A few months ago, I received an early copy of The Lee Brother’s Charleston Kitchen (which is reviewed here). The Lee Brothers are big fans of our cornmeal and wanted to share their latest book with us. I was delighted with the wonderful Southern recipes from Matt and Ted Lee (there was more than a little bit of ooo-ing and awww-ing at our office) and I was doubly excited when Matt and Ted offered to write us a guest post and share their recipe for Pineapple Cornbread Pudding.

In the South, cornbread is our daily bread, and it’s not typically a sweet affair. Ask any southern grandmother: you’ve added a tablespoon of sugar to your cornbread batter? That’s called cake!

In this recipe, however, we embrace the sweeter side of cornbread and its awesome potential in the dessert realm. We take gently-sweetened cornbread, dice it up into cubes, and make it the foundation for a fun spin on that classic vanilla-custard bread pudding. We also incorporate pineapples, a fruit that was common in the markets of our hometown, Charleston, SC, in the 19^th century, but curiously rarely ever found its way into the regional cookbooks from that period.

We love this recipe for the way the vanilla custard ties together the syrupy, gently tart pineapple with the heartier flavors of the cornbread. Using stone-ground cornmeal in this recipe is essential; it more intense, naturally sweet corn flavor makes Pineapple Cornbread Pudding truly soar!

Pineapple Cornbread Pudding

serves: 6 | time: 1 hour

• Skillet Cornbread (recipe follows), cut into 1-1/4-inch cubes (about 5 cups)
• 2 cups small-dice fresh Pineapple Chunks
• 1-½ cups Heavy Cream
• 1⁄3 cup Whole Milk
• 6 Tbsp plus 1 tsp Sugar
• 3 large Eggs
• 1 large Egg Yolk
• 1 tsp Pure Vanilla Extract
• ½ tsp plus a pinch of Kosher Salt
• 1 Tbsp Dark Rum

1. Set a rack in the top third of the oven and preheat the oven to 350°F.

2. In a 2-quart baking dish, arrange 1 ½ cups of the cornbread cubes, spacing the pieces evenly apart. Spread 1 cup of the pineapple into the dish, spreading evenly in the spaces between the cubes. Add another 1 ½ cups of the cornbread cubes spaced evenly apart, followed by a second layer of the pineapple. (Reserve leftover cornbread for another use.)

3. Pour 1 cup of the cream and the milk into a large bowl, add 6 tablespoons of the sugar, and stir to dissolve, about 1 minute. Add the eggs, egg yolk, vanilla, and ½ teaspoon of the salt, and whisk to combine thoroughly. Pour the egg mixture slowly into the pan around its edge, and gently agitate the dish to distribute the custard evenly. Transfer to the oven, and bake on the top rack until the bread cubes on top are gently browned in places and the pudding parts in the center have gelled, about 40 minutes.

4. In a large bowl, whip the remaining ½ cup cream with the rum, the remaining teaspoon sugar, and the remaining pinch of salt, until the cream is stiff and holds its shape. Reserve in the refrigerator.

5. Let the bread pudding cool on a rack for 10 minutes. Serve warm or at room temperature with dollops of the rum whipped cream.

Skillet Cornbread

serves: 6 | time: 30 minutes

• 1 Tbsp Lard or Unsalted Butter
• ¾ cup Cornmeal
• ¾ cup All-Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• ½ tsp Kosher Salt
• 1 tsp Sugar
• 1 large Egg
• 1-½ cups Buttermilk, preferably whole
• 2 Tbsp Unsalted Butter

1. Preheat the oven to 450°F. Grease a 12-inch cast-iron skillet with the lard, leaving any excess in the pan, and place it in the oven.

2. In a large bowl, sift the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the butter in a small skillet over low heat, and then whisk the butter into the batter.

3. When the fat in the skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet; it should sizzle alluringly. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove the skillet from the oven. Invert the cornbread onto a board, to cut and serve immediately with butter, or invert onto a rack to cool completely.

