Intrigued, I made a modified version with ingredients I had on hand.
Apples (I used 5- what I had on hand) To cover the pan
1 Cooking Onion
1 large clove of garlic
1 cup of Gluten Free Chicken Broth
1/3cup Dijon mustard
Fresh black ground pepper
1/2 tablespoon poultry seasoning
Start by slicing up the apples and onion. I kept them more chunky. Dice up the garlic and mix together. Set aside.
Season the tenderloin with seasoning salt and cracked pepper.
In a small bowl, mix together Dijon mustard, cracked pepper, poultry seasoning. Set aside.
Preheat oven to 400degrees F
Then it’s time to sear!
In the roasting pan on medium to high heat, add a bit of butter and a half cup of water. Sear each side for 6 minutes. Then remove roasting pan from the heat and take the tenderloin from roasting pan. Set aside.
Add the apple-onion-garlic mixture to the roasting pan, so that the bottom of the pan is covered. Add in the cup of juice.
Set tenderloin on top.
Brush on marinade.
Cover and place into warm oven. cook for about 40minutes or until desired temperature is reached.
The end result is a delightful chunky apple sauce to serve with the tenderloin. Even my 3 year old loved it!!
Finding a wonderful homemade gluten free cookie recipe can be difficult. Prior to my husbands celiac diagnosis, I had many family cookie recipes I would make. But ofcourse they all have wheat flour, so I have been working at converting them all.
The cookie dough base of this recipe can be used to make endless cookie possibilities.
1 cup soft butter
1 1/4 cup firmly packed Brown sugar
1/2 teaspoon vanilla
1 cup + 1 table spoon Gluten Free Flour mix (I mix 1/2 cup Bob RedMill All Purpose Gluten Free flour, 1/8 cup + 1 tablespoon Gluten Free Coconut Flour, 1/4 cup Gluten Free Chickpea flour and 1/4 cup Only Oats Gluten Free Flour )
1/4 teaspoon guar gum
1 teaspoon baking soda
1/2 teaspoon salt
Add whatever your heart desires to the cookie dough. For today’s cookie I mixed chocolate chips, raisins and gluten free oatmeal. But shredded coconut, cranberries and nuts are delicious additions too!
1 cup semi sweet chocolate chips
1 cup raisins
1 cup gluten free oatmeal.
1/2 teaspoon cinnamon
1) Preheat oven to 350
2) Beat butter and sugar until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda, salt and spices. Mix well. Stir in gluten free oats. Put in fridge to cool – atleast 20 minutes.
3) use a heaping teaspoon to drop onto parchment paper cookie sheet. Leave space between cookies as they will spread out while cooking
For crispy cookies I bake for 18 minutes:
For more soft cookies I bake for 15 minutes or less. This picture compares my 18min cookies to my 15 min ones.
As you can see the baked 15 minute cookie on the right is more lighter in colour and less crispy.
Hope you enjoy these cookies as much as our family does! Even my dad raves about these cookies!
I had left over roasted vegetables. Not sure how I wanted to eat them; I decided to make a gluten free vegetable Pho soup.
The night before, I had roasted mushrooms, red onion, zucchini, peppers, celery, broccoli and a clove of garlic in a little olive oil, drizzle of vegetable broth and fresh ground pepper.
So I dumped the leftovers in a pot, put in a full package of Campbell’s beef broth, a heaping 1/4 teaspoon of Chinese Five Spice, tablespoon of Gluten Free Soy Sauce, tablespoon of Worcestershire sauce and let it simmer.
In another pot, I cooked up al dente rice vermicelli noodles.
I placed the cooked noodles on the bottom of the bowls. Then poured in the soup!