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Posted on 11-19-2012

Happy Thanksgiving Everyone!!! As many of you know I have been Gluten-Free and Egg-Free for about 4 years now. When I first started the holidays depressed me, because I felt so left out! I have posted a few of my recipes so that maybe you can indulge like myself this week:) Blessings to all!!

Gluten-Free Turkey Options:

Of course organic, free-range turkeys are best but in case that doesn't fit your pocket book here is a few other options: Butterball Turkey (Unstuffed), Empire Kosher Brand,  Honeysuckle White Frozen Turkey (please check label on this one), Perdue Gluten-Free Turkey, and Jennie-O Gluten-Free Turkey.

Gluten-Free, Dairy-Free, Egg-Free Cherry Cheesecake

Here is 2 Crust Recipes (In case you like one better than the other)

Crust 1:

2 cups of gluten-free graham cracker crumbs ( I just buy GF graham crackers and smash them up) , 1/4 cup maple syrup. Mixed those 2 ingredients in a bowl and press into a 9 inch pie pan. Bake at 350 for 5 minutes. Voila!

Crust 2:

1 1/4 cups of  GF graham cracker crumbs, 4 tablespoons of Earthland's Best non-dairy, soy-free butter, 2 tablespoons of organic sugar, 1/4 teaspoon nutmeg. Pour crumbs into a bowl, add sugar and nutmeg and stir thoroughly to blend. Add melter butter and stir to combine. Press into a pie pan and refridgerate while preparing filling.

Filling 1:

 Most no-bake cheesecakes that come in a box contain egg-free filling. If eggs and gluten are your only concern and you don't mind the preservatives this may be the way to go.

Filling 2:

Gluten-Free and Vegan: In a blender combine 8 ounces of tofu, 8 ounces of non-dairy cream cheese,  1 tablespoon of lemon zest,  1 cup of confectioners sugar. Dissolve 1 tablespoon of corn starch in tablespoon in soy or rice milk. Add to the blender and smooth. Pour filling into crust.

Bake 25 minutes on 350 then reduce to 325 and cook for 15 minutes. Let cool, and refridgerate for several hours. Pour cherry filling on top and serve.

Gluten-Free, Dairy-Free Apple or Cherry Pie

Crust (&1/2 the crumble)
3/4 cup of garbanzo bean flour
1 cup of almonds (ground to a fine flour)
3/4 cup of gluten-free oats (ground to a fine flour)
1/2 cup hemp seeds (ground to a fine flour)
1/2 cup of chia powder
1/2 cup of maple syrup
1/2 cup of coconut oil
1/4 teaspoon Xantham gum
a dash of salt

Crumble
1/2 the crust ingredients
1/2 cup of gluten-free whole oats
3 tablespoons coconut butter (or coconut oil)
1/3 cup light brown (or dark brown) sugar. I like Sucanat or Lakanto if I want to reduce my sugar intake.
A handful of crushed walnuts
 
Combine all crust ingredients into a medium bowl and mix. Take half of the dough out and press into a 9 inch pie pan making sure it is thin and consistent. Set the other half aside.
 
Filling: For times sake on Thanksgiving I use organic apple pie filling. I make it from scratch when I have more time:)
 
Crumble: Add the other half of the crust dough to the crumble mixture and and mix thoroughly. Sprinkle and gently press onto the top of the pie.
 
Bake at 375 for 45 minute. Serve warm or cold with regular, rice, or coconut ice cream. Also tru-whip (found in the organic section) is a healthier version of cool whip.
 
P.S. I use this same recipe for cherry pie but add cherry pie filling instead:)
 
 

 

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