A simple chili recipe that is sure to be a hit for game day. Make this super easy on yourself and break out the Crock Pot. Soak the beans overnight, then throw everything in the slow cooker first thing in the morning and you’ll have a delicious pot of chili by halftime, no sweat. Substitute meatless grounds or tvp for the ground beef if you want to make this vegetarian. Dress it up with shredded cheese, diced avocado, sour cream and sliced olives. Add a side of cornbread or tortilla chips and you have yourself an easy solution to dinner. Double this recipe for a big crowd.

13 Bean Chili

•     1-1/4 cups 13 Bean Soup Mix (or 1-1/4 cups of your favorite dried beans)
•     1 lb Ground Beef
•     1 medium Onion, chopped
•     Garlic, as desired
•     2 – 8 oz cans Tomato Sauce
•     1 tsp Sea Salt
•     1 pinch Pepper
•     1 – 2 Tbsp Chili Powder

Directions

Step 1

Soak 13 Bean Soup Mix overnight or soften by boiling five minutes and allowing to soak at least one hour.

Step 2

Drain beans and cover with water and simmer until tender (about 3 hours).

Step 3

Brown beef and drain. Add one chopped medium onion and garlic as desired, two 8 oz cans of tomato sauce, spices and the cooked 13 Bean Soup Mix. Simmer all together one hour.

Makes 5 servings

Confetti Cornbread

•     1-1/4 cup combination diced Red Pepper, Fresh or Frozen Corn, and Jalepeño Pepper
•     1-1/2 cup Buttermilk
•     1-3/4 Unbleached White Flour
•     1-1/2 Tbsp Baking Powder
•     1/4 tsp Baking Soda
•     1 tsp Salt
•     1/2 cup packed Brown Sugar
•     2 Tbsp Honey
•     2 Tbsp Unsalted Butter, melted
•     2 large Eggs
•     1-1/4 cup Corn Grits/Polenta or Medium Grind Cornmeal
•     1/2 – 3/4 cup Pumpkin Seeds (optional, see note below)

Directions

Soak Polenta in 1 ¼ cup Buttermilk, cover and refrigerate overnight. Remove from refrigerator 1 hour before proceeding.

Sift flour, baking powder, baking soda and salt together. Stir in soaked polenta and brown sugar. In another bowl, dissolve honey in melted butter. In third bowl, whisk eggs with remaining ¼ cup Buttermilk.

Add honey and egg mixtures to flour mixture. Stir in corn and peppers until evenly dispersed. Preheat oven to 350°F. Grease a 9” cake pan and pour in cornbread.* Bake for 30-45 minutes or until center is springy and toothpick inserted comes out clean. Cool in pan for 20 minutes before serving.

*Editor’s note: To make this like the picture above, sprinkle 1/2 – 3/4 cup pumpkin seeds across the top of the batter before baking.

Chia seeds stand in for eggs and add a healthy boost to these decadent pancakes. I love that they sound challenging, but are actually quite simple. These would be perfect for breakfast on a lazy Sunday, but we could eat these pancakes anytime of the day! A special thanks to our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) for coming up with such a fun recipe.

Caramelized Banana & Chia Pancakes

Serves 2-4; makes 7-8 pancakes

•  1 Tbsp Chia Seeds + 3 Tbsp Water
• 3/4 cup Unbleached White Flour
• 1/4 cup Whole Wheat Pastry Flour
• 1 Tbsp Brown Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Kosher Salt
• 1 cup Buttermilk or Soured Milk
• 2 Tbsp melted Butter
• 1 Banana, peeled, cut into 1/4-inch slices (about 16 slices total)
• 1 tsp granulated Sugar
• Maple Syrup, for serving

Add chia seeds to water and let sit until they gel, about 15 minutes.

In a mixing bowl, whisk together flours, sugar, baking powder and soda and salt. Add the buttermilk and melted butter to the gelled chia, and then combine that into the dry ingredients. Stir until just combined (don’t over mix).

