*Note: I am not a doctor, so this is not medical advice- just the path we chose that worked for us personally.

Quinoa Apple Allergen-free Muffins Bread  Alternative Grains  American

Ingredients Dry: 1 Cup quinoa flour 1/2 + 1/3 cup arrowroot starch (may replace one portion with an alternate starch such as tapioca, corn, or potato) 2 1/2 tsp baking soda 1/2 tsp xanthan gum 1/2 tsp salt 1 1/2 tsp baking powder Wet: 1 1/2 Cup liquid- (I use 3/4 cup apple juice concentrate with 3/4 cup apple juice to mellow out the strong flavor of the quinoa flour, but you can substitute other juice or water) 1/4 c oil 2 tsp egg replacer Directions Grease muffin tin with palm oil shortening or other oil. Preheat oven to 350F. Whisk together dry ingredients, and then make a well in the center for the liquid ingredients. Mix all together with a large spoon. Pour batter into muffin tin and bake for 12 minutes. Cool and enjoy! Notes Thanks to Shannon of the La Leche League forums for providing the template for this recipe, which I modified for our allergies.

Rating:  9 Original Source:  Based on recipe adapted by Shannon and posted on the La Leche Leage forums WITH permission. Please do not replicate anywhere without both of our permission. Recipe ID:  1497 Added:  April 3, 2010 Last Modified:  April 6, 2010

Although I am not crazy about the flavor of sorghum in her blend, the dough was extremely easy to work with and I was pleased at how thin I was able to get it and yet still shape it around a hearty apple filling. It also baked up beautifully and kept its shape nicely, although there was some cracking. It was not extremely flaky, but it was an excellent beginning. I filled it with my own version of the apple strudel filling proposed by the Daring Bakers, and didn’t use Carol’s apple filling. The DH pronounced it tasty and enjoyed it. I enjoyed it, but was not sure I would make it again just because the flavor was not exactly what I was hoping for.

My next attempt was based on the Daring Baker recipe, but I used Whole Foods Gluten-free flour (which includes guar gum) and added freshly ground chia seed which acts as a binder much like flax seed. The dough was reasonably easy to work with, but the dark chia seeds and lack of colorant resulted in a pasty dough flecked with chia meal. I made my favorite filling for this pastry dough- a thick, lovely and sweet blueberry filling offset by fresh mint bread crumbs. The filling was a success- and I’d have loved it in a nice gluten-free pastry dough, but the dough was flat and gummy. I wouldn’t make it again, but the blueberry filling will definitely be appearing in pie sometime soon!

My third and final trial was using an old favorite- the gluten-free Chebe mix made from tapioca starch. I thought this would be a good substitute because the tapioca has certain stretchiness that may be slightly similar to gluten. And, it is easy to handle just as the wheat version might be. I have experimented before with Chebe mix as a pastry with excellent results. Unfortunately, for the filling I chose a cherry ricotta-cream cheese filling with black cherry jam which tended to ooze out of the pastry in a highly dramatic fashion. In the second version of this, I found a way to keep the pastry self contained, but I was still dissatisfied with the filling overall (although the fresh cherries were lovely.) The DH loves cherries and seemed very well pleased with the pastry- as I do, he enjoys the slight chewiness of the dough, and the powdered sugar really did compliment the dish. I don’t know if I would call it strudel, exactly- but of all the pastries I tried, I am most likely to make this kind again, with a different filling.

Ultimately, this Daring Baker Challenge was the most disheartening one I’ve participated in yet. I was really forced to acknowledge the limitations of gluten-free flours. Although it is possible to make a perfectly nice pastry, it is very, very hard for the home baker to approximate something like filo dough with gluten-free flour. I’ve heard promising rumors of some european gluten-free puff pastry, produced with amazing equipment no doubt. Unfortunately, such a thing is not available here, yet… so, I’m afraid puff pastry and proper baklava or strudel is out of reach for THIS daring baker, at any rate. I hope my gluten-free peers had more success than I did… and I look forward to seeing their results. Many of the resultant products that I came up with were tasty- I just don’t feel that they were a proper strudel, ultimately…

Curious about how other gluten-free cookbook versions of Strudel stacked up?

