Gluten Free Godess, Karina Alrich has a recipe for Spotted Dog. I was intrigued by the name. You see Charlie, my constant companion is a spotted dog. Her recipe was another draw. Light and lucious it makes a sensational breakfast on the go or tea time treat.
Below is our twist on Karina's recipe
Preheat the oven to 375 degrees F. Line a small pie with a piece of parchment paper.
- 2 cups Almond Flour
- 1/2 cup Arrowroot
- 1/2 cup Brown Rice Flour
- 1 tbsp Russian Mulling Spice
- ¼ teaspoon sea salt
- 1 ½ teaspoons baking soda
- ½ cup raisins
- 1/2 apple, peeled and sliced
- 2 eggs
- 1 tablespoon agave nectar
- 3/4 cup of whey or buttermilk
- a pinch of caraway seeds
Combine the dry ingredients together in a large mixing bowl. Gently wisk the wet ingredients (with the exception of the apple slices) together in a separate bowl. Slowly pour the wet into the dry ingredients. Shape the dough into a ball on a baking stone or parchment lined pie plate.
Bake in a preheated oven. Bake for about 45 to 50 minutes, until the loaf is golden and firm. When a knife or cake tester comes out of the dough clean the spotted dog is done.