Heat a non-stick griddle over medium heat and spray lightly with non-stick spray. Drop batter onto griddle by 1/4 cupfuls. Place two banana slices into each pancake surface and press down lightly. Sprinkle pancake surfaces with a little sugar.

Flip pancake when bubbles appear on the surface and edges start to look a little dry, about 3-4 minutes. Check side with bananas frequently to make sugar isn’t getting to dark and adjust heat as needed. Cook second side 2-3 more minutes. Keep warm in a 200° F oven if cooking pancakes in batches.

Make these vegan by substituting non-dairy buttermilk (recipe below) for the buttermilk and melted Earth Balance in place of butter.

Non Dairy Buttermilk:

Combine 1 cup of Soy/Rice/Almond milk with 1 Tbsp lemon juice. Let stand 10 minutes and use in place of buttermilk.

Teff is one of the most interesting whole grains that we offer, but it often leaves folks scratching their heads wondering how to use it. Teff is quite possibly the world’s smallest grain. It is a traditional staple of Ethiopia, where teff flour is used to make the flat bread Injera. You wouldn’t guess it, but this tiny grain packs a nutritional punch. Because of its small size, each kernel has a higher proportion of bran and germ than other grains. A single quarter-cup serving delivers a healthy dose of fiber (4 grams), protein (7 grams) and calcium (10% of your RDA).

Teff makes a wonderful breakfast porridge, but we were craving something a bit more savory. Our Label Content Manager, Michelle (who also writes the beautiful blog Je Mange la Ville) came up with this extraordinary twist on polenta. Not only is teff nutritionally far superior to corn, it has a complex flavor that is sure to delight your inner foodie. Bonus: this recipe is entirely gluten free!

Teff “Polenta” with Sautéed Chard

Serves 4-6

• 4 cups Vegetable Broth
• 1/2 tsp dried Basil
• 1/2 tsp dried Thyme
• 1/4 tsp dried Oregano
• 1/2 tsp Garlic Powder
• 1 cup Bob’s Red Mill Teff
• 1/3 cup grated Parmesan Cheese
• 1 tbsp unsalted Butter
• Salt & Pepper to taste
• 2 Tbsp Olive Oil

For Sautéed Chard:

• 1 bunch Rainbow Chard
• 1 Tbsp Olive Oil
• 1 Tbsp Butter
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 medium Onion, diced
• 3 cloves Garlic, minced

Optional: balsamic vinegar for drizzling and shaved Parmesan cheese

For Teff Polenta:

Add broth, basil, thyme, oregano and garlic powder to a pot and bring to a boil over medium high heat. Whisk in Teff, reduce heat to low, cover and cook 15-20 minutes, stirring occasionally, until broth is absorbed. Stir in butter and cheese. Teff should be soft and slightly creamy. Taste and season with salt and pepper.

Spread teff out in a 8-inch (or similar) square pan coated with non-stick spray. Cool to room temperature and then refrigerate at least 2 hours (and up to 24).

When ready to finish polenta: Heat a non-stick skillet with 2 tbsp olive oil, over medium heat. Slice polenta into 4 or 6 squares and sauté in the oil about 3-4 minutes per side, until slightly golden.

For Chard:

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs into 1-inch pieces. Cut chard leaves into 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then add onions and garlic, lower heat to low, cover and cook, stirring occasionally, until onions are soft and begin to color, about 8 minutes.

Add the stems and ribs to the pot, along with salt and pepper. Cover and stir occasionally, about 10 minutes.

Add chard leaves to pot and cover. Cook 4-6 minutes until tender and wilted. With a slotted spoon, divide chard among four plates, atop a square of polenta. If using, drizzle with balsamic vinegar and a little shaved Parmesan to finish.

