This is a photo from Newport, RI, last weekend. It's so beautiful to go along Ocean Drive and look at the water. You can see my shadow as I took this photo. It was pretty cold outside, however, so we didn't linger much.
We enjoyed an event put on by the Newport Winery, where you get to taste the wines and other goodies from vendors. We got some nicely decorated bottles to give for the holidays. I also picked up a pretty bracelet from a sweet school-aged girl who was selling her wares as her mother sat by her. You have to hand it to this enterprising young lady!
Most of the food items at a place like this are not gluten free, but one vendor sold spiced pecans that are all gluten free. I got a prepackaged bag from him.
Vegetables, fruits and nuts are naturally gluten free. I have started making more and more fruit desserts for this reason. If you take a pie recipe, skip the crust, and use GF flour, tapioca or cornstarch for a thickener, you have a pretty healthy dessert that is lowfat. Yesterday I made this one. It came out great. I used the 10-inch cast iron skillet and put the dessert into dishes as soon as it was fairly cool. If you want to allow it to sit longer than that, you can use a regular pie plate. Don't store foods in your cast iron skillet!
Apple Pie Minus the Crust
(Serves 5-6)
Preheat oven to 350. Grease your 10-inch skillet or a pie pan.
Combine in a large bowl:
6-7 cups peeled and sliced cooking apples,
1/2 cup sugar,
2 tsp cinnamon,
2 Tbs quick cooking tapioca,
1/4 cup raisins,
1/4 cup craisins, and
1/4 cup water.
Pour this mixture into your skillet or pie pan.
Bake 30 minutes uncovered.
Cover with a sheet of foil and bake 15 min. more.
Cool.
Spoon into 5-6 dessert bowls.
Top with ice cream or whipped cream, if desired.
