Skillet Apples in Coconut Oil

For a tasty and nutritious Dessert like treat try these. Your taste buds will thank you and you'll get the benefit of healthy fats and fruit with a sweet twist!

Serves 2:

• 2 medium size apples. I prefer fuji or pink lady but most people use granny smith. Go with your favorite
• 2 T coconut oil
• pumpkin pie spice, apple pie spice, or cinnamon to taste (whatever you prefer. I like one of the combination spices)

Cut apples in about 1/4 inch thin slices
Heat coconut oil in a skillet at medium/ Medium-high heat
Add apples to skillet and brown on one side
Flip over and season with spice of choice while browning on the other side.
Don't allow these to sit in the skillet as they will become mushy. Once done place them directly on a papertowel to remove some of the moisture from the coconut oil then set on a plate to cool slightly. Top with a pinch of spice and consume while still warm.

Skillet Apples in Coconut Oil

Gluten Free Bread Machine Recipes

Crusty French Baguette

Makes Two 12-inch loaves, 12 slices each

You’ll be amazed by this one — a crusty loaf with a typical French bread texture.

 Baguette pan or baking sheet, lightly greased, then lined with parchment paper and sprinkled with cornmeal

• 2 cups brown rice flour    500 mL
• 2⁄3 cup potato starch    150 mL
• 2 teaspoons granulated sugar    10 mL
• 2 teaspoons xanthan gum    10 mL
• 2 teaspoons bread machine or instant yeast    10 mL
• 1 1⁄2 teaspoons salt    7 mL
• 1 1⁄2 cups water     375 mL
• 2 teaspoons cider vinegar    10 mL
• 2 egg whites, lightly beaten

1. In a large bowl or plastic bag, combine brown rice flour, potato starch, sugar, xanthan gum, yeast and salt; mix well

and set aside.

2. Pour water and vinegar into the bread machine baking pan. Add egg whites.

3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and

sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. Stop bread

machine as soon as the kneading portion of the cycle is complete. Do not let bread machine finish the cycle.

4. Divide dough in half and form each half into the shape of a French loaf. Place parallel to each other in prepared

pan, at least 6 inches (15 cm) apart. Using the edge of a moistened rubber spatula or a sharp knife, draw 3 or 4 diagonal lines, 1⁄4 inch (0.5 cm) deep, across the top of each loaf. Let rise, uncovered, in a warm, draft-free place for 60 minutes. Meanwhile, preheat oven to 425°F (220°C).

5. Bake for 20 to 23 minutes or until internal temperature of loaf registers 200°F (100°C) on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.

Tips

Store this bread loosely covered in a paper bag to maintain the crisp crust. Use an electric or serrated knife to thickly slice these loaves on the diagonal.

Ancient Grains Bread

Makes 15 Slices

Here’s a quartet of healthy grains — sorghum, amaranth, cornmeal and quinoa — combined in a soft-textured,

nutritious loaf that’s perfect for sandwiches.

• 1 cup sorghum flour    250 mL
• 3⁄4 cup amaranth flour    175 mL
• 3⁄4 cup cornmeal    175 mL
• 1⁄4 cup quinoa flour    60 mL
• 1⁄2 cup tapioca starch    125 mL
• 1⁄3 cup packed brown sugar    75 mL
• 1 tbsp xanthan gum    15 mL
• 3⁄4 tsp bread machine or instant yeast    4 mL
• 1 1⁄2 tsp salt    7 mL
• 1 1⁄4 cups water    300 mL
• 2 tbsp vegetable oil    30 mL
• 1 tsp cider vinegar    5 mL
• 2 eggs, lightly beaten
• 2 egg whites, lightly beaten

1. In a large bowl or plastic bag, combine sorghum flour, amaranth flour, cornmeal, quinoa flour, tapioca starch,

brown sugar, xanthan gum, yeast and salt; mix well and set aside.

