50+ Must-Try Thanksgiving Wheat-Free Recipes

Thanksgiving is a time of gratitude, family, and, of course, indulgent feasting. However, for those with gluten sensitivities or those choosing to embrace a wheat-free lifestyle, navigating the holiday menu can be a challenge.

Fear not—this collection of over 50 delicious Thanksgiving wheat-free recipes is designed to ensure that everyone at your table can enjoy a flavorful feast without compromising on taste or tradition.

From savory sides to decadent desserts, our selection showcases the best of seasonal ingredients and innovative cooking techniques that will leave your guests raving.

Whether you’re looking for a classic twist on traditional dishes or fresh ideas that celebrate the bounty of the fall harvest, these recipes will help you create a memorable and inclusive Thanksgiving celebration.

Let’s dive into the delightful world of wheat-free cooking!

50+ Must-Try Thanksgiving Wheat-Free Recipes

As you prepare for Thanksgiving this year, remember that celebrating with family and friends should always include delicious food that everyone can enjoy.

This collection of 50+ wheat-free recipes not only caters to those with gluten sensitivities but also opens the door to creative and flavorful dishes that can become new family favorites.

By embracing the bounty of seasonal ingredients and innovative cooking methods, you can create a Thanksgiving feast that is both satisfying and inclusive.

So gather your loved ones, share the joy of cooking, and make this holiday truly special with a spread that everyone will appreciate. Happy Thanksgiving!

Quinoa and Roasted Vegetable Salad

This vibrant quinoa and roasted vegetable salad is a hearty and nutritious addition to your Thanksgiving table. Packed with fiber, protein, and an array of colorful veggies, this dish not only complements your traditional holiday spread but also caters to those following a wheat-free diet. The warm roasted vegetables combined with the nutty quinoa create a satisfying and flavorful dish that can be served warm or at room temperature.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red onion, diced
• 2 cups baby spinach
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 cup feta cheese (optional)
• Fresh parsley, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Prepare the Vegetables: In a large bowl, toss the diced bell pepper, zucchini, yellow squash, and red onion with 2 tablespoons of olive oil, garlic powder, dried thyme, salt, and pepper. Spread the vegetables evenly on a baking sheet.
3. Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. Cook the Quinoa: While the vegetables are roasting, bring the vegetable broth or water to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
5. Combine: In a large serving bowl, combine the cooked quinoa, roasted vegetables, and baby spinach. Drizzle with the remaining tablespoon of olive oil and toss gently to combine. Add feta cheese, if using, and garnish with fresh parsley.
6. Serve: This salad can be served warm or at room temperature, making it perfect for Thanksgiving.

This quinoa and roasted vegetable salad is not only visually appealing but also full of flavor and nutrition. It provides a delightful contrast to richer Thanksgiving dishes and is a wonderful way to include a healthy option in your holiday meal. Plus, the combination of textures—from the fluffy quinoa to the tender roasted veggies—will impress your guests and leave them asking for seconds.

Sweet Potato Casserole with Marshmallow Topping

This classic sweet potato casserole is a holiday favorite reimagined without wheat. Creamy, naturally sweet, and topped with fluffy marshmallows, this dish brings comfort and nostalgia to any Thanksgiving celebration. It’s easy to make and can be prepared ahead of time, allowing you to enjoy the festivities without spending too much time in the kitchen. This recipe combines the health benefits of sweet potatoes with the joy of a sweet treat.

Ingredients:

• 4 medium sweet potatoes
• 1/4 cup unsweetened almond milk (or other milk of choice)
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 2 cups mini marshmallows

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook the Sweet Potatoes: Peel and chop the sweet potatoes into large chunks. Place them in a large pot of boiling water and cook for about 15-20 minutes, or until tender. Drain and let cool slightly.
3. Mash the Sweet Potatoes: In a large mixing bowl, mash the cooked sweet potatoes with a potato masher or fork until smooth. Add the almond milk, maple syrup, melted butter, vanilla extract, cinnamon, and nutmeg. Mix until well combined and creamy.
4. Transfer to Baking Dish: Pour the sweet potato mixture into a greased 9×13-inch baking dish, spreading it evenly.
5. Add Marshmallows: Top the sweet potato mixture with the mini marshmallows, spreading them out evenly.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the marshmallows are golden brown and the casserole is heated through.
7. Serve: Allow to cool for a few minutes before serving.

