Apple Raisin Nut Crumble Cake (eggless+gluten-free)

3 cups all purpose GF baking mix

2 cups raw brown sugar

4 cups sliced granny smith apples

1 cup grated granny smith apples

2 teaspoons baking powder

1 cup chopped walnuts

1 cup raisins

1 teaspoon nutmeg

1 teaspoon cinnamon

1 cup pure vegetable oil
1 cup Greek yogurt
1 cup apple juice

1 teaspoon melted butter

1 teaspoon vanilla

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Peel, core and slice apples. Add brown sugar and mix to combine. Let it sit for 30 minutes. Blend all the wet ingredients together and add to the dry. Fold in apples.

Pour into a prepared 12" by 12" round tart pan and bake for 55 minutes or until a stick inserted into the center comes out clean.

Serve warm with fresh whipped cream and ice cream as a dessert or cold as a slice.

Eggless Chocolate Muffins

Muffins:

3 cups all purpose unbleached white flour

2 cups superfine sugar

1/2 cup chocolate/cocoa powder

2 teaspoons baking powder

1 teaspoon nutmeg

1 teaspoon salt

2 cups cold coffee

1 cup melted bittersweet dark chocolate

1 cup pure vegetable oil

1 teaspoon melted butter

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.

Scoop into a lined 18 cup muffin pan 3/4 full.

Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean.

Remove from the oven and place on a cooling rack to cool completely.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar

1/2 cup heavy whipping cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.  Brush a generous amount over the muffins.

Gluten-Free Coconut Blueberry Crumble Tart

3 cups all purpose gluten-free flour

1 cup shredded coconut

4 cups blueberries

1 cup butter, chopped into small pieces

1 1/2 cups sugar

1 lemon, juiced

3 tablespoons lemon zest

1 teaspoon nutmeg

Pinch of salt

Preheat oven to 350 F.

In a medium size mixing bowl, add one cup of sugar, blueberries, lemon juice, and two tablespoons zest. Stir to combine. Set aside.

Add flour, coconut, butter, half a cup of sugar, one teaspoon of nutmeg, and one tablespoon of lemon zest in a food processor and pulse until it resembles crumbs.

Pour half the crumbs into a 9" prepared springform cake pan, spreading evenly to coat the bottom. Press crumbs down. Add blueberries and spread evenly. Add the rest of the crumbs on top making sure to cover all the blueberries (refer to picture).

Bake for 1 hour or until the blueberries are soft and the tart is a golden brown in color.

Pumpkin Muffins (gluten-free)

2 cups gluten-free biscuit and baking mix (I used Bob's Red Mill)

1 cup milk
1 cup Greek yogurt

1/2 cup pumpkin puree

1 teaspoon nutmeg

1 teaspoon cinnamon

1/2 cup vegetable oil

2 eggs, room temperature

1/2 cup sugar

1 teaspoon salt

Pre heat oven to 400 F.

Blend all the ingredients together until smooth.

Line a 12 cup muffin pan. Fill 3/4 full. Bake for 15 minutes or until a stick inserted into the center comes out clean.

Drizzle warm maple syrup over the top before serving (optional).

Sweet Cinnamon Bread

3 cups bread flour
1/2 cup unsalted butter, softened

1/4 cup sugar

1/4 ounce dry yeast (1 packet highly active yeast)

1 teaspoon salt

1/3 cup milk

1/3 cup water

2 large eggs, room temperature

Honey (Glaze)

Mix 1 cup flour, yeast, sugar, and salt together. Set aside.

Heat water, butter, and milk until very warm. Using a electric mixer on medium speed, beat in the flour mixture gradually until dough is thick (about 2 minutes). Add eggs and 1 cup of flour. Add in the rest of the flour, just enough to make a stiff dough. Knead for about 10 minutes. Place dough in a greased glass bowl. Cover and leave in a warm place until it doubles in size.

