New Gluten-Free Recipes for Halloween from Elana’s Pantry

Thank you to Elana Amsterdam for these guest recipes. Check out her website, Elana’s Pantry, and her books for more scrumptious gluten-free delights.

Pumpkin Cinnamon Cheesecake

Ingredients

  • 1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash)
  • 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
  • ½ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon cinnamon
  • ¼ teaspoon celtic sea salt

Directions

Fill the bottom of a baking dish with a little less than ¼ inch of water. Cut pumpkin in half, remove seeds, and place face down in baking dish. Roast pumpkin in the oven for 45-55 minutes until soft. Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups. In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes. Process in cinnamon and salt. Pour batter into a 9-inch tart pan

Bake at 350° for 45-50 minutes, until firm. Remove from oven, cool and serve

Serves 8

 

Pumpkin Pie Ice Cream

Ingredients

  • ½ cup cashews (raw)
  • ¼ cup coconut milk (canned) (canned)
  • 2 cups roasted pumpkin, or other squash (learn how to roast pumpkin in 10 easy steps!)
  • 1 ¼ cups water
  • ½ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg

Directions

In a Vitamix combine cashews, coconut milk, pumpkin, water and agave. Blend ingredients on high speed until smooth. Add vanilla, cinnamon, ginger and nutmeg.

Pour mixture into an ice cream maker and process according to instructions.

Serve

 

Chocolate Orange Truffles

Ingredients

  • ½ cup (raw) cashews
  • ¼ cup creamy roasted almond butter
  • ¼ cup agave nectar
  • 2 tablespoons cacao powder
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange zest
  • ¼ cup cacao powder

Directions

Place cashews in a food processor and pulse until the texture of coarse sand. Add almond butter, agave, cacao powder, vanilla and orange zest and pulse until smooth.

Refrigerate for 2-3 hours, until firm. Remove from fridge and roll into ½ inch balls. Coat with cacao powder

Serve

Makes 12 truffles

 

 

 

 

Melanie Mayo-Laakso

About

Melanie Mayo-Laakso is the Content Manager for Mothering.com. Mothering is the birthplace of natural family living and attachment parenting. We celebrate the experience of parenthood as worthy of one’s best efforts and are at once fierce advocates for children and gentle supporters of parents.