Month: January 2024

(This recipe makes 2 to 4 small tarts, each the size of a personal pizza)

APPLE PIE FILLING INGREDIENTS:

▢4 apples, peeled, cored and sliced 1/4 inch thick

▢1 tablespoon cornstarch

▢1 tablespoon lemon or lime juice

▢1 teaspoon ground cinnamon (reserve a pinch to sprinkle on top)

▢1/2 teaspoon vanilla extract

Combine in bowl and set aside.

BOTTOM CRUST INGREDIENTS:

▢1 1/2 teaspoon ground flaxseeds (may grind flaxseed in blender or coffee grinder)

▢4 teaspoons water to make “flax egg”

▢ 1/4 cup almond flour

▢ 1 1/4 cup oat flour (rolled oats ground in blender)

▢1/8 teaspoon salt

▢3-6 teaspoons additional water, as needed (add slowly, may need more or less to acquire dough soft enough to work with, but not too mushy)


INSTRUCTIONS:

1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens.

2. Preheat the oven to 350 degrees F at this time.

3. In a large bowl, add the almond flour, oat flour and salt. Stir to combine.

4. To the bowl with the dry ingredients, add the thickened flax egg mixture and 3 to 6 teaspoons of additional water, as needed. Stir well with a large spoon until the dough comes together. Add additional water if needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.

5. Form the dough into a ball with your hands. If it’s too wet, add a little more flour.

6. Place the ball of dough between TWO pieces of parchment paper to prevent sticking. Flatten the dough with your hands then use a rolling pin to roll it into an even circle.

7. Discard upper paper.

8.Transfer dough (including bottom parchment paper) onto a baking sheet. Gently patch any tears & pinch to flute the edges.

9. Place apple slices on top of the crust & dust with cinnamon. If more moisture needed throw some apple slices in blender w/ water to make applesauce & spoon on top before baking.

10. Bake at 350 degrees for 30 minutes. Cool, then slice into wedges & enjoy.

(Combination of several online recipes)

INGREDIENTS:

STARCH/PROTEIN:
15 oz. can black beans, drained & rinsed
1 C rolled oats

VEGGIES:
1 pound mushrooms (chopped) w/ 2 teaspoons sea salt
carrot half medium sized
celery 1 small stalk

LIQUIDS:
1/4 teaspoon soy sauce
1 tablespoon apple cider vinegar
No-added-sugar bbq sauce

SEASONINGS: (amounts are just sprinkles)
Italian seasoning
Black pepper
Nutritional yeast
Dry parsley flakes
Red pepper flakes
Onion powder
Garlic powder
Dry mustard (optional)

INSTRUCTIONS
1. Combine the chopped mushrooms and salt in mixing bowl. Allow the mixture to rest for few minutes. Water will appear, as it is pulled from mushrooms

2. Grate carrot & celery

3. Add drained black beans, watery mushrooms, rolled oats, grated carrot & celery & combine everything w/ potato masher and/or hands

4. Form into patties & bake on baking sheet (I use parchment paper on pan to prevent sticking) @ 400 degrees:

20 minutes
Flip burgers
7 more minutes

Freeze leftover patties.

