I just had to make this Gluten Free Hot Apple Crumble today! The other day I tried Enjoy Life’s granola and it just made me happy! My only complaint is that it made me want all sorts of things with it like ice cream, yogurt and just the whole bag! I thought about what else it would be really good with and hot apples just seemed to be the perfect match. So today I decided to make 2 versions of this Hot Apple Crumble with Coconut Ice Cream. This one is Gluten Free and Non-Dairy also no sugar added. Although I used sweetened coconut flakes, which I really prefer you could use non-sweetened. I have never made anything like this or really ever ate anything like this before. You see, I am not really an apple pie kind of gal. I don’t really like “cooked fruit” but I have to say that I have been converted to the happy medium of not quite pie – “Apple Crumble”! I must say that if you have to cut out the dairy and are trying to watch your sugar intake, this is a very good dessert that will fool most!

I made this in one of the All Clad Oval bake pans which will serve 2 to 4 people.

 

Crust -

1/2 cup almond flour

1/2 cup chopped walnuts, coarse

1/2 cup sweetened coconut flakes

1/8 tsp. sea salt

2 Tbs. grapeseed oil

Mix with a fork and pour 3/4 of mixture into the baking pan. The left over 1/4 will be used for the topping.

Bake at 375 degrees for 8 minutes. Take it out and cool it on a rack.

Filling -
2 Granny Smith Apples, peeled and chopped

2 Tbs. grapeseed oil

1 Tbs. lemon juice

1 Tbs. agave

1 Tbs. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

1/2 tsp. vanilla paste – I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Paste.

1/3 cup Gluten Free cinnamon crunch granola with raisins by Enjoy Life.

Mix with a fork and add to the pan with the crust and bake at 375 degrees for 45 minutes covered with foil. Take the foil off and bake 5 minutes.

Topping –

Use the left over crust mixture and add about 1/3 cup of Enjoy Life Cinnamon Crunch Granola. Mix it together with a fork and add to the top of the baked apples. Drizzle some honey on the top to just cover it in a zig-zag motion. This will help the topping brown a bit. Bake for 5 minutes then take it out and let cool slightly on a rack.

Scoop out to fill the bottom of a dish big or small, add a big scoop of So Delicious Coconut Milk Coconut Ice Cream or your favorite flavor….dive in!

Enjoy!

Lisa
 

 

P.S. I will also post the Gluten Free with Dairy (i.e. with butter) recipe later… if you really want it…

 

For more info about the GLUTEN FREE FOODIES events or to chat with me via email glutenfreefoodie@gmail.com

I look forward to hearing from you!

I have been wanting to make this Gluten Free Potato Soup ever since the rain started a few weeks ago. I finally gave in today and just had to do it! This is one of those things that just seems to satisfy a little bit of every kind of craving that you might have – hot creamy potato, steaming from a deep bowl as the fragrance of fennel and leeks rises and wake up your senses. These are not my usual everyday flavors. I am excited and can’t wait to dive in … mmm … it is just perfect! Nothing overpowering and all working together very nicely. Who would guess that it is Gluten Free and Dairy Free?
 
Now comes the fun part … putting it all together … work with me here on the measurements because you know how I am, I just go with it…

In a big pot – I use a 5 1/2 Quart Le Creuset Dutch Oven

Fill the bottom with Olive Oil and turn the heat on to medium.

Chop up one whole yellow onion and slice up one leek – add it to the pot and let it saute with a dash of sea salt and black pepper. Keep an eye on it, mix – about 5 minutes until the onions become translucent.

Chop up the fennel bulb and add it to the pot, mix it in well and let it saute about 5 minutes
Keep the green spiky top of the fennel to garnish.

Chop up about 5-8 small to medium size Yukon Gold potatoes in cubes – add to the pot and mix in well. Let the potatoes cook in with the onions for about 5 minutes as they begin to get slightly brown. Add 2-3 cups of Pacific Foods Gluten Free Chicken Broth or enough to cover the potatoes.

Dice up 3-4 medium cloves of garlic and add it to the pot. Add some dried Thyme, Rosemary and a bit more Sea Salt and Pepper, stir well. Cover the pot and simmer for about 25 minutes.

