Classic Apple Pie

gluten free dairy free apple pie recipe


6 medium apples, peeled and sliced thinly into bite sized pieces (about 5 cups of chopped apples)
Zest of 1 lemon, plus 1 tbsp juice
1 tsp vanilla
3/4 cup brown sugar
2 tbsp cornstarch
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, dash of cloves (optional)
3 tbsp butter or Nature’s Balance buttery spread, optional

egg wash: 1 egg whisked with 2 tsp cold water
Sprinkle with 1 tbsp sugar and 1/2 tsp cinnamon


  1. Prepare two pie shells.

  2. Slice the apples and place in a large bowl.

  3. In a small bowl whisk together the sugar, cornstarch, cinnamon, ginger, nutmeg, and cloves. Sprinkle the mixture over the apples and toss to coat.

  4. Pour apples into the prepared pie crust. Cover with the top pie crust and crimp crust together.

  5. Bake pie at 375°F for about 25 minutes and then lower temperature to 350°F and bake until juices are bubbling and the crust is golden, about 15 minutes. If the edge of the crust browns too much crimp some foil around it to protect it.

Cool for at least 10 minutes and serve with ice cream or whipped cream (or whipped coconut cream!). This pie will keep in the fridge for a few days, but the crust may soften.


Pie Crust Recipe

Makes one 9-inch pie crust, for a top crust just double the recipe

1 ¼ cups (190 g) flour mix (see note)
1 tbsp (14 g) sugar
2 tbsp (16 g) cornstarch
1 tsp psyllium husk powder or xanthan gum
½ tsp salt
8 tbsp (113 g) butter or coconut oil (or Earth Balance buttery spread*)
2 tsp grapeseed oil or preferred oil
1 egg
1 tsp vanilla
about 2-4 tbsp very cold water


  1. Slice refrigerated butter into about 8 equal sized pieces and place in a bowl in the fridge while you prepare the flour. (If you use a soft shortening, like Earth Balance, place it in the freezer for about fifteen minutes prior to adding it to the recipe. This is important because Earth Balance tends to be softer than butter and you don’t want the shortening to melt when added to the flour.)

  2. In a large bowl, whisk together the flour mix, sugar, cornstarch, psyllium, and salt. Pour it into the food processor and add the butter. Pulse a few times until you see pea sized pieces and some large chunks of butter.

  3. Add 2 teaspoons oil and pulse very briefly.

  4. In a small bowl whisk together the egg, vinegar and vanilla. Add mixture to the flour and pulse briefly. You should see pea sized chunks of butter.

  5. Pour the contents back into the large bowl. Add three tablespoons of ice water and mix gently with your hands or a spoon. The dough should still look pretty dry. Add more water if necessary until when you can squeeze the mixture together between your fingers it forms a dough.

  6. Pour dough into a ziplock back, close the bag, and form a disc. Refrigerate for a minimum of twenty minutes.

  7. Flour a surface and pour dough onto it. Then lightly flour work surface**, top of dough and rolling pin. Roll dough out to about a 10-inch diameter circle.

  8. Transfer the dough to a 9-inch pie pan, lining the tin with the dough. Cut off excess dough and refrigerate until ready to use.

  9. *This recipes has been tested using Earth Balance and results in a tender, but fairly crumbly crust. You can also try other kinds of shortening. Coconut oil also works well for pie crusts but it has not been tested with this recipe yet.

**I recommend using a large cutting board or the back of a cookie sheet placed over a damp towel to prevent the cutting board from slipping.


Flour Blend

This is the flour mix/blend I use unless otherwise specified:

4.5 cups (495g) brown rice flour (see note)
1.5 cups (219g) potato starch
3/4 cup (81g) tapioca starch

I recommend Authentic Foods superfine brown rice flour because the grind is smaller than a lot of other brands.

You can find it on Amazon or here:

One-bowl Paleo Brownies with Cassava Flour

What are they like?



-Filled with nuts

Paleo brownies with cassava flour


Makes 8-10 brownies

2/3 cup coconut sugar
1/4 cup plus 1 tbsp coconut oil, melted
1 egg
3 tbsp cocoa (15g)
1 tsp vanilla
1/4 cup plus 1 tbsp gluten free cassava flour
1/8 tsp salt
1/2 cup walnuts or other nuts


  1. Preheat the oven to 350°F and lightly grease a 9 x 5 inch bread pan with melted coconut oil.

  2. Whisk together the sugar, coconut oil, egg, cocoa, salt, and vanilla.

  3. Next stir in the flour just until it is incorporated, then stir in the nuts.

  4. Baked for about 12 minutes until the brownies have puffed up and a toothpick inserted comes out clean or with a crumb or two attached.

