Apple-Brown Sugar Coffee Cake

1 cup pls 2 tsp Silvana's All-Purpose Flour

2 tsp baking powder*

1/4 tsp salt

3/4 cup packed light brown sugar

1/4 cup mini chocolate chips (remember to make sure they are dairy free IF you have a guest that's lactose intolerant ... this recipe would also work fine if you skipped them.)

1/2 cup chopped walnuts, optional

1 tsp ground cinnamon

2 large eggs at room temp

1/2 cup sugar

1/2 cup vegetable oil

2 tsp pure vanilla extract

2 large apples, peeled, cored and cut into 1/2 inch pieces (I did them smaller than that)

Preheat oven to 375. Lightly grease (and I mean LIGHTLY) a 9 inch spring form pan or round cake pan. In large bowl, whisk together 1 cup flour, baking powder and salt.

In a small bowl, toss together the remaining 2 tsp. of flour, 1/2 cup brown sugar, chocolate chips, walnuts and cinnamon.

In another small bowl, whisk together the eggs, granulated sugar and remaining 1/4 cup bown sugar until smooth. Whisk in oil and vanilla. Stir into the flour mixture until just combined. Pour half the batter into prepared pan, and top with half the apples and half the chocolate chip mixture; repeat with remaining batter, apples and chocolate chip mixture. Bake until toothpick comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.

* some gluten free folks are sensitive to baking powder (as I found out for myself!) So, in this case, substitute 1 tsp of baking powder with 1/2 tsp of cream of tartar + 1/4 tsp baking soda. I used this substitute in this recipe and it turned out great!

This was well work making and has become a family favourite! You wouldn't know you were eating something gluten and dairy free! Yummy! I think next time I may sub out the chocolate chips for butterscotch ones .. ummmmm.

Gluten-Free Corn Bread

1 cup of rice milk (I used Lactaid - was fine)
1 tbsp apple cider vinegar
1 cup cornmeal
1 cup Silvana's all-purpose flour
1/4 cup sugar
1 tbsp baking powder*
1 tsp baking soda
1 tsp salt
2 large eggs at room temp
1/4 cup vegetable oil

Preheat oven to 350. Grease a 4.5 x 8.5 inch loaf pan (I made it in a 8x4 square pan). In small bowl, stir together milk and vinegar. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, soda and salt. Stir in the milk mixture, eggs and oil until just blended; pour into prepared pan.

Bake until golden and toothpick comes out clean, about 45 minutes. Let cool completely in the pan set on wire rack.

*Some gluten free folks are sensitive to baking powder. To sub out, 1 tsp baking powder = 1/2 tsp cream of tartar + 1/4 tsp baking soda. I used this sub in this recipe and it was great. Because this recipe calls for 1 tbsp, that equals 3xtsp. Turned out great!"