Thanksgiving Meal At Home and Some Allergy Friendly Recipes!

Since we spent Thanksgiving with friends this year, we decided it would be nice to have a Thanksgiving meal at home a couple days later. We didn't want to miss out on enjoying the holiday leftovers! YUM! So Saturday I spent the afternoon in the kitchen cooking up some of our Thanksgiving favorites and even managed to make a couple of them dairy and wheat free!!! I really wanted to find a good green bean casserole that fell into this category but due to my limited stamina and the fact that this was already a pretty big undertaking, I decided to go with the good 'ol cream of mushroom soup version.  I plan to find a family friendly version for my next attempt. But.....I found an awesome grain free, dairy free, low carb pecan pie recipe YUM! that I tweaked a bit in the recipe below. It turned out pretty darn good but I know it can be better so I adjusted the recipe accordingly for next time. I also made my mother's yummy dressing but I used sprouted wheat sesame bread (since we are not an either wheat free or sprouted wheat house!) and it turned out phenomenal! The turkey breast was cooked in the crock pot as I did in an earlier post and turned out divine!

I am very excited about the low carb grain free pecan pie!

This boy loves turkey!

Elijah and his plate of yummy Thanksgiving food!

Our feast!

Pecan Pie - Low Carb, Grain/Diary Free

Crust:
1 1/2 cups almond flour
3 Tbsp equivalent sweetener (I used xylitol but you can use swerve or splenda as well)
1/4 tsp baking soda
4 Tbsp coconut oil, melted

Filling:

 1/2 cups of sweetner
3 Tbsp Blackstrap molasses
2 large eggs
1/2 cup coconut oil, melted
2 Tbsp coconut milk
1 Tbsp almond flour
1 tsp vanilla
1 cup chopped pecans
1 cup halved pecans

Preheat oven 350 F. For the crust, combine all the dry ingredients in a bowl. Add the coconut oil and stir to combine. Pour the mixture into a pie pan and pack the mixture along the bottom and up the sides to form a crust.  Bake for 7-8 minutes or until lightly golden.  Reduce oven to 325 F.While the crust is cooling, beat the sweetener, molasses, and eggs until creamy.  Add the remaining ingredients, except for the pecan halves, and beat to combine.  Pour the filling into the pie shell and top with pecan halves.  Bake uncovered for 25 minutes.  Cover loosely with foil and bake for an additional 20-25 minutes. Best served warm.

The pie right before it went into the oven. It came out a little burnt and a little dry so I adjusted the recipe above. It is a work in progress. 

Sprouted Wheat Stuffing (unstuffed)

Ingredients:

1 Cup Olive Oil

4 med or 2 large onions

1 tbsp marjoram

3 tsp salt

1 1/2 tsp pepper

1 cup freshly chopped parsley

2 cups chopped celery

4 1/2 quarts of Ezekiel 4:9 bread (I used the sesame seed variety). Break it up into small pieces and either leave it out for a day until they start to get a little "toasted"  or you can stick them in the oven in batches for 5-10 minutes until VERY LIGHTLY toasted. 

4 eggs 

1 cup chicken stock

Directions:

Cook all of the ingredients except the bread crumbs, chicken stock and eggs in a large skillet until the vegetables begin to soften and become transparent. Beat the eggs and mush into the bread crumbs with your hands. Slowly add the skillet mixture. It will be HOT so mix with a spoon then, if you are able, mush it together with your hands as it cools.  Add the chicken stock and mix some more. 

Transfer to a 9x13 casserole dish and bake COVERED at 325 for 1 1/2 hours. If it looks a little dry, you can add more chicken stock but it should stay pretty moist.  

Close up shot of the yumminess!