    Note: that the brownies will rise in the oven and then “fall" when they cool and become a more typical dense brownie.

Quick Cognac Caramel Sauce

What is it like? 

- Deep caramel flavor without all the work

- Deliciously boozy

- Great leftover 

cognac caramel sauce


This recipe dresses up your average breakfast, dessert, or fruit. It's also great in hot chocolate. To make it kid friendly, set some aside before adding the cognac. 

Prep 5 minutes 

1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp butter or vegan butter (you can use 1 tbsp mild oil instead if needed)
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

Combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. 

Bread Pudding with Pecans and Cognac Caramel Sauce

What is it like?  

- Rich

- Boozy

- Melt-in-your-mouth 

Gluten Free Bread Pudding


This recipe is one of my favorites and I always eat it as a dessert. However, if you use a different sauce, such as maple syrup, it can make a great breakfast. 

6-8 slices gluten free bread (filled until just a little liquid is in between after 20 min soak)*
1 cup soy milk
1/2 cup coconut sugar
2 eggs
2 tbsp sunflower oil or butter
2 tbsp vanilla, 1/4 tsp salt, 1 tsp cinnamon
1/4 cup raisins (optional) 
1/2 cup pecans, chopped and toasted 

Cognac Caramel Sauce
1/2 cup coconut sugar
1/4 cup nondairy milk
2 tbsp oil or butter
1/8 tsp salt
1 tbsp, plus 1 tsp cognac (Henessy brand works well) 

*I usually buy Trader Joe's gluten free cinnamon raisin bread and then skip the raisins and cinnamon in the recipe. 


  1. Slice bread into one-inch cubes and place into an 8x8 baking dish or cake pan.

  2. In the blender, blend together the milk, sugar, eggs, oil, vanilla, cinnamon, and salt until combined. Pour over the bread along with the toasted pecans and raisins. Make sure some of the raisins and pecans are submerged so they don’t burn or dry out. Some of the bread should be sticking above the liquid (this is the part that will get nice and crispy in the oven).

  3. While the bread rests for about 20 minutes, preheat oven to 350°F.

  4. Bake just until bread bounces back, about 20 minutes.

  5. To make the cognac sauce, combine all of the ingredients for the sauce (except the cognac) in a small sauce pan and place over medium heat until it simmers. Allow the sauce to cool slightly before adding the cognac. Plate the bread pudding, then pour sauce over it and serve! This sauce is also excellent over pancakes, apples, or ice cream.

cognac caramel sauce

Quick Mushroom Risotto

What is it like? 

- Hearty 

- Zesty 

- Excellent leftovers

quick mushroom risotto


6 Servings, Prep 15 min, cooking 25 min 

1 cup arborio rice
1 onion, diced
3 cloves garlic, crushed
1/4 cup olive oil, plus extra to taste
12 oz white mushrooms, quartered (so the pieces are thick and don’t cook too quickly) 
3 cups vegetable stock (or more if needed) 
1/2 cup white wine, plus 1 tbsp
3 sprigs fresh thyme (can add whole stems and leaves, then remove prior to serving) OR 3/4 tsp dried thyme
1/2 cup diced parsley
1/4 cup gluten free low sodium soy sauce
Spices: 1/8 tsp black paper, 1 dash of cayenne, a dash of curry powder, optional, salt to taste  
1 lime, juice and zest OR substitute lemon


  1. Dice the onion. Place a large, wide pan over medium heat. Add 1 tbsp olive oil along with the onions. Turn burner down to medium low and sauté for 5 minutes. 
  2. Meanwhile, zest and juice the lime and reserve until needed.
  3. Add the garlic to the pan and sauté for 1 minute. 
  4. Turn the burner up to medium. Add 1 cup rice and 1/2 cup white wine. Stir until most of the wine has been absorbed. Then add 1 cup of broth, and bring to a simmer. Stir every few minutes. Add the parsley, thyme, spices, lime juice, and 2 tbsp olive oil. 
  5. Once most of the stock is absorbed add the second cup of stock along with the soy sauce, stirring occasionally. 
  6. Heat a second pan over medium heat and sauté the mushrooms in two batches, for about 4 minutes, just until they start to not look raw. Once the second cup of stock is almost absorbed by the rice, add 1 more cup of stock and the mushrooms to the rice. Simmer until mostly absorbed, stirring occasionally. 
  7. Once the stock is almost completely absorbed, turn off the the burner and season to taste, adding the lime zest, salt or pepper as needed. Note: the rice should be al dente or just cooked (depending how you like it)—if it is not cooked to you liking add more broth and simmer just until it is absorbed. Serve warm and enjoy the leftovers!