Crustless Dairy-Free & Gluten-Free Pumpkin Pie

It's almost time for Halloween! What better treat to have this season than pumpkin pie? I know! Pumpkin Pie with ice cream! This is the EASIEST pumpkin pie I've ever made! Then again, it's the ONLY pumpkin pie I've made, but whatever.

Ingredients:

1 14 or 15 oz can of pumpkin
1 1/2 cups full fat coconut milk (I just used the full can)
2 tsp vanilla
2 tbsp light olive oil
1 egg (To make this recipe Vegan, just use egg substitute)
1 cup brown sugar
1/2 cup gfree flour
2 tbsp corn starch
2 tsp baking powder
1/4 tsp xanthan gum
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1 tsp nutmeg
1/4 tsp ground cloves

You can find canned coconut milk in the ethnic foods section of your grocery store.

Method:
Pour all the dry ingredients into an electric mixer, then all of the wet ingredients on top of them. Stir immediately on medium speed until combined. Scrape the bowl and mix once more. Pour into a 9" glass pie pan lightly coated with cook-and-spray. Pop in the oven for an hour at 350 degrees F. When it's done, the center should not be wet.

Take out of the oven and cool completely on a wire rack. Refrigerate until you're ready to serve. Heat your pie and serve with coconut-milk ice cream or whipped cream! (Whipped cream isn't dairy free, but the coconut-milk ice cream is!)

Mom's favorite dairy free ice cream. It's incredibly creamy!

Nully's Tips:
You can easily make this a vegan recipe by simply substituting egg substitute for the real egg.

" Ye that love the LORD hate evil... " ~ Psalm 97:10

Cran-Apple Cider

Apple cider is a great drink for chilly days, and I like it better than hot chocolate! (It's healthier too!) But instead of just plain old apple cider, I made it with cranberry juice as well as apple juice.

Ingredients:
2 cups apple juice
6 cups cranberry juice
1/8 tsp cardamom
1/4 tsp ground nutmeg
1 cinnamon stick
10 whole cloves

Method:
Add all the ingredients to a large pot and bring to a boil. Allow the cider to simmer for a few minutes before serving. You could serve it with a cinnamon stick as a garnish, if you want.

Keep the cider on medium or medium low heat until you're done serving it to others. (This keeps it warm so people can have it nice and warm whenever they want as well as making your home smell lovely.) After you serve it and use it all, be sure to turn off the burner, and wash the pot.

Nully's Tips:
Before you serve the cider, it might be good to take out the cinnamon and cloves if you can, so someone doesn't find it in their drinks! You could strain it as you serve it, or you can put the cloves, nutmeg and cardamom in a tea ball which allows the flavors of the spices into the cider.

" Pride goes before destruction, and a haughty spirit before a fall. " ~Proverbs 16:18~

G-free & Dairy Free Apple Pie

Apple pie is an all time favorite of pretty much everyone, but it's difficult to find it G-Free AND dairy free. So, I decided to make an apple pie that people that are allergic to gluten and dairy can eat. This was a very easy thing to make and doesn't take much at all.

Pie Crust Ingredients:

3/4 cup gfree flour
1 tbsp  cornstarch
1/4 cup sugar
1 tsp xanthan gum
4 tbsp smart balance
1 large egg
1 tbsp vanilla

Apple Filling Ingredients:

4 large granny smith apples; sliced thinly
1/2 cup sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
a splash of lemon juice

Crumble Topping Ingredients:

3/4 cups brown sugar
3/4 cups gfree flour
1/2 tsp ground nutmeg
1/3 cup smart balance

Method for crust:

Stir the flour, xanthan gum and cornstarch together. Add the sugar, smart balance, egg and vanilla. Mix well. Knead and fold dough until it is well combined. Chill in the fridge while making the filling and crumble mix. Once chilled (After you've made the filling and crumble), take it out and roll the dough onto a lightly gfree floured surface to desired thickness. Place the crust into a 9" glass pie dish, lightly coated with non stick spray. Use a fork to poke holes in the bottom and sides of the dough.

