#gluten-free #vegetarian #lactose-free
Gluten-free and lactose-free wet apple cake
Follow me on Instagram
@chef.glutenfree
@glutenfree04
@saude_gutenfree
Join the group on the Telegram Channel:
30 days gluten free challenge
t.me/trintadiassemgluten
Totally gluten free apple and oat mousse cake
This is a very nutritious, fiber-rich cake.
Oats are rich in essential nutrients such as proteins, vitamins and minerals, but what stands out the most is the presence of a soluble fiber called beta-glucan, which aids in digestion, protects the immune system and contributes to the proper functioning of the intestine.
An apple a day keeps you away from the doctor. This English proverb sums up well what food provides for the body. The apple is a fruit of Asian origin and there are more than seven thousand different species.
Consuming apple helps to have a balanced life and away from diseases. Both the pulp and the rind are rich in vitamins C, mineral salts such as calcium, phosphorus and potassium, as well as fiber and a powerful antioxidant, quercetin.
It is worth knowing that it is in the apple skin that most of its fiber, vitamins, minerals and antioxidant properties are concentrated. In addition, ursolic acid, also found in the bark, can inhibit the growth of prostate cancer cells.
Here's the recipe for this amazing apple cake.
Ingredients:
3 eggs
¼ cup coconut oil or olive oil
½ cup sugar (I used yellow or demerara)
2 apples with peel, chopped
1 cup gluten-free oat flour
1 teaspoon cinnamon powder
1 tablespoon of chemical yeast (for cake)
1 apple, peeled, sliced ​​(thinly sliced) for garnish
1 pinch of salt
Method of preparation:
In a blender place:
the eggs
sugar
olive oil
chopped apples
Blend well until all the apple is fully crushed.
add:
lower leg
oatmeal flour
yeast
1 pinch of salt
Beat again until you get a homogeneous mass.
Dough texture: creamy more to liquid
Preheat oven to 180ºC
Put the dough in a greased and floured pan, I used a bread pan but this is totally optional.
Decorate with apple slices and sprinkle with sugar and cinnamon (optional).
Bake in a preheated oven at 180ºC for approximately 30 minutes (stay tuned, as this will depend a lot on the power of your oven)
Note: do the toothpick test:
Take a long toothpick and skewer your cake. if it comes out dry, it's because the cake is already baked. If it still has a wet dough residue, let it bake longer.
Remove from the oven, pass a spatula between the cake and the mold to help unglue it, unmold it while it's still hot and let it cool on a wire rack.
Serve cold. Makes approximately 10 servings.
Material needed. If you have trouble finding it in your city, access the links below:
👉🏻 Bread mold: amzn.to/3IaPPSP
👉🏻 Planetary mixer: amzn.to/3FvLUhC
👉🏻 Grid to cool bread: amzn.to/3tACS0D