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Citrus and Sprouted Buckwheat Salad with Pistachio Dressing — Wild Apple
http://www.wildapplejournal.com/recipe-journal/2016/1/12/citrus-and-sprouted-buckwheat-salad-with-pistachio-dressing
January 12, 2016. Citrus and Sprouted Buckwheat Salad with Pistachio Dressing. January 12, 2016. Citrus and Sprouted Buckwheat Salad with Pistachio Dressing. January 12, 2016. Cup sprouted buckwheat (recipe below). Cups mixed hearty greens. Yellow grapefruit, peeled and sectioned. Blood orange, peeled and sectioned. Fennel bulb, sliced in wedges. Cup parsley leaves, torn. Pistachio dressing, to serve (recipe below). Toss all ingredients together in a large bowl, serve over pistachio dressing.
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Eggy Lemon Soup — Wild Apple
http://www.wildapplejournal.com/recipe-journal/2016/4/7/eggy-lemon-soup
April 7, 2016. April 7, 2016. April 7, 2016. An egg can create many different textures depending on how it’s combined into a dish. For instance, it can be fluffed into a lofty meringue. Or basted onto a pastry. Through the second step- the results will be well worth the effort! Cups high-quality chicken broth. Cup (4.5 ounces) cooked white rice. Cup (4 ounces) cooked chicken breast, shredded into bite-sized pieces. Cup freshly squeezed lemon juice. Ounce grated parmesan cheese. Cup chopped fresh dill.
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Connect — Wild Apple
http://www.wildapplejournal.com/connect
Sign up for news and announcements. Send us an email. All photographs Tara Donne. All food styling recipes by Liza Jernow.
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GF Basics — Wild Apple
http://www.wildapplejournal.com/gf-basics
How to Get Started. Gluten is a protein found in the grains wheat, barley, rye, spelt, kamut, oats, and triticale. Gluten gives many foods their structure and chewy texture. Think about the texture of regular pizza dough gluten makes those stretchy strands possible and holds the dough together. What is bad about gluten? How do I make sure I don’t get glutened? Some other useful tips:. It’s likely you eat lots of naturally gluten-free things already, but you may not know it! Gums, Flour Mixes, and Batters.
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Spring Millet Bake — Wild Apple
http://www.wildapplejournal.com/recipe-journal/2016/5/3/spring-millet-bake
May 3, 2016. May 3, 2016. May 3, 2016. 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 dish is our current favorite for weekend sleepovers and brunch gatherings. We think it’s best when freshly baked. Teaspoon chopped fresh thyme. Teaspoons salt, divided.
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Walnut Pound Cake with Tangerine Rose Glaze — Wild Apple
http://www.wildapplejournal.com/recipe-journal/2016/3/20/walnut-cake
March 20, 2016. Walnut Pound Cake with Tangerine Rose Glaze. March 20, 2016. Walnut Pound Cake with Tangerine Rose Glaze. March 20, 2016. Makes 1 loaf cake. Ounces walnut halves, toasted (about 1 cup). Cup sugar (7 ounces). Teaspoon fine sea salt. Cup unsalted butter, softened, plus more for pan. Cup sour cream (4 ounces). Zest of one tangerine or orange. Cups (9.6 ounces) all-purpose gluten-free flour, plus more for pan. Cup buckwheat flour (1 ounce). Add the butter, process until lightened and fluffy&#...
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Miso Mayo Dip — Wild Apple
http://www.wildapplejournal.com/recipe-journal/2016/5/26/miso-mayo-dip
May 26, 2016. May 26, 2016. May 26, 2016. Makes about 2 cups. Tablespoons gluten-free miso paste. Tablespoons white wine vinegar. Tablespoons fresh lemon juice. Cup canola or olive oil. Freshly ground black pepper, to taste. Place all the ingredients except the oil in a blender and pulse until well combined and uniform. Leave the machine running as you slowly drizzle in the oil. Sealed in an airtight jar in the fridge, it will keep for up to one week. I FeEL LIKE MAKING. All photographs Tara Donne.
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Recipe Journal — Wild Apple
http://www.wildapplejournal.com/recipe-journal
May 26, 2016. May 26, 2016. May 3, 2016. May 3, 2016. 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. April 7, 2016. April 7, 2016. March 20, 2016. March 20, 2016. If you’...
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About Us — Wild Apple
http://www.wildapplejournal.com/about-us
Wild Apple: The New Gluten-Free. Photograph by Sidney Bensimon. We love food. We love making it and photographing it, but most of all, we’re Eaters. Eaters who have over thirteen years of gluten-free living under our belt. We know firsthand that when you’re on a gluten-free diet it’s easy to turn your focus toward what’s lacking. Yet there are so many great things out there to enjoy! May I republish your recipes and/or photos on my site? Thank you for the compliment! We also love collaborating to create ...
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Bittersweet Cherry Brownies — Wild Apple
http://www.wildapplejournal.com/recipe-journal/2016/2/8/bittersweet-cherry-brownies
February 8, 2016. February 8, 2016. February 8, 2016. We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. These brownies are of the fudgy variety and they’re deep, rich, and delicious- just like love! If you’re feeling experimental, try our new favorite trick: whisk a tablespoon of gluten-free red miso paste in with the eggs for a deep malty flavor. Cup unsalted butter (6 ounces), plus more for pan. Tablespoons dried cherries (2.25 ounces), finely chopped. In a m...
