Easy Gluten-Free Almond and Tart Cherry Granola

prep: 15 minutes
cook: 40 to 50 minutes

makes about 7 cups

you’ll need…
⅓ cup brown sugar
½ cup maple syrup
1 tablespoon vanilla extract
¼ teaspoon salt
½ cup canola or vegetable
½ cup whole almonds
5 cups gluten-free old-fashioned rolled oats (DON’T use instant, quick or steel-cut oats)
½ cup sliced almonds
1 cup dried tart cherries (or your favorite dried fruit like cranberries, raisins, currents)

let’s get to it…
Place one of the oven racks about 6 to 8-inches from the top or in the top 1/3 of the oven. Preheat the oven to 325. Line a rimmed baking sheet with parchment paper.
Mix brown sugar, maple syrup, vanilla, salt, oil and whole almonds together in a large bowl.
Add oats one cup at a time, stirring gently with a rubber spatula so that the oats are completely coated.
Spread oat mixture evenly onto lined baking sheet and press down mixture with a rubber spatula.
Bake for 20 minutes and rotate pan. Continue baking 20 to 30 minutes longer, or until lightly browned.
Remove from oven and sprinkle sliced almonds and cherries evenly on top. Press down on the fruit using a rubber spatula. Cool in the pan for 2 hours.
Break into pieces and store in an airtight container for up to 2 weeks.

Raspberries and Cream Smoothie

prep: 10 minutes
makes 4 (6 ounces) servings

you’ll need…

½ cup apple juice

1½ cups vanilla yogurt (not nonfat)

2 small bananas, about 2 cups, sliced

2 teaspoons honey

1 teaspoon vanilla extract

12 ounces frozen raspberries 

let’s get to it…

Pour the apple juice into the blender first, and then add all other ingredients.

Pulse 5 times then blend until smooth. (On the Hamilton Beach® Wave~Action Blender®, you can push the “Smoothie” button).

Serve immediately.

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.

Caramel Apples

prep: 15 minutes
cook: 1 hour

makes 6 caramel apples

you’ll need…
6 medium apples (about 2 pounds)

6 wooden craftsticks, chopsticks, or popsticks

1 cup sugar

½ cup light corn syrup

1 can (14 ounce) sweetened condensed milk

1/8 teaspoon salt

1 teaspoon vanilla

chopped nuts, candy sprinkles, cranberries, coconut for decorating

let’s get to it…

Line a baking sheet (or plate) that will fit into your refrigerator with parchment paper or a silicone baking mat; set aside. If you’re decorating your apples after dipping them in caramel, place the decorations on separate plates; set aside.

Place apples in a colander and poor boiling hot water over them. Let cool for a minute and dry completely. Insert a stick in stem end of each apple and place on parchment paper-lined baking sheet. Place in refrigerator.

Cook sugar, corn syrup, condensed milk and salt in a heavy 2-quart saucepan over low heat stirring constantly with a silicone spatula or long wooden spoon until temperature reaches 240° (remember, sugar will continue cooking). Immediately remove from heat and stir in vanilla. Cool for 1 to 2 minutes.

Dip apples into caramel, using a spoon or ladle to coat completely. Let excess drip back into the pan. Return to parchment paper. As soon as you’ve finished dipping each of the apples (about 10 to 15 minutes), roll the apples in the decorations or use your palm to press the decorations onto the apples. Let cool for 1 hour before serving.