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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: Preheat your oven to 350°F (175°C) and grease a baking dish. In a large mixing bowl, combine almond flour, gluten-free oats, brown sugar, cinnamon, nutmeg, and salt. 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. In another bowl, toss sliced apples with lemon juice to prevent browning. Arrange the apple slices evenly in the greased baking dish. Sprinkle the crumble topping mixture over the apples, covering them completely. Bake in the preheated oven for 40 to 45 minutes, or until the topping is golden brown and the apples are tender. Remove from the oven and let it cool slightly before serving. 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.
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This recipe comes to us from Valerie Thayer. Ingredients: 2 cups gluten-free flour mix 1 teaspoon salt 1 teaspoon baking soda ¼ teaspoon cloves ¼ teaspoon nutmeg 1 teaspoon cinnamon 1 cup dates, quartered (optional) 1 cup seedless raisins ½ cup margarine or butter 1 cup sugar 1 egg 1 cup Lucky Leaf Apple Butter Directions: Combine dry ingredients. In another bowl, cream butter and sugar; stir in egg, dates, and raisins. Stir in dry ingredients alternately with apple butter. Chill dough for about 30 minutes. Drop by rounded teaspoons onto greased baking sheet 2 inches apart. Bake in preheated 375F degree oven for about 12 minutes. To help prevent the cookies from spreading too much we chilled the dough before dropping onto a baking sheet. These cookies can stick together once cooled so I always slip a sheet of wax paper between them. And these freeze well for later!!
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Celiac.com 12/14/2021 - A steaming cup of hot apple cider on a chilly day is a lovely thing. Better still might be a bit of rum and Schnapps to help warm the soul and make the spirit even brighter. With a delightful aroma, this is simple punch of spices, rum, cinnamon schnapps, and delicious clear apple cider are sure to be a holiday hit, especially with the Goldschlager's tiny gold flakes to dazzle. Clear apple cider is essential for full effect. Dark rum, like Bacardi Gold is recommended, but nearly any rum will do. Use more or less liquor as desired. Preparation is easy, just one pot on the stove, a slow cooker. Ingredients: 1½ cups dark rum 1½ cups Goldschläger Cinnamon Schnapps 4 cups apple cider 4 cinnamon sticks 6 whole allspice berries 10 whole cloves 1 orange, sliced Directions: Slow Cooker Method: Combine the ingredients in your slow cooker, stir, and cook on low setting for 2 to 3 hours. Stir the cider occasionally. If needed, you can set the cooker on the warm setting for another hour or two. I like to use a tea ball for the spices, which makes them easier to remove Stovetop Method: Combine all the ingredients in a pot. Stir and cover. Heat and slowly bring to a boil, stirring occasionally. Lower the heat, cover, and allow to simmer for 1 to 2 hours, stirring occasionally. Transfer to an insulated punch bowl and serve in mugs, or keep covered on the stove and warm as desired.
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Celiac.com 09/04/2014 - Enjoy the combination of Havarti Cheese, Crisp Apple and Almonds in this fresh salad! To make fresh Havarti and Apple salad for four you need: 8 oz. Havarti Cheese 5 Cups Organic Mixed Baby Greens 2 Cups Organic Crisp Apple, Gala or Granny Smith diced Gluten Free Vinaigrette, chilled Sea Salt and Ground Pepper, to taste 4 tbs. Almonds, sliced optional Directions: Place 4 salad plates with the forks on top of the stack, into the refrigerator to chill while you prepare the salad. Rinse the organic mixed baby greens and pat dry with a paper towel or use a salad spinner. In a large salad bowl arrange the mixed baby greens and layer diced apples on top. Next, drizzle the mixed baby greens and organic diced apples with Gluten Free vinaigrette; mix well. Then layer the Havarti and sliced almonds over the salad mixture. Place bowl of salad into refrigerator 5-10 minutes. Season fresh salad to taste, serve immediately onto the chilled salad plates and enjoy with chilled salad forks!
