One of my favourite recipes…
To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my repertoire.
Sourdough Apple Cake
The first time I made this recipe, my 9-yr-old came to me after dinner to say: “Mama, you get 20 out of 20 for your cake. Mmmmmm….!” Need I say more?
- 45g rice flour
- 45g buckwheat flour
- 75g tapioca starch
- 1 tsp baking powder
- 1/2 tsp salt
- 1-1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 125ml olive oil
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 125ml GF sourdough starter
- 250ml applesauce (no sugar added)
- 1 Granny Smith apple, peeled and sliced
1. Preheat oven to 350*F.
2. Combine all dry ingredients in one bowl and mix well. (Specifically, we want the cinnamon, nutmeg, baking powder, and salt to be equally distributed amongst the flour mixture.)
3. Mix brown sugar into olive oil. Add eggs and vanilla and mix well. Add GF sourdough starter and applesauce and mix well.
4. Pour dry ingredients onto wet ingredients and mix until combined.
5. Pour into two 9” diameter round cake pans (to halfway full).
6. Lay apple slices in a circular pattern on the surface of your batter.
7. Bake at 350*F for 20-25 minutes (until a toothpick inserted into the thickest part comes out clean) and the top is starting to colour.
8. Cool on a cooling rack before slicing.
A little water, a little flour, and you leave it on the counter a while. Voilà! It’s as simple as that!
OK, it’s a little more complicated in a gluten-free version… but only slightly.
Make use of this ancestral tradition to diversify your diet, return to “home-made” baking, and discover a whole new repertoire of recipes and baked good made to “rise” with natural sourdough starter.
On completion of cooking school in 2018, Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France. In her 19th century home made of stone, she teaches clients to reclaim healthful culinary traditions from the past. Jan also hosts visitors to the region, ensuring that their dietary restrictions -- be they gluten-free, Paleo, or AIP -- are respected to a T.