Swedish Apple Pie - Truly As Easy As Pie (gluten free)

This is a pie that I've been making since I was a child, which was a long time ago.  It doesn't require any special skill or equipment.  You don't even need a rolling pin.  This is Swedish Apple Pie.

I decided to make this particular one gluten free, so, I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour.  If you don't need to be gluten free, use all purpose flour.

Mix all the dry ingredients together.

Add the chopped nuts and chopped apple.

 Mix the egg and vanilla in a small bowl.

Add the egg/vanilla mixture to the other ingredients.

Spread the mixture into a well greased pie pan.

Bake at 350 degrees for 25 minutes.

Allow to cool slightly and slice.

Enjoy with whipped cream or ice cream.

Swedish Apple Pie

Ingredients:

½ cup gluten free all-purpose flour (or regular flour)

½ cup sugar

2 tsp baking powder

¼ tsp cinnamon

Dash salt

½ cup chopped pecans

1 ½ cups diced apples

1 egg, beaten

1 tsp vanilla

1. Preheat oven to 350 degrees.  Grease 9” pie plate.
2. Combine dry ingredients.
3. Add pecans and apples.
4. Mix egg with vanilla and add to apple mixture.
5. Spread into prepared pan.
6. Bake at 350 degrees for 25 minutes.
7. Top with whipped cream or ice cream, if desired.

Hope you enjoy this recipe.  Thanks for visiting the Americus Garden Inn blog.  Hope to see you in person, soon.

Love,

Susan

Gluten Free Double Chocolate Mint Biscotti Recipe

Gluten Free Double Chocolate Mint Biscotti

It started out with a simple idea.  I wanted to make gluten free biscotti and I had a couple of bags of chocolate chips mixed with mint chips.  I thought the first batch was delicious, but, Kim said he wanted them to be more chocolatey.   So, I've been experimenting and I am happy to share my new creation - Gluten Free Double Chocolate Mint Biscotti.

This is really a modified mandelbread recipe which is very easy and doesn't require an electric mixer.  All the ingredients are above.  You can make this recipe using different chips or nuts.  The options are endless.

Preheat oven to 350 degrees and line a cookie sheet with parchment paper.

Into a large bowl, sift 1 cup + 2 TBS (1/8 cup) of rice flour.

Add 1/4 cup sugar.

Add 1/4 cup of baking cocoa.

Add 1/2 teaspoon baking powder.

Add 1/8 teaspoon salt.

Add 1/4 cup + 1/8 cup chocolate and mint chips.

Mix together.

In a separate bowl, place 2 eggs.

Add 1/4 cup of olive oil (or canola).

Add 1/4 teaspoon vanilla.

Whisk together.

Add wet ingredients to dry ingredients.

Stir with a wooden spoon until it comes together.

Press into a loaf on a parchment covered surface.  I shaped it to be about 11" x 4".

I think it looks pretty with confectioners' sugar sprinkled on top, but, it is totally optional.

Bake at 350 degrees for 15 - 20 minutes - it will not be cooked through, but, it will be somewhat firm to the touch.

Using a serrated knife, carefully cut the loaf into slices.  I got 20 slices.  You want to saw through the top carefully so they don't fall apart.

Spread the slices out on the parchment covered cookie sheet and sprinkle with a little more confectioners' sugar, if desired.  Place them back in the oven for an additional 15 - 20 minutes, or until they are almost as crunchy as you want them to be.  They will crisp up even more as they cool.

I hope Santa enjoys the cookies I saved for him, although, they might not last until Christmas.  I just might have to make another batch...

Merry Christmas!

Love,

Susan

4 Ingredient Quick Coconut Bread - keto, gluten free recipe

4 Ingredient Quick Coconut Bread - for 1 in less than 5 minutes

This is my new favorite recipe.  I make a variation of this every day for my midday meal.  Sometimes, I add cheese, sometimes, I make a sandwich, sometimes, I make a mini pizza.  You get the idea.

This is everything you need - a Tablespoon of butter, one egg, a Tablespoon of coconut flour and 1/2 teaspoon of baking powder.

 

Place the tablespoon of butter in a 7 ounce ramekin (or you can use a large mug).  Microwave for about 35 seconds, or until just melted.

Allow butter to cool as you place one egg in a small mixing bowl.

Add one Tablespoon of coconut flour to the bowl.

Add 1/2 teaspoon of baking powder to the bowl.

It really is this simple.

 

Mix the egg, coconut flour and baking powder with a spatula until well mixed.

