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Found 30 results

  1. If you're looking for a seasonal twist on a familiar favorite, then these zesty pumpkin quesadillas might be just the ticket. Ingredients: 2 cups canned pure pumpkin puree 1 teaspoon ground cumin 16 corn tortillas 4 ounces Cotija cheese, crumbled ½ cup chopped walnuts, toasted 3 tablespoons vegetable oil 1 large ripe avocado 1 small bunch of cilantro, chopped 8 ounces of salsa of choice Directions: Toast walnuts in a skillet over medium heat. Toss until toasted. Set aside. In bowl, stir pumpkin and cumin; season. Spread very thinly over 8 corn tortillas. Sprinkle with cheese and nuts. Top with remaining tortillas. In large skillet, heat 1 tablespoon of oil to medium. Cook quesadillas one at a time, turning once and adding more oil between batches, until browned, about 3 minutes. Cut into wedges and serve with salsa of choice, chopped cilantro, as desired, and sliced avocado.
  2. Celiac.com 11/24/2015 - It's also a great way to make use of any leftover holiday pumpkin. This version features a whole chicken, with pumpkin or squash, rice, potatoes, onions, corn and other delicious vegetables to deliver a wonderful stew that will satisfy hungry eaters. Serve it with a dash of merkén or aji (smoked ground pepper), chopped parsley, and some lime wedges, and it's a winner. Ingredients: 1 whole free-range chicken, cut into 8 pieces 6 cloves garlic, smashed and divided 3 tablespoons long-grain rice 2 tablespoons olive oil 6 carrots, peeled and coarsely chopped 6 large potatoes, peeled 1 medium yellow onion 1 leek, chopped coarsely 1 cup green beans, sliced finely 6 pieces of corn-on-the-cob, 2-3 inches each 6 medium chunks fresh pumpkin or yellow squash, as desired 1 sprig fresh oregano 1 small bunch of fresh parsley, tied to oregano with kitchen twine 1 tablespoon sea salt 6-8 whole black peppercorns For garnish: small dish of Merkén, fresh cilantro, chopped parsley, and a dozen or so lime wedges. Directions: Season the chicken pieces with salt, pepper, and rub with 3 cloves of garlic. Place seasoned chicken, along with the 3 garlic cloves, into a large stock pot and cover with 3-4 quarts of water. Bring to a boil, then reduce heat and simmer for 40 minutes or so, until the skin is soft. Skim away excess fat and froth as it develops. When chicken is cooked, remove the chicken to a large plate or dish, and strain the broth through a cheesecloth. Reserve stock and chicken pieces separately. Rinse the rice under cold running water until it runs clear. In a large pot, heat the olive oil to medium-high heat, and add the leek, onion, carrots, and remaining garlic, stirring about 3-4 minutes, until brown. Add the potatoes, pumpkin, washed rice, salt, pepper, parsley/oregano bundle. Return the stock to the pot and bring to a simmer for about 25-30 minutes until the potato and pumpkin are tender when poked with a fork. When potato and pumpkin are tender, add the green beans and corn along with the reserved chicken pieces. Cook for 10 minutes longer so that the flavors meld. Remove the parsley/oregano bundle from the stock and salt and pepper to taste. To serve, include a piece of chicken, potato, pumpkin, corn-on-the-cob, a few carrots, rice, leeks, onions, and green beans in a deep bowl. Top vegetables and chicken with broth, and add a dash of merkén, cilantro, parsley, and/or lime, as desired.
