Holiday Recipes
Graham Cracker Crust
1 ½c graham cracker crumbs (gluten free)
4T coconut oil
2T Ghee
¼ c sugar
Melt both coconut oil and ghee and mix with sugar and crumbs. Press and cool for
1 hour.
Sweet Potato Casserole with Pecan
Praline Topping {Dairy-Free, Gluten-Free}
Ingredients
3-4 large sweet potatoes
2/3 cup coconut milk
1/3 cup maple syrup
1/4 cup melted butter or coconut oil
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon fine salt
1 egg
1 1/4 cup chopped pecans
1/2 cup gluten-free, all-purpose flour*
1/2 cup light brown sugar (or coconut sugar)
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup butter or coconut oil, in solid form
Instructions
1. Peel and chop the sweet potatoes into large 2-inch chunks. Place the chunks in a
large
saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer
until the
sweet potatoes are fork tender, about 15-20 minutes.
2. Meanwhile, preheat the oven to 350 F. Grease a quart-size casserole dish. In a
bowl, combine
the pecans, flour, sugar, salt, and vanilla, Cut in the butter or oil with a fork until
the mixture is
sandy with pea-sized chunks of butter. Set aside.
3. When done cooking, drain the sweet potatoes well. Process the sweet potatoes in
a food
processor until smooth and creamy. You may have to do this in batches.
Alternatively you can
whip them up with a hand or stand mixer. Measure out 3 cups of the mashed sweet
potatoes
and place into the bowl of a stand mixer or bowl to use with a hand mixer. Any
extras make a
yummy snack for later!
4. Add the coconut milk, maple syrup, butter or oil, vanilla, cinnamon, nutmeg,
and salt to the bowl.
Whip to combine. Add the egg and continue to whip until smooth and creamy.
5. Pour the sweet potatoes into the prepared dish and top with the pecan mixture.
Bake for 25-30
minutes, until the top is golden and the sweet potatoes are bubbling. Enjoy!
{raw} mini triple chocolate cream cake
A rich dairy-free raw vegan chocolate cheesecake that will melt in your mouth!
Naturally gluten and grain-free.
Paleo. This chocolate cream cake is loved by everyone!
Ingredients
Pecan Chocolate Crust:
1 cup pecan meal (just ground up pecans, can use any nut meal of liking)
3-4 medjool dates (or 2-3 tbsp maple syrup)
1/2 cup cacao powder (cocoa powder)
pinch sea salt
Filling:
1 teaspoon vanilla
2 cups cashew, pieces
1/2 cup coconut oil, liquid
1/2 cup maple syrup ( or honey or coconut nectar)
1/2 cup water
2 teaspoons vanilla
3/4 cup raw cacao powder (or cocoa powder)
1/4 cup coconut oil (liquid)
Topping:
1 tsp vanilla
2 tbsp maple (or stevia)
5 tbsp cocoa powder
Directions
1. place all ingredients into a food processor (can do in a blender) and pulse till
combined. you
want the crust to slightly stick together.
2. grab your mini cheesecake pan and scoop your pecan chocolate crust into your
pan. press
down with fingers to firmly place the crust into pan.
3. set aside as you make your filling.
4. soak cashews (or macadamia nuts) for about 10- 15 minutes (optional) then rinse
well. place
cashews into blender with maple syrup, vanilla, and water. blend for a little bit to
get it creamy.
5. next add in your cacao powder and coconut oil. blend till creamy. you may have
to scrape down
the sides a few times. just keep blending till it is nice and smooth.
6. **we like our chocolate cream cake on the rich chocolate not too sweet side, you
may add in a
little bit more sweetness if desired
7. once chocolate filling is blended begin scooping your filling into your mini
cheesecake pans. fill
them to the top. set the chocolate cream cakes into your freezer to set for a few
hours before
removing from pan.
8. place everything into a bowl and stir until well combined. sweeten to taste!
