Apricot + Strawberry Crumble Recipe | gluten free summer foods | Nicole Lee

Hey Sweet Ones, 

Thank you for your patience with this recipe. I'm sure just like most of you, I've been juggling a bit more than usual. 

We've officially kicked off summer and besides the blazing heat wave we had last week it's going quite well. We've been enjoying so much summer fruit to keep us cool, gelato and ice cream to accompany. And living in our pool becoming fish I'm almost certain.. 

This crumble recipe can be made a few different ways. I added some oat flour to the topping which gave it a bite. And you can swap out any "leftover" fruits you may have, or ones that are about to turn. If you aren't going to make it right away you could add a tsp of sugar the night before when you cut them up to soak them. 

Here I used leftover strawberries + very ripe apricots. I was inspired by the fab Rebekah Peppler recipe which calls for dry rosé, and used leftover pinot grigio. You could also use bubbles. You get the idea. 

Thanks for stopping by, more soon friends. 

Happy Baking. 

Nicole x

 

Apricot + Strawberry Crumble recipe | Makes 1 9-inch round crumble

Ingredients :

For the filling-

  • 1 pound ripe apricots, pitted + quartered
  • ½ pound ripe strawberries, destemmed + quarted
  • ½ cup granulated sugar ( feel free to use a ¼ cup if wanting less sugar)
  • 2 tablespoons dry white wine or dry bubbles
  • 1 tablespoon gf all purpose flour
  • 2 tsp vanilla bean paste or (1 tsp vanilla extract as sub)
  • 1 thub grated ginger over the fruit
  • ½ lemon zested + juiced over bowl of fruit
  • Pinch of fine kosher sea salt

Crumble topping-

  • 1 cup light brown sugar
  • ½ tsp fresh + finely chopped rosemary and thyme
  • ¾ cup salted grass fed butter or cashew butter melted
  • plus more for greasing the pan
  • 1 cup gf free all purpose flour
  • ½ cup oat flour
  • ½ tsp fresh + finely chopped rosemary and thyme
  • ½ tsp vanilla extract

Directions:

  1. Preheat the oven to 425F

    Butter a 9inch round metal baking dish.
    ( such as a cake or pie tin)

  2. Make the filling first. In a medium size bowl combine all your filling ingredients. Give a good toss and set aside.

  3. Melt your butter and take off the heat. In a separate bowl with your fingers gently combine the light brown sugar with the herbs. This infuses the sugar adding extra flavor. Add in the remaining crumb ingredients, combine. It should resemble clumps.

  4. Add your filling to the baking dish. With your hands clump the topping over the fruit in a scattering manner, repeat until the filling is covered with crumbs. Bake for 35 -50 min. Until golden + bubbling. If browns too quickly, lower the temp to 375, or cover with tin foil. serve out of the oven, warm with gelato or creme fresh.

Note: crumb has a shelf life of 3-5 days in fridge. and can be reheated if desired.

 

ANYTIME QUICHE | By Nicole Lee

Hey Sweet ones, 

I hope you are staying safe and well out there. I'm back with another recipe for you, it's a quiche with Manchego cheese, spinach, garlic and pancetta. You could simply skip pancetta if you are vegetarian too.  

Quiches and frittata are my favorite because you can eat them for breakfast, lunch or dinner, and all the in between meals. Cold or hot. Alone or maybe accompanying a soup. Yes takes a bit more time, but totally worth it. And bonus kids will actually eat it, it's simple to do ahead as well before the busy week. 

For substitutions, you can make this with regular All Purpose flour or The Blue bag of Bob's red mill / or King Arthur GF flours. Be sure to use the blue bags because they have more binding agents than the others. Of course if you are adventurous you could also use a mix of your own flour. 

Also, I look forward to hearing from you, or seeing your photos of any of the recipes you create of mine. 

