Recipes – Gluten Free Julie

Gluten-free Recipe – Warm Cinnamon Apples Recipe

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Autumn is a time for apples and cinnamon, which together make delicious warm cinnamon apples. Because cinnamon and apples are naturally gluten-free, we’re pretty golden. Make sure you use bowls, utensils, pots and pans that haven’t previously been used to make gluten foods to avoid cross-contamination. This recipe is gluten-free, dairy-free and vegan, healthy-licious!

Granny Smith are the best apples to use for cooking, the green apples. They hold up well while cooking because they’re tangy, not sweet. When peeling the apples I keep the peels and put them in a small pot that I left to simmer on the stove while I was downstairs. To my fresh potpourri pot I added water, apple peels, blackberries and both ground cinnamon and a stick of cinnamon bark. It made my house smell lovely! My mom used to simmer pots of dried herbs and such when I was a kid, sometimes I loved it and other times the scents burned my eyes. This one had a good, fresh scent that I enjoyed, only burned a little bit, and my hubby came in saying our home smelled delicious!

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The basic recipe:

Gluten-free Cinnamon Apples

4 apples, peeled, cored & sliced thin
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp ghee, butter, margarine or butter-substitute
1-2 tbsp water

Toss together apples, brown sugar, cinnamon and nutmeg in a bowl or plastic bag.

Heat butter and water until melted and add apple mixture. Cook over medium-low heat 10-12 minutes.

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Eat as a side dish with dinner, on top of ice cream, oatmeal and more. Yum!

This recipe could also double as pie filling for apple pie. Instead of putting it in the pot to cook, fill a gluten-free pie shell with the apples and place butter slices on top. Make your own pie crust using gluten-free flour blend, water and salt, bake in the oven for 40-50 minutes at 325 degrees. (GF Apple Pie recipe coming soon!) I had to skip the nutmeg this time because I was out but they still tasted incredible! Enjoy!

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Gluten-Free Recipe – Hot Dog Summer Salad

Over the past three years I’ve had to cycle through many of the same foods and try to find new ways to eat them. Mixing things up fixes the issue of having too much of the same things. My hubby is the reverse. If he could eat the same thing every day with some differing flavors, he would. I love finding new gluten-free recipes for the foods I can eat, using items I wouldn’t normally think to put together.

Gluten-free cooking isn’t usually a fast process so finding quick, easy gluten-free recipes are key. For this recipe, I was inspired by a dish brought to my bridal shower. A friend of the family brought Hot Dog Salad to the party and I loved the flavor of the hot dogs mixed in with salad. This is my version, based on what I had in my fridge at the time.

Gluten-Free Recipe – Hot Dog Summer Salad

Ingredients:
Gluten-free Hot Dogs
Green, red, purple or colorful leafy lettuce
Strawberries
Blueberries
Dried cranberries
Gluten-free croutons
Extra-Virgin Olive oil
Juice from lemon slice

Clean and dry all fruits and veggies. Tear lettuce to bite sized pieces and slice strawberries. Cut hot dogs into bite-size pieces. If children will be eating this, make sure the hot dogs are sliced down the center and cut about 1/4 inch thick. It should be very small pieces for small children, that won’t make them choke. I choked on a hot dog once and didn’t eat another one for 3 years! Toss all solid ingredients together except for croutons, and anything else you’d like to add such as cucumbers, green peppers, nuts, or whatever you have on hand that might taste good on a salad. Then drizzle with olive oil and squeeze the lemon slice over the salad. Add croutons last.

Viola! An easy Gluten-Free Hot Dog Salad recipe. Grab a bag of chips and a glass of lemonade and you’ve got a gluten-free lunch, or make one big enough to take to a party. Hope you enjoy!

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Gluten-Free Blueberry Scones with Stonewall Kitchen Traditional Scone Mix

Hello there! Today I made these delicious blueberry scones that came out tasting incredible. I used a box mix for traditional scones, Stonewall Kitchen Traditional Scone Mix and added half a can of Oregon Blueberries at the end. I enjoy the Stonewall Kitchen brand of gluten-free mixes and have tried other gluten-free mixes under that brand. Stonewall Kitchen has easy-to-follow directions and base ingredients that allows you to add your own flavors and spices, plus they usually come out tasty and moist, not dry, unless I make a mistake on the recipe.

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I mostly followed the directions on the box. I’m not a big butter fan, or my body hasn’t been lately, so I used half coconut oil and half Smart Balance Extra Virgin Olive Oil dairy free butter. It should be a solid type of oil for the mix to crumble and hold properly. The mix calls for 2/3 cup cold water and 1 large egg, slightly beaten. Keep a tablespoon of flour aside to coat the pastry sheet or counter before spreading the mixture. I don’t have a pastry sheet, so I put wax paper down on the counter and then sprinkled the tablespoon of mix on the paper, it worked great!

Add butter/oil to mix and cut with a pastry blender, fingertips or a fork, until the batter resembles coarse crumbs, then add water and egg until just mixed. I lightly beat the egg with a fork in the measuring cup for the water before adding it to the mixture, mixed all the ingredients until they were blended and folded half a can of drained and rinsed blueberries into the batter.

Then I took the dough ball, it was pretty moist and sticky, and spread it onto the wax paper, making about an 8 inch diameter circle and used the pizza cutter to slice it into 8 pie-like slices. I used a pie spatula to pick them off the wax paper, greasing it with some coconut oil to make it easy for the dough to slide off the spatula, and placed the sliced scone batter onto a parchment paper lined cookie sheet.

The directions say to bake at 450 degrees for 10-12 minutes, I cooked my scones about 12-14 minutes, until they were semi-golden on top. They came out so delicious! I was glad I added in the blueberries. The first time I made the scones I didn’t add fruit and they were a bit too dry for my liking, though moister than other scones I’ve tried, though it hasn’t been many. I was never a big fan of scones because they were a dry pastry and I prefer moist cakes. The Stonewall Kitchen Gluten Free Scones have a plain, vanilla flavor, as I imagine most scones have, but even plain they are more moist than other scones. The fruit adds even more moisture and so much flavor. In retrospect, I could have used the whole can and gotten an even tastier scone. I bought a can of cherries too, so with the next box I might use the cherries. I’m still on the fence with buying canned anything, but that’s for another post. Any other ideas for the cherries?