Jill Elise tried Rebecca Reilly’s strudel recipe at Hey that Tastes Good
and
Mary tried the CIA gluten-free strudel at Beans and Caviar

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

Carol Fenster Strudel Recipe Breakfast  Alternative Grains  European

Ingredients 1 cup Carol’s Sorghum Blend 3/4 cup tapioca starch flour 1/2 cup sweet rice flour 1/4 sugar, divided 1 teaspoon xanthan gum 1 teaspoon guar gum (*or more xanthan gum) 1/2 teaspoon salt 1/2 teaspoon active dry yeast 1/2 cup shortening (*I used Earth balance, but you could also use spectrum) 1/3 cup 1% milk (non dairy is fine) 1 tsp. vinegar or lemon juice 1 egg, beaten to a foam, for brushing/ OR butter or margarine, melted Directions *1) Make the dough. Place the dry ingredients and shortening in your food processor and blend. Add milk and vinegar and blend again, letting the dough form a dough. If it doesn’t form a ball, add a little extra liquid until it does. Form into two 1-inch-thick disks, wrap tightly in plastic wrap,and chill 1 hour. 2) Warm one disk in your hand and put on a 15-inch sheet of *wax paper. Cover the dough with plastic wrap and roll it to a 1/8 inch thin rectangle about 10*12 inches. 3) Place a rack in the middle of the oven. Preheat the oven to 350F. 4) Make filling of your choice. *MY MODIFICATIONS sprinkle middle of rectangle with seasoned bread crumbs. Then add filling of choice. Turn in ends, and start rolling up into a long cylinder. Carefully lift and roll onto a piece of parchment paper* Transfer the strudel to a 15*10 baking sheet. 6)Bake 30 minutes on the middle rack or until the crust starts to brown. Baste with egg mixture or meltedmargarine and sprinklewith sugar,and return to oven to bake 10 minutes more or until the strudel is completely browned. Cool the strudels on the pan on a wire rack 15 minutes. Cut each strudel into 6 slices.Serve warm or at room temperature. Notes *abbreviated from the cookbook instructions, but essence remains*

Rating:  6 Original Source:  Printed with permission from Carol Fenster’s 1,000 gluten free recipes. Please do not reprint without permission from Fenster’s publishers. Recipe ID:  1419 Added:  May 26, 2009 Last Modified:  May 26, 2009

Apple Cardamom Streudel Filling Sauces & Condiments  European

Ingredients juice from 1/2 lemon 4 medium apples, peeled and thinly sliced 1 1/2 tbsp butter or dairy-free margarine (Earth balance etc.) freshly ground cardamom to taste (1/8 tsp or so) freshly grated nutmeg (1/8 tsp or less) 1/2 tsp. cinnamon 2 capfuls of vanilla essence (2 scant tsp) 2 tbsp. vanilla sugar (sugar with vanilla bean stored in it) 1 tbsp. butter or margarine 1/4 cup pecans 1 tbsp. organic sugar sprinkle of salt 1 1/2 tbsp. butter or margarine 2 slices gluten-free bread (from large homemade loaves, probably 1 1/2 to 2 cups bread crumbs) cinnamon 1 tbsp. vanilla sugar Directions Spritz sliced apples with lemon juice in a bowl. Heat 1 tbsp. butter or margarine in pan and add your apples. Season and sprinkle with sugar as they turn brown, turning as needed. Melt remaining tablespoon of butter in pan and add pecans. Mix together with apples then add last bit of sugar and salt. Remove from pan and reserve. Melt butter or margarine in pan on medium, add bread crumbs and let brown. Season with cinnamon and vanilla sugar. After 3 or more minutes when bread crumbs are browned, remove from pan and let chill. Use as filling for gluten-free strudel recipe.

