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
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
Preheat oven to 350 degrees
Spray a 8×8 baking dish with coconut oil
Peel and slice apples and place them into the baking dish
Sprinkle the top of the apples with cinnamon
Combine sugar, Earth Balance, flour and baking power in a bowl and mix using a pastry cutter
Spoon mixture onto the top of the apples
Pour cold water over the top of the pastry mixture
Bake for 45 minutes
Apple Crisp by Cygnet Organizing LLC
Lately one of my go to snacks have been these BoBo bars. I like that they are a little bigger than a regular granola bar so they can get me through a morning of meetings.
Today I’m at the monthly NAPO Chicago meeting. As the Director of Membership I enjoy meeting new people and helping celebrate the accomplishments of our chapter members.
I love to garden. For the past few years I have not grown tomatoes. I found it really hard to have a vegetable garden without tomatoes. So this year I planted a few plants and have been giving the tomatoes to friends.
I try to take a turn through the garden multiple times a day and enjoy taking my morning coffee or an afternoon snack out to enjoy while watching the pollinators buzz around.
These little sugar cookies are so wonderful and they are good coated with sparkling sugar or without the crunchy coating. These are definitely one of those “people will never know” food allergy friendly treats.
Gluten-Free Dairy-free Sugar Cookies
Cygnet Organizing LLC Sugar Cookies
2 cups sugar
1/2 cup Earth Balance Soy-free butter
1/2 cup shortening
3 egg yolks
1/2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon cream of tartar
1 3/4 cups Namaste flour
Sparkling sugar (icing sugar)
Cream together sugar, butter substitute, shortening, egg yolks and vanilla.
Mix in baking soda, cream of tartar, and flout until combined.
Cover dough and refrigerate for at least one hour.
Preheat oven to 300 degrees F.
Using a tablespoon or small scoop make one inch balls out of the chilled dough.
Roll the dough balls in the sugar and place on a cookie sheet.
Bake for 13 minutes.
Cool on the pan and then transfer to cooling rack or plate.
Store in an airtight container.
Enjoy these little crunchy cookies anytime of day! – Susan B.
Today is National Waffle Day!
So of course I made waffles.
I usually use Gluten-free Bisquick but it has potato starch in it and I wanted a waffle tonight.
It has been on my list of 100 goals for a few years, yes years, to perfect making waffles and pancakes from scratch. I seem to fail every time.
Tonight I tried again.
They were ok. Not crispy and definitely not a “I would make those again.”
Back to the drawing board and still on the list of 100.
Happy Waffle Day!
I will not eat the last Madeleines… I will not eat the last Madeleines… I will not eat the last Madeleines…
I made a double batch of
Madeleines they barely lasted 24 hours.
Tomorrow I’m making chocolate chip cookies!
And hopefully ding song ditching some zucchini!
A friend gave me a Black Current bush two years ago. Last year it only had a few berries but this year it has enough to do something. So today I am trying my hand at gluten-free scones! Wish me luck.
We had a really cold January and we had been traveling, so it was nice to come home and make a nice pot of soup and some corn bread. When traveling with food allergies sometimes you end up eating the same thing over and over.
I like to make this soup when I make Chili for the nightshade eaters. I’m not sure if it’s the color of the soup or the fact that there is beans in it that remind me of Chili. It could be the fact that it tastes better with
corn bread. If you have not had chili with corn bread it is the best!
This soup reheats well and I love to add tons of cilantro, avocado and lime on top. Enjoy!
Quinoa Black Bean Soup aka Nightshade-free Chili
Cygnet Organizing LLC http://www.cygnetorganizing.com
1 tablespoon olive oil
1 onion chopped
7 cloves garlic minced
1 can pumpkin puree
1 teaspoon cumin
1/2 teaspoon oregano
1/2 cup quinoa
1 can black beans
5 cups broth
2 bay leaves (I like to use fresh bay leaves)
Add oil to soup pot over medium heat.
Add onions and stir till soft.
Add garlic and cook for just a minute.
Add pumpkin and spices to the pot and stir until heated.
Add broth and quinoa and bring to a boil.
Once boiling add beans and bay leaves. Bring back up to a boil and simmer till the quinoa is cooked through.
Serve with avocado, cilantro and a squeeze of fresh lime.