Whether you’re looking for a special breakfast or a dessert, these baked apples will fit the bill. (For dessert, just add a dollop of whipped cream and a hint of sprinkled cinnamon.)
Nutty Baked Apples
4 Apples, cored, leaving bottom intact
1/3 cup gluten-free vanilla yogurt (watch for natural flavor in the ingredients)
2 Tbsp pure maple syrup
2 Tbsp unsalted butter, cut into small pieces
1 Tbsp brown sugar
1/2 Tbsp cinnamon
1/4 cup raisins, currants, or dried cranberries
1/4 cup chopped pecans or walnuts
1/2 cup Pamela’s Baking Mix or Gluten-free Bisquick
Preheat oven to 325℉. Using a melon scoop or other small utensil, scoop as much of the apple away from the interior, leaving the skin and bottom intact. Chop removed apples into small pieces.
In a medium mixing bowl, whisk egg, yogurt and maple syrup, brown sugar and cinnamon. Add butter, nuts, raisins and chopped apple. Stir in baking mix.
Place apples on a prepared baking sheet, stuffing the centers with 1/4 of the dough. Sprinkle tops lightly with cinnamon. (Drop any leftover dough by tablespoonfuls onto the baking sheet to crumble over apples after baking.)
Bake at 325℉ for approximately 40 minutes or until dough is baked and apples are soft. Remove and serve warm.
If you’re gluten-free, it’s probably been a very long time since you’ve gotten sick from eating too many cookies before you’ve gotten sick from the lawn mower aftertaste. After months of experimenting, I think I’ve finally created a gluten-free cookie so delish it’ll be easy to overdose on cookies, because there is no after-taste, baby. A little bit snickerdoodle, part sugar cookie and with a base created from the traditional Toll House cookie, you’ll love the soft, delicate texture. (You can double the recipe quite easily, too.)
Preheat oven to 350℉. In a large mixing bowl, blend with rubber spatula until creamy:
1/2 cup butter, room temp
1/2 cup GF vanilla yogurt
1/2 cup granulated sugar
1/4 cup brown sugar
1 Tbsp GF vanilla (recommended: the intense Mexican Vanilla)
1 1/2 GF Flour Mix (equal portions Pamelas Mix, Brown Rice Flour, and White Rice FLour)
1/2 tsp. baking soda
1/2 tsp. salt
Drop by large spoonfuls onto a prepared baking sheet. Sprinkle lightly with cinnamon and sugar. Bake until lightly browned, about 10-12 minutes. Makes about 2 dozen.
Mornings are chaotic in our house, and pulling duty as a short-order cook to make sure the family is fed and I still have something gluten-free to eat is often a challenge. Here are muffins so absolutely light and airy that your family will think you’re fudging on your gluten-free diet.
Gluten-free Cinnamon Yogurt Muffins
Gluten-free Cinnamon Yogurt Mini-Muffins
- 1/2 stick unsalted butter, melted
- 1 egg, lightly beaten
- 1 cup vanilla or plain yogurt (make sure to check ingredients; avoid brands with natural flavor)
- 1 generous tbsp. Mexican vanilla
- 1 cup blended gluten-free flours or baking mix (I blend Pamela’s, generic gluten-free flour and brown rice flour in equal portions)
- 1 tbsp. baking powder
- 1 tbsp. cinnamon
- 1/4 tsp. salt
Blend butter, egg and yogurt with whisk until creamy. Add additional ingredients; stir with rubber spatula just until blended. Do not overmix muffins, as this makes them tough.
Drop by heaping tablespoonfuls onto prepared mini-muffin pan. Bake in preheated 350F oven for 25-30 minutes, or until tops are lightly browned and an inserted toothpick comes out clean.
Serve warm or store up to three days at room temp. Can be frozen in single-servings.