  3. Now is the season for pumpkin bread and I want to share with you a product that I think you will love: Whole Note All Natural & Gluten-Free Pumpkin Bread and Muffin Mix. Whole Note Food Co. does not make your typical unhealthy gluten-free mixes—they go way out of their way to use healthy, whole grain flours that include brown rice, buckwheat, teff, flaxseed, millet, oats and sorghum. Their mixes are also a cinch to make, and for this mix I only had to add eggs, oil, and pumpkin. I opted for the pumpkin loaf over the muffins, and was very happy with my choice because it turned out great! The flavor and texture were excellent, and I really loved the balance of spices which reminded me of eating one of my favorites: pumpkin pie. I liked the pumpkin bread mix so much that I also decided to try their Whole Note All Natural & Gluten-Free Buttermilk Pancake Mix. I've been searching for healthier versions of gluten-free pancakes that also taste good, and I am happy to report that these pancakes succeed very well at both. I highly recommend both mixes for anyone on a gluten-free diet, and especially for those who are also trying to eat healthier gluten-free versions of their favorite foods. For more info visit: www.wholenotegf.com
  4. Celiac.com 11/21/2014 - This holiday twist adds pumpkin and spice to one of our most popular gluten-free cheesecake dessert recipes. It’s sure to be a big hit with cheesecake lovers, pumpkin pie lovers and, most importantly, gluten-free eaters looking for a delicious dessert. Ingredients: 1 pound cream cheese, 2 (8-ounce) blocks, softened ½ can solid-pack pumpkin (about 8 ounces) 3 whole eggs 1½ tablespoons potato flour 1 cup sugar ¾ teaspoon pumpkin pie spice ¾ teaspoon vanilla extract Almond Meal Crust: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Almond Meal Crust Directions: Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool. Cheesecake Directions: Heat oven to 300 degrees F. In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add pumpkin, and beat slowly while adding sugar, pie spice, potato flour and vanilla. Add the eggs, one at a time, and continue to beat slowly until combined. Beat 1-2 minutes until creamy, but not over-mixed. Pour the filling into the crust-lined pan and smooth the top with a spatula. Note: I sometimes have extra filling. If so, I just use what I need and discard the rest. Bake at 300 degrees F for 1 hour. The cheesecake should still jiggle, so be careful not to overcook. Remove and allow to cool in pan on a wire rack for 30 minutes, then place in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Release the side of the pan and set aside. To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut.
  5. Celiac.com 10/30/2014 - As much as you might love Halloween, you just can’t (or shouldn’t) have candy for dinner. When dinner time comes, consider whipping up this delightfully hearty pumpkin chili. Sauté some onion and garlic, transfer all the ingredients to a slow cooker, and four to five hours later, bang! Just remember to add your favorite garnishes and enjoy. Ingredients: 2½ cups cubed lean beef stew meat 2 tablespoons olive oil 1 medium onion, chopped 1 small sweet yellow pepper, chopped 1 small sweet red pepper, chopped 4 garlic cloves, minced 1 can (15 ounces) black beans, drained and rinsed 1 can red kidney beans, drained and rinsed 1 can (15 ounces) solid-pack pumpkin 1 can (14-½ ounces) diced tomatoes, with juice 3 cups chicken broth ½ cup dry white wine 2 teaspoons dried parsley 2 teaspoons chili powder 2 teaspoons onion powder 1 teaspoon garlic powder 1½ teaspoons ground cumin 1½ teaspoons dried oregano ½ teaspoon salt ½ teaspoon black pepper Cubed avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream Directions: In a large skillet, heat oil over medium-high heat. Add onion and peppers, and cook until tender. Add garlic, and cook another minute or so. Transfer to a large slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. Serve with avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream. Goes great alone with toasted gluten-free bread, or over rice.
  6. This recipe comes to us from Belinda Meeker. Ingredients: 3 medium ripe Banana's smashed or 9 ounces of pumpkin 1/3 maple syrup 1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade) Directions: Mix together and set aside. Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container). Muffin Mix Ingredients: 2 cups gluten-free flour 1 teaspoon xanthan 1 cup packed brown sugar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin spice 2 table spoons buttermilk powder 2 eggs beaten 1/3 cup vegetable oil ½ cup water Directions: Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.
  7. 1 Tbsp. butter 1 tsp. cumin 1/2 cup chopped onions 1 Tbsp. crushed garlic 1 Tbsp. chili powder (optional) 1 can (14.5 oz.) diced tomatoes with crushed chili peppers (rinsed and drained) 1 can (15 oz.) black beans (rinsed and drained) 2 cups gluten free chicken broth 2 16-oz. cans pumpkin Fresh cilantro Sour cream or plain yogurt Fresh lime Heat the butter in a large pot over medium heat. Stir in the cumin, onions, garlic, and chili powder (if using) and cook 2-3 minutes. Add the tomatoes, and bring to a simmer. Partially cover the pot, and stir occasionally until slightly thickened (about 5 minutes). Stir in the black beans, chicken broth, and pumpkin. Simmer over medium high heat, for a few minutes. Then reduce the heat to low, and simmer, covered, for about 10 minutes or until thoroughly heated. Use an immersion blender to blend the soup until smooth. Or, transfer the soup to a blender, and blend in batches. Ladle into bowls, and garnish with the cilantro, sour cream or yogurt, and a squeeze of lime juice.
