Pecan Pie

pecan1As I mentioned in my Cheerios Crust Pumpkin Pie recipe, when I went gluten-free I thought my pie-eating days were over! Now that I’ve learned how to make my own gluten-free pie crusts, and since I’ve found some great gluten-free pie-crust brands, my pie-eating days are back! This Thanksgiving, unfortunately I didn’t have time to make a pie crust from scratch, but I did have time to make this awesome pecan pie filling!

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What You Will Need:
1 Uncooked 9″ Gluten-Free Pie Shell
3 Eggs
1/2 Cup Sugar
1 Stick Salted Butter (you can use dairy-free, too)
1 Cup Caro Dark Syrup
1 tsp Vanilla
1 Cup Broken Pecans

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What You Will Do:
Mix the caro, sugar, and butter in a sauce pan. Bring just to a boil, and take off heat.
Beat 3 eggs separately, and gradually add the beaten eggs to the saucepan, beating with a low speed mixer until fluffy.

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Add vanilla, and then the pecans.

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Pour into the pie shell.
Cook at 370 degrees F for 35 minutes.

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This pie is best when served warm! And store at room temp. I like to add a little whip cream or ice cream to to it off 😉 Happy Thanksgiving!

Cheerios Crust Pumpkin Pie

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When I went gluten-free, I essentially went dessert-free, too. Yes, there was the occasional GF cake or treat sold at specialty food markets, but these items were far and few between, and don’t even get me started on their taste. And this was just for cakes and cookies! No way did gluten-free pie exist, nor could I ever fathom a gluten-free pie crust recipe that would actually be edible!

Thankfully, time has passed and gluten-free baked goods and recipes are everywhere now. I’ve thought for a while now I should give pie a try, but although my baking has come a long way, I still didn’t trust my pie-making abilities. Maybe because I’ve never made a pie before, not even in my gluten-eating days!

As we all know, I grew up on Cheerios, so when Cheerios went gluten-free it was music to my ears. In addition to bringing back Cheerios as my go-to breakfast cereal, I’ve also been loving finding unique ways to incorporate Cheerios into my recipes! I mean, if you crush Cheerios it is essentially Cheerios flour, right? I decided to put this theory to the test and make my first EVER pie crust using crushed Honey Nut Cheerios as the base. And goodness I am so happy I did…

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What You Will Need:
For The Pie Crust:
6 Cups Honey Nut Cheerios
1/3 Cup Olive Oil
1/2 Cup Water
2 T Sugar

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For The Pumpkin Filling:
8 oz (usually a half can) Organic Pumpkin Puree
2 Eggs
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 cup Maple Syrup
1/2 cup Milk (I used Almond)
Pinch Sea Salt

What You Will Do:
For The Crust:
In a food processor, blend 6 Cups of Honey Nut Cheerios.
Pour into a large bowl, and add sugar, olive oil, and water.

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Mix together until all ingredients are totally blended.

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Scoop batter into a pie pan, and using your hands press it into the pan so that the batter is flat and smooth on the bottom, and rolls up onto the edges. **NOTE** Depending on the size of your pie pan, you will have excess batter. No need to use it all!

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Cook for 20 minutes at 350 F, and then let the crust cool for 10 minutes before adding your filling.

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 Now time for the pumpkin filling! 

In a large bowl, pour in pumpkin puree. Add cinnamon, nutmeg, maple syrup, almond milk, and sea salt. Separately, whisk together two eggs and add them to the large bowl.
Mix all ingredients until thoroughly combined.
Pour pumpkin filling into the pie crust! Make sure to leave crust exposed… who doesn’t love a good pie crust! (** NOTE **Like the crust, depending on the size of the pie pan, you won’t need to use all of the pumpkin filling!)

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Cook at 425 F for 15 minutes. Reduce heat to 350 F, and bake 20 minutes longer or until the crust starts to darken and a toothpick comes out of the center clean.
Let the pie cool before eating! Store in the refrigerator.

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And just like that, the impossible is possible! Who would have thought that Cheerios can be made into a pie crust AND actually taste delicious!! I haven’t had pie in over 8 YEARS! I’m so excited to make this recipe at Thanksgiving this year, and I have several more pie concepts in the works… all using Cheerios, of course!

To read more about Cheerios and their gluten-free offerings, read our review, here!
To see more recipes involving Cheerios, click here!

Pumpkin Pancakes

pumpkinpancake1I am the Queen (yes, self-proclaimed) of 2-Ingredient Pancakes. This delicious breakfast is my favorite recipe to make, and when you only use 2-ingredients it’s also the healthiest way to indulge in the savory breakfast.

Now I’ve made 2-ingredient pancakes with banana and sweet potato, so I figured why not try with pumpkin? Pumpkin puree and sweet potato puree have a similar consistency, so it must work! Right?? Check it out 🙂

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What You Will Need:
8 oz Pumpkin Puree
2 Eggs
Optional Toppings: Cinnamon, pecans, maple syrup

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What You Will Do:
Whisk together two eggs in a bowl.
Add your pumpkin puree into the bowl.
Combine until fully mixed!
On a pancake skillet, pour 3-4 pancakes. Keep them small! 2-3″ in diameter.
When the pancakes start to bubble on top, flip!
Cook for another 30 seconds or so, and serve on a plate.
This recipe yields 6-7 pancakes!

