Recipes you have to try this fall that are Gluten and/or Dairy-Free
Updated: Nov 9
Aditi Kansal, Grade 10
Fall offers its own unique colours, as well as many festive flavours. Here are some delicious desserts to make for yourself and others as the holiday season approaches. Whether you are lactose intolerant, gluten free or have a peanut allergy, there is something for everyone. Enjoy!
Crustless Pumpkin Pie:
110 ml of non-dairy milk(soy milk)
60 g coconut cream
450 g pumpkin, cooked
255 g block medium firm tofu
67g-100g cup coconut sugar
2 tbsp cornstarch
1 tbsp pumpkin pie spice
2 tsp vanilla extract
A pinch of salt
Pie dish (preferably around 9 inches)
1. Skip this step if you are using cooked pumpkin.
If you are using fresh pumpkin, cut it into 1 inch pieces. In a microwave-safe bowl, cook the pumpkin on high for 4-6 minutes, or until fork soft. If your pumpkin is watery after it's done, squeeze out as much as you can once it's cooled, this will help it set better.
2. In a high-powered blender, combine 110 ml of non-dairy milk, 60 g coconut cream, 450 g pumpkin, 255 g block medium firm tofu, 2 tbsp cornstarch, 1 tbsp pumpkin pie spice, 2 tsp vanilla extract, a pinch of salt, and 67g-100g cup coconut sugar (add the sugar depending on how sweet you want it). Blend all the ingredients until smooth and creamy. Scrape down the sides to ensure that everything is evenly mixed.
3. Pour the mixture into the pie dish, smooth out the top with a spatula or a spoon.
4. Preheat the oven to 350°F and bake for 35-40 minutes. If your pie dish is smaller than 9 inches, bake it for a few minutes longer; if it is larger than 9 inches, bake it for a few minutes shorter. After 35 minutes, have a look. It should wobble slightly but not appear undercooked. It may have been overcooked if it does not jiggle at all, but it is still edible.
5. Allow to cool to room temperature before serving!
Pumpkin Pie Bars:
15 ounces of pumpkin puree
¾ cup of coconut flour
½ cup of maple syrup
¼ cup of almond milk
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 tsp ground cinnamon
¼ tsp salt or salt to taste
½ tsp baking soda
⅓ cup of chocolate chips (optional)
Around 8x8 baking dish
Cooking spray/butter/coconut oil
1. Preheat the oven to 350ºF.
2. Use coconut oil, butter, or cooking spray to grease the baking dish.
3. In a large bowl, mix 15 ounces of pumpkin puree, ¾ cup of coconut flour, ½ cup of maple syrup, ¼ cup of almond milk, 2 eggs, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, 1 tsp ground cinnamon, ¼ tsp salt or salt to taste, ½ tsp baking soda. Mix until you have a batter-like texture. Now add in the ⅓ cup of chocolate chips (optional) and mix together.
4. Once the batter is mixed, transfer it to the prepared baking dish.
5. Bake for 45 minutes or until set and slightly golden brown on top.
6. Let it cool then place it in the fridge overnight or at least 8 hours. Enjoy!
Pumpkin Spice Energy Balls:
¼ cup of almond butter
¼ cup of pumpkin puree
½ cup of almond flour
1 tbsp real maple syrup
1 tbsp chia seed
1 tsp pumpkin pie spice
Pinch of salt/ salt to taste
1.5 ounces of dark chocolate
1. In a big bowl, mix ¼ cup of almond butter, ¼ cup of pumpkin puree, ½ cup of almond flour, 1 tbsp real maple syrup, 1 tbsp chia seeds, 1 tsp pumpkin pie spice, and a pinch of salt. Mix well so everything is uniformly distributed.
2. Scoop roughly 1 tablespoon of dough into your palms and roll into a small golf-sized ball. You should be able to get around 8 balls.
3. While melting the chocolate, place the balls on a plate lined with parchment paper (or a tray with a silpat mat) in the freezer.
4. Set up a double boiler, add two ounces of dark chocolate, and stir until it has completely melted.
5. Remove the pumpkin balls from the freezer and dip them in the chocolate, coating half of each one. Return the pumpkin balls to the parchment paper and repeat until all of them have been dipped.
6. Place in the freezer until ready to serve. Enjoy!