Happy cooking xo

Nicole

HFM 38.jpg

**BE SURE TO MAKE THE TART DOUGH AHEAD OF QUICHE

RECIPE TART DOUGH
MAKES TWO 9inch TART DOUGHS

DOUGH INGREDIENTS :

  • ½ cup + 2-4 Tbsp Cold water
  • 3 ½ cups ALL PURPOSE FLOUR
  • 1 ⅓ cups SALTED BUTTER ( cold, put in freezer 30 min prior to making)

METHOD :

1.In a large bowl put your flour, with a large cheese grater grate your frozen butter over the flour. With a fork mash up any large chunks. Combine the flour and butter until it looks a bit grainy. It's okay if there are pea sized amounts, you don't want to overwork it. If the butter feels like it's getting warm, pop your mixture in the freezer. Add your ½ cup of cold water to the bowl. Gently, mix with a fork until combined until it looks like a shaggy mess. You should be able to see some chunks of butter. On a clean work surface, dust with flour, pour your dough onto it and gently work into a ball form.

2.Split the dough into 2 with a knife to make two dough balls. Wrap one up with plastic wrap and chill in the refrigerator while you prep the tart pan.

3. Roll out the other dough into a large circle. Place over a prepped 9inch tart pan with a removable bottom. Trim the edges and fold the sides in. With a fork poke scattered holes over the bottom of the tart. Then cover with plastic wrap and put in the freezer until you are ready to make your quiche. ( minimum chill time 10 hours)

QUICHE WITH PANCETTA, GARLIC, SPINACH AND MANCHEGO

INGREDIENTS:

  • 1 PIE TART (SEE RECIPE ABOVE)

* FOR FILLING:

  • 4 oz pancetta
  • 1 garlic clove thinly sliced
  • 1 cup cooked spinach ( about 3oz uncooked)
  • ¼ cup all purpose flour
  • 6 eggs divided
  • 1 cup creme fresh
  • 1 cup whole milk, plus more for egg wash
  • 1 cup manchego cheese ( grated)
  • 1 tsp fine kosher sea salt
  • pepper to taste
  • EVOO as needed

TOOLS: Sheet pans, parchment paper, pie weights or dried beans

METHOD:

1. Preheat your oven to 425 F. Place your tart onto a baking sheet lined with parchment paper. Blind bake your tart filling for 20-25 min. While that's going prep the filling.

2. Place a large skillet on your stove, in the cold pan place the pancetta and turn to medium heat. When the pancetta starts to brown add your garlic, dollop of evoo, cook until fragrant, then add the spinach to the pan. Salt + pepper to taste. Cook until wilted. Drain your filling onto paper towels. After it's cooled, squeeze out all the excess liquid and set aside.

3. In a stand mixer with paddle attachment, put one egg and the flour. Mix on medium speed until combined. Then add in the remaining 4 eggs, mixing in one by one scraping down the sides until combined. In a separate bowl whisk your creme fresh until silky smooth. Whisk in the milk. Over a metal strainer or mesh sieve, pour eggs over milk mixture, give a quick whisk, add in the grated cheese, spinach filling, salt + pepper to taste.

4. Reduce your oven to 375 F. Add your egg custard to the blind baked shell. In a small bowl, whisk remaining egg + 1 Tbsp of whole milk. With a pastry brush, brush your tart crust. Bake your tart for 10 min, reduce the oven to 325 F and bake for a remaining 30-45 min until filling sets and tart is golden. 5. Let cool for 10-15, serve warm or cold.

This recipe was originally developed for Hayden flour mills and can also been seen on their website.

CRISPY ROAST CHICKEN WITH SALSA VERDE | RECIPE | EASY DINNERS NICOLE LEE

Hi Sweet Friends,

I have a new recipe for you Crispy Roast Chicken, with veg and Salsa Verde.  I'm sure you all know how to cook a chicken, but maybe you want to have crispier skin? Or more flavor out of your Sunday Roast? 

Also… Tell me you know about Sunday Roast? 

Here are some tips to getting a crispy flavorful bird..

TIPS/ PREP AHEAD: 

When you buy your roast, clean it, pat it dry with paper towels, and put fine kosher salt around the whole thing (even the back). Make sure to put salt under the breast, and deep under the skin. Do this of course with care and gentleness.

NOTE: ( I've been using fine sea salt because of the pandemic. I can't find the red diamond kosher I usually use) 

Prepping your chicken like this, WILL help gain the MOST FLAVOR OUT of your Bird. Then, put your chicken in a sealed gallon zip lock, if it's too big for the bag. Use a LARGE Ceramic bowl, cover the top with plastic wrap. Just be sure to leave room between the chicken and the plastic wrap. You don't want them to touch. 

