Apple Crisp

Crumb Topping:

  • 1 cup flour
  • 1 cup old fashioned oats
  • 2/3 cup sucanat (or brown sugar)
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • sprinkles of salt
  • 2/3 C butter, softened
In a large bowl combine the dry ingredients. Cut in butter with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.

Apple Filling:

  • 8 cups peeled and thinly sliced apples
  • 6 Tbsp butter, melted
  • 1/4 cup flour
  • 2 Tbsp lemon juice
  • 3-6 Tbsp milk
  • 1 tsp vanilla extract
  • 1/2 cup sucanat (or brown sugar)
  • 1 tsp ground cinnamon
  • 1/2 t ground nutmeg
  • sprinkles of salt
Peel, core, and slice the apples. Place in a large bowl.
In a small bowl stir together melted butter and flour until smooth. Add wet ingredients and stir. Add dry ingredients and stir.
Pour butter mixture over apples and toss to coat. Pour apple mixture into a 9×13″ baking dish; spread evenly. Sprinkle crumble topping evenly over the apples.
Bake at 375 degrees for 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with vanilla ice cream and homemade caramel sauce, if desired.

Dutch Apple Pie variation: Pour the apple filling into 2 unbaked pie shells. Sprinkle crumb topping on the pies. Bake for about 45 minutes, until apples are tender. Cool for 2 hours before slicing and serving.

recipe adapted from Tastes Better from Scratch

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Banana Granola

Ingredients:

  • 6 C rolled oats
  • 1 C almonds, coarsely chopped
  • 1/2 C shredded coconut
  • 1/2 C sunflower seeds
  • 1/8 t salt
  • 4 ripe bananas, broken into smaller pieces
  • 6 T coconut oil, room temperature (or softened slightly if too hard)
  • 6 T maple syrup (or honey)
  • 1/2 t vanilla

Combine the oats, almonds, coconut, sunflower seeds, and salt in a large bowl. In a food processor, blend the bananas, coconut oil, maple syrup, and vanilla until completely smooth.  Add the banana mixture to the oat mixture. Spread the granola evenly on baking sheets. Bake at 400 degrees for about 20 minutes, stirring once in the middle. This granola will remain moist. Allow to cool completely. Store in an airtight container in the refrigerator.

Adapted from Green Kitchen Stories

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Paprika Chicken with Crispy Chickpeas & Tomatoes

  • 24 oz. tomatoes
  • 8 cloves garlic, smashed, in their skins
  • 2 15-oz cans chickpeas, rinsed
  • olive oil
  • salt and pepper
  • 3 pounds chicken breasts
  • 2 t paprika

Heat oven to 425 degrees. On parchment-lined jelly roll pans, toss tomatoes, garlic, and chickpeas with 4 T oil, 1/2 t salt, and 1/2 t pepper. Roast 10 minutes. Heat 2 T oil in large skillet on medium. Season chicken with paprika, 1 t salt, and 1 t pepper. Cook until golden brown on one side. Flip and cook 1 minute more. Transfer to baking sheet with tomatoes and chickpeas. Roast until cooked through, 6 minutes more. Before serving, discard garlic skins.

adapted from goodhousekeeping.com

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Grain-free Banana Pancakes

  • 2 eggs
  • 1 mashed banana
  • 1 tsp cinnamon
  • 1 tsp vanilla

Combine using a mixer, and cook on a griddle.

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Yankee Ginger Snaps (gluten-free)

  • 1 C fine rice flour (Arrowhead Mills)
  • 2/3 C chickpea flour
  • 1 C tapioca starch
  • 2 t ground ginger
  • 1 t ground cinnamon
  • 1 t baking powder
  • 1 t baking soda
  • 1/2 t salt
  • 1/2 C olive oil
  • 1 large egg
  • 1 C fine sugar (honey granules powdered in a NutriBullet)
  • 1/4 C molasses

In a bowl, blend the flour, starch, ginger, cinnamon, baking powder and soda, and salt. In a large bowl, use a hand mixer to combine the oil, egg, and sugar. Beat in the molasses. Stir in the dry ingredients until the dough is fully blended.

Form the dough into 1-inch balls. Place the balls about 2 inches apart on a baking stone.

Bake the cookies for 12 minutes, rotating the sheets halfway through. Allow them to cool for only 5 minutes. Use a metal spatula to transfer them to a cooling rack.

from Against the Grain by Nancy Cain (adapted by Faith)

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Feta Dressing

This recipe is for those of you who want to know exactly how much of everything I happen to dump into the jar. 🙂

  • 2 oz. feta cheese, chunked (2/3 cup)
  • 3/16 t. garlic powder
  • 3/16 t. parsley
  • 1/8 t. basil
  • a dash of salt, cumin, and ground mustard
  • 1 cup olive oil

Combine in a jar.

It’s best chilled, but let it sit at room temperature for a little while before serving.

–Amy

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Amy’s Spaghetti Sauce

  • 2 (15 oz.) cans diced tomatoes
  • 1 t each of basil, parsley, and garlic powder
  • 1/2 t each of salt, thyme, and onion powder
  • 4 (15 oz.) cans tomato sauce

In a stockpot, simmer diced tomatoes and spices until fragrant. Add tomato sauce, turn heat to low, and let it simmer until your patience runs out.

Makes 10+ cups

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Cajun Chicken & Rice

  • 8 boneless chicken thighs, skins removed
  • 1 lb. boneless skinless chicken tenders
  • 4 t Cajun seasoning
  • 1 1/2 t salt
  • olive oil
  • 32 oz. chicken broth
  • 3 C uncooked brown rice
  • 2 green peppers, coarsely chopped
  • 2 red bell peppers, coarsely chopped
  • 1 C finely chopped green onions
  • 4 cloves garlic, minced
  • 1 t dried thyme
  • 1/2 t ground turmeric

Pat chicken dry. Sprinkle both sides with Cajun seasoning and salt. Heat oil in a large skillet over medium-high heat. Add chicken; cook until browned on both sides. Transfer to a plate.

Add chicken broth to skillet. Bring to a boil, scraping brown bits from the bottom of skillet. Pour into a greased roasting pan. Add broth, rice, peppers, onion, and spices. Stir well. Place browned chicken on top. Cover. Bake at 350 degrees for 80 minutes.

adapted from Incredibly Easy Gluten-Free Recipes

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Honey Peanut Granola

  • 6 C rolled oats
  • 1 C peanuts (chopped if desired)
  • 1/2 C honey
  • 1/3 C coconut oil
  • 1/2 t salt
  • 1 1/2 t vanilla extract

Preheat oven to 330 degrees. In a large bowl, combine oats and peanuts. Heat honey, coconut oil, salt, and vanilla over medium-low heat. Stir well; then pour into the oat mixture and stir. Spread onto cookie sheets. Bake for 15 minutes, stirring every 5 minutes.

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Rice and Spice

  • 1/2 t turmeric
  • 1/2 t ground mustard
  • 1/2 t caraway
  • 1/4 t salt
  • 1/4 t cumin
  • 1/4 t coriander
  • 1/8 t cardamom
  • 1/8 t celery seed
  • 1/8 t pepper

Combine the above in a small bowl.

  • 2 T ghee
  • 2 T olive oil
  • large onion, chopped
  • 2 ribs celery, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 c jasmine rice, uncooked
  • 4-5 cups chicken broth

Heat ghee and olive oil in a large skillet. Saute onion and celery until onion is wilted, adding garlic halfway through. Add spice blend and rice; stir for two minutes. Pour in chicken broth and simmer over medium heat, covered. Stir occasionally until rice is cooked and liquid is absorbed (about 20 minutes).

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