Apple pie is a classic dessert, perfect for any special occasion or holiday. This gluten-free, grain-free version is made from raw ingredients and is dairy-free. Make sure to top it off with some delicious dairy-free Coconut Whipped “Cream.”

Step 1: Pecan Crumble (Prepare first.)

INGREDIENTS

1 ½ c pecans (pieces or whole)

2 tsp honey

1 ½ tbsp cinnamon

1 ½ tbsp carob powder

½ tbsp date sugar

DIRECTIONS

1. Grind ingredients in a food processor until finely textured, but don’t overgrind or else they’ll release too much moisture (about 15-2o seconds grinding depending on equipment).

2. On a Teflex dehydrator sheet, lay out the mixture so that it is as thin and evenly spaced as possible.

3. Dehydrate for 4-5 hours.

4. Reserve crumbles for later use.

Step 2: Apple Piece Sauce

INGREDIENTS

½ tsp clove, ground

2 tsp cinnamon

¼ tsp allspice

2 tsp vanilla extract

½ c cashews, soaked 3 hrs

1 tsp orange peel, fresh or dried (You can find it dried in spice sections of most gourmet markets.)

¼ tsp cardamom

¼ c currants (or raisins)

¾ c water

1tbsp agave (or date paste)

½ tsp salt

DIRECTIONS

1. Using a very high-powered blender, blend all of the above until very smooth.

2. Keep the mixture reserved in the blender for later use.

Step 3: Coconut Whipped “Cream” (Prepare third.)

INGREDIENTS

3 medium young Thai coconuts, meat only (3/4 to 1 c meat total)

½ c coconut oil, firm

1/8 c agave

2 tbsp vanilla extract

1/4 tsp salt

DIRECTIONS

1. Blend all the ingredients in a high-powered blender until very smooth.

2. Place into a storage container and refrigerate for later use. (Stays good for up to 3 weeks.)

Step Four: Apple Filling (Prepare last.)

INGREDIENTS

4 medium apples, cored and cut into large pieces (optional: soaked in Kahlua or rum)

½ tsp sea salt (brings out the sweetness)

1 tbsp lemon juice

DIRECTIONS

Just before serving, pulse the ingredients listed above a few times in your food processor just to roughly chop the apple pieces to a chunky consistency.

Step Five: Apple Pie Assembly

1. Re-blend the apple pie sauce on a continuous run for 1-1 ½ min. to warm the mixture.

2. While blending, in a serving casserole dish (1-c size) or large ramekin, place the pulsed apple filling leaving about an inch from the top for the crumble.

3. Spoon 2-3 tbsp of the crumble over the apple.

4. Add a dollop of the Coconut Whipped “Cream” over the center of the crumble.

5. Garnish the dish with some chopped fresh mint or some nutmeg!

Enjoy!

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

I like to make these at barbecues and in place of French fries as a healthier alternative. They are gluten-free and grain-free. They also make a great side dish.

INGREDIENTS:

½ c orange juice

¼ c oil

(optional) ½ tsp of:

ground ginger

garlic

salt

pepper

Cayenne pepper to taste (optional)

DIRECTIONS:

1. Preheat oven to 450 degrees.

2. Combine orange juice and oil and reduce by simmering over the stove.

3. Add seasonings.

4. Thicken over the stove. Add cayenne pepper if you’d like.

5. Cut sweet potatoes into “fries.”

6. Bake approx. 25 mins on a greased dish. Toss halfway through with ingredients.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

What a delicious springtime treat! This recipe comes from Laura Waldo, author of the blog, Living Gluten and Grain Free (http://ourplacelivingglutenfree.blogspot.com). Make some extra strawberry filling and serve it as a parfait, topped with whipped cream and some fresh strawberry slices, in stylish glasses.

Serve it for dessert after having this amazing recipe! Flank Steak with Chimichurri sauce

Strawberry Filling

INGREDIENTS:

2 c fresh organic strawberries, tops removed, sliced

1 c raw cashews

2 tbsp gluten-free vanilla extract

½ c raw honey

1 pinch sea salt

1 c coconut oil, melted

DIRECTIONS:

1. Place all ingredients into a blender in the order listed and blend until smooth and creamy (approximately 3 mins).

2. Carefully pour into your favorite cooked pie crust and refrigerate for at least 3 hours before serving.

Laura’s Favorite Grain-Free Crust

Laura’s favorite grain-free crust was developed by Dr. Bruce Fife. She says this fast and easy pie crust doesn’t require a mixer or food processor and makes a perfect 9-inch pie shell.

INGREDIENTS

½ c sifted coconut flour

½ c almond flour

2 eggs

½ teaspoon raw honey (optional)

¼ c butter, melted

¼ tsp sea salt

DIRECTIONS

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, whip the eggs.

