Apple Maple Muffins

Ingredients

1 1/2 cups (210 g) high-quality all-purpose gluten-free flour
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 cup (100 g) sugar, plus 2 tablespoons more

8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (240 g) dairy free sour cream (I use Follow Your Heart Vegan Sour Cream) 
1/8 cup ground chia seed
1 1/2 teaspoons powdered egg replacer
4 TBL warm water
1/8 cup maple syrup
1 teaspoon pure vanilla extract

1 1/2 cups (200 g) peeled, cored and diced firm apples (I used Honey Crisp) – about 2 medium-sized apples
Lemon Juice
1 tsp lemon zest
cinnamon
2 teaspoons cornstarch

Directions

• Preheat your oven to 350°F. Line a standard 12-cup muffin tin with greaseproof liners and set it aside.
• In a large bowl, place the flour, xanthan gum, baking powder, baking soda, ground cinnamon, and sugar, and whisk to combine well. In a separate bowl combine the chia seed, powdered egg replacer and warm water.  Let stir and let set until thick.  Add to the flour mix, the butter,  sour cream, egg replacer mix, maple syrup and vanilla, one at a time, mixing to combine after each addition. Set the bowl aside.
• In a separate medium-sized bowl, place the diced apples, and add a sprinkle of ground cinnamon, about 2 tablespoons sugar, lemon juice to just coat, lemon zest and the cornstarch, and mix gently to combine. Place 2/3 of the diced apples (about 1 cup apples with cinnamon, sugar and cornstarch) in the batter, and mix until evenly distributed throughout the batter. Fill the prepared muffin cups about 3/4 of the way full with batter and smooth the tops with wet fingers. Place 3 to 4 of the remaining diced apples on top of the batter in the cups, and press in gently to secure them.
• Place the muffin tin or baking sheets with muffin cups in the center of the preheated oven and bake until lightly golden brown on top and a toothpick inserted in the center comes out mostly clean (30 minutes).
• Remove from the oven and allow to cool completely in the cups (or muffin tin) before serving.
  
  Inspired by: http://glutenfreeonashoestring.com/chunky-apple-muffins/

Peach Blueberry Pie

1 1/2 cups sugar
6 tablespoons quick-cooking tapioca (reserve one to sprinkle on pie crust bottom)
1/2 teaspoon coarse salt
3 pounds peaches, peeled and sliced (6 cups, about 6 peaches)
12 ounces blueberries (2 cups)
3 tablespoons fresh lemon juice (from 1 lemon)
1 homemade or store-bought double-crust pie dough
1 large egg, separated, white lightly beaten or veganaise/creamer blend
2 tablespoons cold unsalted butter, cut into small pieces

Preheat oven to 375 degrees. In a large bowl, whisk together sugar, 5 TBL tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch pie plate and sprinkle with a tablespoon of tapioca. Pour in fruit filling and dot with butter.

Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water or use a TBL of Veganaise with a tsp of creamer. Brush top of dough with mixture of choice. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 60 minutes. (Tent loosely with foil if crust browns too quickly.) Let pie cool completely on a wire rack, about 3 hours.

Based on a Martha Stewart Recipe. Altered slightly to accommodate my modified diet.

Apple-Cranberry Cake

Ingredients:
• 1 3/4 cup (approx. 165 grams) fresh cranberries
• 1 apple, washed, core and diced (I used Gala)
• 1/2 cup brown sugar
• 1/4 cup apple cider
• 1 Tbs. orange zest (optional)
• 2 tsp. cinnamon
• 2 eggs
• 3/4 cup granulated cane sugar
• 1/4 cup butter or non-dairy alternative, melted (Earth Balance® Buttery Sticks)
• 1/4 cup "natural" (unsweetened) applesauce
• 1 tsp. vanilla extract (Neilsen-Massey® Madagascar Bourbon Vanilla)
• 1/4 cup sour cream, dairy or non-dairy (Follow Your Heart® Soy Sour Cream)
• 1 1/4 cup Jules Gluten Free™ All Purpose Flour
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• Sugar-cinnamon mixture for topping (optional)

Directions:
Preheat oven to 325° F (static) 300° F (convection)
Wash and remove stems from cranberries. Combine in a medium-sized bowl with the apples, brown sugar, apple cider, orange zest and 1 Tablespoon cinnamon. Pour into a 9 x 9 square baking pan or a 10-inch pie plate and set aside.
Beat eggs and granulated sugar until light, approximately 1-2 minutes. Add butter, applesauce, vanilla and sour cream, beating until well mixed. Stir in the flour, baking soda and salt; beat until fully integrated and smooth.
Pour flour batter over the fruit mixture; sprinkle with sugar-cinnamon mixture, if desired.
Bake for 55 minutes, or until a toothpick or skewer inserted into the center comes out clean. Serve warm with or without ice cream (dairy or non-dairy).