I love this recipe because it’s simple, healthy and has all of the flavor of a spring roll without the hassle! Plus, it uses millet, one of my all-time favorite grains. I made this with crispy pan fried tofu (check out Herbivoracious for a great method) and it was plenty for a meal for two with leftovers. I didn’t try this, but crispy wonton strips would be a fun addition to this salad (awesome how-to video here).

Millet Spring Roll Salad

Prep Time:        15 minutes + 60 minute rest
Cook Time:       20 minutes
Yield:  10 servings as a side dish

Dressing

• 1/4 cup Rice Wine Vinegar
• 1/4 cup Lime Juice
• 2 Tbsp Toasted Sesame Oil
• 2 tsp Sriracha Chili Sauce
• 2 tsp Soy Sauce
• 1/4 cup Brown Sugar
• 2 cloves Garlic, minced

Salad

• 1 cup Hulled Millet
• 4 cups Water
• 1 tsp Sea Salt
• 1 medium Carrot, shredded
• 1-1/2 cups Green or Napa Cabbage, shredded
• 1 medium Red Bell Pepper, thinly sliced
• 15 oz Baby Corn, ½ inch pieces
• 3 Green Onions, chopped
• 1/2 cup Cilantro, chopped
• 1/3 cup Basil, chopped
• 1/3 cup Mint, chopped
• 1 – 2 Tbsp Sesame Seeds

Step 1

Bring water and salt to a boil.  Rinse millet and add to boiling water.  Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.

Step 2

Meanwhile, combine the dressing ingredients and mix well.  Set aside.

Step 3

Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn.  Add dressing and toss well.

Step 4

Chill at least 1 hour or overnight.

Step 5

Add the green onions and herbs and mix well.  Garnish with sesame seeds.  Serve chilled or at room temperature.

A kolache, if you’re not familiar, is a traditional semi-sweet pastry from Central Europe. Kolaches have quite the following in the United States, particularly Texas, and can be found on breakfast menus all over (we even have a few food carts dedicated to kolaches here in Portland). The light, fluffy dough usually contains a filling of fruit, poppy seeds, cheese or sausage.

This is our take on the kolache. Here, whole wheat flour and chia seeds are used to give this treat a little more nutritional oomph. If sweet isn’t your thing, or chia seeds are hard to come by, kolaches can be filled with just about anything. A quick search pulls up everything from ham and egg to pizza fillings. Enjoy!

Whole Wheat Kolaches with Chia Seed Filling

Kolache Dough

•     1-1/2 cups Milk (361.45g)
•     1/2 cup Sugar (113.4g)
•     1 cup Butter, melted (226.8g)
•     3 Eggs (136.08g)
•     2-1/4 tsp Active Dry Yeast (7.09g)
•     2 cups Whole Wheat Pastry Flour (240g)
•     3 – 4 cups Unbleached White Flour (402 – 544g)
•     1 tsp Sea Salt (4g)

Chia Seed Filling

•     1 cup Milk (241g)
•     1/2 cup Sugar (113.4g)
•     zest of one Orange
•     1 cup Chia Seed (208g)
•     1 tsp Vanilla Extract

Directions

Kolache Dough

Step 1

Heat milk and sugar to 110°F. Sprinkle yeast over warm milk and let sit until it looks creamy.

Step 2

Combine flours in a large mixing bowl. Add eggs and yeast/milk mixture and mix for 3 – 4 minutes.

Step 3

Add salt and continue to mix for an additional 2 – 3 minutes. Place dough in a well-oiled bowl, turn dough once to coat both sides, cover and chill overnight.

Step 4

Preheat the oven to 375°F. Turn dough out onto a lightly floured surface and roll to 1/4″ thickness. Cut 3″ round circles and transfer them to parchment lined sheet trays.

Step 5

Top the center of each round with 1 Tbsp of chia seed filling. Let rise until puffy, 15 – 20 minutes.

Step 6

Lightly egg wash and bake at 375°F until golden, about 12 – 15 minutes.

