I love the cinnamon and maple flavour of this custard. It can be served warm fresh from the oven or later, after it has cooled in the fridge.

To begin, get a ceramic or stoneware pie pan, a larger pan with 1 inch of water in it, and a large mixing bowl.

Large Bowl

6 eggs, lightly beaten

1/2 cup of white sugar

The seeds from 1 vanilla bean

1/2 tsp of grain-free ground cloves

1 and 1/2 tsp of ground cinnamon

2 cups grain-free, dairy-free almond milk

Whisk all of the ingredients together, until combined.

Ceramic Pie Pan

Put 2 tbsp of pure maple syrup into the bottom of the pie pan, then spread it around. Then add the mixed ingredients from the large bowl into the pie pan. Place the pie pan into a larger pan that is already filled with 1 inch of water (the water should come half way up the side of the pie pan). Bake at 350 degrees Fahrenheit  for 35-40 minutes or until the custard has set. Enjoy!

Note: My husband is in the picture above. He is holding our eldest child, she was only a few hours old. They are both sound asleep in my hospital bed.

This cake divides into 2 layers as it bakes. The upper layer becomes a light cake that covers a rich lemon pudding layer underneath. It is relatively easy to make, but does require a second pan with 1 and 1/2 inches of water for the the baking dish or pan to sit in while it bakes. I use a large stoneware pan so I have purchased a large foil roasting pan that is large enough for it to sit in.

The finished cake can be enjoyed warm from the oven or later after it has cooled in the fridge.

 

To begin, get one large bowl, and a medium sized bowl.

Large Bowl

1 and 1/2 cups of white sugar

4 tbsp of potato starch

1/2 tsp of salt

Mix these 3 ingredients together, then add,

2 and 1/2 tsp of finely grated lemon rind

1/2 cup of freshly squeezed lemon juice

2 tbsp melted coconut oil

5 egg yolks

2 cups of grain free almond milk

Mix together with a mixer

Small Bowl

5 eggs whites (preferably at or near room temperature)

Beat egg whites with a mixer until stiff peaks form, then fold egg whites into the mixture in the large bowl.

Put combined mixtures into stoneware pan (or ceramic). Then place the baking pan into the large foil pan and add 1 and 1/2 inches of water to the large foil pan (not the baking pan). Bake at 350 Fahrenheit for 45-60 minutes. Test with a spoon, make a small hole at the edge to see if pudding has firmed up. It will firm up more as it cools. With my oven mitts, I lift the stoneware pan out of the pan with hot water and place it on the stove to cool. I leave the other pan with water in the stove until it cools, then empty. Enjoy!

Note: Any grain-free, dairy-free milk can be substituted for the almond milk. If no milk is available, take 2 peeled apples and remove the core. Put the 2 apples with 2 cups of water in a blender. Blend until smooth and use this mixture to replace the milk.

The sweet coconut flavour of this crust complements the smooth, rich lemon flavour of the filling, combined with the light fluffy melt in your mouth meringue. For me, this dessert provides a nice light ending to a Christmas meal. If this sounds good to you, get your oven mitts, a large and small mixing bowl, and a sauce pan, then proceed with this recipe and experience some lemon goodness!

Pie Crust

1/2 cup of coconut flour

1/2 cup of shredded coconut

2 and 1/2 tbsp virgin coconut oil measured, then melted

1/2 cup of brown Demerara sugar

1/2 cup of walnuts crushed in food processor (almost to a flour)

Mix ingredients together in bowl, then press into bottom of a stoneware or ceramic pie pan. This crust tends to burn in a metal pie pan.

Lemon Filling

1 and 1/4 cups white sugar

2 cups of water

1/2 tsp sea salt

6 tbsp potato starch

3 egg yolks (lightly beaten)

1/2 tsp coconut oil measured, then melted

1/2 cup freshly squeezed lemon juice

1 tbsp grated lemon rind

1 and 1/2 tsp of Knox gelatin

Mix the sugar, salt, gelatin, and potato starch in the bottom of the sauce pan. Gradually, stir in water while whisking with a whisk. Bring to a boil over a medium high heat while stirring constantly.Once boiling, reduce to medium low and continue stirring for about 3-4 minutes. It will start to thicken. Then add oil and whisk until blended. Then add a couple of tsp of hot mixture into egg yolks, stir well, then add to hot mixture and whisk it. Continue stirring on heat for 2-3 minutes (to cook egg in mixture, then add lemon juice and rind. Stir well for 1-2 minutes. Remove pot from heat and gently pour into the pie pan with the prepared crust. Place in the fridge to cool while you prepare the meringue.

