Halloween is just around the corner and bestselling gluten-free cookbook author, Elana Amsterdam, has just the treats to get in spirit: Pumpkin Cinnamon Cheesecake, Chocolate Orange Truffles, Vegan Pumpkin Pie Ice Cream, and more!
Even with the popularity of gluten-free foods at an all-time high, it can still be tough to find Halloween sweets that are healthy and have the taste and texture those with gluten intolerances crave.
Using coconut or almond flour in place of commonly used white wheat or rice flour, Elana has put together a number of delicious Halloween recipes on her website, Elana’s Panty, that are high in both protein and fiber.
- 1 medium pie pumpkin, acorn squash or butternut squash (how-to roast squash)
- 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon
- ¼ teaspoon celtic sea salt
- Fill the bottom of a baking dish with a little less than ¼ inch of water.
- Cut pumpkin in half, remove seeds, and place face down in baking dish.
- Roast pumpkin in the oven for 45-55 minutes until soft.
- Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2.
- In a Cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.
- Process in cinnamon and salt.
- Pour batter into a 9-inch tart pan. Bake at 350° for 45-50 minutes, until firm Remove from oven, cool and serve.