Whole Food Fridays 1-31-2014

Welcome to Whole Food Fridays! 

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Reader Favorites from Last Week:

Banana Bread Doughnuts from Raia’s Recipes
Raias Recipes

Neuropathy Essential Oil Blend from Laura Beghein
doTerra essential oils neuropathy oil blend

Healthy Dairy Free Vegan Nacho Cheese Dip from Waldorf Inspired Moms
dairy-free-vegan-nacho-cheese-dip-4th-waldorf-inspired-moms1

Want to participate? Here’s how to join:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • Please provide a link back to Whole Food Fridays somewhere in the body of your post. 
  • Recipes that are gluten free and made with whole food ingredients are preferred, but not required. 
  • Your recipe or post does NOT have to be gluten free. 
  • Other posts for DIY, homemade, crafts, etc. are also welcome.
  • Please leave me a comment. I love hearing from you!
  • By linking to Whole Food Fridays, you acknowledge and allow Allergy Free Alaska, LLC to use your post photos in future Whole Food Fridays if your recipe or post is selected to be highlighted the following week. 

 ~Megan


Berry Spinach Detox Salad with Poppy Seed Dressing

Weather: overcast & cloudy, 17 degrees (F)

Not food related, but are you a fan of Despicable Me? Or are your kids? Some good family friends recently bought our girls Despicable Me 2 Monopoly. What a HOOT that game is! I highly recommend it for kids; it’s much easier to play and learn than the real Monopoly game. It includes all the beloved Despicable Me characters and super cute “Chance” cards like “Fart gun attack! Go to the next unowned space and buy it to dodge the stink!” Anyways, we all are enjoying it and I just wanted to share; it’s perfect for fun family time! 

DSC_0773 (Large)I’ve been experiencing a bit of Alaska cabin fever, or maybe you would call it summer fever. The days are still dark, long, and cold, and will be for another few months. My body longs to feel sunlight on my face and warmth in my bones. Since none of that is possible anytime soon, this weekend I decided I needed (what I refer to as) “bright sunshine soul food.” I came across some beautiful juicy blueberries and strawberries in the grocery store (which is a litte rare this time of year in Alaska) and knew exactly what I wanted to make. This light and refreshing Berry Spinach Detox Salad with Poppy Seed Dressing was perfect. Just what I needed, although my girls tried their best to eat all of the berries and goat cheese off of the salad and avoided ALL of the spinach. Now why would a couple of crazy kids ever do that?! ;)

Whether you need a little “bright sunshine soul food” to boost your mood, or you’re looking for real whole food recipes to help your body detox after the sugar-laden holiday season, you will LOVE this salad. It’s incredibly delicious and full of real detoxifying foods like baby spinach, blueberries, and raw unfiltered apple cider vinegar. Looking for other salads that are great for detoxifying? Try this Raw Beet, Carrot & Apple Salad with Ginger Lime Dressing
Enjoy!
xoxo,
Megan

DSC_0760 (Large)

 

Berry Spinach Detox Salad with Poppy Seed Dressing

Yield: 4-6 servings

Berry Spinach Detox Salad with Poppy Seed Dressing

Ingredients

    For the Berry Spinach Detox Salad:
  • 6 ounces fresh baby spinach
  • 6 ounces fresh blueberries
  • 6-8 whole strawberries, hulled and sliced
  • 1/2 cup whole pecans or pecan halves
  • 1-2 ounces soft goat cheese (chevre), crumbled (omit for vegan)
  • For the Poppy Seed Dressing:
  • 2-2 1/2 tablespoons raw & unfiltered apple cider vinegar
  • 1-1 1/2 tablespoons raw honey (or coconut nectar for vegan)
  • 2 1/2 teaspoons poppy seeds
  • 1/3 cup olive oil
  • Sea salt & fresh ground black pepper to taste

Instructions

    For the Berry Spinach Detox Salad:
  1. In a large salad bowl, layer the spinach, blueberries, strawberries, pecans, and goat cheese. Cover and refrigerate until ready to serve.
  2. For the Poppy Seed Dressing:
  3. In a medium sided mixing bowl, mix together the apple cider vinegar, honey, and poppy seeds.
  4. Slowly drizzle in the olive oil while continuously whisking.
  5. Season with sea salt & fresh ground black pepper to taste.
  6. Toss the salad with the dressing just before serving.

