Showing posts with label egg free. Show all posts
Showing posts with label egg free. Show all posts

Thursday, November 8, 2018

Apple Pie, Em's Way...

When I was 12, my mom taught me how to win the heart of a man...She taught me how to make apple pie! At the age of 13 I had already personalized my recipe for traditional apple pie, and at a silent auction fundraiser, one of my pies sold for $75!!! Of course, I was thrilled and amazed...the man that bought it had tasted my pie before, so I was hoping he really did like it.
Then, one day I learned I had gluten sensitivity... no more pies the way I used to make them. It was a hard fact to swallow. "Oh, well that's only one ingredient I have to change. I can find another flour to substitute", was my attitude. Months later, I found out that the swelling in my throat was related to food allergies...multiple food allergies. So many that I had trouble keeping up with the list. Over the years I have developed more...no more cinnamon, no more egg, no more corn, and on and on we could go... Does that mean I would give up on making a good apple pie? No Sir! One flop after another did dishearten me, and I wouldn't dare brag about my pies anymore. But finally the other day, something went right! I do hope it continues to go right! It's still not perfect, but it I was happy with it. In effort to preserve my creative compilation of recipes, I post them here. So, here is my newest: Apple Pie, Em's Way...
This pie is #glutenfree #cornfree #carrageenanfree #cinnamonfree #nutfree #dairyfree #gumfree #legumefree #annattofree #allergenfriendly #eggfree #organic #preservativefree #noaddedsugar




Apple Pie, Em's Way
You will need:
About 3 pounds or so of organic apples. I prefer Gala and Fuji combined.
1 1/2 or so of a cup of freshly milled brown rice flour. ***
1/2 teaspoon of Arm and Hammer baking soda.
1/2 teaspoon David's Kosher or other un-iodized salt that contains nothing but salt.
Somewhere around 1 1/2 cups of organic unsweetened applesauce. (I use Fresh Thyme or other store brand that does not contain any ingredients except apples.)
1/4 of a cup or so of California Olive Ranch extra virgin olive oil.
Clear Pyrex pie pan.

Preheat your oven to 425 degrees. (Not necessary if using a toaster oven.) Peel, core, wash, and slice apples into quarters. Boil the apples with a small amount of filtered water until they are fork tender. Slightly mash with a serving spoon. Set aside for later. Mix flour, baking soda, and salt together, then add applesauce and 1/8 of a cup of olive oil. Mix well to combine. Add more or less applesauce to make a wet dough that easily spreads with a spoon. Add the other 1/8 of a cup of olive oil to the bottom of the pan spreading it out gently. Spread 2/3 of the dough into the pan bringing it about halfway up the sides and covering the entire bottom with about 1/4 inch dough. Add the slightly mashed boiled apples to the center of the pie, leaving about 3/4 of an inch of dough around the edge uncovered. Mound up to desired thickness. Add 1/4 of a cup or so of flour to the remainder of the batter making it workable. Taking about one tablespoon or so at a time, gently work it flat with your hands and place on top of the pie. Lay enough pieces to cover most of the top of the pie, leaving a few vent holes. Bake at 425 degrees until the bottom and sides are browned. This is one reason I prefer to use a clear pyrex pan, so I can see the bottom. It takes somewhere around 30 minutes. Watch carefully that it doesn't overcook. Let the finished pie sit for a few minutes before attempting to serve or it will fall apart if it is too hot. Enjoy and don't forget to leave me your comments on how it turned out for you and your family!

*** I freshly mill my flour using a Wondermill. I use a 1:1 ratio of organic long grain brown rice, and organic brown basmati rice. Both are Lundberg brand.

Wednesday, October 25, 2017

Applesauce Raisin Muffins Corn, Gluten, Dairy, Egg Free

It is fall!!!! My favorite fall memory has always been my mom's awesome baking spree for Thanksgiving. We would always get a pumpkin or two and she would roast it in the oven until it was soft and then freeze what felt like hundreds of pints size servings of it. (I had to take the bags out to the freezer in the garage. You know, errand running.)
One of my favorites was always her applesauce raisin cake. I loved it! I still love it! I always will love it! But because of my food allergies, I no longer can have it the way she made it, and taught me to make it. I have to substitute, but who cares, I still get to enjoy that flavor!
Here is the most recent recipe I have for the applesauce raisin cake. This one I made into muffins, you know a little less sugar and mess.

Takes only a few minutes to prepare and yields 12 muffins. Preheat oven to 400 degrees. Line a muffin a 12 cup muffin pan with muffin papers. ( I like to use the unbleached ones that I find at Fresh Thyme or Whole Foods.)
1 cup of freshly milled Organic Brown Rice Flour
1/2 cup Bob's Red Mill Sweet White Rice Flour
2 Tablespoons or so of Tapioca flour
3/4 teaspoon baking soda
1 teaspoon David's Kosher salt (any salt should do)
1/2 cup organic seedless raisins
3/4 to 1 cup unsweetened organic applesauce
A few small shavings of crystallized ginger (not a lot or it will be overpowering. We just want to get that spice flavor in there. If you can use cinnamon instead that would probably be better. 1/2 a teaspoon or so.)
2 or 3 tablespoons of sugar in the raw (Or brown, or white sugar. I just like the flavor of the sugar in the raw.)
2 tablespoons of freshly chopped golden flax seeds soaked in 1/3 cup of water. (I chop them in a smoothie cup, but a food processor will work. If you don't have any of these, you can buy the flax already chopped, but be sure to refrigerate it to retain flavor.)
2-3 tablespoons olive oil (The oil must be fresh. If it isn't it will ruin the flavor of the muffins. I use California Olive Ranch Extra Virgin Cold Pressed Olive Oil. It almost always tastes fresh and can be found at Walmart, Meijer, Kroger, and most other places. (Other types of oil will work, but this is the best)
Mix dry ingredient together first, then add applesauce, flax water, and stir with a spoon until completely combined. Do not over mix. Divide evenly between muffin cups. Bake till a toothpick entered into the center comes out fairly clean. About 15-20 minutes depending on your oven.

If you have an egg allergy, corn allergy, gluten sensitivity, cinnamon allergy, or milk allergy this will work for you!
I hope you enjoy trying out my newest recipe, and please share it with your friends and family. Remember, don't be afraid to be creative in the kitchen and mix something up today!
Have a Happy, Healthy, Gluten Free Day!
~Gluten Free Em~