Monday, November 24, 2008

Recipes for Thanksgiving

Looking for recipes to try this Thanksgiving and wanted to share a few that I am thinking about trying:

This Pumpkin Raisin Cake sounds delicious and the picture on the page looks so moist- if you can really tell that from a picture lol.

Preheat the oven to 350 degrees F. Lightly grease a medium Bundt® cake pan.

Mix together the dry ingredients:

2/3 cup buckwheat flour
2/3 cup millet or sorghum flour
1/3 cup quinoa flour
2 tablespoons tapioca or arrowroot starch
1 scant teaspoon xanthan gum
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon McCormick Pumpkin Pie Spice- or mix ginger, nutmeg and allspice

Add in:

1/3 cup light olive oil
1/2 cup organic raw agave nectar
2 tablespoons maple syrup
2 teaspoons bourbon vanilla extract
1 14-oz can cooked pumpkin
1/4 to 1/2 cup hemp milk- or non-dairy milk- as needed
Ener-G Egg Replacer for 2 eggs- or 2 large organic happy huevos

Beat until a smooth, fluffy batter forms. Note: As mentioned above, if you are using real eggs, you may need less liquid than I did- so start with 1/4 cup non-dairy milk and see how it goes. Add a tablespoon more at a time to achieve a smooth cake batter.

Add in:

2/3 cup raisins- or dried cranberries, if you prefer

Stir to mix.

Scoop the batter into the Bundt® cake pan and spread evenly.

Bake in the center of a preheated oven for 45 to 50 minutes until the cake is firm when lightly touched. Double check with a cake tester, if you like. Note: Baking time may vary for you- I bake at over 7,000 feet.

Cool on a wire rack before inverting the cake onto a serving plate. Cool before slicing- this is a moist and tender cake.

Makes twelve slices.

I wrapped and froze ten slices for future snacking.


Cinnamon raisin bread sounds delicious! I need to make a bread substitute for Brian but he's been INCREDIBLY, even more so than normal, picky lately so maybe a sweet bread would be perfect for him!


3 eggs

1/2 cup of oil

4 oz of apple sauce (be sure it is corn-free– no citric acid)

1/2 cup of maple syrup

1/2 cup of kefir (we used goat’s milk kefir, but any kind will do– homemade or store bought)

1 tsp guar gum

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 Tbsp cinnamon

3 Tbsp ground flax seed, pumpkin seed, linseed mix (or just flax seeds if that is what you have)

1 cup rice flour

2 cups Pamela’s Pancake and Baking Mix

1/2 cup raisins


Mix all the wet ingredients in an electric mixer. In a separate bowl mix dry ingredients. Slowly add dry ingredients to wet ingredients until the batter is completely mixed. Beat on high for about 2 minutes. Add raisins and stir. Pour batter into two small loaf pans. Bake at 375 degrees Fahrenheit for 10 minutes and then reduce heat to 350 degrees Fahrenheit for 45 additional minutes or until a toothpick inserted into the loaf comes out clean. Let the loaf cool completely before slicing. This recipe slices beautifully in an electric slicer.


I LOVE apple crisp!! We made this super-easy recipe after we went to the apple orchard this fall- I ate it all in like two days lol. Yeah, just me. Because as I've mentioned a few times both of my children are extremely picky and Apple Crisp honestly doesn't LOOK appetizing but, oh, is it!

4 cups tart apples
2 tablespoons lemon juice
½ cup brown rice flour
½ cup Sucanat (organic sugar)
¼ cup butter
½ teaspoon salt
1 teaspoon cinnamon

Peel, core and slice the apples into a bowl, and sprinkle with lemon juice. Blend the rest of the ingredients in a bowl. Spread the apples in a bake pan, and cover with the blended ingredients. Bake for about 30 minutes or until golden.


This Marbled Pumpkin Cheesecake looks delicious! I think this is THE one recipe I KNOW I'm gonna attempt! I'm hoping to wow Josh's family with how yummy a baked GF/CF dessert can be and I'm thinking this may do it!

GFCF Marbled Pumpkin Cheesecake

2 cups crushed GFCF cookies of your choice
2 TB butter substitute, melted
½ pkg. GFCF chocolate chips

½ pkg. GFCF chocolate chips
3 (8 oz) pkg. Tofutti “better than cream cheese” softened
1 cup sugar
¼ cup light brown sugar
¼ cup cornstarch
¾ cup coconut milk
4 eggs
1 (16 oz) can pumpkin puree
¾ tsp cinnamon
1/8 tsp nutmeg

Crust: Grease 10 in. spring form pan. Preheat oven to 325. Combine cookie crumbs and melted butter in food processor. Press into bottom only of spring form pan. Top with ½ pkg. chocolate chips. Set aside.

Cheescake filling: Melt remaining chocolate chips until smooth. Set aside. In large bowl, beat Tofutti cream cheese, sugar, brown sugar until smooth. Beat in pumpkin. Beat in eggs and coconut milk until blended. Mix in by hand cornstarch, cinnamon, nutmeg. Then beat with mixer until blended.

Stir 1 cup of pumpkin/Tofutti mixture into melted GFCF chocolate chips. Mix well, set aside.

Pour remaining pumpkin mixture into spring form pan on top of chocolate chips. Spoon chocolate mixture on top of cheesecake mixture in small mounds. Swirl with a knife. Place spring form pan on a baking sheet.

Bake at 325 for 60 minutes or until filling is set (center may still jiggle a little). Turn off oven, but let cheesecake stand in oven with door open a crack for about an hour. Cool at room temperature for another hour then refrigerate.

Makes one TALL, HUGE, cheesecake. (Small slices necessary!)

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