Finding out you’re gluten-intolerant can be a bit devastating. I’ve seen my mom go through a transition from eating whatever she desired to eating gluten-free. About 10 years ago, my mom was diagnosed with Celiac disease, the autoimmune disorder where eating gluten can “attack” and damage the lining of the small intestine. It can be pretty difficult to hear the news that you can never eat gluten again. But once you stop mourning your gluten-filled food loves, you’ll start to feel better and realize that our culture is becoming better at accommodating a gluten-free lifestyle.
I don’t know about you, but fall is definitely my favorite season. This time of year can be especially difficult when thinking about all the delicious seasonally appropriate desserts that are not gluten-free friendly. The pumpkin and apple recipes are everywhere, but luckily as the awareness around Celiac disease spreads, more and more recipes are finding their gluten-free equivalent. Over the years I’ve tried a lot of not-so-great gluten-free dessert recipes with my mom, but with time, we’ve gotten better at gluten-free baking. Here are two of our favorite recipes to satisfy a gluten-free or even a non-gluten-free sweet tooth in the fall or any time of the year. With recipes as easy as these, just imagine how you could change them up and make them your own! Enjoy!
1/4 tsp. ground nutmeg
Melt butter in a large skillet over medium-high heat. Add apple slices and remaining ingredients. Saute 15 to 20 minutes or until apples are tender.
Peanut Butter Cookies
In a mixing bowl, combine the ingredients and stir well. Roll the dough into balls the size of walnuts and place on a cookie sheet about 2 inches apart. With a fork dipped in sugar (to prevent sticking), press a crisscross design on each cookie. Bake at 350 degrees for 12 minutes. Cool slightly before removing from pan.