Basic Homestead Applesauce Recipe

by Jenny Irvine // May 9, 2014 // 1 Comment

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–

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.
Add it on top of your favorite pancakes or waffles
It is the perfect low calorie ice cream topping
Applesauce added to oatmeal is the perfect start to any morning
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.

PRINTABLE APPLESAUCE RECIPE

Grain Free Tortilla (doubles as a) Crepe Recipe

by Jenny Irvine // May 5, 2014 // No Comments

Grain Free, Real Food, Gluten Free, No Gluten, Paleo

We have used mainly two gluten-free tortilla brands since changing our family’s diet a few years back–our favorite being Udi’s. However, these do contain potato starch–therefore, they are not nightshade free. I needed an alternative for our little guy and this recipe has been the perfect answer to my Mexican dish dilemma.

Grain Free Tortilla Recipe (doubles as a) Crepe Recipe

Yields: 6-8 small/medium tortillas

Ingredients –

½ C Coconut Flour

5 Eggs (or 8 large egg whites)

½ tsp. Baking Soda

¾ C Water *

Pinch Salt (optional)

Coconut oil (for pan frying)

Instructions –

1. Whisk all ingredients together in a bowl making sure there are no lumps.

2. Preheat a small nonstick skillet over medium heat

3. Place about 1 tsp. coconut oil in the pan. Swirl around to coat.

4. Pour about 3 tablespoons of the batter into the pan; tipping the pan from side to side to evenly distribute the batter (this will produce an even, thin tortilla). DO NOT ATTEMPT TO FLIP TORTILLA UNTIL YOU ARE SURE THE FIRST SIDE IS GOLDEN BROWN – OTHERWISE IT WILL TEAR.

5. Once first side is golden brown, flip tortilla over and brown on opposite side.

6. Remove to plate and repeat process with remaining batter.

No Gluten, No Grain, Real Food, Paleo Recipe, Recipe Index

* If a thinner shell is preferred, add a bit more water to thin the batter.

NOTE: These can be made ahead, separated by parchment paper, and stored in a gallon sized zip-lock bag until ready to use (just reheat when you need them!)

** Crepe Alternative – Add 2 Tbls. Honey to the batter and a 1/4 C. more water; Fill crepe with mixed berry puree and top with powdered sugar.

PRINT YOUR RECIPE HERE

Gluten-free Pierogi Recipe

by Jenny Irvine // April 30, 2014 // 1 Comment

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 –

In a small bowl, mix ground flax seeds and warm water together and let sit 10 minutes.
Meanwhile, in a large bowl, mix remaining ingredients.
Add flax seed mixture to flour mixture until all ingredients are incorporated.
On a lightly Gluten-Free floured surface, roll dough out to 1/8” thickness.
Using a round biscuit cutter (or the rim of a drinking glass), cut dough into circles.
Place filling on one half of circle and fold over. Gently press edges together to seal.
Gently place pierogi in boiling water and boil 3-5 minutes (they may or may not float to the top)
Remove from water with slotted spoon and place on lightly oiled or parchment paper lined cookie sheet. **
Pan fry in butter and serve.

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