Celery Apple Salad with Raw Almond “Mayo”

One of the benefits of writing about food vs. reading about food: you get to eat the dish while writing about it rather than salivating over someone’s far away food pics in a fit of hunger. This is SO GOOD!

Dice into equal pieces

1 small stalk celery- about 3 Cups
3-4 pink lady apples – about 3 Cups

Toss with the juice of 1 lemon, 1 tsp salt, and plenty of fresh ground black pepper.

Raw Almond “Mayo”

In your food processor, combine:

2-3 TB dried tarragon
1/2 Cup raw almonds
1/2 Cup olive oil
1/2 Cup raw apple cider vinegar

Pulse until creamy. Toss with apples and celery. Can be chilled over night.

Smoked almonds add a delicious zing if you prefer.


Streusel Topped Gluten-Free Apple Pie

A great way to enjoy the last harvests of your local farms! Any local apples will be perfect. The sweet topping is great for tart apples as well.



1 1/2 Cups gluten free baking mix (bean and rice blend)

1 stick butter

1/4 Cup sugar

Place all ingredients in a food processor or cut with pastry blender to an ultra-fine crumb. Cut in 2 TB cold water to make dough form a ball.

Reserve 1/4 of dough. Roll out remaining ough to make a single crust for the bottom of the pie.

Apple Filling:

4-5 gala or pink lady apples, cored and sliced

1/8 Cup sugar

1 TB lemon juice

Toss apples with sugar and lemon. Turn out onto crust.

Streusel Topping:

remaing 1/4 of pie crust dough

1 Cup sugar

2 tsp cinnamon

1 tsp nutmeg

Place all ingredients in food processor or cut by hand with pastry blender to make a pea-sized crumb. Sprinkle crumb topping over apples to top pie.

Bake at 400 degrees F for 30-40 minutes until pie is desired brownness. Cool for 15 minutes before slicing.

Published in: on October 7, 2009 at 8:18 am  Comments (2)  
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