Saturday, December 28, 2013

Sugar-smart holidays,Low-glycemic Apple Crisp

serves 12
With almond flour,walnuts, organic coconut oil, and xylitol, this naturally gluten free dessert is a low-glycemic alternative to apple pie made with refined white flour and starches, sugar or honey-and a perfect end to a holiday meal.
1 3/4 cup almond flour
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon, divided
1/2 tsp. nutmeg
1/3 cup chopped walnuts
2 Tbs. organic extra virgin coconut oil, warmed so it is liquefied
4 Tbs. xylitol, divided
1 Tbs. gluten free vanilla extract
4 cups Gala apples, peeled, sliced thin, and chopped in half width-wise
1 tbs. arrowroot powder or cornstarch

1. Preheat oven to 350f. Mix almond flour, sea salt, 1 tsp cinnamon, nutmeg and walnuts in medium bowl. Mix coconut oil, 3 tbs xylitol and vanilla in separate bowl. Stir wet ingredients into dry, then combine ingredients with hands to create crumbly mixture.

2. Grease 8-by11  1/2-inch, 2 quart casserole dish.  Mix apples, remaining xylitol, arrowroot, and remaining cinnamon together in mixing bowl. Arrange apple mixture in baking dish and bake this mixture for 20 minutes. Then add the crumble topping over apples and bake again for another 15 minutes until fragrant and brown but not burnt. 
this is a recipe adapted from "better nutrition" magazine

Sunday, December 15, 2013

Gluten free Pumpkin-Cranberry-Pecan scones

yesterday i was in the mood to try making scones using holiday flavors. My son was returning from college and i wanted him to try them. He is supposed to be gluten free as well. Dairy free too!
To make these a great breakfast treat cut in half and put jam on them like a biscuit.
2 cups Jules Gluten free All Purpose flour(TM) i like this flour mix, but other gluten free combinations can be used.
2 Tbs. flaxseed meal
1/4 cup Xylitol (sugar substitute)
2 tsp. gluten-free baking powder
1/2tsp. baking soda
1 tsp. pumpkin pie spice or cinnamon
4 Tbs. butter or (Earth Balance shortening )
2 large eggs (or egg substitute like 2 Tbs. flaxseed meal steeped in 6 Tbs. warm water)
1/2cup yogurt, dairy or non-dairy( So Delicious Vanilla coconut yogurt)
1/4 cup pumpkin puree
1/2 cup fresh cranberries
1/4 cup chopped pecans
Preheat oven to 400f.  whisk together all dry ingredients in a large bottom bowl.  cut butter into the dry ingredients using a pastry cutter.  stir in the eggs, yogurt and pumpkin.
spoon dough onto a parchment-lined baking sheet "drop biscuit" style.
bake for 8-11 minutes, just until the tops are lightly browned. Do not overcook. makes about 15 scones.
this recipe is adapted from Jules Speaks Gluten Free

i like shopping at smaller markets like "Teddy's", Health food Market, at 3701 Pacific Ave. Virginia beach Va.
or  the Health Nut at Loehmann's Plaza shopping Center also in Virginia Beach.

Thursday, December 12, 2013

Gluten free, Dairy free, Sugar free!

Almond Butter Whey cookies. A snack that is actually good for you!
1/2 cup oats
1 T almond butter
1 scoop whey protein powder or 3 T almond flour
1 egg
2 packets stevia, to taste
1/2 tsp baking powder
1/8 cup carob chips or sugar free choc chips
preheat oven to 350f. line cookie sheet with  parchment paper.
combine all ingrredients together in a mixing bowl with clean hands.
Shape the dough into goofball-sized balls.  Place onto the cookie sheet, about an inch-and-a-half apart.  Bake for about 10 minutes. serve. adopted from Oxygen magazine