Filling:

2 tablespoons cinnamon

2 tablespoons lemon zest

1 cup raw brown sugar

1/2 cup butter

Melt butter and add brown sugar. Add cinnamon. Stir to combine.

Punch dough down and roll on a floured surface with a rolling bin to make 15" by 9" rectangle. Spread generously with the filling. Sprinkle with lemon zest. Roll dough up from the 15" side. Place in a greased large bread tin or two small ones.

Cover and place in a warm place until it doubles in size (about 1hour).

Preheat oven to 350 F.

Brush dough with egg-wash. Bake for 30 minutes or until nicely browned. Glaze with honey.

White Spinach Lasagna

Lasagna:

2 10 oz boxes frozen spinach (defrosted)

1 packet wholewheat lasagna sheets

1 15 oz tub whole milk ricotta cheese

1 cup fresh parmesan cheese, grated

1 cup fresh mozzarella, grated

1 cup provolone cheese, grated
1 cup fresh cream

1 teaspoon fresh ground nutmeg

2 garlic cloves, crushed

1 small onion, chopped

2 tablespoons extra virgin olive oil

Salt and black pepper

In a large deep sided frying pan on medium to high, add extra virgin olive oil.  When oil is hot, add onions and garlic and toss until soft. Add spinach, nutmeg, and ricotta cheese and stir to combine. Stir in cream, bring to a simmer. Remove off heat.

Bechamel Sauce:

2 1/2 cups milk

3 tablespoons butter

1 tablespoon unbleached white flour

1/2 teaspoon nutmeg

Salt and black pepper to taste

In a medium pan, heat the butter over medium to high to melt. Add flour and whisk until smooth over medium heat until it turns a light color (about 6 minutes). Meanwhile heat milk in a medium saucepan until just about to boil. Add to the flour mixture one cup at a time whisking constantly until all the milk is used up and sauce is smooth. Bring sauce to a boil and cook a further 10 minutes whisking constantly. Season with nutmeg, salt, and black pepper. Set aside.

Cook lasagna sheets according to directions on the package.

In a medium bowl, combine all the cheeses and stir to combine.

Spread a 14" by 10" inch baking dish with some of the bechamel sauce to coat the bottom of the dish. Cover the sauce with 6 lasagna sheets. Spread a layer of the spinach mixture on top of the lasagna sheets. Sprinkle with a generously amount of the Italian cheese blend. Repeat until all the ingredients is used up. Spread the bechamel sauce to cover the top of the lasagna. Sprinkle with a good amount of the Italian cheese blend. Season with salt and fresh black pepper.

Preheat oven to 400 F.

Bake lasagna for one hour.  The cheese on top should be bubbly and a crispy golden color.

Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce

Cannelloni:

12 fresh lasagna sheets (about 3" by 8") 

10 ounces frozen spinach, squeeze all the liquid out 

14 ounces cooked artichoke hearts, chopped 

1 small white onion, chopped 

1 teaspoon nutmeg 

1/2 cup ricotta cheese 

1/2 cup cream cheese, room temperature 

1/2 cup freshly grated parmigiano reggiano cheese 

Handful fresh parsley, chopped 

Sea salt and black pepper to taste 

1 cup fresh parmesan cheese, grated (garnish)

Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, cream cheese, parsley, and nutmeg. Season with sea salt and black pepper to taste.

Sauce:

3 large roasted red pepper

3 garlic, cloves 

1 small white onion, chopped into large chunks 

1/4 cup olive oil 

Sea salt and black pepper

Blend until smooth. Season with salt and black pepper.

Spread 1/3 cup of spinach artichoke mixture along center of each piece. Roll up to enclose filling. Repeat with remaining ingredients.

Preheat oven to 350 F.

On a large baking dish, arrange Cannelloni in a single layer. Spread roasted red pepper sauce generously to cover the top. Sprinkle with freshly grated parmesan cheese. Bake for 40 minutes to 50 minutes or until golden brown.