my (long-suffering, incredibly tolerant and indulgent-of-my-quirks) HH, The (furry, funny and entirely fetching) Girls, my dear friends and family.
But perhaps less obviously yet just as importantly, I’m thankful for the world of bloggers, my blog buddies (both new and long-standing) and amazing readers and commenters who visit this site. I’m sure you all know that a blog is a lonely, deserted space without the community of readers and commenters, but perhaps we bloggers don’t acknowledge that often enough. So thanks, folks, for sticking around and taking part. I love (lurrrrve) hearing from you!
And–there’s more! Right about now, I’m thankful for my lucky streak these past few days. I’d say I feel like one of the luckiest bloggers in the world. Why?
EXHIBIT “A”: Prize Number One!
I was the delighted recipient of a package that arrived in the mail this week, from the lovely Elizabeth at Don’t White Sugar Coat It. I won Elizabeth’s “Stevia in the Raw” giveaway, and was tickled to open up the box to see this:
I’ve never used powdered stevia before and haven’t encountered this particular brand, either, so I am keen to get started creating recipes! Today’s giant pancake was made with this new ingredient (yum!). Thanks so much, Elizabeth–I can’t wait to see what other ACD-friendly goodies I can whip up with it! 😀
EXHIBIT “B” : Prize Number Two!
But wait, folks, there’s more! Yesterday, I received an email from Ashley over at Eat Me, Delicious , informing me that I was also the winner of her Epicure Selections package! This generous giveaway prize is made up of some awesome baking tools and ingredients (including some mouthwatering Belgian chocolate–mmmm!). Of course I’ll post about the package, with photos, when it arrives; all I can do for now is dream about what I’ll concoct, and drool. How lucky can one gal get? Thank you, Ashley! 😀
EXHIBIT “C”: Prize Number THREE!!!!
I know, it’s totally outrageous that I would win THREE prizes–and, in fact, I didn’t! Instead, I’m giving this prize away to one of you! I’ll be holding my own giveaway next time (be sure to come back and check in)–but for now, perhaps I can entice you with this lovely teaser photo. Can you tell what this prize will be? All I will say is that it’s beautiful, it’s healthy, and I try to consume some every day. . . and it’s not chocolate! For all the details and how to enter, see my next post.
Gee, I could kinda get used to this Thanksgiving thing! 😉
Well, I couldn’t end this Lucky Comestible: Apple series without a dessert (especially since I promised to include one dish for each course of the meal). Now, I know that a pancake is traditionally a breakfast food, but the base was so cakelike that I decided to use it in this post. Besides, if I can eat dessert for breakfast on occasion (okay, too many occasions to mention), well, why not breakfast for dessert?
I’ve been thinking about giant pancakes ever since I read Alisa’s post a while back on her Apple Dutch Baby. This delicacy isn’t quite as puffy or moist as a true Dutch Baby, but it does have an authentic pancake fluffiness. By placing the apples under the batter, you ensure complete cooking (and won’t end up with those underbaked, slightly crunchy slices you get sometimes in muffins or quick breads). Then, when you flip it over, you’ll have a lovely and visually impressive treat to serve your guests, your family–or just yourself.
I made these with almost no added sweetener, as I enjoy the natural sweetness of the apple. For breakfast, I serve my slice with almond butter for a complete meal. To serve the pancake as a conventional dessert, however, I’d add the suggested sweetener to the recipe, and would even top each serving with some maple syrup and perhaps a dollop of whipped cream. A berry coulis would also be superb drizzled over the top of the pancake.
And if a delectable, ACD-friendly pancake for dessert isn’t something to be thankful for, well, I don’t know what is.
“Mum, we’re thankful for your pancakes, too. Especially the leftover ones that you give to us. Oh, and squirrels.”
Giant Baked Upside-Down Apple Pancake
A perfect weekend breakfast or dish for a brunch crowd. Slice and wrap pieces of the pancake, then store in the fridge for breakfast throughout the week.
1 large sweet apple (such as Gala or Delicious), peeled, cored and cut in thin slices
1 Tbsp (15 ml) cinnamon
2 Tbsp (30 ml) Sucanat (omit for ACD-friendly version)
1/3 cup (80 ml) cashew butter, room temperature
1/2 cup (120 ml) unsweetened applesauce
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure almond extract (optional)
2 Tbsp (30 ml) agave or maple syrup, 15-20 drops stevia liquid, or 2 packets dry stevia (such as the Stevia in the Raw I won!)
1 tsp (5 ml) finely ground chia seeds or 1 Tbsp (15 ml) ground flaxseeds
3/4 cup (180 ml) plain or vanilla soy, almond or rice milk
1/3 cup (50 g) brown rice flour
1/4 cup (60 ml) coconut flour
1/4 cup (60 ml) oat flour (or grind oats in a coffee grinder to a fine powder)
1 tsp (5 ml) ground cinnamon
2-1/2 tsp (12.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/8 tsp (.5 ml) fine sea salt
Preheat oven to 350F (180C). Line a large tart pan, springform pan or pie plate with a circle of parchment paper; then grease both the pan AND the paper (this is necessary to ensure that the fruit bottom unmolds properly; if you don’t intend to flip the pancake over after it’s baked and you just cut slices straight from the pan, you can omit the parchment).
In a small bowl, combine the apple, 1 Tbsp (15 ml) cinnamon and Sucanat, if using. Toss with a spoon or your hands until all the slices are coated, taking care to separate any slices that stick together (discard any coating that’s left at the bottom of the bowl). Place the slices in a single layer (or just slightly overlapping) over the bottom of the pan in a decorative arrangement. Set aside.
In a medium bowl, whisk together the cashew butter, applesauce, vanilla, almond extract, agave or stevia and chia until combined. Slowly add the soymilk and whisk until well mixed. Set aside.
In a large bowl, sift together the remaining ingredients. Add the wet mixture and stir until well combined. Carefully drop the batter by spoonfuls evenly over the surface of the apples, then spread gently to cover all the fruit, disturbing the slices as little as possible. Smooth the top (it’s okay if a few bits of apple stick out here or there).
Bake the pancake in preheated oven for 35-45 minutes, rotating the pan about halfway through, until the top is golden, the edges are browned and a tester inserted in the center comes out clean. Remove from oven and allow to cool completely. Once cool, carefully run a knife along the outside edge of the pancake to loosen it. Invert a serving plate over the pan and flip it over (the pancake should fall right out onto the plate). Gently peel off the parchment paper (the apples should be in the same positions as they were when the pancake went into the oven; if they’re not, carefully rearrange them on top of the pancake).
Serve with maple syrup, fruit purée, or ice cream. Makes 6-8 servings. May be frozen.
Last Year at this Time: Holiday Brunch-Worthy: Tofu Omelet with Pesto, Caramelized Onions and Mushrooms
Other Posts in this Series:
Lucky Comestible 6(1): Roasted Red Pepper and Apple Dip
Lucky Comestible 6(2): Classic Waldorf Salad
Lucky Comestible 6(3): Apple and Red Wine Soup (with anti-candida variation)
Lucky Comestible 6(4) Potato Terrine with Apples and “Goat Cheese”
Other Apple-Based Recipes You Might Enjoy:
- Tofu Omelet with Sautéed Apples and Sweet Curry Sauce
Earth Bowl Breakfast (yikes! Getta loada that photo!)
Other Lucky Comestibles:
- Lucky Comestible 1: Sweet Potato
- Lucky Comestible 2: Quinoa
- Lucky Comestible 3: Avocado
- Lucky Comestible 4: Coconut
- Lucky Comestible 5: Cilantro
© 2009 Diet, Dessert and Dogs