3 Delicious Gluten Free Apple Recipes
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3 Delicious Gluten Free Apple RecipesMeadow Linn Shares Some Of Her Favorite Fall Recipes
I’ve been feeling a bit off-kilter for the past few days. The blues have come and gone like the ebbing and flowing of the tide. Rather than greeting the mornings with a grand ‘ole “Hooray! Welcome new day!” it’s more of an “Oh no, another day.”
Stress doesn’t always follow the laws of reason. An impending deadline can warrant a feeling of dread and despair one time and the next time, it’s no big deal. Sometimes when faced with the exact same to-do list, I can feel as though everything is in the flow and other times it’s like swimming upstream.
Although it seems like the best way to relieve overload would be to buckle down and plough through the to-do list, I’ve found that I’m more productive when I feel “on my game.” Spending time being active outside seems to help the most, but I’ve also found that going to the gym, cleaning my house, and meeting a friend for a meal are all useful ways to shift my state. The more active I am, the better. It has to be an activity that consumes my brain enough that I can’t continue to ponder all the things that I should be doing instead.
Although there are myriad causes for feeling out-of-sorts, it can be valuable to ask yourself: “Am I stressed?” Often when I feel like the world is imploding around me and nothing seems to be going right, the root cause is stress. Once I acknowledge that my life doesn’t actually suck; I’m just feeling overwhelmed, I can find a way to change my state.
A few days ago my mom and I went apple picking at a nearby orchard. Although I’d been struggling to write a magazine article and I was stressed I wouldn’t make my deadline, I knew that taking time away for a couple hours was exactly what I needed. In addition to being a mood-shifter, going apple picking created an opportunity to get my creative juices flowing as I pondered the many ways to eat the juicy, colorful apples. Here are three of my current favorite apple recipes, perfect for these cooler autumn days.
“In the Flow” Apple Pancakes
Gluten- and Dairy-Free
I was so “in the flow” when creating this recipe that the ingredients and quantities seemed to magically reveal themselves. For instance, although most pancake recipes call for only one egg, somehow intuitively I knew this recipe would need three. I didn’t even need to tweak the recipe or do multiple test batches; these came out perfectly the first time! And now it’s one of my most asked-for recipes.
Makes eight 4-inch pancakes
1 cup canned coconut milk
2 tsp. lemon juice
1 cup brown rice flour
½ tsp. baking powder
¼ tsp. sea salt
½ tsp. cinnamon
2 Tbsp. coconut sugar (or brown sugar)
1 firmly packed cup of grated apple (from 1 apple, peeled and cored)
coconut oil for cooking the pancakes
Using a liquid measuring cup, measure the coconut milk. Add the lemon juice and stir. Set aside.
In a medium bowl, combine the brown rice flour, baking powder, coconut sugar, sea salt, and cinnamon.
Peel and core the apple. Grate the apple using a box grater or food processor fitted with a grating disc. Add the apple to the flour mixture, and stir to combine.
Whisk the eggs into the coconut milk. Combine coconut milk and egg mixture into the dry ingredients.
Melt a bit of coconut oil in a medium-hot pan or griddle. Using a ladle or small cup, pour enough batter onto the griddle to make a four inch pancake. Cook until the bottom is golden brown and the top is covered in bubbles, flip and cook for a few minutes more on the other side. Repeat. Enjoy with maple syrup.
Anti-Stress Broccoli and Apple Soup
Gluten- and Dairy-Free
The apple adds an intoxicating hint of sweetness and creates a luscious texture. Broccoli soup is generally made with cream; however, to make this dish dairy-free I’ve added blanched raw almonds instead, which rounds out the flavors and adds delightful creaminess.
Serves 6 as appetizer
Serves 4 as entrée
2 tbs. olive oil
1 yellow onion, diced (1½ cups)
2 cloves garlic, chopped
artisanal salt, such as Himalayan pink or Celtic gray
2 carrots, chopped (1 cup)
4 stalks of celery, chopped (1 cup)
1 tbs. chopped fresh tarragon (plus more for garnish)
1 bunch of broccoli (3 crowns with stems/1 ½ pounds), cut into chunks
1 lg. Granny Smith apple, peeled and chopped (2 cups)
½ cup dry white wine
4 cups water
½ cup slivered blanched raw almonds
1 tsp. pink peppercorns
crème fraîche for garnish (optional)
Gently warm the olive oil in a 4-quart pot over medium heat. Add the onions and garlic and a pinch of salt* and sauté until the onions are soft and translucent, stirring frequently.
While the onions and garlic cook, wash and chop the carrots, celery, and tarragon. Add them to the soup pot along with another pinch of salt, and stir.
Meanwhile, break the broccoli florets into bite-size chunks and peel and chop the broccoli stem and the apple. Add the broccoli and apple to the pot along with the wine, water, blanched almonds, and another pinch of salt. Cover and allow to simmer until the vegetables are soft, about an hour.
Remove from the heat and purée in small batches in a high-powered blender. Aim for silky smooth. Add more salt as needed. Although the soup can be eaten immediately, the flavor improves after the ingredients have had a chance to marry. Either let the soup sit for 30 minutes before eating or make ahead and enjoy the following day.
Garnish with a sprig of fresh tarragon and a sprinkle of pink peppercorns. A dollop of crème fraîche can also be added for extra richness and a delicious tang (though this will make it no longer dairy-free).
*Add a small pinch of salt as each batch of ingredients is added. This helps to layer the flavors. Add more as needed once the soup has been puréed.
Apple Custard Cake
Gluten- and Dairy-Free
This delicious and easy dessert is one of my autumn favorites. It happens to be gluten and dairy free, but you’d never know it. It serves eight, but I’ve been known to eat half a pan in one sitting.
2½ lbs. (6 or 7 apples) firm apples like Braeburn or Fuji
2 tsp. vegetable shortening (such as Spectrum Organic)
½ tsp. cinnamon
¼ tsp. freshly grated nutmeg
1 tsp. lemon zest
1 tbs. brandy
1/3 cup granulated sugar
½ cup brown rice flour
1 13-oz can coconut milk (about 1½ cups)
Preheat the oven to 400ºF. Peel, core, and slice the apples. I use an apple slicer/corer and then slice each piece again with a knife to make about 16 slices per apple. Meanwhile, melt the vegetable shortening in a well-seasoned cast iron skillet over medium heat. When the shortening is starting to sizzle, add the apples and sauté. Sprinkle the cinnamon, nutmeg, and lemon zest over the apples and stir to combine. Add the brandy and continue to sauté, stirring frequently. You want the apples to be soft but not browned or mushy.
As the apples cook, combine the sugar and brown rice flour in a medium bowl. Mix the coconut milk and eggs with the sugar and flour and stir until you have a smooth batter. Since rice flour doesn’t contain gluten, you can stir the batter as much as you want and it won’t make a tough pastry. When the apples are soft, turn off the burner. Pour the batter over the apples and place the skillet in the oven. Bake until golden brown and puffy, about 40 minutes. Serve warm with a sprinkle of powdered sugar and a squeeze of fresh lemon juice.
I would love to hear how these turn out, leave me a comment below and let me know. More of my recipes can be found in The Mystic Cookbook.