Rating:  6 Original Source:  Contents of my brain, please do not replicate without my permisison. Recipe ID:  1416 Added:  May 25, 2009 Last Modified:  May 26, 2009

Blueberry Mint Strudel Filling Recipe Sauces & Condiments  European

Ingredients 4 cups frozen blueberries 2/3 scant cup vanilla sugar 1 tbsp. cornstarch, mixed with 1 tbsp. of water 1 tsp. vanilla 1/2 cup almond slices 2 tbsp. butter or margarine 2 large slices gluten-free bread, crumbled (about 2 cups) 1 tsp. vanilla 2-3 tbsp. fresh minced mint Directions Bring blueberries and sugar to boil in a pan. Then add vanilla and almond slices. Whisk cornstarch and water together in a small dish. Add a little of the blueberry juice from the hot pan into the cornstarch slurry and whisk. Next,add slurry to blueberry mixture in pan and combine thoroughly. Lower heat and let simmer, thickening. If it doesn’t seem thick enough you can add more cornstarch mixed with water or blueberry juice. Meanwhile, in a cast iron pan melt 1 1/2 tbsp. butter or margarine on medium heat. Add your gluten-free bread crumbs and sautee for 2 minutes or so, then drizzling the vanilla on the bread crumbs and mixing together. Make space in the center of the pan and melt the remaining 1/2 tbsp. butter or margarine, adding the mint to the butter. Let the herb wilts lightly and fold into the bread crumbs. Remove from heat. Use in gluten-free strudel recipe.

Rating:  7 Original Source:  Contents of my brain, do not replicate anywhere without my permission. Thanks! Recipe ID:  1417 Added:  May 25, 2009 Last Modified:  May 26, 2009

Chebe Strudel Pastry Recipe Dessert  Alternative Grains  European

Ingredients 1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix 2 large eggs 2 tbsp butter or margarine 5 tbsp milk, liquid milk substitute, or water 1 tbsp.sugar Extra butter for basting dough Directions Combine ingredients from mix through sugar in medium mixing bowl. Stir until ingredients come together, and then knead to form a smooth ball. Refrigerate for one hour or overnight. Preheat oven to 375. Separate dough into two parts. Put one half in a gallon ziploc bag, preferably freezer quality. Sprinkle with sweet rice flour as needed and use rolling pin on TOP of bag to roll dough out inside the bag. When dough is rolled out into one thin sheet, cut out sides and top of bag (where zip portion is). Baste dough with butter and fill as you would any small strudel. Roll into strudel cylinder onto a sheet of parchment paper. Remove to pan and bake for 30 minutes. Turn and bake in increments of ten minutes until dough is browned and crispy and filling is done to taste. Remove from oven, let cool and then cut individual servings, sprinkling with powdered sugar. Notes Not a traditional dough, but easy to work with and has good flavor.

Rating:  8 Original Source:  The contents of my brain, do not replicate anywhere without permission. Recipe ID:  1420 Added:  May 26, 2009 Last Modified:  May 26, 2009

The other morning I woke up with a craving for some apple breakfast baked good and couldn’t decide what to make. I thought about a making a gluten-free apple muffin or pandowdy, but it all seemed like too much work. Then all of a sudden I thought about a recipe for gluten-free crepes that I’d perfected in Japan one summer when I was living without an oven and dying for baked goods. I made them a little healthier with brown rice flour instead of white, and tweaked them a little bit to suit a cast-iron skillet apple pie filling. I added pecans for fun and a little extra protein and had a gluten-free breakfast that would work for a special anniversary breakfast, Valentine’s Day morning, or even just a slow Saturday. If you add cashew cream, ice cream, or whipped cream they’d be even better- but I didn’t think I needed the extra calories. However you serve it, this Apple-pie inspired crepe recipe is delicious and I hope you enjoy it!

