Baked Oats and Pumpkin Puddings

I’ve been looking at all kinds of recipes for baked “oats”. But none of them have actual oatmeal in them, they all use oat flour. So here’s my alternative. I’ve added some quinoa flour and oat protein powder to the mix to increase the protein content of the pudding as well as increasing the sweetener a little because the flour, at least in my opinion, overrides the taste of the pumpkin and spices. I didn’t think of it until after they were in the oven but adding some roasted pepitas would some crunch.

As a reminder for those of you new to my blog, there are a number of allergen-free recipes here to make your Thanksgiving dinner allergen free such as gluten-free gravy (and fat free), string-bean casserole, vegan pumpkin pie, and a delicious mushroom and Italian sausage stuffing (which I made this year with a loaf of that quick and easy oat bread on the blog).

Lightly grease 6, 6-ounce ramekins and pre-heat oven to 350 degrees. In a medium bowl whisk together:

1 can pumpkin puree

1 cup quinoa flour

3/4 cup oat flour

1/4 cup pumpkin protein powder (or any protein powder you use, vanilla or even chocolate would work)

1/3 to 1/2 cup maple syrup (or honey, coconut nectar, date syrup, etc.)

2 teaspoons pumpkin pie spice

2 teaspoons baking powder

1 cup dairy-free milk (any will do but I would advise against using soy)

1/4 cup roasted pepita seeds

1/4 teaspoon of salt

Whisk until smooth then scoop into the ramekins to about 1/2″ from the top. Dust top with more pumpkin pie spice. Place on a baking sheet and bake for 15-17 minutes or until set.

Chewy Ginger Molasses Cookies

It’s that time of year again! Time to pull out the gingerbread recipes along with all the pumpkin and spices. Here’s a very easy ginger cookie recipe that takes very little time to throw together and only 10 minutes to bake so in a mere 20 minutes you’ve got cookies – just as quickly as any tube of cookie dough you buy in the grocery store. And oh so delicious!

Preheat oven to 350 degrees. Prepare a large baking sheet by covering with parchment paper. In a medium mixing bowl combine:

1 tablespoon ground flax

3 tablespoons warm water

Stir to combine and let sit for a minute or two until a gel forms. Add:

1/2 cup pepita butter (or sunflower butter, tahini, etc.)

1/3 cup date sugar

2 tablespoons molasses

1 teaspoon vanilla extract

Using a hand mixer, mix until fully combined. Add:

3 tablespoons all-purpose gluten-free flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1 1/2 teaspoons ground ginger

1/4 teaspoon allspice

Using a spoon, mix in the dry ingredients. This is too thick for the hand mixer. When combined, using a small cookie scoop, place scoops on the prepared baking sheet and flatten. Makes about 15 cookies. Bake for 10-12 minutes. Cool on cooling rack.

Pumpkin Gingerbread Cake

I do love gingerbread but I also love pumpkin. This cake doesn’t have a pronounced pumpkin taste – the ginger overwhelms it so if you want more pumpkin taste, reduce the amount of ginger you add. It’s wonderfully moist and delicious served with a vanilla frozen dessert or a non-dairy whipped cream.

Preheat oven to 350 degrees and grease an 8×8 square or round pan (to take the entire cake out of the pan to serve, cover the baking pan with parchment paper and then grease). In a small bowl combine:

1 tablespoon ground flax

3 tablespoons aquafaba*

*Add 1 teaspoon aquafaba powder to 3 tablespoons hot water. Don’t have aquafaba powder or a can of chickpeas handy? Substitute 1 tablespoon vinegar and 2 tablespoons hot water. Let the mixture sit for 5 minutes or until a flax gel forms. In a medium sized bowl (at least 3 cups) combine:

1/3 cup honey

1/3 cup unsulfured molasses

3/4 cup pumpkin puree

1/2 cup hot (the hotter the better) water

Mix until the molasses and honey are fairly thin. In another medium size bowl (at least 6 cups) sift together:

1 cup sorghum flour

3/4 cup tapioca flour or arrowroot

1 teaspoon xanthan gum

2 teaspoons ginger

1 teaspoon cinnamon

1 teaspoon allspice (or nutmeg)

1 1/2 teaspoons baking soda

Pour the wet ingredients into the dry and mix thoroughly. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before cutting.

Pork Chops with Pear Sauce and Sautéed Endive

Mostly I eat chicken but occasionally I’ve have some pork and I find it difficult to find creative ways to cook it, a plain pork chop can be so boring. Here’s one I adjusted from one I found online. I added the endive which goes great with both the pork chop and the pear sauce.

First, make a batch of pear sauce (see recipe under sauces) except instead of adding the ginger, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of allspice (per cup of pear sauce/about 1 pear). Additionally, add about 1 tablespoon of date syrup (or 2 teaspoons of honey or agave nectar).

