Author: roaring20s b&b

My version of apple pie is kind of based on a few different recipes that I’ve put together. The secret ingredient are apples that grow wild on my property, so I know that you won’t have access to those – but I’m sure it will be as yummy with a combination of commercially-available apples. My special secret is in the “crust” and the topping – both of which are gluten free due to many friends who have gluten intollerances

I’m posting this at the special request of a recent guest who said that this was the best apple pie!

TOTAL TIME:  I always allow a couple of hours – it’s about an hour of baking, and there is a lot of peeling, and mixing and gather of ingredients. YIELD: 1-9″ apple pie

Ingredients

Bottom crust – I use a nut crust. I usually use almond flour (from Bulk Barn) but for the apple pie I use ground pecans

• 2 cups almond flour or pecan pieces
• 1 Tablespoon sugar or monk fruit/erythritol (Bulk Barn, for low carb option)
• 6 Tablespoons margarine (could use butter) – if using pecans, reduce this to 4 Tablespoons

Apple filling

• About 6-8 big apples, I like to use a variety. Even with the apples which are from my property (very small, I have to use about 20-30) I add 3 cortland apples
• 1/2 cup sugar (or monk fruit/erythritol, as above)
• 1/4 cup flour (I used 1:1 gluten free flour, Bulk Barn)
• 1 Tablespoon lemon juice
• 1/2 Tablespoon cinnamon (or to your taste)
• 1/2 teaspoon allspice (or to your taste)
• 1/2 teaspoon nutmeg (or to your taste)

Topping

• 1-1/4 cup almond flour
• 1 cup oats (I use quick cooking because that is what I have in the kitchen)
• 1/2 cup maple syrup or honey
• 1 teaspoon baking powder
• 5 Tablespoons butter or margarine (I use margarine usually)

Directions

1. Make the crust: If using almond flour, just mix it all together really well (I use my hands). If using pecans, I whirr them in my little blender, then put them in a bowl with the other ingredients, then use my immersion blender to blend it really well and further grind the pecans.
2. Grease the pie plate and put the crust mixture in the middle – spread evenly along the bottom and up the sides of the pie plate. I start with a spatula but usually end up using my fingers.
3. Bake the pie shell until slightly brown, about 5-7 minutes at 400 (keep an eye on it).
4. Remove the pie shell and let it cool while preparing the apples – for guests I peel and core them, but for myself I just remove the core and leave the peel – up to you. Then mix with all the other filling ingredients and heap on the pie shell. It should be very tall and round, at least double the hight of the pie pan! The apples will sink when they cook.
5. Mix all of the ingredients for the topping together – mix well (I use my hands, again). Don’t use a blender or food processor, you want the oats to still look like oats. Then spread this mixture over the heaped apples, making sure to cover all the apples.
6. Bake at 400 F for 25 minutes, don’t take it out of the oven but reduce the heat to 375 and bake for another 30 minutes. If the top or edges are getting too brown, cover them with aluminum foil.
7. Enjoy! It’s great with Dairy Free Maple Ice Cream!

This isn’t really a recipe that I have created – but my guests have requested so here it is! Very simple and only 3 ingredients. The original post that I found said you can do this without an ice cream maker but I haven’t tried it because I have one. Enjoy!

Here is the link to the original: https://www.theroastedroot.net/dairy-free-vanilla-ice-cream-vegan/

One of the questions I get is “is it healthier than store bought” – and the answer is: it depends. More details below the recipe.

TOTAL TIME: Prep: 10 min. Time in ice cream maker: 30 min. (total 2hrs 40 mins, inc chilling)  YIELD: 12 scoops or about 6 servings of 3/4 cup (188 ml).

Ingredients

• 1 can (400 ml) of full fat coconut milk (ie doesn’t say Reduced Fat or Low Fat)
• 1/4 cup maple syrup
• 1/8 teaspoon salt (I don’t know why there is salt but I always put just a little in case it’s really necessary)
• 1/2 Tablespoon vanilla

Directions

1. Transfer the bowl of your ice cream maker to the freezer and freeze for at least 24 hours before making the ice cream. This ensures the ice cream maker does its job properly by thoroughly freezing the base while churning air into it.
2. Add the coconut milk, pure maple syrup and sea salt to a medium sized saucepan and heat over medium heat. Stir and heat the ingredients just until they are well-combined and creamy.
3. Remove the ice cream base from the heat and stir in the vanilla extract.
4. Transfer the vanilla ice cream base to an airtight container and refrigerate until completely chilled, about 2 hours (the length of time depends on how hot your liquid got).
5. Place the frozen freezer bowl of the ice cream maker into your ice cream machine.
6. Pour the chilled ice cream custard into the ice cream machine and follow the manufacturer instructions for operating it. Allow the ice cream to churn until thick and it reaches a soft serve consistency, about 20 to 30 minutes.
7. Once your ice cream reaches the consistency of vanilla soft serve, you can serve it right away as is or freeze it for a traditional firmer consistency. Freeze until completely frozen, at least 2 hours.

