Celiac.com 03/09/2024 - As the chill of winter sets in and orchards are blanketed in frost, there's no better time to cozy up with a freshly baked dessert. And what better way to make the most of the winter apple harvest than with a delectable gluten-free apple crisp? Infused with the comforting spices of cinnamon, nutmeg, and the sweetness of tender apples, this timeless dessert promises to warm both the palate and the heart. Whether you're gathering with loved ones for a festive occasion or simply seeking solace on a chilly evening, this gluten-free apple crisp recipe is guaranteed to bring joy and satisfaction.

Benefits of Gluten-Free Baking

In recent years, gluten-free baking has become increasingly popular, driven by the growing awareness of celiac disease and gluten sensitivities. For those who must avoid gluten, whether due to medical necessity or personal preference, finding satisfying and delicious alternatives to traditional baked goods can be a challenge. Fortunately, gluten-free baking offers a wide range of benefits, from providing access to safe and enjoyable treats to promoting experimentation with new and flavorful ingredients.

One of the key benefits of gluten-free baking is the opportunity to explore alternative flours and ingredients that offer unique textures and flavors. Instead of relying solely on wheat flour, which contains gluten, gluten-free recipes often incorporate a variety of alternative flours such as almond flour, coconut flour, and gluten-free oats. These alternative flours not only provide a gluten-free option for individuals with dietary restrictions but also add depth of flavor and nutritional value to baked goods.

Additionally, gluten-free baking encourages creativity and experimentation in the kitchen. By exploring different combinations of flours, sweeteners, and flavorings, home bakers can discover new and exciting ways to create delicious treats that everyone can enjoy. Whether it's swapping out traditional wheat flour for almond flour in a cake recipe or using gluten-free oats to make a hearty breakfast cookie, the possibilities are endless when it comes to gluten-free baking.

Overall, gluten-free baking offers a wealth of benefits for individuals seeking to enjoy delicious baked goods while avoiding gluten. With the right ingredients and techniques, gluten-free baking can be both satisfying and rewarding, allowing home bakers to indulge in their favorite treats without compromising on taste or texture.

Selecting the Perfect Apples

When it comes to making gluten-free apple crisp, selecting the perfect apples is key to achieving the best flavor and texture. While there are many varieties of apples available, not all are well-suited for baking. For apple crisp, it's important to choose apples that hold their shape well when cooked and offer a balance of sweetness and tartness.

One of the most popular apple varieties for baking is Granny Smith, known for its tart flavor and firm texture. Granny Smith apples hold up well during baking and provide a nice contrast to the sweet crumble topping. Other excellent baking apples include Honeycrisp, Braeburn, and Jonathan, each offering its own unique flavor profile and texture.

When selecting apples for gluten-free apple crisp, it's also important to consider how the apples will be prepared and cooked. Some recipes call for peeling and slicing the apples, while others leave the peel on for added texture and flavor. Additionally, the size and thickness of the apple slices can impact the overall texture of the dessert, with thicker slices resulting in a firmer filling and thinner slices yielding a softer texture.

Overall, the key to selecting the perfect apples for gluten-free apple crisp is to choose varieties that are firm, flavorful, and well-suited for baking. By taking the time to select high-quality apples, home bakers can ensure that their apple crisp turns out deliciously flavorful and perfectly textured.

Creating the Gluten-Free Crumble Topping

Once you've selected the perfect apples for your gluten-free apple crisp, it's time to prepare the delicious crumble topping that will take your dessert to the next level. This gluten-free crumble topping is made with a combination of almond flour, gluten-free oats, brown sugar, butter, and warm spices like cinnamon and nutmeg. Together, these ingredients create a rich and flavorful topping that pairs perfectly with the sweet and tart apple filling.

To begin, gather your ingredients and preheat your oven to 350°F (175°C). In a large mixing bowl, combine the almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and a pinch of salt. Stir the dry ingredients together until well combined, then add the cold butter.

Using your hands or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Be careful not to overmix, as you want the butter to remain cold for a flaky and crumbly texture. Once the crumble topping is ready, set it aside while you prepare the apple filling.