In a 10″ skillet, heat over medium high:

1 tablespoon olive oil

Blot dry:

2 1″ thick pork chops (or a little thinner or thicker if preferred just adjust the cooking time)

Season with salt, pepper, and garlic powder (granulated works best). Add to the hot oil and sear on each side (about 1-2 minutes per side) then reduce heat to medium low and cook, uncovered, for about 5-6 minutes per side or until the pork is firm to the touch. Set aside and let sit off the heat for approximately 10 minutes to rest.

While the pork rests, heat in 12″ skillet over medium heat:

1 tablespoon olive oil

Add:

1/2 medium sweet onion, dice

6-8 medium to large endive (slice off the lower stem end and then quarter)

Season with salt, pepper, and garlic powder then cook stirring occasionally so that the onion doesn’t burn. After about 3-4 minutes, reduce heat to medium low and cover so that the lower cores of the endive soften and continue cooking for another 3-4 minutes or until the endive cores are softened.

If you’ve premade the pear sauce as I did, heat in a small pot until hot. Pour half the mixture (about 1/2 cup) over each pork chop. Serves 2.

Carob Chip Zucchini Bars

Grate the zucchini and put in a colander for about an hour before starting these bars to get out some of the liquid out of it or the bars will be too wet and get gummy. I weighted the grated zucchini down with a plate and a large can of tomatoes. Then blot between some paper towels. Makes 16 bars.

Preheat oven to 350 degrees. Grease a 9×13″ baking pan.

In a large mixing bowl combine:

1 cup quinoa flour

1 cup brown rice flour

1/2 cup tapioca flour

1 1/2 teaspoon xanthan gum

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice (or 1/2 teaspoon nutmeg)

In another medium sized bowl combine:

3/4 cup pear sauce (or apple sauce) unsweetened

3/4 cup maple syrup (or 1/2 cup agave or coconut nectar)

1/3 cup avocado oil (or other light oil)

2 tablespoon rice vinegar

1 teaspoon vanilla

2 cups grated zucchini (2 small zucchini)

Pour the wet ingredients into the dry and mix well with a large spoon. Stir in:

3/4 cup carob chips (or chocolate chips)

1/2 cup hemp hulls (or chopped walnuts if nuts are possible)

Pour or spoon the mixture into the prepared pan, spreading as evenly as possible so that the batter cooks evenly. Bake for 25-30 minutes until a toothpick comes out clean when inserted in the center of the pan. Cool completely before cutting.

Moussaka (Greek Lasagna)

My mother loved moussaka. When I made it for her, I used ground lamb, ricotta cheese, eggs, and homemade pasta sauce. Things and times have changed so here’s one that’s dairy, gluten and egg free and uses jarred (or homemade if you have the time and desire) sauce. Just in case, I’m including my recipe for pasta sauce.

First, start the tomato sauce if making homemade by heating in a small Dutch oven:

1 tablespoon olive oil

Add to it when hot:

1 diced medium onion

1 diced sweet pepper, any color

1/2 cup sliced carrots (or grated)

6 ounces shitake mushrooms

Stir to combine, lower heat to medium and cook until the onions and mushrooms are sweating and onion is translucent. Add:

1-2 teaspoons minced garlic

32 ounces small diced tomatoes

16 ounces tomato puree

1 teaspoon mixed Italian dried herbs (basil, marjoram, thyme)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Cook over medium low heat for about 1 1/2 to 2 hours, stirring occasionally. This gets rid of much of the water in the tomatoes so the sauce can thicken. If it boils too vigorously, reduce the heat to low. When reduced by about 1/3, add:

1 tablespoon tomato paste

1 tablespoon agave nectar

Use an immersion blender to cream most of the vegetables, leaving a few whole. I do this because then the eggplant slices sit better in the sauce but it is optional. In a large skillet, heat:

1 tablespoon olive oil

When hot add:

1 pound bulk Italian sausage (or if you want this vegan, diced tofu)**

Cook the sausage through and then drain off the fat and add to the tomato sauce, stirring to combine. Set aside. If using jarred sauce, this will take more than 1 large jar.

While the sauce is cooking, peel and thinly slice:

1 large eggplant

Place the slices on a large, sided baking sheet in a single layer and salt generously. Once salted, another layer of eggplant can be added on the top of the first, again salting generously. Place a slightly smaller baking sheet on top of the eggplant and then weight it down with large cans. Let sit at least 30 minutes, 60 is preferable.

After sitting, wash each eggplant slice to remove the salt and whatever liquid was expelled from the slices. Dry between paper towels. Heat in a large skillet (12 inch) or flat griddle:

1 teaspoon olive oil (just to coat the bottom of the pan)

When hot, add eggplant slices until the bottom is covered but the slices have room to move. Let brown for a minute or two and then turn and brown the second side. Repeat until all the slices are browned.