Recipe Notes from Megan

The Poppy Seed Dressing should be made to taste, which is why I include the measurements I do. Some will prefer it less sweet & tangy, while others will prefer the opposite. Start with the lowest measurement, and then work your way up from there if desired.

Want to spice it up? Try adding a little ground cayenne red pepper to the Poppy Seed Dressing.

http://www.allergyfreealaska.com/2014/01/13/berry-spinach-detox-salad-poppy-seed-dressing/

This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat TuesdayAllergy Free Wednesday, Gluten Free Wednesdays, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, and Gluten Free Fridays. 

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

 

Whole Food Fridays 12-20-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

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 Thank you for contributing week after week! I appreciate you sharing your recipes with us! 

Highlighted Recipe:

Paleo Gingerbread Bars with “Cream Cheese” Frosting from Cassidy’s Craveable Creations

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan




Whole Food Fridays 12-13-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

WFF new font w border

 Thank you for contributing week after week! I appreciate you sharing your recipes with us! 

Highlighted Recipes:

Flourless Cranberry Orange Almond Cake from Fox in the Kitchen

Creamy Dairy Free White Hot Chocolate from Live Free Gluten Free

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan




Big & Soft Paleo Ginger Molasses Cookies

Oh goodness… I can’t believe it’s December! What happened to November?! In less than 2 weeks AJ and I will celebrate our 10th wedding anniversary, and then in 2 1/2 weeks it will be Christmas. It’s all coming so fast – time needs to slow down so I can get done what I want to! And actually, as far as shopping is concerned, I’m just about done; I just want more time time to fit in all of the craft and baking projects. ;)

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I have a weakness for cookies… especially ones of the ginger molasses variety (they taste SO good dunked in a cup of black coffee!). The distinct molasses and spicy ginger flavors blend so well together, and while I do like the harder ginger snaps, there’s something equally amazing about the big and soft ginger molasses cookies. These Big & Soft Paleo Ginger Molasses Cookies certainly live up to their name. They are big, and so soft they nearly melt in your mouth. Bet you can’t eat just one! ;)

OH! And speaking of cookies… my sweet and talented friend, Jeanine, of The Baking Beauties, is offering a FREE Gluten Free Cookie E-book as a Christmas present to her readers (how awesome is that??!). You can download the E-book and find out more information about it by clicking HERE

Enjoy!
xoxo,
Megan

Big & Soft Paleo Ginger Molasses Cookies

Big & Soft Paleo Ginger Molasses Cookies

Ingredients

  • 1 1/2 cups blanched almond flour (I use either Honeyville or Anthony's)
  • 1/2 cup arrowroot starch
  • 1/4 cup coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoons baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, just melted
  • 1/4 cup unsulphured molasses
  • 1/4 cup honey or pure maple syrup
  • 1 egg

Instructions

  1. Preheat oven to 350 degrees (F).
  2. In a large mixing bowl, combine the almond flour, arrowroot starch, coconut flour, ground ginger, baking soda, ground cinnamon, ground cloves, and sea salt.
  3. Mix in the coconut oil, unsulphured molasses, honey or pure maple syrup, and the egg and mix until combined.
  4. Refrigerate the dough for at least 2 hours.
  5. Roll heaping tablespoons of dough into balls and place them on a parchment or silicone lined baking sheet. Gently flatten the balls of dough with your fingers until they are about 1/2 inch thick.
  6. Bake for 9-12 minutes. Leave the cookies on the baking sheet to cool.
http://www.allergyfreealaska.com/2013/12/09/big-soft-paleo-ginger-molasses-cookies/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me TuesdayFat TuesdaySlightly Indulgent Tuesday, Gluten Free WednesdayAllergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday and Pennywise Platter, Gluten Free Fridays andWellness Weekend. 

Whole Food Fridays 12-06-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

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There were some wonderful submissions last week in the Thanksgiving Edition of WFF. Thank you for contributing! 

