My Herbs Blog
INGREDIENTS FOR APPLE mixture:
4 cups cut, tart apples with the skin
1/2 cup water
1 Tablespoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Rapidura sugar or Raw Honey
Maple Syrup (for topping)
Raw Milk to serve
We have been eating a gluten free diet for a number of years. It began because of some digestive difficulties associated with wheat, and gluten rich foods. Now the new way of cooking and grain choices sans wheat has made such an improvement on our health, that I stick with it. I actually prefer wheat free foods. My children even like my gluten free pizza better than regular pizza. For us, it is not an allergy of emergency, and if we wanted we could have wheat, but we do have better skin, and healthy bodies because of the change.
I use to LOVE apple dumplings! I should rephrase that, "I love apple dumplings." I also love every regular food with wheat, such as bread, pizza, pasta, but I have found many alternatives that are delicious! This recipe is one of my creation and it is rather good.
To get started. Choose an apple with a sour, or tart taste. I like JonaGold apples. What I do first is cut the apples into slices and put in a saucepan on the stove. I cut my apple pieces into smaller pieces than if I were using wheat flower, because the gluten free dough is not as flexible. Cut your apples into 1 inch pieces, and leave on the skin. YES! Skin is good for us. It provides fiber, and vitamins and minerals. After placing 4 cups of cut apples into a saucepan, add 1/2 cup water, 1/2 cup rapidura sugar or raw honey, and 1 Tablespoon cinnamon, and a sprinkle of nutmeg.
Simmer the apples until soft. It works better to cook the apples first, because the dumplings do not need to cook as long in the oven. Set the apples aside, and you will begin working on the dough.
Ingredients for Dough :
2 cups Buckwheat flour
1/4 cup coconut oil (melted)
1/2 cup Tapioca starch
1 cup coconut flour
1/2-1 cup cold water
Pinch of Sea Salt
1/2 cup Slippery Elm powder
*Preheat oven at 375 degrees
To make the dough, you will need to be flexible. I say this because I have found that gluten free dough products are not consistent, because it really depends on the brands you buy for your ingredients. In a ceramic bowl whisk the eggs together, add the melted coconut oil. (If it is summer time you may not have to heat- it should already be liquid). If it is cold then melt on a low temperature on the stove. Whisk the eggs and oil together quickly. Next add the buckwheat flour and stir until the flour is wet. Just like regular dough, you do not want to over stir. Add the Tapioca starch, coconut flour and pinch of salt. For the water, you will need to watch and add carefully. You want a moist dough, that works like clay, very similar to regular dough but you can't overwork it. It may take some practice.
Add the water a little at a time and work with your hands. When you think the consistency is correct, then sprinkle your hands with slippery elm powder and rub off the excess dough. You can let this bowl sit a few minutes, and prepare your pans for baking.
You will probably need 2 baking dishes. I like to grease my pans with Olive Oil. (Extra Virgin). This is my favorite oil and I use it with everything. Then on a clean flat surface sprinkle with Slippery Elm powder, just like you would flour. Put your lump of dough on the powder and roll out your dough into a big squarish shape. I do not flip the dough like I would a gluten dough, because it may come apart. I do this quickly, because you do not want to really cement your dough into the table surface.
After you have rolled out your dough, then cut into squares. I cut about 4 x 4 squares, with the intention of spreading them out a little bigger. To make the dumplings I took a spatula and moved the cut square to the greased pan. I had to do this delicately. Then I took a 1/2 cup of apple mixture and scooped it onto the dough square. Next carefully pull up the side of the dough and press into place. Continue to pat and smooth the dough until it makes a nice shaped dumpling.
Keep repeating this process until all the dumplings are made. You should have about 8 from the ingredients provided. If you find the dough too sticky, just add more slippery elm powder to your hands. Drizzle extra juice onto the top of the dumplings before putting them into the oven. OPTIONAL* Add a pat of butter to the top of each dumpling. You are now ready for baking!
hYou can now bake your dumplings. They will only need to cook about 20 minutes. Check on them and when the crust is slightly golden brown, remove from the oven.
To serve: Let cool and then scoop into a bowl and drizzle with Maple Syrup and cold milk.