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Other - Snacks, Appetizers, Salads
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Easy Apple Pie
(Especially good after supper and before bedtime) |
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Ingredients |
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Instructions |
1 Ready made pie crust from refrigerated
section
2 Tbs Lemon or lime juice to prevent browning of apples
4 apples of any variety
2 Tbs sugar or its equivalent
2 tsp cinnamon
Number of servings: 2-4
Calories per serving: 85 per apple, see sweetener
for caloric count, check crust box for calories.
Diet
condition: For diabetics, crust exchanges are on box. One
fruit exchange per apple. |
Set oven at 350 degrees.
Follow instructions on crust box. Unroll crust, cut in half,
set aside one portion. Roll out crust 1/2 very thin and cut
in half again. Line small oven proof dish with each crust.
Repeat with reserved half if you want to make 4 servings
now, otherwise, refrigerate for later use. (prepare more
apples if using total crust.
Mix sugar or equivalent and cinnamon in a small dish.
Core apples, (peels can be left on apples for roughage) and
slice apples into juice and mix.
Divide apples evenly into crusts, sprinkle with cinnamon
mix, roll crust over apples. Crust will not cover
completely. Cover dish with aluminum foil to prevent crust
drying or burning.
Bake 30 minutes, take foil off, bake for 5 more minutes and
cool slightly.
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Source: Audrey Blair |
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Sweet Potato Cranberry Muffins
(Holiday snack/dessert) |
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Ingredients |
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Instructions |
2/3 cup cooked mashed
sweet potato
1 cup enriched rice or oat milk
11/2 tsp. Ener-G Egg Replacer mixed with
2 Tbsp. enriched rice or oat milk
1/4 cup plus 1 Tbsp. safflower oil
1/3 cup maple syrup
1/2 cup dried cranberries
1/4 tsp. nutmeg + 1/2 tsp. cinnamon
11/2 cups spelt flour (or 3/4 cup barley
flour mixed with 3/4 cup oat flour)
1/2 cup brown rice flour
31/2 tsp. aluminum-free baking powder
Number of servings: 4-6
Diet condition:
dairy allergy,
wheat allergy,
egg allergy,
nut allergy |
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Preheat oven to 400 degrees. In large bowl combine sweet
potato, rice/oat milk, egg replacer, safflower oil, maple
syrup, dried cranberries, nutmeg, and cinnamon. Blend.
Combine spelt flour, brown rice flour and baking powder.
Add to liquid ingredients, stirring until blended but still
lumpy. Line muffin cups (9-12 depending on what size you
like your muffins) with liners. Fill each cup with batter.
Bake for 20-30 minutes (if using barley/oat flour, it will
take a little longer) until golden brown on top.
Makes 9 medium or 12 small muffins
Nutritional
info:
no refined sugar, wheat, dairy, eggs,
or nuts |
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Source:
The Whole Foods Allergy Cookbook, ISBN: 1890612456, Vital
Health Publishing |
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