Best Gluten Free Apple Pie Ever

We recently went apple picking and picked a five-gallon bucket full of apples. Apples from the local orchard by Aurora Meyer on aurorameyer.com 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 fork tender in crust by Aurora Meyer on aurorameyer.com
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Best Gluten Free Apple Pie Ever
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 425 degrees F (we used our convection feature which automatically reset the temperature to 400 degrees).
  2. 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.
    Best Gluten Free Apple Pie Ever Caramel sauce by Aurora Meyer on aurorameyer.com
  3. Place the bottom crust in your pan. Place the crust on a baking sheet to catch drips.
  4. 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.
    Best Gluten Free Apple Pie Ever mounded apples in crust by Aurora Meyer on aurorameyer.com
  5. Bake 15 minutes in the preheated 425 (or 400) degree oven.
    Best Gluten Free Apple Pie Ever Baking by Aurora Meyer on aurorameyer.com
  6. Reduce the temperature to 350 degrees F (our oven reset the convection temperature to 325 degrees).
  7. Continue baking for 35 to 45 minutes, until apples are fork-tender.
    Best Gluten Free Apple Pie Ever fork tender in crust by Aurora Meyer on aurorameyer.com

Gluten-Free Baked Vanilla Sprinkle Doughnuts

Like everyone else, thanks to COVID-19, we have spent the last three-plus weeks at home. This means Miss A and I have bee doing quite a bit more baking. We’ve mastered several modified recipes and so far, this Gluten-Free Baked Vanilla Sprinkle Doughnuts is our favorite.


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Gluten-Free Baked Vanilla Sprinkle Doughnuts

Gluten Free Baked Vanilla Sprinkle Doughnuts

Prep Time 20 minutes
Cook Time 20 minutes

Servings
doughnuts


Ingredients

Prep Time 20 minutes
Cook Time 20 minutes

Servings
doughnuts


Ingredients

Gluten Free Baked Vanilla Sprinkle Doughnuts


Instructions
  1. Preheat the oven to 425°F. Spray a doughnut pan or muffin pan with nonstick cooking spray and set aside.

  2. Combine the gluten-free flour, almond flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Whisk together with a fork until completely combined.

  3. In a separate mixing bowl, add the almond milk, yogurt, and eggs. Whisk until smooth. Add in the olive oil and vanilla extract. Whisk again until smooth.

  4. Pour the wet ingredients into the dry ingredients, and stir until they are fully combined and there are no dry spots. The batter will be thick and sticky. (If it is too dry add a bit more milk, if it is too wet add a more gluten-free flour.)

  5. Using an ice cream scoop, scoop the batter into the greased pan until they are filled 3/4 of the way.

  6. Bake for 12 to 15 minutes, until a toothpick comes out clean. The doughnuts will be golden-brown. Allow to cool on a wire rack before frosting.

  7. Once the doughnuts are cooled, frost them with your favorite icing. We're partial to chocolate.

InstaPot Chicken Chilaquiles

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.

 

 

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Chicken Chilaquiles
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. 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.
  2. While the chicken is cooking, dice the onion and green pepper.
  3. When the chicken has finished cooking, quick release the pressure by carefully move the venting knob from Sealing Position to Venting Position.
  4. Remove the chicken.
  5. Add the tomatoes, onion, green pepper and green onions to the pot. Turn to saute for 10-15 minutes.
  6. Use an immersion stick blender and blend the mixture. Bring to a boil.
  7. Shred the chicken and add back to the pot.
  8. Cover and put on keep warm until ready to serve.

Gluten and Dairy Free Chocolate Chip Cookies

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.

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Gluten and Dairy Free Chocolate Chip Cookies
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Combine almond meal, baking soda and sea salt and set aside.
  3. 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.
  4. Slowly add dry ingredients to egg mixture and mix briefly. Add M&Ms and mix until well combined.
  5. Place large rounded tablespoons (about 18g per cookie) onto prepared baking sheets, about 1 inch apart.
  6. 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.
  7. Bake until set and golden, about 12- 15 minutes.
Recipe Notes

Thought we made these for the Christmas holiday, you can easily add chocolate chips or regular M&Ms and eat any time of year.

InstantPot Vegan Mashed Potatoes

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.

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InstantPot Vegan Mashed Potatoes
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Peel and cube the potatoes (this does not have to be perfect).
  2. Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).
  3. 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.
  4. When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.
  5. THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest.
  6. 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.
  7. Add your favorite vegan butter spread and mash a bit more.
  8. Season with salt and pepper.
Recipe Notes

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.