Month: November 2020

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.

There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!

Ingredients:

  • 2 cups pecans, chopped
  • 3/4 cup brown sugar/swerve
  • 2-3 carrots shredded
  • 1-2 large apple, shredded
  • 1 tbsp instant coffee
  • 1 tbsp cinnamon
  • 1 tsp pumpkin spice
  • 3 tbsp oil, plus more for greasing
  • 2 eggs
  • 1 tbsp molasses, 1 tbsp honey (optional)
  • 1/8 cup coconut or almond flour (to thicken)
  • 1 tbsp flaxseed

Directions:

  1. Preheat oven to 375.
  2. Shred apple and carrot with a food processor or cheese grater.
  3. In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
  4. Add oil and eggs. Mix well.
  5. Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
  6. Allow to cool and serve.
Stuffing with Sausage (gluten and grain free)

Stuffing with Sausage (gluten and grain free)

Thanksgiving is here, and this year some of us have extra time to play around with new recipes. Why not experiment with a fun, nutritious twist on a classic side? I have taken this to family gatherings and there is never leftovers! It’s now a family go-to for holidays.

Ingredients:

  • 4 pounds pork sausage–I like to blend 2 hot, 1 sage, and 1 country mild
  • 1 cup sweet peas, frozen
  • 2-4 large onions, diced
  • A few cloves of minced garlic
  • 1 pound cremini mushrooms–others are fine, I just like these
  • 2-5 large sweet potatoes, diced
  • 1 pound riced cauliflower (optional, I’ve been omitting it in recent years)
  • Oregano, paprika, rosemary black pepper, salt to taste
  • Cooking fat, such as avocado, olive, coconut oil, or tallow

Directions:

  1. Dice onions. In a large skillet, cook 1-2 lbs sausage and onions over medium high heat until meat is cooked thoroughly and onions have released their water and browned.
  2. Dice mushrooms and sweet potatoes.
  3. Transfer cooked sausage into large bowl or container. I like to use a huge sheetpan for the oven to mix everything evenly.
  4. Fry next 2 pounds of sausage over medium high heat. Add to pan.
  5. Add fat to pan and fill with vegetables. Fry over medium high heat until cooked through and starting to caramelize. Add desired spices. Add to larger pan.
  6. Repeat step 5 until all ingredients are cooked. Combine in large dish, mix together, and enjoy!

Quick and Simple Strudel Topping

Quick and Simple Strudel Topping

This quick, easy to do strudel topping is a magical accompaniment to many classics: cheesecake desserts, muffins, pumpkin pie custard, yogurt, whipped cream and berries…the possibilities are limited only to your imagination!

Ingredients:

  • 1/4 cup brown swerve/sugar
  • 1/2 cup almonds
  • 1 cup pecans
  • 1/4 tsp salt
  • 1/2 tsp cinnamon

Directions:

Combine in food processor and pulse until smooth. Sprinkle on desired dessert and enjoy!

Crockpot Pumpkin Custard for Thanksgiving

Crockpot Pumpkin Custard for Thanksgiving

I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.

Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.  

It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.

I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe. 

Ingredients:

  • 1 can pumpkin puree
  • 6 eggs
  • 8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
  • 1 cup granulated sweetener (stevia, erythritol, monkfruit) 
  • 4 tbsp honey (optional)
  • 1 tbsp molasses 
  • 1/4 cup coconut flour
  • 1 tsp vanilla or maple extract
  • 1/8 tsp salt
  • 1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg 

Directions:

  1. Grease crockpot.
  2. Whisk or blend eggs until thick and foamy.
  3. Beat in sweetener.
  4. Add vanilla/maple extract and pumpkin puree and beat. 
  5. Add coconut flour, spices, salt, and oil. Beat until well mixed.
  6. Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones. 
  7. Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
  8. Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
  9. Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir. 

I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.