Vegetable Marinara Sauce
2 Tablespoons olive oil
1 teaspoon minced garlic
1 cup each onions, zucchini, yellow squash (shredded)
2 - 28 ounce cans crushed tomatoes (not seasoned)
2 Tablespoons chopped fresh basil
1 teaspoon chopped fresh oregano
salt and pepper to taste
Salted Nut Roll Bars
1 box yellow cake mix
2/3 cup butter
1 egg
1 bag mini marshmallows
1/4 cup butter
12 ounce package peanut butter chips
2/3 cup white corn syrup
2 teaspoons vanilla
16 ounce jar lightly salted peanuts
Gluten Free Apple Crisp
6 granny smith apples, peeled and chopped
1/4 cup water
1/2 teaspoon cinnamon
3 pkts TRUVIA (or 2-1/4 tsp)
1/2 teaspoon vanilla extract
1/2 cup PURE maple syrup
1/2 cup pecans (or more as you like)
1/2 teaspoon cinnamon
3 cups gluten-free old fashioned oats
1/2 c cold butter
1/2 - 3/4 cup craisins
Mix together maple syrup, cinnamon, pecans and oats in medium bowl.
Cut in butter (you may have to use your hands...just break it up the best you can.) Put in fridge until apples are ready.
Add apples, water, cinnamon, and Truvia to large sauce pan with lid and cook for 10-15 minutes until nearly soft.
Looks delish enough to eat like this! Don't go to far or you'll have chunky applesauce. Stir in vanilla.
Spread into bottom of 9x13" baking dish.
Sprinkle optional craisins here.
Top with oatmeal mixture (you made need to 'recrumble' a little.)
Bake at 375 degrees for 40-45 minutes. Careful your oatmeal doesn't get too brown. If you find yours does I would suggest covering with foil for 1/2 of the time.
Serve right away with vanilla ice cream or whipped cream. This crisp does not stay crispy overnight. My family still loves it the next day anyway. I plan to experiment with the flax seed powder after much luck with a granola and see if that helps.
