FOOD! apple skillet cake

It’s Sunday, which means I’m being a lazy-bones.  It started last night, with a Fellini film I’ve had on loan from the Hennepin County Library for the better part of the past 4 months.  The extended borrowing period wasn’t intentional; rather, it was an item I “lost” while packing, and which has recently resurfaced.  [Side note: I just have to say, for the record, I don’t resonate with Fellini films.  This particular oeuvre, 8-1/2, is hailed as one of the greatest films of all time.  Interesting, perhaps, but life would have been just as well had I not seen it.]  I slept on the couch, which always feels like a slumber party to me.  I awoke at 6, then fell back asleep at 7 until approximately 8:30 (ok, 9).

This caught my eye whilst checking my social media sites, and, though I initially poo-poo’d the idea of making it, I changed my mind once I realized all the ingredients* were in my kitchen.  The recipe is pretty forgiving, so improvise as needed!

Apple Skillet Cake:

Ingredients

  • 3 large eggs
  • 1/2 cup soy milk, or your preferred type of milk
  • 1/2 cup warm water
  • 1/2 cup Domata Gluten Free Recipe Ready Flour
  • 1 teaspoon coarse salt
  • 2 tablespoons high-heat oil
  • 3 sweet apples cored, and sliced (sweet or tart, depending on your taste)
  • 1/4 cup + 2 teaspoons sugar (brown, if preferred)
  • thumb-sized knob of ginger, peeled and grated
  • 1/4 teaspoon cinnamon

Directions

  1. Preheat oven to 425 degrees.  Whisk warm water and flour together, ensuring few to no lumps.  Add eggs, milk, and salt, and set aside. In a cast iron skillet, heat oil over medium heat. Add ginger and apples; stirring occasionally, and cook until soft, about 10 minutes. Sprinkle sugar and cinnamon over the top of apples, cooking until caramelized, 5 minutes.
  2. Pour in batter, distributing evenly throughout skillet.  Transfer to oven and bake until cake puffs and knife inserted in the middle comes out clean, about 15 minutes. Sprinkle top with 2 teaspoons sugar and return to oven until brown on top, 5 minutes. Or, place under high-heat broiler for 1-2 minutes (watching closely!) until brown. Let cool slightly before serving.

Serves 8 (Calories: 187 / Carbs: 29g / Fat: 7g / Protein: 3 g)

*Before you go telling me how awesome this is, and what a great cook I am, I have to give credit where it’s due.  This recipe was adapted from a little something I spied in my FB feed this morning, from Whole Living.  I adapted it to exclude dairy and wheat, but if these things are of no concern to you, just follow that recipe instead!

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American Woman, redux.

So many good things today.  But this was a  highlight:

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I had lunch with my friend, Russ, today at the lovely Indian restaurant Gandhi Mahal, in South Minneapolis, near Lake St. and Hiawatha.  We ordered the lunch buffet, which was loaded up with all gluten-free choices, plus a few dairy-free options. And dessert: 3 options, all gluten free.  And some kind of magical fried chickpea patties, also gluten free. He had read an earlier post re: this album, and just happened to have it in his collection, and gifted it to me (Thanks Russ! Cherishing this as we speak!). A funny bit in this: Russ and I worked at a coffee shop together back when blogs were just becoming a thing. And I lamented them endlessly! How boring to read about what some joker had for lunch, or went on vacation… Clearly, I didn’t understand the depth and breadth of what one is capable of communicating via this commendable medium.