“Apples and Oats” Breakfast On The Go

I’m so excited about this I hardly know where to begin!  So, so happy to have found an answer, finally, to the blank Starbucks stare. You know – the stare that people on restricted diets get when they go just about any where – but particularly at Starbucks because they present the most beautiful pastries in the world?

HEALTHY – DELICIOUS – PORTABLE – GF- BREAKFAST ON THE GO

Some of you might relate to this, or you might think I’m just a little bit crazy after you read what I’m about to disclose. Here goes…

We’ve always had horses, and foxhunting (riding horses to hounds chasing foxes) is an amazing sport we’ve enjoyed over the years. And before you get all perturbed about the foxes, think cat. Foxes have catlike personalities and enjoy outwitting the hounds, often reappearing to observe the hounds chase their scent.  Early frosty mornings. Heat rising from the backs of excited horses. Then galloping, jumping, standing quietly waiting while hounds search brush for scent, and several hours later we’re all spent. A quiet walk back to the trailers, cool down the horses, trailer them home, brush them, and put them in their stalls with some sweet hay,fresh water and, sometimes, a mash.  Mash consisted of oats, apples, bran, molasses, and a little oil. Mixed with hot water and left to soak for a few minutes made a sweet smelling,rejuvenating elixir our horses were grateful for.
Good for their coats, their blood and their attitudes.

“What’s that got to do with anything?” you might ask this queen of bunny trails. Well, this: Apple Oat Bars contain similar ingredients that are good for the hair, the skin, the blood and the attitude. The fact that it’s portable means we can rise early, go work out, shower and head to the office with a big square of this healthy bar to munch on.That’s pretty cool! 

I’ll share the recipe I based this on with you.  I modified it. You’re welcome to try the original recipe. It’s just that I actually don’t know how to follow a recipe without modifying it in some way. Guess I was just born bad. Oh well. A good thing I did was to leave on the apple peel. And another good thing I did was to add some chopped hazelnuts. And here’s why those are good things. Apple peel is the main reason apples are so good for you. Check this out. If you don’t want to bother clicking on that link, do it anyway. You’ll learn a lot!  Hazelnuts (filberts) also have special benefits.  Hmm, and then of course I added more apples than they call for in the recipe and I used gluten free flour and I didn’t add quite as much sugar because I used sweeter apples.

Oh, and one more thing about the recipe. there was no accounting for the 1/2 cup sugar as the directions unfolded.  After the fact, with the sugar still sitting on the counter looking all forlorn, I realized it must belong in the dough, so I added it last. Make sure you add it in with the oatmeal and cinnamon. That would be where it belongs. 🙂

Here’s the recipe from another happy blogger at The Fat Fig. Apple Oat Breakfast Bars. Enjoy, and don’t forget that steamy cup of coffee or tea. I sprinkled my latte with a touch of cinnamon. That, and an Apple Oat Breakfast Bar will make you a happy camper no matter how your day started.

Apple Raspberry Pie is a Gluten Free Wonder

Who’d have thought? Apples make an almost creamy suspension for little jewels of raspberry; a combo never before in my kitchen or on any menu I’ve ever seen before. The flavors melt into comforting warming goodness with no need for sprucing up using spices -of course a dollop of cream or ice cream makes it…Mmmmm – but isn’t that kind of simplicity what makes comfort food comforting?  Making it gluten free is easy if you use the Pate Brisee recipe I posted back in February. That recipe makes enough for two lattice pies. It’s no big deal to replace the flour in the fruit with gf flour.

I’m not going to spend too much time on this, but I’ll tell you a little story and then refer you to the Martha Stewart recipe I (sort of) followed.

A few weeks ago my sister, daughter and I loaded up the car to go visit my youngest daughter (KJ to you). That’s right, my blogging partner. She’s in grad school at a beautiful university in the Shenandoah Valley of Virginia. Late October was gorgeous with the leaves beginning to turn, the orchards full of ripe apples and vineyards offering those emerging wines. We spent a few hours lulling in the sun at this cool orchard where the price of a bushel of apples was shamefully cheap. So I bought Golden Delicious and Red Rome apples, brought them home and have been enjoying them ever since. Here we are. 🙂Yep! It was a picture perfect day, designed for play.

The raspberries were winding seriously down to about 1/2 cup a day. This pie was a way to blend the summer flavors of fresh berries with the fall apples. And it was a great marriage of flavors. Keep in mind that there were no spices needed.  I made this pie twice and the 2nd time I chose to try a deep dish pie. It was equally wonderful and of course used more apples. I always go heavy on fruit and light on sugar if possible. So I barely added as much sugar as the following recipe calls for and added 2 more apples to the pie recipe than she called for. For the deep dish version I added another 4 apples. Used golden delicious and red rome combination. For the pie, like the pastry, I used a gluten free flour mix. My choice is always either Jules or Domata Living Flour.

And (here is a good option to feed more people) this makes a great slab pie, similar to my Strawberry Rhubarb Slab Pie from earlier this summer.

Click here for the recipe: Martha Stewart Apple Raspberry Pie