Desserts, Food

Gluten-Free “Toffee” Apple Crisp (no refined sugar)

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This is the recipe that I’ve wanted to make for so long. I’ve said several times on the blog that I wanted to share an apple crisp recipe.

Yesterday I thought that I had totally blew it. I made a few alterations to my mama’s apple crisp recipe and wasn’t sure how it would turn out.

It definitely did not look like my mom’s version. And before I had even tasted it I thought, “Well..I can’t share this. It looks like a disaster. I’m not even sure it tastes good.”

So here I am, eating my words. My husband (who is my greatest cheerleader) was enamored with this apple crisp. He loved it. A lot. So because of his encouragement, I am sharing this with you today.

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I began with the usual ingredients. I forgot to include the almond flour (Bob’s Red Mill brand).

I chose to use coconut palm sugar and honey because of my current goal to avoid as much refined sugar as possible. It’s important to remember that sugar is still sugar. However, coconut sugar has a lower glycemic index, which I think makes it a better choice of sweetener. It won’t give you that jolt of energy and subsequent crash if used wisely.

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Mixed together the dry ingredients, along with the honey.
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The topping turned out to be rather on the wet side and a bit sticky.

The butter for the topping sat out for a bit, which I think is what made it sticky. I usually use cold butter, but you know..blog stuff. It turned out ok though 🙂

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Right before I popped it into the oven. Made it in the evening, so apologies for the bad lighting.

The original recipe said to bake the apple crisp for 30 minutes. Mine took a little bit longer, probably about 35 minutes.

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“Oh no it’s a flop!”

The apple crisp did a weird thing where it looked soupy but wasn’t. It ended up having a nice, moist topping with perfectly chewy portions (not hard or overdone but just right) that reminded me of toffee a bit.

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Quite the opposite, thankfully.

 

Gluten-Free “Toffee” Apple Crisp

Serves 4-6.

Ingredients:

  • 5-6 apples (granny smith preferred), peeled, cored and roughly chopped.
  • 1/2 cup almond flour
  • 1/2 cup quick oats**
  • 1/3 cup+2 Tablespoons+2 teaspoons coconut palm sugar
  • 2 Tablespoons+2 teaspoons raw honey
  • 1/3 cup cold butter
  • 1 teaspoon+1/4 teaspoon cinnamon, divided

**If you are gluten intolerant you probably already know to buy gluten-free oats. If you are cooking for guests this is important. Somehow I had 3 containers of the regular kind, so I used what I had since I can still tolerate gluten.

Directions:

  1. Preheat oven to 395°.
  2. Place apples in a 9×9″ baking pan. Add 1 teaspoon cinnamon (or more if desired) and toss.
  3. In a medium bowl, mix flour, oats, coconut sugar, honey and 1/4 teaspoon cinnamon. Cut butter into small pieces and work it into the dry ingredients by hand. This topping may be a bit sticky.
  4. Add topping to apples in globs and lightly press together.
  5. Bake about 30 minutes, or until well browned.

Cost:

This recipe cost me $4.30. Not bad but not really great. Almond flour is expensive!

But if you break it down, it is only $1.08 if divided into 4 servings and 72¢ if divided into 6 servings.

But it’s so good that it probably won’t make it that far. My advice is to 100% double it if you are cooking for 3+ people.

Enjoy!

~Rachel

Food, Main Meal

Super Yummy Spicy Mexican Lasagna

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The first chilly days of fall have arrived! A few days ago I was really in the mood for something spicy. Maybe it was the chill of fall. Maybe it was the change of seasons that prompt my tastebuds to say, “We crave something different!”. Whatever it was, I came across this recipe from allrecipes.com for Mexican Quesadilla Casserole. It looked good but I didn’t have corn tortillas. Or some of the other ingredients.

So I improvised this and that and decided to make it a Mexican lasagna instead.

It turned out wonderful. Like pitch-perfect, 100% awesome flavor yet still easy to make perfect. And my husband loved it. So it was a must for me to share 🙂

I do not have a lot of pictures of this one. I’ll just be real…it isn’t always easy to get a picture of my food creations. I’m hungry, my family is hungry. Time is limited. Kid raising takes a lot of energy! But I am learning, I promise. And busier women than I have done more and made it work. I will keep at it.

Anyways. Enough about my blogging aspirations. Sometimes I just have to get real with ya’ll. Sometimes it feels like my blog is a stage. And I’m the performer, manager and back stage crew all combined! Any one else feel that way too?

Haha well anyways here’s the recipe!