Leave in the fridge for 12-24 hours. Like this. 

ON COOKING DAY, Remove the chicken from the wrap put in the fridge uncovered for 1-2 hours. Until it looks really dried out. ( trust me on this one)

This RECIPE is for 4-6, BUT if you have growing children like I do, simply DOUBLE, and put two roasts on one sheet pan.

ROAST CHICKEN WITH CRISPY VEG + SALSA VERDE RECIPE

Serves 4-6 people

INGREDIENTS:

Roast + Veg:

  • 1 whole roasting chicken 4.5-6lbs prepared with above method (see tip)
  • 3lbs baby potatoes scrubbed and halved
  • 2 medium yellow or white onions chopped large
  • 4 carrots cleaned, halved and chopped in large chunks
  • 2 heads of garlic sliced in half
  • 1 stick of grass-fed salted butter cut into pats
  • Herbs : 1 bunch fresh thyme, 2-3 tsp dried oregano
  • Sea Salt + Crushed Pepper to taste
  • Everyday cooking EVOO

Salsa Verde:

  • 1 Large lemon , zested and ½ juiced ( about 1-2TBS)
  • 1 small lime, zested and ½ juiced ( about 1 TBS)
  • ( plus more if desired)
  • 1 small bunch fresh cilantro chopped
  • 1 small bunch fresh flat leaf parsley chopped
  • (combined the herbs should be about ½ cup)
  • 1 pinch crushed red pepper

DIRECTIONS:

Roast + Veg

  1. Prep your Chicken with the above TIP.
  2. Preheat your oven to 425 F. (Make sure you have enough room on your bottom rack to fit chicken. )
  3. Place chicken in the middle of a large sheet pan (15x21), stuff 4 pats of butter under the skin of the breast. Place another 1-2 around the legs and wings. Stuff the chicken with 1 whole bulb of garlic, and the thyme. Tie the legs together with kitchen string. Tuck your wings under as well. Evenly coat the bird with EVOO, rub with oregano, salt + pepper on the outside of the chicken.
  4. Place the chicken on the bottom rack of the oven. Reduce heat to 400F. Cook chicken for 1.5 hours, or until a meat thermometer reads 155-165F. Now cook your veggies while that is going. (When the chicken is finished, take it out of the oven, put on a cutting board and cover with tin foil and tea towel. Let sit for 15min before cutting open. This keeps the chicken from drying out)
  5. Fill a large stock pot with filtered water, and season with salt. Add your potatoes. Bring them to boil. Right before they finish add the carrots and cook for 2 min. rinse veg with cool water and drain. Add veg back to pan, toss in your garlic bulb, onion, evenly coat with EVOO, salt + pepper to taste, add oregano as desired. Put on a large baking sheet, take some juices from the roast and cover the veg with. Bake for 20-40 min, until golden. ( If they aren't browning, turn up the oven to 425F just keep an eye so they don't burn).
  6. Carve your chicken, serve with chicken, and salsa verde. PRO TIP: Make a gravy with chicken juices, or pour juices over chicken right before serving.

Salsa Verde Directions:

  1. In a medium size bowl, put all your ingredients except the oil. Slowly drizzle the oil in, and whisk with a fork as you drizzle. Whisk everything together, and set aside until serving. Taste, if it needs more acid or EVOO. Add in small increments to your preference, if desired. Serve with chicken + veg. Store in the fridge for 2-3 days.

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES | RECIPE | GLUTEN + DAIRY FREE

Hey Dear friends, 

It's been quite the stressful week with the election. How are you holding up? 

I have to admit I've been quite up and down, but staying off constant checks of social media and news has helped me stay grounded. I mean... although I've been refreshing my page for election updates for a solid hour, but when the needles still hadn't turned I decided THAT it was probably time to go back to being sensible. Mayne to bake out my control instead. 

