Gluten-free Apple Cobbler

There are a few of us who are eating gluten-free at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat.  

The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample at our Church and today's recipe, absolutely delectable finger-lickin good gluten-free apple cobbler is a great contribution to that-- or just as a family treat. </b>The trick will be to keep it away from all the people who can indulge in wheat desserts (like brownies, etc.) so that the gluten-free eaters at least get a chunk to sample.

INGREDIENTS

6 medium/ 10 small organic Apples

1/2 C. Sugar

4 tsp Cinnamon

1/2 C. Extra Virgin Coconut Oil

1 1/2 C. Rice flour**

1/2 C. Coconut Flour

2 C. organic Sugar

2 tsp Baking Powder

1/2 tsp Sea Salt 

2 C. Rice milk or Nut Milk

METHOD

Use organic cane sugar- you'll taste the diff.

Cut coconut oil into a baking dish (I used a long glass cake pan) and place in a 350 degree (about 325 for glass) preheated oven until hot and oil is melted. (careful not to let it scorch). 

NO KIDS OR PETS IN KITCHEN. 

Carefully pull pan out of the oven and place on cutting board on counter, pouring the batter into the pan. 

Lay in the apple slices pressing into the batter. Jumble those apple slices up, as long as they are pressed into the better it doesn't matter how they are spaced!   

Pour the juice created in the bowl of apples over top.

Return to the oven for 50-60 minutes. After 45 minutes it is a good idea to insert a toothpick about every 5 minutes-- if it comes out clean, the cobbler is ready to come out into the world!

**I made my own rice flour in the Vitamix with long grain brown basmati rice that our neice brought here on a visit last summer... must say that I am happy with that experiment-- and will save a whack on rice flour!

Fast and Easy Red Onion Pickles

 This red onion pickle recipe is so fast and easy-- and you can start eating the zesty relish the next day!

What you need:

2 large or 4-5 small Red Onions

2 cups hot Water

1 cup Apple Cider Vinegar

1 tablespoon Sea Salt

2 tablespoons Maple Syrup

Sharp knife

Quart Mason Jar with lid

Method:

Slice the onions in thin halves (fans)

Pile in clean jar

Cover onion with hot water, and then the mix of salt  maple syrup and vinegar

Put lid securely on jar and carefully invert contents, shaking gently to mix throughout

Place right-side up in fridge.

Enjoy:

With Hummus

Atop Avocado toast

As a soup garnish

In veggie sandwiches

On burgers

 

Recipe for Salty Oatmeal Chocolate Chip- Plant-based Cookies, Gluten-free

Tomorrow we have been invited out for lunch. I have been I have already eaten enough with R. to know that she rarely eats dessert. 

What can I take that she will enjoy? 

She told me that growing up in the '50s in Northern Europe her diet was mostly potatoes, rye bread and salty oatmeal,and that salty oatmeal is a particular comfort food. 

She also told me she eschews most sweets, but does like bitter-sweet chocolate. 

So, I went in search of a gluten-free chocolate chip salty oatmeal cookie recipe. 

The internet is great that way. Here is an adaptation of another recipe (that is an adaptation of yet another)*. It is super! I've just adjusted it to use what I have available (and because I don't ever use canola oil). Hope you enjoy it too!

• 1 C. Coconut Flour

• 2/3 C. Steelcut Oats, ground in food processor

• 1 C. Palm Sugar (or other sweetener of choice)

• 1 tsp. Cinnamon

• 1 tsp. Celtic Sea Salt

• 1 tsp. Baking Soda

• 1 T. Chia Seed, ground in coffee bean grinder (or blender)

• 3/4 C. unsweetened Applesauce

• 1/2 C. Virgin Coconut Oil (melted)

• 1 tsp. GF vanilla extract

• 2 C. certified GF Rolled Oats

• 1/2 C rehydrated Cranberries, chopped

• 1/2 C. GF Chocolate Chips

• Kosher Salt to garnish (optional)

