Apple Crisp

Filling

3 lbs. (about 6-7) Granny Smith apples
2 T. lemon juice
1/4 c. granulated sugar
1 tsp. cinnamon
2 T. oil
1/2 c. applesauce

Topping

8 T. butter (or dairy-free substitute of choice)
1 c. gluten-free flour blend of choice
1 c. rolled oats or uncooked quinoa flakes
1/4 c. brown sugar
1/4 c. sugar
1 tsp. cinnamon
1/8 tsp. nutmeg
1/2 tsp. salt
1/2 cup unsalted toasted sunflower seeds**

1. Preheat oven to 450 degrees F. Lightly grease an 11x13" baking dish. Set aside.

2. Peel and core the apples. Slice them into 1/4 to 1/2-inch wedges and place them in a bowl. Add lemon juice, sugar and cinnamon and toss well to coat.

3. Place oil in a skillet. Set burner to medium heat and toss in apple mixture. Stir gently until apples and sugar start to caramelize, about 2 minutes. Add reduced apple cider and cook for 10 minutes until tender. Pour cooked apples into prepared baking dish.

4. To prepare topping, melt butter and pour into a bowl. Add remaining topping ingredients and mix well to combine. Sprinkle topping over cooked apple mixture.

5. Place baking dish in preheated oven and bake on middle rack for 20 to 25 minutes or until top turns golden brown.

6. Remove from oven and cool slightly. Serve warm by spooning apple crisp onto individual dessert plates or refrigerate for several hours and cut into squares.

(**Note: To toast raw sunflower seeds, place in a skillet over medium heat and stir until golden brown.)

Power Bars

2 c. rolled oats
1/3 c. sesame seeds
1/3 c. flax seeds, ground
1 c. sweet rice flour
1 c. quinoa, ground
1 c. cranberries
1/3 c. sunflower seeds
1/3 c. pumpkin seeds
2 tsp. cinnamon
1 tsp. salt
3/4 c. oil
1/2 c. honey
1 1/4 c. applesauce
2 tsp. vanilla

Mix dry ingredients together, then stir in wet ingredients. Pat into a greased 9x13" pan. Bake 20-30 mins at 350 degrees. Cut while still warm.

Drop Biscuits

1/4 c. butter
3/4 c. milk
1 egg
2 T. sugar
1 c. sorghum flour blend*
3/4 c. arrowroot powder
1/2 tsp. xanthan gum
1 1/2 tsp. cream of tartar
3/4 tsp. baking soda
1/2 tsp. salt

In a food processor, blend wet ingredients together. Add dry ingredients and blend until dough is very smooth. (The dough will be very soft.) Use a large spoon to "drop" 12 mounds onto a 9x13" pan. Bake at 425 degrees for 12-15 mins, until nicely browned on top. Serve while still warm.

*Sorghum Flour Blend
1 1/2 c. sorghum flour
1 1/2 c. tapioca flour
1 c. potato starch

Variation:
Use 1/4 c. olive oil in place of the butter. Then add and extra 1/2 c. of brown rice flour.

To make Pigs in a Blanket, use the above variation and add 1/2 tsp. sage into the batter. Spoon 10 ovals onto a greased baking sheet. Place a sausage link in the middle of each, then cover with remaining dough. Bake at 350 degrees for 20 mins.

Millet and Flax Muffins

1/2 c. ground millet
1/4 c. brown rice flour
1/4 c. ground flax seeds
2 tsp. baking powder
2 T. sugar
1 egg
1/2 c. milk
2 T. applesauce

Mix together all the dry ingredients, then stir in the wet ingredients. Spoon batter into 9 muffin cups. Bake at 350 degrees for 20 mins.

Great with any chicken dish. Delicious drizzled with honey.

BBQ Pork - Slowcooker

1 boneless pork loin roast (about 2 1/2 lbs.), trimmed and cut in half lengthwise
1 c. water
1 1/4 c. BBQ sauce

Place roast in slow cooker. Add water and cook on high for 3 hours or low for 5 hours. Remove pork and discard water. When cook enough to handle, shred into bite-sized pieces; discard any excess fat. Pour BBQ sauce over pork and stir together. Serve on GF hamburger buns or enjoy plain.

Grilled Honey Chicken

1/2 c. honey
3 T. Dijon mustard
1/2 tsp. black pepper
3 T. lime juice
2 lbs. chicken pieces

Combine first 4 ingredients and then pour over chicken. Marinate at least 5 minutes. Grill chicken on medium for 25 mins, or until done. (Since we don't have a grill, I cooked it in a cast iron skillet, and it worked fine.)

Waffles

2 c. gluten-free flour mixture*
1/2 tsp. salt
3 tsp. baking powder
1 1/2 c. milk
4 eggs
4 T. butter or oil
(1/4 c. psyllium husks, optional)

Mix all together. Ladle onto hot waffle iron and bake 3-5 mins. (Note that the waffles will not get very brown.)

*Flour Mixture:
2 1/2 c. brown rice flour
1 c. potato starch
1/2 c. tapioca starch
1 3/4 tsp. guar gum

(Flour mixture can be used to make 2 batches of waffles.)