I'm excited to share with you that I developed a few recipes for Hayden Flour mills, they are a local flour company here in Arizona, specializing in their ancient grain methods. They have some unique flours with a solid bite to them. My favorite is the polenta flour. Which baking in a cake with olive oil has all the rustic Italian flavors I'm drawn too, making it feel oh so comforting in this stressful time we are in. Strawberries are a bit out of season now, but you could simply swap for a Jam on top, or sugar soaked blackberries. 

I hope you are well friends, remember to take deep breaths, eat ALL the cake, and get some extra rest. Cheers until next time, xo

Nicole 

POLENTA + OLIVE OIL CAKE WITH SUGARED STRAWBERRIES

MAKES TWO 9-INCH CAKES

INGREDIENTS:

  • 1 cup olive oil
  • ¾ cup coconut milk, plus ½ Tbsp ACV mixed in
  • 1 ½ Tbsp Vanilla
  • 1 ½ cups granulated sugar
  • Zest of 2 lemons over the mixing bowl
  • 2 tsp fresh grated ginger over mixing bowl
  • 6 large eggs
  • 1 ⅔ cup polenta flour
  • 4 ½ cup almond flour
  • 2 ½ tsp baking powder
  • ¾ tsp fine kosher sea salt
  • Powdered sugar for dusting

For topping:

  • 32 ounces strawberries, cleaned cubed
  • 2 Tbsp granulated sugar
  • Whipped cream

METHOD:

CAKE:

1.Preheat oven to 350 F. Coat two 9inch cake pans with nonstick spray. fit the bottom of the cake pans with parchment paper. Set aside.

2.In a stand mixer with paddle attachment, beat the olive oil, coconut milk mixture, sugar, lemon zest, grated ginger and vanilla until creamy. (about 2-3 min). Scrape down the sides as needed. Add in your eggs one by one beating in between. Be sure not to over mix. You'll know it's done when the batter has fully incorporated the eggs.

3.While that's going in a separate bowl whisk all your dry ingredients. Add the wet ingredients to the dry and whisk together. Pour the batter into the pans distributing evenly. Give the pans a giggle to set. 4.Put the pans side by side on the lowest rack in the oven and bake for 30-35 min, until golden. Place the cakes on a cooling rack for 10 min in the pans. Gently remove and continue to cool on the racks. Dust with powdered sugar, serve with whipped cream and soaked strawberries. ( see below)

TIP : (TOPPING) For a richer flavor the Strawberries can be done the night before. Add your sugar to strawberries and let soak for 20 min-1 hour. Serve with cake.

polenta cake recipe



AVOCADO TOAST WITH RADISH, CILANTRO + LIME | GLUTEN FREE | ARIZONA FOOD PHOTOGRAPHER Nicole Lee

Hello Friends, 

I’m tattling on myself to you that, we’ve had domino's pizza night one to many times these last 6 weeks. I know no big deal, BUT when it comes to home cooked meals I pride myself on them. I’m still learning the art of FOOD is FOOD, and enjoy that vs lets beat ourselves up for eating take out. Also, when you have sports that fill up six days of our week, sometimes take out is the “easiest” thing.

This year, I made a little promise to myself that I would get better at meal prep during these sports seasons. My weakness is I’m not a huge fan of the insta pot, or sitting there on a Sunday chopping all the veg for the week, or obsessively planning a meal list. Instead, I like to stock my cabinets and fridge with items I know I can whip up quickly. For instance, having a hardy sourdough bread on hand, fresh veggies, canned beans, tomatoes and even a pre-canned tomato sauce. Another thing I love is big batch cooking, which would be doubling or even tripling a recipe, that I can freeze or we eat later in the week. 

I’m still learning this whole kids in sports “juggle”, so we’ve got those “not so perfect” meal weeks in there and that's okay too!

When nights get late and I don’t order takeout, we’ll have “snack dinner” which includes, some sort of hummus and veg. Avocado toast, maybe even through a fried egg on top for good measure. It's simple and easy when you get home at 7:30 at night, feel me? 

Now, let's make some toast. 

Cheers friends,

Nicole 

Yet Another “AVOCADO TOAST” with radish, cilantro, lime and garlic (if you dare) RECIPE**

Ingredients :

  • 1 loaf of your favorite bread
  • 4 ripe enough avocados
  • 1 bunch of cilantro
  • 2 limes
  • 1 bunch baby radish
  • 1 bunch of watermelon radish
  • 1 tablespoon MCT OIL
  • Good quality Extra Virgin Olive oil for toast ( as needed)
  • Kosher Salt
  • Crushed red Pepper flakes
  • Pepper

Other items you’ll need: Large bowl to mash avocados, fork, toaster or oven.

