Ingredients:

• cup Arrowhead Mills Peanut Butter
• 2 tablespoons veggie oil (rice bran, grapeseed, saff/sunflower…)
• ¾ cup brown sugar
• ½ cup Almond Dream Original
• 1 ½ teaspoons vanilla
• 2 eggs
• 1 ½ cup Arrowhead Mills Brown Rice Flour
• 1 ½ teaspoons Hain Featherweight Baking Powder
• ½ teaspoon baking soda
• ¾ cup Dream Semi-Sweet Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, combine the peanut butter and oil. Stir until blended.

3. Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.

4. In a separate bowl, whisk together the dry ingredients (everything except the chips).

5. Combine the dry and wet mixtures and stir in the chocolate chips.

6. Using an ice-cream scoop (or a big spoon), fill a 12-cup paper-lined muffin tin.

7. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.

Visit Gluten-Free Holiday Central

When I first saw Martha Stewart’s cheddar crusted apple pie, I wanted one, just had to convert it using a ratio of course. I really like to add an herbal note to apple pie so the thyme made its way into the mix. Feel free to eliminate if you don’t like. Enjoy!

Makes 4 servings.

Visit Gluten-Free Holiday Central

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:

• 2 cups cooked pumpkin (fresh or canned)
• 12 oz. package of extra firm tofu, drained
• ½ cup maple syrup
• ¼ cup coconut milk
• 1 tbsp vanilla
• 1 tsp cinnamon
• dash of sea salt

For more recipes, see NFCA’s Gluten-Free Holiday Recipe Box.

Ingredients:

• 2 large eggs
• 2 tsp. of baking powder
• ½ cup of SunButter
• ½ cup of gluten-free creamy hot rice cereal
• ½ cup of reduced fat milk
• ¼ cup of flax seeds
• ½ cup of gluten-free semi-sweet chocolate chips
• ¼ cup of powdered sugar

Directions:

1. Preheat oven to 350°F.

2. Place eggs, baking powder, SunButter, creamy rice cereal, milk and flax seeds in a bowl and mix.

3. Coat a square pan with cooking spray to prevent sticking. Pour mix into pan and place in oven for approximately 25 minutes.

4. Top with semi-sweet chocolate chips and bake for a few minutes until chips are slightly melted. Remove pan from the oven and spread the melted chocolate chips.

5. Let cool and cut into bite-sized squares. Sprinkle powdered sugar. Enjoy!

For more gluten-free recipes, see our Seasonal Gluten-Free Recipe Box.

Prep. Time: 30 minutes soaking cashews, 5 minutes to blend
Makes approximately 1 pint.

[For a video demonstration of this recipe, click on the image below.]

Ingredients:

• 1 cup cashews, soaked in water for 30 minutes
• 1 cup coconut cream (Let can of coconut milk settle, then skim cream from the top. It should be thick.)
• 3 tablespoons honey
• 2 teaspoons cinnamon
• pinch of salt

Directions:

1. Place all ingredients in blender. Blend until smooth.

2. Spread on a slice of Rudi’s Gluten-Free Cinnamon Raisin Bread. Eat it.

For more gluten-free and family friendly meal ideas, visit Rudi’s Gluten-Free Recipe Box on beyondceliac.org.

[This recipe won the Grand Prize in Rudi’s Unbelievably Good Gluten-Free Recipe Contest. For a video presentation of this recipe, see NFCA’s August e-newsletter, coming August 4.]