  8. Jennifer Arrington

    Holiday Pumpkin Bread (Gluten-Free)

    During the holidays I find myself missing certain holiday foods terribly. The one that really gets me is pumpkin pie. No matter what anyone says, it’s just not possible to make a gluten-dairy-sugar-free pumpkin pie and call it a pie... So, this holiday, in the quest for something pumpkin-y I came up with a simple recipe for pumpkin bread that I can eat with abandon, that tastes great, and that doesn’t contain any gluten, dairy, or table sugar (sucrose). Ingredients 1 package (8 oz.) Fearn Brown Rice Baking Mix. The box contains 2 packages of mix – 8oz each. 1 - 15 oz. can pumpkin ½ to 1 tsp. cinnamon ½ to 1 tsp. pumpkin pie spice 2 eggs ½ cup olive oil ½ cup unsweetened applesauce Directions Preheat oven to 350F. Place a small amount of olive oil in the bottoms of 4 mini-loaf pans. (I use ceramic pans purchased from Michaels for a whopping 99c each). In a large mixing bowl, mix eggs and pumpkin until well blended. Add oil and applesauce and mix well. In a separate bowl, combine one package of Fearn Brown Rice Baking Mix with the cinnamon and pumpkin pie spice. (I vary my amounts of spice depending on the mood of the day but usually use between ½ - 1 tsp of each.) Mix the dry ingredients into the pumpkin mixture until all ingredients are well blended. The mixture will be quite thick. Spoon into 4 prepared mini-loaf pans. Bake at 350F for 35-45 minutes or until the tops are brown. Test for "doneness" with a toothpick. I enjoy my pumpkin bread served warm with Organic Smart Balance butter spread. My children (who can thankfully eat mostly anything) eat it with a dollop of Redi Whip. If I eat it for dessert, I heat up a slice and then add Silk Soy Vanilla Yogurt on the side. This quite satisfies my dessert-with-cream longing. Happy gluten-free eating!
  9. Here's a fun n' tasty Gluten-Free and Dairy-Free recipe for Apple Pumpkin Strudel that is quite unique from your traditional apple pie or apple crumble....perfect for the holidays or for a casual dinner party dessert. Enjoy! Pumpkin Apple Strudel Gluten-Free and Dairy-FreeMakes 8 Strudels Ingredients: 8 large organic Granny Smith apples, peeled and sliced 1 (15 oz.) can pumpkin puree 1 Tbsp. sugar 1/4 cup fresh rosemary, very finely chopped 1/4 cup sugar 1 Tbsp. ground cinnamon, plus more for topping 1/6 tsp. all-spice 1 1/2 cup Gluten-Free All-Purpose Flour (I used Bob's Red Mill) 1 tsp. baking powder 1/4 tsp. sea salt 1/4 tsp. fresh organic lemon zest 2 Tbsp. freshly squeezed organic lemon juice 1/4 tsp. gluten-free almond extract 2 large eggs Directions:Preheat oven to 350 degrees F. Spray a baking dish with nonstick baking spray. Sprinkle with 1 Tbsp. sugar and rosemary. Add sliced apples and pumpkin puree; spread evenly. 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. Bake for 45-60 minutes or until golden brown. Enjoy!
  10. Anyone ever had a pumpkin milkshake? Here's some sites but what did YOU do?? http://drinks.seriouseats.com/2012/10/pumpkin-milkshakes-halloween-drinks-desserts-party-recipes.html http://www.ourbestbites.com/2009/09/pumpkin-pie-milkshake/ http://www.myrecipes.com/recipe/pumpkin-pie-shake-10000001141977/ {this one might work with rice milk and rice icecream
  11. This recipe comes to us from RissaRoo in the Gluten-Free Forum. Ingredients: ½ cup butter 1 cup white sugar ½ cup packed brown sugar 2 eggs, slightly beaten 1 cup pumpkin 1 teaspoon gluten-free vanilla 1 ½ cups white rice flour 3/4 cup tapioca starch 1 ¼ teaspoon xanthan gum 3 teaspoons gluten-free baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon nutmeg ½ teaspoon ginger ½ teaspoon salt ½ cup gluten-free chocolate chips Directions: In large mixing bowl beat together butter and sugars; add eggs, pumpkin and vanilla. Mix until well blended. In medium mixing bowl combine dry ingredients and add to creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto a greased cookie sheet. Bake at 350F degrees for 12 minutes.
