It’s time once again for the Secret Recipe Club.
This month, I switched to Group D, and now I get to explore a whole new group of blogs. And, as luck would have it, I was actually assigned the Group D hostess’ blog, Fantastical Sharing of Recipes. Lucky me!
Fantastical Sharing of Recipes is written by Sarah, a young mom that is chronicling the recipes she tries and loves. She has a wide variety of recipes, and there’s probably something in there to suit just about everyone’s tastes.
This month I let the kiddo choose the recipe. And, I’m sure you’re all shocked, but he chose a sweet recipe. He is currently sitting in the dining room making nom nom nom sounds while noshing on Fruit Nachos. For breakfast. It’s a sleepover morning. That’s how we roll.
I, of course, had to modify the recipe just a bit, to suit our food restrictions. But, the spirit of the recipe is the same.
5 gluten-free “flour” tortillas. (I used brown rice tortillas.)
1/2 cup sugar
2 t. cinnamon
spray oil (I use the hand-pump sprayer – just oil pumped with air.)
1 container non-dairy yogurt (I used So Delicious Vanilla Coconut yogurt.)
Sauteed Apples (recipe below)
Preheat oven to 375°. Mix together the sugar and cinnamon. Spray each tortilla with oil (or brush with oil). Sprinkle cinnamon sugar on tortillas. Cut into 8 pieces. Bake until crispy. (Gluten-free tortillas take a bit longer – mine took about 11 minutes.)
Top tortilla chips with sautéed apples (or other fruit of choice) and dollops of yogurt. Nosh.
1 T. coconut oil
2 apples, cored and diced
2 T. maple syrup
In a skillet, melt the coconut oil. Add apples and maple syrup. Sauté until edges are brown – about 10 minutes.