3. Add all other ingredients and mix until well-incorporated.

4. Using your hands, press dough into a 9-inch pie plate forming a crust.

5. Pierce pie shell all over with a fork, or use pie weights if desired.

6. Bake 15 mins, until the edges start to brown.

7. Remove from oven and cool.

Thanks again to Laura Waldo, author of the blog,

http://ourplacelivingglutenfree.blogspot.com

Tina Turbin

www.GlutenFreeHelp.info

k.m.

For a fun family night make hamburgers and it is a treat for the whole family! Make them as spicy as you like.

INGREDIENTS:

Enough ground beef for 4 medium sized hamburgers.

1/4 onion chopped up very small.

2-3 tbs (depending on how spicy you like your food) Cajun Choice blackening spice.

DIRECTIONS:

Put all meat into a mixing bowl (make sure your meat isn’t frozen at all!)

Add onion and mix well.

Add all of the Cajun choice blacking seasoning and mix well.

Divide the meat evenly and make 4 round burgers. Make sure burgers aren’t too thick or else you will have a hard time cooking them. When you cook burgers they get thicker naturally so you can make them pretty thin.

Heat in a pan over medium heat about 1tbs olive oil.

Once oil is warm add all hamburgers.

Cook for 2 min on medium heat on 1st side.

Flip all burgers onto the other side and cook on medium heat for another 2 min.

After this turn your heat down to low and let the burgers cook through.

Cooking the burgers on high on both sides will trap in the flavor and make your burgers juicier.

If you are really into spicy food like me you can sprinkle some more of the blackening spice on top of the burger after you flip it onto its second side.

Depending on how thick your burger is and how you like your meat (medium, medium rare, etc) the time will vary.

If  you are new to cooking and aren’t sure take one of the burgers off onto a plate or cutting board and cut into it from the center to one of the sides. this way you can check to see how pink it is in the inside.

Make sure all your burgers are the same thickness so they cook evenly.

Tina Turbin

www.GlutenFreeHelp.Info

k.m.

A salad staple in my family, balsamic and oil dressings are easy to make and good for you too. Try with this amazing lamb chop recipe for the main course

INGREDIENTS:

1 sprig fresh oregano

1 sprig fresh thyme

1 c olive oil

¼ c balsamic (or red wine) vinegar

DIRECTIONS:

Combine and enjoy.

Tina Turbin

www.GlutenFreeHelp.info

k.m.

Chocolate Piping

I made shapes of hearts and ovals but really any shape can be made.  These gluten-free, soy-free chocolate “designs” can be used on tops of cupcakes, cakes, served with a cup of cappuccino or with a small bowl of fruit for a classy dessert.

Make sure you make the piping thick enough.

INGREDIENTS and SUPPLIES

1. ½ package (5 oz.) of Enjoy Life Semi-sweet Chocolate Chips

2. Parchment triangles

DIRECTIONS

1. Place chocolate in pan on low heat and stir with a wooden spoon constantly or place in a Pyrex cup in microwave for 30 seconds at a time and stir at each break.
2. Take a piece of waxed or parchment paper and tape it to your cookie sheet (or counter top like I did) – draw the shapes you desire.
3. Roll your triangles into cone shapes.
4. Once melted you’re ready to fill your parchment paper triangles but make sure the tip is very small, allowing a little chocolate out.  Roll over the top of the parchment and gently squeeze.
5. Place in refrigerator or freezer.  Peel off gently.  Enjoy.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

Nut Butter Rice Crisps

This is fun, easy, and absolutely loved by people of all ages. Kids have fun making this and you can add variety. Terrific snacks for your child’s lunchbox!

INGREDIENTS

1 cup creamy nut butter (peanut, almond, etc.)

½ cup room-temperature honey (or ½ cup honey and ½ cup maple syrup)

Gluten-free rice crisps (¾ cup to 1 cup)

1 tsp vanilla

DIRECTIONS

1. Mix all in a bowl, and if it’s not sticky enough, roll with your hands into a ball, then add more nut butter. You can add more honey, but it will be sweeter.

2. Roll into 1-inch balls and place on a cookie sheet.

3. Place in the freezer for 30 minutes.

4. Remove and store in Ziploc bag. They can be kept either in the fridge or in the pantry, where they will stay softer.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

This is an unusual and tasty dish using butternut squash. It can easily be altered by using another squash, such as acorn or even pumpkin.

The reason this particular dish turns out the way it does is the butternut squash really doesn’t have an overbearing flavor and the spices and texture go together perfectly.

Serve this with a nice chicken dish and the whole family will love it!

Bon appétit!

INGREDIENTS:

1 large butternut squash (to yield 3 ½ to 4 c cooked pulp)

4 eggs, separated

3-4 tbsp cinnamon

2 tbsp butter or coconut oil, melted (1 tbsp is for the soufflé dish)

3 tsp lakanto

1 tsp cream of tartar or 2 tsp lemon juice

Soufflé dish with sides 5 to 7 inches tall

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Cut the squash in pieces and place in a steamer basket with two inches of water and cover.

