APPLE PEAR CRUMBLE February 22, 2012

Good grief has it really been THAT long???  Well, I guess it has, and I’m confident with my excuse: new motherhood.  I welcomed the best thing EVER into my life last year and it’s been one hellova rollercoasster ride since.  Poopy diapers and tantrums aside, I still love love love to cook and bake.  So that’s that.

Here’s a great recipe for one of my autumnal faves … Apple Crumble.  This version is modified to be GLUTEN FREE that has a slightly almond twist and incorporates pears as well.  It’s a quick and elegant way to use up any apples or pears you just know will go if you don’t use them soon, and is super easy to prep.  Now that time is of the essence (crazy toddler running around), making food that is healthy AND ready F-A-S-T is more important than ever.



1/3 cup sliced almonds
1/3 cup sugar
1/3 cup almond flour (or oats)
1/2 tsp. cinnamon
1/4 tsp. ground ginger (this is optional)
3 tbsp butter (at room temp)


3 tbsp almond flour
1/2 cup sugar
1/2 tsp. ground ginger (this is optional)
1/2 tsp. cinnamon
1 1/2 pounds apples (about 4 medium sized)
1 1/2 pounds pears (about 4 medium sized)
1/2 cup dried cranberries or craisins or raisins
1 tbsp lemon juice
1 tsp almond or vanilla extract


1) Grease an 8″ or a 9″ square baking dish

2) Peel, core, and slice apples and pears.


* In a medium bowl, combine sliced almonds, flour, sugar, cinnamon and ginger

* Add butter to mixture, and combine ingredients and butter until mixture resembles loose crumbs (best to use your fingers!)


* In a large bowl, mix together flour, sugar, cinnamon and ginger, then add apples and pears, cranberries, lemon juice and almond extract.

* Mix fruit with the dry ingredients to coat, being careful not to break up the fruit (again – best to gently use your fingers!)

3) Transfer FILLING (fruit mixture) to the baking dish, and sprinkle TOPPING mixture evenly over top.

4) Bake at 375° F for approx 30-35 min or until topping is starting to turn golden brown, and fruit juices bubble.

5) Cool slightly before serving


– you can serve with whipped cream or ice cream

– can be served warm or cold


QA-Sala (Quinoa Apple Salad) August 12, 2008

I’ve used quinoa in many recipes, and am always looking for new ways to serve this tasty tongue twister (it’s keen-wa). Here’s a nice fresh salad that will serve about 6 as a main-course salad, and keeps really well in the fridge for a few days. Apples are always easy to find and usually pretty tasty even when not in season. If you buy quinoa in bulk, this whole dish will generally cost you under $1 per person. Not too shabby!

juice from 1 lemon
1⁄3 cup apple cider
1⁄2 cup orange juice
1⁄3 cup canola or sunflower oil (olive oil is a bit too full bodied for this)
1⁄3 cup honey
5 cups cooked quinoa
2 apples, cored and chopped
1 red pepper, diced small
1 cup corn kernels (fresh or canned will do)
1⁄2 cup dried cranberries
1⁄2 cup currants (or raisins if you don’t have any currants handy)
1 small red onion, finely chopped
1 cup toasted, chopped pecans
1 cup each, fresh parsley and mint, chopped
sea salt/freshly ground pepper to taste

1) Place lemon juice, apple cider vinegar, orange juice, oil and honey in a small bowl and stir to combine.
2) In a large bowl, combine quinoa and all remaining ingredients well, then stir in dressing. Adjust seasonings and refrigerate until ready to serve!

To cook quinoa, bring 4 cups salted water to a boil in a pot with a lid. Stir in 2 cups quinoa, reduce heat to a simmer, cover and cook until water is fully absorbed, about 25 min. You can cook any amount of quinoa you like as long as you keep the 2:1 ratio of liquid to grain. It is also worth your while to test out other liquids such as your fav stock or even 1/2 coconut milk, 1/2 water.


Brekkie + Snackie Bar January 30, 2008

Making homemade granola and granola-type bars is very easy, and gives you complete control over what goes into them. Thank god! This recipe is really really versatile and can accomodate numerous substitutions and proportions.