Added to this Gluten-free Breakfast Carnival

Gluten Free Apple Pie Crepe Recipe Breakfast  Alternative Grains  American

Ingredients 1/2 cup brown rice flour 1/2 teaspoon salt 3 eggs, beaten 3/4 cups milk (dairy free is fine) 1/8 cup white wine (brandy,sherry or any other GF alcohol would also be fine) 2 tablespoons melted butter or dairy free margarine 1/4 tsp vanilla 4 organic apples, peeled and slice 2 tbsp. butter or dairy free margarine 1 orange or 1/4 to 1/2 cup unsweetened, all natural orange juice cinnamon 1/4 tsp vanilla 2 tbsp organic raw sugar 1/2 tbsp- 1 tbsp. butter or dairy free margarine 1/4 to 1/2 cup pecans (halves or pieces) cinnamon sprinkling of organic raw sugar Directions Combine brown rice flour and salt in a medium bowl. Create a well in the middle and add eggs, milk, wine, melted butter or vanilla. Whisk together until smooth. Cover bowl with saran wrap and refrigerate for 25 minutes. Heat 1 tbsp. butter or margarine in a cast iron pan on medium until it melts. Add apple slices and let them begin to cook and brown slightly. Drizzle with fresh squeezed orange juice and let brown a bit more. When the juice has absorbed, add vanilla. Sprinkle with cinnamon to taste. Turn apple slices when nicely browned and add another tbsp. butter or margarine to the pan if needed. When the apples are almost done, sprinkle with raw sugar. Fold in to evenly distribute sugar. Remove from pan. Add a little butter or margarine to the pan and as it starts to melt, throw in your pecans. Season with cinnamon. Turn as it begins to brown and sprinkle with organic raw sugar. Let it caramelize for another 30 seconds or a minute, and sprinkle sugared pecans on the apples. To make crepes, heat a nonstick frypan on medium. Whisk chilled batter until smooth and measure 3-4 tbsp. (about 1/4 cup) batter into a measuring cup. Pour batter into pan and swirl so that batter evenly covers the surface of the pan in a crepe. Place on burner and let cook until edges start crisping. Gently peel off the crepe and flip to the other side briefly to crisp and brown slightly. To serve, fill crepe with apple pie filling and pecans. Cashew cream, whipped cream or vanilla ice cream would take this recipe to a whole new level! Notes A delicious recipe for special occasions, or just because.

Rating:  9 Original Source:  Crepes are variation of earlier Book of Yum recipe, this is my own original creation. Please do not replicate without my permission. Recipe ID:  1412 Added:  May 16, 2009 Last Modified:  May 19, 2009

This recipe doesn’t have any especially traditional Halloween ingredients, although apple cider is something I associate with Fall, but they are so tasty I thought they’d be the perfect treat for my boo-tiful readers. I was first inspired to experiment with apple cider when I read an apple cider donut recipe. However, it was a healthy recipe for a spicy cider muffin that finally pushed me to the edge and got me to play in the kitchen. I thought an apple cider muffin with streusel sounded great, but wouldn’t an apple cider muffin with cinnamon spiked caramelized apples be even better? Once I made the recipe gluten free and adjusted the seasonings, I tried it with apple pie filling in the base. It was delicious, but the apples were difficult to remove from the muffin tin. Then I tried it with apple pie filling and walnut streusel on top of the muffin. It was easier to take out of the tin, but a little hard to eat. Finally, I tried it with apple pie filling in the middle of the muffin, and that turned out to be JUST RIGHT. DH said that he couldn’t tell they were gluten-free, and that they were Yummy (with a capital Y). I totally agree. I could have these super-special Fall inspired muffins every day.

Happy Halloween, everyone!