Preparing the Apple Filling

To prepare the apple filling for your gluten-free apple crisp, start by peeling, coring, and slicing your apples. Depending on your preference, you can slice the apples thinly for a softer filling or leave them slightly thicker for a firmer texture. Place the sliced apples in a large mixing bowl and toss them with lemon juice, cinnamon, nutmeg, and a touch of brown sugar. These simple ingredients enhance the natural sweetness and flavor of the apples, creating a deliciously spiced filling that pairs perfectly with the crumble topping.

Once the apples are coated in the spice mixture, transfer them to a baking dish and spread them out evenly. Then, sprinkle the gluten-free crumble topping over the apples, covering them completely. The crumble topping will add a delightful crunch and buttery flavor to the dessert, making it irresistible to anyone who tries it.

Assembling and Baking the Apple Crisp

With your apple filling and crumble topping prepared, it's time to assemble your gluten-free apple crisp and bake it to golden perfection. Place the baking dish in the preheated oven and bake the crisp for 40 to 45 minutes, or until the topping is golden brown and the apples are tender.

Once the apple crisp is done baking, remove it from the oven and let it cool slightly before serving. For an extra special treat, serve the warm apple crisp with a scoop of vanilla ice cream or a dollop of whipped cream. The combination of warm, tender apples and crunchy crumble topping is sure to delight your taste buds and leave you craving more.

Gluten-Free Apple Crisp Recipe

Ingredients:

• 1 cup almond flour
• 1 cup gluten-free oats
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• Pinch of salt
• ½ cup cold butter, cubed
• 6 cups peeled, cored, and sliced apples
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a large mixing bowl, combine almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and salt.
3. Add cold butter to the dry ingredients and use your hands or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs. Set aside.
4. In another bowl, toss sliced apples with lemon juice to prevent browning.
5. Arrange the apple slices evenly in the greased baking dish.
6. Sprinkle the crumble topping mixture over the apples, covering them completely.
7. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the apples are tender.
8. Remove from the oven and let it cool slightly before serving.
9. Serve warm with vanilla ice cream or whipped cream for an extra indulgence.

Enjoy your delicious Gluten-Free Apple Crisp!

Conclusion

In conclusion, gluten-free apple crisp is a delicious and satisfying dessert that celebrates the flavors of fall and the bounty of the apple harvest. With its tender apple filling, crunchy crumble topping, and warm spices, this gluten-free treat is perfect for sharing with friends and family or enjoying on a cozy autumn evening. By following this simple recipe and using high-quality ingredients, you can create a gluten-free apple crisp that is sure to impress even the most discerning palates. So go ahead, indulge in the flavors of fall with this irresistible gluten-free dessert.

Celiac.com 01/06/2024 - Indulge your sweet tooth and elevate your holiday dessert table with these Gluten-Free Pecan Pie Bars. These delectable treats offer a gluten-free spin on the timeless classic, combining a buttery gluten-free crust, a lusciously gooey pecan filling, and a touch of vanilla to create a mouthwatering experience. Whether you're catering to gluten-sensitive guests or simply looking for a delightful twist on tradition, these pecan pie bars are the perfect addition to your festive repertoire. In this comprehensive guide, we'll walk you through each step of the recipe, from crafting the gluten-free crust to achieving the perfect balance of sweetness in the pecan filling.

Ingredients:

For the Gluten-Free Crust:

• 1 ½ cups gluten-free all-purpose flour
• ½ cup unsalted butter, cold and cubed
• ¼ cup granulated sugar
• ¼ teaspoon salt
• 1 large egg

For the Pecan Filling:

• 1 cup pecans, chopped
• 2/3 cup light corn syrup
• ½ cup packed brown sugar
• ¼ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Directions:

Prepare the Gluten-Free Crust:

• In a food processor, combine the gluten-free flour, cold cubed butter, granulated sugar, and salt.
• Pulse until the mixture resembles coarse crumbs.
• Add the egg and continue pulsing until the dough comes together.
• Press the dough into the bottom of a greased 9x13-inch baking pan to form an even crust.
• Place the pan in the refrigerator while you prepare the pecan filling.

