We all love "forbidden" foods. What could be more "forbidden" to someone who is gluten-free than cake? You don't have to go without, though, if you have a few recipes in your repertoire for that special occasion.
I have two recipes that are good standards for cake recipes. One is a traditional Angel Food, the other a Cream Cheese pound cake. The pound cake calls for using the Featherlite recipe which I include below:
Featherlite Mix
1 part rice flour
1 part tapioca flour
1 part cornstarch
potato flour (1 teaspoon per cup)
Cream Cheese Pound Cake
2 cups Featherlite Mix
1/2 cup sorghum flour
1 rounded teaspoon xanthan gum
1/2 rounded teaspoon baking soda
1/2 cup butter
1 8 ounce package cream cheese ( 1/3 light is preferable)
2 1/2 cups sugar (I use agave 2 cups agave nectar)
3/4 cup buttermilk (decrease buttermilk to 1/2 cup when using agave nectar)
3 whole eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
Preheat oven to 300 degrees. coat a bundt pan with nonstick spray. In a medium bowl whisk together the flour mix, sorghum flour, xanthan gum, and baking soda. In the bowl of your mixer, beat the butter, cream chees and sugar ( or agave) until light and fluffy. Beat in buttermilk. Add the eggs and egg whites one at a time, beating well after each addition. Add the extracts and beat well. Slowly beat in the flours auntil well mixed. Pour batter into the bundt pan and bake for 1 hour and 15 minutes or until a tester inserted into cake comes out clean. Cool in the pan for 10 minutes before turning out onto the serving plate. Cool cake completely before cutting. Serve plain or with a fruit or sauce topping. Makes 16-20 servings.
288 calories per serving, made with sugar. Less with agave!
Angel Food
1/3 cup potato starch
1/3 cup conrstarch
1/3 powdered sugar
12 large eggs
2 tablesppons water
1/2 teasonn sea salt
1 1/4 teaspoons cream of tartar
3/4 cup agave nectar
1 teaspoon vanilla
preheat oven to 375 degrees. Have available a large angel food pan with removeable bottom. Sift together 4 times the flour and cornstarch. In the bowl of your mixer, whip the egg whites, water salt, and cream or tarter until foamy. Slowly add the agave, while beating until soft peaks form. Fold in the flour mix, a little at a t time. Add the vanilla (if used) and spoon into the cake pan. Cut through the batter with a knife to emliminate any air bubbles. Bake for 35 minutes. Reverse pan immediatly when taken from overna nd stand on legs or tubular center until cool. Drop the cake, reversed, onto the serving plate and frost with whipped cream or your favorit frosting, if desired. Also serve with fresh fruit compote. Makes 12-16 servings.
Saturday, April 24, 2010
Friday, January 29, 2010
Easy Chocolate Chip Cookies and Jalapeno Corn Bread Muffins
After taking a break for far too long, I'm back! I've wanted to write, but my life has been hectic since taking a new job, sending my baby off to study abroad, and trying to get my house reorganized. But I'm still a faithful gluten-free chef, and always looking for great ideas.
A couple of recipes that I wanted to share with you are two of my favorites: one is for jalapeno corn bread muffins, the other is for chocolate chip cookies. I consider both recipes standards for any cook, and both feed a crowd! The corn bread muffins are so good that you'll want to double the recipe for a big gathering. They freeze well, too! Pair those muffins with homemade bean soup, and you've got a hearty winter feast.
And if you still are hungry and have a sweet tooth after, indulge in a couple of these chocolate chip cookies!
The corn bread muffins are made with a combination of gluten-free corn meal and commercially available gluten-free baking mix. I used Bob's Mills for this recipe, but you can certainly try others. The cookies are made with almond meal flour, which is also available through Bob's Mills. I have started trying this brand because it is readily available at most grocery stores now. I prefer to buy gluten free flours on line, but it's good to know how to use what is easily available, don't you think? Almond meal flour is a bit pricey, but it is low glycemic and full of great nutritional benefits. Try these cookies and you'll be pleasantly surprised at the taste and texture!
Jalapeno Corn Meal Muffins
1 1/2 cup GF corn meal
2 cups GF Baking Mix
1 tsp baking soda
1/4 tsp sea salt
1/3 cup Greek yogurt, plain
1 cup milk
1/4 cup grapeseed oil
2 eggs
1/2 cup chopped onion
2 jalapenos, seeded and chopped
1/4 cup agave nectar
Mix all dry ingredients in bowl. Mix well all wet ingredients in another bowl. Pour wet ingredients into dry ingredients and stir until just incorporated. Set aside. Spray muffin tin with corn oil. Sprinkle light coating of corn meal on each tin. Fill tin 3/4 full to each cup. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown. Allow muffins to cool before serving. Makes 12.