Meringue

3 egg whites (at room temperature)

1/4 tsp grain-free, diary-free cream of tartar

6 and 1/2 tbsp white sugar

Beat egg white with cream of tarter until stiff peaks form when beater is taken out. Then continue beating while slowly adding sugar. Eventually, peaks will become shiny and peaks will form again when beater is removed. Pour onto filling and bake at 350 Fahrenheit for 10 –12 minutes (sometimes longer) until meringue is golden. Sit at stove and supervise until the peaks are a golden brown (it can burn easily). Let cool, then serve, or refrigerate. Enjoy!

Ingredients

3 large russet potatoes chopped

1 large yam chopped

1 large sweet potato chopped

2 leeks sliced (push on middle of each slice to separate into rings)

1/4 cup extra virgin olive oil

Sea salt and pepper to taste

2 tbsp of fresh rosemary chopped fine

3 tbsp of fresh sage chopped fine

2 cloves of garlic pressed through the garlic press

Add the rosemary, garlic, and sage to the olive oil and stir. Put the chopped yams, sweet potato, and potato in the roasting pan with the sliced leek. Pour the olive oil and herb mixture over the vegetables and stir the vegetables around until are well coated with olive oil and herbs. Apply sea salt and pepper to taste. Cook at 350 Fahrenheit for 60 minutes (or longer) until vegetables are soft.

To begin, get a medium saucepan, a strainer with a bowl under it, and a measuring cup

In the saucepan, add:

3 cups of fresh cranberries

1 cup of white sugar

1 cup of water

Boil this mixture for 15-20 minutes, then pour mixture through the strainer with a bowl underneath (it should look a bit thicker now). Take a large spoon and press the mixture against the strainer to ensure all flavour and most of the pulp is pushed through. The residue left is mostly cranberry skin. Remove bowl with strained mixture and place it in the fridge to cool and thicken. Enjoy!

To begin, get a sauce pan, a cutting board, and a knife to chop vegetables.

Ingredients

7-8 cups of stock/pan drippings (can put a little less if you don’t have enough)

1/2 cup of chopped celery

1/2 cup of chopped red onion

1/2 cup of finely chopped carrots

10-15 chopped dates

6 sundried tomatoes soaked then chopped

1 chopped plum tomato

2 sprigs of rosemary chopped

1/4 cup fresh thyme chopped

1/4 cup fresh oregano chopped

Sea salt and pepper to taste

1 bay leaf

4-5 tsps of butter (Optional-don’t use, if you want the dairy-free option)

5 tsp of potato starch

Bring pan drippings to a boil over medium to high heat and cook all of the ingredients (except for the potato starch) in the pan drippings for 15-20 minutes. Let the turkey rest while cooking the gravy. Once cooked, strain the sauce through a strainer with a bowl underneath. Press down on vegetable mixture to ensure all broth is pushed through. Place strained broth back into saucepan and bring to boil for 5 minutes, add butter and stir until melted. Place potato starch in a cup with 1/4 cup water and mix well. Then add a little of the potato starch mixture at a time into the broth while briskly stirring the broth with a whisk. Wait one minute between each addition of potato starch/water mixture. Keep adding the potato mixture until the broth is the consistency of gravy. Serve and enjoy!

This rice based stuffing has been a favourite of our family for a few years. It is infused with the rich flavour of hazelnuts and tangy sweetness of mandarin oranges combined with a light olive oil of your choice. It is relatively simple to make and provides a rich source of flavour within the turkey as it roasts, adding to the pan drippings which will be used in the gravy.

To begin, take out a large saucepan, a cutting board, and a knife to chop vegetables.

Ingredients

3 cups of cooked brown rice

1/2 cup of chopped shallots (can substitute with red onion)

1/2 cup chopped celery

1 tsp freshly squeezed lemon juice

3 mandarin oranges, peeled, sectioned, and chopped

1/2 cup of hazelnuts chopped in food processor

1/4 cup of extra virgin olive oil

Sea salt and pepper to taste

In a large saucepan, cook the onion/shallots and celery in olive oil over medium heat until cooked. Then remove from heat and add the rest of the ingredients. Stir to mix, let cool, then stuff your turkey. I baste the skin with a mixture of olive oil and fresh herbs such as rosemary, garlic, and sage. Extra water can be added to the bottom of the roasting pan to ensure lots of pan dripping are available for the gravy. A mixture of carrots, onion and celery (1/2-1 cup each) can be added to the water to infuse extra flavour into the drippings. Roast as per roasting instructions. I roast my turkey with the lid on until about 1/2 hour before it is done. Then, the lid is removed for the last half hour to ensure the skin is brown and crispy. Enjoy!

