Harvest season is upon us and what better way to enjoy the bounty than with this recipe from a business and a gluten-free guru.
Baltimore-based Jules Shepard is a writer and recipe creator, who discovered Tukwila-based Merchant du Vin‘s collection of gluten-free beers and organic cider several years ago. She was so impressed with the beer importer’s selection she created several gluten-free recipes using their products, including this Apple Cider Cake recipe.
The recipe calls for Samuel Smith’s Organic Cider, which is one of the many handcrafted beers Merchant du Vin imports and sells to stores, restaurants and bars across.
For those eager to rush out and buy from Merchant du Vin’s collection, be advised they aren’t allowed to sell directly to individual customers. They have a product locator on their website where their brands are sold.
Shepard was attracted to the company because they carry Green’s Gluten-Free Beers and Samuel Smith’s Organic Cider.
She was diagnosed with celiac disease in 1999, which creates problems for people who have it when they digest gluten, a protein found in bread, crackers, pasta and other foods. It affects the absorption of nutrients.
“I was looking to make a dessert that tasted like autumn,” wrote Shepard via email about her cider recipe. “What better flavors to use than apples, carrots, raisins and cinnamon.”
Shepard has been working to educate people about the gluten-free diet since 2006, when her first cookbook was published. She said it’s far easier today to find gluten-free foods than it was in 1999.
“The gluten-free market segment has been growing at a 30 percent rate for several years, and food manufacturers and restaurants alike are all trying to grab a segment of this population hungry for gluten-free options,” Shepard said.
Merchant du Vin noticed the popularity of Green’s Gluten-Free Beer in 2007 and started carrying it.
“It’s an opportunity for someone who may have had to give up beer in their diet, to enjoy beer again,” said Craig Hartinger, marketing director of Merchant du Vin.
The company moved their offices to Tukwila in 1998 and has seven employees. Most of the beers that Merchant du Vin carries have gluten because of the barley content.
APPLE CIDER CAKE
courtesy of JulesGlutenFree.com
• 8 Tbs. butter or Earth Balance Buttery Sticks
• 2/3 cup granulated cane sugar
• 3 eggs
• 1 1/4 cups chopped, peeled carrots
• 3/4 cup chopped, peeled apples
• 1/2 cup raisins
• 1/2 cup grated coconut
• 2/3 cup Samuel Smith’s Organic Apple Cider (carbonated)
• 2 1/2 cups Jules Gluten Free(™) All Purpose Flour
• 1/2 tsp. baking soda
• 2 tsp. gluten-free baking powder
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
Directions:
Preheat oven to 350 F (static) or 325 F (convection).
Oil a 9 x 13 inch baking pan.
In a large food processor, chop the apples and carrots. Mix together in a bowl with the raisins and coconut and set aside.
Cream the Buttery Sticks and the sugar until light and fluffy. Mix in the eggs and blend until incorporated. Stir in the carrot-raisin mixture. Pour in the apple cider and mix. Gradually stir in the Jules Gluten Free(™) All Purpose Flour, together with the remaining dry ingredients.
Pour the batter into the prepared pan and use a rubber spatula to smooth the top. Bake in the preheated oven for 20-30 minutes, just until a cake tester inserted into center of the cake comes out clean. When cooled, frost with Sour Cream Frosting.
SOUR CREAM FROSTING
• 4 Tbsp butter or Earth Balance Buttery Sticks, softened
• 1/2 cup sour cream or Tofutti Sour Supreme
• 2 tsp. gluten-free vanilla extract
• 1/2 tsp. lemon juice
• 1/4 tsp. salt
• 2 3/4 cups confectioners’ sugar
• 1/2 tsp. grated lemon zest (optional)
In a medium bowl, sift the confectioners sugar. With an electric mixer, beat the other ingredients to incorporate, then slowly stir in the confectioners sugar, beating until smooth. Add food coloring, if desired.
