Gluten-Free Recipes for the Thanksgiving Holiday

Today’s post will share a couple of classic Thanksgiving recipes made the gluten-free way. Just because something is gluten-free doesn’t mean it is taste-free, right? Whether you are hosting Thanksgiving dinner or bringing a dish to share, these are sure to please.

Both recipes come to us courtesy of Ancient Harvest. If you are unfamiliar with Ancient Harvest, they manufacture great-tasting, non-GMO, organic, gluten-free foods.

Green Bean Casserole Recipe

Ingredients

• 3 tablespoons olive oil, divided
• 1 medium sweet onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, chopped
• 1 (8 oz) can of sliced water chestnuts, drained
• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon dried thyme
• ½ cup low-fat milk*
• ¼ cup white wine
• 2 tablespoons Ancient Harvest™ quinoa flour
• 1 pound fresh green beans, trimmed and sliced, or frozen green beans, (about 4 cups)
• 1 cup plain yogurt*
• 3/4 cup Ancient Harvest™ quinoa flakes
• 2/3 cup sliced almonds
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• *Optional ⅓ cup grated parmesan cheese

Instructions

1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion, garlic, mushrooms, water chestnuts, thyme, salt, and pepper. Saute for 5 minutes.
3. Add milk, wine, and quinoa flour. Bring to a simmer, stirring constantly to prevent clumping.
4. Add green beans and cook, stirring, until heated through, 3-4 minutes.
5. Remove from heat and stir in yogurt. Transfer to the prepared baking dish.
6. Combine the remaining tablespoon of olive oil, quinoa flakes, paprika, garlic powder, and cheese if used in a shallow dish. Sprinkle topping over the casserole.
7. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
8. To make vegan, substitute almond milk and plain, unsweetened coconut milk yogurt for low-fat milk and yogurt; omit the cheese.

Sweet Potato Casserole with Quinoa Pecan Topping Recipe

Ingredients

For the potatoes:

• 2 pounds sweet potatoes (3- 4 medium)
• ¼ cup pure maple syrup
• ¼ cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground ginger
• dash salt

For the topping:

• ½ cup Ancient Harvest™ quinoa flakes
• 1 tablespoon packed brown sugar
• ½ cup finely chopped pecans
• ¼ teaspoon ground cinnamon
• 1 tablespoon melted butter or coconut oil

Instructions

1. Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
2. Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, for 5 minutes.
3. Cut open potatoes and discard the skin. Place potatoes in a large bowl and add maple syrup, milk, vanilla, egg, salt, and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
4. To prepare the topping: Mix the quinoa flakes, brown sugar, pecans, and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake for 40-45 minutes. Serve warm.

Pumpkin Quinoa Cheesecake Recipe

Ingredients

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

Instructions

1. Preheat oven to 350° F.
2. To prepare the crust: Mix all ingredients in a bowl. Press the crumb mixture into the bottom and upsides of a 9-inch springform pan coated lightly with cooking spray. Bake for 10 minutes, or until just browning on the edges. Remove from oven and let cool.
3. Reduce heat to 325°.
4. To prepare the filling, mix the 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 the filling into the prepared pan. Bake with a pan in a hot water bath for 50 minutes or until almost set. Turn the oven off and partially open the door. Cool the cheesecake in the oven for 30 minutes. Remove from oven and let cool.
7. Once cooled, wrap the cheesecake in plastic wrap and chill for 4+ hours.

Decadent Pecan Plan Recipe

Ingredients

• 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

Instructions

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 the 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 the butternut squash/almond milk mixture to the syrupy mixture on the stovetop. Then stir in pecans.
7. Pour into the partially-baked pie crust, and then bake an entire pie for 40 minutes.
8. Let cool for an hour before slicing.

These recipes come to us courtesy of Ancient Harvest. You can find Ancient Harvest products in natural food and grocery stores nationwide. Happy Thanksgiving!