Healthy Apple Tart with Caramel Sauce – Gluten Free

Healthy Apple Tart with Caramel Sauce – Gluten Free

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Not only is this healthy apple tart gluten free, it is also egg and dairy free as well. My daughter was having some health issues last year and a food sensitivity test came back to avoid dairy, eggs and gluten.

These results came in just before the holidays so was I in bind to figure out how to make a gluten, egg and dairy free Thanksgiving. I mastered some killer brussels sprouts with bacon, almonds and cherries and a gluten, egg and dairy free butternut squash and quinoa stuffing  and an amazing herbed butter to season my turkey with. My friend over at Delish Girl made this healthy apple tart for our dessert and was sweet enough to pass along the recipe. I took a stab at making it again for a later holiday gathering and it turned out delicious and is absolutely gorgeous!

The dairy free healthy caramel sauce that gets drizzled on top is also delicious over some dairy free or regular ice cream or use as a dipper for fruit. You can put it your coffee for a healthy home-made caramel macchiato, drizzle over a brownie or anything else you like. You can find the recipe for the healthy caramel sauce here as you will want to make it ahead of time.

This recipe works best in an 8″ or 9″ tart pan with a removable bottom. If you have a larger tart pan, I would double the crust recipe so it can evenly cover the sides and bottom of pan. You want a fairly thick crust so it holds its shape when sides are removed from pan.

I know there are many out there who are on special diets but still want and crave those comforting holiday foods. This healthy apple tart would be a great addition to your Thanksgiving or holiday table and your gluten free guests will love it. Enjoy!

Healthy Apple Tart with Caramel Sauce

1 cup of finely ground almond flour
⅓ cup tapioca flour
2 tablespoons of coconut sugar (or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
¼ teaspoon unrefined salt
⅓ cup cold butter, or non-hydrogenated palm shortening (for a dairy-free version, use one of the palm shortenings listed above – firm coconut oil could also work, but is a little more finicky)
2 tablespoons cold water
3 large Honeycrisp apples
Juice from half a lemon
¼ cup coconut sugar ((or sweetener of choice, such as unrefined cane sugar, organic evaporated cane sugar, maple sugar)
2 tablespoons tapioca starch/flour, arrowroot flour, or organic cornstarch
2-3 tablespoons of caramel sauce

Make caramel sauce, and set aside to cool (can make a week ahead, if desired)
In a food processor, combine the almond flour and tapioca flour with the salt and sugar.

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If using butter, cut into cubes and add, or measure the palm shortening out and place in the food processor.

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Pulse until the shortening or butter is blended into the flour in small pieces (biggest pieces should be the size of a small pea). Pulse after each addition of tablespoon of cold water. (You want the dough just to be moist enough that it sticks together when you pinch the dough into a small ball. I found that two tablespoons was just enough.

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Press into the tart pan, making sure that there is a good ¼ inch or so of dough pressed along the side all around the tart pan. This will help make the tart more stable once cooked. Place in fridge. (you can prepare this hours ahead of time, if desired, just cover).
Preheat oven to 375F.

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Peel the apples, core them, and then thinly slice. Toss them in a medium sized bowl with the lemon juice, sugar, and tapioca starch. Take the tart pan out and artfully fan out the apple slices in the pan in a circular pattern (if using a circular pan). You want the apple slices to be angled, but not flat (as you wouldn’t be able to fit many slices in that way).  Leave any remaing juice from apples in bowl. DO NOT pour it over the top as it will make the tart too soggy and will not bake properly.

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Take the previously prepared caramel sauce, and brush on caramel sauce over all of the apples. Set tart pan on cookie sheet and
place in oven. Cook for 40-70 minutes or until the apples are fork tender, and the crust is cooked. I covered with foil at 40 minutes to keep the crust from over browning.

Take out of the oven and cool thoroughly before removing the sides of the tart pan. Slice, and enjoy plain, or with whipped cream or ice cream, served with extra caramel sauce. Enjoy!

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Healthy Caramel Sauce

Healthy Caramel Sauce


This delicious healthy caramel sauce is gluten, egg and dairy free. It is delicious over apples, ice cream or whatever you want to drizzle it over.