Gluten-Free Mulled Apple Cider Muffins Bread  Alternative Grains  American

Ingredients Streusel: 2 tablespoons packed light brown sugar 3 tbsp. brown rice flour 1/2 teaspoon ground cinnamon 1 tablespoon butter, diced 1/2 cup finely chopped walnuts Apple Pie Base: 1 tbsp. butter 3 or 4 small apples, peeled and sliced 1/4 tsp dried lemon peel (optional) 1/2 lemon, juiced 1 tsp. vanilla 1 tbsp. and 1 tsp. brown sugar heaped 1/2 tsp or more cinnamon 2/3 cup brown rice flour 1/3 cup garfava bean flour 1 cup all-purpose white GF flour blend such as Bette Hagman’s Gourmet blend 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tsp. ground cinnamon 1/2 teaspoon ground nutmeg 1 large egg 1/3 cup brown sugar 1/2 cup applesauce 1/3 cup honey 1/3 cup apple cider 1/3 cup low-fat plain yogurt 1/4 cup canola oil Directions Preheat oven to 400°F. Coat a regular 12 muffin tin with cooking spray. Heat a nonstick pan on medium and melt your butter. Just as it starts to brown, throw in your apples and sprinkle them with optional lemon peel. Let them begin to brown, and then turn and add lemon juice and vanilla. As the second side browns, add your brown sugar and cinnamon and turn one more time. Let apples become soft and move to side of the pan. Throw in the walnuts for your strudel to the empty part of the pan and let them brown lightly, turning once and then taking everything off the burner. Don’t mix the apples and walnut together! In a large bowl, combine all the dry ingredients for your muffin from brown rice flour to the nutmeg. Whisk together to combine. Put your egg and brown sugar in a small to medium bowl and whisk together. Add applesauce, honey, apple cider, yogurt and oil together and whisk until combined. Make a well in the dry ingredients and pour your combined liquid ingredients into the well, making sure to leave a few teaspoons of liquid in the small to medium bowl. Fold in your liquid ingredients to the dry ingredients. Quickly place the streusel ingredients into the small to medium bowl and combine everything together with your fingers. Don’t forget the toasted walnuts from your nonstick pan! (Leave the apple pie filling in the pan!) Assemble your muffins by putting a small layer of batter in the muffin tin. Then put a layer of the apple pie filling over the batter. Cover it with a layer of batter. Then sprinkle the streusel generously on top of each muffin. Bake for 25-35 minutes or until muffins are a nice golden brown and separate easily from the muffin tin. Leave them in the muffin tin for a few minutes or separate muffins from the pan gently with a butter knife. Put on a wire rack to cool. Notes The most awesome muffins ever. DH said you can’t tell at all that they are gluten-free. All I know is that I want them for breakfast every day from now on!

Rating:  9 Original Source:  Heavily modified from Eating Well to be GF and even more fun! Do not replicate anywhere without my permission. Thanks! Recipe ID:  1309 Added:  October 25, 2008 Last Modified:  October 31, 2008

I loved all the savory dishes, but dessert time was especially fun, as we had all sorts of exotic fare from gluten-free cream puffs to allergy-free (egg-free, bean-free, soy-free, dairy-free etc) chocolate wacky cake and an absolutely divine allergy-free brandied apple cake. I was ecstatic over the cream puffs, as I’d only had them once before (in my life!) and I wasn’t the only one. I think everyone enjoyed them. The only problem with fluffy bread bits filled with ooey, gooey custard filling and topped with luscious chocolate frosting? You end up wearing as much filling and frosting as you ate- or maybe that’s just me. You can see the big ol’ mess I made on the left. But the recipe, the recipe was divine, and I was so thrilled that one of our members went to all the trouble to make them. Hurrah for ambitious gluten-free bakers! The recipe was based on Melonie Katz’ recipe for cream puffs from the SillyYaks message board through Yahoo, and then variations of filling recipes found online. I’m eager to make them myself. I will be contacting Melonie to see if she’ll let me share them with you on here. I’ll test the recipe with my own luxurious filling, and hopefully you’ll be seeing my version at the Book of Yum soon. In the meantime, feast your eyes on them above.

