My top 5 fall recipes

It’s Wednesday! Only two more days till Friday and exactly one week away from Halloween! I am very excited for today’s post because 1. it has been highly requested and 2. all of these recipes are diary and gluten-free! So all my food allergy readers, even readers with no allergies, you are going to love this post! I have made all of these recipes more than once and can truthfully say, you cannot even notice that they do not contain dairy or gluten!

I know from personal experience how difficult it can be to eat food comfortably when you have so many allergies. That is why 90% of the time I make recipes at home. Eating out can be a real pain. Having to ask the waiter to check on dressings, oils and how they prepare food in the kitchen. That is why I am so happy to post this today! I hope you enjoy this post and if you re-create any of these recipes comment below!

ENJOY 🙂


As you know I have allergies to gluten and dairy so all of these recipes are made gluten-free and dairy free by me.

Gluten Free & Apple Pie (I also made it dairy free but it can be made with dairy)

Ingredients

For Crust

For Filling

  • 8 small to medium apples
  • 1 tablespoon lemon juice
  • 3/4 cup coconut sugar
  • 3 tablespoons tapioca starch
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg (fresh, if you can)
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger

Directions

To Make Pie Crust:

  1. In a food processor combine almond flour, tapioca flour, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in egg and honey and process until the dough comes together.
  3. Shape dough into two round disks, wrap in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight.

To Prepare Crust and Filling:

  1. Preheat the oven to 350ºF. Remove one dough disk from the refrigerator (leave the other chilling). Between two sheets of parchment, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment, invert the pie dough into your tin.
  2. To make the filling: In a large mixing bowl combine the sliced apples, lemon juice, coconut sugar, tapioca, vanilla, salt and spices and toss until combined. Spoon apple mixture inside pastry lined tin and place back in refrigerator while rolling out the top crust.
  3. Roll out the remaining dough isk to an 11″ circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment.
  4. Remove chilling filled pie from oven and either invert lattice on to the top of the pie, or place the whole rolled pastry on top. Seal the pastry pieces together, and crimp the crust, if desired. If covering the pie make sure to slice in a few holes to let the pie vent. If at any point during the process of making a lattice or placing on the pastry the pie crust gets too warm and is difficult to work with place in the refrigerator on sheet tray until cool enough to handle 10-15 minutes.

To Bake Pie:

  1. Brush crust with egg wash, and coarse sugar, if using and place on a rimmed baking sheet and bake until apples are tender, about 1 hour. If crust is browning too quickly, tent with aluminum foil.
  2. Let cool at least 1 hour before serving, but best if waiting at least 4 hours. Once baked the pie can remain at room temperature for about 24 hours. Any longer than this and it should be stored in the refrigerort and briefly warmed up before serving.

My thoughts – This apple pie tastes AMAZING! My dad who is not the biggest fan of my dairy free & gluten-free bake-ables loved this recipe! The crust tastes so buttery for not having real butter in it (hahah). Highly recommended this recipe for yourself or Holiday party.

I found this recipe on Lexis clean kitchen

Gluten-Free & dairy free Cinnamon Roll Cake

Gluten-Free Cinnamon Roll Cake slice on a white plate with a white coffee cup, fork and another cake slice in the background.

 

Ingredients

Cake:

  • 3 cups *gluten-free flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
  • 1 1/2 teaspoons xanthan gum leave out if your flour already contains it.
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 4 teaspoons gluten-free baking powder
  • 1 1/2 cups milk For dairy-free I like cashew milk, almond milk or coconut milk.
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 cup unsalted butter melted (For dairy-free I like Earth Balance or Smart Balance.)

Topping:

  • 1 cup unsalted butter softened (For dairy-free I like Earth Balance or Smart Balance)
  • 1 cup packed brown sugar
  • 2 tablespoons gluten-free flour
  • 1 tablespoon cinnamon

Glaze:

  • 2 cups powdered sugar
  • 5 tablespoons milk dairy-free use cashew, almond or coconut milk
  • 1 teaspoon vanilla

Directions

Cake:

  1. Preheat oven to 350° F.

  2. Spray a 9×13 glass baking pan with cooking spray.
  3. In a large bowl add the gluten-free flour, xanthan gum (leave out if your flour already has it), salt, sugar, baking powder, milk, eggs, and vanilla and mix until fully combined.
  4. Once combined stir in the melted butter.
  5. The cake batter will be very thick and sticky. Pour into the prepared 9×13 baking pan.

Topping:

  1. In a large bowl, cream butter, brown sugar, gluten-free flour and cinnamon together with a mixer.
  2. Drop heaping tablespoonfuls of the butter mixture into the cake batter.
  3. Use a knife to swirl the butter mixture through the cake.
  4. Bake at 350 degrees for 35-40 minutes. Use a toothpick to check and see if the center is done.