Method for filling:

Mix the apples, sugar, cinnamon, nutmeg, and salt.  Pour the mixture into the pie crust, pouring the juices on last.

Method for crumble topping:

Mix the brown sugar, gfree flour and nutmeg. Add chilled smart balance. Cut into the mixture with a fork until you have a course, crumbly mixture. Spread the mixture onto the pie. Pop into an oven at 400 degrees for 35 min. The topping will be browned and bubbly. Let cool for an hour before serving. Serve it with Dairy Free ice cream.

Non-Dairy ice cream

Artichoke and Asparagus Quiche (Dairy Free)

I know I've already made a quiche, but this time, there's no bacon, no spinach, no onions, and no Dairy. Plus, it's what's for dinner tonight!

Ingredients:

12-15 eggs
1/2-1 cup deli meat (chopped up)
salt and pepper to taste
2 cloves garlic (crushed)
1 can artichoke hearts
2 cups chopped asparagus
1/2 cup goat cheese
1/4 cup almond milk
a dash red pepper flakes
1/8 tsp cayenne pepper
1/4 cup gluten free flour

Method:

Add the cheese, milk, salt and pepper in a large mixing bowl. Stir with an electric mixer until combined. Add the eggs, meat, cayenne pepper, red pepper flakes, artichoke hearts, and asparagus. After the mixture is combined, pour into a greased glass pie pan. Pop in the oven at 375 degrees for one hour. Cut up and serve hot!

Nully's Tips:
If you have to crush your own garlic, you should only put one clove of garlic in a time. That way, you can actually crush the garlic!

" Even a child is known by his deeds, whether what he does is pure and right. " Proverbs 20:11

Chicken Tortilla Soup

I first tried this at a friends house. Then my mom started making it, so I decided that I wanted to try it. It's actually very easy, and you can even make it in a crock pot like I did.

**This dish is gluten free and dairy free.


Ingredients:

1 rotisserie chicken
1 can black beans
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 small can tomato paste
1 can diced tomatoes
1 cup corn
2 tbsp vegetable bouillon
salt and pepper to taste
1 cup of salsa
1/2 onion (finely chopped)
1 tsp cumin
4 cloves fresh garlic
1 tbsp chili powder
2 tbsp lemon juice
Tortilla shells (only if desired)
Dairy free sour cream (to garnish)

Method:

Open all of the cans of beans and rinse them; pour them into the crock-pot. Open the rest of the cans and add them to the pot. Add the corn, onion, bouillon, garlic, cumin, chili powder, salt, and pepper. Add the salsa and lemon juice. Shred the chicken and add it to the pot. Add about 4 cups of water and stir well. Cook for 2 hours on high, but then you can leave it on low for up to 6 hours. This is an easy dish to make in the morning and forget about it until dinner time! (If you make this in a regular pot, you can boil everything on medium high for about 30 minutes to allow all the flavors to mingle.)

Garnish with crushed tortilla chips and dairy free sour cream. You could even add some soy cheese or goat cheese. Enjoy!

Nully's Tips:
When something is baking or cooking, and your kitchen looks like a disaster, you could tidy up the kitchen while your dish is in the oven. Trust me, you do NOT want to take something out of the oven, and then realize you can't put it down anywhere.

" ... be sure, your sins will find you out. " Numbers 32:23

Angel Food Cake (G-Free AND Dairy Free)

Ok, so my mom went to the doctor to see what else she's allergic to, and it turns out she is allergic to dairy! Now, being allergic to dairy isn't the same as being lactose intolerant. If you're lactose intolerant, you can usually take a little pill to help digest the dairy you're eating. But my mom can't have any dairy products from a cow, because her body can't tolerate the protein in it. She can still drink almond milk and soy and other stuff. Luckily, there are a lot of gluten free and dairy free options out there. So, I made this with almond milk and G-Free flour. I hope you enjoy it!