But I also really appreciated the allergy-friendly recipe for brandied apple cake that our master bakers, V and H, brought to the party. This allergen-free (but not taste-free) cake was gobbled up by those with special allergies as well as by the simply gluten-free folks. As one of our party commented “I think I like cakes with brandy.” Me too! This is my version of V and H’s excellent recipe. I would like to do some experiments in the future- maybe add a little more liquid ingredients (one half cup applesauce?) in addition to my dry brandied apples. Also a teaspoon or two of xanthan gum might make it less crumbly. Quinoa adds its own stamp to this cake, but you could also try it without for a lighter flavor. I have to admit, the powdered sugar V and H added really took it to a whole new level. Too bad we didn’t have any powdered sugar in the house… but that shouldn’t stop you from adding some. Trust me, it’s worth the sugar guilt. I would strongly recommend you visit V and H’s GF Recipe Web Page to check out their tasty recipes- there are tons of yummy gems in there, including their Simply Amazing Easy Cranberry Pie Recipe that I blogged about in October.

Isn’t it wonderful having gluten-free friends with such great kitchen voodoo? :) The meals I enjoy at these support group potlucks are always worlds better than most restaurant offerings- and certainly there’s way more variety and imagination present! If you haven’t tried joining a gluten-free support group, why not look into it? You may find, as I did, that there’s a whole community right outside your door that can understand better than anyone else the joys of GF online shopping, the best and worst of the latest gluten free products, and the highs and lows of the gluten-free lifestyle.

Vegan Brandied Apple Spice Cake Recipe Dessert  Alternative Grains  European

Ingredients 1 cup brown rice flour 1/2 cup tapioca starch 1/4 cup sweet rice flour 1/4 cup quinoa flour (or teff) 1 generous tsp. baking soda 1 generous tsp. baking powder 1 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp ground cloves 1/2 cup vegan margarine like Earth Balance 1/2 cup brown sugar 1 1/2 cup brandied apples- recipe below (may substitute applesauce but the texture will be different) 1 cup raisins Directions Prepare 8*8 baking pan with nonstick cooking spray or by greasing with vegan margarine. Preheat oven to 350 degrees F. Combine flours and baking powder and baking soda with spices in a medium size bowl. Cream margarine and brown sugar together in a mixer and then add flour mixture, brandied apples, and raisins to the bowl. Turn the mixer on and let the apples get chopped up a bit by the mixer. Place the (stiff) batter in your baking tin and bake in your pre-heated 350 degree oven for 45 minutes to an hour. Sprinkle with powdered sugar to serve. (I was out so left it off.) How to make 1 1/2 cup brandied apples: 5 medium (green?) apples, peeled and thinly sliced several healthy slugs of brandy generous sprinkles of ground cinnamon 1/8 tsp. ground nutmeg 1 tsp high quality vanilla plenty of brown sugar Add your apple slices to a cast iron pan and heat, mixing slugs of brandy, cinnamon, nutmeg, vanilla, and a healthy layer of brown sugar. When the apple slices brown you can turn them over and if you like, add more brandy and brown sugar. Cook until the apples are tender, and remove from stove. Place in glass jar, cool, and reserve (or use right away in a recipe). There may be more than 1 1/2 cups apple slices after cooking- don’t worry, just use them in another recipe, like on ice cream or in a mini tart. (mmm, mini tart.) Notes My version of this recipe is tasty but not especially moist. (Although in a way that makes it tasty- like a bar cookie!) Next time I might try: an extra 1/4 or 1/2 cup applesauce (or yogurt if dairy or soy is not an issue) 1 or 2 tsp xanthan gum