DIRECTIONS:

  1. With a chef knife slice your avocado in half, stab the middle of the pit of the avocado with your knife and slowly twist the pit, it should come right out. With a spoon, spoon out both sides of the avocado into your bowl. Repeat this step with all of your avocados. Slice and squeeze 1 half of lime into your bowl. Add the MCT oil. Mix around a bit. Roughly chop your cilantro, excluding the stems, add about 2 tablespoons to your bowl. Set aside rest in case you’d like it.
  2. Thinly slice your garlic clove. Add to the bowl. Then with your fork mash your avocado mixture, add the salt and pepper to taste. This is the part where you can get creative, if you like more lime add it, or cilantro, even the garlic. Just be sure to taste before adding each ingredient.
  3. Prepare your radish, clean and remove the leaves. Which if you’d like to keep them wash and chop them to add to your toast later. Thinly slice both the red radish and watermelon.
  4. Make your toast. I like to heat the oven to 400 degrees and put all the toast on a large sheet pan, or you can toast using a toaster.
  5. When toast finishes, spread an even amount of olive oil all over the toasts. Then a good helping of your avocado mixture. Top with radish and a pinch of salt, and sprinkle of EVOO if desired.
  6. Enjoy.


Apple Tart | Gluten + Dairy free Recipe | Arizona food photographer Nicole Lee

CARAMEL APPLE TART 12web.jpg

Hello!

Baking is by far one of my guilty pleasures in life. I find myself gravitating towards the kitchen to bake when life seems a bit of a mess, or chaotic. I’ll admit with three children, one growing puppy, and a partner I’m doing life with there’s ALWAYS something going ON.

This past year I’ve been working on Gluten free PIES.My obsession began during last years commercial baking class I was taking. We had pie making as an assignment, we made fruit pies, cream pies, and even learned what BLIND BAKING was. The trickiest was having to make the crosshatch on top of the apple pie, by a miracle, I managed to pull it off!

During class we used gluten flour, which makes the baking process a breeze. Ever since, I’ve been trying to get the ratios just right with gluten free flours, in a dairy and non dairy version. I’ve had a Lot of fails and I’m happy to say this one turned out JUST right.

What I've learned more than ever is to slow down. Enjoy the process, because with these gluten free flours that's what it takes. And If you can be patient with gluten free dough, you’ll be able to be patient with anything going on ...like 3 kids, dog, and your partner you're doing life with :). Feel me?

PS this Apple tart recipe was inspired by Aran Goyaga’s recipe from her new cookbook out called Cannelle et Vanille. Which is beautiful and ever so functional! I put my own spin on the recipe and adapted. The link is below to purchase her book. Thank you Aran.

Now let's make a gluten free Apple Tart, which brings fall right to our doorsteps. Happy BAKING!

xox

-NICOLE

gluten free apple tart recipe fall baking

BAKING TIPS:

    • MAKE THE DOUGH at minimum 30 min ahead of baking. Up to 24 hours in advance in fine too.
    • Don’t preheat the oven until you are ready to bake your pie crust. The kitchen will get too warm, which makes your butter go soft.
    • STICK YOUR BUTTER in the FREEZER before you make the dough. ( about 10 min).
    • Stay calm if your dough crumbles, just stick it in the fridge.
    • Have an ice water bath for your fingertips while making the dough. ( we want our dough to stay cold, and butter so if you dip your fingers in they will stay cold too)

APPLE TART RECIPE | GLUTEN + DAIRY FREE

TOOLS YOU WILL NEED: 9inch aluminum removable bottom tart pan

INGREDIENTS:
PIE DOUGH INGREDIENTS:

  • 2 cups gluten free brown rice flour
  • ½ cup potato starch
  • ½ cup tapioca starch
  • ½ tsp kosher salt
  • 1 cup (8oz) vegan cashew butter (cold cut into cubes)
  • 6-7 Tbsp unsweetened cold ICE WATER
  • 1 cup ice water (for fingertips to dip in while making dough)

DIRECTIONS FOR PIE TART DOUGH:

NOTE: PIE DOUGH MUST BE MADE 30 min AHEAD of time (or day before).

