Category Archives: Thanksgiving

Pumpkin Pie

Pumpkin Pie

Ingredients: 1 can pumpkin 3/4 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. ground ginger 1/4 tsp. ground cloves 1/2 tsp. sea salt 1 cup milk substitute (coconut milk, rice milk, etc.) 1 cup maple syrup 2 eggs (or flax seed egg replacer) 1 9″ pie shell Mix the pumpkin and spices together. Add the remaining ingredients and stir slowly until just mixed. Pour the mixture into the pie shell. Bake at 425 for 15 min, then reduce to 350 and

Dairy Free Carmel Apples

Ingredients: 1/4 cup ghee /margerine 1 cup maple (or brown) sugar 1/4 cup brown rice syrup 1/2 tsp allergy-free vanilla 1/4 cup coconut milk 5 or 6 tart apples (with sticks) 1. In medium saucepan, melt ghee. 2. Stir in sugar, syrup, vanilla and milk. 3. Bring mixture to a boil and keep boiling for about several minutes until a candy thermometer reads 245 F. 4. Remove caramel from heat. Put a Popsicle stick in the center of each apple.

Cranberry Relish

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Ingredients: 20-ounce can crushed pineapple in its own juice 6 cups fresh or frozen cranberries 1 1/4 cups sugar 1 cup chopped walnuts 1 tablespoon fresh lemon juice 1/4 teaspoon ground cloves Directions: Thoroughly drain the pineapple using a strainer (one made from a nonreactive material, such as stainless steel) set over a large measuring cup. Add enough water to the juice to measure 2 cups of liquid. Pour the liquid into a large nonreactive saucepan. Add the cranberries and

Corn free Cranberry Sauce

Ingredients 18 oz. Fresh cranberries 1 cup cider vinegar 1 cup Water 1 ¼ cup brown sugar 1 cinnamon stick 1 tsp. Ground allspice small piece of peeled ginger Instruction: 1.Place all the ingredients in a saucepan and simmer over low heat for about 20 minutes; 2.remove the cinnamon stick and ginger; 3.pour into a sauce boat or bowl. Variations 1.Some people say that no water should be added and that the cranberries should be served with a minimum of

Zucchini Tomato Stuffing

Ingredients: 2 tablespoons Ghee ( or margarine or oil) 6 small zucchini, sliced 3 tomatoes, chopped 2 tablespoons onion, finely chopped 2 teaspoons honey ¾ teaspoon sea salt ¼ teaspoon pepper 1 slice gfcf bread, torn into small pieces, or 1 cup cooked rice. Melt ghee in frying pan, then add zucchini, tomatoes, onion, honey, salt and pepper. Cover pan and cook until zucchini is tender. Stir in bread or rice. Serves 6.