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Celiac.com 02/06/2021 - This easy gluten-free skillet dinner is a perfectly satisfying winter dish. It's nutritious, delicious, and a snap to make. Enjoy! Ingredients: 2 tablespoons canola oil ½ cup chopped onion 4 fully cooked chicken apple sausages, sliced 1½ cups thinly sliced Brussels sprouts 1 large tart apple, peeled and chopped 1 teaspoon caraway seeds, as desired ¼ teaspoon salt ⅛ teaspoon pepper 2 tablespoons finely chopped pecans 1 tablespoon brown sugar 1 tablespoon whole grain mustard 1 tablespoon cider vinegar Directions: In a large skillet, heat oil over medium-high heat; sauté onion until tender, 1-2 minutes. Add sausages, Brussels sprouts, apple and seasonings, and sauté about 6-8 minutes, until lightly browned. Stir in pecans, brown sugar, mustard and vinegar; cook and stir 2 minutes. Serve immediately.
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Celiac.com 12/19/2020 - If you're looking for a rich, delicious and gluten-free dessert to serve this holiday season, then this delightful cinnamon apple cheesecake in a gluten-free almond meal crust is sure to be a holiday hit. Almond Crust Ingredients: ½ cup butter, softened, room temperature ¼ cup packed brown sugar ½ teaspoon ground cinnamon ¼ cup quick-cooking oats ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar Filling Ingredients: 2 packages of cream cheese (8 ounces each), softened 1 can (14 ounces) sweetened condensed milk ½ cup thawed apple juice concentrate 3 large eggs, lightly beaten Topping Ingredients: 1 tablespoon butter 2 medium tart apples, peeled and sliced 1 teaspoon cornstarch ¼ teaspoon ground cinnamon ¼ cup thawed apple juice concentrate Directions: Heat oven to 325°. Place all 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 on a wire rack. In a large bowl, beat cream cheese until fluffy. Gradually beat in milk and juice concentrate until smooth. Add eggs; beat on low speed just until blended-mixture will be thin. Pour into crust. Return pan to baking sheet. Bake until center is almost set, about 40-45 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Before serving, melt butter n a large skillet over medium heat; sauté apples until crisp-tender, about 5 minutes. Cool slightly. For glaze, in a small saucepan, mix cornstarch, cinnamon and juice concentrate until smooth; bring to a boil. Reduce heat; cook and stir until thickened, about 1 minute. Add 1 tablespoon glaze to sauteéd apples; toss to coat. Remove rim from springform pan. Cut slices and set onto plates. Top cheesecake slices with apples, and drizzle with glaze. Serve immediately.
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Celiac.com 11/27/2020 - Summer has given away, and autumn is definitely beckoning with its crisp air and shortening days. Celebrate the transition with this simple, yet tasty salad that offers the best of summer and fall in one nutritious bowl. Dried cranberries, chunks of sweet, crunchy apple, and a dash of toasted pumpkin seeds bring out the flavors of fall to this crisp green salad. Ingredients 1 package (10 ounces) mixed salad greens or red leaf lettuce 1 medium red apple, diced 1 medium green apple, diced 1 cup shredded Parmesan cheese ½ cup dried cranberries ½ cup pumpkin seeds, shelled and toasted Dressing: 1 cup fresh cranberries ½ cup sugar ½ cup apple cider vinegar ¼ cup thawed apple juice concentrate 1 teaspoon salt 1 teaspoon mustard 1 teaspoon grated onion 1 cup canola oil Directions: Combine the first six ingredients. To make dressing, pulse next seven ingredients in a blender, covered, until well mixed. While processing, gradually add oil in a steady stream. Drizzle desired amount of dressing over salad; toss to coat. Refrigerate any leftover dressing. Toast pumpkin seeds by baking them in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat, stirring gently, until lightly toasted.
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Celiac.com 11/14/2020 - Looking for a tasty, nutritious fall lunch that's a snap to make, fun to eat, and will put smiles on all the faces? These gluten-free grilled cheese and apple sandwiches are just the thing! Ingredients: 1 small crisp apple, thinly sliced, divided 2 tablespoons butter ¾ teaspoon salt 1 tablespoon lime juice 4 slices of thick gluten-free sourdough or other bread 1 cup shredded Gouda, Swiss or Cheddar cheese 1 pinch ground black pepper, as desired Directions Use one tablespoon to butter the outsides of four slices of bread. Leave insides unbuttered. Turn buttered sides down, and divide ½ cup cheese between the unbuttered sides. Top with the remaining apple slices, cheese and bread. Make sure buttered sides are out. Heat a large nonstick skillet over medium heat. When pan is hot, add the sandwiches, buttered side down, and cook until well browned. Flip when one side is down, and repeat other side until the cheese is melted, about 2 minutes per side. Remove to cutting board and slice in half. Serve immediately.
