Holiday Eats and Treats
At gatherings, people have asked me for my recipes. I have to admit, one of my hobbies is to collect and try out healthy and delicious recipes. And, of course, they are gluten-free. So in the spirit of giving, I am sharing my favorites of this season.
Key Lime Pie
My friend Monica came from Gila, New Mexico to join us for Thanksgiving dinner. When she said she was making Key Lime pie, I never imagined this combination. And no cooking necessary! It is so delicious! Sorry, no picture, we ate it all!
- ½ cup walnuts
- 1 cup almonds
- 1 – 2 cups dates
- 2 Tbs coconut flour
- Blend together in blender on high.
- Press into 9 inch pie pan or cups.
- 4 avocados
- 2/3 cup lime juice
- ½ cup maple syrup
- 1 cup melted coconut oil
- Blend together on high speed or oil will not set when chilled.
- Add filling to crust, zest a lime on top if you wish and chill at least 2 hours before serving.
Squash Sweet Potato Soup
OK, back to main course. Since I was a baker for years, I tend to focus in on baked goods. They follow. But first, soup. Delicious!
- 1 medium butternut squash – baked whole until tender
- 1 large sweet potato – baked whole until tender
- 1 onion, diced
- 2 Tbs butter
- 1 Tbs light brown sugar
- 1 tsp cumin
- 1/4 tsp cinnamon
- 4 cups vegetable or meat stock
- 1 cup coconut milk
- 1 lime, juiced
- Bake the squash and sweet potato ahead of time.
- Peel, de-seed and cube squash and sweet potato.
- In a large saucepan, cook the onion in butter until soft.
- Add sugar, spices and squash with sweet potato.
- Add stock and simmer over low heat 15 minutes.
- Whirl in blender until smooth. Add coconut milk and lime juice as needed.
- Salt and pepper to taste.
- Warm up to serve.
Pair the soup with popovers, gluten-free, of course. The eggs tend to counteract the high glycemic properties of the refined fours, rice and potato in this case. This recipe for popovers is from Bette Hagman, a pioneer of gluten-free cookbooks:
- 1 cup water
- ½ cup shortening (palm or coconut oil)
- 1/3 cup potato starch flour
- 2/3 cup rice flour
- ½ tsp sea salt
- 4 eggs
Preheat oven to 450 degrees. In a saucepan, bring water and coconut oil to a rapid boil. Mix dry ingredients together, then add at once. Stir until mixture forms a ball. Cool slightly. Put in the bowl of an electric mixer. Add eggs one at a time, beating well after each addition. Drop by tablespoons into greased muffin tins, making 15.
Bake 20 minutes at 450 degrees, then reduce heat to 350 degrees for 20 minutes.
I survey lots of ideas by being on specific newsletter lists. One came through this season, and it perked my attention because we often get the same flavors over and over, but this one was different. This cookie featured cardamom, one spice I am familiar with from Arcosanti’s famous pumpkin cinnamon swirl bread. So cardamom by itself is a nice spice and with mild maple syrup sweetening, it is a delight. I adapted it to the ingredients I have on hand:
- ¼ cup water
- 1 tsp agar flakes
- 2 ½ cups almond flour
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ tsp ground cardamom
- ¼ cup melted coconut oil
- 3 Tbs grade B maple syrup
- 1 tsp vanilla extract
- your favorite fruit preserves – I used fig!
- Sprinkle the agar flakes over the water to let dissolve.
- Mix dry ingredients.
- Combine wet ingredients including the agar water, whisking until smooth.
- Add wet ingredients to dry, mixing to form a dough.
- Using a small ice cream scoop, scoop onto cookie sheet lined with parchment paper. Squish down with your thumb to flatten them and make a small indentation.
- Fill the indentation with about ½ teaspoon of fruit preserves.
- Bake 375 degrees for 10 – 12 minutes, until slightly golden.
Friends who tasted these commented that they taste like fudge, but not too sweet. You can even adjust the sweetness level by adjusting the amount of honey. I put mine in candy molds shaped like gingerbread men.
- 12 oz dark chocolate chips
- 9 oz almond butter
- 1 1/8 teaspoons almond extract
- 3 Tbs coconut oil
- 2 Tbs honey
- 3 Tbs hot water if using candy molds
- Heat coconut oil in double boiler until melted, then put on lowest setting.
- Add chocolate, stirring, and hot water if used.
- Stir in almond butter.
- Add sweetener to taste and almond extract.
- Pour into candy molds or drop on greased sheet. Put in freezer to chill quickly.
You can also use peanut butter or other nut or seed butter, and then use vanilla extract instead of almond.
Pumpkin Apple Pear Butter
This is delicious as a condiment or on waffles. I put it in jars for gifts.
- 6 total apples and pears, peeled and sliced
- 1/2 cup pumpkin puree
- 1 Tbs vanilla
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp sea salt
- Put the combination of apple and pear slices in a crock pot.
- Combine the rest and spread over them.
- Cook on high 3 hours. Cool.
- Blend smooth in blender or food processor.
WANT TO USE THIS ARTICLE IN YOUR NEWSLETTER OR WEB SITE?
You can, as long as you include this complete blurb with it: “Naturopathic Physician Dr. Cheryl Kasdorf is a doctor who listens and has answers with a natural approach that works. She is known as the go-to person to get back your get-up-and-go when it is gone, gone, gone. Get your FREE gift “Dr. Kasdorf’s Health Secrets for Feeling & Looking Great” at drcherylkasdorf.com