Preheat the Oven:

• Preheat your oven to 350°F (175°C).

Prepare the Pecan Filling:

• In a medium bowl, whisk together the chopped pecans, corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined.

Assemble and Bake:

• Pour the pecan filling over the chilled crust in the baking pan.
• Spread the filling evenly to cover the crust.

Bake:

• Bake in the preheated oven for 25-30 minutes or until the edges are set, and the center is slightly firm to the touch.

Cool and Serve:

Allow the pecan pie bars to cool completely in the pan before cutting into squares.

Serve and enjoy these decadent Gluten-Free Pecan Pie Bars, a delightful addition to your holiday dessert repertoire.

Celiac.com 06/28/2023 - This recipe for Creamy Key Lime Pie delivers a perfect balance of sweet and tart, creating a harmonious symphony of flavors that will leave you craving more. From the first bite to the last, you'll experience the zing of freshly squeezed key lime juice, and the silky smoothness of the filling, perfectly balanced with the gluten-free almond meal crust.

Whether you're hosting a summer gathering, celebrating a special occasion, or simply treating yourself to a slice of tropical paradise, this gluten-free Creamy Key Lime Pie is sure to be a crowd-pleaser. It's a dessert that brings a burst of sunshine to any table and leaves a lasting impression on everyone lucky enough to savor it.

Ingredients:

• 4 cups heavy whipping cream
• ¼ cup confectioners' sugar
• 1 teaspoon coconut extract
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) sweetened condensed milk
• ½ cup Key lime juice
• ¼ cup sweetened shredded coconut, toasted
• Sliced Key limes, optional
• Gluten-free almond meal crust (See recipe below)

Directions:
In a small bowl, mix crushed cookies and butter. 

Press onto bottom and up side of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. 

Add confectioners' sugar and extract; beat until stiff peaks form.

In another large bowl, beat cream cheese, condensed milk and lime juice until blended.

Fold in 2 cups whipped cream.

Spoon into prepared crust.

Top with remaining whipped cream; sprinkle with toasted coconut.

Refrigerate until serving, at least 4 hours. If desired, garnish with sliced Key limes.

Gluten-Free Nut Crust

Ingredients:

• ¾ cup finely crushed almonds
• ¾ cup almond meal
• 2 tablespoons granulated sugar
• 2-3 tablespoons butter, room temperature

Directions:
Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well.

Lightly coat the bottom and sides of a pie pan with oil. Pour the nut crust mixture into the pan.

Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and slightly up the sides of the pan.

Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 04/19/2023 - This simple pie recipe is an easy, tasty way to enjoy the the fresh, zesty flavor of lemon. Top with Cool Whip or whipped cream for a surefire winner.

Ingredients:

• 1 (8 ounce) package cream cheese, room temperature
• 1 (14 ounce) can sweetened condensed milk
• ⅓ cup lemon juice
• 1 (8 or 9 inch) almond meal crust (instructions below)
• ½ cup whipped cream for serving

Directions:
Mix together the cream cheese, milk and lemon juice. 

Mix well and spread into the almond meal crust. 

Chill until set, at least 2 hours, and top as desired.

Gluten-Free Almond Meal Pie Crust

Ingredients:
¾ cup finely crushed almonds
¾ cup almond meal
2 tablespoons granulated sugar
2-3 tablespoons butter, room temperature

Almond Meal Crust Directions:
Place all nut crust ingredients in a mixing bowl and mix well.

Lightly coat the bottom and sides of a 9-inch regular pie pan with oil. Pour the nut crust mixture into the pan.

Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.

Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 11/22/2022 - A good chiffon pie is a thing of delight, and a great way to create a memorable, holiday-themed dessert experience. This little gem is a gluten-free variation on a recipe from King Arthur Flour that harnesses the humble, yet versatile cranberry to create a sure-fire winner for your holiday dessert table.

Gluten-Free Nut Crust Recipe

Ingredients:

• 1½ cups finely crushed almonds or pecans
• 1½ cups almond meal
• ¼ cup granulated sugar
• ½ teaspoon salt
• 2-3 tablespoons butter, room temperature

Directions:
Note: This recipe originally contained almonds, but pecans work and taste great. 

Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well.

Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan.

Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.

Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Set aside.

Curd

Ingredients:

• scant 3½ cups cranberries, fresh or frozen
• 1 cup granulated sugar
• ½ cup orange juice, cranberry juice, or water
• zest (grated rind) of 1 orange, optional
• 6 tablespoons unsalted butter, at room temperature
• 2 large eggs
• 2 large egg yolks, whites reserved for the meringue
• 2 tablespoons water, hot
• 1 ½ teaspoons unflavored gelatin*

Meringue

Ingredients:

• ¾ cup granulated sugar
• 2 large egg whites, reserved from above
• ⅛ teaspoon salt

Topping

Ingredients:

• ½ to 1 cup heavy cream
• 1 to 2 tablespoons confectioners' sugar, optional

To make the crust

Heat the oven to 375°F.

In the bowl of a stand mixer or medium bowl, combine the butter, flour, sugar, and salt. Mix on low speed until fine sandy crumbs form.

Transfer the crumbs to a 9” pie pan, pressing them into an even layer across the bottom and up the sides of the pan.

Bake the crust until it begins to color, 15 to 20 minutes.

Remove the crust from the oven and allow it to cool on a rack while you prepare the curd filling.

To make the curd

In a medium saucepan, combine the cranberries, sugar, juice or water, and zest. Set the pan over medium-high heat and bring the berries to a simmer. Cook until all the berries have burst and softened, about 10 minutes total.

Remove the pan from the heat and pass the cooked cranberries through a fine-mesh strainer into a bowl or measuring cup. Be sure to press the solids to extract as much of the smooth sauce as possible; you should be left with about 1 ½ cups (400g to 425g) of sauce.

Stir the butter into the warm sauce until it’s melted completely.

Clean and dry the saucepan, then add the eggs and egg yolks to it. Slowly pour the cranberry sauce back into the saucepan with the eggs, whisking to incorporate.

Return the pan to medium-low heat and cook the curd, stirring constantly, until it’s thick enough that the lines made by your spoon or spatula as you stir take a second or two to disappear.

Remove the curd from the heat and pour it into a heat-safe bowl or measuring cup. If you see any small bits of cooked egg, pass the curd through a fine-mesh strainer to remove them.

 In a small bowl, combine the hot water and gelatin. Add a spoonful or two of the hot curd to the gelatin, stirring to incorporate, then stir the gelatin mixture back into the curd, mixing thoroughly. Set aside while you prepare the meringue.

To make the meringue

In a large heatproof bowl or the bowl of a stand mixer, whisk together (briefly) the sugar, egg whites, and salt.

Place the bowl over a saucepan of simmering water (you should just barely see some lazy bubbles coming up) and whisk gently and continuously until the mixture reads 160°F to 165°F on a digital thermometer.

Remove the bowl from the heat and beat the meringue with a whisk or your stand mixer's whisk attachment until stiff.

Fold about a quarter of the meringue into the curd to lighten it, then fold the curd back into the meringue, mixing gently until no white streaks remain.

Pour the filling into the cooled crust and refrigerate the pie (covered with a cake cover or large overturned bowl) until set, at least 4 hours or overnight.

To make the topping

Whip the cream and confectioners’ sugar until soft peaks form.

Spread the whipped cream on top of the pie or serve it in a bowl alongside. 

Garnish with sugared cranberries, as desired.

Pie can be covered and stored in the refrigerator for up to five days.

Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. 

Ingredients:

• 2 cups milk
• ½ cup GF baking flour
• ¼ cup butter
• ¾ cup white sugar
• 4 eggs
• 1½ teaspoons vanilla extract
• 1 cup flaked coconut
• ½ teaspoon of oil (to coat the pie plate)

Directions:
Heat oven to 350F (175C). Grease a 9 inch pie plate.

Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. 

Cover, and blend on low speed for 3 minutes. 

Pour into an oiled pie plate. 

Let stand about 5 minutes. 

Sprinkle with coconut.