3. Bring to a boil.

4. Reduce heat to high simmer.

5. Cook until very soft.

6. Let cool slightly.

7. Take the skins off and use 3 to 3 ½ c of the squash.

8. Place the squash in a bowl.

9. Add the melted butter, cinnamon, and sweetener of choice

10. Blend with upright blender or hand mixer (such as a Magic Bullet) until very smooth.

11. Take only 2 egg yolks and slowly add in once mixture is very smooth.

12. Add 4 egg whites and 1 tsp cream of tartar or 2 tsp lemon juice and whip your egg whites until stiff. If yours do not rise, not to fret! Whip until very frothy, and it will still turn out fine.

13. Melt 1 tbsp butter and spread throughout the inside of soufflé dish.

14. Place greased soufflé dish in preheated oven for 3 to 5 minutes at the most, then remove from oven.

15. Gently fold egg whites into the dish using a spatula.

16. Place soufflé dish in the center of the oven. Oven rack should be placed accordingly to allow this.

17. Bake 17 to 20 minutes or longer, if necessary, until soufflé rises and firms up without becoming crusty.

Miranda Jade Turbin

www.GlutenFreeHelp.info

k.m.

This is a recipe and note provided by Laura Waldo of Our PlaceLivingGlutenFree.com

I am always searching for recipes to share with you; of course they must be made from healthy ingredients, and free of grains.  The recipe I am sharing with you today is one I adapted from Around My French Table, a book that I have been salivating over in recent months.  Authored by Dorie Greenspan, this book celebrates French home cooking and the photographs are absolutely stunning! Dorie is a part-time resident of Paris, France and the recipes in this book focus on what French people really eat at home.   The D-Man requested that I make this cake after seeing the photograph, and how could I refuse.  I removed the all-purpose flour, refined sugar, and a few tweaks later had a beautiful cake that Dorie refers to as “Marie-Helene’s Apple Cake”.   The cake produced has a moist crumb, and is not overly sweet.  The recipe sounds tedious, but I assure you it is not difficult to make, a whisk and spatula are the only tools you need to make this beautiful cake.

INGREDIENTS:

½ cup coconut flour (sifted)

¼ cup + 1 tablespoon tapioca starch

¾ teaspoon baking powder

pinch of sea salt

¼ teaspoon of ground organic cinnamon

3 or 4 large apples (preferably different kinds)

2 large pastured eggs at room temperature

¾ cup sucanat (or organic sugar)

3 tablespoons dark rum (optional)

2 teaspoons vanilla extract (if omitting the rum add 1 tablespoon vanilla)

1 cup unsalted pastured butter (melted and cooled)

DIRECTIONS:

Center a rack in the oven, and preheat to 350 degrees.  Generously butter an 8-inch springform pan, and put on a baking sheet lined with a silicone baking mat or parchment paper (this step is important as the cake weeps a bit when baking).

Whisk the coconut flour, tapioca starch, baking powder, cinnamon and salt together in a small bowl.  Peel and core the apples, and cut them into 1 to 2 inch chunks (I made mine 2 inch chunks….I was going for a rustic appeal, and also saving time).

In a medium bowl, beat the eggs with a whisk until they are foamy.  Add the sucanat and whisk for a minute or so to blend.  Whisk in the rum and vanilla extract.  Whisk in half the flour mixture, and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter.  Switch to a rubber spatula, and fold in the apples, turning the fruit so that it’s coated with the batter.  Scrape the mix into the pan, and even it out a bit.

Bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes away clean; the cake may pull away from the sides of the pan.  Transfer to a cooling rack, and lest rest for 5 minutes.  Carefully run a blunt knife around the edges of the cake, and remove the sides of the pan.  (Open the sprinform slowly, and make sure there aren’t any apples stuck to it).  Allow the cake to cool until it is just slightly warm or at room temperature.  If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan.  Cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack.  Carefully remove the bottom of the pan, and turn the cake over onto a serving dish.

The cake can be served warm or at room temperature, with or without whipped cream, barely sweetened heavy cream, or ice cream.  (The cake can be kept for 2 days at room temperature; press plastic wrap or wax paper against the cut surfaces).

Laura Waldo

Laura to create Our PlaceLivingGlutenFree.com. A labor of love, this blog provides recipes and information for those who have Celiac Disease, and Gluten Sensitivities.

Tina Turbin

www.GlutenFreehelp.info

k.m.

Mr. Ritts Gingerbread

1/4 lb butter

1 cup sucanat (evaporated cane juice)

2 eggs

3/4 cup molasses

2 1/2 cup buckwheat mix

2 tsp baking soda

1/2 tsp salt

2 tsp powdered ginger

Preaheat oven to 350.

Butter and lightly flour a 9-inch square cake pan.

Cream the butter, add the sugar, and beat until light and fluffy.

Add the eggs and beat well.

Add 3/4 cup boiling water and the molasses and blend.

Mix together the buckwheat mix, baking soda, salt, and ginger, add to the first mixture, and combine thoroughly.

Pour into the pan and bake for 35 – 45 minutes, until a toothpick comes out clean.

Cool in the pan for about 5 minutes before turning out onto a plate.