babycakes toastie

Yummers is all I have to say!

Apple Cinnamon Toastie from Babycakes by Erin McKenna

Ingredients:

1 c. Garbanzo-Fava bean flour

1 1/4 c. evaporated cane juice + more for sprinkling

1/2 c. potato starch

1/4 c. arrowroot

2 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1 tsp. salt

2 TBL ground cinnamon

1/2 c. coconut oil + more for brushing

1/3 c. applesauce

2 TBL vanilla extract

1 1/4 c. hot water

1 c. roasted apples (see recipe below)

Roasted Apples (yields one cup)

Ingredients:

1 granny smith+1 pink lady apple, peeled, cored & diced into 1" cubes

1 TBL ground cinnamon

1/4 c. agave nectar

1/8 c. fresh lemon juice

Preheat oven to 325 degrees. Line a baking pan w/parchment paper.

In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.

Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. (The apples can be stored in an airtight container in the fridge for up to 1 week).

Toastie

Preheat the oven to 325 degrees. Grease a 7x4x3 inch loaf pan w/oil.

In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 TBL of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 TBL cinnamon, and 1/4 cup hot water. Stir until creamy.

Pour the apple batter into the prepared loaf pan. Drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down. Sprinkle the top w/evaporated cane juice. Bake the toastie on the center rack for 30 minutes, remove from the oven, and brush the top with a generous amount of oil. Return to the oven and bake for another 25-30 minutes, until crunchy and a toothpick inserted in the center comes out clean.

Let the toastie stand in the pan until completely cooled, then invert onto a board. Turn right side up, cover with plastic wrap and refrigerated until serving.**

**The original recipe calls for the toastie to be served warm, but I have found that it's easier to cut and the texture is better if I refrigerate it for at least a few hours (overnight is best) before serving. It can be reheated for a few minutes in the oven, if you prefer.