Highlighted Recipes:

Gluten Free & Vegan Dinner Rolls from Megan Lierman

Four Layer Paleo Pumpkin Bars from Naturally Lindsey

Paleo Pepperoni Pizza Casserole from Tessa the Domestic Diva

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan



Traditional Stuffing with Parsley, Sage & Thyme

Whenever I think of Thanksgiving meal, my mind immediately goes straight to dessert (like to Dairy Free Eggnog, Guilt-Free Pecan Pie Cookies or Maple Pumpkin Pie).  But coming in at a close second is always stuffing. I love stuffing, especially slathered in gravy and mingled with small bits of turkey or whatever else is floating around my plate. And while more exotic or non-traditional stuffing sounds and looks lovely (most of them anyways), I’m a traditionalist snob when it comes to my stuffing. Which is precisely why I prefer this yummy Traditional Stuffing with Parsley, Sage & Thyme.  

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When I made this a few days ago, the thyme and sage sauteed with the ghee, onions, and celery filled our house with a wonderful aroma. It left my girls salivating and begging for a spoonful of the stuffing as soon as I pulled it out of the oven (of course I caved and both girls loved it). ;) And I especially like that the top of this dish remains nice and crunchy, while the bottom stays moist and soft. 

I use my Gluten & Rice Free Multigrain Bread in this recipe, although as stated below, you certainly could use my Oatmeal Millet Bread or the Gluten Free “White Bread” loaf. My bread loaves are significantly larger than store bought ones (like Udi’s or Rudi’s). So if you want to substitute a gluten-free store bought loaf, you might need to use 2 loaves to equal my one. 

May your Thanksgiving be filled with love and laughter – and exceptionally great food! 
Blessings,
Megan
 

Traditional Stuffing with Parsley, Sage & Thyme

Yield: 8-12 servings

Traditional Stuffing with Parsley, Sage & Thyme

Adapted from this recipe.

Ingredients

  • 1 Gluten & Rice Free Multigrain Bread Loaf, sliced and then cubed in 1-inch pieces
  • 1/4 cup ghee or olive oil
  • 3 cups chopped onions (about 1 large)
  • 1 cup chopped celery (about 2 stalks)
  • 1 teaspoon dried ground sage
  • 1 teaspoon dried thyme
  • 1/4 cup fresh chopped parsley
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 eggs
  • 2 cups chicken or broth

Instructions

  1. Divide the bread cubes between two large parchment lined baking sheets and leave them out on the counter (uncovered) overnight.
  2. Adjust the oven racks to the upper and lower middle positions and preheat oven to 400 degrees (F).
  3. Bake the bread cubes for 10 minutes and then stir, and bake for an additional 5 minutes or until golden brown.
  4. Preheat oven to 350 degrees (F).
  5. In a large sauté pan, warm the ghee or olive oil over medium heat. Add the onions and celery and sauté for 6 minutes. Add the ground sage and thyme and sauté for another 2-3 minutes, or until the vegetables are soft.
  6. In a large mixing bowl, combine the bread cubes, sautéed vegetables, parsley, sea salt, and black pepper.
  7. In a small mixing bowl, whisk together the eggs and chicken broth, and then pour it into the bread cube mixture and gently mix.
  8. Place in a lightly greased 9”x13” baking dish and cover with foil. Bake at 350 degrees (F) for 30 minutes, and then remove the foil and bake for another 10 minutes, or until the top is nice and crunchy. Serve immediately.

Recipe Notes from Megan

http://www.allergyfreealaska.com/2013/11/22/traditional-stuffing-with-parsley-sage-thyme/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat Tuesday, Slightly Indulgent TuesdayAllergy Free Wednesday, Frugal Day Sustainable Ways, Thank Your Body Thursday, Tasty Traditions, Full Plate Thursday, Simple Lives Thursday, Pennywise Platter, and Gluten Free Friday.

Mom’s Amazing Gluten Free & Vegan Apple Pie

Pie… it’s one of the best three letter words ever (especially when it’s homemade, slightly warm, and served with your favorite dairy free vanilla ice cream and a cup of coffee!). My mom’s homemade apple pie is the best, which is why her recipe inspired me to create my own gluten free version. This Mom’s Amazing Gluten Free & Vegan Apple Pie would be a wonderful addition to your holiday dessert line up, but please don’t limit this deliciousness to just a holiday recipe. Pie should be served year round- for birthdays, holidays, celebrations, or simply just because. 