2. Pour water, oil and vinegar into the bread machine baking pan. Add eggs and egg whites.

3. Select the Dough Cycle. As the bread machine is mixing, gradually add the dry ingredients, scraping bottom and

sides of pan with a rubber spatula. Try to incorporate all the dry ingredients within 1 to 2 minutes. When the mixing and kneading are complete, remove the kneading blade, leaving the bread pan in the bread machine. Quickly smooth the top of the loaf. Allow the cycle to finish. Turn off the bread machine.

4. Select the Bake Cycle. Set time to 60 minutes and temperature to 350°F (180(C). Allow the cycle to finish. Do not turn machine off before taking the internal temperature of the loaf with an instant-read thermometer. It should be 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked. If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

5. Once the loaf has reached 200°F (100°C), remove it from the pan immediately and let cool completely on a rack.

To make this recipe egg-free: Omit eggs and egg whites from the recipe. Add 4 tsp (20 mL) powdered egg replacer

with the dry ingredients. Increase yeast to 2 tsp (10 mL). Increase water by 1⁄4 cup (60 mL). This flavorful egg-free

loaf is shorter than some.

Tips

You can use 1⁄2 cup (125 mL) liquid whole eggs and 1⁄4 cup (60 mL) liquid egg whites, if you prefer.

Gluten-Free Cycle

If your bread machine has a Gluten-Free Cycle, you will need to make these adjustments:

1. Warm the water to between 110°F and 115°F (43°C and 46°C).

2. Warm the eggs and egg whites

3. Follow the recipe instructions, but select the Gluten‑Free Cycle rather than the Dough Cycle and Bake Cycle.

4. At the end of the Gluten-Free Cycle, take the temperature of the loaf using an instant-read thermometer. It is baked at 200°F (100°C). If it’s between 180°F (85°C) and 200°F (100°C), leave machine on the Keep Warm Cycle until baked.

If it’s below 180°F (85°C), turn on the Bake Cycle and check the internal temperature every 10 minutes. (Some bread machines are automatically set for 60 minutes; others need to be set by 10-minute intervals.)

These recipes may be reproduced with the following credit:

Recipes from 125 BEST GLUTEN-FREE BREAD MACHINE RECIPES

 by Donna Washburn and Heather Butt

(Robert Rose; April  2010 Softcover/$24.95)

Gluten Free Bread Machine Recipes

The Taste of Autumn: Great Recipes from my favorite blogs

I just can't help myself...Fall is right around the bend and all I can think about is warm comfort foods, puddings, chilis, muffins, quick breads, and of course...pumpkin! Try some of these great recipes out from some of my favorite food bloggers:

• Brown Sugar and Spice Pumpkin Bars (Karina's Kitchen)
• Spiced Apple Muffins (the Nourishing Gourmet)
• Mom's Zucchini Bread (Food Blogga)
• Pumpkin Cranberry Upside Down Cake (Elana's Pantry)
• Roasted Hatch Chili Stew with Sweet Potatoes, Corn & Lime (Karina's Kitchen)
• Santa Fe Pumpkin Chowder (Karina's Kitchen)
• No-Tomato Chili (Everything Free Eating)
• Roasted Corn Pudding in Acorn Squash (101 Cookbooks)
• Crock Pot Red Curry Chicken with Butternut Squash (Cara's Cravings)
• Maple Roasted Acorn Squash w/ Corn Bread Stuffing (Karina's Kitchen)
• Pumpkin Seed Butter (Everything Free Eating)
• Pumpkin Custard (Elana's Pantry)

The Taste of Autumn: Great Recipes from my favorite blogs

Peanut Butter Squash Brownies

For more excellent Menu Mailer Recipes go to www.cookingtf.com

Peanut Butter Squash Brownies

Mahogany Rice Pudding

Mahogany black rice may initially look black; it’s really dark purple and will color its cooking liquid with a beautiful lilac tint. Enjoy this rice pudding hot, cold or at room temperature with equally delicious results.

