Cinnamon Apple Brown Betty

Heat over to 375.

3 Granny Smiths, peeled and cored and sliced 1/4 inch thick

2 tbl fresh lemon juice

4 tbl ghee or butter

1/4 cup brown sugar

2 C gluten-free bread crumbs (Almost Gluten-Free from Ave. Bakery)

1 tbl rice flour

1/8 tsp ground mace

1/2 tsp ground cinnamon

1 tbl brandy

Toss apples with lemon.  Set aside.

In a small bowl combine bread crumbs with 4 tbl melted ghee.  Add remaining ingredients to apples and toss. Divide a third of the bread crumbs among 4 six-oz. ramekins.  Arrange half the apples over bread crumbs and add another third of the crumbs.  Repeat with the rest of the apples and bread crumbs.  Press into ramekins.

Bake for 20 minutes. Raise temp to 450 and bake until golden.  Run a knife around the sides and turn out Cinnamon Apple Betty onto saucers.   Serve with vanilla coconut ice cream.

Apple, Bok Choy, & Carrot Slaw

Slice into matchsticks 4 to 6 heads rinsed bok choy.  Salt with 1 tsp coarse salt and toss.  Weight with plate, this will remove water from the vegetable, and set aside.  In a large bowl mix 1 peeled apple, cut into matchsticks and 2 large shredded carrots, 3 tblspoons fresh lemon juice, 1 tbl vegetable oil, 1 tsp fresh ginger.  Mix and correct seasoning with salt and pepper.

Note:  I love bok choy.  It's light flavor and high calcium & Vit C content is a plus.  It's easy to grow in your local pea patch or home garden.