gluten free

Apple Crisp: Easy and Tasty

Apples are the centerpiece of the fall harvest culture, and we entered fall last week so it’s time for some apple-based dessert!  Some may think pumpkins are the way to go in baking, but I firmly believe the apple is king in autumn in America.  Crisp, sweet, flavorful and so very good for you. Apple crisp is nice as it goes together quickly and travels well. I will be camping next weekend, and it will be very good indeed baked on a campfire.

If you can, get the organic ones as the sprays they use on growing apples are not at all good for you.  I have made apple crisp with some baking apples from a pick it yourself farm near Milford NJ and it was very tasty.  I especially suggest you get your apples at an actual apple orchard.  Another orchard just south of Hellertown, PA is Bechdolt’s Orchard which grows many apple varieties.  Go there if you want the freshest tastiest apples in the Saucon Valley area.  Apples grow all over the globe so shop where you can get them fresh and crisp! The variety is up to you but I would not suggest any that are not meant for baking; don’t use red delicious as they are for eating only, same goes for honey crisp apples. apple-cart

This recipe is out of Gluten-Free Baking Classics Cookbook by Annalise G. Roberts with a few minor changes.  I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements.

And it is so much easier than a pie.  No crust to mix or roll out.  Just a simple mixed up topping to add to the cut up apples.  Bake it and voila: a yummy yet fairly healthy dessert!

I have made the topping several ways.  You can cut un-melted butter into the dry ingredients; it makes for a firmer crumb than the melted version below. I have made it egg free but it really somehow needs that egg to pull it together to mimic a wheat flour based crisp.  The oats can be left out if you don’t like them or can’t eat them. I personally love oats in my crisp.  A quarter cup of chopped nuts can be added to the topping; really a nice touch too!  I don’t like it too sweet so I use the lesser amount of sugar.  This is entirely a personal choice.  You can up the nutritional value by adding flaxmeal to the dry mix; 2-3 tbsp.

For those who love ice cream, this recipe is absolutely perfect with a big scoop of vanilla ice cream next to it.  I like it warm from the oven but it also is tasty cold the next day, if you have any left over that is!

pork tenderloin, banana choco cupcakes 007

Angie’s Apple Crisp

1 cup King Arthur’s Basic GF flour (mix recipe is available below)

½ to ¾ cup sugar (I prefer brown sugar)

½ cup old fashioned gf oats

1 ¼ tsp baking powder

1 tsp cinnamon

Sprinkle of nutmeg

½ tsp xanthan gum

½ tsp. salt

1 large egg

6 cups peeled and thinly sliced apples

¼-1/3 cup butter, melted

Heat oven to 350 degrees.   Put rack in center level of oven.  Lightly butter a 9 inch square pan or spray with cooking spray.

Combine all the dry ingredients.  Add egg and stir to mix well.   Place apples in the baking pan, top with the dry mix and sprinkle with the melted butter.  Bake 40-50 minutes until bubbly and the topping is lightly browned. Let cool at least 10 minutes before dishing out. Six servings.

You can bake this on a grill with the lid down or even on a campfire although that can be chancy due to uneven heat. Let me know how you bake yours!

Brown Rice Flour Mix (same as King Arthur’s Basic GF blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Originally posted by me October 2015.

Chocolate Chip Pumpkin Muffins

Fall is all about those pumpkin flavored things like pumpkin spice lattes etc. I agree that pumpkin makes homemade baked goods even better tasting. A few years ago I made a batch of pumpkin muffins; they turned out nice.  Next, I did the upgrade version: mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins! Today I am baking them with the addition of a heaping 1/3 cup raisins; I tried a few in the batter last time and loved the sweet flavor of the raisins sprinkled throughout the muffins. Doing that but even more raisins!

This recipe is my version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  I sprinkled them last time with oatmeal, but I do love to use coarse sugar too. Today they are naked; in a rush so no time for sprinkle efforts.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks. My guy loves them about as much as I do. Enjoy!

chocolate-chip-pumpkin-muffins-011

Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

1/3 cup heaping of raisins (optional)

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 1 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  I baked these on the convection setting of my range; done in 17 minutes. Rest for five minutes and then remove from the pans using a fork, cool on a rack. Freezes well for up to 4 weeks.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Originally published in 2016; minor updates to recipe as to adding raisins and using a convection oven.