This sweet potato casserole is a delightful addition to your Thanksgiving feast that will satisfy everyone, including those on a wheat-free diet. The combination of creamy sweet potatoes and sweet marshmallow topping creates a harmonious blend of flavors and textures. This dish not only tastes great but also brings a sense of nostalgia and comfort to the holiday table, making it a beloved tradition in many families. It’s sure to become a staple at your Thanksgiving gatherings for years to come.

Pumpkin Pie with Almond Flour Crust

This pumpkin pie is the star of any Thanksgiving dessert table, and this wheat-free version features a delicious almond flour crust that perfectly complements the spiced pumpkin filling. It captures the essence of traditional pumpkin pie with a twist, making it suitable for those avoiding wheat. This pie is not only a holiday classic but also a delightful way to enjoy the flavors of fall, with its warm spices and creamy texture.

Ingredients:

For the Almond Flour Crust:

• 2 cups almond flour
• 1/4 cup coconut oil or unsalted butter, melted
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon salt
• 1 large egg

For the Pumpkin Filling:

• 1 (15-ounce) can pure pumpkin puree
• 3/4 cup coconut milk (or heavy cream)
• 3/4 cup brown sugar or coconut sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Crust: In a mixing bowl, combine the almond flour and salt. Add the melted coconut oil, honey, and egg. Mix until a dough forms. Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.
3. Pre-bake the Crust: Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool slightly.
4. Prepare the Filling: In a large bowl, whisk together the pumpkin puree, coconut milk, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well combined.
5. Combine: Pour the pumpkin filling into the pre-baked almond flour crust.
6. Bake the Pie: Bake for 45-50 minutes or until the filling is set and the top is slightly puffed. A toothpick inserted in the center should come out clean.
7. Cool and Serve: Allow the pie to cool for at least 2 hours before slicing. Serve with whipped cream if desired.

This pumpkin pie with almond flour crust is a delightful way to celebrate Thanksgiving without compromising on taste or tradition. The nutty flavor of the almond flour pairs beautifully with the spiced pumpkin filling, creating a dessert that is both satisfying and comforting. As your guests savor each slice, you’ll find that this wheat-free alternative has become a new favorite, adding to the joy and warmth of your Thanksgiving celebrations. Whether served with a dollop of whipped cream or on its own, this pie is sure to be a highlight of your holiday feast.

Creamy Garlic Mashed Cauliflower

This creamy garlic mashed cauliflower is a fantastic alternative to traditional mashed potatoes, offering a lighter, low-carb side dish that doesn’t skimp on flavor. Infused with roasted garlic and buttery goodness, this dish is perfect for those following a wheat-free or gluten-free diet. It provides a smooth, velvety texture that pairs wonderfully with turkey and gravy, making it a delicious addition to your Thanksgiving feast.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 4 cloves garlic, peeled
• 1/4 cup unsalted butter (or olive oil for a dairy-free version)
• 1/2 cup unsweetened almond milk (or other milk of choice)
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley, for garnish

Instructions:

1. Boil the Cauliflower: In a large pot, bring salted water to a boil. Add the cauliflower florets and garlic cloves. Cook for about 10-12 minutes, or until the cauliflower is tender.
2. Drain and Dry: Drain the cauliflower and garlic, then return them to the pot. Allow them to steam dry for a few minutes to remove excess moisture.
3. Blend: In a food processor or using a hand mixer, combine the cauliflower and garlic with the butter and almond milk. Blend until smooth and creamy. If the mixture is too thick, add more almond milk until you reach your desired consistency.
4. Season: Season with salt and pepper to taste. Mix well.
5. Serve: Transfer the mashed cauliflower to a serving bowl, garnish with fresh parsley, and serve warm.

This creamy garlic mashed cauliflower is an elegant and flavorful alternative to traditional mashed potatoes. It captures the essence of comfort food while being a healthier choice for your Thanksgiving spread. Its rich, buttery taste and creamy texture will impress even the most dedicated potato fans. This dish is not only a delightful complement to your turkey but also a nutritious option that everyone at the table can enjoy, making your holiday meal even more memorable.

Green Bean Almondine

Green bean almondine is a classic French dish that elevates simple green beans to a gourmet side with the addition of toasted almonds and a hint of lemon. This wheat-free recipe is both fresh and flavorful, making it an ideal accompaniment to your Thanksgiving feast. The crunchy almonds add texture and richness, while the bright lemon juice provides a refreshing contrast to the earthy flavors of the beans.