Turn off the heat. Scoop out about half of the soup into a heat safe bowl and let it cool. I put mine on top of an ice pack to let it cool about 5 minutes and I continue to stir it to release the heat.

Add about 1 cup of unsweetened cold Coconut Milk into the blender. Once the soup has cooled a bit, I scoop out half of that and put it into a heat safe blender. THIS IS VERY IMPORTANT – I remove the middle of the top of the blender and then put the top on to the blender. I use a towel to cover the hole slightly and then pulse the blender on puree a few times. You just want the big chunks of potato to become almost smooth. You do not want to fill the blender too high because the heat and pulsation may cause the lid to heat up too much and pop off. Please be very careful when you do this.

Pour the portion that you pureed back into the big pot. Add another cup of cold Coconut Milk into the blender and then the rest of the cooled soup. Put the top back on, cover with your hand and towel slightly and puree. Add this back to the big pot and stir in well.

Cook a few strips of bacon, 1- 2 per person depending on diet restrictions. I cook my bacon in between paper towels and on a microwave safe plate approximately 1 minute per slice. Once the bacon is done, dab excess grease off and chop up in to large bits.

Scoop out soup into bowls and garnish with bacon bits, fennel spikes and fresh ground black pepper. Serve and dive in!

Enjoy!

Lisa

For more info about the  GLUTEN FREE FOODIES  events or to chat with me via email glutenfreefoodie@gmail.com  I look forward to hearing from you!

Did you know that there is really good  GLUTEN FREE GRANOLA?  Have you tried Enjoy Life Food’s Granola? I love it – hot in the morning with Coconut Milk. This is one of my favorite, fast and easy ways to enjoy breakfast in the morning. I put about a cup of Coconut Milk into a bowl with a 1/2 cup of Enjoy Life Cinnamon Crunch Granola.

I admit there are a few things that I miss, but just as I think about it, another great company delivers. It is almost as if they are in my head or my stomach as I begin to think … would it be nice to have some granola – better yet some gluten free and allergy friendly tasty granola? I highly recommend that you look for this the next time you go shopping. Ask your grocer to carry it if you can’t find it. I put some in snack size zip lock bags or a small container and take it with me in the car. I always get hungry when I am out running errands and this is a great way to stick to a gluten free lifestyle. It is slightly sweet, with cinnamon and raisins. It definitely satisfies the crunch that we sometimes just need in a healthy snack.
Enjoy!

Yes, I will confess … I am smitten with pumpkin and I have made “Itty-bitty Pumpkin Pies with Chocolate” Gluten Free and Dairy Free.

Last year, I created a version of this but with dairy and pecans. I decided to adjust the recipe slightly to allow the Gluten Free/Dairy Free people to enjoy treats too during the holidays. (Last year I also used pecans but I ditched them because I found out that I can’t have them anymore … so out with the pecans and in with the hazelnuts.)

When I first experimented with this recipe last year I just did it and it worked. It was amazing! So delicious and the crust was a nice complement to the pumpkin with the nuts and coconut. I don’t usually measure, but this time I had to because I am entering this recipe into the Bon Appetit Blog Envy Bake Off. I am really excited about this because I happened to see the contest online yesterday. I thought about it for a few minutes and this was the first thing that popped in my mind. There is just one thing, I wanted it to be extra special because it is after all, Bon Appetit. So I decided to kick it up a notch and remembered that I am not only smitten with pumpkin alone but also dark chocolate! So here it goes …

 

I call them Itty-bitty because I bake them in the silicone cupcake cups.

You will need a regular size cupcake pan, silicone cups, two medium sized mixing bowls, a fork and a 1/4 cup (*or 1/8 measuring scoop) to use to pour the mix into the silicone cups.

Crust

Tip – mixing with a fork helps keep the mixture light and not clumpy.

1/2 cup Almond Meal coarse grind, not fine
1/2 cup Hazelnut Meal coarse grind, not fine

1/2 cup Walnuts coarsely chopped by hand
1/4 teaspoon sea salt

1/4 teaspoon cinnamon

Mix together with a fork.

