Thursday, April 1, 2010

Welcome to Our Kitchen 
-- Our Allergy-Free, Gluten-free, and Vegan Kitchen--

Here are our recipes that are on WGN Lunch Break today! If you are a regular follower, thanks for checking in - we so appreciate your support and encouragement. If you are a new follower today, please sign up for our email notifications or become our follower on Facebook or Google!

We are thrilled that you found us! Kim and I have been on quite an adventure together to develop our Welcoming Kitchen...and we are loving it! We are a dynamic duo of a dietitian and a mom-taught cook! If you want to know more about our history and who we are: please click here or here!

Here's a Welcoming Kitchen apple crisp that not only is gluten-free, but also oat-free. The coconut oil gives it a hint of coconut flavor and the topping is really crispy.  

Here is our first recipe from our WGN Lunch Break segment!

Crispy Apple Crisp  

Makes 6 servings (or 4 more-generous servings)
Serve this apple crisp on its own or with sorbet or coconut-based ice cream.  

6 medium-sized apples 
1 1/2 cups gluten-free crispy rice cereal 
1/2 cup maple syrup 
1/4 cup coconut oil  

Preheat oven to 400. Lightly oil a 2-quart baking dish or square baking pan. Finely crush 1 cup of crispy rice cereal into a powder. (A food processor works well for this.) 

Peel and thinly slice apples. Lay apple slices into the baking dish. In a small bowl, combine cereal flour, remaining cereal, syrup and coconut oil. Pour topping over apples, pat to cover. 

Bake 40 minutes or until golden brown and bubbly.  
Serve and Enjoy!!

Happy Cooking!
Kim & Megan


1 comment:

  1. I will definitely be trying this soon! It's so rare for me to come across a recipe that is entirely safe for my son, so I'm excited!