First Gluten-Free Baker to win Food Network’s Cupcake Wars shares Cookbook @kyrasbakeshop

 

Where are my Food Network Cupcake War fans? ::raising hands::

 

Did you get to see Kyra Bussanich, the first gluten-free baker to win? What an awesome achievement and proof that even Gluten Free is delicious as can be!

Sweet Cravings Book Cover

Kyra Bussanich, owner of Kyra’s Bake Shop has released a Gluten-Free cookbook filled with cakes, muffins, cookies, cobblers and more! Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle shares Kyra‘s secrets to living a gluten-free lifestyle and still enjoying the sweets that you crave.

I absolutely love Kyra‘s plan: “My goal isn’t just to make the best gluten-free treats you’ve ever tasted, but to make them the best treats, period!”

Out of necessity Kyra, learning she could no longer have gluten made products, began crafting amazingly delicious baked goods that everyone craved. From going gluten-free, attending Le Cordon Bleu’s pastisserie program, opening up a store front and then winning Cupcake Wars, Kyra’s career in the baking industry is as sweet as her desserts!

Today she is sharing with us her recipe for a delicious fall time Apple Crisp. Enjoy!

Apple Crisp

Apple Crisp

Makes about 8 servings

6 large / 906 g tart apples (Pippin or Granny Smith)
1/3 cup / 76 g sugar, or 1/4 cup / 76 g maple syrup
2 tablespoons / 16 g tapioca starch
1 tablespoon / 7.8 g ground cinnamon
1/2 teaspoon / 1.1 g Chinese five-spice powder
1/2 teaspoon / .9 g ground ginger
Generous pinch / 3.6 g salt
3 tablespoons / 42 g cold butter

Topping

1/2 cup / 89 g sweet white rice flour
1/2 cup / 74 g millet flour
1/2 cup / 67 g tapioca starch
1 cup packed / 244 g golden brown sugar
1 teaspoon / 2.6 g ground cinnamon
1 teaspoon / 4.7 g salt
1/2 teaspoon / 1.1 g Chinese five-spice powder
1/2 teaspoon / .9 g ground ginger
3/4 cup / 170 g butter, room temperature
3/4 cup / 68 g gluten-free oats
1/2 cup / 51 g chopped pecans or walnuts (optional)

Preheat the oven to 350°F.

Peel, core, and slice the apples into 1/4– inch slices. Put the apple slices into a large bowl and sprinkle the sugar over the top. Add the tapioca starch, cinnamon, five-spice, ginger, and salt and toss together to evenly coat the apple slices. Pour into a 9 by 13-inch baking pan, dot the top with pieces of the butter and set aside.

To make the topping, combine the flours, tapioca starch, brown sugar, cinnamon, salt, five-spice, and ginger in a mixing bowl. In a stand mixer with a paddle attachment, mix in the butter until it is uniformly incorporated into the flour mixture. Stir in the oats and pecans.

Crumble the oat topping evenly over the apples. Bake until the topping is golden brown and set and the apples are warm and bubbly, 55 to 60 minutes.

You can prepare everything ahead of time. Refrigerate the apple filling and keep the topping frozen until ready to assemble and bake. Don’t refrigerate the unbaked topping overnight, as the millet flour will interact with the butter and taste and smell cheesy when it’s baked.

Reprinted with permission from Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle by Kyra Bussanich (Ten Speed Press, © 2013). Photo Credit: Leela Cyd.

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