With this pie, it’s hard to say which is the star of the show: the apple filling perfectly smothered in a sweet layer of cinnamon and nutmeg, or the buttery-like gluten free flaky pie crust. I’ll let you decide and you’ll have to let me know. I’m partial to both, although my opinion may be somewhat biased. ;) 

Mom's Apple Pie 2 Allergy Free AlaskaI confess, since perfecting my Best Gluten-Free Flaky Pie Crust Recipe I’ve gone a little overboard with my pie making (like with my Gluten & Dairy Free Maple Pumpkin Pie), but it’s just been sooooo long since I’ve had yummy pie with a flaky crust. And my family isn’t complaining- I suspect yours won’t either! 

Peace, Love & Pie… xo
Megan

 

Mom's Amazing Gluten Free & Vegan Apple Pie

Yield: one 9-inch pie

Mom's Amazing Gluten Free & Vegan Apple Pie

Ingredients

Instructions

  1. Follow the directions for the Best Gluten-Free Flaky Pie Crust Recipe (make sure to double the recipe), and roll out one of the crusts and fit it into a 9-inch pie plate. Do not trim down the excess dough from the edges of the pie crust.
  2. In a large mixing bowl, combine the apples and lemon juice.
  3. In a small mixing bowl, whisk together the palm sugar, sorghum flour, arrowroot starch, cinnamon, and ground nutmeg. Sprinkle the mixture over the apples and toss to coat.
  4. Place the apple mixture in the pie shell, including any of the juices that may have accumulated.
  5. Roll out the second pie crust and gently place it on top.
  6. Trim the overhanging pie crust dough edge about 1 inch from the rim of the pie plate. Fold and roll the top pie crust under the lower pie crust and flute as desired.
  7. Use a sharp knife to carefully cut a series of slits, at least 4-8, in the top of the pie crust so the steam can escape.
  8. Brush the crust with almond milk (you may not need to use the entire teaspoon), and sprinkle it with the cane sugar.
  9. Place the pie on a baking sheet (to catch drips), and baking in a preheated 425 degree (F) oven for 15 minutes. Reduce the heat to 350 degrees (F) and continue baking for another 45-50 minutes. The pie will be done when the crust is golden brown and the apples are soft (carefully insert a knife in one of the steam slits to test the softness).
  10. Cool for at least 2 hours before serving.

Recipe Notes from Megan

I use organic cane sugar on the outside of the crust because it caramelizes beautifully. If you don't want to use organic cane sugar, I recommend omitting it altogether. I do not recommend substituting palm sugar because it could burn instead of caramelize.

http://www.allergyfreealaska.com/2013/11/10/moms-amazing-gluten-free-vegan-apple-pie/

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Fat TuesdaySlightly Indulgent Tuesday, Gluten Free WednesdaysAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives Thursday and Pennywise Platter, Gluten Free Fridays and Wellness Weekend

Whole Food Fridays 11-08-2013

Welcome to Whole Food Fridays! Come link up your own GLUTEN FREE & WHOLE FOOD recipes and find new ones to try!

WFF new font w border

There were some wonderful submissions last week! Thank you for contributing! 

Highlighted Recipe:

Paleo Pumpkin Cupcakes from Gluten Free A-Z

Roasted Butternut Squash Dip from Gluten Free SCD & Veggie

Want to participate? Here are the guidelines:

  • Please link to your individual post, NOT your home page or a static blog party page.
  • You must provide a link back to Whole Food Fridays somewhere in the body of your post. Recipes not linked back to Whole Food Fridays will not be eligible to be highlighted the following week and may be deleted.
  • All recipes MUST BE GLUTEN FREE and made from REAL WHOLE FOOD ingredients.
  • Your blog does not have to be a gluten free blog in order to link up a recipe, but please make sure your recipe is gluten free.
  • Recipes for natural homemade soaps, lotions, etc. are also welcome.
  • Please leave me a comment! I love it when I hear from you. Often times comments make my day!

What your recipe CAN contain:

  • Any real whole food ingredients (gluten free whole grains, nuts, seeds, legumes, fruits, vegetables, herbs, healthy oils, etc).
  • Natural Sweeteners (honey, agave nectar, brown rice syrup, maple syrup, yacon, coconut nectar, coconut sugar/palm sugar, sucant, stevia)
  • Meats, eggs and dairy are all okay (although dairy free options are always an added bonus).
  • Bacon. Yes, anyone who makes anything with bacon gets extra brownie points (just make sure your bacon is gluten & nitrate free)!