 

Super Yummy Spicy Mexican Lasagna

*Servings: 9+

Ingredients:

  • 1 lb grassfed ground beef
  • 1 onion, diced
  • (2) 8oz cans tomato sauce
  • (1) 15.5oz can organic black beans, drained and rinsed
  • (1) 10oz can diced tomatoes with green chiles
  • 1 cup frozen sweet corn (GMO-free, if possible)
  • **2 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper
  • 9 whole wheat lasagna noodles
  • 8oz shredded cheddar cheese

*This recipe can easily make a 9×9″ pan of lasagna. But there will be leftover filling. It could also be made as a 9×13″ pan, if you stretch it a bit, or as (2) 9×9″ pans (one could be frozen for later!)

**I make my own chili powder and this is the recipe I use.

Directions:

1. Preheat oven to 400°. Spray a 9×9 pan with cooking spray or lightly grease with oil.

2. Put a large pot of water on to boil. Add noodles and cook till al dente.

3. Mix the next 9 ingredients together in a medium sized pot. (All but the noodles and cheese.)

4. Cook beef and onion in a large skillet till beef is barely cooked through. Deglaze pan with 1/2 cup water, scraping the pan to remove any browned bits.

5. Add beef to the tomato mixture, stir and simmer for 5 or so minutes to combine flavors.

6. Layer the lasagna. Beef mixture, noodles, cheese. More noodles, beef mixture cheese and repeat, if desired. I stopped at 2 layers.

7. Bake at 400 for about 30 minutes, or until bubbly and cheese has melted.

Cost:

Pricing this recipe proved a bit tricky as I wasn’t sure of the price of certain items. But I can say for sure that this entire recipe makes at least 12 servings for $12 or less.

I used frozen sweet corn that I blanched and froze myself, which turned out to be 46¢ a cup. I also bought a block of cheddar cheese and grated it myself which cut the cost a bit as well.

~Rachel

Food, Main Meal

Easy Rustic Kielbasa and Noodles with Tomato-Onion Sauce

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Sunday night I was cooking away in the kitchen. My husband came in and peered into the skillet. He said, “You’re going to have to save some of that for my lunch tomorrow”.

He had an appointment to keep and was eating supper out of the house that day. Meanwhile…yum. Seriously this was so good.

I had an inkling to make a skillet supper using kielbasa. Its a cheap and tasty ingredient. I thought about rice. Nah. How about onions…and tomatoes? Then add some noodles? Yeah that sounded good.

And that’s what happened.

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Note: do not do what I did here! Tomatoes and cast iron skillets do not mix. Acid is about the only enemy of the cast iron skillet.

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I’m a big fan of rustic, simple food. Don’t overthink it. Don’t overcomplicate things. Get the best ingredients you can and let them do the talking.

The onions carmelized a bit. The tomatoes, combined with the onions turned into a beautiful sauce. Everything together was wonderful. I have found a new favorite kielbasa recipe.

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Don’t feel like you have to use egg noodles. I use them because my family loves them and they are cheap.

Other good choices would be rotini, campanelle, farfalle (bow ties) or rigatoni noodles. Whole wheat is better and healthier of course. Which is what we mostly do. Anymore it seems like organic whole wheat noodles aren’t that much more than regular noodles.

I always buy my kielbasa from Aldi because it is currently the only place I can find it cheap and msg-free.


 

Rustic Kielbasa and Noodles with Fresh Tomato and Onion Sauce

Serves 3-4

Ingredients:

  • 8oz Polska Kielbasa (1/2 of a 14oz package), sliced into thin diagonal pieces.
  • 3-5 small tomatoes (I used 3 the first time. 5 made it more saucy), halved and quartered
  • 1 onion, diced
  • A few tbs. extra vigin olive oil
  • 4oz (about 1/4 of a 16oz package) egg noodles
  • s & p

Directions:

  1. Bring a large pot of water to a boil and add egg noodles.
  2. While noodles are cooking, saute onion in about 2 TBS olive oil until just beginning to carmelize. Add tomatoes and cook until they begin to soften. Season with salt and pepper.
  3. Add kielbasa and cook until tomatoes break down and the onions are translucent.
  4. Add noodles, stir and serve.

 

Cost:

It cost me only $1.94 to make this recipe. Using tomatoes from the garden makes it cheap.

If I doubled this recipe, it would be $3.87.

I shop at Aldi mostly so if you’re curious about prices it was $1.99 for 14oz of Polska Kielbasa, $1.19 for 16oz egg noodles, and $1.49 for 5 onions. Olive oil I purchased at another store for $6.09 for 17oz.

Enjoy!

~Rachel