Rating:  7 Original Source:  My Variation of Vic and Hallie’s Recipe- my own original flour blend, my proportions of apples, and take on seasonings. Recipe ID:  1269 Added:  August 7, 2008 Last Modified:  August 7, 2008

Sweet Lime Soda Sauces & Condiments  Vegetables  Indian

Ingredients 1 1⁄2 tbsp. or more freshly squeezed lime juice 2 tbsp. or more simple syrup (equal amounts of sugar and water, boiled together and let cool) 3⁄4 cup soda water Lime slice Directions Put your lime juice and soda water in a tall, clear glass. Add simple syrup, mix, and taste. Add more simple syrup to taste. Garnish with a lime. Enjoy! If you like you can add ice, but we were generally skeptical of the water used for ice in India so enjoyed ours at room temperature or cooled, if the soda water had been refrigerated.

Rating:  8 Original Source:  Adapted from Saveur magazine but modified by our observation in India. Recipe ID:  1169 Added:  January 4, 2008 Last Modified:  January 4, 2008

Don’t forget to try Ginger Lemon Girl’s Gluten-Free Cranberry Apple Muffin Recipe
or my Gluten-Free Cranberry Pie recipe, courtesy of Vic and Hallie

I couldn’t resist entering this in the Garden-Cook-Event: Cranberries. And now, I think I’ll go make some cranberry cake…

Chebe Cranberry Apple Turnover Recipe Dessert  Alternative Grains  American

Ingredients 1 pkg. Chebe Cinnamon Mix 2 tbsp margarine 3 tbsp. applesauce 3 tbsp milk or soy milk 1 egg Filling 2 small apples -peeled, cored and diced 1/2 cup fresh cranberries (heaping) 2 tablespoons margarine or butter 1 tbsp. brown sugar 1 tbsp. agave nectar add spices: cinnamon,cloves, allspice, ginger, nutmeg to taste OR use apple pie seasoning (or pumpkin pie mix) 1/2 tsp nutmeg 1 tsp vanilla enough cornstarch slurry (equal water to cornstarch, premixed) to make desired thickness. 1 egg, mixed, for egg wash optional sugar (optional) Directions Directions Combine dough ingredients in a bowl and knead until you have a firm ball of dough. Reserve. Melt butter or margarine in cast iron pan and toss apple pieces into pan and saute for one or two minutes. Add your cranberries, and stir. Add seasonings, brown sugar and agave and heat for two more minutes, stirring occasionally. Add vanilla. Mix cornstarch and water together completely and then add to pan. Let thicken and remove from pan. Preheat oven to 375 degrees. Take half of chebe dough and roll out between a gallon size cut open ziploc bag with the sides cut out or one large piece of wax paper, folded over so you are rolling on the wax paper and not the bare dough. Cut out squares of dough and put filling on one side of the dough. Fold over dough to cover filling and make a triangle. Use fork to crimp edges together. If you want cut one larger piece of dough into a circle, place filling, and fold edges of dough over to create a galette. Don’t cover all of the filling for the galette. Spray cookie sheet with butter flavored cooking spray and place turnovers on the sheet. Baste them with egg wash and sprinkle lightly with sugar if desired. Cut air holes into the tops of the turnovers. Bake for 25-30 minutes or until golden brown. Notes You can add more sugar if desired. DH enjoyed them but he would have liked more sugar with his cranberries. I like my cranberries naturally tart, and thought they were sweetened enough by the sugar, agave, and apples. When I pressed him on this issue, though, he said he would give them a nine. “But you said they were too tart,” I protested. “They were still yummy,” he replied defiantly. There you have it. I guess they were a nine for BOTH of us. ;) If you have any extra dough, you can make pop tarts by filling squares with jam and pressing the dough over to cover. I made Gluten Free Pumpkin butter mini pop tarts- cool, huh?

Rating:  9 Original Source:  the contents of my brain, do not replicate without my permission Recipe ID:  1151 Added:  October 27, 2007 Last Modified:  November 20, 2011