Cranberry Apple Crisp

This is a simple dessert with a tart fruit flavor thanks to the Granny Smith apples and the cranberries. It is extra good when served warm with a scoop of non-dairy ice cream. I enjoyed mine with Tempt.

Filling:
• 5-6 large Granny Smith apples
• 1 bag cranberries
• 1 c sugar
• 3 tbsp Just Cranberry juice
• 1 tbsp lemon juice
• 3 heaping tbsp cornstarch

Topping:
• ¾ c gluten-free oats
• ¾ c brown sugar
• 1 tsp cinnamon
• ¾ c sorghum flour
• 1 tsp xantham gum
• ½ tsp salt
• ½ c vegan margarine
• *Pecans or walnuts optional

1. Pulse cranberries in food processor until texture is as desired, place in large bowl and stir in sugar.

2. Slice apples thinly by hand or with food processor. (Peel first if you’d like.)

3. Stir apples in with cranberries and sugar. Add cranberry, lemon juice, and cornstarch. Stir well to make sure there are no remaining lumps from the cornstarch.

4. Let cran-apple mixture sit and prepare topping.

5. Mix dry ingredients (everything besides margarine) in separate bowl.

6. Cut dry ingredients into margarine with pastry cutter or two knives or in a food processor until there aren't anymore large chunks of butter and the mixture is crumbly.

7. Pour cran-apple mixture into a 9x13in pan and spread crumbles of topping evenly across apples.

8. Bake at 375° for 45 minutes or until topping begins to brown and look crispy.

Cranberry Oatmeal Chocolate Chip Cookies

I got excited yesterday when I bought gluten-free oats for the first time. I hadn’t had any in months and love them in cookies, granola and crisps. This recipe is one of many delicious combinations involving chocolate and dried fruits. Tart fruits like cherries and cranberries are always a good combo, and some of the more exotic combinations like chocolate and dried mango bits are surprisingly good, too. Use this recipe as a guide and experiment with adding your own favorite dried fruits or nuts.

2/3 c vegan margarine (I use Earth Balance Original Whipped)
⅛ c canola oil
1 c dark brown sugar
3 tbsp maple syrup
1 tbsp vanilla
2 tbsp flax seed meal dissolved in ¼ c soymilk* (see note below about “eggs”)
1 tsp salt
1 ½ c gluten-free oats (Bob’s Red Mill are easy to find)
1 c sorghum flour
½ c rice flour
1 tsp xantham gum
1tsp baking soda
1 c dried cranberries (dried tart red cherries are also good)
1 c vegan chocolate chips
*Optional: add ½ c of almonds or walnuts

· Preheat oven to 375°F.
· Heat ¼ c soymilk for 30-45 sec. in microwave. Add 2 tbsp flax-seed meal making sure it is covered by the soymilk. Let sit.
· Cream margarine, oil, brown sugar, maple syrup and vanilla with a mixer or by hand until integrated.
· Whisk the flax-seed mixture with a fork until it is free of lumps and has a gelatinous consistency.
· Add flax-seed meal mixture to creamed margarine and sugar.
· Add oats to wet ingredients.
· Combine flours with salt, baking soda and xantham gum in a separate bowl.
· Slowly incorporate dry ingredients into wet, blending on low speed.
· Mix in chocolate chips, cranberries and nuts if desired.
· Use a tbsp to roll the dough into balls and place on a cookie sheet.
· Press flat with the palm of your hand. (This is easiest if your hand is wet.)
· Bake at 375°F for 10-12 minutes. (Longer if you prefer crisp cookies to chewy ones.)