Gluten-free Apple Charlotte

I rode my bike down from San Joaquin the other day, after visiting friends. And, man, what a glorious ride, up and down, through the rich estates, past lawns of green grass grazed by beautiful, sleek horses, And coming down from the mountain, down, down twisty roada, over the bridge that spans the wide, wide river, Shew. Then up the dirt path cut with little hills for the barrio bike riders, always saying hi to the neighbors.Back up to my house agin, through the misty rain. Yes, it was a “high.” 

Recipe of the Day – Apple Charlotte

Ingredients:
4 T. Coconut oil, plus 10 tablespoons, softened
6 lbs. mixed tart apples, peeled, cored and chopped
1/2 tsp. lemon zest

Juice of one lemon
3/4 c. Coconut sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp.  vanilla extract or pinch vanilla powder
22 slices thin-slice gluten-free bread
Raw banana ice cream, for serving

Charlottle Mold or flat-bottom 2-qt. casserole dish

Directions:
Preheat the oven to 400 degrees F. Melt 4 T. Oil in a large saucepan over medium heat. Add the apples, lemon zest, lemon juice, sugar, cinnamon, nutmeg and vanilla. Cover and cook until the apples break down and the mixture becomes stiff, about 50 minutes. Remove from the heat and let cool while you put together the bread.
Arrange 4 of the bread slices in a square shape on a flat surface. Place the Charlotte mold upside down on the bread and trace the opening with a sharp edge. (Alternatively, use a 2-quart ovenproof casserole dish.) Cut the bread following the traced line and brush both sides with the softened oil. Fit the bread into the bottom of the mold. Cut 11 of the bread slices in half lengthwise. They should be about the same height as the mold. Spread the halved slices with the softened oil and place them against the inside of the mold, overlapping like a fan. Fill the mold with the apple mixture. Cut the remaining 7 slices of bread into triangles, brush with the softened oil and fan the pieces over the top, pressing to fit into the top of the mold.
Bake until golden brown, about 30 minutes. Allow the pan to cool 15 minutes. Run a knife around the inside of the mold to loosen it before unmolding. Serve warm with whipped cashew cream or ice cream.

Word of the Day – manzana – apple

Tip of the Day – Ride in new areas. Not just using the same path to get to work!

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