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)

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!

Pumpkin and Nut Porridge for Fall

Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.

If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.

Ingredients:

  • 1/2 cup pecans, chopped or ground
  • 1/4 cup almond meal or flour
  • 1/4 cup pumpkin puree
  • 1/4 cup almond (or other) milk
  • 7-10 stevia drops
  • Dash of salt
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)

Directions:

1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.

2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.

Stir in maple syrup. Remove from heat.

Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.

Festive Dried Flower Mason Jar Fall Centerpieces

Happy Thanksgiving, everyone! If you’re like me and prepare everything for the holidays at the last minute, then this is for you.

I tend to buy flowers, change the water a few times, and then leave them dying in the vase. Today this tendency actually proved itself useful when I decided to make fall decorations for Thursday:

You can do this alone or with your kids, up to you.

Supplies:

  • A mason jar (or many of different sizes)
  • Fresh, dried, or dying flowers
  • Optional: coordinating ribbon

Steps:

  1. Cut the flower heads off of stems. Discard stems.
  2. Pluck the petals from most of the flowers. Leave some intact for variety and dimension. My kids liked this part!
  3. Arrange flowers and petals in mason jars. Have fun! Top with a large flower.

Cinnamon Fried Apples (gluten, grain, egg, soy, dairy free)

I started making these for my kids, but everyone loves it! We made a batch for Thanksgiving last year and it was a hit. It’s still sugar–it’s apples–but there is no sweetener and the fat balances the sugar out quite a bit. Fair warning, this will make your house smell like apple pie.

 

Cinnamon Fried Apples

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kristy

Ingredients

  • 3 Tbsp Coconut oil
  • 2 Tbsp Cinnamon
  • Dash Salt
  • 1/4 Tsp Nutmeg
  • 5 Apples

Instructions

  1. In a large skillet, melt coconut oil over low heat. 

  2. Peel and dice your apples.

  3. Move apples to pan. Add cinnamon, nutmeg, and salt and fry over medium heat until apples are soft. 

If you are making this for a younger baby, simply blend with a small amount of liquid (water, breast milk, whatever) to an appropriate consistency. You can freeze this in little batches for later, but if using something like an ice cube tray it might help to oil it beforehand–mine were difficult to get back out. These would be fantastic with some homemade streusel crumble and homemade whipped cream on top or stuffed into fathead crust and baked into little mini apple pies!