This is a recipe I created.I had some pumpkin and was wanting to make something other than pie but didn’t feel like searching online.
For this you’ll need
1 1/4 cups sugar
1/2 cup of veggie oil
1/4 cup of cocoa
2 cups of flour (I use Walmart’s gluten free All-purpose baking flour)
2 cups pumpkin puree
1 tsp baking powder
1 tsp vanilla
I added the sugar and cocoa to taste
Mix the sugar and vegetable oil until smooth, add in the cocoa, eggs, flour, baking powder and vanilla. Mix in the pumpkin puree until smooth then fold in chocolate chips or walnuts.
Pour into a greased pan and bake at 350 until a toothpick or knife comes out clean.
I originally found this recipe on another blog but made so many substitutions it ended up being it’s own recipe. My kids love it and I think it turned out great
1/4th cup nut milk (I used cashew), unsweetened and unflavored
1/2 cup oil (I used regular vegatable oil)
1 cup sugar
1/2 cup cocoa
1 1/2 cups gluten free all purpose baking flour
1 1/2 tsp baking powder
1 tsp vanilla
Blend all ingredients together
1/2 cup enjoy life allergy free chocolate chips
1/2 cup chopped/crushed walnuts
Mold into several logs in whatever thickness you want and put on a greased cookie sheet
Bake at 350 for 30 minutes and take out of oven
Let sit for 30 minutes while oven cools down
Reheat oven to 325 and bake again for another 20-30 minutes then let cool.
1 Wholly Wholesome gf pie crust
1/2 Cup white sugar
1 cup corn oil or Karo
1/2 tsp vanilla
1 cup pecans
Mix everything together and pour in the crust
Bake at 400 for 40-45 minutes.
Add gluten free elboe noodles
While those are cooking, take vegan cheese and melt it in your choice of nut milk- I use cashew and I used Daiya Mozzarella.
Pour in milk until the melted cheese is the consistancy you like.
Once you drain the noodles, pour cheese on and let cool.