Ingredients:

• 1 pound fresh green beans, trimmed
• 1/4 cup sliced almonds
• 2 tablespoons unsalted butter (or olive oil for a dairy-free option)
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Lemon zest, for garnish

Instructions:

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add the green beans and blanch for 3-4 minutes, until bright green and tender-crisp. Drain and immediately transfer them to an ice bath to stop the cooking process. Drain again and set aside.
2. Toast the Almonds: In a large skillet over medium heat, melt the butter (or heat the olive oil). Add the sliced almonds and toast for 3-4 minutes, stirring frequently, until golden brown. Be careful not to burn them.
3. Add Garlic: Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
4. Combine: Add the blanched green beans to the skillet, tossing to coat them in the garlic and almond mixture. Squeeze in the lemon juice and season with salt and pepper. Cook for an additional 2-3 minutes until heated through.
5. Serve: Transfer to a serving dish, garnish with lemon zest, and serve warm.

This green bean almondine dish is a bright and elegant addition to your Thanksgiving table, balancing the heavier flavors of turkey and stuffing with its fresh, crunchy components. The combination of sautéed almonds and fragrant garlic enhances the green beans’ natural flavor, making it a simple yet sophisticated side. Your guests will appreciate the refreshing contrast this dish brings, and it’s a wonderful way to showcase seasonal produce during the holiday season. This recipe is sure to become a family favorite at your Thanksgiving gatherings.

Maple Pecan Brussels Sprouts

Maple pecan Brussels sprouts offer a sweet and savory flavor profile that is sure to delight everyone at your Thanksgiving table. The natural bitterness of the Brussels sprouts is beautifully balanced by the sweetness of maple syrup and the crunch of toasted pecans. This dish not only showcases seasonal ingredients but also provides a hearty, satisfying side that is both healthy and wheat-free.

Ingredients:

• 1 pound Brussels sprouts, halved
• 1/2 cup pecans, roughly chopped
• 3 tablespoons olive oil
• 2 tablespoons pure maple syrup
• Salt and pepper, to taste
• 1 teaspoon balsamic vinegar (optional)
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and pepper until well coated. Spread them out evenly on a baking sheet.
3. Roast: Roast in the preheated oven for about 20-25 minutes, or until the Brussels sprouts are golden brown and tender, tossing halfway through to ensure even cooking.
4. Add Pecans: In the last 5 minutes of roasting, add the chopped pecans to the baking sheet to toast them lightly.
5. Finish and Serve: Once the Brussels sprouts are done, drizzle with balsamic vinegar if using, and toss to combine. Transfer to a serving dish and garnish with fresh thyme or parsley.

This maple pecan Brussels sprouts dish is a standout side that brings a festive touch to your Thanksgiving meal. The combination of sweet maple syrup and crunchy pecans creates a delightful contrast to the earthiness of the Brussels sprouts, making it a crowd-pleaser. It’s a dish that embodies the spirit of fall and the joy of gathering around the table with loved ones. With its beautiful presentation and delicious flavor, this recipe will surely leave a lasting impression on your guests and may even inspire them to try Brussels sprouts in a new way.

Roasted Sweet Potato and Quinoa Salad

This roasted sweet potato and quinoa salad is a vibrant and nutritious addition to your Thanksgiving spread. Packed with flavors and textures, it features roasted sweet potatoes, protein-rich quinoa, and a medley of colorful vegetables. The light citrus dressing ties everything together, making it a refreshing and filling dish that can serve as a hearty side or a light main course for your wheat-free guests.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 1 cup corn (fresh or frozen)
• 1/4 cup chopped fresh cilantro
• 1/4 cup olive oil
• Juice of 1 lime
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Roast the Sweet Potatoes: Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
3. Cook the Quinoa: While the sweet potatoes are roasting, combine the quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.
4. Combine Ingredients: In a large bowl, combine the roasted sweet potatoes, cooked quinoa, diced bell pepper, red onion, corn, and cilantro.
5. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
6. Serve: Serve warm or at room temperature.

This roasted sweet potato and quinoa salad is a delightful celebration of fall flavors, making it a perfect addition to your Thanksgiving table. Its combination of sweetness from the potatoes and crunch from the vegetables creates a satisfying dish that is both hearty and healthy. Not only does this salad provide a nutritious option for those avoiding wheat, but it also brings vibrant colors and flavors that will impress your guests. Whether served as a side or a main dish, it’s sure to be a hit at your holiday gathering.

