Great news! Apples are still in season. And to date, I’ve canned more than 30lbs. of their deliciousness. Super simple recipe (thanks to my lover the crock pot!) and the results are mindblowingly incredible.
Makes a perfect snack (put into smaller single serving jars just for this purpose) or add it as a compliment to your next creation (sooooooo good as a topping on GF pancakes). Whatever you do with it – don’t give it away. Now that I’ve given away some jars, I’m getting requests for more! You will love this applesauce, I promise.
Gluten/Dairy/Sugar-Free Homemade Applesauce
2-3 types of apples (most recent batch was granny and braeburns)
cinnamon (a lot!)
apple cider (like Trader Joe’s organic cider)
Core and slice apples – can leave peels on. Place 6 sliced apple (3 of each kind) into crock pot. Add 1 c of water and as much cinnamon as you feel comfortable with (I just pour it on!) for each batch. Add 1/4 c of apple cider to increase the zest. Cook on high in crock pot for 3 hours. Scoop into mason jars, leave out to cool and then place in freezer.
I picked up Flax4Life Faithful Carrot Raisin muffins the other day when I was spending a weekend at the coast. I needed something I could eat for breakfast that was hearty (it’s chilly now!) and paired well with a nice chai tea.
Despite being spendy, these muffins were DELICIOUS. They are also chock full of Omega-3′s (3200 mg per muffin!) and fiber (10 grams). You just feel healthier eating them. They also pair really nicely with a green smoothie (my daily breakfast): blend 1 c almond milk-vanilla, 1/2 c of kale, 1 banana, 1T ground flaxseed and 1/2 c frozen berries.
Had to share this exciting news – Kinnikinnick Foods has released a gluten-free PUMPKIN spice donut through Nov. 30th.
Here’s the bummer though: it’s only available via the web. Good news: It’s 20 percent off from now through Oct. 8th. I just ordered a box and promise to update you with the ‘yay’ or ‘nay’ on it. I LOVE the vanilla glaze donuts, so I’m excited to see if pumpkin takes the cake (literally).
Be sure to comment here with your vote as well.
I love cookies. And if I have any in my house I’m sure to eat them ALL. Which is why I only bake batches for loved ones or when I can give them away (after eating 4 or 5, of course). Check out this updated recipe that is now vegan. Woohoo! As an adjustment, you can add gluten-free oats. Makes a very hearty cookie.
Gluten/Dairy/Refined Sugar-Free Chocolate Chip Cookies
1.5 c white rice flour
1 c tapioca flour
1/2 t salt
1/2 t baking powder
1 t xanthan gum
1/2 c canola oil
1/2 c agave nectar
1 c dark chocolate chips
Preheat oven to 350 degrees. Mix all ingredients together in a large bowl, adding chocolate chips at the very end. Spray baking sheet with canola oil or other spray. Scoop medium sized dough balls onto cookie sheet. Flatten with a fork or spoon. Bake for 10 minutes or until golden brown.
I woke up thinking about…pancakes. And wondering if I had enough of the goods to make them from scratch at home. Fortunately, I discovered I had just enough flour to make fluffy, tasty pancakes. The tapioca flour meant they were light and fluffy and if I hadn’t flattened them down (and removed the cinnamon) they could easily have been biscuits. Just FYI. Multi-purpose recipe here!
Gluten/Dairy/Sugar-free Pancakes with Fruit Compote
1.5 c tapioca flour
1 t xantham gum
1.5 t baking powder
1 t salt
1 T stevia
1 T cinnamon
3 T canola oil
1.5-2 c water (depending on the thickness desired)
Mix together, adding water to make consistency thinner. Scoop onto skillet (set on medium heat), flatten and cook for 3-4 minutes each side. Will get fluffy, so can flatten with spatula.
1 c mixed berries (frozen or fresh, no sugar added)
Heat on stove on low for 5-10 minutes depending on desired consistency.
Top pancakes with fruit compote and a sprinkle of cinnamon. If can tolerate yogurt, you can mix yogurt (I love Trader Joe’s nonfat greek style) and compote together for added protein bonus. I also added a dollop of my sugar-free freezer jam for added kick.
I’m fantasizing about visiting Greece. And since I can’t get there just yet…I’m doing the next best thing watching movies set in Greece, flipping through travel shows and eating yummy Mediterranean inspired foods.
Check out my recent Mediterranean snack:
-1 organic egg, sliced in half
-4-5 organic dates, pitted
-1 slice of lactose-free cheese (I LOVE Trader Joe’s lactose-free pepper jack)
-1/4 c of green olives
Happy Eating – you will love this!
I can’t even tell you the last time I had a bagel or a muffin. I’ve just resigned myself to not eating these things because they simply don’t come in delicious gluten-free, dairy-free, soy-free, low sugar options.
Enter Udi which has ROCKED my world when it comes to yummy carbs. I fell head over heels in love with their blueberry muffins and their bagels (which I promptly made into a bagel sandwich). The chocolate muffin is also a delish afternoon chocolate fix, paired with green tea.
Make an easy bagel sandwich with a slice of organic turkey, topped with your favorite non-dairy cheese (Lisanatti’s almond cheddar featured here). You will be in heaven. Combines nicely with a cup of split pea soup.
While I can’t pronounce the name Kinnikinnick – I absolutely LOVE their gluten-free, dairy-free faire. Right now, I’m in love with the following breakfast:
Toast english muffin and top with sunflower seed butter and jam. Devour and enjoy!
On a random trek through Albany (in search of hikes and geocaching), I drove by Ciddici’s Pizza and noticed a banner proclaiming “Gluten-Free Pizza & Beer.” Anytime I see “gluten-free” I pay attention. But, gluten-free pizza and beer? I had to know what this was about.
Sure enough, Ciddici’s makes the most delicious gluten-free pizza (in small size only, but it’s two meals for 1 person easily!) and sells Redbridge Gluten-Free beer.
I ordered the Kitchen Sink pizza (it’s got it all) on a gluten-free crust. And let me tell you, it tastes almost exactly like pizza as I remember it in my pre-gluten-free days. YUM! While not a big fan of beer, it was very all-American of me to chase my pizza with beer. I felt almost like I did back in the day before gluten made me sick and I could eat whatever I wanted.
It’s so exciting to see more and more restaurants serving up good quality gluten-free fair. Thank god, as I was getting tired of eating salads everywhere I went.
Do you know of a restaurant serving up delish GF foods? If so, tell us about it here!
I just received this press release and thought I would share it. It’s a great recipe service program for gluten-free folks. Woohoo!