~ Jules Gluten Free

Banana Bread

This is an old family recipe. My mom used to make this for me and my sister when we were little girls. She'd cut the slices into "fingers" and serve to us warm with a little butter. Divine! It converts easily to GF with only a change from using wheat flour to your favorite gluten free all purpose flour.

INGREDIENTS:

2 cups sifted all purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup of sugar
2 eggs
1 cup (2 medium sized) mashed ripe (brown) bananas
1/3 cup of milk
1 teaspoon lemon juice
1/2 cup chopped nuts (optional)

DIRECTIONS:

Preheat oven to 350*.

Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well. Add eggs and bananas; blend throughly. Combine milk and lemon juice. Add dry ingredients to banana mixture, alternating with the milk, beginning and ending with the ry ingredients. Blend well after each addition.

Grease bottom of a 9"x5"x3" bread pan. Pour in batter and bake at 350* for 60 - 70 minutes, until bread springs back when lightly touched in center. Remove from pan onto wire rack to cool.

Blueberry Lime Jam

Yeild: about 6 half-pints

4 1/2 cups blueberries
1 package (1.75oz) powdered pectin
5 cups of sugar
1 tablespoon grated lime peel
1/3 cup lime juice

Crush blueberries one layer at a time. Combine crushed blueberries and powdered pectin in a large sauce-pot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Stir in grated lime peel and lime juice. Return to a rolling boil. Boil hard one minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars leaving 1/4" headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

Source: Ball Blue Book of preserving

It's as Easy as Apple Pie

INGREDIENTS:

3/4 cup sugar (1 cup if apples are really tart)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 tablespoons quick-cooking tapioca
1 teaspoon lemon zest
1/2 cup butter (1 stick)
1 1/2 teaspoons vanilla
1 1/2 tablespoons lemon juice (about the juice of one lemon)
2 Tablespoons cornstarch (depending on how juicy the apples are)
8 Granny Smith or other good baking apple

One package ready made crust or your own crust recipe
1 egg (or 1 TBL veganaise and 1 TBL Silk Soy Creamer whisked)
1 dash of nutmeg

DIRECTIONS:

Preheat oven to 350*

Combine in small bowl: sugar, cinnamon, nutmeg, 2 Tbl of the quick-cooking tapioca and lemon zest. In another small bowl combine melted butter and vanilla. Mix first bowl with second now. In third bowl combine lemon juice and cornstarch until thick. Now mix with other ingredients. Set aside. Try not to eat too much of this.

Take apples and peel them. Then half and quarter them, discard the core. Slice into wedges. In a large bowl combine the apples with spice mixture. Mix so that all fruit is thoroughly coated.

Grease a glass pie pan and prepare crust according to directions. Dust the inside bottom of crust with last TBL of quick-cooking tapioca. Fill crust with apple mixture. Place and seal upper crust to lower crust. Cut holes in the top crust to vent steam while baking.

Break egg and whisk with a little bit of water or use veganaise and creamer mix to brush on pie crust for glaze. Sprinkle with a dash of nutmeg.

Bake for 1 hour or until the pie is golden brown. Great warm with melted caramel and vanilla ice cream!!

Mom's Apple Pie in a Jar - aka Apple Jam

If you're a fan of apple pie - and who isn't? - you will love this luscious apple jam. Serve it on bread or use it more creatively in mini-tarts or as a dessert topping. You're certain to receive rave reviews for its good taste.

3/4 cup raisins or dried cranberries (I used dried cranberries)
6 cups chopped peeled Granny Smith or other tart apples (I used Jonathan)
Grated zest and juice of one lemon
1 (1.75oz) regular powdered fruit pectin
9 cups granulated sugar (yeah, that'd be NINE. *craaazy*)
1 tsp cinnamon
1/2 tsp ground nutmeg

1. Prepare canner, jars and lids
2. In a food processor fitted with a metal blade, pulse raisins until finely chopped. Set aside.
3. In a large, deep stainless steel saucepan combine apples and lemon zest and juice. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently, stirring occionally, until apples begin to soften, about 10 minutes. Remove from heat and whisk in pectin until dissolved. Stir in raisins. Return to high heat and bring to a boil, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and stir in cinnamon and nutmeg. Skim off foam.
4. Ladle hot jam into hot jars, leaving 1/4" headspace. Remove airbubbles and adjust headspace, if necessary, by adding hot jam. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Source: Ball Complete Book of Home Preserving - 400 delicious and creative recipes for today.