Notes

Ice cream stays fresh in the freezer for up to 6 months.

If you don’t own an ice cream maker, skip the ice cream machine directions and simply freeze the vanilla ice cream base in an airtight container once everything is mixed together.

Above recipe serves about 12 scoops (this is what I made for a dinner of 10 people who each had a scoop on their pie, and there was some left over). So the info below is about per scoop.

Calories  85 kcal                                  Fat                   8g

Protein             1g                                Sat Fat             5g

Total Carbs      5g                                Sodium             80g

Fiber                neg                              Sugar               5g

Now what about the the question “is it healthier than store bought?” Of course that depends on what you mean by healthier. I’ve done a comparison with the above (3 fresh and natural ingredients), Haagen-Dazs Vanilla (5 quite natural ingredients – milks, sugar, egg, vanilla) and Chapman’s Maple Walnut (10 ingredients including gums and preservatives). Both Haagen-Dazs and Chapman say that a serving is 3/4 cup (188 ml) which is much more than a scoop, which is why the info below is different from the table above. The info below is per 188 ml.

If you were invited to weekend at a luxury estate in the 1920s, breakfast would be provided in a dining room with the food offerings laid out on a sideboard or table. Among the offerings might be Quiche Florentine, a spinach quiche developed in France in the late 19th century. Interesting side note – it is thought that this French recipe has an Italian name because Queen Catherine de Medici brought her love of spinach from her original home of Italy when she married King Henry II of France. And thus the term Florentine became used for all dishes that involved spinach.

I’ve modified the recipe to make it crustless and provide individual servings. It is great served warm from the oven but can also be frozen. To reheat, cook at 350 direct from frozen, don’t thaw.

TOTAL TIME: Prep: 10 min. Bake: 30 min. @ 350  YIELD: 12 large or 6 extra large quiche.

Ingredients

• 5 large eggs
• 1 cup whipping cream (35% fat)
• 1 cup baby spinach (55 g, washed, dried and chopped small)
• 1 cup shredded gruyere cheese (100 g)(traditional, but can try other hard cheeses)
• 1/8 tsp salt
• 1/4 tsp black pepper (I like pepper, you can use only 1/8 if you prefer)
• 1/8-1/4 cup Bisquick (or equivalent)

Directions

1. Preheat the oven to 350 degrees F (218 degrees C).
2. You can use either a large muffin pan (typically makes 12 muffins) or an extra large muffin pan (typically makes 6 muffins). Grease them with whatever you normally use.
3. Put spinach, cheese, salt and pepper in a large bowl and stir to combine.
4. Put the eggs in a smaller bowl, break the yolks and whip. Add the cream and mix together.
5. Add egg mixture to spinach and cheese, stir to mix well.
6. Add Bisquick and stir until there are no lumps
7. Spoon the mixture evenly into the muffin tins. For optional yumminess, top each with a bit of additional cheese.
8. Bake for 20 minutes. Giggle the pan to see if they are completely set, if not cook for another 5 minutes.
9. When they come out of the oven, they will be lovely and puffy. Once the puffiness has reduced, run a knife along the edge of each one and gently remove to a cooling rack. Serve warm, or cool completely and store in the fridge or freeze.

Calories  245 kcal                                  Fat                   19g

Prep Time 10 minutes                           Protein             11g

Cook Time 30 minutes                          Total Carbs      12g        Net Carbs        11g

Total Time 30 minutes                          Fiber                1g

Servings  12 large, 6 XL                      Sugar               1g

I was thrilled to be interviewed on CBC NB Shift’s What’s Cooking about how I use almond flour. This is one of my favourite recipes:

Blueberry Muffins Recipe – gluten-free, low carb, keto, with almond flour

TOTAL TIME: Prep: 10 min. Bake: 20-25 min. @ 350  YIELD: 12 muffins.

