Celiac Disease Friendly Holiday Recipes

December 20, 2017
CeliacRecipeFBgraphic Below are some holiday recipes you can serve guests who are gluten intolerant or have celiac disease.

Holiday Cranberry, Sage and Goat Cheese Biscuits (makes 12 biscuits)

• 1 cup blanched almond flour
• 2 tbsp coconut flour
• 1/2 cup tapioca flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1/4 tsp salt
• 1 tbls fresh sage
• ½ cup fresh cranberries
• 1/4 cup organic canned pumpkin
• 1 egg
• 3 tbsp butter, cold or room temperature (not melted)
• 1 tbls honey
• ¼ cup soft goat cheese

1. Preheat oven to 375
2. In a bowl combine all dry ingredients, reserving the cranberries to fold in last.
3. Cut in the goat cheese and butter and then make a well in the middle.
4. Add in pumpkin and egg and whisk together to combine.
5. Fold in the cranberries, until mixture is well combined.
6. Line a baking sheet with baking liner or parchment paper.
7. Roll dough into balls (they do not have to be perfect shapes).
8. Bake for about 15 minutes or until cooked through and flakey.
9. Serve warm with a dash of butter.

Nutrition Facts per Serving: 115 calories, 8 grams fat, 2.5 grams saturated fat, 130 mg sodium, 8 grams carbs, 1 grams sugars, 1 grams fiber, 4 grams protein

Cranberry and Green Bean Medley (serves 6)

• 4 tsp extra virgin olive oil
• 2 tbls dried cranberries (unsweetened or sweetened with apple juice if you can find them)
• 2 tbls walnuts
• 2 tsp minced garlic
• 12 oz green beans (1 standard size bag), washes and trimmed; steamed for 2-3 minutes or until soft but still crunchy
• 1 (14.4 oz, standard size) package frozen pearl onions
• 2 tsp balsamic vinegar
• 4 tbls shaved parmesan
• Pinch of salt and pepper to taste

1. If not already steamed, steam the green beans using whatever method you prefer (stovetop, microwave, etc.)
2. Heat 2 tsp olive oil in large skillet over medium heat
3. Add walnuts, garlic and cranberries to the pan, stirring, until fragrant, about 30 seconds. Remove from pan and put in small bowl to the side.
4. Add 2 tsp olive oil, the vinegar and the frozen onions and sauté the onions until they are brown, 3-5 minutes. Add a pinch of salt and pepper as they start to brown
5. Add in the green beans and sauté for 1-2 minutes until beans are well coated with the balsamic/oil and well combined with the onions. Everything should be hot
6. Remove beans and onions onto a serving platter and top with the nut mixture, shaved parmesan and ground pepper. Sprinkle with fresh cranberries if desired.

Nutrition Facts per Serving: 100 calories, 6 grams fat, 1 grams saturated fat, 100 mg sodium, 10 grams carbs, 5 gram sugar, 1 grams fiber, 1 gram protein

Simply Sweet Potato Casserole (Inspired by thegraciouspantry.com; makes 10, ½ cup servings)

Topping Ingredients:
• 1 cup pecans, chopped into pieces
• 1/4 cup maple syrup
• 2 tbsp almond flour
• 1 tablespoon coconut oil
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 1 tablespoon butter, melted

Filling Ingredients:
• 3 pounds’ sweet potatoes, about 6 medium sweet potatoes
• ¼ cup orange juice
• ¼ cup unsweetened almond milk
• 2 teaspoons cinnamon
• ½ teaspoon ground nutmeg
• 2 tbsp maple syrup
• ¼ tsp salt

1. In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky. Set aside.
2. Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes). You can also microwave them until soft, about 5-6 minutes.
3. Remove from oven and allow to cool until you can handle them without burning yourself.
4. Peel the potatoes and place them inside the bowl of a mixer or food processor.
5. Add all other filling ingredients and process until smooth and creamy
6. Transfer the potato mixture to a medium casserole dish. Sprinkle the pecan topping evenly over the potatoes, and bake for 15 minutes at 350.
7. Remove casserole. Drizzle with melted butter and broil on high for 3-5 minutes. Enjoy!

Note: You will most likely have some topping left over depending on the size of the dish you use. The leftovers are great for topping oatmeal or mixing in with granola.

Nutrition Facts per Serving: 146 calories, 5 grams fat, 96 mg sodium, 24.6 grams carbs, 12.2 gram sugar, 2.9 grams fiber, 1.9 grams protein