Easy Chocolate Chip Cookies
2 1/2 cup almond meal flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 grape seed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup chocolate chips
Mix dry ingredients except chocolate chips. Set aside. Mix wet ingredients. Pour wet ingredients into dry ingredients and mix until just blended. Pour in chocolate chips. Stir. Drop by teaspoon full on to prepared cookie sheet covered in parchment, leaving about 2 inches between each cookie. Bake in preheated over for 8-10 minutes or until done. Remove from oven, leaving cookies on sheet for several minutes before removing with spatula to wire rack to finish cooling.
A couple of recipes that I wanted to share with you are two of my favorites: one is for jalapeno corn bread muffins, the other is for chocolate chip cookies. I consider both recipes standards for any cook, and both feed a crowd! The corn bread muffins are so good that you'll want to double the recipe for a big gathering. They freeze well, too! Pair those muffins with homemade bean soup, and you've got a hearty winter feast.
And if you still are hungry and have a sweet tooth after, indulge in a couple of these chocolate chip cookies!
The corn bread muffins are made with a combination of gluten-free corn meal and commercially available gluten-free baking mix. I used Bob's Mills for this recipe, but you can certainly try others. The cookies are made with almond meal flour, which is also available through Bob's Mills. I have started trying this brand because it is readily available at most grocery stores now. I prefer to buy gluten free flours on line, but it's good to know how to use what is easily available, don't you think? Almond meal flour is a bit pricey, but it is low glycemic and full of great nutritional benefits. Try these cookies and you'll be pleasantly surprised at the taste and texture!
Jalapeno Corn Meal Muffins
1 1/2 cup GF corn meal
2 cups GF Baking Mix
1 tsp baking soda
1/4 tsp sea salt
1/3 cup Greek yogurt, plain
1 cup milk
1/4 cup grapeseed oil
2 eggs
1/2 cup chopped onion
2 jalapenos, seeded and chopped
1/4 cup agave nectar
Mix all dry ingredients in bowl. Mix well all wet ingredients in another bowl. Pour wet ingredients into dry ingredients and stir until just incorporated. Set aside. Spray muffin tin with corn oil. Sprinkle light coating of corn meal on each tin. Fill tin 3/4 full to each cup. Bake in a 350 degree preheated oven for 15-20 minutes, or until lightly golden brown. Allow muffins to cool before serving. Makes 12.
Easy Chocolate Chip Cookies
2 1/2 cup almond meal flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 grape seed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1 cup chocolate chips
Mix dry ingredients except chocolate chips. Set aside. Mix wet ingredients. Pour wet ingredients into dry ingredients and mix until just blended. Pour in chocolate chips. Stir. Drop by teaspoon full on to prepared cookie sheet covered in parchment, leaving about 2 inches between each cookie. Bake in preheated over for 8-10 minutes or until done. Remove from oven, leaving cookies on sheet for several minutes before removing with spatula to wire rack to finish cooling.
Tuesday, October 13, 2009
Gluten-free Cinnamon Rolls
I've tried a couple of recipes for a cinnamon roll-like pastry that failed to fully satisfy. I tried to think of a way to keep the rolled pastry, and finally came up with this innovative idea: I used one part Domata Pizza Flour to one part Bob's Mills Baking Mix, mixed well with a whisk, added 1/3 cup sugar and gradually incorporated 1 and 1/4 cup water, stirring very gently. Then I took the resulting dough ball, kneaded it two or three times, and then placed it between two sheets of waxed paper, which I lightly covered with butter (or butter blend, such as Smart Balance 50/50) Pressing down, I used my hands to stretch out the dough, flattening it gradually until it covered my baking sheet, about 16 x 21 inches. After my dough was stretched out, I left the wax paper in place and stuck the whole pan into the freezer for about 40 minutes. My hope was that this would give the dough a chance to firm up, and hold together for the next stage of the process. And it worked!
The rest of the process is pretty much traditional cinnamon roll, which I've included here for you. We thought they were great, my only advice is to not overcook them! When they SMELL done, they probably ARE done! Art was right about that!
