Recently I picked up a huge pile of brussels sprouts on the cheap. I have been seeing recipes for kale chips posted everywhere and wondered if the tough outer brussels sprout leaves that would normally go to waste would lend themselves well to becoming a crispy snack. I quickly tossed them in some bacon grease and liberally coated them in kosher salt. Continue reading
My new favorite obsession is apples and cinnamon. I have been trying to eat even healthier and replace some of my sweets with fruit. Don’t get me wrong I still love chocolate but am trying to break my addiction to it. I have created this variation on my Copycat Coco Wheats to satisfy my breakfast sweet tooth. The use of coconut flour keeps this recipe lower carb and low calorie while being grain free and gluten free as well. Who doesn’t like apple pie for breakfast? If you want an even more decadent experience you could drizzle a bowl of this with honey or maple syrup and sprinkle some crushed almonds on top. Go ahead indulge your senses then tell me what your favorite hot breakfast cereal combo is. 🙂 Continue reading
- 1 cup water
- 3 cups apples cored and peeled
- ½ cup Splenda Brown Sugar Blend
- 1 tbsp butter
- ¼ to ½ tsp cinnamon (depending on how much you like it)
- ¼ tsp nutmeg
- ¼ cup plus 2 tbsp
- Breyers All Natural Vanilla Ice Cream
- [url href="http://www.amazon.com/gp/product/B00C1W77X8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00C1W77X8&linkCode=as2&tag=glutenfreegirlfriend-20"]Glutino Apple Cinnamon Toaster Pastries
- In a saucepan combine everything except for the apples. Cook over medium heat stirring constantly until thick and bubbly.
- Add apples and continue to stir and cook until desired thickness or about 2 minutes. Let cool slightly (no burnt tongues allowed)
- Toast Pastry until desired toastiness is achieved.
- Place pastry in a bowl.
- Top generously with ice cream and apple mixture.
- Inhale and enjoy!
I was outside enjoying the warmth of the first really nice day of spring when a craving hit me. I must have warm apple pie filling over ice cream. All day I could taste how good the cinnamony slightly caramely apples would taste as they oozed over the cold vanilla ice cream I knew I had some apples already cut, blanched and in the freezer waiting to be used up. I was going to make this happen as soon as I got home. I stopped at the local Kroger and bought Breyer’s All Natural Vanilla Ice Cream and headed towards the land of desserts (aka my kitchen). When I got home I realized that I could make my fantasy dessert even better by adding something akin to a pie crust. I thought about toasting tortillas and drizzling them with maple syrup and cinnamon but I didn’t have any handy. That’s when I went to Alan, my genius of a boyfriend, for help. He had a fantastic idea right away. I had won a gift basket of Glutino products in a facebook contest and still had a fair amount of them left. In that basket just happened to be their amazingly tasty Glutino Apple Cinnamon Toaster Pastries. The crust on those things is to die for. So we toasted up one apple and also a Strawberry one for fun and used them as a base for our dessert concoction. It was heavenly. I had hit upon what will become a staple dessert in our apartment… Gluten Free Apple Pie Ala Mode! Here is the rather simple recipe. It can of course be made even simpler by using canned or jarred apple pie filling. We like to make as much real food as possible so here is our take on apple pie filling.
- 1 can chickpeas
- 2 tbsp cocoa powder
- ⅓ cup sugar
- ⅛ tsp baking soda
- ⅛ tsp salt
- 1 banana
- 2 tbsp almond butter
- 3 tsp vanilla extract
- Drain chickpeas and toss in food processor.
- Peel banana and microwave in a bowl until it is liquidy gooey. A minute worked for me.
- Blend all ingredients in food processor until smooth. (My blender worked but it was hard on the appliance.)
- Eat alone or as a dip!