Saturday, March 15, 2008

Apple Currant Cobbler with Sweetened Coconut Foam

I figured I would post the recipe I made up which Mark and I had for brunch on Saturday. Nothing like cancelling out your workout right after you get home from it! :)

I start by making the topping and letting it simmer while I make the dough and par bake it. Once plated up, it would be equally as good with ice cream or whipped cream. I happened to have some leftover coconut cream in my fridge which I just foamed up with a bit of sugar and a hand mixer. I then drizzled it over each plate. Oh, and if you like toasted nuts, those would be really nice in this too. Just mix them in with the topping.

The biscuit recipe was adapted from Gluten Free Kitchen by Roben Ryberg.

Apple Currant Cobbler with Sweetened Coconut Foam

1/3 C COLD Butter, cubed
1/2 C Potato Starch
3/4 C Cornstarch
1 3/4 tsp Xanthan Gum (GF binder-found at health food stores)
1 tbsp Baking Powder
1/4 tsp Baking Soda
2 tbsp Sugar
3/4 C Milk
1/2 tsp Salt
Preheat oven to 375. In medium bowl, blend all ingredients. Mix very well to remove any lumps. Remember, there is no gluten, so you don't need to worry about over mixing. They cannot get tough. Dough will be quite soft and sticky.
Spray nonstick spray in desired baking dish. I used a decorative deep pie dish. Transfer dough into baking dish, spreading out as best you can. It is meant to look rustic, so no need to be perfect. Par bake in oven for about 5-8 minutes. Just long enough to set the dough a bit and create a very thin crust.

4 tbsp Butter
1/2 c. Brown Sugar
1 tbsp Cinnamon (adjust if you like...go with what tastes good)
pinch of Nutmeg
pinch of Ginger
pinch of Salt
3 medium Apples, cored and sliced. Peel them if you like.
handful of Dried Currants
handful of GF Oats

In a medium/large sauce pan, let the butter and sugar melt together. Add the rest of the ingredients and let it simmer while preparing the biscuit dough. You are welcome to add more butter or sugar if you want it more syrupy.

Once dough is par baked, pour the topping over the biscuit, covering the top evenly. Bake again for 10-12 minutes. You will know when to pull it out-it should smell really nice, and some of the apples will begin to brown.


The Good Eatah said...

That looks delicious, Tiffany! I love the idea of the coconut foam -- so simple.

I'm looking forward to more recipes from you, with your pastry and baking background I'm sure you'll come up with some wonderful recipes. :)

Tiffany said...

The Good Eatah-Thanks! I really enjoy the support from other GF bloggers! Hope to see you around here often :)

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