Wednesday, May 17, 2017

Oatmeal Applesauce Cake, gluten-free #recipe from author @DarylWoodGerber



FROM DARYL AKA AVERY:

I just had a new suspense come out - DAY OF SECRETS.  And on Monday, I turned in final edits on A DEADLY ECLAIR (the first French Bistro Mystery).  So I'm riding high!!



Or am I?  That means I now have time to write another book. And another. And another.  In which order? Sometimes, as an author, if you don't have a schedule, writing can be chaotic. You start one thing, then put it down and pick up something else, and never finish anything!

So I love a schedule. I love order. Like James Patterson, I might have dozens of ideas in my head, but without a team of writers to carry out the plan, I have to focus on one project at a time. One!

My next deadline? Turning in the first draft of book #2 for the French Bistro Mysteries.  After that, I've set a deadline to finish Cookbook Nook #6, which I will most likely have to self-publish. That's okay. I want to tell at least one more of Jenna's stories.

After that, here's my schedule:

  • Finish a proposal for a new cozy mystery series (and hopefully sell based on this proposal)
  • Write draft of a new suspense
  • Self-publish ACCIDENTAL MURDER (another stand-alone suspense) 
  • Write draft of a women's fiction
  • Pray publisher requests third book for French Bistro Mysteries.  (Yes, this is a task! I pray a lot!)
  • Write draft of a second book for Chessa Paxton, who starred in the stand-alone GIRL ON THE RUN.


And so on.

You see how the list can grow? Yipes! Plus, any new contract might set the whole list on its ear! But if I don't have a schedule, I would go bonkers. Maybe I already have?  How many authors like to have this many casts of characters running around in their heads? LOL

If I am nuts, then it means it's time for applesauce cake. I love this cake because it brings me peace and joy. It's so easy to make and it really satisfies my sweet tooth without being TOO sweet! It's great with a cup of coffee while I'm contemplating the next big thing!

For this cake, I used a mixture of gluten-free flours including oatmeal flour and garbanzo flour. It makes it hearty and packed with protein. They "whey flour" that I use ensures that the cake will remain moist.

*For those who can bake using regular flour, substitute out the gluten-free flour(s) and omit the xanthan gum.

Enjoy!



Oatmeal Applesauce Cake
Gluten-free
Serves 6-9

¼ cup canola oil
2 tablespoons cider vinegar
2 tablespoons milk
2 eggs
1 teaspoon vanilla
1 tablespoon cinnamon
1 cup applesauce (or ½ cup applesauce and ½ banana, mashed)
½ cup Granny Smith apple, peeled and diced
½ cup oatmeal flour
½ cup garbanzo bean flour
1 cup sweet rice flour
2 tablespoons whey flour
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon xanthan gum

Crumble Topping (if desired):
¼ cup brown sugar
¼ cup gluten-free flour
2 tablespoons cold butter

Preheat oven to 350 degrees
Line a 9” square pan with parchment paper.

In a large bowl, mix the canola oil, vinegar, milk, eggs, vanilla, and cinnamon. Add in the applesauce (or applesauce and mashed banana) and chopped apples and mix until incorporated.

Add in the oatmeal flour, garbanzo bean flour, sweet rice flour, and whey flour. Then add in the baking soda, baking powder, and xanthan gum. Mix until incorporated.

Pour into the 9” pan.

Make the crumble topping (if desired).  In a small bowl, mix the brown sugar, gluten-free flour and butter. Dice until the mixture resembles small peas. Scatter the topping on the cake.

Bake for 35-45 minutes until a toothpick inserted into the middle comes out clean.

Let cool for 20 minutes in the pan. Let cool completely.

(If you didn’t make the crumble topping, frost with vanilla frosting, if desired.)

*(BTW, if you forget the soda, powder, and gum, it tastes like a “bar.” Yes, I did this!  Guess I was too busy attending to my project list!  LOL)


The topping!






The bars - um, I forgot all the rising things.
They were tasty but not what I'd expected!  LOL



Savor the mystery!

*
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Plus check out my website.



A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.











GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN
a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRETS

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.


12 comments:

  1. I hear you! Managing which book to work on can be difficult when you don't have a fixed deadline, and you can't always count on the muse to show up when you need her.

    I look on cooking, both for MLK posts and to please myself, as a soothing change of pace. There's a recipe, and there's an order to chopping and mixing and baking and so on. (Plus you get something to eat at the end!)

    Good luck on choosing your book path and sticking to it!

    ReplyDelete
    Replies
    1. Huh! Sheila, I posted a response this morning at 7:55 a.m. and darned if it didn't take. Huh! It's a wonder the internet works at all, honestly.

      Yes, I cook to please and sooth myself, too. As for choosing a book path...we get to do that? I think it chooses me (day by day) LOL No, actually ROFL. ~ Daryl

      Delete
  2. Girl, you have too much time on your hands. Obviously. That's great you're going to write another book about Chessa. Hopefully she'll be on the run with a hot lawman.

    ReplyDelete