This sweet and tangy cranberry chutney perfectly complements the rich flavor of our Sweet Slice Boneless Smoked Ham for an elegant dish worthy of any holiday gathering.

Gluten-Free Sweet Slice Ham with Cranberry Chutney

Ingredients:

• cup Cranberry-Pomegranate Juice
• 1 tbsp Red wine vinegar
• 2 tbsp Cranberries
• ¼ tsp Ground ginger
• ½ tsp Ground cinnamon
• ½ cup
  Sweet Vidalia Onions in Sauce
• 2 tsp
  Honey Mustard
• Sweet Slice Boneless Smoked Ham, Sliced

1. Heat the juice in a small saucepan and add the red wine vinegar.
2. Add the dried cranberries, cover and let steep 15 to 20 minutes.
3. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller portions if desired.
4. Serve slightly warm along with ham slices, or store in the fridge until ready to use.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Caramel Sauce

I have only seen a few brands of caramel sauce actually labeled gluten-free, but with far more ingredients than this recipe. Too many ice cream/sweet sauces are based on corn syrup and flavorings.

Summertime, parties, BBQ’s – what’s easier than your favorite brownie, pound cake, sliced with selection of sauces and ice cream or just ice cream sundaes. Everyone loves that!

Ingredients:

• 3/4 c sugar (6 oz, 180g)
• 1/4 c (2 fl oz, 60 ml) water
• 1 c heavy cream
• 2 tbsp (30 ml. 1 oz) butter
• 1 tsp (5 ml) gluten-free vanilla extract
• pinch of salt

Directions:

1. Put sugar in 8″ skillet with water, cover and bring to slow boil while sugar melts. Swirl pan to dissolve all sugar or sugar crystals will form.

2. Once sugar is totally dissolved, remove lid and boil syrup swirling pan as syrup changes color. You want a nice golden brown color, not dark brown. It only takes a few minutes so don’t walk away. The syrup browns at different rates so swirling pan gently mixes it all together. If pan starts smoking, it’s overcooked. Undercooked is tasteless.

3. Add cream and stand back as caramel will spatter, boil up and solidify in places. Stir to dissolve caramel. Add butter, vanilla and salt and stir all together.

4. Sauce will thicken as it cools.

Dairy-free Option: Make with Asian style coconut milk and add coconut butter.

For Adults: To sauce add 1/4 c toasted chopped pecans and 1-2 tbsp rum or other alcohol. Serve with grilled pineapple rings or grilled halved peaches and ice cream, match made in Heaven.

Warning: Don’t make caramel sauce with kids or animals underfoot, sugar burns are really dangerous, plus if you’re distracted, sugar over cooks rapidly and burns, so you have to throw it out.

Gluten-Free Raspberry/Berry Sauce

Ingredients:

• 1 x 12 oz – 16 oz (375 – 500g) bag of frozen raspberries or bag of frozen mixed berries
• ½ c (4 oz 125 g) ordinary sugar
• 1/2 c (120 ml, 4 fl oz) water
• ½ c (120 ml, 4 fl oz) Seedless raspberry jam or jelly for extra oomph of flavor
• Raspberry liqueur, Amaretto, brandy, rum for adults.
• Choose different jams and alcohols that match the fruit

Directions:

1. Melt sugar and water together, add raspberries (or other fruit), and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.

I like to buy baskets of fresh raspberries in season and freeze them. Somehow they don’t break up nearly as much as bought frozen raspberries when they are simmered in sugar and water.

You can sieve the sauce and make it a ‘couli,’ so there are no seeds.

Gluten-Free Chocolate Ganache

Melt together 1 pint (2 cups) heavy cream and 11 oz bag of Tollhouse semi-sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gluten-free chocolate. I use an immersion blender to make sauce totally smooth. Thicken as it cools, very runny when hot. Add some sugar if too ‘dark’ for kids.

This can also be used as a dipping sauce for fruit.

From Cindy Gordon of Vegetarian Mamma

Eggplant is actually one of my husband’s favorite food items. It is not something that I often use in my cooking. I need to get better about that.

But with this Gluten-free eggplant parmesan dish, I think I’ll be using it a whole lot more!

It is recipe time! I can’t wait to give you this SUPER easy recipe! It is literally one of the BEST things we’ve made and eaten in this house!