Bake for 40 minutes. Serve warm.

Celiac.com 11/23/2021 - Our gluten-free cherry no-bake and blueberry no-bake cheesecakes have been some of our most popular ever. This recipe celebrates the holidays by topping our no-bake cheesecake with a delicious cranberry glaze. Add a dollop of whole berry cranberry sauce as a garnish and you're ready for some of the easiest, most delicious cheesecake in town.

Ingredients:

• ¾ cup finely crushed almonds
• ¾ cup almond meal
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 2-3 tablespoons butter, room temperature
• 2 (8 ounce) packages cream cheese 
• 1 pint heavy whipping cream
• 1 tablespoon lemon juice
• ⅓ cup white sugar
• Cranberry topping, as desired (See below)
• Cranberry sauce, to garnish

Directions:

Make the Gluten-free Crust
Heat oven to 300F. Place all nut crust ingredients in a mixing bowl and mix well.

Lightly coat the bottom and sides of an 8-inch springform pan with oil. 

Pour the nut crust mixture into the pan.

Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.

Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Make the Cheesecake
In a medium bowl, beat together the cream cheese and lemon juice until soft.

Add whipping cream and beat with an electric mixer until batter becomes thick.

Add the sugar and continue to beat until stiff.

Pour into chilled crust, and top with cranberry glaze,

Chill several hours or overnight.

Just before serving, remove the sides of the springform pan.

Slice and serve chilled, with a dollop of cranberry sauce, as desired.

Make the Cranberry Glaze

Ingredients:

• 1 cup fresh cranberries
• ¼ cup water
• 2 tablespoons white sugar
• ½ cup confectioners' sugar
• 1 tablespoon orange juice
• 1 ½ teaspoons light corn syrup
• ½ teaspoon vanilla extract
• ¼ teaspoon salt

Combine cranberries, water, and sugar in a small saucepan. 

Simmer, crushing cranberries, until jammy, about 8 minutes. 

Allow to cool slightly. 

Transfer to the food processor.

Add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. 

Process until smooth.

Strain cranberry glaze through a fine-mesh sieve and discard solids. 

Pour over the cheesecake and smooth across the top with a small offset spatula. Or, if you leave some room at the top of the springform pan, you can add the topping and it will self level. You can use baking parchment to line the pan edges, making sure to leave a lip at the top so adding the topping is even easier.
 

Celiac.com 09/11/2021 - This gluten-free fruit crisp is a juicy blend of peaches and blueberries, topped with a crunchy coconut-almond crumble. High in fiber, low in sugar, and reasonably nutritious, this fruit crisp is great anytime.

Ingredients:

Topping:

• 1 cup sliced toasted almonds
• ½ cup gluten-free rolled oats
• ⅓ cup coconut flour
• ¼ teaspoon salt
• ¼ teaspoon ground cinnamon
• ⅓ cup plus 1 tablespoon demerara/turbinado/raw sugar, brown or granulated sugar can be substituted
• 5 tablespoons cold unsalted butter, cut into pieces
• 2 tablespoons unsweetened shredded coconut

Filling:

• 3 pounds large ripe-firm peaches, peeled, and sliced
• 2 cups fresh blueberries
• ⅓ cup demerara/turbinado/raw sugar, granulated sugar can be substituted
• ½ teaspoon pure vanilla extract
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons cornstarch

To serve:

• Vanilla ice cream or frozen yogurt

Directions:

Topping:
In a food processor, pulse almonds and oats until they turn into a coarse meal. Add coconut flour, salt , cinnamon, and sugar, and pulse until combined. Add pieces of butter, and pulse until the butter is distributed into pea sized pieces. Stir in shredded coconut. Place in the refrigerator while you prepare the filling.

Filling:
Preheat oven to 350°F. Grease a 9 ½-inch pie dish or 1 ½ quart baking dish.

In a large bowl, combine peaches and blueberries. Add remaining ingredients and stir gently until combined.
Pour the fruit into the prepared dish, then sprinkle over the topping pinching pieces of the topping together to form small clumps.

