Gluten Free Desserts: Low-Sugar Low-fat Chebe Cranberry Apple Turnover Recipe
As I mentioned before, I’ve never done all that much with cranberries. Juice, cranberry sauce, and, well, a few fresh ones on a dare has pretty much been the most of my experience. But this season, somehow those ruby red sour little gems are calling to me, and I’ve been inspired to combine them with new and different things like never before. I blame Vic and Hallie a lot for this latest inspiration- who knew cranberry “pie” would be so yummy? And then there are blog events for cranberries, with such beautiful images of the fruit that I can’t help but be inspired. What’s a girl to do except… well… make more yummy gluten-free cranberry creations?!! I was inspired by my previous recipe for Chebe apple turnover, my recent interest in cranberries, and By the Bay’s healthy pies to make a very healthy, tangy but yet still dessert-like Chebe Gluten Free apple-cranberry turnover. And, here’s the result. And look how healthy it is! I don’t even feel guilty about eating this tart little treat for breakfast, with only 1 tbsp. of refined sugar and two tablespoons of margarine in the whole thing!
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…
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Chebe Cranberry Apple Turnover Recipe
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Ingredients
1 pkg. Chebe Cinnamon Mix
2 tbsp margarine 3 tbsp. applesauce 3 tbsp milk or soy milk 1 egg Filling 1 egg, mixed, for egg wash 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? |
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October 29th, 2007 at 10:39 pm
[...] Coming Soon: Posts On the Drawing Board Gluten Free Desserts: Chebe Cranberry Apple Turnover Recipe Gluten Free Italian Ravioli: Vegan Pumpkin Ravioli Recipe done three ways Update on Project to honor Bette Hagman Yum of the Week: Perfect Green Tea [...]
October 30th, 2007 at 8:13 am
This looks like a great way to use cranberries, thanks! I like my cranberries tart like you, so I might try these or something like it without added sugar also. Do you think this would work without Chebe and with my own brown rice flour mixture? I don’t know what’s in Chebe, but I imagine that it is mostly white rice or tapioca flour…?
I’ve been enjoying your posts. Sorry I don’t comment more often but please know you’re doing a great job. I do get jealous when you make these fantastic recipes with dairy though :)
October 30th, 2007 at 10:19 am
Hi Cindy-
Thank you for the comment! :D
Chebe is made solely from tapioca flour, and it has unique properties, so I’m not sure the crust part of the recipe will work with a brown rice flour blend. The tapioca starch has an elasticity that makes it really easy to work with and roll out, even without much oil or margarine added. However, you can try your favorite pie crust recipe and substitute that for the chebe crust. Just add cinnamon to the dough. :) This chebe mix is dairy free, and tapioca starch doesn’t cause glycemic index to spike, so it’s actually a pretty cool mix to try, if you can get a hold of it. I usually order mine directly from http://www.chebe.com. Unfortunately they are no longer kosher certified.
I hope you get to try the recipe- let me know how your version comes out. :) And thanks for comin’ by!
-Sea
October 31st, 2007 at 5:58 pm
this looks really good! I can’t stop making things with cranberries. Today I made cranberry applesauce. Cranberry everything, until the season is up!
October 31st, 2007 at 6:02 pm
Sea!!! I’m so glad you entered the blogging event too!! That cranberry apple turnover looks SOOOO delicious!!! Thank you so much for mentioning my blog! I appreciate it! I hope you have a great evening!!
November 1st, 2007 at 6:34 pm
Hi SS:
It’s me with a great big thank you for the yummy package. It arrived as I was on the way to work, so I took it on the train to open. I was so happy to see the carrying bag!
Diet or not, I wasted no time in trying the tea and sweets. I especially loved the almond and coconut “Kind” bar. Really delicious!
And I was so happy to see all the kinds of gluten-free pasta. I just made my first pot of minestrone soup for a long time with pasta instead of rice. :) As soon as I get hold of some soy cheddar, I’m going to try macaroni and cheese.Mmmm.
Now that I have a package of the Chebe mix I’ll be trying these turnovers. Maybe I will have to make just apple ’cause cranberries are very hard to come by here, but should still be delicious.
Many thanks for the wonderful tastes of home! :) :) :)And the cute card!
November 1st, 2007 at 6:50 pm
[...] Low-Sugar Low-fat Chebe Cranberry Apple Turnover Recipe [...]
November 22nd, 2007 at 12:46 pm
Very interesting… as always! Cheers from Switzerland.
January 28th, 2008 at 10:13 pm
Thanks for briging to the nice post. I always to read this post.