Place your cold cashew butter into the freezer for 10 min while you measure out all of your dry ingredients.

  1. In a large bowl place brown rice flour, potato + tapioca starch, and salt whisk a few times to incorporate. In a seperate cup fill a cup with ice water. Add a few ice cubes to the unsweetened almond milk to keep it cold.

  2. With your hands gently mix the cashew butter and dry ingredients together until grainy. Add your almond milk and mix together until dough forms. Gently knead together ensuring not to over work. If it gets warm pop the bowl into the freezer for a few minutes and then re-work the dough. If it feels wet, add 1 tsp of gf flour to the mix, if feels dry, add 1 tsp of more of cold water.

  3. When the dough forms, cover it with plastic wrap and refrigerate the dough for 30 minutes. When it’s ready to be rolled out dust your work surface with gluten free flour, and roll it out with a rolling pin. If it cracks re-work the dough with your hands a bit. I found if my dough has been too cold it breaks apart, either because I left it in the fridge for too long or didn't add enough water. If you feel it's too cold when you take it out of the fridge, you could wait to roll it out too. Use your best judgement here. The good news is if it messes up you can re-work it and always throw it back in the refrigerator. Now,Make your apples

APPLE CARAMEL FILLING :

INGREDIENTS:

  • 5 large apples ( about 2.5lbs) pie apples, or honeycrisp
  • ½ cup organic cane sugar
  • 1 tblspoon organic raw sugar for dusting top
  • 2 tablespoons vegan butter ( if you aren’t using ANY cow butter make it 3 tblspoons vegan)
  • 1 tablespoon grass fed butter 2 tablespoons apple cider vinegar
  • 2 ½ tablspoons ground cinnamon
  • 1 tsp fresh ground nutmeg
  • 1 teaspoon ground ginger
  • 2 tablespoons lemon juice
  • 1 tablespoon of vanilla extract
  • ½ teaspoon kosher salt
  • 1 tsp maple syrup
  • 1 egg beaten in splash of almond milk (egg wash)
  • 1lb Dried beans or RICE (enough to overfill the pie)
  • 1 tablespoon of organic cornstarch
  • Parchment paper

DIRECTIONS APPLE TART:

TIPS: PREP everything first, measure out all your wet and dry ingredients.

  1. Take out your pie dough and preheat the oven to 450 degrees F. Get a baking sheet ready line with parchment paper.
  2. Prep your apples, peel, core and cut them in medium slices. About 8 slices per apple. Do your best to keep even, but honestly it’s okay if they aren’t. Place them in a bowl and add 2 tablespoons of lemon juice. In a small bowl, whisk together; apple cider vinegar, cinnamon, vanilla, nutmeg, ginger. Leave butter to the side.
  3. Using a large sauté pan place it over the burner, add the ½ cup of cane sugar to the COLD pan. Place the stove on medium- high heat, the sugar should start to melt. Stir around and if the sugar clumps stir around with wooden spoon until it's all combined. Add in the vinegar mixture and vegan ( butter & (grass-fed butter if using). As it bubbles, take off heat for a moment, stir, turn your heat to low and add in the apples. Evenly coat the apples and cook them for 6-8 min. Transfer the apples to heatproof bowl and keep the caramel sauce in the pan. While the apples cool BLIND BAKE your pie dough.

  4. Prep a 9inch aluminum pie/tart tin pan with removable bottom with non stick spray and gf flour. On a clean work surface like a counter or marble bakers sheet prep with gluten free flour. With rolling pin roll out your dough it to a circle.( Make sure your rolling pin has flour on it too). Take dough and press into your pan, evenly. It's also okay if it's not perfect this is a TART. They are meant to be wonky. Prick your tart dough all over with a fork. Place your tart on a baking sheet lined with parchment paper, place another sheet of parchment paper tightly over your tart. Then evenly distribute the dried beans over it. THIS IS called BLIND BAKING. BAKE for 15 min at 425 F.