Ingredients

• 2-1/2 cup   Blanched almond flour (Bulk Barn)
• 1/2 cup      Monk Fruit/Erythritol blend (Bulk Barn)
• 1-1/2 tsp    Baking powder
• 1/4 tsp       Salt
• 3 large       Eggs
• 1/3 cup      Butter or coconut oil (measured solid then melted)
• 1/3 cup      Unsweetened almond milk (or any milk)
• 1/2 tsp       Vanilla extract
• 3/4 cup      Blueberries (or other fruit – nutritional info for blueberries)

Directions

1. Preheat the oven to 350 degrees F (177 degrees C). Line 12 muffin cups with parchment liners.
2. In a large bowl, stir together the almond flour, Monk fruit/erythritol, baking powder, and salt.
3. Mix in the melted butter, almond milk, eggs, and vanilla extract.  Fold in the blueberries
4. Spoon the batter evenly into the muffin cups
5. Bake for about 20-25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.

Calories  217kcal                                  Fat                   19g

Prep Time 10 minutes                           Protein             7g

Cook Time 20 minutes                          Total Carbs      6g        Net Carbs        3g

Total Time 30 minutes                          Fiber                3g

Servings  10-12 muffins                        Sugar               2g

We had an abundant crop of jalapeno peppers in the garden, and some nectarines that needed to be used, and I had friends coming over for lunch. I popped up the Jamie Oliver website and searched for “easy lunch” (or something like that), and found something that looked yummy. It involved making a number of dishes, one of which was a traditional fresh salsa. A little creative thinking and this has become a summer favourite. I actually don’t eat it with chips like you would a traditional salsa (although you can), more as a refreshing summer salad with a bit of a twang:

Nectarine or Mango Fruit Salsa

TOTAL TIME: however long it takes you to cut stuff up!

Ingredients

• 1/2 bunch  spring onions
• 1/2 -1 jalapeno pepper 
• 4 cm piece fresh ginger
• 2 nectarines or 1 mango, or one of each
• 1 lime
• 2 Tbsp coconut flakes
• bunch cilantro (optional)

Directions

1. Trim and finely slice the green onions and put in a bowl.
2. Cut open the jalapeno pepper, remove the seeds and chop quite small, add to the bowl
3. Cut the fruit into quite small pieces, about the size of the tip of your finger, add to the bowl
4. Zest and then juice the lemon, and both the zest and juice to the bowl
5. Add the coconut flakes
6. Mix it all together, top with chopped cilantro, and serve. I usually put the cilantro on the side as not everyone likes it. I find this keeps in the refrigerator for a few days, no problem

Here is a link to the original recipe that inspired the above but it’s a traditional tomato salsa: https://www.jamieoliver.com/recipes/pancake-recipes/crispy-rice-pancakes/

I had bought some blaze pumpkins as Hallowe’en decorations – I had first checked that they would be edible, as I don’t like to waste food. And they are, but I couldn’t find anything good to make with them as they aren’t really as pumpkin-y as the pie pumpkins in my garden. After some searching, I came up with a fresh pumpkin marmalade recipe which I thought might work. And it did – yummy. The delicacy of the pumpkin flavour goes well with the citrus. This marmalade isn’t going to last forever as it doesn’t really preserve like a jam, but seems to be doing fine for a month or so in the fridge. And because of that, it has a lovely fresh taste. Yummy now that winter is almost here.

Ingredients

• 3 cups cooked pumpkin
• 1 small orange: slice half the orange as thinly as possible, seeds removed
• 1 tablespoon lemon juice 
• 1 1/3 cups sugar
• pinch of salt
• whole cloves (one per jar)
• 1 teaspoon vanilla

Directions for cooking the pumpkin

1. Whack off the stem with a hammer.  Just give it a good whack.
2. Cut it in half and clean out the seeds and the stringy stuff (save the seeds to make baked pumpkin seeds if you like that.
3. Line a cookie sheet with parchment paper, and place the pumpkin face down on it.  Prick the skin with a fork all over (no one wants anexploded pumpkin in the oven).
4. Bake at 350 for about 45 minutes or until soft.
5. When it is cool, scrape the pumpkin from the skin. I like to put it in a bowl and blend it with an emersion blender.  You can also put it in a regular blender, or just mash it with a potato masher.  Any extra I freeze it in Ziplock freezer bags, one cup per bag.

