Gluten Free Apple Pie

Ingredients:

• 2 Gluten-free pie crusts for a 9-inch pie plate
• 7 cups peeled Grannie Smith apples, sliced 1/4" think (about 2 1/2 pounds)
• 3/4 - 1 cup sugar (if using a tart variety of apple, use more sugar)
• 2 tablesppons gluten-free sweet rice flour or tapioca flour
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablesppons cubed butter
• Prep time: 30 minutes
• Cook time:  50 minutes
• Total time:  80 minutes
• Yeild:  1 9-inch pie

Preheat oven to 425°

Use one 9-inch pie plate

1. Prepare gluten free pie crust.  Use any you would like.

2. Line 9-inch pie plate with one of the prepared gluten-free pie crusts.

3. Combine sugar, sweet rice flour OR tapioca starch, cinnamon, nutmeg and salt in a  large bowl and use a whisk to thoroughly blend ingredients.

4. Add sliced apples and gently coat apples with sugar mixture.

5. Pour apples into dough-lined pie plate and distribute them evenly.

6. Dot the top of the apples with cubed butter.

7. Place the second prepared crust over the top of the apples. Press edges to seal dough and use your favorite method to flute the edges (pressed with fork tines, etc.). Cut or poke several small vents in the top of the pie crust.

8. Bake for 50-60 minutes, until top is golden brown and apples are tender.

9. Check frequently. If edges brown too quickly, place a strip of foil around the edge to prevent burning.

10. Allow pie to cool for several minutes before cutting.

Gluten Free Apple Crisp (dairy free)

Ingredients:

6 apples (Macintosh, Delicious, Pink Lady, Gala)
1 tablespoon lemon juice
2 tablespoons pure maple syrup 
2 teaspoons tapioca or arrowroot starch
1 cup quinoa flakes
3/4 cup sorghum flour (or brown rice flour)
1 cup organic light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon sea salt
3/4 cup organic coconut oil

Instructions:

Preheat the oven to 350ºF. Grease the bottom and sides of an 8x11-inch gratin or baking dish with vegan buttery spread. Set aside.

Peel and core the apples. Slice them and toss into a bowl. Sprinkle with lemon juice and toss to coat. Add the maple syrup and stir. Dust with tapioca starch and stir again to coat the slices. Pour the slices into the prepared baking dish.

In a mixing bowl, combine the quinoa flakes, brown rice flour, brown sugar, cinnamon, ginger, and sea salt and whisk to blend. Add the coconut oil in pieces and using a whisk or a pastry cutter, cut the coconut oil into the flour blend until you have an even, sandy mixture.

Spoon the mixture all over the top. 

Bake in the center of a pre-heated oven for about 20 minutes. Cover the top loosely with a piece of foil and continue to bake for another 20 minutes or so (depends upon the size/type of apples), until the apples are fork tender and the sides of the crisp are bubbling. (The foil will help keep the topping from browning too much.)

Allow the crisp to cool before serving- though slightly warm it is luscious. We had leftover apple crisp the next day, chilled, right out of the fridge, and Darling it was fabulous cold, too. It tasted like apple pie.

Serves 8.

Baking time : 40 to 45 minutes.

Note:  Gluten Free Goddess

Grandma Zieglowsky's Homemade Ice Cream

4 large eggs
2 cups sugar
Half Gallon container whipping cream
Half Gallon container half & half
1 1/2 tablespoons of vanilla
pinch of salt
2% milk

Put eggs in bowl and beat until frothy add the sugar and beat until the sugar is dissolved. Add the whipping cream and half and half and beat until mixed. Add vanilla and the salt. Stir until blended. Pour into the container w/paddle. Fill the container the rest of the way to the fill line with milk. Take and mix it the with the paddle. Put lid on and put in ice bucket container.

Add ice about 1/3 to 1/2 way up, then add the salt-about 1 handful over ice. Add more ice, add salt. Finish adding the ice should always be just a little above the ice cream. finish with salt. When ice gets down some add more ice with salt.

Gluten-Free Peach Dump Cake

I LOVE peaches in the summertime - this was a hit!  We haven't tried this as a dutch oven - but I think it would work!!!

6 ripe peaches, peeled and sliced
1/2 cup sugar
1/4 cup orange juice
1 15-oz package gluten-free yellow cake mix
1/2 cup butter (for dairy free I used Best Life)

Preheat oven to 325' place peaches in 9*13 inch pan.  Sprinkle with sugar and drizzle with orange juice; mix and let sit for 5-10 minutes to bring out the juices. 

Sprinkle dry cake mix evenly over the peaches.  Spoon the melted butter evenly over the cake mix.  Bake for about 50 minutes or until top is golden brown, peaches are tender, and filling is bubbling around the edges.  Serve warm or at room temperature with vanilla ice cream or frozen yogurt (for dairy free we use Soy Ice Cream).  Refrigerate any leftovers.

Strawberry Ice Cream - Dairy Free

1 banana, sliced and frozen
1 handful of strawberries, frozen
1-2 tablespoons coconut milk
1 teaspoon vanilla extract

Place the frozen bananas and strawberries into a food processor. Start blending then add in the vanilla and coconut milk. Just enough for it to blend together but not too much, we want it to be really thick! Once it is nice and smooth but still very thick scoop it out and enjoy! It needs to be eaten right away as it will not keep very well in the freezer. Makes 2-3 servings.

Gluten Free & Dairy Free Coconut Ice Cream

2 cans of coconut milk
1/2 cup of honey
= yummy!!!

Place in Ice Cream maker & enjoy!!!


For my son we use 1 can coconut milk and 1/4 cup honey