ingredients into a blender or food processor and blend until smooth and
each of the tart shells.
tart pans on a cookie sheet in the center of the oven. Bake at 350 degrees for 30-35 minutes, or
until the custard is firm and when poked with a knife, the knife comes out
clean. Make sure you don’t cook it too
long. The custard will be dry and the
color too dark.
or cold with whipping cream topped with just a touch of fresh grated nutmeg.
Nothing says fall like caramel apples! And I absolutely love
salted caramel. But when you are gluten
free, you have to be careful of commercially make caramel, much of it has some
form of wheat in it. So I experimented
and found that it isn’t so hard to make!
Oktoberfest began when Prince Ludwig of Bavaria married Princess Therese of Saxony-Hildburghausen on October 12, 1810 and invited all of Munich to attend. The celebration continued year after year and is now one of the most popular and widely celebrated events in the world! The 16 day event usually begins mid to late September and ends the first week of October.
In honor of this event, here is a recipe for Spaetzel - tiny little dumplings. Served with a good bratwurst (I purchased mine from a local sausage maker who makes all of his sausage gluten free - be sure to check. Many sausages use a wheat product to bind the ingredients). Add a gluten free beer (my favorite is Omission IPA) and maybe some saurkraut - your Oktoberfest dinner is ready!
Most people like their sausage in a bun with all the topping
piled on – but us gluten free folks don’t get the traditional bun, and I’ve
found many of the gluten free offerings turn to bread crumbs long before you
finish your food. So here is an
I write another blog about the Pleasures of the Northwest - living in Oregon we have blackberries everywhere - this recipe is also gluten free and fabulous on chicken (and it's printable from the blog!).
Check it out - Click here to go to recipe!