Shredded Apple Pie

** Make 1 Crust, I have a good recipe if you need one **
Filling
1 lemon
3 large apples, peeled
½ tablespoon dry sherry
1 cup sugar
3 eggs
½ cup unsalted butter
Squeeze the lemon into a large bowl. Grate the lemon peel into the same bowl, taking care to avoid the white pith. Grate the peeled apples coarsely and toss in as well. Pour in the sherry and stir in the sugar. Mix well. Beat the eggs until light. Cream the butter until soft and add the eggs, blending well. Stir the butter and egg mixture into the sweetened fruit.
Finish
Heat the oven to 400° F. Roll the dough into two circles that are 2-3 inches wider in diameter than your pie shell or plate. Place one crust in the pie plate. Save the other crust for another use in the refrigerator. Lay the crust into the pie plate. Prick all over with a fork, and spoon in the pudding. Bake at 400° F for 15 minutes. Reduce heat to 350° F and bake for 45 minutes, or until a knife inserted in the center comes out clean. Cool for at least 30 minutes before serving it warm...or cool..or whenever. topped with whipped cream is delicious.

This reminds me of a lemon bar!!

"satisfy your soul" homemade candybars

So..agave has been a little controversial lately, but if you are ok with it..these will literally change your life!!!

Gluten Free Candy Bar Recipe

2 tablespoons grapeseed oil (find it anywhere..Winco, Fred Meyer..)
2 teaspoons celtic sea salt
2 cups pecans, chopped (I got mine in bulk at Winco..already chopped!)
1 cup creamy roasted almond butter
½ cup agave nectar
1 tablespoon vanilla extract
2 cups dark chocolate chips 73% cacao (or whatever..dark choc. chips)

1. Preheat oven to 500°
2. Warm grapeseed oil and 1 teaspoon salt in a large saute pan over high heat
3. Add pecans to pan and cook for 3 minutes
4. Remove pecans from pan and immediately transfer to a baking sheet
5. Place pecans in 500° oven for 3 minutes, remove and cool
6. Warm almond butter, agave, vanilla and ½ teaspoon salt in a saucepan over medium heat
7. Remove from heat and stir pecans into almond butter mixture
8. Spread batter into an 8 x 8 inch pyrex dish and freeze for at least 1 hour
9. Remove from fridge, cut into 1 x 3 inch bars; place on small (parchment paper lined) baking sheet
10. Melt chocolate in saucepan over lowest heat possible
11. Drizzle chocolate over each bar
12. Sprinkle bars with remaining ½ teaspoon salt
13. Freeze and serve

Flourless Brownies-from Elana's Pantry

Chocolate Chip Browniesprint this post
1 (16) ounce jar salted almond butter, smooth roasted
2 eggs
1 ¼ cups agave nectar
1 tablespoon vanilla extract
½ cup cocoa powder
½ teaspoon celtic sea salt
1 teaspoon baking soda
1 cup dark chocolate chips 73% cacao

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cocoa, salt and baking soda, then fold in chocolate chips
4. Grease a 9 x 13 pyrex baking dish
5. Pour batter into dish
6. Bake at 325° for 35-40 minutes

Makes about 24 brownies

almond flour scones-cherry choc. chip

2.5 cups almond flour
1/2 tsp sea salt
1/2 tsp baking soda
2 eggs
2 TBS coconut nectar (or honey)
1/4 tsp liquid stevia
1/3 cup melted butter
1/2 cup pitted fresh cherries (or dried, or whatever else you'd want to use..I liked dried cranberries)
1/4 73% dark chocolate chips

Preheat oven to 350. Line a baking sheet with parchment paper or grease with butter.
In a medium bowl mix the dry ingredients.
In a separate bowl whisk eggs, then add melted butter, nectar or honey, and stevia
Combine wet and dry ingredients
Fold in cherries and chocolate chips

Drop about 1/4 cup at a time bake 15 min. serve with butter or whipped cream for some grain-free low- glycemic yumminess

German Pancakes

So, Rob and Rachel made these for us last weekend and they were to-die-for!!! I had to come home and replace the recipe I had...

German Pancakes
Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container (or whisk), cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.

Rachel squeezed lemon juice on each, dusted with powdered sugar and topped with fresh strawberries. Pure maple syrup is of course awesome too

Turkey Breakfast Sausage

1 lb. ground turkey
1 small onion finely chopped
1/4 tsp cumin, marjoram, black pepper, nutmeg, oregano, cayenne, ginger (fresh or ground)
1/2 tsp dried basil, thyme, sage
2 tsp sea salt
2 Tbs. whole grain bread crumbs (not sure of a good gf sub...arrowroot?)
1 egg lightly beaten

mix all ingredients and chill well, form into patties and store in air tight plastic container, using parchment paper to line container and separate patties.

* if the mixture seems chunky with onion, add more turkey until it looks normal to you. kids and adults like these in our home

Beef and Black Bean Chili

And here is the chili recipe from my friend, Holly. I doubled the recipe and it made a stock pot plus my big crock pot. In most cases you probably wouldn't need that much. With all 12 of us we ate just about one regular recipe worth. Oh, also, I just threw everything into the pots and let it simmer all day.

Ingredients:
1/2 lb. Lean ground beef (I put a 1 lb.)
2 chopped yellow onions
2 Sliced celery sticks
1 yellow bell pepper
10 oz fresh white mushrooms, quartered
1 Jalapeno pepper, deseeded and minced
1 large minced garlic clove
2 (14 1/2 oz) cans diced tomatoes
1 (15 1/2 oz) can black beans, rinsed and drained
3 cups water
2 tb. Tomato paste
1 1/2 tsp. chili powder (I put red pepper flakes instead, better on the tummy afterward)
1 tsp cummin
1 tsp dried oregano, crumbled
1/2 tsp sea salt
3 tbsp fresh chopped cilantro
Nonstick vegetable oil cooking spray (I used vegetable oil)

Directions:
Spray a large nonstick saucepan with nonstick vegetable oil cooking spray and set over medium-high heat. Add the beef and cook, breaking it up with a wooden spoon until browned, about 3-5 minutes. Drain off any fat.

Add the onions, celery, bell pepper, mushrooms, jalapeno, and garlic. Cook, stirring occasionally, until the vegetables are softened – about 8 minutes. Add the tomatoes, beans water tomato paste, chili powder, cumin, oregano, and salt, and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the chili is thickened – about 45 minutes. Sprinkle with cilantro and serve.

To provide a texture contrast and an attractive presentation, and to break up some of the spiciness, top each serving with 1/4 diced avocado tossed with finely chopped red onion and a splash of lime juice.

I added Lime to the chili once it was done.. Took it up a notch..