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I know I said this recipe is only two ingredients, but what are pumpkin pancakes without a little cinnamon, pecans, and maple syrup! Once you’ve added your toppings, your pancakes are complete!

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Cinnamon Almond Pancakes

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I know, I know, I’m always making pancakes. But in my defense, I’m usually making two-three ingredient pancakes that aren’t the classic, doughy creation of my childhood. Well I’m bringing it back to the basics with this pancake recipe, and adding some essential ingredients that make it perfect for the Fall/Winter! Introducing our Cinnamon Almond Pancakes.

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What You Will Need:
1 Cup All-Purpose Gluten-Free Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
2 Eggs
1/2 Cup Almond Milk
2 Tbsp Olive Oil
Cinnamon!

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What You Will Do:

Combine your dry ingredients in one bowl, and your wet ingredients in a separate bowl.
Pour your wet ingredients into the bowl with the dry ingredients, and stir until smooth!
Add Cinnamon to your mixture and you’re ready to pour.

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On a heated skillet, pour your batter (this should make ~6 pancakes, so cook 3 at a time).
When the top of each pancake starts to bubble, flip! Cook for an additional 30 seconds on this second side, or until the pancake has your desired golden brown.
Stack your pancakes up, and add your toppings! I went with extra cinnamon, raspberries, almond shavings, and chocolate chips.

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Hugo’s Holiday Feast

This holiday season, our friends at Hugo’s have put together a completely gluten-free and vegan take-home Holiday Feast!

The Holiday Feast is available for take-home as of this week at Hugo’s Studio City, West Hollywood, and Agoura locations. An individual Holiday Plate of Feast items will also be available in Hugo’s restaurants.

The take home Holiday Feast serves around six to eight people and includes the following dishes:

  • A Red Lentil Loaf
  • Roasted Vegetables
  • Mashed Potatoes or Mashed Yams
  • Herb Mushroom Gravy
  • Sautéed Organic Leafy Greens
  • Potato Cakes (aka Latkes) or Corn Bread
  • And lastly Cranberry sauce

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If you aren’t vegan or the idea of eating a Red Lentil Loaf does not seem appealing, you can substitute the Red Lentil Loaf for New American Veggie Patties, Chicken Breasts, Sliced Turkey, or Turkey Loaf Slices.

And don’t forget about dessert! As part of this Holiday Feast, Hugo’s is also offering a take home Roasted Yam Pecan Pie to satisfy your holiday pie craving.

The best part is this entire feast, which again feeds six to eight people, is only $95 (plus an additional $35 if you would like the Roasted Yam Pecan Pie.) If you are having a party this holiday season and prefer not to cook, this feast is the perfect option for you!

Salmon Two Ways

Recipe by NOBREAD Contributor, Analiese Trimber, Founder of The Bacon Princess Blog.

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Salmon Two Ways (Photo Credit: Analiese Trimber)

If you know me, you know that nine times out of ten, if salmon is on the menu at a restaurant, I’m ordering it. Salmon is flavorful but still leaves you feeling lightweight, which has its purpose. Trust me, I love a good steak and potatoes meal, but sometimes you just need salmon.

Despite loving salmon so much, I had never really cooked it for myself. Part of my hesitation was that I didn’t know where to get it. There’s a lot of fishiness going on in the seafood industry (no pun intended) when it comes to sustainability and ecologically safe practices. Luckily, I’ve found my solution.

Because I’m not a salmon master yet, here are two ways to cook it that are pretty easy yet ridiculously delicious.

Level: Easy

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes

Servings: 4

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Salmon Two Ways (Photo Credit: Analiese Trimber)

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Salmon Two Ways (Photo Credit: Analiese Trimber)

Ingredients:
2 large filets salmon
1/4 cup Asian Ginger marinade
1/4 cup Sweet Mustard marinade
salt and pepper, to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tin foil or parchment paper.
  2. Place salmon on baking sheet.
  3. Sprinkle salmon with salt and pepper.
  4. Pour both sauces into two separate, small dishes.
  5. Using a paint brush or cooking brush, spread Asian Ginger sauce on one filet of salmon.
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Salmon Two Ways (Photo Credit: Analiese Trimber)

  1. Repeat this process with the Sweet Mustard sauce.
  2. Place salmon in the oven.
  3. Cook for about 15-20 minutes, or until salmon is cooked through or to your liking.
  4. Serve with your choice of side dish. I paired the Asian Ginger salmon with black rice, and the Sweet Mustard salmon with quinoa.
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    Salmon Two Ways (Photo Credit: Analiese Trimber)

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    Salmon Two Ways (Photo Credit: Analiese Trimber)