Gluten-free and casein-free pumpkin pie
Crust:
- 1 1/4 cups of GF/CF crumbs - can use GF/CF ginger snaps, and almond meal among others
- 5 TBS Ghee, maybe less depending on crumbs, mix well together.
- If crumbs are not sweet, add a touch of sweetener
Bake at 350 for 10-15 minutes
Pie Filling:
- 2 eggs
- 1 1/3 cups coconut milk, with 2 TBS thickener such as Kuzu Root, tapioca, clear gelatin
- 1/2 cup rice syrup
- 1/3 cup brown sugar
- 1 15 oz. can of pumpkin puree
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg (freshly grated is best)
- 1/4 tsp ground cloves
- 1/2 tsp salt
Mix with an electric mixer until well blended. Pour into crust. Bake 45-50 minutes at 375 degrees, or until knife inserted one inch from edge of pie comes out clean.
Gluten-free and casein-free pumpkin bread
- 1 cup Oil
- 4 Eggs
- 2/3 cups Water
- 1 mashed Banana
- 15-16 ounces canned Pumpkin
- 2 cups Sugar
- 3 cups GF Flour Blend
- 1 1/2 tsp. Salt
- 1 tsp. Nutmeg
- 2 tsp. Baking Soda
- 1 tsp Xanthan Gum
- 1 tsp. Gelatin
- 1tsp. Cinnamon
Gluten-free and casein-free Christmas wreath cookies
- 1/2 lbs. GF/CF Marshmellows
- 1/3 cups of Ghee
- 1 tsp. green food coloring
- 1 tsp. almond flavoring
- 1 tsp. of vanilla
- 4 cups of GF/CF corn flakes
- Red hots
Melt together 32 GF/CF marshmallows (approximately 1/2 pound) and 1/3 cup Ghee in a large pot over low heat, stirring constantly.
Mix in 1 tsp. green food coloring or extra to desired color, add 1 tsp. almond flavoring, and 1 tsp vanilla. Turn off heat.
Add 4 cups of GF/CF corn flakes to the pot. Stir to coat corn flakes completely with marshmallow mixture. When cooled enough to handle, butter your fingers with ghee and form mixture into small wreath shapes on wax paper. Dot with redhot candies to look like berries on the wreath. Makes about 18, 3 inch wreaths. Can double the recipe.
About Dr. Mielke:
Dr. Mielke is the founder of Developmental Spectrums East Bay Medical Clinic, Inc. Dr. Mielke graduated from the Indiana University School of Medicine in 1985, and did her Psychiatry residency at UCLA's Neuropsychiatric Institute. After finishing her residency, she was an Associate Clinical Professor at UCLA in the Department of Family Practice for several years and had a private practice in Westwood, before moving to Pleasanton, where she practiced as a Psychiatrist for over 10 years.
To learn about symptoms of IgG food sensitivities and much more on treating autism spectrum disorders visit Dr. Mielke's Web site at www.developmentalspectrums.com.
About Mariposa Bakery
Mariposa's mission is simple -- to create gluten-free baked goods that are
indiscernible from the finest, high-caliber gluten-based products
available.
To achieve this mission, they use only high-quality organic and natural ingredients in our meticulously developed recipes. They produce in small batches to preserve the craft of artisan baking.
Each Mariposa product is all-natural, made without hydrogenated fats, chemicals or preservatives.
They operate out of a 100% gluten-free/wheat-free baking facility in the Temescal neighborhood of Oakland, California.
They offer a wide variety of gluten-free savories and sweets, such as fresh daily bread, bagels, baguettes, pizza, muffins, cookies, brownies & more! They also offer special occassion cakes and cupcakes, as well as frozen items and seasonal offerings.
This holiday season they are offering gluten-free pies, yule logs, rosemary rolls, bread cubes for stuffing and assorted holiday cookies and cupcakes. To reserve your holiday items, you can call at (510) 595-0955 or stop by the bakeshop!
They are located at 5427 Telegraph Ave, Unit D3, Oakland, CA 94609, near the corner of 55th & Telegraph, on the north side of a big Art Deco brick building, right next to Leo's Audio.
For more information, visit www.mariposabaking.com.
