6 Delicious Gluten-Free Fall Recipes Your Family Will Love

Whether you eat grain-free or just gluten-free, whether it’s because of a health condition, or just because you believe it will make you healthier, living grain-free can be delicious.

In celebration of the fall season I’ve compiled a list of some of my favorite grain-free fall recipes. From desserts like pumpkin-filled Whoopie pies, apple chutney, and warm spice cookies, to hearty meals like grain-free minestrone soup and pumpkin bread, these recipes will have you licking your lips.

1. Whoopie pies with pumpkin filling

Mix together:

• 4 large room-temperature eggs
• 4 tsp vanilla extract
• 2 cups brown sugar or 1 cup honey
• 1 stick (½ cup) room-temperature butter
• 1 tsp baking soda
• 8 tbsp coconut flour
• 1 cup cocoa powder

Drop one-inch spoonfuls of batter onto greased cookie sheets one inch apart. Bake at 350 degrees for 15 minutes or until center is no longer wet. While they are still warm, use a spatula to remove them from the cookie sheets and cool them in the fridge for about 10 minutes.

Pumpkin filling

Use ½ cup canned or pureed pumpkin with Stevia powder mixed in. (Optional: also mix in 1 tsp cinnamon and ½ tsp each of ginger, nutmeg, allspice and cloves)

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Put two of the soft cookies together with the pumpkin filling in the middle and they are a fun-looking (and great-tasting) autumn treat.

Alternate option:

You can use the same batter and filling to make pumpkin-frosted brownies.

Grease a 9 inch x 9 inch baking pan and pour batter in. Bake at 350 degrees (Fahrenheit) for 30 minutes or until toothpick inserted into the middle comes out clean. Use pumpkin filling as frosting after brownies have cooled.

2. Warm spice cookies

Mix together:

• 6 tbsp melted virgin coconut oil or butter
• ¼ cup brown sugar or honey
• ¼ tsp vanilla
• 1 egg
• 4 tbsp coconut flour
• Dash of salt
• 1 tbsp cinnamon
• ½ tbsp each of ginger, nutmeg, allspice, cloves

Spoon cookie dough onto baking sheet one inch apart. Bake at 350 degrees for 15 minutes or until edges are slightly brown.

3. Pumpkin bread

Mix together:

• 2 ½ cups pureed or canned pumpkin
• 6 large eggs
• ¾ cup honey
• 2 tbsp vanilla extract
• 1 ½ tsp baking soda
• ½ cup plus 4 tbsp coconut flour
• 1 tbsp cinnamon
• ½ tbsp each ginger, nutmeg, allspice and cloves

Pour batter into greased 5 inch x 9 inch bread pan. Bake at 350 degrees for an hour or until toothpick comes out clean.

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This is great served warm with butter on top and pumpkin spice coffee on the side.

4. Apple chutney

Chop three apples and ¼ cup walnuts. In a small saucepan melt 2 tbsp butter or extra virgin coconut oil. Add the chopped apples, walnuts and ½ cup raisins (optional). Add 1 tbsp cinnamon, and ½ tbsp each of ginger, nutmeg, cloves and allspice. Simmer on low heat, stirring occasionally for 30 minutes or until apples are soft. This is wonderful served warm on vanilla ice cream, or delicious all by itself.

5. Grain-free minestrone soup

Ingredients:

• 3 tbsp extra virgin olive oil
• 2 tsp each salt and pepper
• 2 tbsp Italian herb blend (rosemary, parsley, basil, oregano, thyme, etc.)
• 2 tbsp crushed or chopped garlic
• 1 cup chopped onions
• ½ cup chopped mushrooms
• ½ cup chopped green pepper
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped tomatoes
• 1 6 oz. can small red beans
• 1 6 oz. can kidney beans
• 1 12 oz. can tomato juice

In a large saucepan, heat olive oil and seasonings on medium-low heat. Add garlic, onions, green peppers and onions. Sautee for 15 minutes or until onions start to brown. Add carrots, celery, tomatoes, beans and tomato juice. Add water to desired thickness. Simmer for two hours or until carrots and celery are soft.

6. Pumpkin pie crust alternative

Of course, there is nothing wrong with mixing up your pumpkin pie filling and baking it crust-less (just remember to grease the pan). But if you are really wanting that crust, this is the recipe for you: Chop whole dates so that they are moist and sticky and fill a cup. Finely chop a cup of walnuts and pecans. Knead them together and press into an un-greased pie pan. Cook with your favorite pie filling recipe poured inside.

Eating any combination of these recipes with green salads and fresh fruit will keep you from feeling left out this fall. When everyone around you is eating the latest pumpkin doughnut, you can whip out one of your pumpkin Whoopie pies. When your family is indulging in warm apple pie with vanilla ice cream, you can serve yourself the ice cream but put your mouthwatering apple chutney on it. And when your friends are teasing you with pumpkin muffins (or your husband, as in my case), you can indulge in warm pumpkin bread topped with butter. Just because you have decided to no longer eat grains doesn’t mean you have to sacrifice your favorite fall flavors.

Do you have any other grain-free recipes? Share them in the section below:

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