Clara Gluten Free

Starting with a recipe :)

As a kick-off first post (well, aside from "Coming Soon") I thought I would post a recipe for apple almond-crumble muffins. They are sort of like mini-coffee cakes. Except in this case it was coffee cakes minus coffee, because they were snacked on all morning, after the coffee pot had run out and before a kind soul made another.

The overabundance of apples would be the result of me getting really excited about going apple picking twice.  Which we did, and it means that in addition, a whole refrigerator drawer is full of apples. So, more apple recipes to come. :)

Apple Almond-Crumble Recipe

1.5 cups Almond meal
1.5 cups tapioca flour
1 tsp xanthum gum
1 tbsp baking powder
1/2 cup light brown sugar (adjust to taste)
2 tbsp cinnamon
1 tsp ginger

2 eggs
1 stick of butter, melted
3 large apples- best to use a tart baking variety. 
(I used a Macoun, a Gingergold and a Rhode Island Greening)

1-2 slices stale bread
3/4 cup almonds
1/3 cup almond meal, butter
1/3 cup light brown sugar
1/4 cup turbinado sugar
ginger and cinnamon to taste
1 stick of butter

Instructions- 18 muffins

1- Line muffin tins with paper liners and spray lightly with cooking spray. Preheat oven to 375 F. Wash and slice the apples nice and thin.

2- Mix up the dry ingredients for the batter in a large bowl. Combine the butter and eggs together and stir into the dry ingredients.Stir in all the apples. The batter will look a lot like a pile of apples glued together. That's ok.

3- Spoon the mixture into the muffin tins, filling just to the brims and not over. You might need to press down on the dough to make sure it touches the bottom of the muffin tin. Put in the oven and bake for 15 minutes. In the meantime, work on the crumble.

4- For the crumble, pulse the bread in the food processor until pulverized. Add the almonds. Pulse until the almonds are in small chunks, no bigger than the size of chocolate chips at the largest. Feel free to add more almonds (or more bread, if you have it) if you want more crumble, just be sure to increase the other ingredients accordingly.

5- Take the crumble out of the food process, place in a bowl and add the almond meal, both sugars and spices. Pour in the melted butter and stir it in. The crumble is right if when you grab a handful and squeeze it together, the shape holds until you drop it back in the bowl. If the crumble is too wet, add more almond meal and sugars, if its too dry, carefully add more butter. 

6- By now, the muffins should be lightly brown on top and slightly gooey on the inside. If not, leave them in for until they have (probably 5-10 minutes). Take them out of the oven, preheat the temperature up to 425 F. Cover the top of each muffin with crumble (I had a hard time doing it neatly) and put back in the oven. 

7- Once the crumble had mostly caramelized (10 minutes) , check for doneness (insert a toothpick and if it comes out clean, minus apple chunks, it's done). If the muffins are good, leave them in for a minute or two to finish caramelizing the crumble. If you've got a long ways to go, turn the oven back down to 350 and watch diligently. When they are all done, take them out. Carefully pull them out of the muffin tin and place on a cooling rack. Let cool a few minutes and serve warm.

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