Gluten-Free Thanksgiving Recipes: Dessert

November 20, 2012

By:  Coach Maria – Salus Nutritionist & Food Expert

Pumpkin Pie Custard Cups

Pumpkin pie in 2 minutes??  It’s possible, yes.  A slight twist on the traditional dessert; this one is sure to please.  Simple and wholesome ingredients with minimal hassle.

serves 4
3/4 c almond flour
1/4 c coconut oil
4 eggs
2 c organic pumpkin puree
1 tblsp pumpkin pie spice
1/4 c organic raw honey
1 tblsp vanilla extract
dash of sea salt
2 tsp baking powder

Mix everything together in a large bowl.  Pour into 4 individual custard cups.  Microwave each for 2 minutes.


Apple Tart

serves 6
1.5 c almond flour
1 egg plus 1 egg white
1 tblsp ghee or organic butter
2 tblsp coconut flour

3 granny smith apples, peeled and sliced
1/2 c apple juice
1/2 tsp lemon juice
1 tblsp ghee or organic butter
1/4 tsp salt
1/4 tsp cinnamon
1/8 tsp cardamom
1/2 tsp vanilla

Preheat oven to 350 degrees.

For crust:
Mix together almond flour with eggs, butter and coconut flour, until you have a dough.  Roll between two sheets of parchment paper until 1/4″ thick.

For filling:
Place ingredients in pan and cover.  Bring to a boil, turn down heat and let cook until juices cook away (10-12 minutes).
Spoon filling into center of the crust and fold the crust up on top of the filling (it won’t cover the entire filling, there will be an exposed open circle on top.
Carefully place tart on a baking sheet and bake for 30 minutes.

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