Prepare Sweet Dough recipe as above. Chill dough after stretching it out on cooking sheet.
While dough is chilling, prepare the cinnamon mixture. Use regular and brown sugar, half and half, about 1/4 cup each, 2 to 3 tablespoons of cinnamon, and 1/3 cup chopped walnuts or pecans.Mix well. Melt 1/3 cup Smart Balance 50/50 Blend. Remove dough from freezer, and gently peal away wax paper on top. Brush butter blend on top of dough, and sprinkle with cinnamon filling. Some people like to add raisins as well, and you could do that now if you like. Now, using the bottom wax paper, begin rolling the dough into a long roll, rolling from the longest side. Make sure you carefully roll, keeping the mixture tight. Once you've completed rolling, you may want to return the roll to the freezer before slicing, so that the ingredients will firm up. Chill for about 15 minutes, and preheat over to 350 degrees. Place in oven for about 15 to 20 minutes, or until just beginning to turn slightly brown. They will smell great! Take them out and let them cool completly before icing and serving. This is an important step. If you overcook them, they will be a bit hard, though still tasty. If you eat them still warm, they will not be fully cooked throughout.
While your delicious cinnamon rolls are cooling, you have time to make your cream cheese icing. Use reduced fat cream cheese, 1/3 cup, and 1/4 cup confectioner's sugar plus 1/2 tsp vanilla. Mix well, and ice the cooled rolls. Keep covered and store in a cool dry place, and they will keep for several days.
The rest of the process is pretty much traditional cinnamon roll, which I've included here for you. We thought they were great, my only advice is to not overcook them! When they SMELL done, they probably ARE done! Art was right about that!
Prepare Sweet Dough recipe as above. Chill dough after stretching it out on cooking sheet.
While dough is chilling, prepare the cinnamon mixture. Use regular and brown sugar, half and half, about 1/4 cup each, 2 to 3 tablespoons of cinnamon, and 1/3 cup chopped walnuts or pecans.Mix well. Melt 1/3 cup Smart Balance 50/50 Blend. Remove dough from freezer, and gently peal away wax paper on top. Brush butter blend on top of dough, and sprinkle with cinnamon filling. Some people like to add raisins as well, and you could do that now if you like. Now, using the bottom wax paper, begin rolling the dough into a long roll, rolling from the longest side. Make sure you carefully roll, keeping the mixture tight. Once you've completed rolling, you may want to return the roll to the freezer before slicing, so that the ingredients will firm up. Chill for about 15 minutes, and preheat over to 350 degrees. Place in oven for about 15 to 20 minutes, or until just beginning to turn slightly brown. They will smell great! Take them out and let them cool completly before icing and serving. This is an important step. If you overcook them, they will be a bit hard, though still tasty. If you eat them still warm, they will not be fully cooked throughout.
While your delicious cinnamon rolls are cooling, you have time to make your cream cheese icing. Use reduced fat cream cheese, 1/3 cup, and 1/4 cup confectioner's sugar plus 1/2 tsp vanilla. Mix well, and ice the cooled rolls. Keep covered and store in a cool dry place, and they will keep for several days.
Flax Focaccia that Transforms into Parsely Rosemary Bruschetta
This is a great recipe, which I adpated from Elana's Pantry, which she adapted from her friend, Laura Dolson. Isn't that the life of recipes, anyway? I love that we each one adapt them to suit our needs! This is a low carb bread, which you may eat alone, or incorporate into the following recipe for a savory treat.
Of course you know that flax seed is super healthy, great source of fiber and EFAs, and tasty, too. I make my own meal from fresh flax seeds. These keep well in the freezer. Hope you like the bread!
Flax Focaccia Bread Base
2 cups flax meal
2 tsp baking soda
1 tsp cream of tartar
1 tsp sea salt
1 tbsp agave nectar
5 eggs, whicked
1/2 cup water
1/3 cup olive oil
In a large bowl, combine the falx meal, baking soda, cream of tartar and salt. In a smaller bowl, mix together agave, eggs water and olive oil. Stir wet ingredients into dry ingredient, mixing well, then allow to stand for 2/3 minutes so that the batter thickens. Pour batter into a 9 1/2 by 11 inch dish. Make sure that dish is lightly coated with oil to prevent sticking. bake at 350 degrees or so, until an inserted knife comes out clean.
Remove from oven and cool.