Directions for making the marmalade

Directions

1. Wash the orange, and slice half the orange as thinly as possible. Cut these slices into small pieces.
2. Put the pumpkin, sugar, salt, lemon juice and orange slices in a heavy-duty saucepan. Add vanilla to the pot.
3. Cook over medium heat, stirring continuously until sugar is completely dissolved. Be sure to keep stirring to prevent the mixture from burning. Continue cooking until the mixture is thick and has the consistency of jam or a preserve. It should be thick and jelly-like, not runny. It should take 10-15 minutes. Place a clove in the bottom of each of clean, dry jar, then fill with the pumpkin marmalade. Close the jar lids tight. When completely cool, store them in the fridge for up to 2 months.

I recently got a surprise when a returning guest said that she loved the tomato jam that I served (a dollop on a piece of cheese). She really appreciated that my recipes were on my website and she makes it weekly now and has told all of her friends about it. I recently changed my website template and lost all of the recipes, so here it is again. Glad you like it Jennifer!

My original source for this was a blog called simplygluten-free.com but a quick google search show that the same recipe shows up on various sites. It lists Carol Kicinski as the creator of the recipe. It’s simple but yummy!

Ingredients

2 large ripe tomatoes, chopped
1⁄2 cup coconut palm sugar (or brown sugar)
Juice of 1 lemon
2 cloves garlic, minced
1⁄2 inch piece of fresh ginger, peeled and finely grated 1⁄4 teaspoon ground cloves
1 teaspoon salt
1⁄2 teaspoon black pepper (I use double that, I like black pepper)

Directions

Combine all ingredients in a large skillet and cook over medium­-high heat. As the tomatoes start to soften, about 2 minutes, mash them with a potato masher. Continue to boil the mixture until it is thick and the liquid has been reduced (when you drag a spatula across the bottom of the pan, it should leave a path), about 10 minutes. Let jam cool then store in a clean jar, covered in the refrigerator for up to 1 week.

This recipe came from kind of a dare. One of my Facebook groups posted a recipe for a cinnamon quickbread, and noted that it is too bad you can’t make French toast from quickbread because this would be yummy. Challenge accepted! A quick search found some people who had tried this, and the trick is to let the bread sit for a day or two before cutting into slices. The other important procedure is to just dip the bread into the egg mixture, don’t let it soak. Enjoy!

TOTAL TIME: To make the bread:Prep: 20 min. Bake: 45 min. @ 350. To make the French Toast, next day or later, Prep 5 min., cook 5 min.  YIELD: 16 servings.

Ingredients (per serving of 4 slices of French toast)

• 4 slices of Cinnamon Loaf (recipe below)
• 1 egg
• 1/4 cup milk (non-dairy works just fine too)

Directions for French toast

1. Pre-heat griddle on medium-low (I use 300 deg F on an electric griddle).
2. Beat egg, add milk and beat together
3. Pour egg/milk mixture onto a flat plate or bowl for easy dipping. You are going to want to be able to lay the bread flat.
4. Butter the surface of the griddle/pan so the bread doesn’t stick.
5. Dip bread into the mixture – one side, quickly turn over, other side, then lay on the pan. Do this for each slice.
6. Cook for 2.5 minutes on one side (until it is smoking), 2 minutes on the other side. Serve with maple syrup

Directions for Cinnamon Loaf

TOTAL TIME: To make the bread:Prep: 20 min. Bake: 45 min. @ 350. YIELD: 16 servings.

Ingredients

Large bowl

• 1/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract

Smaller bowl

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Measuring cup

• 1 cup buttermilk

 Prep bowl

• 1/2 teaspoon ground cinnamon
• 1 tablespoons sugar

Directions

1. In a large bowl, beat butter until light and fluffy, about 1 minute. Gradually beat in 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
2. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk just until mixed.
3. Transfer half of the mixture to a 9×5-in. loaf pan coated with cooking spray. Combine cinnamon and remaining sugar. Sprinkle three-fourths of mixture over batter. Top with remaining butter and sprinkle with remaining cinnamon mixture.
4. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. Wait until the next day and slice into 16 slices. Can be frozen up to 3 months.

Nutrition Facts 1 slice: 173 calories, 4g fat (2g saturated fat), 40mg cholesterol, 225mg sodium, 30g carbohydrate (0 sugars, 1g ber), 3g protein.