What your recipe CANNOT contain:

  • Anything artificial, including anything refined or highly processed.
  • Any sort of boxed mix or prepackaged anything (with the exception of packaged GF noodles, chocolate chips, nut butters, etc…). Just remember fresh real whole foods are best!
  • Refined sugars (like plain white sugar or brown sugar – organic is okay).
  • Liver and/or chicken feet. Okay, I’m joking. You can link up a recipe that contains either, I just probably won’t highlight it the following week.

If your post does not comply to the above guidelines it will be deleted (and I will probably delete it without leaving you a note telling you I did (sorry), because that could be very time consuming). If you have any questions just leave me a comment below and I will try my best to get back to you.

Please be descriptive and tell us a bit about what you’re sharing. Is it vegan? What about dairy free? Is it grain free? Etc… I think you understand; you’re a smart bunch!

Thanks again for stopping by Whole Food Fridays! I look forward to seeing you every week!
xoxo
Megan



Gluten & Dairy Free Maple Pumpkin Pie

The first Thanksgiving that I was gluten, dairy, and refined sugar free was interesting. It wasn’t bad by any means, just different. I was going through a time of transition, an adjustment period in my diet, and I had to learn how to make my favorite recipes differently. It was actually my sister in law who made me a gluten and dairy free pumpkin pie that first Thanksgiving (it was awesome… and crust-less). Since then I have tweaked her substitutions to come up with this Gluten & Dairy Free Maple Pumpkin Pie. And let me tell you what, you won’t miss the refined sugars or dairy – at all. The maple syrup is such a wonderful addition to the pumpkin and spices. It really is delicious! 

DSC_0962 (Large)The whipped topping you see in the picture is simply chilled coconut cream (the thick cream that separates from the liquid in certain brands of canned coconut milk, like the Thai Kitchen Brand) whipped with a few drops of liquid vanilla stevia (course, you could use maple syrup, honey, or another sweetener instead). If you prefer to use another brand of coconut milk (that’s maybe guar gum free), simply place the entire can of coconut milk in the blender, sweeten to taste, and blend. Place in an airtight container in the fridge overnight. The coconut milk will thicken, and then you can use it as whipped topping (it just might not be quite as thick as what’s pictured above, but still delicious). 

Wishing you all an early, but very Happy Thanksgiving! 
xoxo,
Megan

*If this recipe doesn’t accommodate your dietary needs, please check out my gal pal, Shirley’s, Gluten-Free Pumpkin Pie Recipe Roundup with Over 30 Recipes! There is certainly a recipe to accommodate nearly all types of dietary needs: egg free, Paleo, nut free, etc…

Gluten & Dairy Free Maple Pumpkin Pie

Yield: one 9-inch pie

Gluten & Dairy Free Maple Pumpkin Pie

Ingredients

  • 1 unbaked Best Gluten-Free Flaky Pie Crust Recipe
  • 15 ounces unsweetened pumpkin puree
  • 1/2 cup almond milk (or rice milk, hemp milk, coconut milk beverage, etc...)
  • 1/2 cup pure maple syrup
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cloves

Instructions

  1. Whisk all of the ingredients in a medium size mixing bowl until well blended.
  2. Pour filling into the prepared unbaked pie shell and bake in a preheated 400 degree (F) oven for 15 minutes. Reduce the oven temperature to 350 degrees (F) and bake for an additional 40 to 50 minutes. The pie is completely cooked through when a toothpick inserted in the center of the pie comes out clean.
  3. Allow to cool completely before serving.
http://www.allergyfreealaska.com/2013/11/05/maple-pumpkin-pie-dairy-free/

DSC_0970 (Large)

This post may contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me maintain this website. Thank you for your support in this way!  

This recipe is linked to Make Your Own Monday, Teach Me Tuesday, Fat TuesdaySlightly Indulgent TuesdayAllergy Free WednesdayFrugal Day Sustainable WaysThank Your Body ThursdayTasty TraditionsFull Plate ThursdaySimple Lives ThursdayPennywise Platter, and Gluten Free Friday.