Place the dish on a foil lined baking sheet and place in the oven. Bake for 40-50 minutes, until the fruit is tender and bubbly, and the topping is golden brown. Check it periodically, and loosely cover the top with foil if the topping begins to get too dark (I covered mine with foil about 30 minutes into the baking time). 

Cool slightly.

Serve warm with vanilla ice cream or frozen yogurt.
 

Celiac.com 06/04/2021 - In some places rhubarb grows like a weed. And for those lucky enough to know what to do with it, that can mean a whole world of delicious dessert possibilities. If you're looking for a twist on apple crisp, then this fresh strawberry rhubarb crisp is just the ticket. Sweet, crunchy and delicious, it's sure to put your rhubarb to good use.

Ingredients:

• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 3 tablespoons potato flour
• 1 cup packed brown sugar
• 1 tablespoon cornstarch
• 1 cup butter  
• 1 cup rolled gluten-free oats
• ½ cup white sugar
• ½ cup water

Directions:
Heat oven to 350F (175 degrees C).

In a medium bowl, add potato flour, oats, brown sugar, and melted butter. Stir until the mixture is crumbly.

Press half of the oat mixture into a 9x13 inch baking dish. Add a layer of strawberries and rhubarb.

In a medium saucepan, add white sugar, cornstarch, and water.

Cook while stirring for about 10 minutes, until it is clear and thick.

Pour this mixture over the strawberry rhubarb mix in the baking dish. Cover with remaining crumble mixture.

Place in a hot oven, and bake for about 45 minutes, until bubbly and golden brown.

Celiac.com 10/20/2018 - All the flavor of vanilla ice cream melting into the warm orchard-fresh apple pie, but more quickly, with less sugar and fat? Yes, please! This easy to make dessert is a perfect substitute for cobbler, and much quicker and easier than pie.And yes, it tastes like vanilla ice cream melting into apple pie!

Ingredients:

• 5 Gala or Granny Smith apples (about 2½ pounds)
• 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract
• 2 tablespoons butter
• ¼ cup whipping cream
• 3 egg yolks
• 2 tablespoons sugar
• ¼ cup sparkling wine, like Prosecco or cheap Champagne
• Salt

Directions:
Peel and core the apples. Cut each into 12 wedges. Set aside.

Melt butter in a 12-inch broiler-safe skillet over medium-high heat. 

Split the vanilla bean lengthwise and scrape the seeds into the skillet, and add the bean, as well. 

Add apples; sprinkle with a generous pinch of salt. 

Cook, stirring occasionally, 10 to 15 minutes or until apples are deeply golden and tender. 

Remove vanilla bean.

Meanwhile, heat broiler. In a medium bowl, whip cream to soft peaks. Keep chilled.

Heat 1 inch of water in bottom of a double boiler; bring just to a simmer. 

In top of double boiler, whisk together egg yolks, sugar and a pinch of salt; add wine and whisk continuously about 3 to 5 minutes until mixture is thickened and has doubled in volume. DO NOT BOIL!  

Remove from heat; whisk 1 minute to set and put aside to cool. 

Fold in whipped cream until just combined.

Spoon cream mixture over apples in the skillet.

Broil 4 to 5 inches from the heat for 1 to 2 minutes or until topping begins to turn golden. 

Serve hot.

Celiac.com 06/23/2016 - This is a very versatile gluten-free recipe. This paleo and gluten-free brownie pie crust can be made into a crust or simply eaten as gluten-free cookies. It is also totally OK to consume it raw since it is made out of all vegan ingredients. Based on the feedback I've received, it tastes delicious when prepared raw.

This crust/cookie recipe is a wonderful base to build upon. I create a lot of raw cheesecakes with the crust and any leftovers are made into little cookies for later. The chocolate flavor in this is quite light so it won't overpower the other flavors you may want to work in with it.

The only piece of machinery required is a food processor and this healthy recipe comes together easily. Nuts are the real star of this recipe though. I purchase nuts in bulk since I use them for homemade nut milk as well as many baked items and as an on-the-go snack. Certain nuts offer a variety of health benefits you would have never even thought of. Almonds for example, which are used in this recipe, rank highest out of all tree nuts in protein, fiber, calcium and vitamin E. Enjoy!

