Ingredients
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1 cup pecans, finely chopped or 1 cup blanched slivered almond, crushed
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2 tablespoons brown rice flour
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4 tablespoons brown sugar
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1 tablespoon canola oil
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1 teaspoon cinnamon
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1/3 cup chopped pecans or 1/3 cup blanched slivered almond, crushed
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1/2 cup rice flour (white)
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1/2 cup brown rice flour
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1/3 cup tapioca starch
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3/4 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
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1 teaspoon baking soda
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1 1/2 teaspoons gluten free baking powder
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1 teaspoon cinnamon
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2 teaspoons vanilla
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1/2 cup canola oil
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3/4 cup dark brown sugar
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2 egg replacer eggs
Instructions
- Preheat oven to 325°F.
- Prepare a small deep pan by greasing and dusting with white rice flour.
- Mix all strudel ingredients in a small bowl and set aside.
- In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).
- Add the wet ingredients and mix with a wooden spoon.
- Add the chopped apples and stir to combine.
- Scoop half the batter into the prepared pan.
- then layer half the strudel mixture on top of the batter.
- Add remaining batter and then remaining topping.
- Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.
- Enjoy!