Gluten-Free Dutch Apple Pie

Crust:

3/4 cup rice flour
1 teaspoon honey

1/4 teaspoon sea salt

1/2 teaspoon xanthan gum

1/3 cup butter

2 tablespoons cold water

Filling:

6-8 Apples, peeled and chopped

1-2 tablespoons sugar

1 tsp corn starch

1 Tbs butter

1 tsp Cinnamon

1 tspNutmeg

Dash salt

Topping:

1/4 cup rice flour

1/4 cup sugar

6 tbls butter

Dash salt
Mix topping until crumbly and sprinkle on top of apples. Bake at 375 for 25-30 min.

©2008

Gluten-Free Sweet Potato Ravioli with Parmesan and Walnuts

Ravioli: 1 egg 1 tsp xanthan gum 1/4 cup rice flour 1/4 cup potato starch flour 1/4 tsp salt

2 tsp olive oil

Filling: 1 sweet potato 1/3 cup ricotta cheese 1 egg (optional) Salt, Pepper, Onion powder

Instructons: Mix together ingredients. Place spoonful of dough between two sheets of wax paper and roll thin (thinner than pie crust). Cut out edges to create rectangular shape and then cut in half. Place spoonful of filling in the center of one of the squares and cover with the other half of the dough. Press sides down with fork. Place in boiling water. Boil for 3 min. after the ravioli begins to float. Repeat for each ravioli. After boiling, heat in frying pan with olive oil, parmesan cheese, onion powder, minced garlic, chili powder, parsley, and finely chopped walnuts ©2008

Peanut Butter Swirl Bars

Combine:

1/2 Cup Peanut Butter

1/3 Cup Butter

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

Beat until Creamy.

Gradually add

2 eggs

2 tsp vanilla.

Add and blend into mixture:

1 Cup Flour

1 tsp. baking powder

Spread into greased 13x9x2 baking pan. Sprinkle with 2 cups chocolate chips.

Bake at 350 degrees for 5 minutes. Marbelize. Return to oven and bake for 20 minutes.

©2008