It is the sweet ingredient in this recipe for my healthy apple tart that is also gluten, egg and dairy free.

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It is so easy to make and can keep for a week or two in the fridge. Enjoy!



2/3 cup granulated coconut sugar
1/2 cup honey
4 tablespoons coconut oil or butter
Dash or two of unrefined salt (more for a “salted caramel taste”)
1 cup full-fat coconut milk
2 teaspoon vanilla


In a small saucepan, put in the coconut sugar, honey, and coconut oil or butter, along with the salt. Heat over medium heat, stirring to evenly melt the honey and coconut oil or butter.

As soon as it’s starting to bubble, set the timer for two minutes. Stir the bubbling mixture once or twice during these two minutes.

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Very carefully stir in the coconut milk until it is mixed in.


Once it has returned to a low simmer, simmer for another minute or two, or until the mixture has thickened up again (it won’t be super thick while hot…but will thicken up considerably as it cools. You want it to be thick enough to coat a spoon, but still thin enough to be very easy to drizzle. Don’t heat longer than two minutes).
Take off of the heat, and stir in the vanilla. Let cool to desired temperature before serving. If you want a warm caramel sauce, simply reheat before serving.

Will keep at least 1-2 weeks refrigerated. Makes 2 cup.

Dairy Free Herb Butter Roasted Turkey

Dairy Free Herb Butter Roasted Turkey

This herb butter spread is dairy free and perfect for slathering up your Thanksgiving turkey.  It also makes a great spread for rolls and bread. Just be sure to make two separate batches as you would not want to cross contaminate your butter while messing with a raw turkey.

I created this recipe for my daughter who is off of gluten, eggs and dairy due to some health issues. Other gluten, egg and dairy free dishes I’m making for Thanksgiving include Quinoa and Roasted Butternut Squash Stuffing and Roasted Brussel Sprouts with Bacon, Almonds and Dried Cherries.

Dairy Free Herb Butter

Herb Butter

Herb Butter

1/2 cup Earth Balance Olive Oil Spread
2-3 sprigs each of fresh rosemary, thyme and sage, chopped
2 cloves fresh garlic, pressed
Salt and pepper to taste

Combine all ingredients and mix well, then give your turkey a good rub down with it.

Turkey with Herb Butter

Turkey with Herb Butter

I usually stuff the cavity of the bird with some fresh sage, thyme and rosemary along with a cut up orange, onion and a few garlic cloves.  Bake turkey according to package directions and enjoy!


Herb Roasted Turkey

Dairy Free Herb Butter Roasted Turkey

Create a Stress Free and Gluten Free Thanksgiving or Holiday Dinner with help from Whole Foods Market

Whole Foods Market is helping me create a stress free, gluten free, egg free and dairy free Thanksgiving and Holiday Season.

Whole Foods Market

I’m sure the questions are crossing your mind as to Why I need a gluten, egg and dairy free Thanksgiving? How Can Whole Foods Market Help? Can it be done and still be delicious? What are you cooking? Do you have any recipes?

Keep reading to find out.

Why do I need it gluten, egg and dairy free?

My daughter has recently been diagnosed with some health issues and some food allergy testing indicates that eggs and dairy are giving her trouble and the doctor has recommended staying off gluten as well.

How can Whole Foods Market help?

Whole Foods Market will do the cooking for you this holiday season by preparing the entire feast or just a few sides. Whatever you need they have it, including dishes for alternative diets. They also have holiday appetizer and party platters as well as desserts. Need a Turkey? They have those too. Get pre-roasted, brined, uncooked or smoked! You can also get a variety of other cuts of meat including lamb, beef and more. There is also a selection of seafood available. Find a full list of options here.

For the recipes I’m preparing, Whole Foods Market carries vegetables and salads that are already washed and cut ready for use or roasting as well as pre roasted and cooked ingredients needed for my dishes.

Can it be done and still be delicious?

YES! The prepared foods are made with the all of the high quality products that are sold in the store and is a lifesaver at the moment. I have always tried to eat healthy but have never been forced to cook a certain way until now and Whole Food Market is saving Turkey Day!

