Gluten Free Recipes Archives - Journey With Healthy Me

Red Apple Recipes

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Today, December 1, is National Eat a Red Apple Day!

This day encourages us to enjoy an apple…and not just any apple but a red skinned one.

Why?

Apples play a crucial role in fighting inflammation of all kinds. They calm the systems of the body by reducing viral and bacterial loads that cause inflammation. In addition, the phytochemicals in apples feed the neurons of the brain and increase electrical activity. That makes them brain food!

Red skinned apples are especially beneficial. The pigments that create that rosy color have anti-obesity properties and strengthen the digestive system. They are the best colon cleanser. Pectin from a red apple rids the intestinal tract of bacteria, viruses, yeast and mold. It also helps to eliminate debris that clogs pockets in the intestines.

And this powerhouse fruit helps to pull heavy metals from the body and detoxifies the brain of MSG. Apples hydrate the body at a cellular level, providing trace minerals and salts and electrolytes, making them ideal to consume after exercise or a stressful day.

To help you get your “apple a day”, try these healthy red apple recipes.

Red Apple Recipes title meme

Red Apple Recipes

Click on the underlined titles below for these delicious red apple recipes.

Healthy Fried Apples

This recipe is a great way to use up apples that are a bit past their prime.

Fragrant with cinnamon, this easy recipe does not contain refined sugar or butter. It’s vegan and gluten free. And it makes an excellent side dish, stand alone meal or simple dessert.

Red Apple Recipes fried — Red Apple Recipes – healthy fried apples

Raw Applesauce

Another way to use an overabundance of apples is with this super simple recipe.

Raw applesauce comes together in minutes, and it’s so good. I purposefully leave my applesauce slightly chunky, however you can make it smooth as well. I add my applesauce to fruit or veggie bowls. You can use it in the next recipe too!

Applesauce Cake

Applesauce cake is extremely easy to create, using a few basic pantry items. The recipe adapts well to adding extras such as nuts, raisins and grated apples and tastes great with or without icing.

This cake is vegan, of course, and also gluten free. And as a bonus…it smells amazing as it bakes! Try serving it with fresh berries.

Red Apple Recipes cake — Red Apple Recipes – applesauce cake

Apple Porridge

This yummy recipe uses raw apples as well. Apple porridge makes a great breakfast alternative to cereal. Use a food processor to finely chop apples, leaving the skin on, and then top with walnuts, raisins or shredded coconut.

Beyond enjoying apple porridge for breakfast, try a bowl with afternoon tea or as a simple dessert.

Apple Crisp

Packed with red skinned apples, this vegan and gluten free crisp is easy to make. It’s perfect for a chilly winter evening. Enjoy with a cup of hot herbal tea to experience bliss!

Apple Crisp comes together in minutes and the result is a hot, fragrant, good-for-you dessert. For the best health benefits, leave the peeling on the apples.

Red Apple Recipes crisp — Red Apple Recipes – apple crisp

Rustic Apple Galette

Galette is the French word for a flat, round cake or pastry, usually open faced with fruit piled in the middle. This rustic dish is a healthy version that can be enjoyed without guilt or the ill effects sugar and gluten cause.

This beautiful dessert is perfect for fall and makes a wonderful treat to serve guests.

Favorite Ways to Enjoy Red Apples

The easiest way to benefit from red apples is to simply cut one up and eat it, plain or with a spoonful of sugar free organic nut butter. However, when the mood for something fancier strikes, the possibilities are endless.

I hope you found a new way to bring more red skinned apples into your diet. Their health benefits truly do help keep the doctor away.

What are you favorite recipes for red apples?

Red Apple Recipes galette — Rustic apple galette

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Vegan and Gluten Free Pumpkin Bars

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One thing that many people enjoy about fall is pumpkin flavored everything. From pumpkin spice lattes to pumpkin donuts and gnocchi, this rich and homey flavor defines the season.

This evening I happily tried a new pumpkin recipe, adapted from litecravings.com. These easy to prepare bars are full of pumpkin flavor and spices. They do not contain gluten, eggs, oil, grains or refined sugar.

Vegan Gluten Free Pumpkin Bars Title Meme

Vegan and Gluten Free Pumpkin Bars

I used organic canned pumpkin puree for this recipe. The rest of my ingredients were organic as well and non GMO. Make sure you are using pumpkin puree, rather than pumpkin pie filling, which is loaded with sugar. I found non GMO peanut butter powder at my local Natural Grocers, in the refrigerator section of the bulk foods aisle. I located the almond meal, which gives the bars a nice texture, in the same section. You can use almond flour instead, if desired.

The original recipe required two eggs. I used “flax eggs” instead. Check out this post, for four egg substitutes, including flax eggs, that work well for baking.

