Tuesday, May 18, 2010

Shawn's Gluten Free Caramel Apple Sticky Balls

These were a last minute idea for dessert.  I always make a double batch of  this type of egg dough since I use it for so many different recipes.  Last night I made my Gluten Free Jalapeño Poppers  which took the same dough and only used half of it.  Tonight I was thinking something apple-fritter-like and came up with this.

They were Delicious!

The Dough.

1/4 cup soy flour
1/4 cup potato starch
1/2 cup sweet rice flour
1/2 cup sweet white sorghum flour
1/2 cup brown rice flour
3 teaspoons xanthan gum
2 teaspoons baking powder
1/4 cup crisco vegetable oil
5 large eggs
1 tablespoon honey
potato starch for rolling out the dough

Begin by whisking the dry ingredients together in your stand mixer bowl.  Make a well big enough to holde the eggs and oil but not touching the bottom.  Mix thoroughly with dough hooks attached, until dough balls up and is thick and sticky.

Divide the dough into 2 equal balls.
Wrap one of the dough balls in cling wrap or an airtight container and store in the refrigerator until tomorrows dinner.
With just  enough potato starch on your hands to prevent stickiness, pinch off small amounts of dough and roll into tiny balls.

The Sauce

3 golden delicious apples (peeled, cored, and diced)
1/2 cup sugar
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons milk
4 tablespoons butter

Combine all ingredients in a small saucepan and cook over low heat, stirring often.

It begins to thicken.  Continue stirring often.

Thicker....Stir more......

When it has reached a thick caramel goo state, remove from heat and stir in the dough balls.  Spoon the resulting mixture of dough and caramel apple goo into the cups of a greased and floured muffin tin.

Bake at 350 degrees for 15 to 20 minutes.

This was the first time I have made something like this and would like to share some ideas that might make it easier.

~Use individual ramekins.  -or- Plate while warm.

~Great with gluten free vanilla ice cream.

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