Ingredients

• 1 cup pecans, finely chopped or 1 cup blanched slivered almond, crushed
• 2 tablespoons brown rice flour
• 4 tablespoons brown sugar
• 1 tablespoon canola oil
• 1 teaspoon cinnamon
• 1/3 cup chopped pecans or 1/3 cup blanched slivered almond, crushed
• 1/2 cup rice flour (white)
• 1/2 cup brown rice flour
• 1/3 cup tapioca starch
• 3/4 teaspoon guar gum (xanthan gum may be substituted ~ corn derived)
• 1 teaspoon baking soda
• 1 1/2 teaspoons gluten free baking powder
• 2 teaspoons vanilla
• 1/2 cup canola oil
• 3/4 cup dark brown sugar
• 2 egg replacer eggs
• 4 tablespoons orange juice
• 1 1/2 cups chopped apples (about 2 apples)

Instructions

1. Preheat oven to 325°F.

2. Prepare a small deep pan by greasing and dusting with white rice flour.

3. Mix all strudel ingredients in a small bowl and set aside.

4. In a medium bowl, sieve together all the dry ingredients. (except strudel and apples).

5. Add the wet ingredients and mix with a wooden spoon.

6. Add the chopped apples and stir to combine.

7. Scoop half the batter into the prepared pan.

8. then layer half the strudel mixture on top of the batter.

9. Add remaining batter and then remaining topping.

10. Place in the oven and bake approximately 1 hour, or until a toothpick inserted in the center comes out clean.

11. Cool at least 10 minutes before serving. I like it better cooled down to room temperature even more.

12. Enjoy!