Apple Crisp with Oatmeal ~ Gluten Free

This is one of my Son's favorite desserts.
Very simple to make Apple Crisp with Oatmeal ~ Gluten Free:
If your not Gluten Free use Regular Oats and Flour.


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Apple Crisp with Oatmeal ~ Gluten Free:

10 Apples of your choice
Peel, Core and Slice about 1/4” thick

Place the Apples in a large bowl sprinkle with:
¼ Cup White Granulated Sugar
½ tsp. Cinnamon
2 TBL. Water
1 tsp. Vanilla
Mix to coat all the Apples.

Pour the Mixture into a 9X13” Buttered or Sprayed Glass Baking Pan

Using the same bowl make the Crisp Topping
Add:
1 Cup Brown Sugar (***See Foot Note***)
1 Cup Bob's Red Mill Gluten Free Quick Cooking Oats (I used BRM Extra Thick Rolled Oats)
1 Cup Gluten Free Flour of your choice, I used Bob's Red Mill Gluten Free Brown Rice Flour
1 tsp. Cinnamon
½ tsp. Nutmeg
½ Cup Cold Cubed Butter
(If your not Gluten Free use Regular Oats and Flour)

Using either a pastry blender or a fork mix together. I end up using my fingers,, making sure the butter is mixed in and that the mixture is crumbly.

Sprinkle/Crumble the Crisp topping evenly over the apples evenly.

Bake in a Preheated 350* oven

Depending on what size your apples are will determine how long it takes to bake. I start to check at 35 minutes. Mine took 45 minutes to bake,, I used a cake tester,, check the apples,, making sure they still have texture to them, you do not want to over cook the apples otherwise they will turn into applesauce.
Remove from the oven and place the pan on a wire rack.

We like to serve our Apple Crisp warm with Vanilla Bean Ice cream

(***Foot Note***)
Many recipes use a lot more sugar than I did. Check the crisp topping before you crumble it over the Apples to see if you would like more sugar. Remember that the Apples are naturally sweet and that I also mix a little sugar in with the Apples before topping them with the Crisp.

Enjoy!


http://www.bobsredmill.com/

Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Brazilian Cheese Bread ~ Mini Buns Version 3

Gluten Free Brazilian Cheese Bread ~ Mini Buns Version 3:


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Gluten Free Brazilian Cheese Mini Buns Version 3:

These tasty Mini Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular oven or toaster oven. When you pull the buns apart they are nice and stretchy and oh so good.

In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.

In a stand mixer add and mix together with the paddle:
2 Cups Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour
1 tsp. Salt

Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.

Add any cheese of your choice:
Total of 1 ½ cups of Cheese
I used 1 Cup Parmesan and  ½ Cup of an Italian Blend of cheese that had:
Shredded Mozzarella, Smoked Provolone, Romano, Fontina, Asiago, Parmesan Cheese.
Mix until blended.

Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)

Slowly add:
2 Eggs, Beaten
Mix until smooth.

Spray a 24 cup Mini Muffin tin with cooking spray. Carefully pour the batter into the tins.
Bake in a preheated 375* oven for 20 Minutes. Makes 24 Mini Buns.

You can also cook these in larger Muffin Tins, checking them after 20 minutes to see if they are done.

Remove the Mini Buns to a wire rack.

You can also add any herbs of your choice to the Tapioca Flour Mixture.

You can  freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Banana, Blueberry & Applesauce Muffins ~ Gluten Free

Banana, Blueberry & Applesauce Muffins ~ Gluten Free
These muffins are nice and moist and super easy to make.


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Banana,  Blueberry &  Applesauce Muffins ~ Gluten Free:

In a large bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOTNOTE***)
1 tsp. Xanthan  Gum
¾ Cup Brown Sugar
1 tsp. Cinnamon
2 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt


In a serving bowl mash 2 very ripe Bananas with a Potato Masher or fork.
It should measure 1 Cup Mashed Bananas

In a Medium bowl Whisk together:
1 Cup Mashed Banana
½ Cup Unsweetened Applesauce
½ Cup Milk
¼ Cup Coconut Oil
2 Eggs slightly Beaten
1 tsp. Vanilla Extract

Mix the wet ingredients into the dry ingredients using a rubber spatula. Do not over mix. Mix just until all the dry ingredients have been mixed in.

In a Small bowl lightly dust with Gluten Free Flour
2 Cups Fresh Blueberries

Gently fold the Blueberries into the batter.

Spray a 12 Cup Muffin win with Cooking Spray.
Using a large ice cream scoop evenly measure out 12 Muffins.

Sprinkle each Muffin with a mixture of Cinnamon and Sugar.

Bake in a Preheated 400* oven
for 20-22 Minutes or until the center of the Muffins reach an internal temperature of 205* using a digital thermometer.

Cool the muffins in the pan for 5-10 minutes on a wire rack.

Remove the muffins and completely cool on the wire rack.

These Muffins freeze beautifully.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.


http://www.bobsredmill.com/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the Muffins for when they are done. Bake until it reaches an internal temperature  205*-210* in the center of the Muffin.
It's also great to check the temperature of the milk and water before adding the yeast. It's a helpful gadget.



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software