Blueberry Tartlets in Flat Bottom Tartlet Pans

Blueberries still rule my fruit universe right now; they’re fairly plentiful and always sweet.  The flavor can’t be beat. My guy loves them, and I have to agree; they are the tastiest and healthiest fruit.  I am in love with these tartlets. The crust to fruit ratio is perfect and I made them with a minimum of sugar as these ripe berries are already quite sweet. I got my fruit at Aldi’s for a great price; every grocery store has blueberries by the pint. They are very good for your body, full of fiber, low in sugar, and full of other nutrients. They are especially you have blood sugar issues.  See http://www.medicalnewstoday.com/articles/287710.php for more information.

Tips: Try not to bake in a hot kitchen; it makes it hard to roll out dough or even make the crumb mix. If it gets above 76 degrees, you should turn on the air to keep your crust from acting weird.  I had to put mine in the freezer for a bit to help it hold the desired shape.

Don’t eat these tartlets fresh from the oven; they should be cooled to just warm or room temperature or even a bit chilled. They were perfect, just like a big pie only tiny each is one individual dessert.  You could certainly serve them with vanilla ice cream. We had them that way last summer and that was a treat indeed.

My apologies: these pictures were taken in a hurry; hot day and there was no spare time so they are looking rustic and crumbs dot the baking pan but frankly rustic tartlets are lovely. Be as tidy as fits your needs.

Angie’s GF Blueberry Crumb Tartlets: makes 5

CRUST:

1 cup gf flour (King Arthur basic gf blend)

¼ cup sugar

1 tsp. xanthan gum

5 Tbsp. cold butter

1 tsp. vanilla

You will need 5 flat bottom 4-inch tartlet pans if you make them all at once. My pans are 4 in an attached group. I baked 4 one day and 1 the next day

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add vanilla. Mix briefly

Filling:

2 1/3 cups fresh blueberries, place in medium bowl.  Mix with:

6 Tbsp. sugar

2 Tbsp. quick tapioca

¼ tsp. cinnamon

Let stand while you prepare the crumb crust. This is important so the tapioca can soften and absorb some juices before baking. If you like things tart add a tsp or two of fresh lemon juice to the berries.

Tartlet construction: dump in crumbs and press in the crust to fill each of the 4 tartlet shapes with no holes or thin spots. Do the same to create 1 more tartlet crust. If you only have one pan you can refrigerate the dough and make the other tartlet later.  Fill each tartlet with fruit mixture to the top of the dough… after you have the crumb topping ready to go.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form. If you let them spin extra-long you get big fat crumbs if you want that look.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of each tartlet with crumb mix; use as much as you like.  I didn’t measure; just sprinkled until the fruit was barely visible through the crumbs. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.

Bake in a preheated 375-degree oven for 25-30 minutes until bubbly and the crumb crust is light brown.  Cool at least a half hour before serving at room temperature.  I think it is best served the same day you make it, or no more then 12 hours after baking for optimal flavor.  The crumbs will get soggy if too much time passes. Mine was still very good the next day; just not as great as when really fresh.

blueberry tartlet 2017

Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for 5-8 minutes before filling it with the fruit.

Brown Rice Flour Mix (Same as King Arthur GF All-purpose blend)
2 c brown rice flour

2/3 c potato starch – Not potato flour

1/3 c tapioca flour

Note: the crust and crumb recipe are out of Annalise Roberts cookbook, Gluten Free Baking Classics, Second Edition. Adaptation and filling recipe are mine. Originally posted summer of 2017. No changes made to recipe.

Swiss Chard Tacos

Tomorrow isn’t Tuesday and meatless meals don’t thrill me like those made with serious proteins, favorites like salmon, poultry, lamb or pork.  That said, I have a few delightful vegetarian items I make on occasion.  This recipe is at the top of my roster, these Swiss chard tacos. My sister made these once while I was up visiting her.  I was skeptical but found them to be really delicious and a great way to use up a lot of the Swiss chard growing profusely in my gardens!  No meat but you won’t miss it in these flavorful and filling tacos.