Ingredients:

1 1/2 cups egg whites (10 -12 large eggs)
1 1/2 cups sifted powdered sugar
1 cup sifted G-Free flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup granulated sugar
1 tbsp xanthan gum

Method:

Set the egg whites out in a large mixing bowl for 30 minutes at room temperature. Meanwhile, sift the powdered sugar and flour together. Set aside. After the egg whites are at room temp; add the cream of tartar and vanilla and mix on high speed until curled peaks come up when you lift the mixer. This takes a few minutes. Add the granulated sugar 1 tbsp at a time, mixing continually. Mix until stiff peaks appear straight up. Then sift 1 cup of the flour mixture at a time into the mixing bowl. Fold the egg mixture over the flour mixture, then add another cup. Repeat until all of the flour mixture is in the egg mix. Pour the batter into a greased bunt cake pan. Run a knife through the batter to make sure there aren't any air bubbles. Stick in the oven at 350 degrees for 40 min.

While you're waiting for the cake to bake, you can make an icing to put over it. Here's what you'll need:

1/2 cup goat cheese
1 cup powdered sugar
1 tsp vanilla
1 tbsp almond milk

Add all the ingredients together into a kitchen aid mixer and mix until the icing is smooth.

After the cake is done baking, flip the cake over onto the cooling rack, but keep the pan on. Let it cool for 10 min. Take the pan off of the cake and let it cool for a bit. Dust and decorate your cake with powdered sugar. Slice and serve with the icing and some fresh berries if desired.

Nully's Tips:
Even though the batter looks amazing, DO NOT EAT IT RAW! It has raw eggs, and that could get you really sick, so just wait until the cake is done baking. It is worth the wait!

" The LORD is my strength and my shield; my heart trusts in Him, and I am helped; Therefore my heart greatly rejoices, and with my song I will praise Him. " ~Psalm 28:7~

G-Free "Cinna-Bunns"

Mmmm! This was pretty good, but it was a little gooey. Next time, I may bake it a little longer... but my dad says he loves the gooey texture!

Ingredients:

2 tbsp butter
1/4 cup sugar
2/3 cup milk @ room temp.
1packet of yeast (about 1 tbsp)
1 1/2 cup gfree flour
1/4 tsp baking soda
2 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1/4 to 1/2 cup cinnamon sugar (to your taste)

Icing:

3/4 cups powdered sugar
1 tsp vanilla
1 tbsp milk
1/2 cup cream cheese

Method:

Preheat your oven to 375 degrees. Combine the sugar and butter in an electric mixer, and mix well. Add the egg and mix well, scraping the sides of the bowl. Add the milk and yeast. Mix until combined. Add the baking powder, baking soda, gfree flour, xanthan gum, and salt. Mix until there are no lumps.

Lay a generous amount of plastic wrap on the counter and spinkle sugar on it. Plop the dough in the center of it, then cover it with an equal layer of plastic wrap. Roll the dough flat and even. You may need to readjust the plastic wrap a few times. Then take off the top layer of plastic wrap. Pour the cinnamon sugar on the dough evenly, leaving an inch wide strip on the end of the dough untouched. This will leave room for the sugar to squeeze out without falling out of your cinnamon rolls. Start rolling the dough on the side that has sugar on it, going towards the side with no sugar. Cut into even slices. I cut 10. Place in a round, greased glass pie pan. Bake for 25-30 min at 375 degrees until they're browned on top.

While you're waiting, start making the icing. In a small mixing bowl, add the cream cheese, milk, vanilla and powdered sugar. Mix well, gradually increasing speed until the icing has no lumps.

Take the cinnamon rolls out of the oven and spread the icing over it. Serve it on a plate and enjoy!

Nully's Tips:
If you need to use milk that's at room temperature, but you've just taken your milk out of the refrigerator, just pour some warm water in a glass dish and place your glass measuring cup containing the milk into the warm "bath", of course making sure you don't spill water in the milk. This will bring the temperature down much faster!

 He shall be like a tree planted by the rivers of water, that brings fourth it's fruit in season, whose leaf also shall not wither, and whatever he does shall prosper. -  Psalm 1:3