Menu

Part 1 Of 5 Part Series: Hazelnut, Mandarin Stuffing for Your Turkey

Part 2 Of 5 Part Series: Full Bodied Gravy

Part 3 Of 5 Part Series: Cranberry Sauce

Part 4 of 5 Part Series: Roasted Vegetables With Herbs

Part 5 of 5 Part Series: Lemon Meringue Pie

If this sounds good to you, put on your Santa hat, turn up the Christmas tunes, adorn your apron, and cook your way into a G-free culinary Christmas paradise set to delight your taste buds with natural foods that are nutritious and delicious. Merry G-Free Christmas Everyone!

For birthdays, my children and I enjoy decorating cakes. We add real (non-toxic) flowers and various toys to dress the cakes up. A theme is selected, then we buy our decorations and pick up flowers from the market. Once we are home, the cake is prepared, cooled, iced, and then the fun begins. Inspired, my children proceed with their creation. My family and guests really enjoy the chocolate fudge flavor of this cake combined with the melt in your mouth creamy icing. Enjoy!

To begin, preheat the oven to 350 degrees Fahrenheit. To make one chocolate fudge cake, take out 1 large bowl and 1 medium size bowl. You will need to double or triple the recipe for additional layers. Any left over mix can be poured into muffin tins to make cupcakes.

Large Bowl

1/2 cup of brown rice flour

1/2 cup of Teff flour

1 cup of potato starch

1/4 cup of tapioca starch

1 tsp corn-free guar or xanthan gum (xanthan might have corn in it)

1 tsp gluten-free, corn-free baking powder

1 and 1/2 tsp of baking soda

3/4 tsp sea salt

1 cup of unsweetened cocoa powder

2 cups of packed brown Demerara sugar

1/4 cup white sugar

1/2 cup of gluten-free chocolate chips (optional)

Mix all dry ingredients together

Medium Bowl

Measure 3/4 cup of butter, then melt it

3 large eggs

50 g plain yogurt

Inner seeds from 1 vanilla bean (optional)

Mix wet ingredients together, then add to dry ingredients and mix well. Then put mix into oiled cake pan with enough room for it to rise without pouring over the side.

Chocolate Cream Icing

500 ml whipping cream

3/4 cup cocoa

1 cup white sugar

With a blender, whip cream until peaks form. Then add sugar, blend, and then add cocoa. Blend until mixed, then spread on cooled cake (You can leave out the cocoa, add vanilla bean seeds and some food color to match your theme). Decorate with non-toxic flowers, and anything else that you and your children enjoy.

Note: I use popsicle sticks along the side of the toy to stabilize it and remove them along with the toy, saran wrap, and all flowers just prior to serving the cake. I wrap saran wrap around the bottom of the toy to prevent contact with the icing or cake. The icing hides the popsicle sticks from view. Ensure the flowers you use are non-toxic (you can check with your local poison control center) and be careful, some toys and the saran wrap can be choking hazards. Have fun!

The one my children enjoyed the most was the dolphin waterfall and slide one (see above). It had a functional waterfall which the kids loved.

When I was initially diagnosed with Celiac Disease, I craved light fluffy pancakes. After making several rubbery Frisbee-like pancakes that my Australian Sheppard enjoyed chasing across the yard, my husband managed to make these light pancakes that everyone else can enjoy too (not just our canine friend). We have served these pancakes to many other children and visitors who have said that the texture is similar to wheat pancakes.

To begin, take one large bowl and set up your food processor.

Large Bowl

2 cups of brown rice flour

1 cup of potato starch

1/4 cup of tapioca flour

2 tbsp gluten-free, corn-free baking powder

2 tsp gluten-free, corn-free baking soda

3 tbsp of sugar

1 tsp sea salt

Mix all dry ingredients together.

In A Food Processor

2 eggs

4 tbsp of melted butter

2 bananas

2 cups of milk

Blend wet ingredients in food processor, then add to dry ingredients and mix together. The mix should be a little thinner than a cake mix. If it is too thick, add a little milk, if it is too thin add a little potato starch. Heat skillet or frying pan with oil on medium heat and cook pancakes in the pan as soon as it is warm. Flip once the underside of the pancake is cooked and let the other side cook until brown. Serve with a dollop of fresh whipped cream, maple syrup, and shaved gluten-free, corn-free chocolate. Enjoy!