We recently went apple picking and picked a five-gallon bucket full of apples.
After making two rounds of the easiest apple sauce
ever, I tried my hand at a gluten-free apple pie adapting an All Recipes recipe. I don’t think I’ve ever had an apple pie that was this delicious and I’ve eaten a lot of apple pie.
Best Gluten Free Apple Pie Ever
Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer, continue stirring occasionally to prevent burning.
Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
Fill the pie crust with apples, mounded slightly. Carefully pour the sugar and butter liquid over the crust. Pour slowly so that it does not runoff.
Bake 15 minutes in the preheated 425 (or 400) degree oven.
Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
Continue baking for 35 to 45 minutes, until apples are fork-tender.
We make this dish regularly and it is just as good in the winter as it is in the summer. Lately, we’ve been using Beanitos in place of tortilla chips and it is just as good.
In your InstaPot add the oil, chicken, cumin, garlic, paprika, salt and chicken broth. Set the venting knob to Sealing Position. Set to Poultry for 10 minutes.
While the chicken is cooking, dice the onion and green pepper.
When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
Use an immersion stick blender and blend the mixture. Bring to a boil.
Shred the chicken and add back to the pot.
Cover and put on keep warm until ready to serve.
We love cookies. Finding alternative cookies we can eat that also taste good is a bit more challenging. Luckily, I found this recipe on the back of Bob’s Red Mill Almond flour. With a few alterations, it is the perfect chocolate chip cookie alternative.
Gluten and Dairy Free Chocolate Chip Cookies
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Combine almond meal, baking soda and sea salt and set aside.
Mix room temperature coconut oil and maple syrup in a mixer until creamy but not fully incorporated. Add room-temperature whole egg, egg whites and vanilla extracts until fully mixed.
Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart.
Place in oven. NOTE: after about 3-4 minutes take them out and use the bottom of a glass to flatter. If you try to flatten before the cookies will just stick to the glass.
Bake until set and golden, about 12- 15 minutes.
Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.
With the recent addition of egg, wheat, cow milk and corn allergies (no one panic, it isn’t EpiPen level allergies just allergies we have to be mindful of on a daily basis.), we’ve tried to find ways to change up our favorite dishes to accommodate these changes. For Christmas dinner this year, we decided to make mashed potatoes in the InstantPot we got earlier in the day.
InstantPot Vegan Mashed Potatoes
Peel and cube the potatoes (this does not have to be perfect).
Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).
Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins.
When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.
THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest.
Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.
Add your favorite vegan butter spread and mash a bit more.
Season with salt and pepper.
If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.
You can also add garlic at steps 3, 6 or 7.