Thanksgiving Day Feast......we need your recipes

Thanksgiving has come a long way since the time of the Pilgrims and Indians. Today, it’s an opportunity to get the family together to watch football and feast of turkey, stuffing, cranberries, and pumpkin pie. Sure, we know that you’re thankful when your favorite team "The Chicago Bears(: wins the big football game," but do you really take the time to verbalize gratitude for your family members and your friends?
This Thanksgiving, I want to personally thank each of you for contributing to “Autism’s One Social Network.” Though we can’t be with you at the Thanksgiving table, our hearts are with you.” I would like to ask if you would please assist me in adding your favorite GFCF Recipe. Veteran GFCF Chef’s, let's work together to assist other parents who may be having their very first, Thanksgiving Day Feast. Good Luck, have fun and most of all have a great day.....

Let's have a little fun with this your support is greatly appreciated. Enjoy!

Thanksgiving Impossible French Apple Pie


6 c Apples; tart,sliced and pared
1 1/4 tsp Cinnamon; ground
1/4 tsp Nutmeg; ground
3/4 c Rice Milk
2 tb Ghee or coconut oil; softened
2 Eggs
1 c Maple sugar or other unrefined sugar like Sucanat
1/2 c Ozma Mix(an easy baking mix you can make yourself. Get the recipe here.)


1 c Ozma Mix
1/2 c Nuts; chopped
1/3 c Maple sugar
3 tb Ghee

Preheat oven to 325F. Grease pie plate with ghee or Spectrum palm shortening, 10x1 1/2 inch.

Mix apples and spices; turn into plate. Beat remaining
ingredients except for Streusel till smooth; 15 seconds in
blender or 1 minute with hand beater. Pour into plate.
Sprinkle with Streusel.

Bake till knife inserted in centre comes out clean, 55-65
minutes; cool.


Mix 1 cup Ozma Mix, 1/2 cup chopped nuts, 1/3 cup Maple sugar and 3 Tbsp Ghee till crumbly.

Squash Stuffing


2 medium-sized winter squash, halved and baked
2 Tbs. Olive Oil
1 cup onion, minced
1/2 lb mushrooms, minced
1 large clove garlic, minced
1 stalk celery, minced
1/2 tsp. salt
black pepper to taste (use lots!)
1/2 tsp.sage
1/2 tsp. thyme
2 Tbs. lemon juice
walnuts, minced (optional)
1/2 cup sunflower seeds
raisins (optional)
2 cups GFCF rice crumbs
6 to 8 dried apricots

Melt the Olive Oil in a large saucepan. Add the onion and cook over medium heat until the onion becomes translucent (about 5 min.)

Add the mushrooms, garlic, celery and seasonings - cooking until everything is tender (about 10 min.)

Mix in the remaining ingredients.

Spoon into pre-baked squash halves and bake at 350o F. (about 20-30 minutes.)

After removing the portions for the GFCF crew, we'll take some grated cheddar and toss it on the top of the remaining squash for the cheese-eating members of the family.

Based on Mollie Katzen's Comprehensively Stuffed Squash, Moosewood Cookbook. We love this cookbook, and can't recommend it highly enough!

Easy GFCF Gravy


2 cans of chicken broth (or 4 cups of turkey scrapings)

2-3 Tbsp. Tapioca Flour

Disolve the tapioca flour into cold water (1 Tbsp per Tbsp of tapioca)

slowly mix tapioca mixture into broth/scrapings, stirring briskly with a whisk. (If you add the tapioca mix too fast, you'll end up with a gelatinous mess, so be patient!)

Alternate method:
Cream the tapioca into an equal amount of palm shortening. Heat the broth/scrapings until simmering. Whisk in tapioca mixture until thickened

Pumpkin Pie


1 can pumpkin
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. sea salt
1 cup milk substitute (coconut milk, rice milk, etc.)
1 cup maple syrup
2 eggs (or flax seed egg replacer)
1 9" pie shell

Mix the pumpkin and spices together. Add the remaining ingredients and stir slowly until just mixed. Pour the mixture into the pie shell. Bake at 425 for 15 min, then reduce to 350 and bake for another 30-40 min. Allow pie to cool before serving.