2 1/2 cups water
1 1/4 cups uncooked Mahogany rice
1 (14-ounce) can regular or light coconut milk
1/4 cup wildflower honey
1 cup chopped strawberries

3/4 cup blueberries

3/4 cup peeled and chopped kiwi

¼ cup of toasted coconut

Place water and rice into a medium pot, cover and bring to a boil. Reduce heat to low and simmer until all of the water is absorbed, about 45 minutes. Uncover and stir in coconut milk and honey. Bring back to a simmer and cook, uncovered, for 15 minutes more.

Place pudding in a clear glass bowl to “show off” how beautiful this colorful dessert is! Top with chopped fruit & coconut just before serving.

Recipe from “Simple Substitutions for Healthy Eating” by Cindy Karas

Mahogany Rice Pudding

Heavenly Coconut Cupcakes

Heavenly Coconut Cupcakes

Gluten Free Banana Cranberry Muffins

Gluten Free Banana Cranberry Muffins

Dairy Free... Creamy Dreamy Sweet Potato Pie

• 1 (8-ounce) package Tofutti mock cream cheese, softened
• 2 cups mashed cooked sweet potatoes (you can also substitute pumpkin or squash)
• 1 cup Turbinado sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup coconut milk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger, optional
• 1 piece pre-made pie dough

Place 1 piece of homemade pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

In a large mixing bowl, beat the Tofutti mock cream cheese until smooth. Add the sweet potatoes and beat well. Add the sugar and salt, and beat again to combine. Add the eggs mixed with the yolks, coconut milk and oil, and beat into the mixture. Finally, add the vanilla, cinnamon, and ginger and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature and then refrigerate. Serve cold!

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Dairy Free... Creamy Dreamy Sweet Potato Pie

Grilled Fresh Peaches

Wash & dry peaches well. Cut in half & remove pit and score lightly with a sharp knife.
Grill on cut side first to sear & get some grill marks on it. Turn over & & grill the back side.

DONE! Serve hot or cold; both are great!

Recipe from “Gourmet Sensations, Healthy Alternatives” by Cindy Karas

Grilled Fresh Peaches

Frozen Banana Sorbet

• 1 ripe banana, frozen
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon honey

Peel the banana and cut into chunks about 1-inch long. Put the banana, lime juice and honey in a food processor and process by pulsing until it is pureed but still a little chunky. Spoon into a serving dish and serve.
You can use most frozen fruits. Just note that fruits with seeds do not blend well. My favorite is Mango!

From “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Frozen Banana Sorbet

Mom Tilbe's Piecrust

My mom made the most delicious pies and her crust was always so flakey; just like it should be. I have revised her recipe to be more healthy and free from Trans fats. If making a savory pie such as sweet potato or a quiche, try adding a teaspoon of finely chopped rosemary to the flour.

• 4 cups of all purpose flour
• 1 1/2 cups of shortening, (I use “Earth Balance” shortening. You can purchase at any health food store).
• 2 eggs
• milk
• dash of salt

1. Slightly beat eggs in measuring bowl; add enough milk to measure 1 cup.
2. Mix flour & salt and cut in shortening.
3. Add egg mixture and mix to form a ball of dough. Cut in half and separate for top & bottom layers.
4. Roll out dough & form one layer into pie plate.
5. Place filling inside & repeat with remaining layer on top.
6. Bake at 400 degrees for about 45 minutes to an hour. Watch carefully not to burn.

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Mom Tilbe's Piecrust

Sweet & Savory Cranberry Soda Bread

This recipe is awesome for any day but especially Thanksgiving or Christmas dinner. I gather the dry ingredients ahead of time in a container & add the wet at the last minute. Pop it in the oven and you have fresh homemade bread for your dinner. This recipe will make 2 rounds loaves, enough for all your guests!

