Gluten-free Granola Bars are hard to come by...and if by chance you can find them, they're soooooo expensive. Why not make your own?! These amazing bars have a little hint of festivity in them and are packed full of oats, seeds, nuts, and yummy-ness! They are seriously so healthy I love it! These bars make a great on the go breakfast or quick snack! I store mine individually in snack-size baggies for quick use later. Enjoy! Pumpkin Granola Bars(Gluten free, Can be Dairy free) Adapted by jalene from a recipe by ohsweetbasil.com Ingredients:
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Pumpkin pie is naturally gluten free, but did you know that you can make it dairy free as well?! This next recipe is just as tasty as the original (and between you and me, if you didn't tell anyone it was dairy free, they would never know!) This pie can be prepared the DAY BEFORE so it wont occupy your oven. Simply cover, and refrigerate it for a fresh taste on Thanksgiving Day! Gluten Free Pumpkin Pie(Dairy Free, Gluten Free, Soy Free, Nut Free, Grain Free-see crust below) Adapted by jalene Ingredients:
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Want a GREAT dairy-free whip cream?Need a Grain-Free crust?Try this one from my mom:
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You know me, I'm always trying to find an easy way to do gluten free without mixing all these different flours. I think I stumbled upon a good combination for this next bread. 3/4 parts Brown Rice Flour and 1/4 part Quinoa Flour. Interesting combination but it totally works! The Quinoa adds a great fluffy and moist texture as well as nutrient power! The brown rice and coconut oil also bring great benefits to the bread. Overall, it might be one of the healthier gluten free pumpkin breads you'll try without messing with the traditional taste of one. I think you're going to love it! My family sure does. In fact, the other night I asked my husband if he wanted me to make some more milk so he could have some cereal. He replied yes and said, "Could you make more bread?" Then my sweet 2 year old pipped in and said, "An punkin bread!" What a cutie. She figured if we were making requests she'd like to put her 2 bits in! Let me know what YOUR family thinks! Enjoy. Gluten Free Pumpkin Bread(Gluten Free, Can be Dairy Free) Adapted by jalene from a Better Homes and Garden Recipe Ingredients:
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It's officially the holiday season! I absolutely LOVE this time of year (between the day after Halloween and the day before New Years). There's just so much to celebrate and it's such a wonderful time of the year...especially for food! If you've seen any of my other recipes lately you might be catching on to the fact that I HEART pumpkin. Pumpkin pie, pumpkin cookies, pumpkin cheesecake, pumpkin pancakes, pumpkin waffles. You name it. But let me tell you...this next one is YUM and you seriously can not even tell it's gluten free. Try it out and let me know what you think! Be sure to check out all our great gluten free Thanksgiving recipes HERE including my husband's famous Juicy Turkey! Gluten Free Pumpkin Roll(Gluten Free, Can be Dairy Free) Adapted by jalene from Libby's Pumpkin Roll with Cream Cheese Filling Recipe Pumpkin Roll Ingredients:
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Pumpkin Roll Cream Cheese Filling Ingredients:
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Hint from jalene:Keep this cake refrigerated right up until you cut and serve it! If not, when you cut into the cake the filling will smear into the pumpkin part making a not as pretty presentation. Learned this the hard way... :(
(as pictured above) It's getting colder outside and the pumpkins are starting to pop out onto people's porches! My pumpkin-fever is just getting revved up! (If you missed my Gluten Free Pumpkin Pancakes last week you'll know I have a secret obsession with pumpkin. Maybe it's not so secret anymore... :) This may sound nerdy but around this time of year I LOVE to open one of those huge cans of pumpkin and then see all the different pumpkin recipes I can make trying to use the entire can up! In the past week we've had pumpkin pancakes, pumpkin cheesecake, pumpkin bread, pumpkin cookies, a pumpkin jellyroll... all recipes I hope to perfect and post soon! So, as I was looking for some of my favorite pumpkin recipes this year I remembered this one in particular that I used to make a few years ago. I originally found this recipe in a magazine and I think it is sponsored