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Celiac.com 07/18/2020 - If apple and pecan pies had a love child with cream cheese, this deliciously familiar, yet different, cheesecake would be the result. Brown sugar, apples, pecans, cream cheese and cinnamon all come together to deliver this outstanding Apple-Pecan Cheesecake. The crust of almond meal, almond flour, crushed pecans and butter brings it all home. Ingredients: 2 pounds (32 ounces) cream cheese, softened 1 cup sour cream 4 eggs 3 Granny Smith apples, peeled, chopped 1 cup almond meal ½ cup almond flour ⅓ cup butter, melted, plus more as needed 2 tablespoons brown sugar 1½ cups packed brown sugar, divided 1 teaspoon vanilla ¾ cup chopped pecans ⅓ cup crushed pecans (for crust) 1 teaspoon ground cinnamon Directions: Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix ⅓ cup crushed pecans, almond meal and almond flour, butter and 2 tablespoons sugar; press onto bottom of prepared pan. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream, and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter. Bake 55 minutes, or until center is almost set. Allow to cool completely. Refrigerate for four hours. Serve chilled.
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Pure Market Express Gluten-Free Apple Crisp
Celiac.com Sponsor: Review posted an article in Product Reviews
Celiac.com 01/18/2013 - Pure Market Express makes some of the most delicious gluten-free, dairy-free desserts around. Earlier this year, I wrote a rave review of their gluten-free lemon tart; not surprisingly, their apple crisp is every bit as yummy. What I love about Pure Market Express is that they avoid trying to emulate wheat-containing products. Their apple crisp doesn't contain any of the standard wheat flour alternatives that you might expect to find in a gluten-free apple crisp (sorghum flour, tapioca flour, corn flour, etc.) Instead, they include gluten-free oat groats, pecans and almonds. Personally, this keeps me from feeling like something is missing, as I'm having a completely different gustatory experience from what I am used to. In other words, I am allowed to enjoy the product for what it is, and not what I think it should be. While it isn't exactly the 'crispiest' apple crisp I've ever eaten, it is oh-so-flavorful. The apples are particularly tart, and they use some of the highest quality, lowest sugar content organic agave nectar available. It is a perfect balance of tartness and sweetness. Definitely worth a try! -
Summer is winding down, and the first apples of the season are tight around the corner. I love apple desserts. I love baked apples, apple cobbler, apple streusel, and, of course, apple crisp. This recipe makes a delicious gluten-free apple crisp that will bring smiles all around the table. It tastes great on its own, or goes great with vanilla ice cream, or frozen yogurt. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ¾ cup rolled gluten-free oats ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add flour, oats, brown sugar, cinnamon 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 sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
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Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart. However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits. In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods. This pie crust recipe comes from King Arthur Flour Great Gluten-free Apple Pie Gluten-free Pie Crust Ingredients (Makes 1 crust): 1¼ cups King Arthur Gluten-Free Multipurpose Flour 1 tablespoon sugar ½ teaspoon xanthan gum ½ teaspoon salt 6 tablespoons cold butter 1 large egg 2 teaspoons lemon juice or vinegar Apple Pie Filling Ingredients: 6 cups thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 tablespoons King Arthur Gluten-Free Multipurpose Flour ¾ teaspoon ground cinnamon ¼ teaspoon salt 1 tablespoon lemon juice Directions: Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie. Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining. Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary. Shape into a ball and chill for an hour, or up to overnight. Allow the dough to rest at room temperature for 10 to 15 minutes before rolling. Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour. Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom. Add filling. Roll out the second pie crust, cover pie and pinch crust edges into ridges until closed. Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking. Tips for Better Baking: Baking on high heat at the beginning will help prevent sogginess on the bottom of the crust. For best results, use a metal pie pan. Aluminum works best. Bake at 425°F on the bottom rack of your oven for 20 minutes, then reduce the heat to 350°F, move your pie to the middle rack, and continue to bake until the crust is golden and the filling is bubbly (40-45 minutes total baking time). Brushing the crust lightly with milk and sprinkling it with sugar will help the crust to brown better, and will also give a nice sparkle and sweet crunch to your finished pie. Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like): Holiday Pumpkin Bread (Gluten-Free) Orange Walnut Bread (Gluten-Free) Pumpkin Pie Banana Nut Bread #3 (Gluten-Free) Gingerbread #2 (Gluten-Free) Decadent Gluten-Free Triple Chocolate Chunk Cookies Quick Cranberry Coconut Cookies (Gluten-Free) Molasses Spice Cookies (Gluten-Free) Snickerdoodles (Gluten-Free) Pumpkin Chocolate Chip Cookies (Gluten-Free) Soft Sugar Cookies (Gluten-Free) Frosted Pumpkin Bars (Gluten-Free) Sugar & Spice Madeleines (Gluten-Free) Lebkuchen (German Ginger Cookies - Gluten-Free) Three Ingredient Gluten-Free Pie Crust Danish (Gluten-Free) Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free) Apple Crisp #2 (Gluten-Free) Tasty Apple Crisp (Gluten-Free)
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Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins, dried currants, or fresh cranberries (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ½ cup crushed almonds ½ cup crushed pecans ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed. Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt.
