Friday, September 14, 2007

More Apple Recipes

On the menu I posted yesterday is a nice alternative to Waldorf Salad that I wanted to share, since it contains no mayo. I found it in a recent issue of Martha Stewart’s Every Day Food. I also decided to post a “quick and easy” soup that has become an autumn staple at our house. It is a variation from an interesting book called Almost From Scratch by Andrew Schloss that I used a lot before we went GFCF. It’s funny, now I take the recipes and convert them “to scratch” because the flavors and ideas are good, though I admit, if I find an organic convenience item (his premise is the use of ready-made gourmet convenience items), I often use it. This book is just not as easy to convert to GFCF as others, like The South Beach Diet, but it does have a few nice recipes, like this soup.

Apple Grape and Celery Salad

¼ cup chopped pecans, toasted
2 celery stalks, chopped
1 Granny Smith apple, thinly sliced
1 cup seedless red grapes, halved
1 TB white vine vinegar
1 TB extra virgin olive oil
coarse salt and pepper to taste

Toast pecans about 5 minutes at 350. Combine all ingredients and serve. Easy!

Apple Squash Puree

6 TB butter substitute (like Earth Balance Buttery spread)
½ cup mined onion (optional)
2 packages (10 oz.) organic pureed winter squash, thawed (like Cascadian Farms)
½ cup organic applesauce
½ tsp pumpkin pie spice
coarse salt and pepper to taste

Melt 2 tsp. of butter in medium skillet or saucepan. If using onion, sauté in the butter until tender. Whisk in squash, applesauce, and spices. Heat, stirring often. Stir in remaining butter until it has melted and is incorporated. Season with salt and pepper.

Apple Cereal Muffins

1 ¼ cup Pamela’s Pancake & Baking Mix (see note below)
1 ¼ c GFCF all purpose flour (such as Bob's Red Mill)
½ tsp xanthan gum
½ tsp baking soda
1 TB baking powder

1 apple, coarsely chopped
1 ½ cup your favorite GFCF cereal, crushed (I had Envirokidz Amazon corn flakes handy so I used those, but anything you want to give it a little crunch)
2 eggs or ¼ cup liquid egg substitute
¼ cup brown sugar
1 tsp pumpkin pie spice
2/3 c milk substitute
4 TB vegetable oil

Pre-heat oven to 400. Coat muffin tins with cooking spray. Combine cereal, flour mix, and dry ingredients. In another bowl, blend the apple, milk, vegetable oil, and egg. Stir liquid ingredients into flour mixture until just blended. Spoon batter into prepared muffin tins. Bake 20 minutes. Makes 12 large muffins.

Note: Pamela's mixes are GF but not all are CF. Some contain minute amounts of buttermilk. If your child is very sensitive to casein, you may want to substitute another flour blend, such as Bob's Red Mill.

Adapted from Bette Hagman’s, The Gluten-Free Gourmet Cooks Fast and Healthy

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