Add the melted butter to the bowl.

Mix well.  Let it sit for a minute.  Mix again.

 

Scoop batter into the ramekin.

Microwave for 90 seconds.

Remove from the microwave and immediately invert and remove the coconut bread from the ramekin onto a plate.

Slice in half (or thirds if you want it thinner).

Looks like bread, right?  Now, toast in a toaster until nicely browned.

Enjoy fresh from the toaster with butter or cheese or peanut butter or a poached egg...  

With so many people on a gluten free diet and so many others trying the keto lifestyle, this recipe is perfect.  It comes together in less than 5 minutes and it is very satisfying. If you have family members visiting for the holidays and someone needs a gluten free/keto option, here is a possible substitution for a biscuit, a roll, an English muffin, a hamburger bun or bread!

Thanks for visiting the Americus Garden Inn Bed and Breakfast Blog.  If you try this recipe, let me know how it comes out for you.

Love,

Susan

Watermelon Soup - a refreshing treat

I can't believe that it is April already!  Where did March go? 

The weather has been so unusual this year that the plants are either  way ahead or way behind.  Most of our blueberries froze when we had 2 days of below freezing temperatures and about half of our azaleas have freeze damage.

Local blueberries that survived the weather have already been available for purchase, so, I wasn't surprised to see some watermelons in the store.   I bought one.

Unfortunately, it was quite a disappointment.   So, what do you do with an under par watermelon?  I remembered that I had a recipe, somewhere, for watermelon soup.  

 The last time I made it, everyone commented how "refreshing" it was.  I just had to find the recipe.

Thank goodness, I had shared it right here on our blog.  It is incredibly simple to make.   Cut up some watermelon and put it in the blender with some honey, ginger, fresh mint, fresh lime juice and apple juice.  Blend for just a second or two.  Let the flavors meld for a little while in the fridge.  Serve plain or with a dollop of yogurt.  I chose to pipe the yogurt into a heart shape and added a strawberry and fresh mint leaf for garnish. 

Thanks for visiting the Americus Garden Inn Bed and Breakfast blog.  We hope you'll come stay with us, soon.

Love,

Susan

Chilled Watermelon Soup (from Southern Living July 2003)

The recipe says it yields 4 cups of soup - when I made it, it came out to 3 cups of soup)

• 4 cups seeded watermelon cubes
• 1/3 cup apple juice
• 2 tablespoons fresh lime juice
• 1 teaspoon chopped fresh mint
• 1/4 to 1/2 teaspoon ground ginger
• 1 tablespoon honey (optional)
• 1/3 cup plain nonfat yogurt

Process first 5 ingredients and honey, if desired, in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Serve in individual bowls with a dollop of yogurt.

Gluten Free Low Carb Savory Almond Flour Muffins

I had a special request for low carb muffins for a prediabetic guest who had been told by her doctor to avoid "bread", but, she didn't want to miss out on my baking.  Since we had one morning of her visit that there were no other guests, I decided to try a new recipe just for her (and her hubby).  My absolute favorite gluten free muffin with rice flour is a cheese muffin.  So, I decided to try a savory option with almond flour to keep the carbs to a minimum.

It is a very simple recipe that comes together quickly.  Just put all the ingredients together in one bowl, stir, scoop into a muffin tin and bake for 20 minutes.  The result is a muffin reminscent of a whole wheat muffin with only 3 grams of carbs per muffin!  The recipe makes 8 muffins.  Kim's suggestion to maximize enjoyment is to place the muffins back in the oven for a couple of minutes right before you eat them - the crust crisps up and makes them extra tasty.   If you look closely, you can see the bits of sun-dried tomato, oregano, basil and parsley.

So, give the recipe a try and let me know what you think.

Gluten Free Almond Flour Cheese Muffins

Yield: 8 muffins - 3 grams of carbs per muffin

1/2 teaspoon baking soda

1/4 teaspoon vinegar

1 cup almond flour

2  large eggs, lightly beaten

1/4 cup  heavy cream

1 Tablespoon olive oil

¼ cup of shredded Parmesan cheese

oregano, to taste

basil, to taste

cayenne pepper, to taste

parsley, to taste

sun-dried tomato, to taste

1. Preheat oven to 350 degrees.  Spray 8 muffin cups with PAM.  (Fill remaining muffin cups 1/2 way with water to avoid hot spots.)
2. Combine all ingredients in a large bowl.
3. Evenly divide batter into prepared muffin cups.
4. Bake for 20 minutes.