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Celiac.com 11/30/2019 - Potato Latkes have a storied place in food lore. Latkes and potatoes are usually joined at the culinary hip. You don't usually get a latke without a potato. We've previously published recipes about more traditional-style gluten-free potato latkes, you know, the ones with actual potatoes in them. These are not those latkes. Except for a bit of potato starch, these latkes are both potato-free and gluten-free. They are also easy to make, quick to cook, and sure to please. Ingredients: 2 Honeycrisp or Gala apples, plus 2 Granny Smith apples, each stemmed, cut in half and cored Juice of 1 lemon ½ teaspoon fine sea salt ¼ cup potato starch, or tapioca flour ½ teaspoon baking powder ¾ teaspoon freshly ground black pepper, plus more as needed 4¼ ounces extra-sharp aged white cheddar (1¼ cups) 1 large egg Vegetable oil, for frying Directions: Line baking sheet with paper towels, then seat a flat cooling rack on top. Use a large-holed grater, or food processor, to shred the apples into a mixing bowl. Add the lemon juice and salt, then toss to coat. Let sit for 5 minutes. Meanwhile, whisk together the potato starch or tapioca flour, baking powder and pepper in a separate mixing bowl. Transfer the apples to a clean kitchen towel or at the center of a few layers of cheesecloth. Squeeze out as much moisture as possible over the sink, then open and let the shredded apple fall into the potato starch or tapioca flour mixture, shaking it all out of the cloth. Add the cheese and mix well. Add the beaten egg and stir to distribute evenly. Pour in enough oil to create a depth of ¼-inch in a large nonstick skillet over medium heat. Once the oil shimmers, add 4 or 5 double tablespoonfuls, flattening each one slightly and leaving space between them. Pan-fry for about 1 minute until browned on the bottom, then use 2 spatulas to carefully turn them over, so they land away from you in the skillet. Cook for 30 seconds to 1 minute until golden brown on the second side, then transfer to the rack to drain. Season lightly with pepper, and serve warm.
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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.
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Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember. Ingredients: 2 tart apples, peeled, cored, and cut into 1-inch pieces 2 pounds boneless pork loin roast, trimmed 1 14 ounce can whole-berry cranberry sauce 1½ teaspoons grated orange zest ⅓ cup orange juice ⅓ cup shallots 2 tablespoons apple cider vinegar 1 inch thumb of fresh ginger, peeled and grated 1½ teaspoon Dijon mustard Salt and pepper to taste 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed Directions: In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast. Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking. When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing. While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened. Serve the pork slices with a spoonful of sauce and apples on top. Reserve the remaining sauce, and use to top pork, as desired. Serve with vegetables and rice for a great meal.
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Celiac.com 10/27/2016 - Fall is upon us, but if you're reluctant to give up on salad just yet, here's a tasty salad that makes a perfect transition into fall. Ingredients: 2 tablespoons honey 2 tablespoons walnut oil or olive oil 2 tablespoons balsamic vinegar 1 green apple, cored and thinly sliced 2 carrots, roasted, steamed, and cut into chunks 2 beets, cleaned and roasted ½ cup walnut pieces, toasted ½ feta cheese, crumbled salt and fresh pepper, to taste Directions: In large bowl, whisk honey, oil and vinegar, season to taste. Steam carrots and roast beets. When carrots and beets are done and cool, cut into chunks and toss with chopped apple and with dressing. Sprinkle with nuts and feta cheese. Serve.
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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!
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