Crockpot Pumpkin Cinnamon Rolls

Optional to let them rise on your stove and then bake them...

Fall Crockpot Cinnamon Rolls

Rolls:

3 1/4 cup GF flour

Plus up to ½ cup tapioca starch for kneading and dusting work surface

1/3 cup sugar

½ cup coconut milk (110°)

1 cup pumpkin puree

1/3 cup coconut oil (melted and warm but NOT hot)

1 egg or egg replacer substitute

2 tsp. guar gum or Xanthum gum (omit if your GF flour blend has this)

2 ½ tsp. instant yeast (Red Star SAF) other brands will require proofing of the yeast

Filling:

¼ cup Earth Balance Soy Free Butter

1/3 cup packed brown sugar

1 tsp. cinnamon

5 tsp. pumpkin pie spice

Icing:

2 cup powdered sugar

1/3 cup Earth Balance Soy Free Butter

½ tsp. vanilla

¼ tsp lemon juice

(optional: 4 oz. dairy free cream cheese)

(optional: maple syrup in frosting)

Directions:

Grease crock-pot with Spectrum shortening.  Turn to warm (lowest setting possible.)  Combined filling ingredients and set aside.  In a large bowl or in a mixer, combine roll ingredients, adding yeast last.  Dough will be sticky.  Dust your work surface with flour.  Using puree verses canned pumpkin will alter how much flour is needed.  Place dough on floured surface, grease hands and begin kneading until dough is not sticky but still very soft.  Add flour as needed.  Knead dough for 3-5 minutes.  Roll out dough into a rectangle and spread filling mixture over dough, leaving one long edge without filling.  Roll dough towards uncovered edge.  Cut into 8-10 pieces.  Place rolls into crock-pot.  Let sit for 30 minutes or until they double.  Turn crock-pot on high and cook for 60-90 minutes.  To check for doneness, insert tooth pick in center roll.  It should come out clean.

Mix together icing ingredients.  Pour over rolls once removed from crock-pot.  Serve and enjoy.

Creamed Corn

Creamed corn:

15 ounces of corn

1/2 cup unsweetened coconut milk or almond milk

½ cup prepared Let’s Do Organice Crème

1 egg

1/2 cup crushed saltine crackers (GF such as Glutino)

Mix ingredients together and top with crushed crackers

Bake for 1 hour at 350*.

Gravy

Gravy

I would use a flour  mixture that has tapioca or potato starch..  Use 1/2 c. flour and a 'dash' of worcestershire, which I would probably skip myself (can be GF, but always make sure):

For the Gravy: Pour all the turkey pan drippings through a strainer into a liquid measuring cup and discard the solids.  Reserve 1/2 cup of the fat from the top of the drippings, and transfer to a saucepan.  To separate the remaining drippings and fat put them in the freezer for a few minutes.  Meanwhile, heat fat over medium heat, scatter the flour evenly on top and cook, stirring constantly, with a whisk until the flour browns slightly and smells toasty, about 4 minutes.   Slowly ladle the remaining hot broth into the flour mixture while whisking constantly. Bring the gravy to a boil; adjust the heat so it simmers gently. Skim and discard any excess fat from the remaining drippings, and add the pan juices to the gravy. Continue to simmer, whisking occasionally, until the gravy is thickened, about 10 minutes. Season with the Worcestershire, salt, and pepper.

New Cream of Mushroom Recipe

 Another Cream of Mushroom Recipe (Our favorite!)
½ box of Creamy Portabella Mushroom Soup by Imagine
1 cup diced mushrooms of choice
½ cup of prepared Let’s Do Organic Cremed Coconut prepared  (see note on pumpkin pie)
Dab of butter or coconut oil
1 TBSP agar agar flakes or tapioca flour

Saute mushrooms in butter.  Add in portabella soup and prepared coconut mixture.  Bring to a simmer.  Add in agar agar flakes.  Simmer on low for about 5 minutes.  Use in any recipe calling for cream of mushroom soup.

Gluten Free Stuffing

GLUTEN-FREE STUFFING
2 loaves gluten-free bread, diced into one-inch cubes, toasted and cooled
2 large ribs celery, medium diced
1 large yellow onion, medium diced
2 tablespoons good olive oil
2 tablespoons garlic, finely chopped
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1 cup chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
Sautee the onion and celery in olive oil on medium-low heat until they are soft and become translucent. Add the garlic, as well as the rosemary, sage, and thyme. Stir these in, about one to two minutes. Remove from heat.
Bring the chicken stock to boil on high heat. Add the cooled celery, onion, and herbs mixture into the stock. Toss the bread cubes into this mixture and stir it all around with your hands (or a spoon), to coat the bread. Add the salt and pepper and toss the bread again. Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil. Bake for twenty minutes at 425°, then remove the foil and bake for another ten minutes. Take a toothpick and stick it into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.