Sweet and Sour Beets with Apples

August 17, 2011 By Leave a Comment

Ingredients

  • 6 medium or 10 small beets-cooked and cubed-you need about 2 cups worth
  • 2 cups diced tart apple like Granny Smith
  • 1/2 cup thinly sliced onion
  • 2 Tbsp. lemon juice
  • 1 tsp. salt
  • Sprinkle of nutmeg
  • 2 Tbsp. of unsalted butter *If sensitive to butter you can use Extra Virgin Olive Oil

Directions

  • Preheat oven to 350 and lightly spray or butter your dish 9×13
  • Combine all ingredients, throw in pan, cover and bake for 30 minutes, stir well and bake another 15 or until tender.

Recipe from The Joy of Cooking shared by our friend Helen S.

Filed Under: Fruit, Gluten-Free, Recipes, Sides, Vegetables

Pina Colada Crisp

August 17, 2011 By Leave a Comment

This old-time favorite is made new again, free of gluten, dairy and egg.

Filling:

  • 1 (29-ounce) can sliced peaches in juice or water
  • 2 teaspoons fresh lemon juice
  • ¼ cup brown sugar
  • 1 tablespoon Stevia in the Raw
  • ¼ teaspoon ground cinnamon
  • Pinch nutmeg
  • ½ teaspoon pure vanilla extract    
  • 1 teaspoon tapioca starch/flour*

Instructions:

  1. Drain peaches, pouring juice into a bowl. Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
  2. In the bowl with peach juice, add brown sugar, stevia, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
  3. Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.
  4. Preheat oven to 425 degrees F. Lightly grease an 8×8-inch baking dish.

Cobbler Crust:

  • ½ cup sweet white rice flour
  • ½ cup brown rice flour
  • ½ cup tapioca starch/flour
  • ½ cup coconut flour
  • ½ teaspoon salt
  • 1 tablespoon Stevia in the Raw
  • 1 tablespoon sugar
  • 2 teaspoons gluten-free double-acting baking powder
  • 4-6 tablespoons butter or shortening of choice, diced
  • ¾ cup canned coconut milk (lite or full fat)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sugar, for sprinkling
  • ⅛ teaspoon cinnamon, for sprinkling

Instructions:

  1. To make cobbler crust, mix together the flours, salt, stevia, sugar and baking powder.
  2. Cut butter or shortening into dry ingredients until it is thoroughly mixed.
  3. Reserve ¼ cup to sprinkle on bottom of pan. Make a well in the remainder and pour in coconut milk and vanilla. Stir until just combined.
  4. Sprinkle reserved dry mixture into prepared pan. Pour hot peach mixture over dry mixture.
  5. Drop tablespoons of dough on top of peaches, pressing down lightly so they drop between peaches. Continue filling in with spoonfuls of dough until it’s all used. 
  6. Sprinkle top with 1 teaspoon sugar mixed with  ⅛ teaspoon cinnamon.
  7. Place In preheated oven and bake on middle rack 20 to 25 minutes or until golden brown. 

*TIP For a thicker dessert, increase amount of tapioca starch/flour to 1 tablespoon.

Filed Under: Desserts, Fruit, Recipes

Gluten-Free, Dairy-Free, Egg-Free Peach Cobbler

August 17, 2011 By Leave a Comment

This old-time favorite is made new again, free of gluten, dairy and egg.

Filling:

  • 1 (29-ounce) can sliced peaches in juice or water
  • 2 teaspoons fresh lemon juice
  • ¼ cup brown sugar
  • 1 tablespoon Stevia in the Raw
  • ¼ teaspoon ground cinnamon
  • Pinch nutmeg
  • ½ teaspoon pure vanilla extract    
  • 1 teaspoon tapioca starch/flour*

Instructions:

  1. Drain peaches, pouring juice into a bowl. Place drained peaches into a heavy saucepan and add lemon juice. Mix well.
  2. In the bowl with peach juice, add brown sugar, stevia, cinnamon, nutmeg, vanilla and tapioca starch/flour. Mix well with a whisk.
  3. Pour juice mixture over peaches in the saucepan. Bring to a boil, stirring constantly. Reduce heat to medium and cook about 1 minute or until liquid thickens. Set aside.
  4. Preheat oven to 425 degrees F. Lightly grease an 8×8-inch baking dish.

Cobbler Crust:

  • ½ cup sweet white rice flour
  • ½ cup brown rice flour
  • ½ cup tapioca starch/flour
  • ½ cup coconut flour
  • ½ teaspoon salt
  • 1 tablespoon Stevia in the Raw
  • 1 tablespoon sugar
  • 2 teaspoons gluten-free double-acting baking powder
  • 4-6 tablespoons butter or shortening of choice, diced
  • ¾ cup canned coconut milk (lite or full fat)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sugar, for sprinkling
  • ⅛ teaspoon cinnamon, for sprinkling

Instructions:

  1. To make cobbler crust, mix together the flours, salt, stevia, sugar and baking powder.
  2. Cut butter or shortening into dry ingredients until it is thoroughly mixed.
  3. Reserve ¼ cup to sprinkle on bottom of pan. Make a well in the remainder and pour in coconut milk and vanilla. Stir until just combined.
  4. Sprinkle reserved dry mixture into prepared pan. Pour hot peach mixture over dry mixture.
  5. Drop tablespoons of dough on top of peaches, pressing down lightly so they drop between peaches. Continue filling in with spoonfuls of dough until it’s all used. 
  6. Sprinkle top with 1 teaspoon sugar mixed with  ⅛ teaspoon cinnamon.
  7. Place In preheated oven and bake on middle rack 20 to 25 minutes or until golden brown. 

*TIP For a thicker dessert, increase amount of tapioca starch/flour to 1 tablespoon.

Filed Under: Desserts, Fruit, Gluten-Free, Recipes

Grilled Fruit Salad

August 17, 2011 By Leave a Comment

Ingredients:

  • 1 pineapple, peeled, cored and sliced into wedges
  • 2 peaches, pitted and sliced into wedges
  • 2 mangos, pitted and sliced into wedges
  • 4 bananas, sliced diagonally
  • 1 pt. strawberries, sliced with tops removed
  • 1 lb. green seedless grapes
  • 4 Tbsp. vanilla sugar (make your own with sugar and vanilla extract)
  • 1 cup water
  • ½ tsp. cinnamon

Directions:

  1. Prepare your grill.
  2. Rinse all of the fruit before peeling. Combine the sugar, vanilla and water. Stir until dissolved. Pour into a sauce pan and hear slowly over low heat for 2 minutes. Dip the pineapple, peaches, mangos and bananas in the sugar/water mixture.
  3. Place the dipped fruit on the grill and cook about 3-4 minutes on each side (do not grill the strawberries and grapes). Peaches may need only a minute per side. You may also choose to grill the fruit until it is lightly browned on each side. Watch everything carefully.
  4. Sprinkle a little cinnamon on the peaches and bananas and enjoy.  

You can purchase vanilla sugar at penzeys.com

Filed Under: Fruit, Gluten-Free, Recipes, Sides