GF

Basic Homestead Applesauce Recipe

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Basic Homestead Applesauce Recipe


Applesauce is just one of those foods you can eat whether its breakfast, lunch, or dinner. You can use it in recipes, freeze it for a special treat, or use it as a dip. 

Here are 5 other uses for applesauce–

  1. For a lighter, low calorie muffin or bread replace some of the oil with applesauce. I do not recommend replacing all the fat though as you will end up with a chewy moist mess. 

  2. Add it on top of your favorite pancakes or waffles

  3. It is the perfect low calorie ice cream topping

  4. Applesauce added to oatmeal is the perfect start to any morning

  5. Freeze it in an ice-cube tray–pop out the squares–place in a gallon zip-lock for future use. Think along the lines of an extra “spice” to coffee cake and a little kicked up granola flavoring.

Basic Homestead Applesauce Recipe

Yields: Approximately 6 cups of sauce

Ingredients –

  •  8 C prepared apples (see below)
  •  2 C Water
  •  Juice of 1 Lemon
  •  Cinnamon (optional)
  • Nutmeg (optional)
  • Ginger (optional)
Instructions –

1. Add all ingredients in a large sauce pot or Dutch oven.

2. Simmer on medium low heat for 15 -20 minutes *

3. Puree’ with immersion blender

4. Serve and enjoy!

To prepare apples – Peel, core and slice apples; season with cinnamon and sugar and bake in 350 degree oven for 6 minutes. Cool and store in gallon size zip-lock bags in freezer or use in recipe above.

* If using previously frozen apples thaw slightly and add 10 minutes to simmering time.

Gluten-free Pierogi Recipe

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Gluten Free, GF, No gluten, Recipe

For years there have been some foods we just haven’t eaten. Not because we didn’t like them- but,  simply because I didn’t know how to make them safe for our family. This lent I tackled one of my fears and made a family favorite- Gluten-Free (dairy and nightshade free) Pierogi’s. This same recipe is a real gem for ravioli and homemade lasagna roll-ups too. The options are endless- I hope you like it.

Gluten Free, My Happy Homestead recipe index

 

 
Dough Ingredients –
  • 2 C Garbanzo Bean Flour
  • 1 1/3 C All Purpose Gluten Free Flour Blend * (recipe below)
  • 4 T Ground Flax Seeds
  • 10 T  Warm Water
  • 6 tsp. Xanthum Gum
  • 1 tsp. Salt
  • 4 T Oil
  • 5 T  Cool Water
  • Gluten-Free Flour Blend (for floured surface) or I use a non-stick silicone mat

 Filling Ingredients –
3-4 Sweet Potatoes (boiled and mashed)
1 tsp. Rosemary  
Salt and Pepper to Taste   
Instructions –     
  1.  In a small bowl, mix ground flax seeds and warm water together and let sit 10 minutes.
  2. Meanwhile, in a large bowl, mix remaining ingredients.
  3.  Add flax seed mixture to flour mixture until all ingredients are incorporated.    
  4.  On a lightly Gluten-Free floured surface, roll dough out to 1/8” thickness.
  5.  Using a round biscuit cutter (or the rim of a drinking glass), cut dough into circles.
  6.   Place filling on one half of circle and fold over. Gently press edges together to seal.
  7.   Gently place pierogi in boiling water and boil 3-5 minutes (they may or may not float to the top)
  8.  Remove from water with slotted spoon and place on lightly oiled or parchment paper lined cookie  sheet. ** 
  9. Pan fry in butter and serve. 
dinner, no gluten, gluten free
No gluten, gluten free, recipe, dairy free
* Gluten Free All Purpose Flour Blend – Equal parts brown rice flour, sorghum flour and tapioca starch mixed until well blended. I mix a batch of this Gluten-Free All Purpose flour and keep it stored in a sealed plastic container in my freezer.


** If not using immediately, at this point pierogi’s may be flash frozen in a single layer then once firm placed in zip-lock bags and stored in freezer for later use.

Printable Gluten-Free Pierogi Recipe

Gluten-free Not Necessarily Better For You

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Gluten-free Not Necessarily Better For You

Did you know gluten-free doesn’t necessarily mean healthier for you. I know you’re probably thinking; “but isn’t this the latest ‘diet’ trend?”, then “how can it not be healthy“?


Gluten itself does not contain any nutritional value however, the whole grains that contain gluten often do. So when we are saying “no” to gluten, we are in fact depriving ourselves of those other nutrients. Research has in fact shown that a well-balanced, “real food“, whole grain, low sodium, minimal sugar, high fiber diet as part of a total wellness plan may help in lowering heart disease, type-2 diabetes, and aid in prevention of some forms of cancer.

Many gluten-free products are made with refined starches; such as a potato or corn starch containing a lot of empty calories. These foods were originally made for those individuals with Celiac Disease; the consumer who is unable to digest any gluten what so ever but still looking to maintain a somewhat “normal” lifestyle. It is also likely that after years of destruction and malnourishment from the effects of gluten on their small intestine they can afford a few extra calories. When our little crafty-bee was diagnosed as gluten intolerant she had already lost 3-4lbs. That might not sound like a lot but for a child who is only 2 that is a whole lot-the girl could never tip the scale much over 19lbs.  However, if your average consumer were to choose a package of gluten-free cookies over a “normal” package they might be surprised to see that the amount of sugar in the gluten-free package is actually quite a bit higher- hence leading to unnecessary weight gain if not consumed in moderation.

Gluten Free, GF, No Gluten, Celiac Disease, Wheat Free, Healthy LivingHere’s the thing, processed whether gluten-free or not, is still processed. Sort of like brown sugar is the same as white sugar; it is still sugar. Although, processed foods often times have pretty packaging, marketed as “low fat”, “low sugar”, “fat free”, and “containing omega-3’s” to give you the illusion they are healthy; they in fact are not. Have you ever noticed the side of a Hawaiian Punch juice box? It is covered in beautiful fruit pictures, but how much fruit is really in it?

What theories do you have on the drastic increase in autoimmune diseases, increased cancer rates even among children, increased neuropathy issues, stroke, diabetes, and coronary heart disease? I can tell you what it’s not from; it’s not from us eating a well-balanced nutritious diet. It likely is many factors some of which our out of our control, but knowledge is power. The more we learn and advocate for change the more likely we begin to see a change – if not for our own generation at least for our children.

I know what you’re going to say; “but it is expensive” to eat healthy. Yes, I know. I have four kids that are still quite young with ever growing appetites. Our grocery budget makes my stomach hurt most days. However, the cost of healthy living today will undoubtedly cut down on your long term healthcare costs. I pride myself as a mother knowing that in nearly 9 years, we have only had 3 antibiotics ever in our home and 2 of those times was due to a recurring ear infection that required an adnoidectomy. My savings in doctor office and prescription co-pays offsets the cost of our healthy living diet.

I also know you’re thinking; “but it takes so much time” to prepare meals. O.K., I cannot deny that making a batch of homemade muffins is not as convenient as walking into your closest bakery or running through the nearest drive thru at the local coffee shop. It does take time and a bit of planning. 

My Simple Savvy Meal Planner is coming soon – so stay tune for more details.

If you’re still not sure your family’s diet can use a face lift stop by – “13FactsAbout Processed Food“ to learn more about the foods you are eating and how a few simple  changes might just make you feel better.