Time to Prepare:5 hrs 30 mins

Servings:36

Ingredients:

Crust:

• 2 slices Rudi’s Gluten-Free Multigrain Bread (end pieces if possible)
• 1 bag gluten-free gingersnap cookies
• ½ cup whole roasted almonds
• 1 stick chilled unsalted butter, cut into cubes
• 1 tsp. vanilla extract
• 1 tsp. fresh lemon zest

Prickly Pear Cactus Rhubarb Strawberry Filling:

• 2 cups or 1 package of precut rhubarb, thawed and finely diced
• 1 cup strawberries, hulled and diced
• 2 Tbsp. blue agave nectar
• Pinch of sea salt
• ½ fresh squeezed lemon
• Prickly Pear Cactus Syrup (or your favorite jam)

Prickly Pear Creamy Goat Cheese Filling:

• 16 oz. plain goat cheese log
• 2 Tbsp. fresh squeezed lemon juice
• 2 Tbsp. blue agave nectar
• 2 Tbsp. local honey
• 2 Tbsp. Prickly Pear Cactus Syrup (or your favorite jam)
• 2 eggs

Strawberry Fruit Topping:

• 2 cups strawberries, hulled and finely diced
• ½ fresh sqeezed lemon
• 1 Tbsp. blue agave nectar

Directions:

Crust:

1. Preheat oven to 350 degrees.

2. Add first 3 ingredients and pulse in a food processor until the mixture is in fine crumbles and well combined.

3. Pour mixture into bowl and cut chilled butter cubes into mixture using a pastry blender. Add the vanilla and lemon zest. Continue to cut until incorporated.

4. Press dough flat into a 13×9 inch greased glass dish and bake for 10 minutes until slightly browned. Remove and cool.

Prickly Pear Cactus Rhubarb Strawberry Filling:

1. Heat a sauté pan on medium heat. Place all ingredients in pan and bring to a boil, stirring occasionally. Do not break up all the fruit.

2. Add a splash (or two) of Prickly Pear Cactus Syrup to the mixture. Simmer for 8-10 minutes or until liquid is reduced to syrup.

3. Taste and add additional agave if needed, ½ tsp. at a time. Turn off burner and let cool.

Prickly Pear Creamy Goat Cheese Filling:

1. Soften the goat cheese to room temperature and mix with the next 4 ingredients on medium until smooth.

2. Add one egg at a time and continue to beat for 2 minutes.

3. Layer your crust with the cooled preserves, followed by the goat cheese filling.

4. Bake for 18-22 minutes or until lightly browned. Set aside and cool for at least an hour to room temperature.

Strawberry Fruit Topping:

1. Mix the topping ingredients to create a syrup consistency. Sprinkle over the goat cheese filling.

2. Chill for at least 4 hours. You can speed it up once it is chilled by putting it in the freezer for an hour as a shortcut.

3. Slice and serve – you may add a dollop of fresh whipped cream, a sprinkle of crushed almonds, and a drizzle of Prickly Pear Cactus syrup!

*For more gluten-free recipes and meal ideas, see Rudi’s Gluten-Free Recipe Box.

Ingredients:

• 1 egg
• 1 cup sugar
• 1 cup powdered sugar
• 1 cup gluten-free peanut butter, plus another 1/3 cup
• 8 oz. cream cheese
• largest container of Cool Whip (or Cool Whip Lite)
• 6 oz. box of gluten-free instant chocolate pudding
• 3 cups milk
• 1 chocolate bar
• ground peanuts

Directions:

Crust:

1. Mix egg and sugar together. Add the 1 cup of gluten-free peanut butter and mix well.

2. Lightly grease a 9″ x 13″ pan and spread the peanut butter mixture in the pan. Bake at 350 degrees for 9-10 minutes. Do not let it get too brown.

3. Cool completely.

Layers:

1. When the crust is cool, mix 8 oz. cream cheese (room temperature), 1/3 cup gluten-free peanut butter and 1 cup of powdered sugar together with mixer until well-blended. Fold in 2 cups of Cool Whip and spread on top of the cooled crust.

2. Combine gluten-free pudding mix with milk and stir with wire whisk until pudding thickens. Spread the pudding over the cream cheese/peanut butter layer. Refrigerate for at least an hour.

3. Spread another 2+ cups of Cool Whip over the chocolate pudding. (If you don’t wait for the pudding to cool, it is difficult to spread the Cool Whip over it.)

4. Sprinkle chocolate shavings (grate the chocolate bar over a cheese shredder to create shavings) and ground peanuts on the top. Refrigerate again for at least an hour.

Enjoy!