RECIPE CORNER

We had a Mabon party to celebrate the equinox with friends. It was a wonderful time and we saw a few people we hadn’t seen in over twenty years. We’ve kept in touch via Facebook but distance and time constraints sadly have interfered with the seeing each other.

Anyway, I decided to go all out for dinner. I made a pot roast, and applesauce, and pumpkin pie, and s’mores bars. And they were all gluten and dairy free. So I thought I would give you a few of the recipes in case you might want some autumn fun and tasty delights during the season. I made everything a day in advance, so I could just sit and talk with our friends instead of spending time in the kitchen. As usual, I ask that you DO NOT REPOST THESE RECIPES. You are welcome to link to them on my blog, and you may print them out for your own use, but do not repost on other sites or via email.

 

Gluten and Dairy Free S’mores Bars

1 package Kinnikinnick Graham style crumbs
1 stick dairy free margarine
2 tablespoons sugar
4 cups miniature marshmallows
2 packages Enjoy Life gluten and dairy free chocolate chips or chunks
2 teaspoons peppermint extract
4 teaspoons water

  • Mix crumbs and sugar in a bowl. Melt margarine in the microwave for forty-five seconds. Pour margarine into crumbs and mix together well. Divide into and pat into two 9″ square baking pans.
  • Bake crumb crust at 350° for fifteen minutes. Remove from oven.
  • Spread 2 cups of miniature marshmallows over each crumb crust.
  • In microwave-safe dish combine chocolate chips, peppermint extract, and water. Melt for one minute in microwave. Stir and melt for a another thirty seconds.
  • Pour half of mixture over marshmallows in one pan, and half over the other pan. Using a knife, spread chocolate evenly over the top of marshmallows.
  • Chill for twenty minutes and then score into bars.
  • Return to refrigerator and chill until firm.

Makes 24 S’mores bars.

 

Gluten and Dairy Free Pumpkin Pie

1 package Glutino piecrust mix
2 – 15 ounce cans pumpkin purée
1/2 cup maple syrup
2/3 cup molasses
6 eggs
4 teaspoons Ceylon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves

  • Prepare piecrust as directed on package. You will need dairy free margarine, eggs, and vinegar. You can use egg replacer in both pie crust and rest of this recipe. Divide crust in half and chill for at least one hour.
  • Press pie crust into two 9 inch, deep-crust pie plates.
  • Make sure crust is even on both bottom and sides.
  • In large mixing bowl mix rest of ingredients. Pour half into each pie plate.
  • Place pies on large baking sheet. Bake at 350° for approximately 75 minutes. Remove from oven and chill.

Each pie serves 6 to 8 people.

 

Make-Ahead Autumn Pot Roast For a Crowd

6 pounds of Chuck roast beef
3 pounds new potatoes or Yukon gold or red potatoes
1 pound baby carrots
1 tablespoon each dried: parsley, oregano, sage, thyme
3 large bay leaves
4 cups beef stock
1 cup rice flour
2 tablespoons chicken or ham Better than Bouillon (if you must be dairy free, make sure you buy the organic chicken version of this — a number of their other products have whey. And always check the labels when you buy a new batch. This is why I do not use their regular beef flavor, though they may be coming out with an organic version that doesn’t have whey. It does have several problematic ingredients for me, but if I use it in small quantities, it doesn’t cause much havoc in my system)

Optional: if you can eat onions, add one chopped yellow onion

  • In large Crockpot, place beef and herbs. Cook on high for four hours.
  • Remove beef from Crockpot leaving liquid in the pot. Cut into bite-size pieces.
  • Quarter potatoes, or if they are large, cut into six pieces each. Mix with the carrots, the beef, and return to the Crockpot.
  • At this point if you are using onion, sauté the onion in 2 tablespoons of olive oil until tender and add to the rest of the vegetables and meat.
  • Replace the cover and cook for another two hours.
  • Stir rice flour into beef stock until it has dissolved. Stir in bouillon paste. Pour mixture into Crockpot stirring to mix with the liquid already in the Crockpot.
  • Cook for another hour on medium.
  • Transfer pot roast into two medium roasting pans. Cover with foil and chill.
  • The next day, bake in 275° preheated oven for three hours. Leave the foil on.
  • Remove foil at end of baking time and check to see if it is heated through. It should be by now but if it’s not, cover again and return to oven for another half hour.

Serves a large crowd. I would estimate you could feed fifteen people and still have a few leftovers.

 

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Seasonal Recipes–Gluten and Dairy Free
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