1. Preheat oven to 350 degrees.
2. Process Steelcut Oats in food processor (or coffee bean grinder or grind by hand?) until it is like a rough flour. You're looking for texture here, but without the unchewable bits.
3. Combine all dry ingredients except for 1 cup of Rolled Oats and Chocolate Chips and whirl together in food processor just until combined.
4. Add in all wet ingredients except for rehydrated Cranberries.
5. Briefly process wet mixture into dry mixture. (Or stir together)
6. Pour into a bowl and stir in drained Cranberries. (I added warm water to mine to rehydrate them, but you could add lemon and ginger, or juice-- experiment and let me know what worked for you).
7. Once mixed, allow to sit for 5 minutes. Then add remaining Oats and fold in Chocolate Chips. (Try not to sample too much of the product ;-)
8. Form dough into roughly tablespoon size balls, space them two inches apart on a lined baking pan, and flatten to approximately 1/2". I baked mine on a silicon mat, but the recipe I adapted this from suggests that parchment paper also works well.
9. Sprinkle with Celtic Sea Salt (or kosher salt) and lightly tap salt crystals into the dough.
10. Bake for 15-20 minutes until golden brown. After removing cookies from oven, wait for 5-10 minutes before transferring them to a cooling rack to cool for an additional 15-20 minutes.
10. Makes about 2 dozen cookies.
*recipe is a doubled adaptation of one by Jonathan Itchon at https://thecanaryfiles.blogspot.com/2011/12/ratio-rally-vegan-salted-oatmeal-cherry.html

Delicious Lentil-Rice Flat Bread

 If you are a lover of "world"-style breads (as in, 'ethnic') you will love this recipe for gluten-free lentil-rice-chia flatbread. I promise.

 When you are trying to follow a gluten-free lifestyle you know how frustrating it is to walk into a store and see all the yummy wheat-flour products that your mouth remembers so well... Yes, I have attempted to make many gluten versions of my fave wheat breads and buns, etc. When I am hungry enough, I can almost fool myself into believing that X tastes just like "real" bread.

 And then there are all the 'store-bought' GF breads... let's just say that some are better than others. But they are expensive (ALL of them)and I ALWAYS think to myself that I could make a GF bread that was at least as good as "XYZ" if I just played around with the ingredients.

 I am currently attempting to keep my diet GF, vegan, AND low yeast/low glycemic. Yes, you ARE lucky not to be me. And, YES, I did google it and baked for about four mornings before arriving at today's absolutely delicious GF flatbread using a combination of organic brown rice, organic chia seeds, and organic red lentils.

How does it taste? (i.e., Really taste)

Well, cutting to the chase, it tastes like the child of Mr. Pancake and Miss Naan.  No levening agent was used-- no yeast, no baking soda or baking powder-- so I'm thinking that by soaking the lentils and the rice-chia flour several hours yesterday and then overnight together, the batter (or very  fluid dough) captured some wild yeast from the air (what sourdough is all about) because  there WERE bubbles in the batter, and there was a nice fluffy texture when we bit into the fresh bread.

How Do I Make This Perfect   Gluten-Free Lentil-Brown Rice-Chia Flat Bread?

INGREDIENTS:

• 1 C. Brown Rice (or 1 C. Brown Rice Flour)
• 1 C. Red Lentils
• 1/2 C. Chia Seed
• 1 tsp. Fenugreek
• 1 tsp. Turmeric
• 1 T. Coconut Oil
• 1 tsp. Celtic Sea Salt (or to taste)
• 2-4 Parchment Circles (about the size of a small dinner plate)
• NOTE: PSYLLIUM NOT NEEDED-- JUST IN THE SHOT FOR A PHOTO OPP.

METHOD:

Day before baking:

• GRIND Brown Rice in Blender or Flour Mill
• GRIND Chia Seed in Blender or Coffee Bean Grinder
• COMBINE Brown Rice Flour, Chia Flour, Fenugreek and Turmeric in a large bowl
• COVER ABOVE with filtered Water (about 2" above flour)
• COVER WITH LID or plastic and set aside
• COVER Red Lentils with filtered Water (do not grind.  In separate bowl from Flours)

Day of Baking:

• COMBINE Flour, Lentils and Chia Seeds in Blender and process until smooth-- should be like pancake batter
• ADD more water if needed to process
• STIR Salt (gently) into batter
• PREHEAT oven to 400F/205C
• HEAT PIZZA STONE in the oven (or heavy cookie sheet)
• GREASE 2 Parchment Rounds and pour out about Pancake size pool of batter on rounds
• Using PIZZA PEEL or ??  (hands) slip the rounds onto the heated stone or cookie sheet
• Remove and cool on rack when top is golden brown, and a little darker around edges.  Parchment should peel off easily.
• You can add chopped onion, garlic, sundried tomato, etc. to the batter before baking if you wish
• Eat with favourite salad or curry-type stuffing; Store in plastic bag in fridge when completely cool.
• Makes about 6-8 large pancake size flatbreads