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Spiced Apple Cider

Ingredients

• Lemon rind strips (from 1 lemon)
• 1 tablespoon fresh lemon juice
• 1 gallon apple cider
• 2 tablespoons light brown sugar
• 20 whole cloves
• 5 (3-inch) cinnamon sticks, halved
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/2 cup  apple  juice
• Additional cinnamon sticks (optional)

Preparation

    Bring first 8 ingredients to a boil in a large Dutch oven. Reduce heat; simmer 20 minutes.

Pour mixture through a sieve over a large bowl, reserving liquid; discard solids. Stir in apple juice. Serve in mugs; garnish with additional cinnamon sticks, if desired.

Marinated Salmon with Mango-Kiwi Relish

Ingredients

·         Salmon:

·         1 tablespoon honey

·         2 teaspoons low-sodium soy sauce

·         1 teaspoon olive oil

·         1/4 teaspoon black pepper

·         4 (6-ounce) salmon fillets (about 1 inch thick)

·         Cooking spray

·         Relish:

·         1/2 cup diced peeled mango

·         1/2 cup cubed peeled kiwifruit

·         1/4 cup chopped fresh cilantro

·         1/4 cup fresh orange juice

Preparation

1.     To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.

2.     While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.

3.     While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Pear Bread 

Ingredients

1½ cups superfine brown rice flour, plus more for dusting the pan
½ cup tapioca (or corn or potato) starch
1 teaspoon baking powder
1 teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
2 large eggs
1 1/3 cup sugar
½ cup grapeseed (or other neutral flavored) oil
2 teaspoons pure vanilla extract
2 ripe pears, peeled cored and grated
1 cup walnuts, chopped

Directions

Preheat oven to 350 degrees. Spray a 9 inch by 5 inch loaf pan with gluten-free non-stick cooking spray, add some brown rice flour and shift it back and forth in order to spread the flour evenly around the pan, tap out the excess flour.

In a large mixing bowl whisk together the 1½ cups brown rice flour, tapioca starch, baking powder, salt and cinnamon. In another mixing bowl whisk together the eggs, sugar, oil and vanilla. Add the wet ingredients to the dry and stir to combine. Add the pears and walnuts and pour the batter into the prepared pan. Bake for 60 – 70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

Servings: This gluten free recipe makes 1 loaf.

Chocolate Banana Pie

Ingredients

Crust

1½ cups blanched almond flour
5 large medjool dates, finely chopped
Large pinch of kosher or fine sea salt
3 tablespoons coconut or grapeseed oil (or maybe a bit more)

Filling

5 small, ripe bananas, cut into pieces
5 large dates, chopped
1 cup light, unsweetened coconut milk
1/3 cup unsweetened cocoa powder, measured then sifted
1 tablespoon pure vanilla extract
½ cup sliced almonds
2 ounces dark chocolate, chopped or shaved with a vegetable peeler

Directions

Preheat oven to 350 degrees. Spray a 9 inch pie plate with gluten-free, non-stick cooking spray.

Prepare the crust by combining the almond flour, dates and salt in a food processor. Pulse until the dates and almond flour are well combined. Add the oil and process until the mixture starts to come together like a dough. If the mixture is too dry add some more oil, a few drops at a time. Bake for 12 – 15 minutes or until the crust has browned, it may seem soft but it will harden up as it cools. Let cool completely.

Prepare the filling by combining the bananas, dates, coconut milk, cocoa powder and vanilla in a food processor. Process until smooth. Pour the mixture into the cooled pie crust, top with the sliced almonds and chopped or shaved chocolate, cover with plastic wrap and freeze for at least 4 hours. Can be made 1 – 2 days ahead.

About ½ hour before serving, take the pie from the freezer, remove the plastic wrap and let set at room temperature until it is soft enough to cut. Slice and serve immediately.

Servings:  A gluten free recipe that serves 8.