I know I've mentioned one of my favorite cookbooks before but I'll mention it again. I love
The Allergen Free Baker's Handbook by Cybele Pascal. My hubby bought it for my mother's day present, at my request, over a year ago and since that day we've slowly been able to bake some "normal" tasting goodies again. The best part of the cookbook is that it is free from most of our allergens. We have so many that it's such a feat to find any cookbook that comes even close to our list. This one is the closest one I have found. And nearly all the recipes I have tried have turned out wonderfully. I highly recommend it!
However, sometimes a few of the recipes still have to be tweaked for my super allergy child. So here is one that is based off one of the recipes in the book.
Apple Crumble
8 apples (I used Golden Delicious)
2 T lemon juice
1/2 cup pure maple syrup
3/4 tsp ground cinnamon, divided
2 T cornstarch
1 cup gluten free flour mix
1/4 tsp xanthan gum
1 cup crushed corn flakes (I recommend a food processor for this) Oats or quinoa would work well too.
3/4 cup brown sugar
3/4 cup vegetable shortening (I use Spectrum brand) or Earth Balance Soy Free
Preheat the oven to 350 and grease a 9x9 square baking dish.
Peel and core the apples and cut into bite sized pieces. Put apples in a large bowl and toss with lemon juice and syrup. Sprinkle in 1/2 tsp cinnamon and the cornstarch and stir gently. Pour into baking dish.
Combing the flour mix, xanthan gum, cornflakes, 1/4 tsp cinnamon, and brown sugar.
Melt the shortening and drizzle into the flour mixture. Stir gently to combine just until it forms a coarse meal. Spread the topping over the fruit.
Bake for 35 minutes or until fruit is bubbling and topping is browned.
And don't forget to add some vanilla hemp ice cream on top!
