Gluten-Free Classics for the Holidays Part 2 - Celiac Disease
Nov 25 2015

Gluten-Free Classics for the Holidays Part 2

Thanksgiving is tomorrow! Are you ready? Last week I shared a couple of classic recipes made the gluten-free way. Today I want to share a couple of more with you guys. This time we are focusing on dessert. Both of these recipes use traditional ingredients such as pumpkin and pecans, but with a gluten-free twist.


Pumpkin Quinoa Cheesecake

For the crust:

  • 1½ cups almond meal or finely ground almonds
  • 1 tablespoon packed brown sugar
  • ¼ cup melted butter or coconut oil
  • Cooking spray

For the filling:

  • 1 cup cooked Ancient Harvest™ Traditional White Quinoa
  • 1 8-ounce block reduced fat cream cheese
  • 1 cup full fat plain Greek yogurt
  • 1 15-ounce can pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 eggs

1. Preheat oven to 350° F.2. To prepare the crust: Mix all ingredients in a bowl. Press crumb mixture into the bottom and up sides of a 9-inch springform pan coated lightly with cooking spray. Bake 10 minutes, or until just browning on edges. Remove from oven and let cool.3. Reduce heat to 325°.4. To prepare the filling, mix first 8 ingredients (quinoa through vanilla) in a food processor until smooth.5. Add eggs one at a time; process after each addition until just blended.6. Pour filling into prepared pan. Bake with pan in a hot water bath for 50 minutes or until almost set. Turn oven off and partially open door. Cool cheesecake in oven 30 minutes. Remove from oven and let cool.7. Once cooled, wrap cheesecake in plastic wrap and chill 4+ hours.

Pecanpie Whole Nosh Nourish title

Decadent Pecan Plan


  • 1 3⁄4 cup cooked Ancient Harvest™ White Grains Traditional Quinoa
  • 1⁄2 cup Brown Rice Flour (for the crust )
  • 2 tablespoons Ground Flax (for the crust)
  • 4 tablespoons Vegan Stick Butter (for the crust)
  • 4 tablespoons Dark Amber Maple Syrup (for the crust)
  • 3 tablespoons Ground Flax
  • 9 tablespoons Warm Water
  • 2 tablespoons Vegan Stick Butter (I used Earth Balance)
  • 1⁄4 cup Apple Cider
  • 3⁄4 cups Coconut Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Ginger
  • 1 tablespoon Bourbon
  • 1 teaspoon Molasses
  • 1⁄2 cup Dark Amber Maple Syrup
  • 1 teaspoon Salt
  • 4 tablespoons Cornstarch
  • 1 cup Cubed Butternut Squash
  • 1⁄2 cup Vanilla Almond Milk
  • 2 cups Whole Pecans

1. Preheat oven to 375 degrees.2. Prepare your flax eggs: Mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes.3. Combine crust ingredients. Bake for 12 minutes, then take out of oven until pie filling is ready.4. In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking.5. Cook your butternut squash — I microwaved mine covered with 1/2 cup of water for 4 minutes on high. Then, drain the water and add in the almond milk. Use an immersion stick blender to puree.6. Add butternut squash/almond milk mixture to the syrup-y mixture on the stovetop. Then stir in pecans.7. Pour into the partially-baked pie crust, and then bake entire pie for 40 minutes.8. Let cool for an hour before slicing.

Both of these recipes come to us courtesy of Ancient Harvest. Happy Thanksgiving!

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!

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