I sampled the vegan mashed potatoes in the store and am going to order them for our Thanksgiving meal. They are creamy and delicious made with olive oil and coconut milk. I will also order the vegan pumpkin pie, which I have sampled as well. It is so good! I’m not sure the crust is gluten free but I am sure my daughter will have no trouble scooping out the middle.

What else are you cooking?

I have my 27 pound Diestel No GMO Turkey from Whole Foods thawing in the fridge as we speak! I will slather him up with my dairy free herb butter just before cooking. This butter is super simple to make and yummy to use as a spread for bread and rolls as well. Just make sure you make separate batches!

I have been inspired by Whole Foods Autumn Couscous and will be making my own version using quinoa, cranberries, pistachios, roasted butternut squash and a handful of the kale. This is going to be our stuffing alternative.

I’ll make gravy using gluten free flour and the broth from the turkey to go with those awesome Whole Foods Vegan Mashed Potatoes.

I make the best roasted brussel sprouts with bacon and dried cherries.

Do you have recipes?

Sure, I’ve included them below. Enjoy!

Whole Foods carries everything I need to make this holiday season healthy and stress free! I wish to thank Whole Foods for providing me with a gift card to purchase my dairy free, egg free and gluten free ingredients which makes me stress free! Thank you Whole Foods Market!

I would like to thank all of my readers as well and wish you a happy and healthy holiday season. Enjoy the recipes.


Herb Butter


1/2 cup Earth Balance Olive Oil Spread
2-3 sprigs each of fresh rosemary, thyme and sage, chopped
2 cloves fresh garlic, pressed
Salt and pepper to taste

Combine all ingredients and mix well, then give your turkey a good rub down with it. I usually stuff the cavity of the bird with some fresh sage, thyme and rosemary along with a cut up orange, onion and a few garlic cloves. Bake turkey according to package directions and enjoy!



Rosted Butternut Squash and Quinoa Stuffing

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2 cups cooked quinoa
2 1/2 cups of roasted butternut squash chunks
1/2 cup chopped red onion
1/2 cup chopped celery
1 clove garlic, chopped
1/2 cup vegetable or chicken stock
1 cups chopped kale or fresh spinach
1/2 cup toasted pistachios
1/2 cup dried cranberries
2 tablespoons of olive oil
salt and pepper to taste

The prepared foods section at Whole Foods and salad bar should have pre cooked quinoa and butternut squash (you could also use sweet potatoes as they have those sometimes too) as well as chopped kale. You could also use fresh spinach. If cooked squash or sweet potatoes are unavailable the produce section should have either or sometimes both cut and ready for roasting. If all else fails you can peel, cut and roast your own.

If they don’t have cooked quinoa available, just grab a box and cook at home according to the package directions.

quinoa stuffing 1

Stuffing Preparation:
Add olive oil to skillet over medium heat. Add chopped onion and celery and sauté for 3-4 minutes.

quinoa stuffing2

Add vegetable or chicken stock. Let simmer 8-10 minutes until liquid is almost absorbed.
Add chopped kale and mix together until kale is slightly wilted.

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In large bowl combine cooked quinoa, roasted butternut squash, vegetable mixture, toasted pistachios and dried cherries. Season with salt and pepper to taste. I like using Fisherman’s salt. It’s a new seasoning salt I have found that I have fallen in love with.

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Mix all ingredients together and place in a baking dish. Bake at 350 for 15 to 20 minutes

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If you wish to make this recipe ahead of time just assemble all ingredients, place in baking pan and refrigerate until ready use. Bake at 350 for 20 to 25 minutes. Yield: 6 1 cup servings

Roasted Brussel Sprouts

Roasted Brussel Sprouts - Sharmin Meadows

1 1/2 lb Brussel sprouts cut in half (rinse before cutting and remove outer leaves if they look funky)
Handful chopped bacon, cooked (I just buy the pre-cooked bag)
Handful chopped almonds
Handful dried cherries
Olive oil
Salt and pepper
Yield 6 servings

Combine sprouts, bacon, cherries and almonds. Toss with olive oil to coat. Add salt and pepper to taste and toss again. Place on shallow roasting pan and roast at 425 20-25 min. Take out halfway through cooking and toss around to get both sides roasted. If the sprouts don’t look like they are getting brown enough you can bump oven temp up to 450.

Yield: 6 servings