Add 1/2 cup sweetened coconut flakes and mix together with a fork.

Add 2 tablespoons and 1 teaspoon of Grapeseed Oil and mix with fork.

Add 1 tablespoon of the crust mixture to the silicone cups inside the cupcake pans. Use the back of a well rounded spoon to press the mixture down so that it is concave. There will be a little bit of the mixture left over to use for topping.

Bake at 350 degrees for 5 minutes and let cool on a rack.

Filling

1 can or 15 oz. of Organic Pumpkin Pie Filling

3/4 cup light Coconut Milk

2 eggs room temperature and slightly beaten

1 teaspoon Pure Vanilla.

I prefer Nielsen-Massey Madagascar Pure Vanilla Bean Paste (see picture)

1/8 teaspoon salt

Hand mix together.

 

I made a dressing with olive oil, balsamic, chili powder, sea salt, ground pepper, thyme, garlic, paprika and honey. I mixed it all in a big bowl with some baby butter lettuce and sliced up some ripe avocado. I put the lettuce with the dressing on the plates.

I am in love … hot and spicy love … the kind that you crave and just can’t seem to get enough of … I will let you in on my secret …
Gluten Free Poblano Passion Soup!

The other night I just had this deep craving for something different and hot. Something that just wasn’t the ordinary daily flavors. The rainy season has kicked in around the Pacific NW and there is nothing better than a great big bowl of steaming hot soup. I wanted something easy so this is what I came up with.


Gluten Free Poblano Passion Soup
Pacific Gluten Free Broth 1 box
1 large yellow onion
3-4 large cloves of garlic
1-2 lbs. Chicken legs, wings or thighs with or without bones. I chose legs without the bones for ease.
olive oil
sea salt & fresh ground black pepper
paprika
chili pepper
1-2 limes
1-2 ripe avocados
1 large Poblano pepper
Jalapeno slices or green chillies
fresh cilantro
Corn tortillas for dipping

I roasted the Poblano pepper over the grill for about 15 minutes and kept turning it to roast all sides. You can also broil them by putting the pepper on a baking pan in the oven, top rack close to the coil and turn every few minutes. When all sides are done, put the Poblano pepper in a brown paper bag and roll up the bag tightly to create steam from the pepper. This will make it sweat and allow for easier removal of the skin. Leave it for about 10-15 minutes.

In a large pot, cover the bottom with olive oil and heat on medium. Dice up the onion and garlic and add to the pot with the oil. Sprinkle some sea salt, cover for a few minutes and let it simmer. Once the onions are translucent, add the chicken. Cover for a few minutes and then turn to cook through. Add the broth, sea salt, pepper, paprika and chili pepper and let simmer on medium covered for another few minutes while you cut up the Poblano.

Open the bag and take out the Poblano. Cut the stem off and slice down the middle. Brush off the outer skin with your hands. Remove the seeds and veins from the inside of the pepper. Cut into slices and the dice. Add to the pot with the chicken. Add the Jalapenos and or green chilies to taste or heat preference. Chop up the cilantro, add it to the pot and cover once again for about 15 minutes. Add the juice of one lime to the pot. Serve in bowls with more freshly chopped cilantro and Avocado slices. Warm up the Corn tortillas and eat. Total cooking time is about 30-45 minutes.

After just one spoonful of this soup I fell in love with the flavor of the Poblano pepper. It is slightly spicy but mellowed or well rounded. It is not the kind of pepper that kicks you! Tip – if you have soup left over for the next day … it is even better… I just can’t get enough!   So if you are making it for a gathering, make extra for yourself and make it a day ahead!

Enjoy!
Lisa

For more info about the GLUTEN FREE FOODIES events or to chat with me via email glutenfreefoodie@gmail.com                                                                           I look forward to hearing from you!