Glaze:

  1. In a medium bowl, whisk the powdered sugar, milk and pure vanilla extract together.
  2. Pour over the warm cake.
  3. Enjoy!
  4. Store in an air-tight container.

    I found this recipe on mamaknowsglutenfree.com

    Vegan pumpkin bread (fluffy & gluten-free!)

    loaf of pumpkin bread on wood serving tray

     

    Ingredients

    • 2 tbsp Ground Flax OR Ground Chia Seeds + 5 tbsp Filtered Water
    • 2 ¼ cup Quick or Rolled Oats, blended into a fine flour
    • 2 tsp Baking Soda (not Powder)*
    • 1 tbsp Pumpkin Pie Spice
    • 1/2 tsp Salt
    • 1 cup Pumpkin Puree
    • 2/3 cup Coconut Sugar
    • 1/4 cup Nut or Seed Butter
    • Juice of 1/2 Lemon

    Directions

    1. Preheat your oven to 350F. In a small bowl, combine the Ground Flax OR Ground Chia seeds with 5 tbsp water to form an “egg.” Stir and set aside for 5-10 minutes.
    2. In the meantime, add the Oat Flour, Pumpkin Pie Spice, Baking Soda, and Salt to a Medium Bowl. Mix well and set aside.
    3. Mix all of the remaining ingredients together in a separate larger bowl, along with the thickened Flax “Egg”.  Slowly incorporate the dry flour mixture into the wet mixture, stirring well and until all clumps have dissolved – the batter will be thick.
    4. Spread the batter into a parchment paper-lined or greased 8”x4” bread pan, smoothing the top off with a spatula.
    5. Bake at 350F for 60-65 minutes, or until the top is golden brown, and a toothpick comes out cleanly or with minimal crumbs. Remove from the oven and carefully transfer to a cooling rack. Allow to cool completely before slicing and store any leftovers in a container at room temperature for up to one week.

     

    I found this recipe on frommy bowl.com

    This is HANDS DOWN the BEST and most INCREDIBLE chili recipe! I have tried so many recipes and non of them compare.

    The best chili on EARTH

    BestChili.jpg

    Ingredients:

    • 2 pounds ground beef, turkey or venison
    • 4 tablespoons extra-virgin olive oil
    • 1 yellow or white onion, chopped
    • 1 green bell pepper, chopped
    • 4 cloves garlic, minced
    • 1/4 cup flat-leaf parsley, finely chopped
    • 2 jalapeño peppers, finely chopped (optional)
    • 3 tablespoons chili powder
    • 2 teaspoons cumin
    • 1 teaspoon sugar
    • 1 teaspoon oregano
    • 1 teaspoon salt
    • 1 teaspoon black ground pepper
    • 1/4 teaspoon cayenne pepper
    • 46-oz. can tomato juice
    • 28-oz. can diced tomatoes
    • 15-oz. can tomato sauce
    • 16-oz. can kidney beans, drained and rinsed
    • 16-oz. can pinto beans, drained and rinsed
    • Shredded cheese and sour cream, for topping (leave out if you are dairy free)

    Directions

    1. In a large skillet, cook ground meat over medium-high heat until no longer pink. Transfer the meat to a bowl. Drain excess grease from skillet, but do not clean.
    2. Add the olive oil to the skillet. Add the onion, green pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until onions are soft and fragrant (about 5 minutes). Remove from heat and add the chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined.
    3. If cooking the chili stovetop, add the cooked meat back to the skillet. If using a slow cooker, add meat-veggie mixture to the slow cooker. Add the tomato juice, diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. On stovetop, bring to a boil, dial back to medium-low and simmer for 2 hours. In slow cooker, cook on low for 7 to 8 hours. Serve warm with cheese and sour cream. (Leave out if you are dairy free)

    Potsticker Noodles Bowls

    Asian-Noodle-Bowls-iowagirleats-685

    Ingredients
  • 8oz gluten-free rice noodles
  • 1/2 cup + 3 Tablespoons LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce unless you use gluten free soy sauce) divided
  • 1/4 cup gluten-free chicken broth
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon freshly grated ginger
  • pinch red chili pepper flakes
  • 2 eggs
  • 1 Tablespoon high heat cooking oil (canola, vegetable, avocado, etc)
  • 1lb ground pork
  • white pepper
  • 14oz bag coleslaw mix made with
  • 7 green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces
  • 2 garlic cloves, minced
    Directions

    1. Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
    2. When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12″+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
    3. Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
    4. Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften. Taste then add a splash of water or broth if noodles are too salty. Scoop into bowls or plates then serve.
    I found this post on iowa girl eats.com

I hope you enjoyed today’s post as much as I enjoyed writing it! It was so much fun sharing my top 5 fall recipes! As previously said I am gluten-free and dairy free so any dairy in the recipes (like sour cream) I use dairy free products. Anymore questions leave them below! Also, if you are new follow my blog because I would love for you to join me on my blogging journey.

Have a great Wednesday!

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