Check out these 16 gluten-free recipes chock-full of pumpkin! Whether it's the remains of your jack-o-lantern or a can of pumpkin puree, these recipes are great way to add more pumpkin to your life!
1. Gluten Free Pumpkin Pancakes
Jessica In The Kitchen’spumpkin pancakes contain baking soda and baking powder to make them light and fluffy, plus they’re sweetened with raw honey. Make sure you use certified gluten-free oats and you've got a delicious gluten-free breakfast!
2. Gluten-Free Brussel Sprout, Pumpkin, and Apple Hash
GF Pumpkin Spice Bundt Cakes With Cream Cheese Icing
These mini bundt cakes from The Pretty Bee are perfect for a luxurious after-dinner dessert.
Gluten Free Pumpkin Creme Bars
These fantastic bars have a graham cracker-like crust that is made from dates and pecans! My Whole Food Lifehas topped this amazing crust with pumpkin creme, as well as a layer of vegan chocolate. This recipe is a definite winner!
GF Salted Caramel Vegan Cheesecake
This vegan cheesecake from My Whole Food Life sounds amazing! And while it doesn’t feature pumpkin or apple, caramel is definitely an autumn must have!
If you have a favorite gluten-free fall recipe that we missed, send it to us! We'd love to share!
This is a delicious fresh salad created by Dr. Andrew Weil, who owns a terrific restaurant called True Food. We did a Gluten-Free variation, subbing out the breadcrumbs for Gluten-Free Panko. You could also use Gluten-free bread crumbs. Either way, it’s a delicious salad!
•½ cup extra-virgin olive oil
•¼ cup freshly squeezed lemon juice
•3 garlic cloves, mashed
•½ teaspoon salt
•Pinch of red pepper flakes
•2 bunches of kale (about 14 ounces), ribs removed and leaves sliced into ¼-inch shreds.
•½ cup finely grated Grana Padano or Parmigiano- Reggiano cheese (grated on a Microplane)
•2 tablespoons toasted whole wheat bread crumbs.
•Grana Padano or Parmigiano- Reggiano cheese shavings, for garnish.
In a salad bowl, whisk together oil, lemon juice, garlic, salt and red pepper flakes. Add the kale and toss well to coat. Let the salad sit at room temperature for 10 to 30 minutes. Add the grated cheese and bread crumbs and toss again.
Garnish with the cheese shavings before serving. Cover any leftovers and refrigerate for up to 2 days.
Link to Original Recipe: http://www.marthastewart.com/1050705/dr-weils-kale-salad