Tag Archives: tapioca flour

Easy Vegan Apple Crisp Recipe

Vegan Apple Crisp
Even if you’re eating gluten free or vegan, you still deserve dessert. In fact, you need it! Time to bring on the apple crisp. This easy vegan apple crisp starts with a mix of baking apples and is topped with oats, almond flour, brown sugar, coconut oil and spices. It’s exactly what a homestyle fruit crisp should be.

Now is the best time to bake with apples because the fresh crop is at farmers markets now. I used a mix of Prairie Spy and Haralson Minnesota grown apples, but you can use your favorite local apples.

Easy Vegan Oatmeal Apple Crisp Recipe
Apple Filling:
4 cups sliced peeled firm cooking apples
(I used Prairie Spy and Haralson)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Oatmeal Crisp Topping:
1 cup old fashioned rolled oats (gluten free, if needed)
1/4 cup almond flour (almond meal)
1/4 cup packed dark brown sugar
2 tablespoons tapioca flour (tapioca starch)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
3 tablespoons melted coconut oil
1 tablespoon water

Preheat oven to 375 degrees F.

For apple filling, in a large bowl combine apples, granulated sugar and 1/2 teaspoon cinnamon; stir to coat. Place apple mixture in a 9-inch round pie pan.

For topping, in a medium bowl combine oats, almond flour, brown sugar, tapioca flour, 1/2 teaspoon cinnamon, ginger and salt. Add melted coconut oil and water; stir until crumbly. Sprinkle topping over apples.

Bake for 40 to 50 minutes until apples are tender and topping is deeply browned. Serve warm or cooled.

Makes 4 servings

Tip: To make gluten free apple crisp, be sure to use gluten free oats. Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Vegan Oatmeal Apple Crisp

Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread

Welcome fall with this easy gluten free pumpkin bread recipe. The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. The result is a hearty loaf with a nutty flavor that pairs perfectly with pumpkin and spice. Ovens on!
Almond Flour Pumpkin Bread
Gluten Free Pumpkin Bread Recipe

2 cups almond flour (almond meal)

1/3 cup tapioca flour (tapioca starch)
2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon fine sea salt
3 large eggs, lightly beaten

1/3 cup granulated sugar

2 tablespoons melted virgin coconut oil

3/4 cup pure pumpkin puree

1 teaspoon pure vanilla

Preheat oven to 350 degrees F. Generously grease an 8×4-inch loaf pan with some melted coconut oil. (Or, line pan with parchment paper.)

In a large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In a medium bowl mix eggs, sugar, 2 tablespoons melted coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Spread batter in prepared loaf pan.

Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake this pumpkin loaf. Cool completely in pan.

Makes 1 loaf (12 servings)

Tips:
-You can use pumpkin pie spice in place of the cinnamon and ginger.
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.

Grain Free Pumpkin Bread

You might also like:
Gluten Free Blueberry Muffins

Gluten Free Blueberry Muffin Recipe

Gluten Free Blueberry MuffinThere’s nothing better than a homemade muffin bursting with blueberries. This gluten free version of a classic blueberry muffin is lightly sweetened, incredibly moist and full of berries. It’s what your weekend breakfast has been missing.

The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. For best results, use a finely ground almond flour.

Gluten Free Blueberry Muffin Recipe
1 cup almond flour (almond meal)
1/4 cup tapioca flour (tapioca starch)
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon fine sea salt
1 large egg, lightly beaten
2 tablespoons organic evaporated cane sugar
1 tablespoon melted virgin coconut oil
1/4 cup unsweetened applesauce
1/2 teaspoon pure vanilla
3/4 cup frozen blueberries (do not thaw)

Preheat oven to 350 degrees F. Line 6 regular size (2 1/2-inch) muffin cups with nonstick parchment paper muffin liners. In large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.

In medium bowl mix egg, sugar, coconut oil, applesauce and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Stir in frozen blueberries.

Divide batter among muffin cups. Bake 25 to 30 minutes or until tops are browned. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake these muffins. Cool completely.

Makes 6 muffins
Almond Flour Muffins
Tips:
-Be sure to use nonstick muffin papers or the muffin bottoms may stick to the paper.

-This recipe is very lightly sweetened. If you prefer sweeter baked goods, try increasing the sugar by a tablespoon or two.

-If you opt to use fresh blueberries instead of frozen, the bake time should be less. Check the muffins at least 5 minutes earlier.

-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
Gluten Free Blueberry Muffin
More Almond Flour Muffin Recipes:
Almond Flour Pumpkin Muffin
Almond Flour Banana Muffin