  12. This recipe comes to us from Dianne Steeper Preparation Time: 10 minutes Cooking Time: about 20 minutes Ingredients: 2 Eggs (or 1 egg and 2 egg whites) ¼ cup (½dL) Canola Oil ½ cup (~100g) Raw Honey ¼ cup (½dL) Unsweetened Applesauce 1 cup (~400g) Mashed, cooked pumpkin 1 ½ (210g) Brown Rice Flour ½ cup (70g) Soya Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Cinnamon ½ teaspoon Allspice dash Salt ½ cup (~60g) Raisins (optional) ½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well) Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.
  13. Fluffy, yummy, subtly pumpkin-y (is that a word?!) pancakes that just beg for the cooler temperatures of autumn! Decorate with strategically placed berries or chocolate chips to make jack-o-lantern pancakes! Ingredients: 1 1/4 cup Jules Gluten Free All Purpose Flour 1 tsp. baking powder, gluten-free 1 tsp. pumpkin pie spice 1 tsp. cinnamon 1 large egg or egg substitute (¼ cup mashed banana works well here) 2 Tbs. canola oil 1 Tbs. brown sugar, packed 1/2 cup puréed pumpkin 1 1/2 cup milk (dairy or non-dairy) 1/2 cup raisins, cranberries or chocolate chips (optional) High heat cooking oil for the pan Directions: Sift the flour, baking powder and spices together and set aside. Whisk the egg, oil and brown sugar until mixed. Stir in the pumpkin, then add this wet mixture to the dry ingredients. Slowly add the milk while stirring until blended. Fold in berries if using. Using an electric skillet or large skillet over medium-high heat, add enough high heat cooking oil to lightly coat the entire surface. Carefully add spoonfuls of the batter to the hot oil, spreading the batter with the back of a spoon to thin it out. Decorate with berries or chips before flipping when the uncooked side begins to bubble and the cooking surface is golden brown. Serve warm with maple syrup or confectioner's sugar. Serves 4.
  14. It doesn’t really feel like autumn until there’s a big bowl of pumpkin seeds waiting on the kitchen table. They’re best fresh but can be stored in the freezer for up to a month. I prefer my seeds on the spicy side, but this recipe can easily be toned down without one of the chili powders. A sweeter version with honey, cinnamon and brown sugar is great on yogurt or cereal. Ingredients: 2 cups pumpkin seeds, rinsed and dried 1½ tablespoons canola oil 2 teaspoons garlic powder 1 teaspoon crushed red pepper ½ teaspoon ancho chili powder ½ teaspoon each salt and pepper Directions: Preheat oven to 350 degrees F. In a large bowl, toss pumpkin seeds with oil and spices. Spread onto a baking sheet and bake for 12-15 minutes. Seeds should be a light golden brown. Cool completely and serve or store for up to one week.
  15. Ingredients: 1 ½ cups gluten-free flour mix 1 teaspoon cinnamon ¼ teaspoon nutmeg 1 large egg 1 tablespoon brown sugar, packed 1 tablespoon vegetable oil ¾ cup canned or pureed pumpkin (I used leftover candied sweet potatoes & added less sugar) 1 cup water, more or less Directions: In a medium bowl, mix the pancake mix and spices together. In another bowl, whisk the egg and the brown sugar together. Stir in the oil, pumpkin and most of the water. Add the liquid ingredients to the dry ingredients. Stir until just combined adding more water to obtain the right consistency.
