Grain Free hot cereal; sweet potato/almond meal/ apple

This is a nice comforting hot cereal! (makes one or 2 servings)

1/4 cup almond meal (I usually use the one with the peels--can use either)
1/2 of a sweet potato grated
1 small apple (chopped)
handful of raisins
coconut flakes (if desired)
sprinkle of cinnamon (to taste)
after cooking can add walnuts if desired.
almond milk added after cooking

Place first 5 ingredients in a small pot. Add water (as much as you like---I usually do almost enough to cover the ingredients ---you can always pour some liquid off later).  Cook for 5-8 minutes until all is tender. I usually do 5 min.  Then add almond milk and nuts if desired.

Grain free Apple Spice Coffee Cake

This is quite yummy.  It was a bit too sweet for me; I would like to cut back on the honey, but I am not sure how it would affect the consistency.  Maybe I could replace some of the honey with unsweetened applesauce?  I did not add the topping, which would have added more sweetness ;-).  It is good , however.  I used about 3 good sized apples. I used a 9 inch round pan. I also would like less of the cinnamon that goes in the swirl.

The recipe can be found at https://againstallgrain.com/2011/12/10/gluten-free-grain-free-apple-spice-coffe-cake/

Butternut risotto (crockpot)

This is so creamy and yummy especially goes well with a chicken dish.

3 and 3/4 cups chicken broth or stock(I have also used veg broth)
1 and 1/4 cup Arborio rice
1/4 cup olive oil (I have used more too--as much as 1/2 a cup by accident! and less Like 1 tab)
1/4 dry white wine
4 cloves garlic , minced
1 tsp dried onion flakes
1 tsp salt
1/4 tsp ground black pepper
1 small butternut squash chopped without peel (or 1/2 a large one) or see below*
2/3 cup shredded Parmesan cheese if desired

Oil your crock-pot.  Mix all ingredients except for the cheese.  Cook on high for 2-2 1/2 hours or low for 3-4 hours. Mine takes about 3 hours on low. Mix in Parmesan just before serving if desired.

*Instead of peeling your squash you can go ahead and start the risotto in crock-pot. While it is cooking preheat oven to 425 F.   Line a cooking sheet with foil. Place the whole butternut squash on the sheet and stab it in about 5 places. Cook for an hour and 15 minutes until you can pierce it easily and it is tender.  It may take longer if you have a huge squash.  Remove from oven and slice in half. Let it cool for about 20 minutes and then cut off the skin/ and or scoop out the squash. I cut it up and throw it into the crockpot for the rest of the time the risotto needs for the rice to get tender.

apple crisp (gluten free, crockpot)

6-8 apples or more
1 tab cinnamon
1 tab butter or coconut oil
(might need a bit of water depending on apples --see directions)

Topping:
2 tab butter or coconut oil melted or soft
1 cup almond flour (can use less depending on amount of apples)
1 tab honey

Oil the slow cooker.Peel and core apple and cut to desired size (the smaller the size the faster the cooking). Add cinnamon and one tab butter or oil mixing well. Place in cooker.

For the topping mix topping ingredients. Sprinkle on top of apples.

Cook on low for 2-4 hours depending on the hardness and size of the apples.  I ended up cooking on low 2 hours and then on high for possibly another 2 -3since my apples were very hard pink ladies. I ended up having to add a bit of water during the last half hour.  But usually with the juicier type apples I would not need this.