Its Appetizing

Fruity Pretzel Pie
2 cups crushed pretzels/ I used gluten free snyders pretzels
3/4 cup butter, melted
3 tablespoons brown sugar
2 tablespoons (2 envelopes) of unflavored gelatin powder /or if gluten free 1 tsp. agar agar
1/2 cup cold water
1 cup boiling water
2/3 cup white sugar
4 oz (half a brick) cream cheese, softened
1/8 teaspoon cinnamon
1 tablespoon honey
 
*1/2 cups peach nectar
9 or 10 peeled peach slices, you can use canned


Preheat oven to 350 degrees F. In a large bowl, combine pretzels, butter, and brown sugar well until pasty. Press the mixture into a pie plate. Bake for 15 minutes. Allow to cool to room temperature. Refrigerate until you are ready to add the filling.
In a large bowl dissolve HALF of your gelatin in cold (1/2 cup) or if using agar agar, dissolve HALF into 1/2 c hot water)  once dissolved, combine with your /2 cup sugar. 
Beat in cream cheese until mixture is smooth. Refrigerate until thickened to the consistency of a gel.
Gently spoon the cream cheese mixture onto the pretzel crust in the pie plate. Use the back of a spoon to spread the mixture evenly over all the pretzel crust. Refrigerate until you are ready to spoon in the next layer.
Now combine the remaining gelatin/agar agar in remaining boiling water, then the rest of the cold water and remaining 1/3 cup of sugar the cinnamon, and the honey. Stir in the peach nectar. Refrigerate the mixture until it thickens to the consistency of a gel.
Arrange the sliced peaches in a formation over the cream cheese layer in the pie plate.
Gently spoon the thickened peach gelatin into the pie plate over the peaches and cream cheese. Refrigerate until set, about 3 hours.

*If you'd like to replace the peaches for canned cherries or pineapple it works well too. I've even done it with fresh raspberries and it's amazing. To take a shortcut on time, you can also use a jello to replace the gelatin mixture and use the same amounts of cold and hot water removing the sugar and adding a whole package of jello mix.  


Cinnamon Bites
1 cup vegetable oil
1 1/2 cups whole milk
3 eggs
4 1/2 cups Gluten-Free All-Purpose flour (King Arthur GF Flour) or
6 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
3/4 cup butter
3/4 cup white sugar
2 teaspoons cinnamon

Preheat the oven to 350 degrees. Grease muffin tins (I use vegetable spray for this task).

In a medium-mixing bowl beat the eggs. Add the milk and the oil. Blend well. Add the sugar, whisk until totally integrated. Sift together the flour, baking powder, salt and nutmeg.  Add the dry ingredients to the wet ingredients and combine lightly.  Spoon the batter into greased muffin tins. Bake for twenty minutes.
  
Melt the butter. Mix together the sugar and cinnamon in a small bowl. When the muffins come out of the oven allow them to sit for a minute– this keeps them from falling apart when you try to remove them from the muffin tins. Dip the tops of the muffins quickly into the butter and then into the cinnamon sugar.  Serve warm.



These are new for me. I had a wrap like this at a local vegan place near my house and it was super tasty. They are nutty and satisfy your taste buds without missing the gluten or the carbs. I found this recipe on ditchthewheat. It works out great. I will admit that bumping up the flavor in the fillings is important. Because there is very little seasoning, they do taste like a blank slate, so add that spice that yummy vinegar or flavorful mayo. I wont judge you and lets face it, it's gotta taste awesome for me to shove it in my mouth, it's probably the same for you.... we might as well enjoy it!



Flax Tortillas
2 T ground flax
1 T almond flour
1 egg
1 T melted butter
1 T water
1/4 tsp baking powder
1 -2 T oil  (for frying) I used a mix of grape-seed and coconut oil

Mix all ingredients well.
Heat the oil in a frying pan.
Pour the batter in the pan and cook until firm on one side.  Flip and cook on the other side. 

Think about these combinations:
-Avocado, scrambled egg, 1 tsp mayo mixed with 1 piece of bacon and chives
-Honey turkey, shredded carrot, cucumber, 1 tsp mayo mixed with a squeeze of lemon, a pinch of cayenne and garlic powder 
-Sliced chicken, sriracha, shredded lettuce, white onion and shredded red pepper
-Shredded chicken, pesto, shredded mozzarella cheese, olives and spinach
-Hummus, red pepper, green onion, strips of pepper, sprouts and arugula