Gluten-Free Apple Crisp

prep: 20 minutes

bake: 15 to 20 minutes

serves: 8

you’ll need…

5 cups apples peeled and cut into ½ inch pieces (about 4 apples)

2 tablespoons corn starch

1¼ cups non-contaminated gluten free oats (plain, not flavored), uncooked

½ cup brown sugar

1½ teaspoon cinnamon

¼ cup butter, melted

let’s get to it…

Heat the oven to 375°F. Grease a shallow pie plate.

Toss the apples and cornstarch together in a large bowl. Pour into the pie plate.

Mix the oats, brown sugar, cinnamon and melted butter together until crumbly.

Sprinkle crumbly mixture on top of the apples and pat down.

Bake for 20 to 25 minutes or until oats are crispy and brown. Cool for 5 minutes before serving.

cooking know how…

Blueberries, blackberries, raspberries and peeled and sliced peaches are a great substitute for the apples.

Don’t use frozen fruit or the crumble will be too watery.

Best Gluten Free Coffee Cake Ever

prep: 20 minutes
cook: 45 minutes hour

serves 12

you’ll need…

1 cup chopped pecans

½ cup packed brown sugar

½ cup brewed coffee, chilled

1 8-ounce container sour cream

½ teaspoon vanilla

2 cups gluten free flour

2 teaspoons ground cinnamon

1 teaspoon gluten free baking powder

½ teaspoon baking soda

½ teaspoon salt

1½ cups sugar

8 tablespoons (1 stick) butter, softened and cut into 1-inch pieces

2 eggs, beaten

½ cup gluten free chocolate chips

let’s get to it…

Place the oven rack in the middle of the oven. Heat the oven to 350°F. Grease a 12-cup Bundt pan.

Combine the pecans and brown sugar together in a small bowl. Spoon half of the mixture into the greased pan; set aside remaining nut mixture.

Whisk the chilled coffee, sour cream and vanilla together in a small bowl; set aside.

Stir the flour, cinnamon, baking powder, baking soda and salt together in a medium bowl until blended; set aside.

Beat the sugar and the butter together with a mixer until light and fluffy. Add the beaten eggs. With mixture on medium-low, alternate adding the flour mixture and the sour cream mixture and mix until smooth. Mix in the chocolate chips.

Spoon half of the batter into the greased Bundt pan on top of the nut mixture you sprinkled in earlier. Sprinkle remaining nut mixture on top of the batter. Top with the remaining batter.

Bake for 45 to 50 minutes, or until a toothpick comes out clean. Cool the Best Gluten Free Coffee Cake Ever in the pan for 10 minutes and then loosen the sides with a knife. Invert it onto a wire rack and remove the pan. Cool cake completely before slicing into a little piece of heaven.

Holiday Bacon Cheese Straws

prep: 20 minutes
bake: 15 minutes

makes about 24 straws (depending on the thickness and length!)

you’ll need…

6 slices of bacon, cooked and chopped (about ½ cup)

¾ cup grated Parmesan cheese

1 sheet or ½ package (17.03 ounces) puff pastry dough, thawed

let’s get to it…

Line two baking sheets with parchment paper. Cut another piece of parchment paper the same size and set aside. Stagger oven racks so that they are in the middle of the oven. Heat oven to 425°F.

Sprinkle half of the bacon and cheese on a large cutting board. Place 1 sheet of puff pastry on top of the bacon and cheese. Sprinkle the rest of the bacon on top of the sheet of puff pastry. Place the reserved piece of parchment paper on top. Roll the dough with a rolling pin so that the cheese and bacon are embedded in the dough. The dough should be about ¼-inch thick.

Cut the dough into long thin strips, either horizontally or vertically, depending on the length you want. Gently hold the dough at both ends and twist. Place on one of the parchment-lined baking sheets. Make a hook (to resemble a candy cane) on the top of the dough and press it onto the parchment paper (this will hold the twist). Repeat until all of the dough is twisted and formed on baking sheets.

Bake 12 to 15 minutes or until golden brown.

Cool and store in a re-sealable plastic bag.

Spaghetti Squash with Roasted Red Pepper Alfredo

prep: 20 minutes

cook: 30 minutes

serves 6

you’ll need…

1 spaghetti squash (about 4 pounds), cooked 
3 roasted red peppers, roughly chopped
½ cup heavy whipping cream
1 egg
3 tablespoons unsalted butter
1 clove garlic, finely minced or pushed through a garlic press
1 cup grated Parmesan cheese, divided
½ cup diced red pepper, optional

let’s get to it…

Remove “spaghetti” from inside squash and place in a large bowl and keep warm.

Blend roasted red peppers, whipping cream and egg in a blender until smooth; set aside.

Melt butter in a small saucepan over medium low heat. Add minced garlic. Whisk in roasted red pepper cream mixture. Simmer for 2 to 3 minutes. Do not boil!

Stir ½ cup cheese into mixture and simmer for another 1 to 2 minutes.

Pour cream sauce over spaghetti squash and toss gently. Garnish with remaining Parmesan cheese and diced red pepper if using. Serve immediately.