Ingredients:

• 1 box (8 oz) of Explore Cuisine, Organic Chickpea Spaghetti
• 2 cup of your favorite marinara sauce
• 1 medium eggplant
• 2 eggs
• 1.5 cups gluten-free panko crumbs
• c parmesan cheese (optional)
• 1 T Italian Seasoning
• 1 cup mozzarella cheese, shredded
• fresh basil and cilantro

GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA

Ingredients:

Eggless Nog:

• 1 ¾ cup dairy-free milk
• 3 tbsp maple syrup
• 2 tbsp tapioca starch
• 1 tsp vanilla
• ½ tsp nutmeg
• 1/8 tsp cinnamon

Pancakes:

• 1 ½ cup Enjoy Life Foods Pancake & Waffle Mix
• 2 tbsp neutral-flavored oil

Directions:

1. Bring 1¼ cup milk and maple syrup to a simmer on the stove.
2. In a small bowl, whisk together the remaining ½ cup milk with the tapioca starch, vanilla, nutmeg and cinnamon.
3. Add to the warmed milk and whisk to combine. Simmer 3–4 minutes until thickened. Remove from heat.
4. When ready to make the pancakes, mix together the Enjoy Life Foods Pancake & Waffle Mix, oil and the Eggless Nog.
5. Heat a nonstick griddle and lightly grease. Use a ¼ cup measuring cup to pour batter onto heated griddle. Cook 30 seconds to 1 minute per side until lightly golden brown.
6. ENJOY!

Makes 2 – 6 oz. cups

Ingredients:

• 1/4 C. Enjoy Life Foods Mini Chips
• 3 T. sugar
• 1 1/2 T. cocoa powder
• 1/8 t. vanilla
• 12 oz. rice milk (or milk alternative of your choice)

Directions:

Microwave Directions:

1. Mix all ingredients.
2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

1. Mix all ingredients.
2. Stir constantly, heat over medium/low heat until boiling.
3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!

Serves 4 as a side

Ingredients:

• 2-pound butternut squash
• 2 T. melted vegan margarine
• 2 T. favorite dairy-free milk
• 1 T. maple syrup
• ½ t. salt
• olive oil, for coating squash

Gingerbread Spice Crumble

• 4 Enjoy Life Foods Soft Baked Gingerbread Spice Cookies
• 1 T. olive oil
• ¼ c. toasted pumpkin or sunflower seeds
• ¼ c. minced parsley

Directions:

1. Preheat oven to 350˚F and line a small tray with parchment paper.
2. Cut the top and bottom off the squash and slice in half lengthwise. Drizzle cut side with a little olive oil and lay cut side down on the parchment paper.
3. Place in the oven for 40-50 minutes until the squash is very soft and bubbling around the edges.
4. Let cool a few minutes. Scoop out the seeds and discard. Scoop the inside of the squash into the bowl of a food processor and puree until smooth.
5. Add the vegan margarine, dairy-free milk, maple syrup and salt and continue to puree until super smooth, about 1-2 more minutes.
6. Spoon into a bowl and set aside while you make the Gingerbread Spice Crumble.
7. Using your hands crumble up the Gingerbread Spice Cookies.
8. Warm a small nonstick pan and add the olive oil. Pour in the cookies and the toasted seeds. Sauté for 4-5 minutes until the cookie crumbs are lightly browned.
9. Mix in the minced parsley and then sprinkle all over the butternut squash puree.

Makes about 16 large bars

Ingredients:

For the brownie mixture:

• 1 box Enjoy Life Foods Brownie Mix
• 3/4 C. cold water
• 2 T. mild olive oil or grapeseed oil

For the pumpkin mixture:

• 1 1/4 C. mashed pumpkin
• 1/4 C. pure maple syrup
• 1/4 C. Enjoy Life Foods All-Purpose Flour
• 1 t. ground cinnamon
• 1/2 t. vanilla extract
• 1/4 t. ground nutmeg
• 1/4 t. ground ginger
• Pinch ground cloves
• Pinch salt

For the topping:

• 1/4 C. Enjoy Life Foods Mini Chips
• 2 t. mild olive oil or grapeseed oil

Directions:

1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
8. Carefully remove the brownies from the pan, then cut into squares.
9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.

The perfect gluten-free breakfast for fall!

Muffin Ingredients:

Makes 1 dozen gluten-free muffins

• 1 box Enjoy Life Foods Muffin Mix
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup cold water
• 3 tbsp allergy-friendly oil (we recommend olive or grapeseed oil)
• 5 Enjoy Life Foods Caramel Apple Chewy Bars, (1 box) broken into thirds

Glaze Ingredients:

• 1/4 cup packed brown sugar
• 2 tbsp dairy-free buttery spread
• 1 tbsp dairy-free milk
• 1 cup confectioners’ sugar, sifted
• 1 tbsp vanilla extract

Directions:

1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
4. Bake for 20–30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.

A delicious gluten-free snack that’s perfect for parties!

Ingredients:

• Crunchmaster™ Multi-Grain Sea Salt Crackers
• Red pepper tapenade
• Black olives

Directions:

1. Spread a rich layer of red pepper tapenade over CrunchmasterTM Multi-Grain Sea Salt Crackers and garnish with black olives.