It’s time to rally for the Phillies tonight in the first game of the 2009 World Series!  In honor of the Phillies … Foley’s Pizza is making their world famous  (in my world) … Gluten Free Philly Cheese Steak Pizza !!! I went to see Mona yesterday in Bremerton to catch up on “pizza talk” … and I had the greatest Gluten Free Pizza – I had to order the Italian and after the first bite said … I need another pizza! So I asked if she could turn the Philly Cheese Steak Sandwich into a Gluten Free Pizza? To my delight … about 30 minutes later … hot out of the oven and in front of me…. a gorgeous pizza see picture with thinly sliced beef, sauteed green peppers, onion and lots of cheese … just like the sandwich but even better as a Gluten Free Pizza! So be sure to say “GO PHILLIES ! I WANT MY GLUTEN FREE PHILLY CHEESE STEAK PIZZA … PLEASE!” to get the special.  If you have non-gluten free people in your group you can order a regular as well. Trust me you won’t want to share this pizza because you will want all of it!

After just one bite I told her that this is the perfect way to celebrate the Phillies at the World Series and that I had to share this with the Gluten Free Foodies. So here is the info – Call Mona at 360.373.7222 – Foley’s Pizza  is located at 724 Lebo Blvd in Bremerton, WA. Free delivery with a $15 minimum ask for details when you call to place your order.

Gooooo Phillies!

Enjoy!

Lisa

For more info about the GLUTEN FREE FOODIES events or to chat with me via email glutenfreefoodie@gmail.com .  I look forward to hearing from you!

I just discovered Enjoy Life Soft Baked Snickerdoodle Cookies and I am hooked! I needed a little pick me up after a busy morning and thought I would make a cup of Stash’s Orange Spice Black Tea … the perfect pairing for these cinnamony soft cookies.

You know me by now, I read the packaging and really love this one! The back says – Have you ever heard a belly laugh? Their business is about making your insides happy! Gluten Free and made without the eight most common allergens. There is also a suggestion for more fun food ideas to use the cookies to make a pie crust with them or warm them up in the microwave for a fresh baked taste. I really appreciate it when companies take the time to think about things like this instead of just putting a product out in the market to get in the game. I applaud the team that probably puts in numerous hours just trying to come up with products that are more than just palatable. Products that are actually tasty and make you want more! I must say that I am not usually a fan of a soft cookie but this one won me over. I like knowing that it doesn’t contain wheat, dairy, peanuts, tree nuts, egg, soy, fish or shellfish. Granted the last two should never be in a cookie but it is really hard to make a yummy treat that even kids would eat without the basic foundations of egg and butter. Even if you can still have everything but Gluten in your diet, it is nice to expand your palate and know that you can still enjoy life without them!
Enjoy!

Lisa

For more info about the GLUTEN FREE FOODIES  events or to chat with me via email glutenfreefoodie@gmail.com .  I look forward to hearing from you!

Yes …. that is what I said … FOOD ART – Honey Crisp Apple with Almond Butter wrapped in Peppery Bacon on a stick! This is a perfect treat for an appetizer, finger food for a game, party or dessert (aka anytime). Yes … I allow myself to have bacon once a week and this is one of my favorite ways to devour it. If you are going to make it, I think you could vary the ingredients but I really like this particular combination best. Trust me … I researched this up and down … back and forth and this is the best combination for its’ particular sweetness-tartness-creaminess-salt and pepperyness (you know what I mean). The key is making sure that you get a bit of each in every bite for maximum enjoyment. Not that I need to say this but the apples and almond butter are organic. I made the almond butter myself. Nothing to it! The bacon is … you got it …Niman Ranch Pepper Bacon – Gluten Free. Hey … at least we are getting our fruit in for the day … it counts!

Tip – best way to assemble this piece of
“food art” – slice up the apple into quarters and apply the Almond butter liberally on all slices.

Take a stick and pierce the lower end of bacon and wrap it across the apple with the almond butter
diagonally, and be careful of your fingers as you go through the apple and bacon.

Assemble in a container like a vase for maximum viewing and enjoyment!

So this one is a quicky today. Try it this weekend and your family and friends will adore you even more!

 
Enjoy!
Lisa
 
Caution – the stick is for display purposes only. Do not eat this while on the stick.

For more info about the  GLUTEN FREE FOODIES  events or to chat with me via email glutenfreefoodie@gmail.com . I look forward to hearing from you!