Chia Seed Filling

Step 1

Heat milk, sugar and orange zest to barely simmering.

Step 2

Add chia seeds and cook over low heat until all liquid has absorbed, 5 – 7 minutes. Add vanilla extract.

At Bob’s Red Mill, we mill a lot of unusual things into flour. One of these rather unusual flours is our Green Pea Flour. I bet you didn’t even know we carried that, did you? It always intrigues foodies, but no one knows quite what to do with it. Our Packaging Content Manager Michelle is a culinary adventurer. She’s always cooking up creative foods to share with her friends and family. Ever since Michelle, author of Je Mange la Ville, started here a couple of years back, she’s been curious about our green pea flour. She took some home and tackled it. The result? These crispy, delightful little crackers. When they were in development, she brought some into the office- let me just say, they disappeared quickly! We think you’ll enjoy them, too. If green pea flour is hard to come by, and in all likelihood it is, you can find it on our site or Amazon.com.

Pea, Parmesan & Rosemary Crackers

•     1/2 cup Green Pea Flour
•     1-1/2 cups Unbleached White Flour
•     1 tsp Garlic Powder
•     1 tsp Kosher Salt, plus a bit more for sprinkling
•     1/2 tsp Black Pepper
•     1/4 cup grated Parmesan Cheese
•     2 tsp chopped, fresh Rosemary leaves
•     1/4 cup + 1 Tbsp Olive Oil
•     2 Tbsp frozen Spinach, defrosted, drained
•     1/2 cup Water

Directions

Step 1

Mix the pea flour, white flour, garlic powder, salt, pepper, cheese and rosemary leaves together in a large bowl. Add the olive oil and combine with a whisk or fork.

Step 2

Put the spinach and water in a blender. Process until smooth.

Step 3

Add almost all of the spinach-water mixture and using a wooden spoon and then your hand, mix until a dough ball comes together. You may need a little more liquid, if so, add reserved spinach-water mixture and combine into a smooth dough. Divide into 2 balls of dough.

Step 4

Preheat oven to 375°F. Roll out each ball of dough on a sheet of parchment paper. Use a pizza or pastry cutter (with decorative edges) to cut dough into rectangles (or whatever shape you’d like). Use a fork to prick 2-3 sets of hole in each cracker. This will prevent the dough from poofing up in the oven. You do not have to spread out crackers – they can stay as-is on the parchment.

Step 5

Sprinkle crackers with a little extra salt and bake for about 20-25 minutes, rotating baking sheets halfway through cooking time. Keep an eye on them so that they don’t get too dark. They should still be green, but with golden spots. The parmesan will also get a little toasted.

Step 6

Let cool before eating. They will continue to crisp up as they cool.

Makes about 40 crackers.

Happy Christmas Eve! Is that a thing? I think it’s a thing. If your house is anything like mine, an easy Christmas Eve dinner is on the docket. Tomorrow will be spent creating an elaborate meal for your loved ones, but tonight you’ve made it through the holiday rigamarole up to this point and need a break to enjoy the anticipation in the air. For many folks, tonight is filled with family gatherings and church services, so something simple and delicious is just the ticket. If you don’t have something planned or you’re looking at your to-do list for today and that meal you had planned (if you remembered!) is just too much to take on, here are some delicious and easy recipes for dinner.

Black Bean Tortilla Soup Save time by using tortilla chips in place of the tortilla strips.

Black Bean Porridge Patties with Black Bean Pico de Gallo: Winner of our 2011 Spar for the Spurtle contest. This recipe is easily doubled and is wonderful with the addition of fried eggs and cheese on top of each patty if you want to add protein to the meal. Make it even easier by placing patties on a lightly greased cookie sheet and bake at 400°F for 15 minutes a side.

Chicken Tamale Pie: Make it vegetarian by omitting the chicken; top with shredded lettuce and sour cream.

