Gluten Free Dairy free Graham Cracker Pie Crust
4 T. melted butter or 5 T Coconut Oil 3 T honey 1 1/2 C Almond Flour 1/4 t salt 1 t. pumpkin pie spice 1 t. vanilla extract (optional) 1. Preheat oven to 350 2. Stir together all ingredients, until combined. 3. Spread mixture using your hands, into a greased 9 inch pie plate. 4. Bake for 15-20 minutes, until golden brown. The top will brown quick, so use a pie crust shield or tented tin foil after 7 minutes of baking. Let cool completely Recipe from gfmagazine.com 1/4 C plus 2 T. caramel ice cream topping, divided 1/2 C plus 2 T. pecan pieces, divided 1 C cold milk 2 pkg. (3.4 oz. each) vanilla instant pudding 1 C canned pumpkin 1 t. ground cinnamon 1/2 t. ground nutmeg 1 tub (8 oz) Cool Whip Whipped topping, thawed, divided 1. Pour 1/4 C caramel topping into crust; sprinkle with 1/2 pecans. 2. Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 C Cool Whip. Spread into crust. 3. Refrigerate at least one hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.
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1- 16 oz pumpkin
1 C sugar 4 tsp pumpkin pie spice 12 oz evaporated milk 3 eggs, beaten ( I used two flax egg substitute with 3 T applesauce+1 t. baking powder) 1 box of vanilla cake mix 1 1/2 C chopped pecans or walnuts 3/4 C butter, melted 1. Mix the first five ingredients together. Then pour into greased 13x9 pan. 2. Sprinkle and spread the vanilla cake powder over batter. 3. Sprinkle nuts over powder. Then pour melted butter over cake powder and nuts 4. Bake 50-60 minutes. Oven is at 350. This recipe is originally from Betty Crocker. ![]() We made this soup earlier this week and really enjoyed it! I like to add some cracker or the small piece of the tortilla chip bag or some gf-ef bread to my bowl. It's a great soup for the cold snowy wintery nights of Michigan. Find the recipe on Jules Gluten Free. ![]() This is a family recipe that we enjoy making every holiday season! 3 eggs * I did 2 flax eggs of 2 T. ground Flax seed with 1/3 C water- let sit- and 3 T applesauce 1 C sugar 2/3 C pumpkin 2 t. cinnamon 1 t. pumpkin pie spice 3/4 C. All-purpose flour* To make wheat free substitute with 3/4 C rice baking mix 1 t. baking powder 1/4 t. salt 1/2 t. nutmeg 3/4 C chopped walnuts Grease and place wax paper in a 15 1/2" x 10 1/2" inch jelly roll pan, Preheat oven to 375° F. Beat eggs until think. Gradually beat in sugar, then add all the pumpkin all at once. Mix dry ingredients together. Add to the egg mixture. Beat until smooth, fold in chopped nuts. Pour into prepared pan. Bake until cake tests done, about 12-15 minutes. Loosed edges and immediately turn upside down onto a towel sprinkle with powder sugar. Carefully peel off wax paper. Roll towel and cake together from short end. Let cool. Filling 1 pkg (8 oz.) cream cheese, softened 1 C powder sugar 2 T. butter Beat until smooth. Unroll cake. Spread filling onto cooled cake and re-roll. Sprinkle top with powder sugar. Keep refrigerated and covered. Best when prepared a day ahead so flavors blend. ![]() 1Originally from the Quaker oatmeal website. 1/4 C Almond Meal 1/2 C Rice Flour 1/2 ground oatmeal 1/2 t. baking powder 1/2 t. baking soda 1/2 t. ground cinnamon 1/4 t. salt 12 T ( 1 1/2 sticks) butter or applesauce 3/4 C brown sugar 1/3 C sugar 1 t vanilla 1 egg or 1 T ground Flax seed+ 3T water egg substitute 2 T milk of choice 1 C Chocolate Chips 1 C oats 1/2 C raisins Heat oven to 375°F. In a small bowl, combine flours, baking powder, baking soda, cinnamon and slat; mix well. In a large bowl beat butter, sugars, vanilla with mixer until creamy. Beat in egg or egg substitute. Gradually beat in flour mixture and milk. Stir in Chocolate Chips, oats, and raisins. Drop by rounded teaspoons onto ungreased baking sheet. Bake 10 to 14 minutes or until done. Cool on baking sheet for a few minutes then transfer to wire racks to finish cooling.
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AuthorI am recent grad from Holy Cross College at Notre Dame Indiana. I finished with a Bachelor of Arts in business major and minoring in marketing, communication, graphic design and theology. I was diagnosed with food allergies at the end of my freshman year of high school, after suffering migraine headaches all through middle school. I was then diagnosed with hypothyroidism during my senior year of high school. My family has come a long way since the first summer. I'm allergic to peanuts, wheat, and eggs. I also limit my dairy use. I've always enjoyed to bake ever since I was young, now creating allergy free treats have been a fun experiment. I hope to continue to build this blog to share some of my favorite recipes I like to make. Archives
March 2019
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