Still while the sauce is cooking, add to a large saucepan:

1/2 cup olive oil

Begin heating over medium high heat. Add:

3/4 cup gluten-free flour

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon allspice (or nutmeg)

Whisk to combine. Cook over medium low heat for 2-3 minutes to cook the flour then add, 1 cup at a time:

3 cups oat milk (or any other non-dairy milk except soy)

Whisk each portion of milk into the flour and cook, whisking every minute or so, until the white sauce is thickened. It should be the consistency of a pudding or mashed potatoes.

Preheat oven to 350 degrees. Spray the bottom and sides of a 9×13″ baking pan with non-stick spray. Line the bottom of the pan with slices of eggplant.* Add a layer of the meat sauce and repeat ending with a layer of eggplant (3 layers of eggplant and 2 layers of sauce). There may be a little meat sauce left over. Slowly pour the white sauce on top of the last layer of eggplant (I didn’t quite have enough eggplant to cover the entire top but it still worked okay). The white sauce on mine was only about 1/2 inch thick but if your pan is deep enough, use all the white sauce, it’s that yummy on the top! Sprinkle the top with:

1-2 cups grated parmesan cheese

Place baking pan on a large baking sheet because if it’s full, it will bubble over and put in the oven. Bake for 30-45 minutes or until the middle is bubbling. Let cool for about 15-20 minutes before slicing.

*Don’t think you have enough eggplant? Peel and thinly slice 1-2 medium to large Russet potatoes and place those on the bottom layer of the moussaka, using the eggplant for just other 2 layers.

**I used sweet Italian sausage but feel free to use any ground meat.

Pumpkin Pie

My daughter-in-law loves pumpkin, anything pumpkin. I made a dairy-free pumpkin cheesecake for her one of the first times I met her. So I’ve been trying to figure out how to make a pumpkin pie without eggs. I finally found a recipe I could adapt and it’s sooooooooo good! Creamy just like the original, all those warm spices. If you don’t like maple syrup or don’t want that prominent flavor in the pie, feel free to substitute agave or coconut nectar, or even honey, or a mixture of sweeteners. I find that maple syrup compliments pumpkin (and sweet potato) very nicely. I also found 1/2 too sweet for my taste but perfect for my daughter-in-law and son.

Preheat oven to 400 degrees. If using a pre-formed gluten-free pie crust (frozen), be sure to take it out of the freezer before you start mixing the filling so it can thaw. If making pie crust (see recipe under desserts), only one crust is needed.

Filling:

1 15ounce can of pumpkin puree (or sweet potato)

1/3 to 1/2 cup maple syrup depending on the sweetness level desired

1 cup non-dairy milk (NOT SOY)

1 tablespoon avocado oil (can be skipped if want fat free)

2 tablespoons corn starch (or arrowroot)

1 teaspoon vanilla extract

2 teaspoon pumpkin pie spice (or add individual spices: 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, 1/2 teaspoon allspice, 1/4 teaspoon ground cloves)

Whisk until well mixed, it will be thin. Pour into prepared pie crust, place on a baking sheet slightly bigger than the pie plate, and bake for 50-60 minutes or until center of the pie doesn’t wiggle when moved. (I baked mine for 55 minutes, turned off the oven and left the pie in it for 15 minutes before removing.) Refrigerate until cold before serving. Makes 6-8 servings.

TIP: To avoid cracking of the pie, keep out of drafts while it cools and do not refrigerate until mostly cooled. DO NOT COVER until completely cooled.

TIP: For a slightly firmer pie, reduce the milk to 3/4 cup and don’t add the oil.

Pumpkin (or Sweet Potato) Oatmeal Cookies

My husband’s favorite cookie was oatmeal. After looking though dozens of oatmeal cookie recipes, this one came out first in the ones I thought sounded really delicious and easily converted to allergen free. With a food processor, it was very easy to put together and turned out delicious! As with many cookie recipes that are allergen free, these should be flattened before baking and bake a little longer than most cookies.

In a small pot, bring to a boil:

12 ounces of dates with sufficient water to cover them

Once they come to the boil, remove from the heat and let cool slightly. Meanwhile, put into a food processor:

1 1/2 cups pumpkin seeds

Blend until the seeds are well ground but not turning into butter, larger chunks are okay. In a medium bowl, blend:

2 cups quick cooking organic gluten-free oatmeal

the ground seeds

2 teaspoons baking powder

2 tablespoons chia seeds

1 teaspoon cinnamon

1/2 teaspoon allspice

Place the cooled dates into the food processor along with:

2 cups cooked pumpkin or sweet potato or a 15 ounce can of pumpkin or sweet potato puree

1/2 cup of the date boiling liquid (or if a fruity flavor is desired, 1/2 cup of any fruit juice)

Blend until smooth. Add the date/pumpkin mixture into the dry ingredients and blend until all the dry ingredients are incorporated. Let the dough sit for 15-20 minutes so that the oats and chia seeds can absorb some of the moisture in the dough. Preheat oven to 350 degrees. Line 2-3 medium cookie sheets with parchment paper.

