Fresh Fall Favorites Gluten & Diary Free
Updated: Oct 4
Apple and Pumpkin Season is upon us!
After our day trip up to the farm for pumpkin and apple picking, my daughter and I love to bake. Something about the beautiful fall foliage and beautiful crisp air inspires us to get creative with our pickings. Here are two of our fall favorites. Let me know what you think and how you modify to make it your own.
The best apple pie cookies I've had in years. Thank you! –Pauline L.
Recipe for Apple Pie Cookies
3 tbsp. European plant based nondairy butter (I used Mykonos brand)
2 large Honey Crisp apples, peeled and diced
1/2 c. packed coconut brown sugar
Juice of 1/2 lemon
2 tbsp. apple cider (or use water)
1 tbsp. cornstarch
1 14-oz. package refrigerated gluten-free pie dough (of your choice)
1/2 c. powdered sugar
2 to 3 tablespoons coconut cream (I used a can version)
1/8 teaspoon ground turmeric
1/8 teaspoon ground cinnamon
1/8 teaspoon pure vanilla extract
PREP TIME: 35 mins
TOTAL TIME: 55 mins
Melt the butter in a medium saucepan over medium-high heat. Add the apples and cook until they start to soften, 3 to 4 minutes. Stir in the brown sugar and lemon juice, bring to a simmer and cook until the apples are soft and the liquid is starting to reduce, 3 to 4 more minutes. Whisk the apple juice and cornstarch in a small bowl and add it to the pan. Cook, stirring, until the mixture thickens, about 1 more minute. Remove from the heat and let cool.
Preheat the oven to 350˚. Line a baking sheet with parchment paper. Roll out 1 piece of pie dough into a 12-inch round. Using a 3-inch cutter, cut out 12 small rounds and arrange on the baking sheet. Reroll the scraps and cut out 2 more rounds. Roll the other piece of dough into a 12-inch round. Cut into 1/2-inch-wide strips. Cut the strips into shorter 3 1/2- to 4-inch pieces (you should have about 45 pieces)
Arrange the dough rounds on the baking sheet. Place 1 tablespoon of the apple mixture in the center of each. Lay 2 parallel strips of dough on top, then lay 2 more strips perpendicular to the first to look like a lattice. (Alternatively, weave the strips into a lattice.) Trim the edges of the strips, then press around the edges with a fork to seal.
In a small bowl whisk egg and 1 teaspoon of water. Using a silicon brush, swipe each cookie gently with the egg wash.
Bake until golden, 18 to 20 minutes. Remove to a rack to cool.
For the glaze: Whisk the powdered sugar, coconut cream, vanilla, turmeric & cinnamon in a small bowl. Drizzle over the cookies when cooled.
Recipe for Roasted Pumpkin Seeds
1 Farm fresh pumpkin
Pumpkin Spice Seasoning
PREP TIME: 40 mins
TOTAL TIME: 65 mins
The most laborious part of roasting pumpkin seeds is prepping them. You first have to separate the seeds from the gooey mess inside of the pumpkin.
Scoop the seeds. First, use a strong metal spoon to scoop as many of the seeds out of the pumpkin as you can. Do not to let the pulp dry before cleaning the seeds.
Soak the seeds. Place the mass of seeds and pulp in a large bowl. Run water over them and use your hands to swish the seeds around, removing any noticeable bits of pumpkin. The flesh will separate easily from the seeds this way. Drain off excess water.
Rinse the seeds. Place the clean seeds in a colander and rinse until any remaining flesh is gone.
Boil the seeds. Simmer the clean seeds in salty water for 10 minutes.
Dry the seeds. Drain the boiled/cleaned seeds in a colander and use a towel to dry the seeds as thoroughly as possible to ensure they get nice and crispy when baked. Let stand for 10 minutes on dry towel.
Once your seeds are prepped and ready to go, it's time to roast!
Toss the clean, dry seeds in 1 tablespoon maple syrup, 1 tablespoon coconut oil, ½ teaspoon of salt, and 2 teaspoons of pumpkin spice seasonings. Adjust seasoning according to taste and how many seeds your pumpkin yields.
Arrange the seeds on parchment paper baking sheet.
Bake at 400˚ until golden brown.