• 5- 1/4 cups Organic all-purpose flour
• 2- 1/2 cups Organic rolled oats
• ¼ cup of fresh rosemary, finely minced
• 1- 1/2 cups unsulphured organic cranberries
• 1 tablespoon Baking soda
• 1 teaspoon Salt
• 2- 2/3 cups Organic buttermilk
• 1/3 cup Organic molasses
• 1/2 cup Organic brown sugar
• 1/4 cup Organic raw sugar
• 2 tablespoons Local wildflower honey
• 2 tablespoons Organic canola oil
• 1 Organic free range egg
• 1 teaspoon pure vanilla extract

Preheat oven to 325 degrees. Line a baking sheet with parchment paper for round loaves. Add all dry ingredients plus rosemary and cranberries to medium bowl and set aside.

Using your electric mixer on low speed, mix buttermilk, molasses, honey, oil, egg & vanilla till combined and uniform in color.

Turn off mixer & add dry ingratiates & mix on low speed for 30 seconds, just long enough to combine. Do not over mix or you will have tough bread. Mixture should resemble moist cookie dough.

Divide in half & form into 2 free form loaves and place on baking sheet or put in loaf pans. Cut an X in the middle of the loaf and bake for 50 minutes or until done when thermometer measures 190 degrees

This is so delicious; moist & chewy. Best if eaten the same day & especially while warm from the oven!

Recipe by Cindy Karas from “Gourmet Sensations, Healthy Food Alternatives for the Body & Soul”

Sweet & Savory Cranberry Soda Bread

Apple Bread

Enjoy this great snack in between meals or for the kids after school!

• 1, 3 lb bag small organic apples
• 2 cups raw sugar
• 1 cup canola oil
• 3 eggs, lightly beaten
• 2 t vanilla
• 3 cups flour, (I use King Arthur organic white, whole wheat)
• 2 t cinnamon
• 1t baking soda
• 1⁄2 t salt
• 1 cup toasted pecans

Peel, core & finely chop apples. Set aside.
Stir together sugar & next 3 ingredients in large bowl.
Sift together flour & next 3 ingredients; add to sugar mixture stirring until just blended. (Batter will be stiff.) Fold in chopped apples & pecans.
Divide batter into 2 greased & floured 9 x 5” loaf pans

Bake @ 350 for 1 hour or until a wooden toothpick inserted in the center comes out clean. Remove & cool on a wire rack.

Apple Bread

Yummie Cranberry-Applesauce Sundaes

• 1 bag of organic Granny Smith apples
• 1 bag of fresh organic cranberries
• 4 tablespoons of cinnamon
• 1⁄4 cup of water

Place all ingredients in a crock pot for about 5 hours or until done. Mash lightly with a potato masher.

Spoon the sauce lightly over ice cream or yogurt. Serve the sauce hot or cold.

Reserve the remaining sauce for an anytime snack.

Yummie Cranberry-Applesauce Sundaes

Banana, Cranberry & Walnut Cookies

Ø 4 cups of organic oats

Ø 2 cups of chopped walnuts

Ø 2 cups of organic cranberries, chopped (unsulfured)

Ø 6 ripe organic bananas, mashed

Ø 2/3 cup of canola oil

Ø 1 Tablespoon of pure vanilla extract

Ø 2 Teaspoons of cinnamon

Combine all ingredients and mix well. Allow to rest about 20 minutes. Drop by tablespoon size on to a cookie sheet & bake @ 350 degrees for about 20-25 minutes or until browned.

Great snack for in between meals!

For Gluten Free Recipe use "Bob's Red Mill" Gluten Free Oats

Banana, Cranberry & Walnut Cookies

Healthy Easter Baskets!