I sometimes use Mexican cheese but you can also use Monterey Jack as that is what the original recipe called for and what I currently prefer.  The recipe is out of an old Home and Garden magazine. I made a few changes….added some ground cumin for extra spice. Don’t forget the red wine vinegar, really a great finishing touch.

The white corn tortillas in these pictures (La Bandarita brand) came from Wegmans; they have one up near Boston.  There are three Wegman’s here near me. I got some light corn tortillas today at my local Giant; they work well. Enjoy!

chard taco

Sorry for the messy picture. I guess I should make a prettier taco!

Karen’s Swiss Chard Tacos

1 lb Swiss chard

½ tsp. cumin seeds

¼ tsp. ground cumin

½ a red onion, chopped

1 red pepper, chopped

1 tbsp. olive oil

1 clove garlic minced

1 Tbsp. red wine vinegar

1 can of black beans, rinsed and well drained

8 tortillas; corn flour

1 cup of Monterey jack cheese or Queso Fresca cheese; grated

1/3 cup sour cream, reduced fat is my preference

cilantro for garnish if desired

Directions:

Chop up the chard stems into half inch dice.  Rough chop the rest of the chard and set aside. Heat a large frying pan and add the cumin seeds; cook 1-2 minutes until fragrant.  Add olive oil then chard stems.  Cook 3 minutes until softening.  Add the chard leaves that you have rough chopped, ground cumin, onion, garlic and red pepper.  Cook 3 min, stirring.  Add the red wine vinegar and the black beans.  Stir well, cook 3-4 minutes longer. The greens should be wilted but they don’t need to be fully cooked down.

Meanwhile while the filling cooks; heat oven to 350 degrees.  Lay tortillas out on baking sheets.  Sprinkle grated cheese in the center of each.  Bake 4-5 minutes until cheese starts melting and tortilla is somewhat crisp. Remove from oven.  Place a generous amount of chard mixture on each tortilla.  Top with a spoonful of sour cream.  Sprinkle cilantro over top if desired.  I am not a fan but you might be…

Update on my GF Journey and Life In General

Hi, it’s been 13.5 years since I went GF. I have never regretted that decision. It is very challenging at times to be gf but I actually thrive on challenge so I’m still learning a lot and eating great healthy food! I don’t really feel deprived, and I have grown decently skilled at gf baking. We eat good around here!

The last 18 plus months I have been making a lot of gf sourdough breads, rolls, bagels and scones. Maybe obsessed is a better word. I just made yet more bagels; been a while and this time I swapped some of the sorghum flour for oat flour and they were wonderful in the texture and flavor department. You might want to try gf sourdough; definitely a game changer in the bread/roll department. Great flavor and texture. I still make a Japanese milk bread regularly; it is awesome fresh and makes great grilled sandwiches.

I had shoulder surgery in mid-June so I haven’t been baking or cooking anything complex. I did do those bagels, and I am planning a press in crust blueberry pie Saturday morning. Rolling out dough is very challenging; I did make a few pita breads and rolled out 3 of them one handed; pretty awesome with hummus or Aldi’s feta dip. Before my surgery I made gingersnaps, rhubarb custard pie and beautiful hot cross buns that were the best I’ve ever had. I haven’t been posting much as for a few weeks it was pretty hard to type. FYI: I often add something interesting to my posts after I send it out so if you follow my blog, I recommend that you look at the actual post a few hours later for the updated version! I generally try to get everything in, but I can’t resist adding more to each post.

We were to a gf restaurant a few weeks ago in Quakertown and loved it; Yo Mama’s Kitchen in the Qmart. Definitely worth the time to go and try a meal there. Freaking amazing to find a place with a totally gf menu. Kinda surreal actually! You won’t be disappointed by their casual menu, big servings and delish! I just did a review of this place. Look on fb for their page, menu and hours there as well as mouthwatering pictures of the food. I only wish there were more restaurants like this place!

Finding more gf offerings in stores; Wegmans in particular has expanded their gf selection greatly in the past 10 plus years; seems to be the best and biggest selection around my neck of Pennsylvania (Lehigh Valley).

I’m debating probiotics for better gut health. Debating making fermented foods once the summer heat abates.

Hopefully by late summer I can roll out a pie crust again… Enjoy your summer my friends and eat safely!