— Uncategorized —

Gluten Free Friday – More Pumpkin!

December 5, 2008
If you browse through all of the recipes on this blog you will notice an abundance of recipes that include pumpkin. I guess I didn’t realize how much I love pumpkin, but it is evident here. So, even though Thanksgiving is over, I’m posting a really great pumpkin recipe that I received via my Celiac Support Group’s email updates. It comes from Enjoy Life Foods, but I altered it a bit since I don’t usually have their granola cereals on hand. It was also intended to be a vegan recipe, so it will work with regular dairy or any of the alternatives.

Pumpkin Tartlets

Crust:
1 cup rice squares cereal, finely crushed
1/2 cup brown rice flour (or GF flour blend)
1/3 cup brown sugar
1/3 cup butter, or dairy free alternative
1/2 tsp cinnamon

Filling:
1 1/4 cup canned pumpkin
3/4 cup milk (rice or soy will work also)
1/2 cup brown sugar
1/2 cup canola oil
1/2 cup brown rice flour (or whatever flour blend you like)
1/2 tsp baking powder
1/4 tsp salt
2 tsps cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves

For crust: Mix rice flour, crushed cereal, and cinnamon. Cut in butter until crumbly. Grease muffin tin, or use muffin liners, and spoon crust mixture into each. Set aside some of the crust mixture to sprinkle on top of each tartlet before baking. Press crust down with spoon or fingers.

For filling: Mix together the pumpkin, oil, GF flour, baking powder, salt, and spices. Fill each muffin liner with the pumpkin mixture and sprinkle remaining crust on top of each.

Bake at 350* for 15 minutes. Let cool in muffin tin for about 15 minutes before removing.