When the dough is ready, scoop by tablespoon onto the baking sheets and flatten the cookies with the back of a wet spoon. Depending on how it’s measured, the dough should make 2 1/2 to 4 dozen cookies.* Bake in the preheated oven for 20-30 minutes depending on size and thickness or until the outside of the cookie is golden brown. I found getting the cookies as thin as possible leads to a cookie that is browned and crispy around the outside and chewy on the inside. Cool on baking sheets and then store in air tight container.

*I actually used about 2 tablespoons per cookie and the dough made 29 cookies.

Easy and Quick Sweet Potato Cookies

If you love sweet potatoes like I do (and my daughter-in-law does), then you’ll really enjoy these cookies. They are very moist, cakey, and the addition of maple syrup and some autumn spices, enhance the richness of these cookies. If your nut or seed butter is fairly runny, these can easily be blended with a spoon. If like my pumpkin seed butter, its thicker, you may want to use a hand mixer. Makes 12-15 depending on size.

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a medium bowl, blend:

1 cup sweet potato puree

1/2 cup pumpkin seed (or other nut or seed) butter

2 tablespoons maple syrup (or if preferred coconut or agave nectar, honey or date syrup)

1 teaspoon baking soda

1/2 teaspoon vanilla extract

1/4 cup gluten free all purpose flour

1/2 teaspoon allspice (optional)

1/2 teaspoon ground ginger (optional)

Mix until combined and smooth. Drop by tablespoon on to baking sheet. These should be fairly flat so smooth with the top of the spoon. Drop at least 2 inches apart since they will spread slightly. Bake until firm to the touch, around 12-15 minutes depending on size. Cool on baking sheet.

TIP: A few weeks ago, I blogged a recipe for pumpkin chai snickerdoodles. I sprinkled some of the spice mixture from that recipe on top of these cookies and they were delicious! However, the cookies are so moist that I recommend if you do that you want to eat them the same day. The chai mixture is what turned the tops of my cookies dark.

Chicken with Rice and Vegetables

I’ve been making rice with meat for years. It’s a convenient, easy way to stretch meat when you don’t have much of it and lots of people to feed. And a great way to use up extra vegetables because it’s an adaptable recipe where any combination of meat and vegetables works fine. The recipe feeds 6 or 4 generously.

This will be my last blog post for several weeks as I now need to concentrate on finishing my screenplay which was due today but I’m not happy with it yet so have to concentrate on that for the next few weeks.

In a Dutch oven, heat over medium high heat:

2 tablespoons olive oil

Add:

6 boneless skinless chicken thighs or breasts seasoned with salt, pepper and garlic powder (if using breasts cut into large cubes

The object is to brown the meat and build flavor as well as sear the meat to keep all the juices in it. This should take about 5 minutes, 2 1/2 minutes per side. When browned, remove the chicken pieces to a plate and add to the pot:

1 medium onion diced

6-8 stalks of celery diced

1/2 cup chopped carrots (or grated)

1 cup diced mushrooms

Sauté for several minutes until onion starts to brown. Add:

1 teaspoon minced garlic

2 tablespoons tomato paste

1/2 teaspoon ground allspice

1/8 teaspoon ground cloves

2 teaspoons to 2 tablespoons sweet or spicy paprika depending on your taste

2-3 bay leaves

1 cup frozen or fresh peas (if using fresh, add with the rice)

2 cups chicken stock (or, if possible, 1 cup of white wine and 1 cup of stock)*

1 tablespoon date syrup or date sugar

Stir to mix and add the chicken back into the pot along with any juices that are on the plate. Cover and simmer on low heat for approximately a half hour until chicken is cooked. Stir in:

1 cup rice (I used a wild rice blend but feel free to use whatever rice you prefer)

Simmer covered until rice is cooked, stirring frequently to be sure rice doesn’t stick to the bottom of the pot. This should cook out all the liquid but if not, cook uncovered until most of the liquid is gone. If the rice isn’t cooked but the liquid is all absorbed, add 1/4 cup stock and continue cooking covered until rice is done. Remove the bay leaves, taste and add additional salt if needed. Serve garnished with chives.

*If using wine, deglaze the pan with the wine before adding the stock. This will cook off the alcohol.