Breakfast Apple Crisp

I love apple crisp, but I don’t like how sweet it usually is, so this morning I made my own version for breakfast.

Cut together:

1/2c margarine or other butter

1c. gluten free oats

1c. hazelnut flour (gives a nice flavour plus protein! – probably could sub almond flour)

1tsp cinnamon

1/2c brown sugar


Spread overtop of 2-3 thinly sliced apples in an 8×8″ baking pan. Add a splash of water (approx 1Tbsp).

Bake at 350 for 30-45 minutes, (depends on how thick a layer of apples you’ve used, and how thick you’ve cut them.

Serve warm or cold.


Grandpa’s Chicken Soup

Growing up, this was a favourite dish, and even now, a good bowl of Grandpa’s chicken soup is always welcome.

All ingredients quantities are flexible. I think it’s the proportions that matter, and the combination of flavours blending together.

I always make my own chicken broth, saving chicken bones from when I serve unseasoned/basic chicken dishes, or when I cut the meat off of bone-in raw meat. Simply fill a slow cooker with bones, cover with water, have on high for an hour or two, then leave to simmer for a couple of days. I then strain the broth, and freeze in about 2c portions. This can then be used for soup base, gravy, etc.

For the soup:

Add to a slow cooker or pot on the stove:

2c. chicken broth

2 carrots, chopped

1-2 stalks of celery, chopped

1 small onion, chopped (optional)

frozen corn – 1c or so

cooked chopped chicken

salt & pepper to taste

1 bay leaf

poultry seasoning – I usually add a good dash of it, stir and smell it – if it has a full, pleasant aroma – you have enough. If not, add a bit more.

Add enough hot water so it looks like a good soup ratio.

If desired, you can add rice or chopped potatoes when you first put the soup on – just make sure you add a bit extra water for the rice to absorb. Approx 1/2-1c of rice – depending on how big a pot of soup you’re making. Just remember, rice will double/triple in quantity once it absorbs the water.

If you don’t want rice, you can add pasta about an hour before serving. I love quinoa pasta, so add it for the additional nutrients. Just remember pasta expands a lot, so you might end up with more of a stew than soup.

For a slow cooker – once you’ve added all the ingredients, place on high for about an hour. Then turn down for 4-8 hours (depending how long you’ll be out).

For stove top – bring ingredients to a boil, then turn down to low and simmer for an hour or so. Remember to stir periodically so it doesn’t stick or burn.

Taste test to see if you’ve added enough salt & pepper before serving.

Enjoy! This freezes beautifully, but I find that it gets eaten before it makes it to the freezer.


Baked Apple Pancake

Slice 2 apples (peeled if desired) into thin slices, and divide between two 8″ round cake tins.

Sprinkle with 1tsp of cinnamon mixed with 1/2c. brown sugar. Put 1Tbsp of ‘butter’ (or your dairy free substitute of choice) into each pan.

Bake for 10-15 minutes @ 425 degrees. Remove from oven and…..

while apples are baking, beat together:

4 eggs with 1/4c sugar (opt)


3/4c flour (gf or your choice – I use GEMS flour blend)

3/4c milk (coconut milk or???)

1/2tsp salt

Pour overtop of apples and bake until golden/puffy approx 20-25 minutes.

Serve in cake tins on plates.

You can easily omit the apples, or substitute another fruit.

GEMS Flour

I love this flour blend – it works great in most baking – I can take my regular recipes with regular wheat flour, and substitute it cup for cup. Plus, it actually has nutrition! Many thanks to Wendy Turnbull for writing “Gems of Gluten Free Baking” cookbook – and to my Grandmother & Mom for making sure I got a copy. Definitely the book the buy to learn asbout gluten free baking. She even discusses the different flour types, their pros/cons, what they’re good for and storage advice.

The basic flour formula is:

2 3/4 cups of brown rice flour and 2/3 cup sorghum flour1
1/3 cup of one of the following flours: amaranth, buckwheat (light), gluten-free oat or teff (I use teff)
3 tbsp of one of the following flours: chickpea, millet, soy (low-fat or defatted), quinoa or white/red/black bean (I use millet)
– I tend to avoid using bean or soy flours due to friends being allergic, and I don’t like the taste.

My default substitute for regular flour is about half Gems flour and half equal parts of tapioca starch, potato starch and white rice flour.  Depending on if I want more of a whole grain taste, I will use up to 75% Gems flour in a recipe.  I also add about 1/2-1tsp guar or xanthan gum per 2cups flour.

