Seriously filling British pudding, Apple Cobbler
This is a proper, seriously filling British pudding. The applepie-style dish has a gluten-free topping made of cornmeal and ground almonds, so it is much easier to digest and has a lower GL than pastry. The cinnamon not only adds flavour but it also helps the body balance blood sugar.
FOR THE APPLE FILLING:
- 3 Bramley (cooking) apples, cored and roughly chopped (unpeeled – the peel softens completely upon cooking) 11/2 tsp ground cinnamon
- 11/2 tbsp lemon juice or water
- 11/2 tbsp xylitol
- FOR THE TOPPING
- 75g (3oz) cornmeal or instant (pre-cooked) polenta flour
- 75g (3oz) ground almonds 100g (31/20z) xylitol
- 1/2 tsp ground cinnamon
- 2 tsp coconut oil or butter
- 75ml (21/2fl oz) milk or non-dairy milk
- 1 medium-sized free range egg, lightly beaten
1 Preheat the oven to 200°C/ 400°F/Gas 6. Place the apple filling ingredients in a pan and gently stew for around 5 minutes until fairly soft. Add extra water if the pan dries up. Spoon into an ovenproof dish.
2 Mix the cornmeal or polenta flour, ground almonds, xylitol and cinnamon together in a mixing bowl.
3 Gently melt the coconut oil or butter in a pan then stir it into the dry mixture along with the milk and beaten egg.
4 Spoon the topping over the cooked apple and bake for 35 minutes, or until the top is firm to the touch and cooked through (spear with a skewer to make sure the topping isn’t still gooey underneath). You may need to cover the top with kitchen foil after 3o minutes or so to prevent it from going too brown.
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Posted by dodo in Gluten Free Diet | 6 Comments »
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