The husband and I usually get out of Dodge for Thanksgiving but this year we’ll be here and are heading out to our cousins’ for dinner. Good thing my friends at Zemas Madhouse Foods have introduced some great new recipes with “none of the guilt, all of the taste.” First, a great pie recipe with the crust from Zemas ancient grain gluten free baking mixes. You don’t have to eat gluten free to love this one!
Zemas Gluten Free Pumpkin Tart – Yields 1 Tart (Printable version HERE)
Crust:
- Zemas Ancient Whole Grain Gluten Free Sweet Potato Pancake & Waffle Mix
- 3 T. palm sugar
- 8 T.(one stick) cold dairy free butter (regular butter)
- 1 egg (egg replacer*)
- 2 T. apple cider vinegar
- 3 to 5 T. ice cold water
In food processor, combine Zemas mix and sugar, pulse until combined. Add in the butter, pulse until mixture is coarse and there are pea sized pieces of butter throughout. Add in the egg and vinegar and pulse until further combined. Slowly add 3 T of cold water and pulse 15 times. Touch the dough to see if it holds together. If it does, do not add any more water. If it does not, add the last tablespoon and check again. Wrap the dough in plastic wrap and flatten into a disc shape, let firm up in the refrigerator for about 15 minutes. Preheat oven to 375 degrees and spray the tart pan with non-stick cooking spray.
Spray two pieces of parchment paper with non stick cooking spray. Once the dough is firm roll out between the two pieces of parchment paper, the dough should be in between the sprayed sides. The dough may be slightly sticky, if so, use your hand to press into a circle shape. Once the dough is rolled out to a little bigger than the tart pan, lay it gently into the pan and pat into the pan and up the sides.
Place a sheet of parchment over the top of the crust and cover with pie weights or dry beans and blind bake in the oven for about 8 to 10 minutes. Take out of oven and set aside while you prepare the pumpkin filling. Turn oven to 425 degrees.
Pumpkin Filling:
- ¼c. palm sugar
- 2 ½ t. ground cinnamon
- ¼t. sea salt
- 2 eggs(egg replacer*)
- 1 (15 oz.) can pumpkin puree
- ¾c. coconut milk (canned)
Combine all ingredients in to a bowl and whisk thoroughly. Pour into pre-baked tart crust. Bake for 15 minutes, then reduce temperature to 350 degrees and bake for another 30 minutes, or until knife inserted into center comes out clean. If the edges of the tart start to brown, cover with a piece of foil. Cool on wire rack for at least 2 hours but preferably 4 hours so it can set up.
*Zemas favorite egg replacer is mixing ¼ c. water with 1 T. of chia seeds. Stir And allow to gel (approx. 5 minutes)
Zemas also has an awesome recipe to take care of some of that leftover turkey!
Zemas Gluten Free Turkey Pot Pie (Printable version HERE)
Filling:
- 2 T. Zemas Ancient Wholegrain Multigrain Pancake & Waffle Mix (reserve the rest for biscuit topping)
- 3 c. cooked turkey, cut into chunks
- 1 medium onion, chopped
- 1/3 c. olive oil
- 1 ½ T. tapioca starch
- 3 c. chicken broth
- 3/4 c. frozen peas
- 3/4 c. carrots, diced and steamed
- 1 ½ t. sea salt
- ½ t. pepper
In a stockpot, heat olive oil on medium heat, add in the onion and sauté for 2-3 minutes. Whisk in 2 tablespoons Zemas mix and starch, heat for about 1 minute. Whisk in the chicken broth, then let simmer over medium-low heat until thickened. Fold in peas and carrots and season with salt and pepper. Fold in the turkey and add any additional salt and pepper to your taste. Pour mixture into a baking dish. Set aside while you prepare the biscuit topping.
Biscuit Topping:
- Zema’s Ancient Wholegrain Multigrain Pancake & Waffle mix (minus the 2 T. used in the filling)
- ½ t. sea salt
- 1 ½ T. baking powder
- 1 ½ t. xanthan gum
- 8 T. stick butter (diary-free or regular)
- 1 c.milk of choice (almond milk, etc)
Pre-heat oven to 375 degrees. In a bowl, combine the dry ingredients and whisk. Cut the butter into cubes and using your fingertips or a fork, “cut” in the butter until the mixture resembles cornmeal and there are small pea size pieces of butter throughout the mixture. Using a wooden spoon, mix in the milk until the mixture comes together. Use a ¼ cup measure to scoop the biscuit mixture onto the top the turkey mixture. Brush the top of the biscuits with olive oil and bake for 25 minutes.
From, November 25 – December 2nd get 50% off everything from Zemas Madhouse Foods website with code SNOWMORE. After, the 2nd, get 20% off all baking mixes, excludes packages at with code ZEMASGFREE (One time use per customer).
One more thing…there is still time to get Love with Food’s November Gluten Free box featuring Zemas Pancake Mix. It is a great holiday gift for the GF person in your life. For every box purchased, LWF provides a meal to a person in need. A win-win!
You don’t have to eat gluten free to enjoy this deliciousness!
Safe travels and Happy Thanksgiving to you and yours!
Please note: This post was published in partnership with Zemas Madhouse Foods.