Rosemary Parsely Garlic Topping
1 batch of Flax Focaccia
1 small onion, minced
1/4 cup parsely, finely chopped
1 tablespoon rosemary, minced
2 cloves garlic, minced
1/4 cup olive oil
pinch unrefined sea salt
Slice focaccia bread into squares and place on a parchment lined baking sheet. In a small bowl, combine onion, parsely, rosemary , garlic and olive oil. Spoon mixture onto squares, add a bit of salt and bake at 350 degress until onions are browned. Remove from the oven. Bread will be crunchy. Drizzle more olive oil if desired. Serve warm from the oven.
Of course you know that flax seed is super healthy, great source of fiber and EFAs, and tasty, too. I make my own meal from fresh flax seeds. These keep well in the freezer. Hope you like the bread!
Flax Focaccia Bread Base
2 cups flax meal
2 tsp baking soda
1 tsp cream of tartar
1 tsp sea salt
1 tbsp agave nectar
5 eggs, whicked
1/2 cup water
1/3 cup olive oil
In a large bowl, combine the falx meal, baking soda, cream of tartar and salt. In a smaller bowl, mix together agave, eggs water and olive oil. Stir wet ingredients into dry ingredient, mixing well, then allow to stand for 2/3 minutes so that the batter thickens. Pour batter into a 9 1/2 by 11 inch dish. Make sure that dish is lightly coated with oil to prevent sticking. bake at 350 degrees or so, until an inserted knife comes out clean.
Remove from oven and cool.
Rosemary Parsely Garlic Topping
1 batch of Flax Focaccia
1 small onion, minced
1/4 cup parsely, finely chopped
1 tablespoon rosemary, minced
2 cloves garlic, minced
1/4 cup olive oil
pinch unrefined sea salt
Slice focaccia bread into squares and place on a parchment lined baking sheet. In a small bowl, combine onion, parsely, rosemary , garlic and olive oil. Spoon mixture onto squares, add a bit of salt and bake at 350 degress until onions are browned. Remove from the oven. Bread will be crunchy. Drizzle more olive oil if desired. Serve warm from the oven.
Friday, October 9, 2009
Update on the Chicken Pot Pie and other things...
I have to say that the Chicken Pot Pie turned out great! Today I'll be baking a flax Foccocia and using it to create a Bruschetta with parsley, rosemary and onion. Check back, as I'm adding pictures of the Mexican Pizza and the Chicken Pot Pie. We have to figure out how to upload them, first. Also, if you are getting update reminders from the blog, please let me know! We are still learning to navigate this blog and don't quite have all the kinks worked out...thanks!
Thursday, October 8, 2009
Comfort Foods
Today, getting up and getting going was HARD. And I can't help but feel a little guilty that I'm having such a difficult time getting myself geared up when I have so much to DO. I feel stretched out, like very thin dough. All I really want to do is curl up in a sunbeam, read and paint. I'd really like for someone else to cook this week, and let me just heal up a bit before I have to go forward. Unfortunately, like you, I don't have that option, so I tried to come up with a recipe that was comforting and easy to make!
What makes food comforting, anyway? One thing that I know is that tastes that harken back to childhood comforts bring those feelings to mind for me now. I know that warm, savory flavors, creamy, even gooey, textures, are palatable. But what is the nutrition of comfort? We know today that even though carbs have a bad rap, carbs actually enhance for your mood!
Protein gives us energy, and can help reduce anxiety. Fats give us a feeling of satiety like nothing else. We also know that "good"carbs are low glycemic, high fiber, and complex, while healthy fats are monounsaturated, fats derived from nutrient dense foods such as olive oil, grapeseed, advocado, and nuts, such as almonds, walnuts, and pecans. When we eat a balance of all three of these food groups, in a comfort food package, it's a wonderful thing! We feel enlivened, refreshed, relaxed and nourished, mind, body and soul.
So, I'll be focusing on some of our favorite comfort foods for you. I hope you'll try them and let me know if you find them a comfort to you. Try them this weekend, if you like. Enjoy.
