Bear with my scattered brain for a minute. I came across a recipe about a month ago – I can’t remember what recipe or where, so I can’t give you a link to it…sorry! – that gave me the idea to make an upside down caramel apple cake. Yum! As is standard around here, I had to transform it into a masterpiece without gluten, dairy, egg, etc, etc…you know the drill.
I wrote all the ingredients and amounts out before starting so that I could create in my head before including my hands 🙂 This creation? Well, it was interesting. It was not the upside down cake that I was going for. However, it turned out to be this scrumpdidliumptious caramel apple bread pudding-type treat. My husband has commented since that time that I need to make it again. My son, who can be the picky one, even liked it.
Give it a try! I think you too will find it surprisingly good — full of autumn goodness and perfectly allergy-friendly!
(Although there are a lot of ingredients and a few extra steps, you’ll find it worth it in the end, especially if you like bread pudding and need a gluten-free one!)
Caramel Apple Bread Pudding
See caramel sauce recipe below.
- 1/3 cups caramel sauce
- 1-2 apples
- 1/2 cups non-dairy buttermilk*
- 1/2 teaspoons baking soda
- 1/2 cups applesauce
- 3 tablespoons grapeseed oil
- 1/2 cups brown sugar
- 2 EnerG egg replacer
- 1 cups brown rice flour
- 1/2 cups tapioca flour
- 1/4 cups chia seed, ground
- 1 teaspoons cinnamon, ground
- 1/4 teaspoons salt
1. Grease 9-inch round pan.
2. Drizzle caramel sauce (see recipe below) on bottom of greased pan.
3. Peel and thinly slice apples; arrange on top of caramel sauce.
4. In a mixing bowl, whisk together buttermilk (For dairy-free: allow 1/2 cup dairy-free milk & 1/2 Tbsp vinegar curdle for 5 minutes) and baking soda. Stir in applesauce, grapeseed oil, brown sugar, and prepared egg replacer (3 tsp powder + 4 Tbsp water; or 2 eggs).
5. Measure brown rice flour, tapioca flour, chia seed meal (grind if necessary), cinnamon, & salt into mixing bowl; mix well with wet ingredients.
6. Pour batter over apples.
7. Bake at 350 degrees for 35 minutes, or until comes out clean. Cool for 10 minutes. Invert cake onto a plate.
Enjoy for breakfast, lunch, & dessert!
- 1/4 cups non-diary butter substitute
- 1 cups brown sugar
- 2/3 cups allowed milk (cow, rice, soy, almond, coconut, etc.)
- 1 tablespoons arrowroot flour/powder
1. Melt margarine or coconut oil in small pan; add brown sugar and 1/3 cup of milk. Bring to boil and allow to simmer for 4 minutes.
2. In separate bowl, whisk together the other 1/3 cup of milk and arrowroot flour, until smooth.
3. Remove sauce from heat and whisk in milk/arrowroot.
Shared at Slightly Indulgent Tuesday, Hearth & Soul Blog Hop, Tasteful Tuesday, Titus 2sdays, Gluten-Free Wednesdays, Allergy-Free Wednesdays, Encourage One Another, Seasonal Celebration Sunday, Monday Mania, Make Your Own Monday, Better Mom Mondays.
Recipe featured at Wheat Free, Meat Free’s Vegetarian, Gluten-Free Round-Up.