Miso Mayo Dip

Miso Mayo Dip

Small fresh spring vegetables capture our hearts this time of year. Just as the sun is peeping out more often and everything is a more lush green, we are craving the first vegetables, gently eased out of the ground and ready to go. We’ll eat them raw with just a little salt, or we’ll quickly whip up this mayo to use as a simple dip that lets the timid flavor of these newbies shine through. If you want a more subtle dip, use white miso paste and a neutral flavored vegetable oil. If you want more flavor, use a darker miso paste and extra virgin olive oil. PS: we would also use this dip on a gluten-free sandwich or a gluten-free spoon, it’s that good.

Spring Millet Bake

Spring Millet Bake

On a rainy day the promise of spring is just that--a promise. We’re still craving all that’s cozy, and this easy dish is just the thing to warm you. Its hearty millet base, savory egg custard, chanterelles, and asparagus will make your sunshine-loving heart accepting of chilly, fickle, spring. This vegetarian dish is our current favorite for weekend sleepovers and brunch gatherings.

Buckwheat Blini

Buckwheat Blini

Nothing says New Year’s Eve like fancy hors d’oeuvres! We like to set up a DIY blini station so we can chat and eat with our friends. Set out caviar, smoked salmon, crème fraîche, chopped chives, and small wedges of lemon--then go to town! You can assemble the first few steps of the batter the day before and finish the blini before your guests arrive. Don’t forget to chill the champagne!

Hazelnut Pumpkin Tart

Hazelnut Pumpkin Tart

Is this pumpkin pie? Nope! It’s a tart. We love the ratio of filling to crust on this one. The crust is like a cookie: crunchy, hazelnutty, and topped with chocolate. Not too sweet and not too rich, we crown it all with a thin layer of creamy pumpkin filling, delicately spiced with cinnamon and ginger. It’s our holiday staple and we have a sneaking suspicion it will become yours as well!

Cranberry Cake

Cranberry Cake

This cake is the essence of fall. Cornmeal lends a lovely, crunchy texture to this sweet-tart little delicacy, while a hit of lemon zest sends its flavors straight over the top. We've also used rosemary as an unexpected, savory counterpoint. We’ll serve this for Sunday brunch or an afternoon coffee, though it’s also lovely after dinner with a dessert wine like Vin Santo.

Skillet Flatbread with Squash, Greens, & Burrata

Skillet Flatbread with Squash, Greens, & Burrata

When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a skillet, there’s a lower chance of cross contamination in the oven (provided you aren't hyper-sensitive), and the crust gets nice and crispy. Its earthy flavor comes from hazelnut and amaranth flours and is redolent of fall. Feel free to top the flatbread with whatever you’d like--right now we’re loving creamy burrata cheese, thin slices of squash, and hearty greens.

Waffles with Fall Fruit

Waffles with Fall Fruit

Weekend mornings in autumn require a cozy breakfast to soften the crisp air outside. These waffles do just that, and they’re a perfect reason to sit at the table with good company, drink too much coffee, and gaze at the changing leaves. We use bourbon, butter, quince, and apples to complete this indulgent fall snuggle of friends and flavors. A Belgian waffle maker will give you roughly five waffles, while a regular waffle iron will make eight. Now dig out your wool socks and get to it.

Our Seasonal Favorites

Our Seasonal Favorites

We’ve been going together for about a year now, dear reader, and we think it’s serious! Thanks so much for being there and allowing us to share our passion for seasonal gluten-free food with you. In honor of our first year, we’ve hand picked our favorite fall recipes. Maybe you missed them last year or have recently joined us. Either way, these are tried and true Wild Apple fall classics that will keep you cozy and warm.

Tomatillo Kimchi Salsa

Tomatillo Kimchi Salsa

Tomatillos are a beautiful little gift from the garden, each packaged inside of the pretty paper in which they have grown. The flavor of a fresh tomatillo is much brighter when they’re just picked and we capture it in this salsa. If you’d like to have some late summer fun and add another dimension to the salsa, try grilling the tomatillos over low heat instead of simmering them on the stovetop.