  5. When you finish blind baking, let sit for 5-10 min with beans over it. Take off the beans, let that crust cool completly before cooking your apples. LOWER YOUR OVEN TO 325F.

  6. Mix in 1 tablespoon of organic corn starch to your apples until dissolved. Put your apples in your tart pan over the crust, take some of the carmel drizzle and pour an even coat on top, along with sprinkles of raw sugar to your liking. Brush the crust with egg wash. Bake for 30-35 more min on 325F or until golden brown. Let cool for 10 min + Serve warm with whipped cream or vanilla ice cream. Or cool completely for the crust to settle.

apple tart recipe gluten free fall baking

ARANS BOOK :

PIE TIN I LOVE:

GLUTEN FREE FLOUR:

BERRY CRUMBLE | GLUTEN FREE + DAIRY FREE RECIPE

Hi Friends,

This summer I’ve been obsessed with Crumbles. The berries, and topping. The way it crunches in your mouth. Oh and lets not forget the creamy goodness you get from the vanilla ice cream piled on top. Bursting with flavor and easy to make everyone needs to get themselves into the kitchen and make a crumble. 

I also ordered myself some new cookbooks for inspiration, and to get cooking again. Sarah Copeland has been on the top of my list for some time. She just released her third cookbook, and I couldn't be more thrilled. I pre ordered it. Which was a first for me. But, I couldn't resist! Anticipating her book I felt like I was a child at Christmas Morning and of course I dove right in. Her recipes are simple, but have an elegant flare. She has me cooking again, which makes you feel so good inside to share recipes with the ones you love. So I had a million berries in the kitchen and decided to make her crumble. AND it the recipe held its own! Everyone went back for seconds, total hit. Her original recipe called for rhubarb, but I didnt want to make a second trip to the market so I used all the berries in the house I had! 

Now, I’m sharing her recipe. The next time you think about a new cook book you should go get yourself a copy of Everyday IS Saturday! It will change your life. 



NOW Let's get cooking!

xox

Nicole



NOTE: This recipe was adapted from an original Sarah Copeland Recipe ( All Rights Reserved). Few things were changed do to lack of rhubarb in the kitchen. As well as adding my own preferred twist. For more of sarah’s original recipes Purchase Everyday is Saturday. 

berry crumble recipe gluten free

BERRY CRUMBLE RECIPE

PREP TIME 15 min Total time 1 hour 20 min Serves 6

TOPPING

1 cup Gluten-free one to one flour
1 cup rolled oats
⅓ cup coconut sugar plus more for sprinkling
½ tsp fine sea salt
½ cup plant based organic butter, melted
¼ cup almonds, walnuts, sunflower seed or mixture chopped

Filling

4 cups chopped and destemmed strawberries (about 2 tins whole)
1 cup raspberries
2 cups blackberries
⅓ cup sugar
3 Tbsp organic cornstarch
1 tsp vanilla
1 tsp lemon zest 1 tsp fresh ground ginger Pinch of pink salt

Ice cream (vegan or dairy work great)

Method

Preheat the oven to 375 degrees ( 190C)

Directions:

Topping; Combine the flour, oats, sugar, salt in a bowl and stir together. Toss the melted butter into the flour, creating a mixture that resembles coarse bread crumbs. Add half the nuts and pinch together to make a tight dough.

Filling: Combine the berries, lemon zest, vanilla, ground ginger, pink salt, sugar, and cornstarch toss in a bowl to combine. Transfer to a deep round dish such as deep pie, or round casserole dish. Top with the topping, letting a bit of fruit peek out the sides. Sprinkle remaining nuts and bake until golden and bubbling, 30- 40 minutes. Serve warm with ice cream scooped on to, a drizzle of cold cream, and a stack of spoons.

berry crumble recipe gluten free
berry crumble recipe

SUNDAY SAUCE WITH TURKEY HERB MEATBALLS | RECIPE | RECIPE + PHOTOGRAPHY BY NICOLE LEE

When I was a little girl Sunday’s were for sauce. Growing up with two Italian parents one of them would always had a pot of sauce simmering for hours every Sunday. My mom would make hers with, meatballs, onions, and so much garlic one would smell of it for days. My dad, would cook his sauce with a mirepoix, (carrots, onion, and celery) garlic, and use meat like veal, and pork to get his unique flavor. Both good. I can still smell the aroma from my childhood. 

