Hey dear ones,

We are officially five weeks deep into "homeschooling" with our three children. Pandemic life has been a juggle, FOR SURE. Many meltdowns have happened, (mostly parents) with work projects and all things life. We're doing our best to make it work. Although, some days the dishes and laundry pile up. Messes seem to be lingering around every corner, and not much sleep has been acquired. I've decided to just keep surrendering to the imperfections and go with it. When I find myself gripping, and frustrated with ALL THE THINGS. Instead of freaking out, I do my best to remember to take five deep breaths, or even pausing before answering the one millionth question from my kids. Which then, the whole space seems to relax. I really feel it, in my mood energy and even the kids.

It seems cooking and baking have been keeping me afloat too. Mainly one - pot wonders that stretch for days. Like turkey chili with kidney beans and peppers. One bowl cakes for breakfast, and especially tossing berry crumbles together from the summer hull. HOT TIP: If you keep the sugar low you can top them with yogurt for breakfast. Trust me on that one. It also gets my kids running to the table, instead of dragging their feet to breakfast.

Now to cook, hope you enjoy this recipe! Please tell me how you're doing, friends? I'd love to hear from you.

xo

Nicole

BERRY + POLENTA CRISP RECIPE

Adapted from Athena Caldarone

SERVES 6-8 (9x13 inches baking dish)

INGREDIENTS:

¾ Cup (95g) GF ALL PURPOSE FLOUR
⅔ Cup (120g) quick cooking polenta (fine grain)
1 teaspoon baking powder
⅓ (75g) cup packed coconut brown sugar
¾ teaspoon fine kosher sea salt
10 tablespoons unsalted butter cold
1 large egg
1 lb blueberries
1 lb strawberries cleaned, destemmed and quartered
¼ organic cup granulated sugar
Zest + juice of 1 small lemon into bowl of berries
1 teaspoon vanilla
1 tablespoon fresh grated ginger
1 tablespoon of cornstarch

DIRECTIONS: In a large bowl, mix together flour, polenta, baking powder, coconut sugar, and salt. With your fingers work in the cold butter, until it's shaggy. Lightly whisk your egg, and Stir into the bowl until combined. Chill in the fridge for 10-20 min while you make your filling. Wash your bowl and use it for filling.

Preheat the oven to 375F. In your clean bowl, toss all your berries, granulated sugar and vanilla. Over the bowl, grate your ginger + lemon. Toss in the cornstarch. Spray your baking dish with non-stick spray, transfer berries to your dish. Place your topping in clumps over the berries, sprinkle with sugar and bake for 35-40 min until golden and bubbling. Serve with whipped cream or vanilla ice cream.

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.

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.
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.
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.

Take out your pie dough and preheat the oven to 450 degrees F. Get a baking sheet ready line with parchment paper.
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.
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.
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.
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.
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.