Cranberry Orange Chutney

This cranberry orange chutney is a zesty and refreshing condiment that adds a burst of flavor to your Thanksgiving turkey. The tartness of cranberries combined with the bright citrus notes from oranges creates a delightful balance that elevates your meal. This wheat-free chutney can be prepared ahead of time, allowing the flavors to meld beautifully, making it a convenient addition to your holiday preparations.

Ingredients:

• 12 ounces fresh cranberries (or frozen)
• 1 orange, zested and juiced
• 1/2 cup granulated sugar (or honey/maple syrup for a healthier option)
• 1/4 cup chopped red onion
• 1/4 cup raisins or currants
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions:

1. Combine Ingredients: In a medium saucepan, combine the cranberries, orange juice and zest, sugar, red onion, raisins, cinnamon, ginger, and salt.
2. Cook the Chutney: Bring the mixture to a boil over medium heat. Reduce the heat and let it simmer for about 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
3. Cool and Store: Remove from heat and let the chutney cool to room temperature. Transfer to a jar and refrigerate for at least an hour, or preferably overnight, to allow the flavors to develop.
4. Serve: Serve chilled or at room temperature alongside your Thanksgiving turkey.

This cranberry orange chutney is a versatile and delicious condiment that perfectly complements the rich flavors of turkey and other Thanksgiving dishes. Its bright, tangy profile adds a refreshing contrast to the savory elements of your meal, making each bite more exciting. Plus, the ease of preparation allows you to focus on other aspects of your Thanksgiving feast while still impressing your guests with a homemade touch. This chutney not only enhances the holiday dining experience but also provides a delightful reminder of the season’s bounty.

Spiced Pumpkin Soup

This spiced pumpkin soup is a warm, comforting dish that embodies the flavors of fall. Rich and creamy, this wheat-free soup is perfect for Thanksgiving, as it showcases seasonal ingredients like pumpkin and warm spices. The combination of coconut milk and spices creates a silky texture and depth of flavor that will leave your guests craving more. It’s an excellent starter that sets the tone for your festive meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1 (15-ounce) can pure pumpkin (or 2 cups roasted pumpkin)
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh pumpkin seeds and parsley, for garnish

Instructions:

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 5-7 minutes.
2. Add Spices: Stir in the cumin, coriander, nutmeg, and cinnamon, cooking for an additional 1-2 minutes until the spices are aromatic.
3. Incorporate Pumpkin: Add the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
4. Blend the Soup: Using an immersion blender or a regular blender, puree the soup until smooth. Stir in the coconut milk, and heat gently until warmed through. Season with salt and pepper to taste.
5. Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh parsley.

This spiced pumpkin soup is the epitome of comfort food, making it an ideal starter for your Thanksgiving celebration. Its rich, creamy texture and warm spices create a cozy atmosphere, inviting your guests to savor the flavors of the season. Not only is it wheat-free and nourishing, but it also showcases the beloved pumpkin in a deliciously satisfying way. This soup will not only fill your guests’ bellies but also warm their hearts, making it a memorable addition to your Thanksgiving feast.

Garlic and Herb Mashed Cauliflower

This garlic and herb mashed cauliflower is a creamy and flavorful alternative to traditional mashed potatoes, making it a fantastic addition to your Thanksgiving table. With the aromatic flavors of garlic and fresh herbs, this dish is both comforting and nutritious. The cauliflower provides a lightness that complements the richness of your Thanksgiving spread, and it’s naturally gluten-free, ensuring everyone can enjoy it.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 3 cloves garlic, minced
• 1/4 cup cream cheese (or dairy-free alternative)
• 1/4 cup sour cream (or Greek yogurt)
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions:

1. Cook the Cauliflower: In a large pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 10-15 minutes. Drain well.
2. Sauté the Garlic: In a small skillet, heat a bit of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Remove from heat.
3. Mash the Cauliflower: In a large mixing bowl or using a food processor, combine the cooked cauliflower, sautéed garlic, cream cheese, sour cream, and Parmesan cheese. Blend until smooth and creamy. If you prefer a chunkier texture, you can use a potato masher instead.
4. Add Herbs and Season: Stir in the chopped chives and parsley. Season with salt and pepper to taste.
5. Serve: Transfer to a serving dish and drizzle with olive oil before serving.

