Apple Pie Bars

Another use for Apples!  These are so good.  I made these using fresh apples (since I have so many right now) but they would be equally as good made using my apple pie filling.  This would be good to take to a pot luck. 

As usual this recipe is gluten and dairy free - just substitute regular flour and omit the xanthan gum and use real milk and butter if you prefer. 

This is one recipe that may have a lot of steps but it won't disappoint.

Gluten and Casein Free Apple Pie Bars

In a small bowl:
Beat 1 egg yolk (save the white – it will be used later)
Add ½ cup vanilla almond milk and mix well.

In a medium bowl:
Combine:
2 ¾ cup gluten free flour mix
½ teaspoon xanthan gum (omit if using a flour mix that already contains it)
1 teaspoon sea salt
Cut in 1 cup of your preferred butter substitute – I used earth balance spread.

When mixture looks like coarse crumbs, stir in egg/milk mixture and mix until it forms a ball.  
Divide dough in half.  

For filling:
Chop up 6 cups of apples. 
In a small bowl:
Combine 1 cup sugar (you know I prefer raw organic but any sugar will work) with  6 teaspoons minute tapioca, 1 ½ teaspoons cinnamon and ½ teaspoon nutmeg. 
Pour over apples and mix.

easpoon nutmeg. 
Pour over apples and mix.up so the filling sticks up sugar (you know I prefer raw organic but any sugar will
Roll one half out between two layers of plastic wrap (wet the counter before putting down the first piece of plastic wrap so it sticks to the counter and doesn’t move while you are rolling.  Roll out to fit in the bottom of a 9 by 13 inch baking pan. 

Pull top layer of plastic wrap off dough and invert into pan.  Cut and trim so dough perfectly covers the bottom and doesn’t go up the sides.

Pour apple filling over bottom layer of dough.

Roll out the rest of the dough between two pieces of plastic wrap to fit on the top of the apples – it will be slightly larger than the first sheet was.  Pull top layer of plastic wrap off and invert over the top.  Trim to fit perfectly on top.

In another small bowl, combine 2 tablespoons sugar with ½ teaspoon cinnamon. 

Beat reserved egg white with a fork until foamy.  Brush over the top crust (you probably won’t use all of the egg white – just make sure you have covered the entire top crust).th a fork until foamy.  Brush over the top crust (you probably wo'im to fit perf  Sprinkle sugar/cinnamon mixture over top crust.

Bake at 350 degrees for about one hour (check after 45 minutes) or until nicely browned and you see juices bubbling. 

Note – this dough can be hard to handle – rolling it between plastic wrap makes the dough easier to handle and easier to move to the baking dish.   Using dairy substitutes may give you differenn egg/milk mixture and mix until it forms a ball.  If

Apples, apples, and even more apples!

The tree is loaded - it doesn't even look like I've picked any - but believe me, I have!

The dehydrator is full of apple slices (and diced apples and apple rings)

I have lots of apple juice waiting to be made into jelly!

I have dozens of jars full of dried apples!

I've also been baking with them - check out these great apple fritters I made last night.  They were a big hit in my household.  I'll post my recipe below - if you aren't gluten and dairy free like my family just substitute regular flour and omit the xanthan gum and use regular milk. 

Gluten and Casein Free Apple Fritters

2 large (or 3 medium or 4 small) tart apples, peeled and diced

Combine in a medium bowl:
2 cups gluten free flour mix (I used Bob’s Red Mill)
1 teaspoon xanthan gum (omit if using a flour blend that includes it)
¾ cup raw organic sugar (use white sugar if you must but it won’t be as healthy)
2 ¼ teaspoons baking powder
1 teaspoon sea salt (again use regular salt but it won’t be as healthy)
2 teaspoons ground cinnamon

Combine in a small bowl:
2 large eggs,  beaten
¾ cup vanilla almond milk (or use the milk or milk substitute of your choice)
2 teaspoons vanilla
2 tablespoons coconut oil melted if solid (or use the melted butter substitute of your choice)

Add the wet ingredients to the dry ingredients and mix until just combined – do not over mix!

Gently fold in the apples – you want tons of apples to poke out – if they don’t poke out – add more apples. 

Drop a teaspoon full into hot oil (I use a fryer but you could also heat a couple of inches of oil in a cast iron or heavy duty frying pan).  Turn it over when it browns on one side.   Drain on paper towels – cut the first one open and make sure it cooked all the way through – if you still have batter in the middle, make the rest smaller – if it is cooked through, then you are good to finish the batch with that size. 

I think these are perfect as is – but you can dust with powdered sugar when warm or pour a light glaze over them. 

Homemade Granola Take Two

The first batch of granola is already gone.  My teenager ate the last of it up today.  It was so good that I made another batch right away. 

I didn't mess with the recipe though - it was perfect.  The only thing I changed was I used a mixture of dried fruit instead of just plums.  I used dried raspberries, strawberries and plums. 

The recipe is here if you don't want to go looking for it.

Home Made Granola!

Home made granola is so versatile - you can add whatever you want.  Don't like cinnamon?  Leave it out - love it - put extra in.  I have been drying diced plums like crazy the past two weeks and wanted to use some in granola. 

Here is my recipe  - feel free to change it to suit your individual tastes.

Plum Granola

Mix in large bowl:
4 cups old fashioned oats
3/4 cup oat bran
3/4 raw sunflower seeds
1 1/2 cups chopped raw almonds

Mix in small saucepan and bring to a boil:
1 cup maple syrup (the real stuff from trees)
1/4 cup brown sugar
1/4 cup honey
1/3 cup canola oil
1/2 teaspoon sea salt
1 tablespoon cinnamon
1 tablespoon vanilla

After mixture comes to a boil, turn it off and pour it over the oat mixture in bowl.  Mix thoroughly. 

Place on cookie sheets or baking pans lined with parchment paper. 

Bake in a 325 degree oven for 20 to 30 minutes depending on how thick your layers are.  Stir every 5 to 10 minutes.  Watch it closely.  It can go from almost perfect to burned in just a few minutes.  It is done when it is lightly toasted. 

Remove from pans and mix in 1 1/2 cups dried plums.  Cool and store in an airtight jar. 

Makes about 10 cups!