9. top cheesecakes with chocolate sauce.
10. pecans add great to add too.
Pumpkin Pie - Gluten & Dairy Free
Author: Linda Etherton
Ingredients
1 pie crust recipe
1¾ cups pumpkin puree or canned pumpkin
¾ cup sugar
2 eggs
¾ cup almond milk
½ teaspoon vanilla
½ teaspoon salt
½ teaspoon cinnamon
1½ teaspoons pumpkin pie spice
Instructions
1. Prepare the pie crust dough according to directions, but let it rest while you put
together the rest of the
ingredients.
2. Combine all the ingredients using a fork to mix them together.
3. Roll and press the pie dough into a 9 or 10 inch pie plate.
4. Add the filling to the unbaked pie crust. Bake at 400 degrees 45-55 minutes
(longer for a 9 inch pie).
5. Cover the crust with foil or a pie shield after about 30 minutes. You can use foil
by cutting a large
round hole in the center of a piece of foil and placing it over the pie, loosely
forming it to the sides of
the pie dish.
6. Let cool before cutting.
Dairy Free Chocolate Pudding
"Pudding made with soy, this little chocolate wonder, completely vegan."
INGREDIENTS:
3 tablespoons cornstarch
1/4 teaspoon vanilla extract
2 tablespoons water
1/4 cup white sugar
1 1/2 cups soy milk
1/4 cup unsweetened cocoa powder
DIRECTIONS:
1. In small bowl, combine cornstarch and water to form a paste.
2. In large saucepan over medium heat, stir together soy milk, vanilla, sugar, cocoa
and cornstarch mixture. Cook, stirring constantly, until mixture boils. Continue
to cook and stir until mixture thickens. Remove from heat. Pudding will
continue to thicken as it cools. Allow to cool five minutes, then chill in
refrigerator until completely cool.
Gluten Free Sugar Cookie Recipe
Yields: about two dozen cookies depending on the size of cutters used.
Author: MOMables
Cuisine: Baking
Serves: 20-24
Ingredients
1 cup of sugar
½ cup of butter, softened
1 large egg
1 tablespoon water or milk
1½ teaspoons vanilla
¼ teaspoon salt
¼ teaspoon of cinnamon (optional)
½ teaspoon of xantham gum (omit if your all purpose flour has it)
2 cups of gluten free all-purpose flour (I've used Better Batter, King
Arthur Flour or Cup4Cup)+ more for rolling/dusting)
Instructions
1. In a large bowl, cream butter & sugar at medium speed.
2. Add egg, water or milk, vanilla, salt, and cinnamon (optional). Blend until
mixed well.
3. Add xantham gum and flour. Mix at a low speed until well combined.
4. Cover and refrigerate for at least one hour.
5. Preheat oven to 350 degrees.
6. Roll out dough onto a lightly floured surface, about ¼" thick.
7. Cut out with selected cookie cutters and place on baking sheet. Make sure
cookies are not touching.
8. Reform and roll out scrap dough, then continue cutting more cookies.
9. Bake 10-12 minutes. Remove from oven and let cookies cool five minutes on
cookie sheet before removing
onto a cooling rack. Cool completely before decorating.
10. Store in an airtight container for up to 5 days.
Notes
Not all gluten free flours are the same. I've included the 3 all purpose flours that
I've made this with and that
have yielded great cookies.
Refrigeration is a must, otherwise your dough will be too sticky to roll and cookies
will spread. If you roll out your
dough and it's too sticky to "pick up", put it back in the fridge prior to cutting.
Gluten free flour isn't like regular flour, it doesn't absorb moisture like wheat. Like
with any gluten free recipe,
using the same flour suggested is recommended and substitutions are highly
discouraged.
12/24 Revision: I've reduced the amount of butter in this recipe to ½ cup. Reason: I
used a rice + corn starch
flour mix and the cookies were too soft. If you are using a homemade flour mix,
with ½ cup butter you should be
ok.