Gluten Free Holiday Recipes: Wild Lentil Loaf, Parsnip Gravy, Amazaké Pumpkin Custard with Apple Cider Gelée, Quinoa-Wild Rice Stuffing, and more!
Hooray for Thanksgiving! Hooray for gluten free, allergy-friendly holiday food!
All recipes follow the following restrictions:
- gluten free
- soy free
- corn free
- egg free
- dairy free (ghee may be used occasionally, sub oil of choice, and might be used yogurt used in a few older recipes)
- cane sugar free
- peanut free
- yeast free
- potato free
- citrus free
- tomato free
- vegan/vegetarian (with exception of dairy)
Amazaké Pumpkin Custard with Apple Cider Gelée - NEW! see recipe below
Apple Pear Streusal Cake
Plum Apricot Tart (substitute apples, pears, or cranberries instead of plums and apricots!)
Wild Lentil Loaf
- Rinse rice and soak for 6-8 hours. Rinse, then cook per desired method. I used a pressure cooker (2 cups water for 20 minutes at 15 lbs pressure).
- Pick through and rinse lentils. Cook the lentils on a stove top with 2 1/2 c water, the bay leaf, and minced garlic for about 15 minutes, or until lentils are totally tender and water is fully absorbed, stirring occasionally to prevent burning. Remove bay leaf.
- Preheat oven to 375* F. Oil a 2.5-3 qt square or rectangular dish and dust with 2 T of rice flour.
- In a microwave or on the stovetop, heat water and flaxmeal until a thick and gooey gel forms (1-2 minutes). Stir vigorously with a fork a few times, then let cool completely.
- Toast sunflower seeds in a dry sauté pan over medium heat until golden and fragrant. Remove from heat, and set aside to cool.
- Add olive oil to the saucepan, and heat over medium-high. Add cumin seeds and sauté until fragrant, then add onion and celery, and saute for a few minutes. Then add carrot and parsnip and saute for an additional 10 minutes, or until vegetables are soft and fully cooked. Add a little broth or water and cover if you notice the mixture is getting dry or cooking slowly. Remove from heat.
- Mix 2 cups of rice, the lentils, and flax goo in a large bowl until smooth. Put 1 cup of rice/lentil mixture and half the sauteed vegetables in a blender and puree until smooth, and return to the bowl.
- Add the rest of the vegetables and all the remaining ingredients and stir, adding salt and pepper to taste. Mixture should be super thick.
- Pack the mixture firmly into pan, and then sprinkle with sunflower seeds. At this point, you can bake immediately, or cover and refrigerate for up to 24 hours before baking. If you let it sit, the flour and flakes absorb the moisture and the loaf sets very well.
- Bake covered for about 45 minutes at 375* F, then uncover and let bake for about 15 minutes, until top is crisp and sunflower seeds are golden brown. NOTE: if you had it in the fridge and it went in the oven very cold, it may take longer to bake and get warm.
3 parsnips, peeled and thinly sliced
- Peel parsnips and thinly slice. Steam until tender, then put in blender.
- While parsnips steam, saute onions in a saucepan with a little olive oil over medium heat until browned and tender. Put in blender with steamed parsnips. heat about 1/2 c broth in the saucepan until simmering, swirl around, and pour into blender. Puree until smooth.
- Heat 2 T olive oil in the saucepan, warm over medium heat, then add flour and stir. Cook until flour starts to brown and smells nutty, then gradually add about 2 c broth, whisking constantly. Bring to a scald, then reduce heat. Gravy should start to thicken. Simmer for a couple of minutes, stirring regularly to prevent burning.
- Add pureed parsnip mixture and whisk until smooth. Simmer a couple of minutes, adding more broth as necessary to reach desired consistency and stirring often. Season to taste with salt, pepper, and if desired, just an itty bitty pinch of nutmeg.
- Serve warm drizzled over lentil loaf, or use on cooked grains, steamed vegetables, or anything else!