Date Mixture:
1/2 cup chopped dried dates
1/2 cup water

Flax Mixture:
5 teaspoons freshly ground or store bought flax
1/2 cup warm water

Dry Ingredients:
3/4 cup quick oats
1/4 cup flour (any wil do here; I used hemp)
1/4 tsp cinnamon (or to taste)
1/3 cup chopped raw almonds
1/3 cup raw seeds (sunflower, pumpkin, sesame, etc)
1/3 cup raisins
1 cup diced dried fruits (apples, cherries, pineapples, mangoes, prunes, etc)

1) Lightly coat a 9″x9″ baking pan with cooking spray or oil and set aside.

2) Prepare Date Mixture:
– Add 1/2 cup water and diced dates to a small saucepan.
– Bring to a slow simmer and cook about 5 min, stirring occasionally, until dates are soft (mixture will be nice and thick).
– Allow to cool.

3) Prepare Flax Mixture:
– Combine 1/2 cup very warm water and 5 tsps freshly ground or store bought flax.
– Set aside for five minutes to thicken then stir.

4) Mix all dry ingredients together in a mixing bowl.

5) Add flax mixture to date puree, and stir well.

6) Pour wet into dry ingredients, and mix to combine.

7) Press mixture into prepared pan, and bake at 350F for approx 15 min.

8] Allow to cool completely before cutting into bars, and serve!

– These keep really well if stored properly.

Add ins:
– 1/3 cup coconut flakes
– 1 tbsp oat bran
– 1 tbsp protein powder


Apple Cinnamon Muffins January 17, 2008

Low Fat and gluten-free!! Just go ahead and try this healthy alternative – they are sweet, filled with chunks of yummy apples, plus they are low calorie, vegan, and freeze really well! You can even make this into a loaf if you want.


3 cups spelt flour (I replaced ½ cup with ½ cup hemp flour – for non-gluten-free you can use whole wheat flour instead)
1 tsp. salt
4 tsp. baking powder
2 tsp. cinnamon
¼ cup blackstrap molasses
¼ cup maple syrup, Grade B
1 ½ cup applesauce
1 cup organic rice or almond or dairy milk
4 apples, peeled, cored, cubed

1. Preheat the oven to 400F.
2. Mix dry ingredients (flour, salt, baking powder, and cinnamon) in a large bowl.
3. Add the wet ingredients (molasses, maple syrup, applesauce, and milk) and mix them until they are “just blended.” Do not over mix.
4. Peel and cut apples and add into muffin batter – again, do not mix any more than necessary.
5. Spoon muffin batter into a muffin tin (greased or lined with muffin cups), filling each cup completely.
6. Bake at 400F for 25 minutes or until a toothpick inserted into a muffin comes out clean.

Makes about 20 muffins.


If you’d like a more “cinnamony” muffin batch, use cinnamon applesauce. You can also add other spices such as nutmeg, allspice, cloves, or even cardamom.

If you don’t have want just apples, try adding some other fruits, such as raisins or grated orange peel (reduce apples depending on the quantity added here).

I also like to add in walnuts or pecans for extra protein.


Wholesome Gluten-free muffins January 12, 2008

Yes, I am a vegetarian, and yes I try to eat as cleanly as possible. That means organic, high in protein, low in caleries and bad fats, and tasty. Often a hard combo. Throw in that I often cook for gluten-free friends, and I am allergic to soy, and it’s next to impossible to please all. Did some playing around tonight, and ended up with some very yummy healthy muffins. A bit of an oxymoron, but here’s the recipe to try for yourself.

READY IN: 35 Min
Recipe yield: 15 muffins
1 cup rice flour
1/2 cup hemp flour
3/4 cup ground flax seed
3/4 cup oat bran (omit if really really gluten sensitive, and add more rice flour)
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup skim milk (or soy or rice milk if dairy free)
2 eggs, beaten (or egg subsitute if vegan)
1 teaspoon vanilla extract
2 tablespoons sunflower or almond oil
2 apples, peeled, shredded
1/2 cup raisins
1 cup chopped mixed nuts (I used walnuts and sunflower seeds)

Preheat oven to 350 degrees F (175 degrees C).
Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together flour, flax seed, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
Add the milk, eggs, vanilla and oil; mix until just blended.
Stir in the apples, raisins and nuts.
Fill prepared muffin cups 2/3 full with batter.
Bake at 350 F (175 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.