Flax Oatmeal Muffins

Preheat oven to 400

combine dry ingredients:

1c flax meal

1/2c flour of your choice (I used my GEMS flour blend)

1c oats

2tsp baking powder (slightly heaped)

1tsp baking soda

1/2tsp salt

1/2c sugar (I used brown)

1c of blueberries (or???)

beat wet ingredients:

2 eggs

1/4c oil

1/2c. milk (I used coconut milk)

1c mashed banana (approx)

Blend wet & dry ingredients together. Stir until just blended. Pour into muffin tins (greased or lined) and bake for 18-20 minutes.

Makes about 18 muffins, depending how many extras you add 🙂


Variation ideas:

Cranberry Orange – use orange juice instead of milk and cranberries instead of blueberries

Cinnamon Apple – use apple sauce instead of bananas and add 1tsp of cinnamon. Add raisins if desired.

Mom’s Pumpkream Pie filling

Tweaking my Mom’s scrumptious recipe for pumpkin pie so it’s dairy free… this is a bit heavier than hers, but still good flavour & texture.

Preheat oven to 425 for pie. 400 for custard cups/muffin tins

Beat 3 eggs till light & fluffy. Next time I make this, I want to try beating the egg whites till fluffy, then folding into the rest of the mixture.


1 398ml can of pumpkin puree

1/2c coconut cream (I used coconut coffee cream)

 combine & blend into wet ingredients

1c sugar

1/4tsp nutmeg – slightly heaped

1 1/2tsp cinnamon

1 pinch of salt

filling is done when a toothpick comes out clean. It’s normal for it to rise in the oven, and fall – creating “little good pie cracks” along the edges

for pie – bake at 425 for 20 minutes, then at 375 for 30 minutes or until done.

for muffin cups/custard cups: bake at 400 for 20-25 minutes or until done. (use muffin papers for easy cleaning)

Flourless Nut Butter Cookies


  • 1 cup  nut butter (natural recommended) *
  • 1/2c-1 cup sugar (depending how sweet you want them)
  • 1 egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4c to 1/2c. any flour (I prefer the texture with a bit of flour) optional.
  • chocolate chips to taste (optional)
  • dash of salt if using unsalted butter


Roll into 1″ or so balls, or drop by spoonfuls onto cookie sheet. Criss cross the tops with a fork. Bake at 350 for 10-14 minutes.


*using a chocolate nut spread also works beautifully. Just cut down on the sugar, and toss in a couple tablespoons of cocoa.

AT War meat marinade

since I was asked to share this, I figured I’d post it here and name it after the event it was tried at 🙂

(technically for beef, but I suspect it would work wonderfully with chicken)

The original recipe – for 1-2lbs of meat (for one to two servings, I simply put in a dash of this, a sprinkle of that, and a glug of this…)

1/4 soy sauce (gluten free)
1/4 red wine vinegar (or red wine)
2 tsp grated ginger (I used powdered)
3 tsp dried oregano
1/4 tsp cinnamon
1/4 tsp chili flakes (I used hot chili powder)
1/4 tsp cracked pepper
1/2 lemon – juiced
(I added a bit of olive oil)

The recipe advises marinading for 1-3 days, periodically turning/stirring the meat.
I used this on some chopped beef, marinated it for about 2 days, then fried it with the marinade and added veggies to make a stirfry. YUM!

Alternately, when in a hurry, simply mix:

red wine, oregano, black pepper and a dash of chili for a simple marinade.

Basic Coconut Macaroons

1 can coconut milk (or 1 1/2c)

3ish cups of unsweetened coconut (add more if needed)

about 1/2c flour of your choice (I used a mix of rice, tapioca & potato flour- so use what you have)

1tsp vanilla

Chocolate chips if desired.

Drop by spoonfuls onto a cookie sheet and  bake at 350 for 15 minutes or until golden.

Chocolate Macaroons

Warning – these are dangerously addictive. Bake only at your own risk!

mooched/altered from

Melt 4oz of chocolate (whatever type you have on hand). Cool. OR – add 1/4c sugar, 1/4cocoa & 3T oil (vegetable or coconut)


3/4c. sugar (I skimped)

1/4tsp salt

1/4c. cocoa

2 whole eggs

1 tsp vanilla

Can also add a teaspoon of instant coffee for a mocha flavour

Blend in melted chocolate and 3c. coconut. Refrigerate for about 30 minutes. Spoon onto a cookie sheet (or roll with your hands into balls).

Bake at 325 for 15 minutes or until glossy.

Makes about 2 dozen.