The holidays bring an abundance of joy through family gatherings, gift exchanges and of course sweet treats! This holiday season, remember that people living with Celiac disease or gluten intolerance also like to partake in the sweetness holidays bring.
A gluten-free diet is free of all forms of wheat, rye, barley, and some oats. When using oats be sure to select brands labeled “gluten-free”.
Appropriate side dishes include potatoes, quinoa and rice. All fruits and vegetables are naturally gluten free so be sure to have an abundance of these available for your guests. In addition, proteins such as meats, poultry, fish, nuts and eggs are also safe for your gluten free guest.
Tasty selections for dessert include: candied nuts, baked apples, rice-marshmallow treats, and chocolate covered strawberries. You may also purchase gluten-free cake mix for cupcakes and other cake based desserts!
Gluten Free Pumpkin Cupcakes w/ Maple Cream Cheese frosting
- Gluten-Free Yellow Cake Mix*
- 3 Eggs
- 1 Stick (1/2 c) Softened Butter
- 2 tsp GF Vanilla
- Pumpkin (15 oz can)
- 2 teaspoons Cinnamon to taste
- 1 teaspoon Pumpkin Pie Spice
- 1 (8-ounce) container cream cheese frosting
- 1/4 cup pure maple syrup
- In a large bowl CREAM the Butter, Eggs & Vanilla**
- MIX IN Pumpkin, Cinnamon & Pumpkin Pie Spice
- MIX IN the Cake Mix
- POUR batter into muffin pan, baking cups/liners.
- For the frosting, mix the maple syrup into the cream cheese frosting.
**BAKE – Per Box Directions for Cupcakes
COOL for 30+ minutes before spreading frosting on cupcakes. Enjoy!
*Use any brand of Gluten Free Yellow cake mix available.
Quinoa with Roasted Butternut Squash, Cranberries and Pecans
Makes: 4 Servings
- 1 cup red quinoa
- 1 small butternut squash, peeled and diced
- 1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
- 1/2 of a medium red onion, diced fine
- 1 clove of garlic, minced
- Olive oil
- Pure maple syrup, to taste
- Sea salt
- A sprinkle of ginger and/or curry, to taste
- 1/2 cup chopped pecans
- 2 tablespoons fresh chopped parsley
- Sea salt and ground pepper, to taste
- Preheat the oven to 375ºF.
- Rinse the quinoa thoroughly in a fine sieve. Cook the quinoa in pot according to package directions.
- In a medium roasting pan add the butternut squash, cranberries, onion and garlic. Drizzle with a dash of olive oil, to coat. Add a teaspoon or two of pure maple syrup. Sprinkle with sea salt, ginger and a dash of curry. Toss everything together. Roast in the top half of the oven until the squash is tender, about 15 to 20 minutes.
- Meanwhile, heat a skillet and lightly toast the pecans, till fragrant.
- In a large warmed serving bowl, add in the cooked quinoa and the roasted butternut mixture, the toasted pecans, chopped parsley. Taste test and adjust seasoning. Drizzle with extra virgin olive oil and toss to coat. Serve warm.