Monday, October 31, 2011

Happy Halloween!

Happy Halloween to all my gluten free friends out there. I'm sure the kids are psyched about getting out there and filling up their bags full of free candy. Or if you're the gluten free adult, you're probably wondering what's safe for you to enjoy as your Hallow's treat.

Below I'm sharing some of my favorites approved gluten-free candies safe enough to enjoy. Some of the candies hold sentimental value for me, I'm sure you have your favorites too.


Brach's Candy Corn
Warning: Eating just one leads to eating 100 of these sweet corns.
Charm's Blow Pops
Not only do I love the taste and the gum at the center, I love that it colors your tongue depending on the flavor you're eating. Very Willy Wonka-ish, specially when I would stick my purple tongue at the kids.
3 Musketeers
I used to think it had to be eaten in 3 bites because it was the way the 3 Musketeers ate it. Don't ask...I have no idea where in my childhood I picked that up. Maybe from one of my big brother's "stories" he loved to fill my head with.
Reeses's Peanut Butter Cup
This is my ultimate Achilles heel. When we were all kids, my cousins and I would go over our candy inventory and this was the only candy I would not trade which would unfortunately escalate into hair pulling and yelling matches. Until my grandma took all the candy away. So yes, this is the one candy that would cause mayhem in our home, but it was worth it.
Other gluten free friendly candies include: jelly beans, Jolly Ranchers Hard Candy, Mr. Goodbar, Baby Ruth, Fruit Chews.

For a complete listing of all candies that are gluten free friendly, visit The National Foundation for Celiac Awareness.

Monday, October 17, 2011

Autumn Apple Crisp

A few weeks ago we went apple picking with family, and needless to say it was a good time despite the drizzling rain. Apples taste the same wet or dry (smile). So now that my kitchen is well stocked with apples I've been baking and eating apples for the past month. A good thing I love apples, just as much as I love this Apple Crisp! Which I made at our cousin's kitchen after our apple picking adventure. It got rave reviews.

I've seen so many recipes for an apple crisp and delighted when a friend, Marcia sent me a recipe link for a gluten free version at Elana's Pantry. I adjusted only the filling to make it more juicy.  Now top it off with your favorite ice cream, and drizzle it in caramel or dark chocolate (my pick), and you have a piece of heaven on a plate. My favorite thing about baking with apples, is the sweet aroma that warms up the kitchen and the heart. It's no wonder the kitchen is the place most people gather in.

Ready to be baked

I know it looks dark in spots but believe me it tasted so freaking good

Autumn Apple Crisp:
Serves 6 

For the crumble crisp part (Courtesy of Elena's Pantry):
2 cups blanched almond flour
½ teaspoon celtic sea salt
1 teaspoon cinnamon 
½ teaspoon nutmeg 
⅓ cup grapeseed oil (I used olive oil)
½ cup agave nectar
1 tablespoon vanilla extract

In a large bowl, combine almond flour, salt, cinnamon and nutmeg
In a smaller bowl, combine oil, agave and vanilla
Stir wet ingredients into dry

For the Apple Filling (Bambola's Kitchen, that's me):
5 medium apples, peeled, sliced, then chopped in half width-wise 
1 tablespoon of gluten free flour - Chestnut flour worked great too (thanks to Laurie for this)
2 Tablespoons of Lemon juice
1 teaspoon of ginger
½ teaspoon cinnamon
3 tablespoon sugar (I used coconut sugar, try it, you'll see its exactly like  brown sugar)

 In a second large bowl, toss the apples with g.f. flour with the lemon juice, ginger, cinnamon and sugar.

Place apples on baking dish* and then the crumble crisp topping over the apples
Cover with aluminum foil and bake at 350° for 50 minutes on low rack
When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crisp

* If you have a glass baking dish, Elena recommends to bake in a 7x11 inch Pyrex baking dish or an 8x8 inch Pyrex baking dish and I wholeheartedly agree. It just bakes this recipe better.

Serve warm and enjoy!