Baking Fail

Even after baking gluten-free and dairy-free for over 10 years I still fail with new recipes sometimes.

These cookies looked very promising. Instead of crispy flat disks they made puffy boulders.

So next time I will try a different flour.

This isn’t just something that happens to gluten-free bakers. If you watch any of the baking shows there are many unsuccessful bakes.

Even though they were not exactly what I expected. They were still tasty. (Silver lining) Happy weekend everyone. -SB


Apple Crisp (Gluten-free, Dairy-free, Nut-free, Nightshade-free)

It is apple season, well apple season is almost over.  I love making apple crisp. It is a recipe I think of when I think fall.  I love to eat it warm, even though I know that many like it cold.

This is a recipe I made many times before we were gluten-free and changing the recipe may have made it even better.  Plus, I get to use my favorite kitchen utensil, the pastry cutter.

Enjoy this lovely fall treat.


Gluten-Free Dairy-free Apple Crisp

  • Servings: approx. 9
  • Difficulty: easy
  • Print



  • 6 granny smith apples
  • 1 teaspoon cinnamon
  • 1 cup sugar
  • 1/2 cup Earth Balance Soy-free Butter
  • 1 cup flour
  • 2 teaspoons baking powder
  • 3/4 cup cold water



  1. Preheat oven to 350 degrees
  2. Spray a 8×8 baking dish with coconut oil
  3. Peel and slice apples and place them into the baking dish
  4. Sprinkle the top of the apples with cinnamon
  5. Combine sugar, Earth Balance, flour and baking power in a bowl and mix using a pastry cutter
  6. Spoon mixture onto the top of the apples
  7. Pour cold water over the top of the pastry mixture
  8. Bake for 45 minutes

Apple Crisp by Cygnet Organizing LLC