Lemony Whole Wheat Couscous with Broccoli and Salmon

Lemony Whole Wheat Pearl Couscous with Broccoli and Salmon from Dietician Janel. Kick up the fancy factor by using pan-seared salmon instead of canned. You can use regular pearl couscous (aka Israeli couscous) if you can’t find whole wheat at your store, just be sure to adjust the cooking time accordingly.

Kamut® Grain and Shiitake Risotto with Thyme: A quick and painless risotto. Use wheat berries or spelt berries if Kamut® berries are hard to come by.

White Bean Chicken Chili: Save time and use canned white beans (any variety). Make it vegetarian by omitting the chicken and using vegetable broth.

I love a good ginger cookie no matter the time of year, but there’s something about a hot cup of coffee, a cold winter day and a crisp (or chewy) ginger cookie that puts me in the mood for Christmas. Here are two of our favorite recipes for ginger cookies. If you’re looking for a lovely hostess gift, make a stack of these cookies, wrap with cellophane or plastic wrap and tie with ribbon (see the great photo from Tiffany McCall below). These are delightful on their own or jazz them up further and pair with some fancy coffee or hot cocoa mix.

Gingersnaps

Gingersnaps

•    1 cup + 1 Tbsp Unbleached White Flour
•     1-1/2 tsp Baking Soda
•     1 pinch Baking Powder
•     1 pinch Sea Salt
•     1/4 tsp ground Cinnamon
•     1 tsp ground Ginger
•     4 Tbsp Unsalted Butter, room temperature
•     3/4 cup Sugar + 2-3 Tbsp (for sprinkling)
•     1 large Egg
•     1/4 tsp Vanilla Extract
•     2 Tbsp Molasses
•     2-3 Tbsp Sugar, for sprinkling

Directions

1. Sift together the flour, baking soda, baking powder, salt, cinnamon and ginger, set aside.
2. In a large bowl, combine the butter and sugar, and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl.
3. Add the egg, vanilla and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
4. Place the dough on parchment paper and form into an 8-inch long x 1-1/2-inch wide log. Chill until firm, about 2 hours.
5. Preheat oven to 350°F. Slice the dough log into 1/4-inch rounds, place cookies on a lightly greased baking sheet, spacing them 1/2-inch apart; sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes.
6. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a rack to cool completely.

Makes 36 cookies.

Crispy Ginger Cookies

Crispy Ginger Cookies (GF)

•     1/2 cup Unsalted Butter
•     1 cup Sugar
•     1/4 cup Molasses
•     1 tsp Vanilla
•     1 cup Sorghum Flour
•     3/4 cup Tapioca Flour
•     1/4 cup Potato Starch
•     1/2 tsp Guar Gum
•     1/2 tsp Baking Soda
•     1/4 tsp Sea Salt
•     1 tsp Cinnamon
•     2 tsp Ginger, ground
•     1/4 tsp Cloves, ground

Directions

1. Preheat oven to 350°F.
2. Cream together the butter and sugar.
3. Add the vanilla and molasses and mix until thoroughly combined.
4. In a separate bowl, combine the flours, baking soda, salt and spices.
5. Sift the dry ingredients into the wet and blend until combined.
6. Place ½ cup of sugar in a bowl.
7. Form the dough into 1-inch balls and drop into sugar cover the outside of the dough.
8. Place on greased baking sheet and bake at 350°F for 15 minutes.

Ginger Spice Cookies – Tiffany McCall

Ginger Spice Cookies (GF)

Contributed by: Tiffany McCall from Read.Eat.Blog

•     3/4 cup butter flavored Crisco (140g)
•     1 cup granulated Sugar + more for rolling (200g)
•     2 Eggs
•     1/4 cup Molasses (85g)
•     2-3/4 cups GF All Purpose Baking Flour (385g)
•     2 tsp Baking Soda
•     1 tsp ground Cinnamon
•     1 tsp ground Ginger
•     1/4 tsp ground Cloves
•     1/4 tsp Salt, optional