Vegan & Gluten Free Pumpkin Bars

These easy to prepare bars are rich with pumpkin flavor and spices and do not contain eggs, oil, refined sugar or gluten.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Course Dessert

Cuisine American

Servings 9

Ingredients

1 cup pumpkin puree, organic if possible
1/4 cup powdered peanut butter
1/4 cup coconut sugar
1/4 cup unsweetened apple sauce, organic if possible
2 flax eggs
1 1/2 tsp baking powder, aluminum free
1 tsp vanilla
2 tsp pumpkin pie spice
1 cup almond meal or almond flour
1/2 tsp sea salt
1/4 cup walnut pieces optional

Instructions

Preheat oven to 350 degrees.
In a large bowl, combine all ingredients except for the almond meal.
Fold in almond meal, just until combined. Pour mixture into an 8x8 cooking pan, lightly greased with coconut oil.
Top with walnut pieces, if desired. Dark chocolate chips would be good too.
Bake 20 - 30 minutes, until toothpick inserted in middle comes out with just a bit of batter clinging to it. It's okay to slightly undercook the bars. Begin testing for doneness at 20 minutes.
Let cool completely, at least one hour. Bars do even better chilled for several hours in the fridge so that they set. Cut into 9 bars,

Keyword Gluten Free, Pumpkin Bars, Vegan

Ingredients for vegan pumpkin bars — Ingredients for vegan and gluten free pumpkin bars.

Pumpkin Bars that Taste Like Fall

I admit, I rushed the cooling process so I could finish up photos and complete my blog post! However, these vegan and gluten free bars are so good! The bars are slightly sweet and loaded with spiced pumpkin goodness. Because my bars were still warm, they tasted like a delightful cross between pumpkin pie and pumpkin brownies.

The remainder of the bars will chill in the refrigerator overnight. I baked them for about 25 minutes. I think next time…and there will be a next time…I’ll leave them in two minutes longer.

I enjoyed a couple of vegan and gluten free pumpkin bars with a cup of hot peppermint tea. They were perfection…and the taste of fall….in every yummy bite.

Vegan and Gluten Free Pumpkin Bars

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Gluten Free Strawberry Shortcake

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For the last Liver Rescue Book Club meeting tonight with my mom and sister, I provided our plant based meal. I served up my Easy Oven Roasted Potatoes with a couple of veggie sides. For dessert, I wanted something fresh, light and healthy, as temperatures today soared into the 80s. I also had an almost full container of strawberries in the fridge.

Remembering that Anthony William recently shared a luscious looking gluten free strawberry shortcake recipe, I checked his website. Based on what I had on hand, I made a couple of adaptations. Perfection!

Gluten Free Strawberry Shortcake

This light and refreshing treat is the perfect conclusion to spring or summer meals.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 6 servings

Ingredients

2 1/2 cups gluten free oat flour may use almond flour
1 cup tapioca flour
2 tsp baking powder
1/4 cup solid coconut oil
1/2 cup unsweetened almond or coconut milk
1 tsp vanilla
2 tbsp maple syrup may use raw honey
1 pound strawberries, halved, for topping sweeten with 1 tbsp raw honey if desired

Whipped Cream

1 14 ounce can full fat coconut milk chilled overnight in fridge
2 - 3 tbsp raw honey

Instructions

Preheat oven to 400F. Combine oat flour, tapioca flour and baking powder in a large bowl, mixing well.
Cut the coconut oil into small pieces and add to flour mixture. Using hands, combine oil with flour until the mixture resembles breadcrumbs.
In a small bowl, combine almond milk, vanilla and maple syrup or honey. Add to flour mixture. Mix until dough forms. Using hands for mixing is easier than using a spoon.
Turn out dough on floured surface or a square of parchment paper. Cover with a second sheet of parchment paper and roll out to 1/2 inch thickness. Using a cookie cutter or glass, cut circles and place shortcakes on parchment lined baking sheet.
Bake for 10 - 12 minutes, until shortcakes are slightly browned. Remove from oven and cool for 30 minutes. While shortcakes cool, add a tablespoon of raw honey to strawberries and chill in refrigerator.

Whipped Cream

Chill mixing bowl in freezer for 10 minutes. Remove thick cream from top of can, leaving coconut water behind. Using an electric whisk or mixer, beat coconut cream until soft peaks form. Slowly add raw honey a little at a time, continuing to beat for two more minutes.
Assemble shortcakes by placing a spoonful of whipped cream on biscuit, followed by strawberries. Top with more whipped cream. Or add a second biscuit and repeat the layers, ending with berries.

Notes

You may substitute cocowhip topping instead of making your own whipped cream.

Keyword Gluten Free Strawberry Shortcake

Gluten Free Stawberry Shortcake

Gluten Free Strawberry Shortcake

Delicious Dessert

I purchased Cocowhip topping from Natural Grocers rather than making the whipped topping myself. It’s available in the frozen foods section of the store. I’ve not yet made whipped topping from coconut milk however it’s on my list of things to try!

I also used gluten free oat flour and unsweetened almond/coconut milk. The recipe made 13 shortcakes.

This gluten free strawberry shortcake is delicious. The shortcakes are slightly sweet and pair well with the honey sweetened strawberries.

This simple yet showy dessert is wonderful for special occasions or celebrations or final book club meetings. I envision topping the shortcakes this summer with a variety of fresh fruits such as blackberries, blueberries and sliced peaches.

Gluten Free Strawberry Shortcake

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