As the sauce would simmer away in the kitchen, my sister and I would hover over it. Dying for my mother to tell me it was “almost ready” for tasting. When It was I would get a big bowl and scoop it up with bread. It was HEAVEN. Then we would wait another few hours for it to simmer some more before diving in with pasta, and finally getting those meatballs! 

Every Sunday, I mean every SUNDAY through every season of the year was like this. In the hottest of Summers Sunday Sauce was always brewing. My parents would take turns cooking it, or even made it together. Now, I try to do the same for my own little family, and here is a quick version for you!


let's go make some SUNDAY SAUCE! 

Happy Cooking friends. 

Sunday sauce recipe gluten free

*QUICK SUNDAY SAUCE WITH TURKEY HERB MEATBALLS

INGREDIENTS:

Sauce:

12 oz of Bianco Crushed Tomatoes ( or san marzano crushed tomatoes)
1 cup bold red wine (dry)
1 white onion
1 celery stalk
1 finely chopped carrot
1 bay leaf
1 bunch fresh thyme
Crushed red pepper
Diamond kosher salt + Ground Black pepper to taste
1 bottle EVOO on hand
1 bulb of garlic

Herb Turkey Meatballs:

1lb organic dark turkey meat
1 organic pasture raised egg
2 tablespoons organic hemp hearts
2 tablespoons nutritional yeast
½ cup gluten free rice crumbs or handmade breadcrumbs
Garlic powder
1 large bunch basil
1 bunch fresh mint
Fresh ground pepper

Pasta:

1lb dried gluten free spaghetti noodles ( or traditional spaghetti noodles) Cooked to package directions, tip: don’t forget to salt your pasta water!

Pecorino Romano cheese for topping

DIRECTIONS:

PREP ALL YOUR INGREDIENTS FOR SAUCE AND MEATBALLS. We aren’t cooking yet we need to get things measured and in front of us. This is called Mise en place.

Prep the sauce: Open your can of tomatoes. Roughly chop your onion and celery. Finely chop your carrot and thinly slice 4 cloves of garlic. Set aside everything in a bowl except the garlic. Put garlic in another bowl or keep on cutting board. Set everything aside and prep your meatballs.

Prep the turkey herb meatballs: Gently roll a big handful of basil together, and chop it you should get about 2 tablespoons. Chop your mint. Set aside together. Measure out the remaining ingredients for the meatballs. Next, In a large bowl put your ground turkey, lightly chopped basil + chopped mint, 1 tsp garlic powder, bread crumbs, nutritional yeast, hemp hearts, egg, 1 tsp olive oil and salt and pepper to taste. With your hands mix all together until mixture is combined.

Then roll out into medium size balls with your hands. Place on a plate or parchment paper lined tray. Put a large deep skillet on medium heat, once hot add in some olive oil, start cooking your meatballs. About 2-3 min on each side, until they are a slight golden color. Its okay if pink inside. As the meatballs finish cooking, place on a plate lined with a paper towel. This is to catch the excess grease. Do not rinse your skillet keep- all the grease for the sauce.

SAUCE:

In the same heated pan, sauté your carrots onion and celery add salt and pepper. Once translucent in color, add your sliced garlic. Add crushed red pepper flakes ( as many as you can handle, I like a lot) Once the garlic is fragrant, add your can of tomatoes, salt and pepper to taste. Then the cup of red wine. Simmer on medium high heat until bubbling. Add your meatballs back into the pan, add in full bunches of thyme. Lower your heat to medium low and pop a lid to cook for about 30 min- 1 hour. Stirring occasionally until the sauce has become thick. If it's slightly acidic you can add more wine or salt, be sure to taste as you cook, so you know how much salt and pepper to add in!

Cook your pasta at the 30 min timer has gone off to the package directions.

Once pasta is finished right from the pot place the pasta into the skillet with your meatballs, add in some olive oil ( about 1 tablespoon) fresh basil and pecorino romano cheese. And dish up to enjoy!

pasta sauce recipe gluten free