Ingredients:

• 2 cups almonds
• 1 cup pecans or walnuts
• 1 ½ cups dates, chopped
• ¼ cup 100% cacao powder
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 2-4 teaspoons water

Directions:

1. Preheat oven to 325F degrees.
2. Place almonds in food processor and grind until somewhat fine.
3. Add pecans or walnuts and grind until somewhat fine.
4. Add the remaining ingredients excluding water. Pulse in the food processor.
5. Add water until mixture isn't flaky, just until dough holds slightly together.
6. Line a 9” spring form pan with waxed paper.
7. Add dough mixture to the pan and spread over the top of the paper. If you are doing crust up the sides of the pan, you will need to line the sides of the pan as well. Press firmly.
8. Bake for 15-17 minutes.
9. OPTIONAL: do not bake if you are on a raw diet.
10. Enjoy!

Celiac.com 05/26/2016 - Apple pie is one of those classic desserts that really takes me back to when my children were little. I remember making apple pie with my daughter repeatedly. I would make a "healthier" version of the pie with maple syrup instead of sugar. This was long before being diagnosed celiac and long before cutting out grains from my diet. This gluten-free and dairy-free apple pie recipe is extra special as it is a raw recipe.

There are many health benefits to eating raw foods. When you heat food past a certain temperature it lowers the nutritional value of the food. Now this doesn’t mean you need to go eat a whole head of raw broccoli. In fact, that would probably give you a pretty bad stomachache and some major stomach bloat. Just be sure to eat a certain share of your food items raw so you get all of the benefits they have to offer.

Usually, I am all about quick and easy recipes. This one takes a little extra time but is well worth it. And for any of you who have trouble digesting nuts, be sure to soak all of your nuts before utilizing them. This will help break them down and make them much easier to digest.

Crumble Ingredients:
1 ½ cups pecans (pieces or whole)
2 teaspoons honey
1 ½ tablespoons cinnamon
1 ½ tablespoons carob powder
½ tablespoon date sugar

Apple Pie Sauce Ingredients:
½ teaspoon clove, ground
2 teaspoons cinnamon
¼ teaspoon allspice
2 teaspoons vanilla extract
½ cup cashews, soaked 3 hrs
1 teaspoon orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)
¼ teaspoon cardamom
¼ cup currants (or raisins)
¾ cup water
1 tablespoon date paste
½ teaspoon salt

Coconut Whipped "Cream" Ingredients (Prepare third):
3 medium young Thai coconuts, meat only (3/4 to 1 cup meat total)
½ cup coconut oil, firm (best to use Raw Skinny Coconut oil!)
â…› cup honey or to taste
2 tablespoons vanilla extract
¼ teaspoon salt

Apple Filling Ingredients (Prepare last):
4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)
½ teaspoon sea salt (brings out the sweetness)
1 tablespoon lemon juice

Directions:
1. Grind first set of ingredients in a food processor until finely textured, but don’t over grind or else they’ll release too much moisture (about 15-20 seconds of grinding depending on equipment).
2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.
3. Dehydrate for 4-5 hours, and reserve extra for later use on topping.

Apple Pie Sauce Instructions:
4. Using a very high-powered blender, blend all of the apple pie sauce ingredients until very smooth.
5. Keep the mixture reserved in the blender for later use.

Coconut Whipped "Cream" Instructions:
6. Blend all the ingredients in a high-powered blender until very smooth.
7. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)

Apple Filling Instructions (Prepare last):
8. Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces into a chunky consistency.

Apple Pie Assembly:
9. Re-blend the apple pie sauce on a continuous run for 1-1 ½ minutes to warm the mixture.
10. While blending, in a serving casserole dish (1-cup size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.
11. Spoon 2-3 tablespoons of the crumble over the apple.
12. Add a dollop of the Coconut Whipped "Cream" over the crumble and add a dash of nutmeg or add some dairy-free ice cream and some homemade chocolate syrup (no sugar), as I did in the above recipe.
13. Enjoy!