by Karo Corn Syrup. I'm not really sure though who the author is??? The only problem with this recipe- we try to avoid corn syrup like the plague! Corn Syrup (is made from corn) and 95% of all corn products on the market are made from Genetically Modified Corn. Genetically modified products are unhealthy because the body has a hard time recognizing them as food. They have been so drastically altered from their original. For example, ancient wheat used to have only 14 chromosomes. Today it has 42! Yikes! So, I know I've said this before but it's a good reminder... stay away from GMO foods if all possible. We proudly sell non-GMO cornstarch in our online store if you need some. In fact, I'm going to post 2 pumpkin cheesecake recipes that you can choose which one to make. One has cornstarch and the other does not. Both taste great. They're just slightly different with amounts. The first one is my favorite though. Gluten Free Mini Pumpkin Cheesecakes Recipe #1 (This has a slightly puffy cracked top) (Gluten Free, can be dairy free) Adapted by jalene from a recipe by Karo Ingredients:
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Bake for 35 minutes or until set. (This means if you slightly shake the pan the center does not jiggle and when you touch the top slightly it bounces back up.) Chill for at least 1 hour in the fridge. This can be made the day before and refrigerated overnight as well if you need a make-ahead holiday dessert. Simple cover before refrigerating. You'll notice these slightly "deflate" in the center after removing them from the oven. To "cover" this you can top with whip cream or dairy free whip cream and then sprinkle on some ground cinnamon. Gluten Free Mini Pumpkin Cheesecakes Recipe #2 (This has a traditional pumpkin looking top) (Gluten Free, Can Be Dairy Free Adapted by jalene Ingredients:
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Bake for about 35 minutes or until set. (This means if you slightly shake the pan the centers does not jiggle.) Chill for at least 1 hour in the fridge. Top with whip cream or dairy free whip cream and cinnamon. This can be made the day before and refrigerated overnight as well if you need a make-ahead holiday dessert. Simple cover before refrigerating. Notes from jalene:
Yum, I could seriously eat pumpkin year round. I think my love started with pumpkin pie and it's just exploded from there. And since you technically shouldn't eat pumpkin pie for breakfast...why not eat pumpkin PANCAKES. :) These have such an amazing taste. Alone, they're not too sweet but with maple syrup, they are HEAVENLY! If you like pumpkin, you'll LOVE these. Added bonus: This is another great recipe that only uses 1 kind of flour. I've been trying to keep things simple for those of you that don't have all the different kinds of gluten free flours on hand! Gluten Free Pumpkin Pancakes(Gluten Free, Can be Dairy Free) Adapted by jalene Makes about 16 3-inch pancakes Ingredients:
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I was watching Rachel Ray one day and she made this beautiful Pumpkin Penne Pasta dish. I was so excited about it I set out to make it gluten and dairy free. My first couple of attempts were so BLAH. Mostly because the original recipe she had on TV has white wine in it and she said to cook your own pumpkin and puree it. Well...let's just say there's a lot of different sizes of pumpkins and my recipe tasted like you licked the inside of a jack-o-latern. Ha ha. Okay, maybe it wasn't that bad but needless to say, after realizing not any sized pumpkin would do, here is my version of Rachel Ray's Penne Pumpkin Pasta. This dinner kind of looks like a hamburger helper meal but it tastes SO MUCH BETTER than one! The great thing it's a spectacular way to get your kids (or husband) to eat squash because it's hidden in the sauce. Pumpkin Pasta (Gluten-Free, Corn-Free, Nut-Free, Can be Dairy-Free) Adapted by jalene from a recipe by Rachel Ray Ingredients:
Notes from jalene: *You can use canned pumpkin or you can make your own by following these directions:
*I noticed my brown rice noodles sucked up a lot of the moisture from the sauce after being in the fridge overnight so if you're having leftovers, you can add a little more chicken stock to revive it. *My 1 year old has a hard time eating rice noodles. I think it's a texture thing. I got her to eat this meal by cutting up the noodles very small and adding 1/2 cup hot chicken broth to make a soup. She loved it then! |
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