This garlic and herb mashed cauliflower is a delightful twist on a classic Thanksgiving side dish. Its creamy texture and robust flavors make it a satisfying alternative to traditional mashed potatoes, catering to guests who may be avoiding wheat or gluten. Not only is this dish rich in flavor and nutrients, but it also offers a lighter option amidst the heavier holiday fare. Your guests will appreciate this thoughtful addition to your Thanksgiving menu, making it a staple for years to come.

Herb-Roasted Turkey Breast

This herb-roasted turkey breast is a succulent and flavorful centerpiece for your Thanksgiving meal. Coated in a blend of fresh herbs and spices, this dish ensures juicy, tender meat that is bound to impress your guests. Preparing a turkey breast rather than a whole turkey makes it easier to manage and perfect for smaller gatherings, ensuring everyone can enjoy a classic Thanksgiving experience without the fuss.

Ingredients:

• 1 (4-5 pound) turkey breast, boneless or bone-in
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon, zested and juiced
• 1 cup chicken broth

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Herb Mixture: In a small bowl, combine the olive oil, rosemary, thyme, sage, garlic, lemon zest, lemon juice, salt, and pepper.
3. Season the Turkey: Place the turkey breast in a roasting pan. Rub the herb mixture all over the turkey, ensuring it is well-coated. Pour the chicken broth into the bottom of the pan.
4. Roast the Turkey: Cover the turkey with aluminum foil and roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (75°C). Remove the foil for the last 30 minutes of cooking to allow the skin to brown.
5. Rest and Serve: Once cooked, remove the turkey from the oven and let it rest for 15-20 minutes before slicing. Serve warm.

This herb-roasted turkey breast is a delicious and elegant choice for your Thanksgiving meal, offering a perfect balance of flavors and textures. The blend of fresh herbs elevates the turkey, making it a standout dish that can be the star of your table without overwhelming your guests. Whether enjoyed on its own or paired with your favorite sides, this turkey breast is sure to bring warmth and satisfaction to your Thanksgiving gathering. Plus, it’s an accessible option for smaller families or groups, ensuring that everyone can partake in the holiday spirit without the stress of cooking a whole turkey.

Maple Pecan Pie Bars

These maple pecan pie bars are a delightful twist on the traditional pecan pie, offering all the flavors you love in a convenient, easy-to-eat form. Made with a gluten-free crust and a rich, gooey filling, these bars are perfect for satisfying your sweet tooth during the Thanksgiving festivities. The combination of maple syrup and toasted pecans creates a deliciously sweet treat that will impress everyone at your gathering.

Ingredients:

• For the crust:
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 1/4 teaspoon salt
• For the filling:
  • 1 cup pecans, chopped
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar (or coconut sugar)
  • 3 large eggs
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. Make the Crust: In a mixing bowl, combine the almond flour, coconut flour, melted coconut oil, honey or maple syrup, and salt. Mix until the ingredients are well combined and form a dough. Press the dough into the bottom of the prepared baking dish.
3. Bake the Crust: Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.
4. Prepare the Filling: In a large bowl, whisk together the chopped pecans, maple syrup, brown sugar, eggs, melted coconut oil, vanilla extract, cinnamon, and salt until well combined.
5. Assemble and Bake: Pour the filling over the baked crust, spreading it evenly. Return to the oven and bake for an additional 25-30 minutes, or until the filling is set and slightly puffed.
6. Cool and Slice: Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.

These maple pecan pie bars are a delightful dessert that captures the essence of Thanksgiving in every bite. They provide a perfect balance of sweet and nutty flavors, making them an irresistible treat for all your guests. The gluten-free crust adds a unique texture, making these bars a crowd-pleaser, even for those who aren’t following a wheat-free diet. Their easy-to-slice format makes them a convenient choice for serving at holiday gatherings, ensuring that everyone can enjoy a slice of this delectable dessert. With these bars on your Thanksgiving table, you can be sure to satisfy any sweet cravings while celebrating the season.

Sweet Potato Casserole with Pecan Topping

This sweet potato casserole is a delightful blend of creamy sweetness topped with a crunchy pecan streusel. It’s a quintessential Thanksgiving dish that combines the natural sweetness of sweet potatoes with the richness of butter and brown sugar, creating a comforting side that everyone will love. The pecan topping adds texture and a nutty flavor, making this casserole a standout dish that can easily take center stage at your holiday meal.

