Apple and cardamom brown butter cakes

Apple and cardamom brown butter cakes

makes 10 small cakes

6 tablespoons (90 g) unsalted butter
3 cardamom pods, cracked
1 vanilla bean, split lengthwise and seeds scraped
1 cup (100 g) almond flour
1/2 cup (60 g) GF oat flour or brown rice flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
2 eggs
1/3 cups (70 g) natural cane sugar
1/4 cup (60 ml) whole milk
2 lady apples, thinly sliced

Preheat oven to 350F (180C).

Melt the butter in a small saucepan and cook until milk solids are brown. Set aside. Add the cardamom pods and vanilla seeds. Let steep for 10 minutes. Then remove the pods and pour into a clean bowl.

In a medium bowl, whisk together the almond flour, oat flour, baking powder and salt.

In a small bowl, whisk together the eggs, sugar and milk. Pour the wet ingredients into the dry ingredients. Whisk to combine. Fold in the cooled browed butter.

Pour the batter (3/4 of the way up) into your molds that have been previously greased. Top with a couple of thin slices of apple.

Bake the cakes for 18 minutes or until golden brown on top. Cool and remove from molds. They are best eaten while warm.

Savory apple, oat and herb scones

Savory apple, oat and herb scones

makes 16 scones

1 cup (140 g) brown rice flour
1/2 cup (50 g) almond flour
1/3 cup (40 g) millet flour
1 1/3 cups (140 g) GF oats
2 tablespoons light brown sugar
2 teaspoons ground chia seeds
2 teaspoons baking powder
3/4 teaspoons baking soda
3/4 teaspoons fine sea salt
1/2 teaspoon black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped parsley
1 teaspoon finely chopped thyme
12 tablespoons (170 g) unsalted butter, frozen
1 cup lady apples, diced into small pieces (you can use other apples but try to use those with not too much moisture)
2/3 cup (170 ml) cold full-fat buttermilk
Heavy cream for brushing

Preheat oven to 400F (200C). Place butter in freezer for at least 30 minutes before making the recipe.

In a large bowl, whisk together the first 13 ingredients. Grate the frozen butter into the dry ingredients using the large holes in a box-grater. Toss gently with your hands without warming the butter too much. Add the diced apple and toss to coat. Add the buttermilk and mix until combined.

Transfer the dough onto your work surface and bring it together. Dust the surface with a bit of flour if needed. Roll to 1-inch thickness and cut 2-inch circles using a cookie cutter (dip the cutter into brown rice flour so it doesn’t stick to dough too much).

Place scones on a baking sheet lined with parchment. Brush tops with heavy cream and sprinkle a bit of black pepper and more herbs on top. Bake for 18 minutes until golden. Let them cool in the pan for 10 minutes before trying to pick them up.

posted under:  autumn, cakes, gluten free, savories, scones, small plates and sweet treats,soups, tarts

Blueberry, Lemon and Olive Oil Muffins

Blueberry, Lemon and Olive Oil Muffins

by Canelle et Vanille 

makes 12

1 cup (140 g) superfine brown rice flour
3/4 cup (90 g) millet flour
1/2 cup (50 g) almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons lemon zest
1/2 cup (100 g) natural cane sugar
1/4 cup (50 g) light muscovado sugar or light brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) unsweetened coconut milk
1 1/2 cups (210 g) frozen or fresh blueberries

Preheat oven to 350 F (180C). Line a muffin pan with baking papers.

In a large bowl, Whisk together the first five ingredients.

In a medium bowl, combine the lemon zest, natural cane sugar and muscovado
 sugar and rub them between your fingers so the lemon zest releases its oils.
Add the eggs and whisk to combine. Add the vanilla extract, olive oil and
coconut milk. Pour the wet ingredients over the dry and whisk to combine.
 Fold in the blueberries.

Spoon the batter into baking papers and sprinkle a little bit of natural
cane sugar on top.

Bake for 22 to 25 minutes until golden. Let them cool slightly and then
transfer them to a cooling rack. Store the muffins in the refrigerator
for up to 3 days.

posted under:  autumn, breakfast, cakes, dairy free, gluten free, muffins,uncategorized,workshop

ingredients:  blueberries, millet, olive oil