Easter Basket Ideas
I remember making Easter baskets for my kids when they were little. I would go to the health food store & get them some healthy candy & snacks like Panda Bars & yogurt covered raisins. I’d hide the baskets in the living room behind the chair & in the coat closet; they would always find them right away!
I stopped at Whole Foods the other day to find some ideas for Healthy Easter Baskets to share with you. I wanted baskets that your kids would enjoy and yes, have some sweets.
I came across a few ideas and most do not have dairy or corn…

• “Panda” Bars, a Raspberry or Licorice confection
• “Endangered Species” extreme dark chocolate, 88% coco (does have milk)
• “Coombs Family Farms”, 100% Pure Maple Candy
• “Honey Sticks”
• “Citrus Sparx”, berry & fruit
• “Enviro Kidz”, Organic crispy rice bar
• Dried fruit (check out the bulk bins at whole foods if you don't have a dehydrator)
• Carob chips
• Cindy's Famous Granola bars, (recipe on this web site)
• Good Old Fashion Stuffed Bunny!
• Gift certificate to the movies, to go indoor rockclimbing, or some other fun activity
  

Did I forget to mention…
My kids are now 23, 26 and I have a 28 yr old son-in-law; I am still making Easter Baskets for them!
Happy Easter,
Cindy Karas ckaras@nc.rr.com

Healthy Easter Baskets!

Granola Bars

2 cups old-fashioned rolled oats (Bob's Red Mill now makes GLUTEN FREE oats for those of you with an allergy)
1/2 cup raw sunflower seeds
1 cup sliced almonds
1/2 cup wheat germ
1/2 cup honey
1/4 cup packed dark brown sugar
1-ounce unsalted butter or canola oil
2 teaspoons pure vanilla extract
1/2 teaspoon kosher or sea salt
1 1/2 cups chopped unsulfured dried fruit, any combination

Butter or oil a 9 by 9-inch glass baking dish and set aside. Preheat the oven to 350 degrees. Spread the oats, sunflower seeds, almonds, and wheat germ onto a cookie sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally. Combine the honey, brown sugar, butter OR oil, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the greased baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week.

Granola Bars

Cozy Apple Crisp

This is one of our favorite desserts... easy & delicious! The most time consuming part is peeling & slicing the apples. The dried fruits & roasted nuts in the granola is what adds so much flavor. I hope you like it too!

Apple Crisp

8 large Granny Smith Green Apples
1 cup of sugar, I use raw unprocessed
1/4 cup all purpose flour
1 teaspoon salt
1 lemon juiced
2 tablespoons of cinnamon, add more or less to taste

Peal & slice apples about 1/4" thick & place in very large bow. Pour lemon juice over apples as you begin to add them to the bowl & toss well after adding each apple to keep from turning brown. Add remaining ingredience & toss till coated very well. Place apples in oversized pie plate & crumble heavily with "Granola" topping (see below). Bake 375 for about 45 minutes or until bubbly... do not let topping burn.

Granola Crust

3 cups of "My Favorite Granola" or any quality granola
1/4 cup canola oil
1/2 cup apricot preserves
1/4 cup of sugar, I use raw unprocessed

Mix together till crumbly before putting over apples Cindy Karas ckaras@nc.rr.com

Cozy Apple Crisp

Fruit Salad with Sweet Dressing

This is a light & refreshing snack when you need that quick pick me up in the afternoon. Great to keep in the fridge for when the kids come home from school.

• 1/3 cup honey
  1/4 cup orange juice
• 1/4 cup canola oil
• 1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• 1/4 teaspoon mustard
• 1 apple, cored and diced
• 1 banana, sliced
• 1 avocado, peeled and sliced
• 1/4 cup raisins
• 1/4 cup chopped pecans

For the dressing:
Combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine all the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Mmmmm good! Cindy Karas ckaras@nc.rr.com

Fruit Salad with Sweet Dressing

Frozen Banana Sorbet: Snack-a-licious!

1 ripe banana, frozen
1 tablespoon freshly squeezed lime juice
1 tablespoon honey

Peel the banana and cut into chunks about 1-inch long. Put the banana, lime juice and honey in a food processor and process by pulsing until it is pureed but still a little chunky. Spoon into a serving dish and serve.

Frozen Banana Sorbet: Snack-a-licious!