Ingredients:

• For the casserole:
  • 4 medium sweet potatoes, peeled and cubed
  • 1/2 cup coconut milk (or regular milk)
  • 1/4 cup maple syrup
  • 1/4 cup butter, melted (or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Salt, to taste
• For the topping:
  • 1 cup pecans, chopped
  • 1/2 cup almond flour
  • 1/4 cup brown sugar (or coconut sugar)
  • 1/4 cup butter, melted (or dairy-free alternative)
  • 1/2 teaspoon cinnamon

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cook the Sweet Potatoes: In a large pot, bring water to a boil and add the sweet potatoes. Cook until tender, about 15-20 minutes. Drain and return to the pot.
3. Mash the Sweet Potatoes: Add coconut milk, maple syrup, melted butter, vanilla extract, cinnamon, nutmeg, and salt to the pot. Mash until smooth and creamy.
4. Prepare the Topping: In a separate bowl, mix together the chopped pecans, almond flour, brown sugar, melted butter, and cinnamon until combined.
5. Assemble the Casserole: Spread the sweet potato mixture evenly in the greased baking dish. Sprinkle the pecan topping over the sweet potatoes.
6. Bake: Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is heated through.
7. Serve: Allow to cool slightly before serving.

This sweet potato casserole with pecan topping is a holiday favorite that perfectly captures the essence of Thanksgiving. The creamy sweet potato base is elevated by the crunchy, caramelized pecan topping, creating a delightful contrast of flavors and textures. Not only is this dish gluten-free, but it also adds a vibrant splash of color to your table, making it an attractive addition to any feast. Whether served as a side or a dessert, this casserole is sure to become a cherished tradition in your Thanksgiving celebrations.

Spinach and Feta Stuffed Portobello Mushrooms

These spinach and feta stuffed portobello mushrooms are a flavorful and visually appealing appetizer that’s perfect for Thanksgiving. The earthy mushrooms provide a hearty base, while the creamy feta and sautéed spinach create a rich, savory filling. This dish is not only gluten-free but also packed with nutrients, making it a guilt-free indulgence that everyone can enjoy.

Ingredients:

• 4 large portobello mushrooms, stems removed and cleaned
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cream cheese (or dairy-free alternative)
• 2 cloves garlic, minced
• 1/4 cup onion, finely chopped
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet.
2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft, about 3-4 minutes. Add the chopped spinach and cook until wilted. Season with red pepper flakes, salt, and pepper.
3. Prepare the Filling: In a mixing bowl, combine the sautéed spinach mixture, crumbled feta, and cream cheese. Mix until well combined.
4. Stuff the Mushrooms: Place the portobello mushrooms on the prepared baking sheet, gill side up. Generously fill each mushroom with the spinach and feta mixture.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden.
6. Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

These spinach and feta stuffed portobello mushrooms are a delightful and nutritious addition to your Thanksgiving menu. They offer a beautiful presentation and a burst of flavor, appealing to both vegetarians and meat-eaters alike. The creamy, savory filling contrasts perfectly with the tender mushroom caps, making each bite a savory delight. This dish not only showcases the bounty of fall produce but also adds a touch of elegance to your Thanksgiving spread. Your guests will appreciate the effort and creativity that goes into this wonderful appetizer, ensuring that it becomes a favorite for many holidays to come.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a deliciously moist and flavorful treat that captures the essence of fall in every bite. With the perfect balance of pumpkin spice and rich chocolate chips, these muffins are a great addition to your Thanksgiving breakfast or dessert table. They are gluten-free, making them suitable for those with dietary restrictions, yet indulgent enough to satisfy any sweet tooth.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup chocolate chips (dairy-free if desired)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
2. Mix Wet Ingredients: In a large bowl, combine pumpkin puree, melted coconut oil, honey or maple syrup, and eggs. Whisk until smooth and well incorporated.
3. Combine Dry Ingredients: In another bowl, mix together almond flour, coconut flour, baking soda, baking powder, pumpkin pie spice, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
5. Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These pumpkin chocolate chip muffins are a delightful way to incorporate the flavors of the season into your Thanksgiving celebration. They offer a wonderful combination of moistness and sweetness, making them perfect for breakfast, a snack, or a dessert. The addition of chocolate chips enhances the pumpkin flavor, creating a comforting treat that appeals to all ages. Plus, being gluten-free means that everyone at your table can enjoy them without worry. With these muffins on your menu, you can be sure to spread warmth and cheer, embodying the spirit of Thanksgiving in every bite.

Note: More recipes are coming soon!