Directions

1. Preheat your oven to 325° F.
2. In a large bowl, cream the Crisco and sugar together until light and fluffy. Add the eggs and molasses and beat until well combined.
3. In a separate bowl, sift together the GF flour, baking soda, cinnamon, ginger, cloves and salt. Add the flour mixture to the wet mixture in spoonfuls, beating well after each addition and refrigerate for 15-20 minutes.
4. Roll dough into small 1 oz balls, roll them in sugar and space them out on a parchment covered bake sheet. Bake for 10-12 minutes or until cookies appear crackled on top.
5. Remove from oven and place on a wire rack to cool and sprinkle with extra sugar.

Notes: Try not to open the oven while these cookies are baking as they do fall once removed from heat.

Fifteen years ago this month, my husband and I were married. As the last in-law to join his family, I wanted to make a good impression at our first Christmas together with his side of the family. So I decided to bring a decadent dessert that I had never tried before. Bold move on my part, owing to the fact that I was not exactly seasoned in the kitchen. I chose to make an apple cheesecake torte and, to my surprise, it was an instant hit. So over the years, my apple cheesecake torte has come to be expected at our family holiday dinners. And I’m happy to oblige.

However, two years ago things changed. My son’s diagnosis of Celiac Disease put the brakes on the traditional shortbread crust that this recipe calls for. I remember the first few weeks of cooking and baking gluten free there was so much to learn and at times it felt overwhelming. The diagnosis came one week before Thanksgiving. That dinner was a blur as we were still learning what was safe to eat. But by the time Christmas dinner preparations began I was a bit more confident and ready to try to rework some of my past successes.  Imagine my delight when, on the shelves of my regular ol’ grocery store, I spied Bob’s Red Mill Gluten Free Shortbread Mix! It was exactly what I needed to easily bring back my torte.

Notice I said easily. That was so important for me back then. I didn’t have to spend time experimenting with different flour mixes, operating in a world that still had so many unfamiliar terms. It was already done for me, wrapped up in a Bob’s Red Mill package and all I had to do was simply bake. I think it was then that Bob’s Red Mill gained my loyalty. As far as my torte was concerned that Christmas, no one detected anything different. My reputation remained intact within the family and my gluten free life was off to a great start.

Apple Cheesecake Torte

Crust:

• One package Bob’s Red Mill Gluten Free Shortbread Cookie Mix
• 1-1/2 sticks Butter, softened
• 1 Egg Yolk
• 2 Tbsp Water

Filling:

• 8 ounce package Cream Cheese, softened
• 1/4 cup Sugar
• 1 tsp Vanilla
• 1 Egg
• 5-6 small Apples, peeled & thinly sliced
• 1/3 cup Sugar
• 1 Tbsp Cinnamon
• 1 tsp Lemon Juice

Directions:

Preheat oven to 450˚F. Line the bottom of an 8 inch springform pan with parchment paper and lightly grease the sides with cooking spray. Follow directions on Bob’s Red Mill Gluten Free Shortbread Cookie Mix packaging. You will be instructed to divide the dough. Press one half of the dough into the springform pan and half way up the sides. For filling, in mixing bowl beat cream cheese, 1/4 cup sugar, vanilla and egg. Pour over crust. In a small mixing bowl, combine sliced apples with sugar, lemon juice and cinnamon. Mix well. Pour apple mixture over top of cheese mixture. Using a spoon, push the crust down on the sides, even with the apples. Bake 10 minutes. Reduce heat to 400˚F, bake 20 – 25 minutes. Serve warm or refrigerate.

Heykidfoodie.com is a collaboration between Kid Foodie, a 10 year old food lover with Celiac Disease, and his mom. They started the blog to provide opportunities for Kid Foodie to enjoy fresh, delicious food and to inspire other kids and parents to expand their culinary horizons. Through videos, recipes and foodie field trips, they hope to show that kids can be excited about healthy foods even in spite of dietary restrictions.