Ingredients

• 2 cans apple pie filling
• 2 tablespoons butter
• 1 teaspoon ground cinnamon
• 3 eggs
• 1/2 cup rice milk/or soy
• 1/2 cup all-purpose gluten-free  flour
• 1 tablespoon sour cream or mayonnaise
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees F.

In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners’ sugar. Serve warm.

This recipe came off the Food Network with Paula Dean and was improvised to make it gluten-free and casien free.

INGREDIENTS (Nutrition)

• 3 egg whites
• 1 1/4 cups white sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 1/2 cups flaked coconut
• 1 1/2 cups cornflakes cerealPreheat oven to 325 degrees F (170 degrees C).

INGREDIENTS (Nutrition) 1 (13.5 ounce) can coconut milk 2 tablespoons cornstarch 2 cups light corn syrup 1/2 cup white sugar 1/2 cup shredded sweetened coconut Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note ..DIRECTIONS 1.Whisk together the coconut milk and cornstarch in a saucepan until the cornstarch is dissolved. Pour in the corn syrup, sugar, and coconut; bring to a boil, stirring continually. As soon as the mixture comes to a rolling boil, remove from heat. Allow to cool completely before serving.

INGREDIENTS (Nutrition) 4 cups rolled oats 1 (15 ounce) can cannellini beans, drained and rinsed 1/2 cup white sugar 1/2 cup brown sugar 1 teaspoon vanilla extract 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 cup chopped pitted dates 1/2 cup flaked coconut 1/2 cup raisins 1/2 cup chopped walnuts.  DIRECTIONS 1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour. 2.In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon; blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet. 3.Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.

INGREDIENTS (Nutrition)

• 1 tablespoon butter
• 1 (1 inch) piece fresh ginger, minced
• 1 clove garlic, minced
• 1 small onion, chopped
• 1 acorn squash, peeled and cut into 1-inch cubes
• 1 (14 ounce) can coconut milk
• 8 ounces green beans, cut into 3-inch pieces
• 8 ounces cooked shrimp, peeled and deveined
• 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch cubes
• Salt and pepper to taste
• 2 tablespoons white sugar

DIRECTIONS

1. Melt butter in a large skillet over medium heat. Add ginger, garlic, and onion. Cook until garlic begins to brown, about 5 min.
2. Add squash, coconut milk, and green beans to skillet. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 30 minutes until squash is tender, stirring occasionally. Stir in shrimp and tofu, then season to taste with salt, pepper, and sugar.  If you don’t have acorn squash replace it for pumpkin. Serve it over rice.

INGREDIENTS (Nutrition)

• 1 cup gluten free  flour
• 1/8 cup white sugar
• 2 teaspoons baking powder
• 2 pinches salt
• 1 tablespoon mayonnaise
• 1/4 cup coconut milk
• 3/4 cup warm water
• 1/2 teaspoon vanilla extract

Here’s another pumpkin recipe for dinner:

INGREDIENTS (Nutrition)

• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 (15 ounce) cans kidney beans, drained
• 1 (46 fluid ounce) can tomato juice
• 1 (28 ounce) can peeled and diced tomatoes with juice
• 1/2 cup canned pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 tablespoon chili powder
• 1/4 cup white sugar DIRECTIONS

Since I brought this great big pumpkin I needed more ideas to eat it and came across this carrot – rice recipe:

INGREDIENTS (Nutrition)

• 1 1/2 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1 (15 ounce) can pumpkin
• 2 large carrots, peeled and finely grated
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves

DIRECTIONS

1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
2. When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium

I was on allrecipes.com and came across a recipe with fresh pumpkin and ice cream. Of course I dont want to use the dairy part of it but I can replace it with Soy icecream  or a rice dream ice cream.  We took apart our own pumkin and made fresh pumpkin seeds because they help get rid of parasites (http://www.natural-cure-remedy.com/article27-parasites.html )  and cooked the pumkin in the oven till tender (all night) and mashed it up.  Then make your gluten free crust to go with it. It should turn out a hit with everyone. Pumpkin is a great antioxidant too.

INGREDIENTS (Nutrition)

• 1 1/2 pints Soy or Rice Dream Ice cream softened
• 3 eggs
• 1 3/4 cups pumpkin puree
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 (9 inch) unbaked pie shells

Pie Shell gluten free -

INGREDIENTS (Nutrition)

• 1 1/2 cups ground walnuts
• 3 tablespoons butter
• 2 tablespoons white sugar In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.

 Its birthday time and cupcakes hit the spot. and chocolate cupcakes are even better.  Heres the recipe: Ingredients 90g Cocoa (I use Droste) 350g boiling water 3 eggs (150g) ( free range preferably) 1 Tblspn Vanilla Paste 300g sifted Plain gluten free flour 430g caster sugar (Trufoods) 2 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp Xanthan Gum (Lotus) 1/2 tsp salt 230g unsalted butter (BioDynamic / Organic) Method Preheat oven to 180C (350 F) Line 2 maybe 3 x 12 hole muffin trays with paper bake cups. Combine the cocoa and boiling water in a medium bowl and mix really well , get out all the lumps. Allow to cool. In the bowl of your mixer combine ALL the dry ingredients on low speed for 1 minute. In another bowl combine eggs, vanilla and 1/4 of the cooled cocoa liquid. Add the softened butter and the main cocoa liquid to the dry ingredients and mix on low until moistened. Then increase the speed to medium for 2 minutes. Scrape the sides down then add the egg mix in 3 lots on medium speed beating well between additions. Grab your spatula and give the bowl a really good scrape and gently mix in any naughty bits from the base of the bowl. Using your regular ice-cream scoop, gently transfer level scoops of batter into paper bake cups. Bake for a minimum of 15 minutes then start checking. If not done but starting to overbrown, gently lay a sheet of aluminium foil over the top of the cakes. Cupcakes are cooked when they spring back if touched lightly in the centre . Allow to cool in the pans for 10 mins then cool on racks. Smother with your best G/F buttercream of choice ( most buttercreams are G/F anyway!) Just make sure that whatever icing sugar you use adheres to GF and avoids cross contamination of non GF products in manufacture. Drop me a line to let me know how you get on as everyones recipe interpretations can differ slightly here and there and I can help sort any probs out http://sugarbloomcupcakes.blogspot.com/2008/10/recipe-gluten-free-chocolate-cupcakes.html