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Ingredients
4 Eggs
3/4 Cup Maple Syrup
1/2 Cup Sucanat (Brown Sugar Substitute)
3 Tbs. Goats Milk Butter, Melted and Cooled
1 Tsp. Pure Vanilla Extract
2 Cups Pecan Halves
Directions
Preheat oven to 375 degrees. Whisk together the eggs, maple syrup, sucanat, cooled butter, and vanilla extract. Stir in pecan pieces. Pour pie filling into a pre-baked gluten free pie crust. Put aluminum foil around the edges of the pie crust in order to protect the sides from getting over-cooked. Bake for 40-45 minutes.
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Ingredients
1/2 Cup Goats Milk Butter
4-6 Tbs. Cold Water
1 1/4 Cups Gluten Free Flour
1 Tsp. Sea Salt
2 Tbs. Honey Granules (White Sugar Substitute)
Directions
Combine the gluten free flour, salt, and honey granules in the bowl of an electric mixer. Mix briefly until combined. Cut the butter into 1/2" pieces and add to mixing bowl. Mix until mixture resembles a coarse meal with small pieces of butter. While mixer is still on, add the cold water 1 tablespoon at a time until the mixture starts to clump together and holds together.
Remove the dough from the mixer and form into a disk. Place on a round silicone rolling mat and lightly dust with gluten free flour. Roll the dough into a circle approximately 12 inches wide. Gently pick up the silicone rolling mat and turn upside down on top of a pie plate. Push the dough very gently so it lines the bottom and the sides of the pie plate. Trim the edge of the pie crust and pinch the sides for a decorative finish.
Fill with favorite pie filling or preheat oven to 350 degrees and bake for 15 minutes or until slightly golden brown.
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Ingredients
12 oz. Al Fresco Apple Chicken Sausage
2 Pans of Gluten Free Cornbread
2 Tbs. Olive Oil
1/2 Leek, Chopped
1 Cup Celery, Diced
1 Tbs. Fresh Sage, Finely Chopped
1 Tbs. Fresh Thyme, Finely Chopped
2 Granny Smith Apples, Cored and Diced
2/3 Cup Dried Cranberries
1/4 Tsp. Black Pepper
1/4 Tsp. Sea Salt
1/2 Cup Gluten Free Chicken Broth
Directions
Preheat the oven to 325 degrees. Take the 2 pans of gluten free cornbread and cut into 1" cubes. Place cubed cornbread on a cookie sheet and bake in the oven for 15 minutes to dry out.
While the gluten free cornbread is drying out in the oven, heat a large sauté pan over medium heat and brush with olive oil. Sauté the leek and celery until translucent, 3-5 minutes. Dice the chicken apple sausage into 1/2" pieces. Add the sausage to the pan along with the fresh herbs. Core and dice the Granny Smith apples into 1/2" pieces. Sauté until the sausage is lightly browned, 3-5 minutes. Once the gluten free cornbread is done drying out, preheat the oven to 350 degrees.
Add the dried cranberries, salt, pepper, and gluten free chicken broth. Stir until the seasonings are mixed well. Add the gluten free cornbread cubes and toss until evenly combined. Transfer to a 12" casserole dish brushed well with olive oil. Bake covered for 15-20 minutes until thoroughly heated. Enjoy!
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