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Recipes: Gluten Free Coconut Pecan Apple Crisp and Creamy Chicken Pasta

Posted Aug 17 2009 10:09pm


A long time ago, I used to link to recipes I liked on my family blog on this site. However, after we moved cross country, I had to go private to protect my family, and thus my recipes went private as well.

Since then, I have had many requests these two recipes: Coconut Pecan Apple Crisp ( click here for the original post & a photo) and my Creamy Chicken & Pasta ( again, click HERE to view the original post and a photo)

So, here you go - Enjoy!

Coconut Pecan Apple Crisp
6 c. peeled, sliced granny smith apples
3 tbsp. granulated sugar
1 1/2 c. gluten free oats
1 1/2 c. brown sugar
3/4 c. Bob’s Red Mill All Purpose Baking Mix
3/4 tsp. cinnamon
3/4 c. unsalted butter
3/4 c. shredded coconut
3/4 c. chopped pecans

Layer apple slices in an 11×7 pan and sprinkle with sugar. In another bowl, use a pastry blender or fork to combine the butter, oats, brown sugar, flour, and cinnamon. Mix in coconut and pecans and sprinkle over the apples.  Bake at 375 degrees for 30 minutes or until topping is golden brown and apples are tender. Let cool and serve with vanilla ice cream, if that’s what floats your boat. Enjoy!

Creamy Chicken & Pasta

2 cups uncooked Tinkyada brown rice penne noodles
2 cups fresh sliced mushrooms
1 c. sliced green onions ( I often use 1/2 c. fresh chives from my garden)
2 tbsp. butter
1/2 c. chicken broth
1 tsp. minced garlic ( I use 2-3 cloves in a garlic press instead)
1 Tbsp. Bob’s Red Mill Gluten Free All Purpose Baking Mix
1/3 c. water
1 cup heavy whipping cream
2 cups cooked cubed chicken ( I use two boneless chicken breasts, boil, then cube- it keeps the chicken tender and juicy)
1/2 tsp salt
1/4 tsp. pepper

While the pasta is cooking, saute mushrooms and onions ( or chives) in butter for 4 minutes or until tender. Add broth and garlic. bring to a boil and simmer and cook until half the liquid is reduced - about 5 minutes.
Whisk flour and water in a small bowl until smooth. Slowly add  to the mushroom mixture. Bring to a boil, reduce heat and cook for two minutes or until thickened. Stir in cream and bring to a boil. Reduce heat and simmer until heated thorough, about 5 minutes.
Drain pasta and add pasta and chicken, salt and pepper to cream sauce. Cook 3-4 minutes until heated through. Sprinkle with fresh shredded Parmesan ( grated will work as well.) Enjoy! Makes 4 servings.

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