  16. This recipe comes to us from Sue Shouldis. Directions: Put about 3 eggs in a bowl, whip them with a whisk, add a 15 oz. can of pumpkin and ½ cup of sugar. Blend it in, then add a 1 ½ cups of milk, blend until smooth. Add enough gluten-free flour mix (below) to form a loose but not thin batter (about 3 ½ to 4 cups) . Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan. Bake at 350F for 45 min. to 1 hour. It should be done when it springs back and is a bit brown on top. The muffins are very moist. Gluten-Free Flour Mix: 3 cups of rice flour (white or brown) 1 cup of sorghum, ½ cup tapioca, ½ cup potato flour, 5 teaspoons of baking soda, 3 teaspoons of xanthan gum, 3 teaspoons of soda, 5 teaspoons of salt, 5 tablespoons of sugar.
  17. The time is here for sweaters, scarves, and soups that taste like they've taken all day to make. This earthy spin on pumpkin soup is a real treat. Keep and toast the pumpkin seeds for garnish or snack. In a pinch, canned pumpkin also works well but with the season upon us, there are too many uses for fresh pumpkin to pass them up. I like to roast up a separate one to use for serving. Just remove the top, cutting wide enough to fit a ladle and hollow out the seeds. Ingredients: 2 medium-sized pumpkins 2 cups chicken broth 1 cup water 1 cup milk 2 tablespoons honey 2 fresh bay leaves 2 teaspoons ground cumin ½ teaspoon each salt and pepper Directions: Preheat oven to 350° F. Cut pumpkins in half and scoop out the seeds. Place skin-side down on a baking dish and roast for 40 minutes, until soft. Remove and allow cool just enough to handle. Scoop pumpkin flesh into a food processor or blender and puree until smooth. Pour blended pumpkin into a medium saucepan and add chicken broth, water, honey, cumin, salt and pepper. Bring to a boil, then reduce heat and add bay leaves. Simmer for 30-40 minutes. Remove from heat and discard bay leaves. Stir in milk and serve.
  18. 1-2/3 cups gluten free flour blend 1-1/3 cups granulated sugar 1 tablespoon gluten-free pumpkin pie spice ¾ teaspoon baking soda ¼ teaspoon salt 1 teaspoon xanthan gum 1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it) 2/3 cup canned pumpkin puree (not pumpkin pie filling) 1/3 cup vegetable oil 1/3 cup milk 1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup) Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below. Streusel Topping 1 tablespoon plus 1 teaspoon gluten free flour blend 2 tablespoons plus 2 teaspoon granulated sugar ¼ teaspoon ground cinnamon 2 ¾ teaspoon cold butter, cut into pieces Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.
  19. Holidays and pumpkin pie go together like Santa and reindeer. This recipe is easily adaptable to various dietary demands. It's easy to prepare, and makes a rich, creamy, delicious pumpkin pie. Find yourself a gluten-free pie shell or five and go to town on the pumpkin pie! Ingredients: ¾ cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground clove 2 large eggs (Duck eggs work great!) 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!) 1 can (12 fl. oz.) Evaporated Milk (Delicious with evaporated goat's milk!) 1 unbaked 9-inch (4-cup volume) gluten-free pie shell Whipped cream (optional) Directions: Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into gluten-free pie shell. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. *Adapted from Libby's Original Pumpkin Pie Recipe
  20. This recipe comes to us from Valerie Wells. Ingredients: 1 stick butter, softened 1 ½ cup sugar 2 eggs 1 cup mashed pumpkin 1/3 cup water 1 ¾ cup gluten-free flour mix 1 teaspoon soda ¾ teaspoon salt ¾ teaspoon xanthan gum 1 ¾ teaspoon pumpkin pie spice Directions: Preheat oven to 350F. Cream first four ingredients together. Mix dry ingredients. Beat in ½ of dry ingredients. Beat in water. Beat in remaining dry ingredients. Pour into greased pan and bake according to one of the following options: 9"x9" pan for 40 to 45 minutes, or; Medium tube cake pan (6 cup) 40 to 45 minutes, or; Large loaf pan 45 to 50 minutes. Cool and glaze with cream glaze.Cream cheese glaze: Blend together 3 oz cream cheese & about 3/4 to 1 cup confectioner’s sugar in glass dish over hot water until about the consistency of honey. Drizzle over pumpkin cake.
