Happy Thanksgiving

Good morning friends! I expect most of you are preparing and thinking about what you will be eating to have a safe gluten free Thanksgiving. 

This year we are excited to have a fresh turkey that was grown for us by our favorite farmer, Mr. Bailey Newton, of Triple B Farms. Take just a minute and follow the link to read about their farm and how they raise our food.  Here are pictures my husband took at  the Farmer's Market this morning when he picked up our turkey!   Thanks Mr. Bailey!

Farmer Bailey Newton

To go with this delicious turkey, my boys have requested their favorite pumpkin pie and sweet potato casserole.   I will be making my recipes with a few modifications to replace the grains and agave that we are not eating this year.  I tried a coconut crust for the pumpkin pie last week, but I wasn't really satisfied with it's outcome. Next, I would like to try a crust made with pecans, but I'm still trying to figure out the details.  If I come up with something blog worthy I will post it soon, but here is my idea of what I will do. If you have any suggestions to share for a great grain-free pie crust all ideas are welcome!  Happy Thanksgiving to you!

Sweet Potato Casserole  

No Gluten, Dairy and Sugar (recipe remake grain-free)

2 pounds sweet potatoes ( 3 cups mashed) (I used 4 large)
1/6 cup agave nectar     honey
7 drops of stevia liquid
1/4 teaspoon sea salt
2 large eggs
4 tablespoons "butter," melted (Earth Balance Buttery Sticks)  Coconut oil
1/2 cup coconut milk, light

Topping:
3/4 cup pecans, chopped
2 Tablespoons agave nectar   honey
4 Tablespoons "butter," melted (Earth Balance Buttery Sticks)  Coconut oil
1/2 cups gluten-free flour (Bob's Red Mill Gluten-Free All-Purpose Flour)  mix of coconut flour & tapioca starch

Wash the sweet potatoes. Place the sweet potatoes, still in their jackets, in a large pot and cover them with water. Bring them to a boil and cover with a lid. Turn down the heat, but keep them on a low boil until they are tender.

Cool and remove the peels and mash with a potato masher. Stir in the agave nectar, stevia, and salt. In a separate bowl whisk the eggs, coconut milk and 4 tablespoons melted butter and combine with the mashed sweet potatoes until well mixed. Pour into a greased 2-quart baking dish.

Combine the topping ingredients in a bowl and put on top of the sweet potato mixture.

Bake at 350 degrees F for 35-45 minutes until bubbly around the edges.

The Creamiest Pumpkin Pie Ever
 No: Gluten, Dairy, Sugar, Egg Whites, or Cinnamon

Pumpkin Pie Filling:

3 egg yolks
1/4 cup water
1 can pumpkin puree
3/4 cup coconut milk, lite
  15 drops of stevia liquid

1/6 cup Lakanto (that's 1/2 of the 1/3 cup)  honey
1/4 teaspoon sea salt
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger root
1/8 teaspoon cloves

Mix the wet ingredients together in a mixing bowl. Then add the dry ingredients and stir with a whisk until mixed very well.

Pour the filling into the unbaked pie shell. The pie crust recipe is from the previous post and may be found by clicking here.
Bake in the oven at 425 degrees Fahrenheit for 15 minutes. Lower the temperature to
350 degrees Fahrenheit and bake for 35-40 minutes more.