thanksgiving gluten free dessert – Trading Paper Crowns

What do you do when you buy waaaay too many strawberries at Costco?

Why, you make a gluten free, paleo strawberry tart of course. This yummy little treat will serve as my dessert tonight. However, I cheated a tad (and had a slice this morning for breakfast!) It’s good. Enough said.

The recipe is pretty simple. This is a raw, grain free dessert – and no baking required. I know, it’s almost too good to be true. But, it is. No need to wake up from your dream state.

You will need: 1 tbsp. lemon juice, 4 cups sliced strawberries, 2 tbsp. natural sugar, 2 tbsp. coconut oil, 7 dried dates, ¼ cup water, 2 tbsp. maple syrup, 1 cup almonds, 1 cup cashews, pinch of sea salt, ¼ cup almond milk, ¼ cup flax seed.

Let’s make the pie crust first. In a food processor dump in the 1 cup of almonds and ¼ cup flax – then pulse (breaking up the almonds). Add in the dates, salt and ¼ cup of water. You will need to pulse for a while to make the gooey crust. You be the judge. You might need more water – or more dates. Use your discretion.

In a pie pan, line the dish with your crust. Wet hands serve as the best to form the ball of dough around the edges – etc. Place your dish into the freezer or refrigerator so it hardens. Another option is baking it for about 10 minutes. This will make the crust flakier and baked tasting. But, again, it’s up to you!

Next let’s make the strawberry glaze. Simply cut up 4 cups of ripe strawberries and place them in a bowl. Sprinkle lemon juice over the strawberries and add natural sugar on top of them. Yum – just mix the fruit up and place it in the fridge for 20 minutes or more.

For the pie creamy topping, dump 1 cup of cashews into the food processor. Pulse the cashews, making them into a coarse mixture. Add in the coconut oil, maple syrup and almond milk – pulse. This will make a creamy texture. Place in the fridge for an hour or so.

After your crust is set, spoon the cashew mixture on top of the hard crust. Next dump your cooled strawberry mixture on top of the creamy topping. You are done – a raw, gluten free strawberry tart. It’s rich and awesome. Enjoy.

Every once and a while, it is fun to treat yourself to a nice cookie! I mean, the gluten free gals out there will understand me when I say – we really don’t get good cookies that often!

I have always wanted to make a cream filled cookie – but never thought a gluten free one would taste as good as the authentic ones. However, this little treat last night might have taken the cake. It was creamy, hearty, rich and flavorful.

Girls – you can add this to the gluten free dessert list at Thanksgiving. I was shocked that the Gluten Free Apple Butter Bread tasted so good last week. Now these Gluten Free Pumpkin Oatmeal Cream Cookies! I am a little overjoyed at the moment.

No skipping dessert this Thanksgiving. That’s the pitts! Everyone is sure to love this delectable cookie.

You will need (for the cookie): 2 cups Gluten-Free All Purpose Four, 1 tsp. baking soda, 1 tsp. pumpkin pie spice, 1/2 tsp. baking powder, 1/2 tsp. salt, 1 cup brown sugar, 1/2 cup melted butter, 1/2 cup canned pumpkin, 1/4 cup skim milk, 1 cage free egg, 1 tsp. gluten-free vanilla and 2 cups gluten free oatmeal.

You will need (for the cream filling): 1 (8-ounce) package low fat cream cheese, 2 tablespoons melted butter, 1 tsp. ground cinnamon, 1 tsp. gluten-free vanilla, 4 cups powdered sugar

Pair this cookie with coffee in the morning for a sweet escape.

First preheat oven to 350. Combine the gluten free flour, baking soda, pumpkin pie spice, baking powder, salt, brown sugar, 1/2 cup butter in large bowl – mix together! Then add in the pumpkin, milk, egg, vanilla and oats in the same bowl and stir.

With a teaspoon place batter onto cookie sheet and bake for about 9-10 minutes or until lightly browned. Cool the cookies on cookie rack.

For the filling, combine all filling ingredients except powdered sugar in large bowl. I put the filling in the blender (because I don’t have a mixer). Pour icing into a large bowl and gradually add in the 4 cups powdered sugar – one at a time until smooth.

Please wait until the cookies are cool to put filling on them. Spread 2 tsps. filling onto bottom-side of 1 cookie. Top with another cookie. Repeat with remaining cookies and filling. Store in refrigerator.