As I mentioned above, I do hope to try them all in a few months, and appreciate everyone taking the time to send recipes.

Haystacks:
6oz- chocolate chips. Enjoy Life Foods makes allergin free chocolate chips
1/2c.- Nuts, optional
1/2c.- shredded coconut
2c. rolled oats.

melt chocolate chips in a double boiler, or two pans jerry-rigged to resemble a double boiler. When chocolate is smooth fold in the oats, coconut and nuts. Stir until everything is coated. Spoon onto a baking sheet with waxed or parchment paper, refridgerate until firm.

I usually add more chocolate!

4- tart apples like Granny Smith
4- sweet apples like Gala or Fiji

3/4c. packed brown sugar
1/4c. white sugar
1 tbsp cinnamon
1tsp nutmeg
1/2c. butter, we use Smart Balance now, which is GF and dairy free
1/2c. flour, your choice of GF flour or GF flour mix, I like sorghum
1c. rolled oats, GF of course
nuts if desired

preheat oven to 350.

peel, core and cut apple to desired size and fill your desred pan. Put apples in preheating oven while you make the topping.

Mix together all the dry ingrediants. Using two knives or two forks, cut the ‘butter’ into the dry mixture until its very crumbly. It’s okay, even better, if it’s not all mixed together.

Remove apples from oven, cover evenly with crumble mixture. Bake for 30-40 minutes or until the top looks right to you.

Allow to cool for about 10 minutes beofre eating.

Kay’s Blubarb Cobbler

Preheat oven to 350 degrees.

Mix the topping ingredients with your mixer:

1/2 C softened butter (or shortening)
1 C brown rice flour
3/4 C brown sugar
1 C gluten free oatmeal
1 t cinnamon

In a small saucepan mix 1/2 C sugar with 1 T cornstarch (or 1 t arrowroot.) Whisk in 1/2 C water and bring to a boil. Cook until the mixture is thick. Remove from heat and add 1 t vanilla.
Toss 2 C cut fresh rhubarb and 2 C frozen blueberries into a buttered 6 cup casserole or cobbler dish.

Pour the thickened mixture over the fruit. Stir it up a little. Spread the topping evenly over the fruit. Bake about 50 minutes, until the fruit starts to bubble up around the edges. Serve in a pretty dish with ice cream or whipped cream. Or grab a spoon and eat it right out of the pan!

Note: You can replace the brown sugar with Sucanat in equal measure. And honey can be used in place of white sugar in the syrup. It’s rhubarb, after all. Needs some sweetening.

I posted photos on my blog.

Thanks a bunch for submitting, this is going to be fun!
Cheryl

Ginger Lemon Girl’s
Apple Cinnamon Bars

Bar Ingredients:
½ cup brown rice flour
½ cup tapioca flour
½ cup sorghum flour
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups GF certified oats
1/4 – ½ cup packed brown sugar
½ – 3/4 cup coconut oil (NOT melted) -or- smart balance margarine

Filling Ingredients:
2-3 small apples, any variety, seeds removed, coarsely chopped
2 teaspoons cinnamon
3 tablespoons agave nectar

Preheat oven to 350 degrees.
Whisk together all flours, baking powder, salt, and GF certified oats. Stir in brown sugar, and lastly mix in coconut oil or smart balance margarine by hand. You should have a crumbly dough. Press one half of the bar mixture into a greased 8″ square (or small rectangular) pan.
In a small saucepan cook apples, cinnamon, and agave nectar just until apples are soft – 10 to 15 minutes. Pour apple mixture over the pressed bar mixture.
Sprinkle second half of bar mixture over the top of apples and pat lightly. Bake at 350 for 30 – 40 minutes or until light brown. Let cool completely before cutting into squares. Makes 9 large bars. Enjoy!