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Other - Snacks, Appetizers, Salads

Easy Apple Pie
(Especially good after supper and before bedtime)
1 Ready made pie crust from refrigerated section
2 Tbs Lemon or lime juice to prevent browning of apples
4 apples of any variety
2 Tbs sugar or its equivalent
2 tsp cinnamon

Number of servings: 2-4
Calories per serving: 85 per apple, see sweetener for caloric count, check crust box for calories.

Diet condition: For diabetics, crust exchanges are on box. One fruit exchange per apple.
Set oven at 350 degrees.
Follow instructions on crust box. Unroll crust, cut in half, set aside one portion. Roll out crust 1/2 very thin and cut in half again. Line small oven proof dish with each crust. Repeat with reserved half if you want to make 4 servings now, otherwise, refrigerate for later use. (prepare more apples if using total crust.
Mix sugar or equivalent and cinnamon in a small dish.
Core apples, (peels can be left on apples for roughage) and slice apples into juice and mix.
Divide apples evenly into crusts, sprinkle with cinnamon mix, roll crust over apples. Crust will not cover completely. Cover dish with aluminum foil to prevent crust drying or burning.
Bake 30 minutes, take foil off, bake for 5 more minutes and cool slightly.

Caregiver Kitchen - Easy Apple Pie
Source: Audrey Blair    

Sweet Potato Cranberry Muffins
(Holiday snack/dessert)
Ingredients   Instructions
2/3 cup cooked mashed sweet potato
1 cup enriched rice or oat milk
11/2 tsp. Ener-G Egg Replacer mixed with 2 Tbsp. enriched rice or oat milk
1/4 cup plus 1 Tbsp. safflower oil
1/3 cup maple syrup
1/2 cup dried cranberries
1/4 tsp. nutmeg + 1/2 tsp. cinnamon
11/2 cups spelt flour (or 3/4 cup barley flour mixed with 3/4 cup oat flour)
1/2 cup brown rice flour
31/2 tsp. aluminum-free baking powder

Number of servings:  4-6

Diet condition:  dairy allergy, wheat allergy, egg allergy, nut allergy
  Preheat oven to 400 degrees. In large bowl combine sweet potato, rice/oat milk, egg replacer, safflower oil, maple syrup, dried cranberries, nutmeg, and cinnamon. Blend.
Combine spelt flour, brown rice flour and baking powder.
Add to liquid ingredients, stirring until blended but still
lumpy. Line muffin cups (9-12 depending on what size you
like your muffins) with liners. Fill each cup with batter.
Bake for 20-30 minutes (if using barley/oat flour, it will take a little longer) until golden brown on top.

Makes 9 medium or 12 small muffins

Nutritional info: no refined sugar, wheat,  dairy, eggs, or nuts
Source: The Whole Foods Allergy Cookbook, ISBN: 1890612456, Vital Health Publishing

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