Everyday I fall a lil’ bit more in love with candles.

Ever tried this one?

I bet you haven’t.


Because it just launched.

Thank the lord for Yankee Candles.

What would I do without pretty flickering candles in my life?

Don’t they just seem to make everything so much prettier?

I mean, they add such ambiance, such passion, such inspiration.

Don’t they?

Like a romantic dinner by candle light.

Or more like me. Cooking alone. In my apartment.


Still, very romantic.

Last night I was on a baking mission.

As you can see if you peeked into my apartment window…my kitchen is upside down.

Lots of pots n’ pans and Bob’s fabulous gluten-free flour.

Lots of apple skins.

Lots of spices.

The smell of freshly chopped rosemary.

And my flickering lil’ Apple Strudel candle.

I’m a lucky lil’ duck to have one of these babies burnin’ in my kitchen while baking my holiday treats.

Candles just seem to just put me in the holiday spirit.

And quite simply, this strudel is one of the best gluten-free baked goods to come outa my tiny Manhattan apartment all season.

You want this.

Trust me.

There’s no such thing as just one bite.

You’d hurt my feelings.

You need at least two bites.

Strudel, anyone?

I’ve got six more over here if you’re hungry.

Apple Strudel


Makes 8 Strudels


  • 8 large organic McIntosh apples, peeled and sliced
  • 1 Tbsp. sugar
  • 1/4 cup fresh rosemary, very finely chopped
  • 1/4 cup sugar
  • 2 tsp. ground cinnamon, plus more for topping
  • 1/4 tsp. all-spice
  • 1 1/2 cup Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1 tsp. baking powder
  • 1/3 tsp. sea salt
  • 1/4 tsp. fresh organic orange zest
  • 2 Tbsp. freshly squeezed organic orange juice
  • 1/4 tsp. gluten-free almond extract
  • 2 large eggs


  1. Preheat oven to 350 degrees F.  Spray a baking dish with nonstick baking spray.  Sprinkle with 1 Tbsp. sugar and rosemary.  Add sliced apples; spread evenly.
  2. In a large bowl, combine flour, sugar, baking powder, sea salt and orange zest.  Add orange juice, almond extract and egg; mix well to combine and form a mealy texture.  Transfer mixture on top of apples in the baking dish.  Sprinkle with additional ground cinnamon.
  3. Bake for 40 minutes or until golden brown.
  4. Enjoy!

I’m excited to announce that I’ve been asked to become an editor for the Rodale Institute. I’ll be writing Clean Food articles, recipes and interviewing farmer’s for my stories.

I’m honored to have been invited to submit this recipe to my fellow blogger pal, Cathy’s  Healthy Thanksgiving Challenge.

#1 Best-Selling Cookbook

Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

Order Your Copy
Previous Post Roasted Balsamic Lime n' Avocado Pumpkin...
Next Post Gluten-Free is About Real Food...
  • Share


  1. Hi, I’m making this now as I type. My question is where do I add the all spice & more importantly what size pan do I use? Thank you sounds great !

    1. Hi Dorothy, I like to mix the all spice in with the apples and I use a 8 X 8 baking pan.
      Hope you enjoy the Gluten-Free Apple Strudel. With Fall on its way it will be perfect!

  2. this sounds like something i am going to experiment a bit with… no eggs for me so i will sub flax seed meal and see how it turns out!! thanks for the inspiration once again!!

    1. Thanks Cathy; so happy to be a part of your Challenge. Yes, this is Bob’s All Purpose Gluten-Free Flour. Enjoy! xo