This is one of my favorite comforting gluten free winter desserts. Your house will smell divinely festive too! Any firm apple works well here: Gala, Fuji, Jonagold, Rome, Winesap, Mutsu. If you use soft apples such as Macintosh or Red delicious you will get more of an apple sauce texture. Hey, could be good too! Try it all I say!! Oh and I like to leave the apple skins on, being that much of the nutrients are in the skin, but if you prefer them without, by all means peel away. Also any seasonal fruit works wonderfully so have fun experimenting with your favorites. You can make this with or without nuts, use any dried fruit, substitute rolled oats for the quinoa flakes and another all purpose whole grain flour for the quinoa flour. Serve warm with a scoop of Nutmeg Ice Cream. Mmmm Mmmmm
Photographer V Blak
It’s challenging to find fresh organic fruit in the dead of winter. This, of course depends on where you are located in the world. As for me, all the organic berries I find in the markets of New York, are not only extremely expensive but they all seem to be coming from far away places. And so, I decided to go with a couple of bags of frozen organic berries. Those berries were my inspiration for this gluten free berry crisp dessert. It just goes to show you, you never know from where or from what something delicious will be born!
Photographer: Julia Morris
I wonder, will you secretly judge me if I admit to you that I don’t really like pie? Every year I’m reminded of my pie-oriented “skeleton in the oven,” thanks to all the holiday festivities. You can usually spot me fighting a cringe, as one pie after the next is passed before me, and I have to spontaneously compose a new, polite way to decline.
I can’t help it — I don’t like traditional pastry crust (boring), I don’t like perfectly good fruits smothered in some sugar goo, and I’m terribly sorry, but that pretty lattice pattern adorning the top isn’t going to do anything to get me more excited. Luckily there is, however, one exception to my no-pie rule: pumpkin pie.
I really get amped over a good pumpkin pie. (To be honest, I invariably get amped over a good pumpkin “anything.”) But as much my love is genuine, I can’t help but feel our favorite orange globes have enjoyed a little too much pop-star-style dependence in the winter squash world. Pumpkins continually overshadow a vast, deliciously endowed, and diverse spectrum of beautiful winter squash, time and time again in recipes.
I can’t help it — I don’t like traditional pastry crust (boring)
But not this year.
I don’t know who decides the “chic food trends,” but nonetheless this has really been the year of winter squash. These different “pumpkin cousins” have been the new darlings of farmer’s markets and chefs alike, and I am all too happy to participate in the fun. I have so many favorites: delicata, butternut, acorn, and for making pies, the undeniable winner in my book is kabocha squash — aka the “Japanese Pumpkin.”
With a pumpkin-esque shape, and bright beautiful orange flesh, kabocha appears to be very similar to a traditional pumpkin, with the exception of its dark green exterior skin. Where it really trumps other pumpkins though, is in its flavor. Kabocha is one of the most inherently flavorful squashes of all — which makes it ideal for a pie! What I love most about it though, is that it enables using a fraction of the amount of sweetener compared to a traditional pie recipe . . . and in this case that sweetener is healthy molasses-like yacon syrup. Together, these ingredients ensure that this pumpkin pie is not only superbly tasty, but that it also has something to truly be thankful for: health! Now that’s my kinda pie. Continue Reading / See Additional Photos
Autumn Florida Dessert! No Not Piña Coladas, More Like Cranberry Apple Pie With Cinnamon Swirl Ice Cream
I embrace the change of the seasons, no matter how subtle it may be in my current climate (Florida). Yes, it’s still in the 80’s here, brightly sunny and gorgeous.
Autumn is my favorite time of year, when I can turn off my air conditioner and open the windows, welcoming in a light fresh, breeze. I grew up in New England, so no matter what I am experiencing for weather, autumn is a time for apples, apples and more apples. The problem is, I despise the organic apple varieties that are readily available to me. I guess I’m an apple snob. I don’t like the huge, overly sweet, super hard apples like Gala and Fuji that I can always find. I’m a McIntosh girl, loving that they are slightly tart, and easier to bite & chew. Of course, they’re ridiculously hard to find organically, especially in Florida! Even when the fall apples, in their little white tote bags, arrive on the shelves, I never expect to find anything organic, because I’ve never seen them. So this year, I did a double take when I saw organic McIntosh apples at my local Whole Foods. I filled a bag to the top wondering if I would ever see them again! With these McIntosh apples back in my life, I’m so enjoying an apple a day…and making sure I have enough left over to create!
I’m a McIntosh girl, loving that they are slightly tart, and easier to bite & chew.
As the holidays draw near, I’m always thinking of sweets I can share with friends and family. Though I’m normally a rich, creamy, chocolaty dessert lover, this cranberry apple pie blew me away. Tart cranberries and my favorite McIntosh apples are spiced and sweetened, sitting atop a ginger cookie crust. Top it off with a sweet and spicy cinnamon swirl ice cream and you have entered autumn dessert heaven.
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)
For the Cashew Cheese:
2 Cups cashews soaked 12-14 hours
¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac
2 TB nutritional yeast, small flake
¼ Tsp. fine grated nutmeg
½ Tsp. stevia powder
1 ½ Tsp. sea salt, fine