Wild Rice & Quinoa Pilaf Stuffing
1/2 tsp coriander
- Place quinoa and wild rice in separate bowls with 3x as much water as grain. Soak for 6-12 hours.
- Rinse grains (rub quinoa together while rinsing) and drain.
- Cook wild rice: I like to cook wild rice in a rice cooker or pressure cooker. If using a rice cooker, cook as directed in your owner's manual. If using a pressure cooker, follow directions for rice. I cooked mine for 15 minutes at 5 lbs pressure, placing wild rice grains and 1 1/2 c water in an oiled pan, and placing the pan and 2 c water in the cooker. If cooking in a saucepan on the stovetop, add 2 c water and rice to pan, bring to a boil, cover and reduce to a simmer. Cook until all water is absorbed and grains are tender. Remove from heat and let steam about 10 minutes, then fluff with a fork.
- Cook quinoa: Place quinoa in a saucepan, add 1 1/2 c water/broth, bring to a boil, then cover and reduce to a simmer. Cook for about 15 minutes, or until all water has been absorbed. Turn off heat let sit covered for about 10 minutes. Remove cover and fluff grains with a fork.
- Peel and grate carrot, thinly slice celery, and thinly slice scallion. If using apple, peel, core, and finely chop.
- Heat oil in a large saute pan. Saute celery for 1-2 minutes, then add carrots, scallions, and chopped apple (if using), and saute until everything is tender. Add spices and stir to coat.
- Add cooked grains to pan, stirring to mix, and heat mixture over medium heat until evenly warmed through. Cover and add a little extra broth or water if mixture is getting dry.
- Serve warm. If desired, sprinkle with toasted nuts/seeds or a handful of dried fruit before serving.
Pumpkin Amazaké Custard with Apple Cider Gelée
- Puree amazaké and milk/water in blender until totally smooth. Strain mixture into a saucepan through a fine sieve to remove any unblended chunks, and set aside.
- Put 2 cups of cooked squash in the blender, along with oil, spices, salt, and vanilla, and set aside.
- Sprikle agar flakes/powder over amazaké in saucepan, and heat to a simmer over medium heat without stirring. Then simmer for two minutes, stirring gently until agar is totally dissolved. Dissolve the arrowroot in 4 T cold milk substitute, and add it to the amazaké mixture. It will thicken immediately -simmer 1-2 more minutes, stirring constantly. Mixture will be VERY thick.
- Immediately transfer amazaké mixture into blender, and puree all ingredients until smooth.
- Pour into an 9" x 1 1/2" round tart/flan/cake pan with a drop bottom or a springform pan. If your pan is not non-stick, lightly oil the sides of the pan before pouring it in. Smooth top with a spoon or rubber spatula, and drop pan lightly on counter top a few times to remove air bubbles. Let sit in a level place for about 30 minutes. If serving custard without layer of gelée, transfer to refrigerator, let chill 4 hours, then serve. If serving with gelée...
- Pour cider into a small saucepan and sprinkle agar agar powder/flakes over the top. Heat to a simmer without stirring, then stir and simmer for about 2 minutes, or until agar is totally dissolved.
- Add vanilla if using, and stir again to mix. Pour into a cool bowl or measuring cup, and place in refrigerator to cool for 10 minutes. Don't let sit too long, or it will start to set!
- Once it has cooled, gently pour cooled cider mixture over custard. Let sit in level spot for about 20 minutes, then put in the fridge and chill for at least 4 hours, or up to 2 days.
- If you do not have amazaké, make a grain puree: blend 1 cup of very well cooked grain with 1 cup of milk substitute until totally smooth, straining to remove chunks. I tried this recipe again with leftover mixed brown and wild rice blended with rice milk, and it worked great! I would recommend using grain that has been cooked with a higher than usual amount of water so it is very soft and very well cooked.
- If you do not have a drop bottom pan, you could make this in an pie tin, and just serve slices of it like pie.
- For individual servings, spoon mixture custard cups or molds and let set, and topping each serving with equal portions of cider gelée as desired.