  21. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Ingredients: 2 large organic eggs ¾ cup light brown sugar Pinch salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger Pinch nutmeg 1 teaspoon rum extract 1 teaspoon vanilla extract 1 can pumpkin puree 1 can evaporated milk (or substitute as your diet requires) ¾ cup gluten-free polenta 1 ½ cup water Heavy cream Maple syrup Directions: Preheat oven to 425F. Cook off polenta first, then set aside to cool. Keep lid on pan. In a large mixing bowl add eggs, vanilla & rum extracts, spices, brown sugar and evaporated milk. Whisk together well. Gradually whisk in pumpkin puree. Whisk until well blended. Grab polenta and stir in. Be careful to break apart any lumps. Spray your favorite baking dish, I used my corning ware 2.5 quart I used light olive oil nonstick spray you can use butter if you prefer. Pour pumpkin-polenta mixture into baking dish, then bake @ 425F for 15 minutes. Then turn heat down to 350F and continue baking for 45-55 additional minutes or until the center is set. I think this should be served warm. With maple whipped cream.
  22. This recipe comes to us from Naomi Durrance. 1 stick butter (½ cup) 1 cup gluten-free flour mix 1 ¼ teaspoon baking powder Dash of salt 1 teaspoon xanthan gum (or a little less) 1 cup granulated sugar 1 cup whole or low-fat milk 1 teaspoon vanilla extract 2 eggs, beaten 1 small can (5 oz.) evaporated milk 1 can (30 oz.) pumpkin pie filling (be sure to use one that calls for adding eggs) Preheat oven to 350F. Cut the butter into 4 pieces and put them into a 9 x 12glass baking dish. Put the dish in the preheating oven to melt butter. In a medium bowl mix flour, sugar, baking powder, xanthan gum, milk (not evaporated milk), and vanilla. Remove baking pan from the oven and pour flour mixture on top of the melted butter (DO NOT STIR), and set the mixture aside. Break the eggs into a 2-quart bowl and whisk them together. Add the evaporated milk and pumpkin filling and mix well. Slowly pour or spoon the pumpkin mixture on top of the crust batter in the baking pan (DO NOT STIR). The crust batter should rise to cover the pumpkin as it bakes. Bake until the crust is dark golden brown on top, about 50-60 minutes. Let the cobbler rest for at least 20 minutes. before serving. Best served warm or room temperature. Optional: vanilla ice cream or other topping (serves 8-10).
  23. This recipe comes to us from Mary Burgdorff. Gluten-Free Bar Ingredients: ¾ cup sugar 1 egg ½ cup pumpkin ½ cup oil 1/6 cup water ½ teaspoon salt 1 cup flour (I used ¾ cup Bobs Red Mill mix + ¼ cup tapioca flour) ¼ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon each: ground cloves, nutmeg, cinnamon Gluten-Free Bar Directions: Beat egg and add other wet ingredients and mix well. Add dry ingredients. Bake in a glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be a slightly browned. Bars will be very thin and moist. Let cool. Gluten-Free Frosting Ingredients: ¼ cup butter ½ cup brown sugar 2 tablespoon milk ½ pound powdered sugar Gluten-Free Frosting Directions: Melt butter, add brown sugar and milk. Heat to boiling and cook 1 minute. Remove from burner and add powdered sugar, stirring until good frosting consistency. Spread onto bars. Note: The frosting hardens quickly, so mix it up and spread onto bars immediately while still warm. I actually added the powdered sugar a little at a time so I wouldnt add too much and dry out the frosting. I hope you enjoy this recipe. Happy fall!
  24. This recipe comes to us from Carolyn Mann. Preheat oven to 350F. Crust Ingredients: 1 ¼ cup finely crushed gluten-free graham crackers ½ cup finely chopped pecans 2 tablespoons melted butter Crust Directions: Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling Filling Ingredients: 2/3 cup non-fat plain yogurt 2 (8 oz) packages light cream cheese softened 1 ¾ cups canned pumpkin 2 eggs ½ cup sugar ½ cup brown sugar 1 ½ cups nonfat evaporated milk 2 teaspoon ground cinnamon ¼ teaspoon ground cloves 1 teaspoon ground ginger 1/8 teaspoon salt 1 teaspoon vanilla Filling Directions: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped. Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional). Makes 16 servings.