Kathy's Best Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cut up
2 cups chicken stock, low sodium or use stock from cooking breasts
1/2 cup finely chopped onions
1 Green Giant Fresh Steamers, cooked according to directions and drained
3 tablespoons GF Mix(see below)
2-3 tablespoons water
1/4 cup non-fat half and half or nondairy substitute
Salt and fresh cracked pepper to taste
One recipe of Biscuit Mix (see below)
1/2 cup fat free sour cream (optional for dairy free)
Preheat oven to 350 degrees. Prepare the chicken and set aside. Heat the chicken broth to simmer. Mix flour mix to a thin paste with a few tablesppons of water. Thicken the stock with the flour paste, stirring as ou add and cook on low for 1 minute. Add cream and seasoning. Remove from heat, add all vegetables and chicken. Add sour cream. Pour cooked pot pie mixture into a 2 quart casserole dish or into individual casserole dishes and top with 2 and 1/2 iinch rounds of bisuit dough. Bake for about 20-25 minutes. Makes 5-6 servings.
GF Mix
2 parts Rice flour
2/3 part potato starch
1/3 part tapiocca flour
Featherlite Mix
1 part Rice flour
1 part Tapioca flour
1 part cornstarch
1 part potato flour
Biscuit Mix
(for topping Chicken Pot Pie and for making homemade biscuits)
4 cups plus 3 tablespoons Featherlite Mix
3 tablespoons baking powder, low sodium
2 1/2 teaspoons baking soda
2/12 teaspoons salt
1/4 cup sugar or agave nectar
1/2 cup dry buttermilk powder (optional for dairy free--add nondairy substitute for richer texture)
3 tablespoons Egg Replacer
1 cup less 1 tablespoon shortening (We use Smart Balance)
In a large mixing bowl, whisk together the dry ingredients. With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart container in the refrigerator.
To make biscuits, preheat oven to 400 degrees. To 1 1/4 cups mix, add 1 egg (or 1/4 cup liquid egg substitute) beaten with 1/4 cup water. Handle gently and roll out on ric floured board. Bake for 12-15 minutes. Makes 8 biscuits.
To make topping for stews on Chicken Pot Pie, add 1 egg (or 1/4 cup liquid egg substitute) to 1 1/4 cups mix beaten with 1/3 cup water. Stir to moisten and frop by spoonfuls onto the hot stew or pie. bake at about 350 degrees for 20-25 minutes or until the bisuits are done. Makes 8 biscuits.
If you can find them, there are some really good commercially available flours that are already mixed. This will save you time and worry if you are new to gluten-free cooking, or if like me, you are too lazy to mix the flours this time, but the blends that you make for yourself are much less expensive, and I think taste a bit "fresher". Domata Flour, Bob's Mill, Barbara's Biscuits are all good brands that I've found at Publix, Kroger, and our local chain, J and J. Make it easy on yourself, and as you learn more, source flours that you use on the internet. You save time and money to have them on hand when you need them, and once you have a mix, it stores well for the next time. Takes only a minute to mix a blend and then zip it up in a freezer ziplock, labeled and tossed into the freezer or refrigerator for storage.
What makes food comforting, anyway? One thing that I know is that tastes that harken back to childhood comforts bring those feelings to mind for me now. I know that warm, savory flavors, creamy, even gooey, textures, are palatable. But what is the nutrition of comfort? We know today that even though carbs have a bad rap, carbs actually enhance for your mood!
Protein gives us energy, and can help reduce anxiety. Fats give us a feeling of satiety like nothing else. We also know that "good"carbs are low glycemic, high fiber, and complex, while healthy fats are monounsaturated, fats derived from nutrient dense foods such as olive oil, grapeseed, advocado, and nuts, such as almonds, walnuts, and pecans. When we eat a balance of all three of these food groups, in a comfort food package, it's a wonderful thing! We feel enlivened, refreshed, relaxed and nourished, mind, body and soul.
So, I'll be focusing on some of our favorite comfort foods for you. I hope you'll try them and let me know if you find them a comfort to you. Try them this weekend, if you like. Enjoy.
Kathy's Best Chicken Pot Pie
4 boneless, skinless chicken breasts, cooked and cut up
2 cups chicken stock, low sodium or use stock from cooking breasts
1/2 cup finely chopped onions
1 Green Giant Fresh Steamers, cooked according to directions and drained
3 tablespoons GF Mix(see below)
2-3 tablespoons water
1/4 cup non-fat half and half or nondairy substitute
Salt and fresh cracked pepper to taste
One recipe of Biscuit Mix (see below)
1/2 cup fat free sour cream (optional for dairy free)
Preheat oven to 350 degrees. Prepare the chicken and set aside. Heat the chicken broth to simmer. Mix flour mix to a thin paste with a few tablesppons of water. Thicken the stock with the flour paste, stirring as ou add and cook on low for 1 minute. Add cream and seasoning. Remove from heat, add all vegetables and chicken. Add sour cream. Pour cooked pot pie mixture into a 2 quart casserole dish or into individual casserole dishes and top with 2 and 1/2 iinch rounds of bisuit dough. Bake for about 20-25 minutes. Makes 5-6 servings.
