Ingredients to have on hand this holiday:
- Dried Cranberries, Pitted Dates, Apple
- Garlic Cloves, Onion, Shallots, or Celery
- Green Beans or Brussel SproutsRed or Gold Potatoes, and Canned Sweet Potato or Pumpkin Puree
- Butternut Squash
- Lentils, Chickpeas, Canned White Beans (organic)
- Pumpkin Seeds, Sunflower seeds
- Apple Cider Vinegar
- Ground Turmeric, Curry Powder, or Chili Powder
- Tapioca Flour
- Large eggs
3 Ingredient Gluten-Free Pie Crust (GF/DF)
https://www.cottercrunch.com/3-ingredient-gluten-free-pie-crust/#tasty-recipes-42923
Ingredients (serves 9-inch Pie crust):
- 7 pieces of gluten-free bread, diced
- 2 1/2 tbsp butter or refined coconut oil, softened (not melted)
- 1 egg, whisked
- Water, as needed (1-2 tbsp water)
Directions:
Begin by cutting your bread into smaller pieces, then place it in a food processor. Blend and grind, until more of a bread meal texture is formed. Add in whisked egg and pulse a few times.
Next, add the coconut oil or butter and blend again. If batter is still too thick, add a tiny bit of water, ONLY as needed. Then, process again to blend into a dough. After the dough is formed, form it into a ball, wrap it in plastic wrap and refrigerate to chill for at least 1 hour.
After chilling, move the dough to a work surface. Place a sheet of plastic or parchment paper over the pie crust dough and use a rolling pin to roll the dough to 1/8 to 1/4 inch in thickness. Fold dough over an 8-inch pie pan. Press the edges of the crust against the sides of the pan and middle. Flute the edges and poke the middle sections with a fork. To par-bake, bake at 400F for 10-12 minutes. To bake completely, bake at 350F for 25 -35 minutes or until lightly brown.
Slow Cooker White Bean Mashed Potatoes (GF/DF)
https://www.cottercrunch.com/vegan-white-bean-slow-cooker-mashed-potatoes/#tasty-recipes-42900
Using white bean puree, these vegan, gluten-free mashed potatoes won’t even make your family or friends members question what is different with the mashed potatoes this year!
Ingredients:
- 5–3lbs red and/or gold potatoes peeled
- 1/2 cups broth
- 1/2 cup almond milk
- 1 tsp garlic minced
- 1/4 tsp sea salt and pepper
- 1 shallot sliced
- fresh herbs such as thyme, basil, etc. 1-2 sprigs or a 2-3 basil or sage leaves (extra to fold in after if you’d like, or to garnish)
- Extra oil if needed or 2-4 tbsp Coconut or almond milk to thin out.
- 1/2 tsp sea Salt or garlic salt and pepper or to taste after cooked
For the White Bean Sage Puree:
- 15 oz can of organic cannelloni organic beans drained rinsed (or cooked white beans)
- 1/8 cup oil
- 1/4 cup broth
- 3 sage leaves stem removed
- 1 large or 2 small garlic cloves
- Salt/pepper to taste
Directions:
Wash and peel your potatoes, then place in the slow cooker. Next, place beans, oil, broth, sage leaves (stems removed), oil, 2 small garlic cloves (peeled), salt, pepper, and oil in blender or food processor. Blend until creamy, set aside. Add broth, almond milk, garlic minced, sea salt and pepper, and shallot sliced to your potatoes in the slow cooker. Mix all together. Pour the white bean puree on top of the potatoes in the slow cooker or crockpot. Cover and cook high for 4 hrs., stirring halfway. After potatoes have softened enough, mash first with a masher in the crockpot. Then take an Immersion Blender and Blend in slow cooker until smooth.
Crustless Sweet Potato Pie (GF/Paleo)
https://www.cottercrunch.com/impossibly-easy-paleo-sweet-potato-pie/#tasty-recipes-42888
This pie will form its own crust while cooking in the oven.
Ingredients:
- 15 ounce can puree sweet potato, or 2 cups peeled and cooked mashed sweet potato
- 8 ounces non-dairy milk (slightly warmed)
- 4 large eggs
- 3 ounces of melted unsalted butter
- 1 tsp vanilla extract
- 2/3 cup maple syrup
- 3 tbsp coconut flour
- 1/2 heaping cup of tapioca flour
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/2 cup unsweetened shredded coconut or flakes
Directions:
Begin by preheating the oven to 350 F, line a pie pan or cake tin with parchment paper and set aside. Next, use a hand mixer or blender, combine your milk, eggs, maple syrup, vanilla, and butter. Add the sweet potato mash/puree and mix again until smooth. In another small bowl, sift together the coconut flour and tapioca flour. Whisk in the spices, salt, baking powder. Then, gently combine the dry batter with the wet batter and mix until smooth. Fold in about 1/2 cup or more of your coconut flakes.
Pour into your prepared pie or cake pan and sprinkle a handful of pecans on top (optional). Bake for 40 minutes. After 40 minutes, check for doneness, if done remove from oven and let cool for 15 minutes before serving.
