Not only is October the month for Halloween goodies, it's also Celiac Awareness Month. Whether you’re managing celiac disease or gluten-intolerance, these gluten-free Halloween recipes will make your haunted holiday a scrumptious (and safe) affair.
Apple pie bites
2 tablespoons unsalted butter
2 cups finely chopped apples
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of salt
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/2 cup finely chopped pecans
1/2 cup dried currants
1 cup brown rice flour
3/4 cup millet flour
1/4 cup potato starch
1 tablespoon xanthan gum
1 tablespoon sugar
1 teaspoon unflavored gelatin
1/2 teaspoon salt
1/4 cup milk
1/2 cup (1 stick) unsalted butter, melted, lukewarm
Melt butter in a skillet over medium heat. Add apples, sugar, cinnamon, cloves and salt and cook, stirring often, for three to four minutes.
Stir in lemon zest, juice, pecans and currants and continue to cook, stirring often, for three to four minutes. Remove from heat and set aside to cool while you prepare dough.
Preheat oven to 350 degrees F. and grease a large baking sheet.
In a large bowl, whisk together flours, potato starch, xanthan gum, sugar, gelatin and salt.
In a small bowl, whisk together egg and milk. Whisk in melted butter.
Add butter mixture to flour mixture and use a fork to mix and bring ingredients together. Use your hands to form dough into a ball and knead a few times until smooth. Flatten into a disk.
Place dough on a silicon mat and cover with a large sheet of plastic wrap and roll until dough is about 1/4-inch thick.
Cut dough into 20 even squares. Place small spoonfuls of apple mixture onto each square and fold into triangles.
Place triangles on the prepared baking sheet and bake for 15 minutes or until light golden brown.
Gluten-free winter squash cheesecakes
An unusual twist on cheesecake, this gluten-free Halloween recipe features naturally sweet acorn squash, which is power-packed with vitamins, minerals, antioxidants and fiber. And if you didn't know, both Coffee-Mate powders and liquids are gluten-free.
2 (8 ounce) packages Neufchatel, softened at room temperature
Preheat oven to 300 degrees F. Line 12-cup muffin pan with cupcake liners and coat liners with nonstick cooking spray.
In a stand-up mixer fitted with the paddle attachment, beat Neufchatel, sugar, flour, vanilla and salt until smooth.
Beat in eggs one at a time, beating well after each addition. Transfer 1/2 cup batter to a medium bowl.
Add squash and Coffee-Mate to the medium bowl, stirring well to create an orange-colored batter.
Divide white batter evenly among prepared muffin cups and top evenly with squash batter. Swirl batters with a butter knife.
Bake for 16 to 18 minutes or until just set. Cool completely in pan on wire rack. Cover and refrigerate for four hours before serving.
Gluten-free pumpkin pie ice cream
Even if the weather is frightful, ice cream makes every holiday more festive. This gluten-free Halloween recipe, courtesy of Elana's Pantry, takes the welcome flavors of pumpkin pie and turns them into a spicy, sweet, chilly treat.
1/2 cup raw cashews
1/4 cup coconut milk
2 cups roasted pumpkin, or other squash
1-1/4 cups water
1/2 cup agave nectar
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
In a Vitamix, combine cashews, coconut milk, pumpkin, water and agave and blend ingredients on high speed until smooth.
Add vanilla, cinnamon, ginger and nutmeg and pour mixture into an ice cream maker and process according to manufacturer's instructions. Serve immediately or place in the freezer until ready to serve.
Watch: Gluten-free pumpkin pudding
Jason Janiak of Raw Creations shares his raw vegan gluten-free pumpkin pudding recipe.