Apples, 3 Ways and Totally Gluten-Free

Apples are the crowning fruit of fall, and with these recipes, we’re making them shine in new ways — apple “noodle” kugel, anyone? But, roasted, they also make sweet sidekicks, softening the gentle grassiness of green tea in a stovetop matcha grainless granola. Returning to more humble ways, apples, along with the warm spices used in gingerbread, give our honey apple butter its rich, almost buttery texture.

Cinnamon Sugar Apple “Noodle” Kugel
Serves: 8

1 cup Greek yogurt
1 large egg plus 1 egg yolk
1 cup unsweetened corn flakes, crushed
1/4 cup plus 1 tablespoon maple sugar powder
1/2 teaspoon ground cinnamon
3 large apples, such as Honeycrisp, spiralized and tossed with lemon juice
1/4 cup raisins
1 1/2 tablespoons tapioca flour
1/4 teaspoon salt

Preheat the oven to 350 degrees F. In a small bowl, stir together the yogurt, egg and egg yolk. In another small bowl, toss together the corn flakes, 1 tablespoon of the maple sugar and 1/4 teaspoon of the cinnamon.

In a medium bowl, toss together the apples, raisins, the remaining 1/4 cup of the sugar, tapioca, the remaining 1/4 teaspoon of the cinnamon and salt. Add the yogurt mixture and toss gently to combine. Place in a small greased baking pan and top with the corn flake mixture. Bake until crisp and the apples are softened, about 1 hour.

Per serving: Calories 83; Fat 1 g; Cholesterol 35 mg; Sodium 64 mg; Carbohydrate 17 g; Sugars 9 g; Protein 3.5 g

Stovetop Matcha Apple Grainless Granola
Serves: 6

1 apple, peeled, cored and thinly sliced
2 tablespoons organic coconut oil or canola oil
1 1/2 cups raw nuts, such as walnuts, pumpkin seeds, pistachios and sliced almonds
2 tablespoons pure maple syrup or honey
2 teaspoons matcha green tea powder
1/4 teaspoon salt

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and scatter the apple slices over it; bake until softened and golden, about 15 minutes.

Meanwhile, line another baking sheet with parchment paper. In a large skillet set over medium heat, heat the oil and toast the nuts, stirring occasionally, about 2 minutes. Reduce the heat to low and stir in the maple syrup, matcha and salt; toast until bubbling, being careful not to burn the nuts, about 3 minutes. Transfer to the prepared baking sheet and let cool completely. Toss in the roasted apples.

Per serving: Calories 286; Fat 25 g (Saturated 6 g); Sodium 2 mg; Carbohydrate 16 g; Fiber 3 g; Sugars 11 g; Protein 5 g

Gingerbread Honey Apple Butter
Serves: 8

2 pounds apples, such as Honeycrisp, peeled, cored and chopped
1 1/2 cups apple cider
1/4 cup honey
1/4 cup coconut sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cardamom
1/4 teaspoon salt

In a large pot, bring the apples and apple cider to a boil over medium-high heat; reduce to a simmer and cook, stirring occasionally, until the apples have softened, about 45 minutes. Using an immersion blender, blend until you reach your desired texture. Stir in the honey, sugar, ginger, cinnamon, cloves, nutmeg, cardamom and salt; return to a simmer and cook until reduced and thickened, stirring frequently, about 1 hour.

Per serving: Calories 137; Fat 0.1 g; Sodium 16 mg; Carbohydrate 35 g; Fiber 1 g; Sugars 14 g

Silvana Nardone is the author of the Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed.

from Healthy Eats – Food Network Healthy Living Blog http://ift.tt/1KoGfG2