INGREDIENTS

Crust

▢1 ¾ cups oat flour

▢¾ cups cornmeal

▢1 ½ teaspoon baking powder

▢2 tablespoons flax meal

▢2 tablespoons apple cider vinegar

▢1 cup soy milk, unsweetened

Sauce

▢4 tablespoons tomato paste

▢1 tablespoon vinegar

▢1 teaspoon cumin

▢1 teaspoon onion powder

▢1 teaspoon paprika

▢1 teaspoon chili powder

▢2 tablespoons salsa

▢½ cup water

OPTIONAL Nacho Cheese Sauce

▢½ cup cashews

▢⅛ cup raisins

▢½ teaspoon smoked paprika

▢1 teaspoon onion powder

▢1 tablespoon nutritional yeast

▢1 teaspoon tamari, low sodium

▢1 tablespoon white wine vinegar

▢½ cup water

Toppings

▢14 ounces pinto beans

▢1 tomato, diced

▢4 cups romaine lettuce, chopped

▢¼ cup black olives, sliced

▢sliced fresh jalapeños, optional

INSTRUCTIONS

• Preheat oven to 400°F.
• Add the oat flour, cornmeal, baking powder and flax meal to a mixing bowl and stir well.
• Stir in the apple cider vinegar and soy milk.
• Pour mixture onto a parchment lined pizza pan.
• Lay a piece of parchment on top and roll crust out to the edge of the pan with a rolling pin.
• Bake for 15 minutes, remove & set on counter.
• Stir sauce ingredients together in a bowl.
• Spread the sauce on the crust.
• Sprinkle the pinto beans over the sauce and bake for 10 minutes.
• Once out of the oven, let the crust cool for a few minutes before adding the toppings.
• Add the nacho cheese sauce ingredients to a blender and blend until smooth.
• Drizzle the nacho cheese sauce onto the pizza.

APPLE PIE FILLING INGREDIENTS:

▢6 large apples, peeled, cored and sliced 1/4 inch thick (I used a combination of granny smith and pink lady apples) 8-10 cups total

▢1/4 cup coconut sugar (or more to taste)

▢3 tablespoons cornstarch

▢2 tablespoons lemon juice

▢2 teaspoons ground cinnamon

▢1/4 teaspoon nutmeg (optional)

▢1 teaspoon vanilla extract

Combine in bowl and set aside.


BOTTOM CRUST INGREDIENTS:

(This recipe makes 2 crusts, so cut in half if you only need 1 bottom crust)

▢1 tablespoon ground flaxseeds

▢3 tablespoons water

▢1 1/2 cups almond flour

▢3/4 cup all purpose flour

▢1 tablespoon coconut sugar (leave out for savory pies)

▢1/4 teaspoon salt

▢4-6 tablespoons additional tablespoons water


BOTTOM CRUST INSTRUCTIONS:

1. Make the flax egg by combining the ground flax and water together in a small bowl. Stir and set aside for 5 minutes, until it thickens. If pre-baking the crust, preheat the oven to 350 degrees F at this time.

2. In a large bowl, add the almond flour, all purpose flour, sugar (leave out for savory pies) and salt. Stir to combine.

3. To the bowl with the dry ingredients, add the thickened flax egg mixture and 4 tablespoons of additional water. Stir well with a large spoon until the dough comes together. Add an additional 1-2 tablespoons more water as needed. The dough is ready when you can squeeze it in your hands and it doesn’t crumble; it should be moist but not too wet.

4. Form the dough into a cohesive ball with your hands. If it’s too wet, add a little more flour.

5. Place the ball of dough on a large piece of wax paper or other clean surface sprinkled with flour to prevent sticking. Flatten the dough with your hands, sprinkle with flour, cover with another sheet of wax paper, then use a rolling pin to roll it into an even circle about 12 inches in diameter.

6.Use the wax paper or rolling pin to carefully place the dough into your 9 inch pie plate. It’s okay if it’s not perfect. Gently press the dough into the pie plate and patch any tears with excess dough from the edges. Flute the edges if desired.

7. With a fork, poke all over the bottom of the crust. (Bake for only 7 to 10 minutes if you intend to fill & top w/ crumbles requiring more time later.)

Bottom Crust Nutrition
Serving: 1serving | Calories: 167kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 7mg | Fiber: 4g | Sugar: 3g | Calcium: 54mg | Iron: 1mg

TOP CRUMBLE CRUST INGREDIENTS:

▢3/4 cup rolled oats

▢1/2 cup almond flour

▢1/3 cup coconut sugar

▢1 teaspoon ground cinnamon

▢3 tablespoons apple sauce

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F.

2. In a medium sized bowl, combine the rolled oats, almond flour, coconut sugar and cinnamon. Now using a small spoon or rubber spatula, mix in the applesauce. The mixture will be thick and crumbly.

3. Spoon all of the apple filling into the pie crust, but leave some of the juice in the bowl. This will help the pie not be too watery.

4. Now sprinkle the crumble topping onto the apples.

5. Bake for 45-55 minutes, until the top is golden brown and the apples have softened and thickened.

(Use a pie crust shield on edges to prevent burning, or make one out of foil, if needed.)

6. Let cool for 2-3 hours preferably before slicing and serving, as the time will allow the filling to thicken up quite a bit.

Serve with non-dairy vanilla ice cream or coconut whip if desired.

Cover pie leftovers and store in the refrigerator for up to 4 or 5 days, if it lasts that long!

Recipe adapted from Nora’s gluten free apple pie.