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3 Recipes for Gluten-Free Sourdough Discard

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3 yummy recipes made from gluten-free sourdough discard and 2 other gluten-free flours. Sourdough bread has a number of healthy attributes, as we likely all know from our experimentation during the Pandemic Pause.  This time around we are working with a gluten-free starter (1/4 cup of brown rice and 2 tablespoons of filtered water--tap water has chemicals that can slow down the starter).  I take out 1/2 of the starter each morning, and then feed it again. I also feed it in the evening before going to bed. The portion of starter I remove-- the "discard"-- I either put into the fridge or I use it to make something.  GLUTEN FREE SOURDOUGH FOR EVERYONE Amazon Associate The following three recipes are a great way to use up the day's discard in a delicious, gluten-free, vegan way.  Gluten-free, vegan, Lemon-Ginger Pancakes (Firefly generated)   1. Lemon-Ginger Pancakes (4 servings) Ingredients: ½ cup gluten-free sourdough discard ½ cup oat flour* ¼ cup millet flour* ½...
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Apple Pudding Cake: Apfel-Puddingkuche


If you are looking for a yummy German dessert that is pretty easy to make, this Apple Pudding Cake should take the cake (hahaha).  Some of the really delicious German desserts require the 'from scratch' use of baker's yeast, and for many of us who grew up in the Time of the Instant Cake Mix, we would likely do a pass on that.  Most German desserts are heavy on cream, butter and eggs, and some are not so "vegan-izable"-- or if they are, they are not really that tasty.  But this lovely comforting apple pudding cake is easy to make and doesn't require any ingredients that upset vegans.

This recipe for Apfel-Puddingkuchen is part of the collection for the "Ve Eat" German Favourite Recipes for the May 23, 2019 Alberni Supper Club meeting.  You can find out more about the Supper Club and the other recipes at the bottom of the recipe below.

INGREDIENTS:
  • 4 Apples, peeled and sliced
  • 1 Cup Brown Sugar (I used Coconut Sugar which has a mild caramel flavour)
  • 1 Cup All-Purpose Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 1/4 tsp. Cinnamon
  • 1/2 Cup Non-dairy Milk
  • 1 tsp. Vanilla or Almond Extract
  • 2-3 tsp. Vegan Butter or Coconut Oil (optional-- I left this out)
  • 2 Cups Boiling Water
METHOD:
  1. Preheat oven to 400 degrees Fahrenheit (205 degrees Celsius)
  2. In a deep 9" x 9" pan, whisk together the sugar, flour, baking powder, salt and cinnamon.
  3. Add the apple slices and mix until coated with the flour mixture.
  4. Add the milk that has been mixed with the vanilla or almond extract.
  5. Stir until everything is moistened.  Smooth the top.  Dot the butter on top.
  6. Put pan on rack in oven and carefully pour in 2 cups of boiling water.  DO NOT STIR. (Put a baking sheet under the pan.  Sometimes it bubbles over when it is baking.)
  7. Bake for 40 to 50 minutes or until the top is golden brown.
  8. Let cool slightly before serving.  Sprinkle extra cinnamon on top if desired, or omit.
  9. Top with Coconut (non-dairy) yogurt or Almond Sour Cream

The Alberni Vegetarian Supper Club is a culinary treat and then some.  Beginners or "old hands" at cooking are delighted with the international and local recipes.  

If you want to look over the recipe lists, simply send an email to pasda75@gmail.com 

Be blessed, know and enjoy your foods, boost your life!  

ANOTHER APPLE CAKE:
Cowboy Cake (from a Vegetarian Cooking Class with Wyona Hertwig)

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