Gluten Free Baked Apple Crisp!!

My daughter left for college about a month ago and ever since I have been re-learning my way around the kitchen. You see, she has been experimenting in the kitchen since she was 6 years old, wrote and published her first collaborative cookbook when she was 10, and has since edged me out of my cooking responsibilities as a wife and mother. We’ve been missing her terribly and her delicious cooking too! I was hankering for a treat on Sunday night and decided to do something about rather than eat another rice cake or carrots. I spied a recipe for Apple Brown Betty in, “I Can’t Believe It’s Food Storage” by Crystal Godfrey and decided to give it some modifications and make it for dessert.

Baked Apple Crisp form Sarah L Cooks Kitchen

Filling

2 C boiling water

4 C dried apple slices (we get ours from the LDS Online store)

Add the following after the apples and water have set for at least 5 minutes.

1-2 drops clove essential oil from doTerra

1/4 C barley malt

 

Topping 

1/2 C gluten-free all purpose flour (I used Pamella’s this time)Baked Apple Crisp form Sarah L Cooks kitchen

1/4 C gluten-free oats (I used Bob’s Red Mill this time)

1/4 t cinnamon

1 t brown sugar

1/4 C butter

 

Pour boiling water over dried apples. Let stand at least 5 minutes. Meanwhile, mix dry topping ingredients together, then cut in butter. Drain 1/4 C of liquid off the bowl of apples and stir in the barley malt and 1-2 drops of clove oil. You may also choose to add 1-2 drops of cinnamon oil to the apples as well. Place apples and any remaining liquid in a greased pie plate of 9-inch square baking pan. Sprinkle topping over the apple mixture. Bake at 350 F for 55 minutes.

I think it tasted best served warm, but that didn’t stop me or My Handsome Man for having the “leftovers” this morning for breakfast. I had mine with three over-easy eggs and My Handsome Man had his with large vanilla protein smoothie.

 

Monday Munchies: Hearty Quinoa Oat and Chia Bread

Hearty Oat Quinoa and Chia Bread

Hearty Oat Quinoa and Chia Bread

Inspired by Sweetie Berry’s Marvelous Monday challenge, I took 13 minutes today and created a new recipe by modifying the Oat Bread recipe from my Bread Maker Cook Book.

It’s dense, and the flavor was fabulous and it paired well with salad of hard boiled eggs, cilantro, and green onions.



Here’s the recipe: 
Add to the bread maker loaf pan the following ingredients in the order they are listed and sprinkle yeast over the top of the dry ingredients:

  • 1/2 C Almond Milk (Called for Apple Juice)
  • 1 C Water
  • 2 TBS Coconut Oil (Called for butter)
  • 2 TBS Agave Nectar (Called for brown sugar)
  • 1 tsp Salt
  • 1 and 1/3 C Quinoa Flour (Called for 2 and 2/3 C all-purpose flour)
  • 1 and 1/3 C Spelt Flour (Next time I will try brown rice flour to make the recipe gluten free.)
  • 1/4 C Chia Seeds
  • 1/2 C Rolled Oats
  • 1 TBS Active Dry Yeast (or one single serve package)

Once you have added all the ingredients to the loaf pan, insert the pan into the bread maker and press the setting for WHITE BREAD and then press start. When it’s COMPLETE, remove the pan from bread maker and turn loaf onto cooling rack. Slice when cooled a bit….I like my bread warm, so I don’t wait too long! :-)

Would love for you to share your favorite bread maker recipe below!

Feed Your Family Friday: Spanish Pot Roast and Veggies Crock Pot Style

300_foodsystemsAs a busy mompreneur and gluten free girl, I love crock pots for those days when we really want to eat well, but I know there will be NO TIME to prep dinner!

This week I decided to try the recipe, Spanish Round Steak” form the “Fix it and Forget it” cookbook by Dawn J Ranck and Phyllis Pellman Good. Since I am a “Cook”, I made a few tweaks to the recipe and listed them in GREEN within the recipe.

Spanish Round Steak: 4-6 servings

  • 1 Small onion, sliced (1.5.onions coarsely chopped)
  • 1 rib celery, chopped
  • 1 green bell pepper, sliced in rings (I coarsely chopped the pepper as well)
  • 2 lbs round steak (Mine as 3 lbs)
  • 2 Tbsp chopped fresh parsley or 2 tsp dried parsley (I skipped this all together)
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp dry mustard (I used 2 Tbsp prepared mustard)
  • 1 Tbsp chili powder (I didn’t have it, so I used the same amount of Garlic Pepper from Costco)
  • 2 C canned tomatoes (Little Man hates chopped tomatoes, so I used a 24 oz can of Garlic and Onion spaghetti sauce — the kind without corn syrup or other yucky stuff)
  • 1/2 tsp salt (Skipped it and let everyone add their own salt)
  • 1/4 tsp pepper (Skipped it because I added the Garlic Pepper)

Spanish Potroast Sarah L CookI basically ignored all the directions in the book and simply put the roast in the pot and dumped all the other ingredients around it and on top of it as they were listed on in the recipe. Then, I covered the pot and cooked for 1 hour on high, followed by 7 hours on low. It was served with garlic mashed potatoes, but we prefer it with quinoa!

What’s on the menu for dinner at your house tonight? :-)