Here are a couple of my favorite recipes for the holidays!
Gluten Free/Dairy Free Gingerbread Pumpkin Pie
I made this the other night with a whole pie pumpkin. You may sub a can of pumpkin if you like. But baking a pie pumpkin, cut in half, at 400 for 45 min is fairly easy. Cool and scoop out the meat. Use some for this recipe and save the rest for pumpkin soup or something else yummy.
You could use honey and some molasses instead of cane sugar if you wanted.
3 c pumpkin, cooked
1 c raw cane sugar
1 c coconut milk
spices to taste ( i used ginger, cinnamon and cardamom and vanilla- lots of ginger and cardamom, Nutmeg and clove are traditional. Use your favorites, but don't skimp on the ginger!)
1.5 bags of Pamelas Gluten Free ginger snap cookies blended to a powder (about 10 oz of GF ginger snaps)
2 tbsp fat of choice ( ghee is nice, coconut oil is great too!)
2 tbsp water
Mix the cookies and oil well, then add cold water to help it stick. Just a little, not enough to make it soggy!
Press crust into 9 in pie pan, bake 10 min at 400.
Pour pie filling in crust. Bake 15 min at 425 and then 45 min at 350.
Something less sweet!
Pecan Shitake GF Stuffing
1 c cooked Rice
¾ + ¼ c Pecans
¼ c Walnuts
1/8 c Sunflower seeds
¼ large onion, chopped
1 celery stalk, chopped
1 tsp Sage
1 tbsp Ghee
½ tsp Salt
Pepper to taste
1 c Bird broth
1 ½ c frozen sliced Shitake mushrooms
In a large skillet cook onions, celery and sage, salt and pepper in ghee until soft.
Process ¾ c pecans and ¼ c walnuts and ¾ c of shitake mushrooms in a food processor into a coarse paste. Use a little broth to aid the processing.
Mix cooked onion and celery, and the nut/mushroom paste with the rice. Add the remaining nuts, mushrooms, broth and 1 egg to the rice and veggies. Mix well. Put into a casserole dish and bake at 425, uncovered for 35-40 min, until the top is browned and the middle is stiff.
Serve with bird and cranberries! Yum! Gluten free goodness!