Gluten-free charlotte with Antonovka and lingonberries
8 servings
45 minutes
A complex and very beautiful recipe. For the dough, use any store-bought gluten-free baking mix.
1
We remove the core of the apples by any available method.
2
Grease the baking pan with butter
- Butter: 2 tablespoons
3
Grind almonds, pumpkin seeds, and flaxseed in a food processor to a flour-like consistency (slightly coarser).
- Almond: 100 g
- Pumpkin seeds (pepitas): 20 g
- Flax seeds (linseed): 30 g
4
Sprinkle the baking form with ground almonds (1-2 tbsp) to make it easier to remove the pie from the form. Place sliced apples in the form and sprinkle with cinnamon, then evenly distribute the lingonberries on top. The apples should be arranged so that the dough can spread evenly and fill all the gaps between them.
- Almond: 100 g
- Antonovka apples: 4 pieces
- Ground cinnamon: 2 tablespoons
- Lingonberry: 1 glass
5
For the test, beat the eggs into a fluffy foam, add 1/3 cup of sugar and 1/3 (60 ml) cup of maple syrup (you can add another 1/3 or even 2/3 cup of sugar) and beat well again.
- Chicken egg: 3 pieces
- Sugar: 0.3 glass
- Maple syrup: 60 ml
6
Then we add gluten-free baking mix (it's best to take self-rising all-purpose mix as it resembles flour the most), baking powder, ground almonds, flax seeds and seeds, salt, and ½ cup of kefir.
- Gluten-free flour blend: 100 g
- Baking powder (raising agent): 10 g
- Almond: 100 g
- Flax seeds (linseed): 30 g
- Pumpkin seeds (pepitas): 20 g
- Salt: 1 teaspoon
- Low-fat kefir (1%): 0.5 glass
7
Mix everything using a mixer or food processor. The dough should have the consistency of liquid sour cream or pancake batter.
8
Pour the batter over the apples and lingonberries in the mold and send it to the oven.
9
Bake at 180 degrees for 30 minutes, checking readiness with a toothpick.
10
Served cold or warm, it can be accompanied by a scoop of vanilla ice cream.