So, I belong to this fiery group of women on a little internet forum of an attachment parenting magazine. The cool thing about this group of women is that we all have children who have allergies or intolerances, or ourselves have allergies, or some combination thereof. We haven't allowed this to get us down though. No! Instead, we have taken up our aprons and our spoons and set our kitchens ablaze! Not literally. Except for maybe Kathy on occasion. (Just kidding, Kathy. We all know you're our Gordon Ramsey... Only cuter, with breasts... and yelling a lot less.. Okay, so you're nothing like Chef Ramsey but you get the idea.)
Anyway, one of my friends (I call you all "my girls" btw, for any of you ladies reading this) has asked that I post my Apple Crisp recipe. It's not done yet (the recipe, I mean... still not tweaked just so) and I wouldn't do it for anyone else, but here you go. Okay, maybe there are a couple of other people I'd do it for, but you're one of the few.
1 c brown sugar (I justify this much sugar by saying "Oh, there's molasses in it!")
1 c gluten-free rolled oats
1 c Jacqueline's gluten free flour mix
1/2 t salt
1/2 c shortening, melted
1 t baking powder (optional)
3 large apples, peeled, cored and diced
1/4 c honey
1 t lemon juice (or more, to taste.. I use about 1 T)
2 t cinnamon
1 t tapioca starch
Preheat the oven to 375 (yes, Kathy, I actually DID preheat it). In a bowl, mix together the first 8 ingredients. In a 2 quart casserole dish, mix together everything else. Dump the contents of the first bowl on top of the apple mixture. Press down firmly with a spoon until the oat mixture is tightly packed on top of the apple mixture. Place the casserole dish in the oven and bake for 40 minutes or until golden brown (you'll probably see little bubbles of honey-cinnamon syrup coming up the sides, too). Take it out of the oven and let it cool. Really, I mean it. You need to let it cool. Hot sugar burns really badly. Trust me, I know. I have the sore tongue to prove it. Crazy addictive crisps anyway.
That's it. That's all. You're done. Just remember to let it cool and then you can eat it all! Mwahahaha. Another one of my girls has turned to the dark side. :p Unless this has something she can't eat.... I hope this is a "safe" recipe for you, hon!
Gluten-Free Blueberry Recipes for Summer
1 week ago