GF Mix
2 parts Rice flour
2/3 part potato starch
1/3 part tapiocca flour
Featherlite Mix
1 part Rice flour
1 part Tapioca flour
1 part cornstarch
1 part potato flour
Biscuit Mix
(for topping Chicken Pot Pie and for making homemade biscuits)
4 cups plus 3 tablespoons Featherlite Mix
3 tablespoons baking powder, low sodium
2 1/2 teaspoons baking soda
2/12 teaspoons salt
1/4 cup sugar or agave nectar
1/2 cup dry buttermilk powder (optional for dairy free--add nondairy substitute for richer texture)
3 tablespoons Egg Replacer
1 cup less 1 tablespoon shortening (We use Smart Balance)
In a large mixing bowl, whisk together the dry ingredients. With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart container in the refrigerator.
To make biscuits, preheat oven to 400 degrees. To 1 1/4 cups mix, add 1 egg (or 1/4 cup liquid egg substitute) beaten with 1/4 cup water. Handle gently and roll out on ric floured board. Bake for 12-15 minutes. Makes 8 biscuits.
To make topping for stews on Chicken Pot Pie, add 1 egg (or 1/4 cup liquid egg substitute) to 1 1/4 cups mix beaten with 1/3 cup water. Stir to moisten and frop by spoonfuls onto the hot stew or pie. bake at about 350 degrees for 20-25 minutes or until the bisuits are done. Makes 8 biscuits.
If you can find them, there are some really good commercially available flours that are already mixed. This will save you time and worry if you are new to gluten-free cooking, or if like me, you are too lazy to mix the flours this time, but the blends that you make for yourself are much less expensive, and I think taste a bit "fresher". Domata Flour, Bob's Mill, Barbara's Biscuits are all good brands that I've found at Publix, Kroger, and our local chain, J and J. Make it easy on yourself, and as you learn more, source flours that you use on the internet. You save time and money to have them on hand when you need them, and once you have a mix, it stores well for the next time. Takes only a minute to mix a blend and then zip it up in a freezer ziplock, labeled and tossed into the freezer or refrigerator for storage.
Monday, September 28, 2009
Apple Crunch
Love apple season, and here in North Georgia, we have a great supply of good apples!
One of the best things to do with apples, is to make Apple Crunch. It's a hearty, satisfies that sweet tooth, and reminds me of fall! For this recipe, I recommend either tart Granny Smith apples, or a sweet Gala.
Apple Crunch
3 medium apples, unpeeled, cored, sliced, and cut into chunks
apple juice 1/2 cup
1/2 cup brown sugar
3 tbsp Smart Balance Butter Blend, cut into chunks
2 tsp cinammon
1/4 tsp sea salt
1/2 cup gluten free flour (Bob's Mills General purpose or Domata)
1/2 cup gluten free oats
Mix apples with apple juice and 2 tbsp brown sugar and cinammon.
Mix remainder of brown sugar with sea salt, flour and Smart Balance, cutting in with fork or using your hands until mixture is like corn meal. Place apple mixture in 8 x 10 casserole type dish. Top with flour mixture. Cook in preheated 350 degree oven for 35 minutes. Serve by inself or with whipped cream if you prefer.
One of the best things to do with apples, is to make Apple Crunch. It's a hearty, satisfies that sweet tooth, and reminds me of fall! For this recipe, I recommend either tart Granny Smith apples, or a sweet Gala.
Apple Crunch
3 medium apples, unpeeled, cored, sliced, and cut into chunks
apple juice 1/2 cup
1/2 cup brown sugar
3 tbsp Smart Balance Butter Blend, cut into chunks
2 tsp cinammon
1/4 tsp sea salt
1/2 cup gluten free flour (Bob's Mills General purpose or Domata)
1/2 cup gluten free oats
Mix apples with apple juice and 2 tbsp brown sugar and cinammon.
Mix remainder of brown sugar with sea salt, flour and Smart Balance, cutting in with fork or using your hands until mixture is like corn meal. Place apple mixture in 8 x 10 casserole type dish. Top with flour mixture. Cook in preheated 350 degree oven for 35 minutes. Serve by inself or with whipped cream if you prefer.
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