RECIPES

   APPLE GALETTE WITH CARAMEL SAUCE

        GALETTE CRUST AND FILLING:

        1/2 Box of OUR FAVOURITE ALMOND FLOUR PIE & TART CRUST MIX - follow the instructions on the inside flap of the box to make 1 pie                                 crust.

        6-7 apples, peeled, core, and sliced

        1 Tbsp butter

        drizzle of honey

        dash of cinnamon

1. Pre heat oven to 350˚ F
2. Melt butter in a large saucepan over medium heat.
3. Add the apples and a dribble of honey and cook until the apples soften.
4. Add a dash of cinnamon, stir to distribute and remove from heat to cool.
5. Once cooled, add to the centre of the pie crust that you have prepared and fold the dough up and around the apples as explained in OUR FAVOURITE ALMOND FLOUR PIE & TART CRUST MIX instructions.
6. Bake in a 350˚ F oven for 20 minutes or until golden brown.
7. Serve warm from the oven or cool and reheat in a low oven prior to serving. 
8. Drizzle each serving with warmed caramel sauce (recipe follows).




CARAMEL SAUCE:

1/2 cup honey


1/4 cup butter


1/4 cup 10% cream


1. Bring honey to a boil in a small pot over high heat
2. Boil for 3-4 minutes - don't let it boil over or burn.
3. Lower heat to medium and add the butter and stir until melted.
4. Carefully add the cream.  The mixture will bubble up.  
5. Continue to stir until the mixture is slightly thickened and coats the back of a spoon.
6. remove from the heat and let it cool down.  It will thicken as it cools.
7. Store in the fridge and re-warm to thin and drizzle on the slices of Applle Galette.
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Everyone who tries our granola loves it – in fact, most of them say it’s the best granola they’ve ever had! Many people enjoy eating it sprinkled on their homemade yogurt and others love to eat it by the handful, but our favourite way is to eat it as a cereal with homemade almond or coconut milk. Below find these two non-dairy milk recipes so you too can indulge in this hearty, healthy treat.

Almond Milk
Makes 2 cups (500 mL)

1 cup (250 mL) almond flour
2 cups (500 mL) water
2 tsp (10 mL) honey

• Put the ingredients in a blender and blend for 2 minutes.
• Pour the mixture through a fine sieve or strain through a dish towel.
• Store your milk in the refrigerator.

 

Coconut Milk
Makes 1¼ cups (300 mL)

1 cup (250 mL) unsweetened coconut
2 cups (500 mL) boiling water
2 tsp (10 mL) honey

• Put the ingredients in a blender and blend for 2 minutes.
• Pour the mixture through a fine sieve or strain through a dish towel.
• Store your milk in the refrigerator.





Baked Brie with Oven Roasted Garlic
This is a wonderful dish served with our delicious Dried Peach & Pistachio Biscotti. The garlic, when roasted, mellows in taste and has a mild sweetness, making it the perfect topping for your biscotti and oven-softened brie. Drizzle a bit of honey over the biscotti, cheese and garlic and you have a decadent appetizer for company or snack to indulge in by yourself.

1 whole head of garlic
1 tsp olive oil
One 16-oz-round brie cheese
Honey, warmed for drizzling

• Preheat the oven to 350ºF.
• Cut the pointed top off the head of garlic just to flatten it off and expose the tips of the cloves.
• Drizzle olive oil over the garlic.
• Wrap the garlic in tin foil and place it in the oven.
• Wrap the entire round of brie in parchment paper and then wrap it in tin foil. Place the wrapped brie in a baking dish.
• After the garlic has baked for 20 minutes, add the brie to the oven.
• Bake them both for 20 minutes and then remove them from the oven.
• Allow the garlic to cool a few moments before you remove the cloves; once a bit cooled, the cloves will be soft like a paste and easier to squeeze out and spread.
• Spread the brie and garlic on the biscotti and drizzle with warm honey.

        







THE FOLLOWING RECIPES ARE FROM

GRAIN-FREE GOURMET and EVERYDAY GRAIN-FREE GOURMET

by Jodi Bager and Jenny Lass