Gluten-Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

Gluten-Free Pumpkin Cheesecake, Darling. 

Silky. Creamy. Divine.



Quick question. Thanksgiving is just around the corner. The annual Pumpkin Spice Love Fest has been tickling our tastebuds for weeks. So I ask you. Are you tired of the sensible, traditional pumpkin pie? Wanna kick things up and create some gluten-free love food for the vegans and dairy-free folks visiting this holiday season? Every family has one. Or two. Or six.

Are you with me?

Because I am here to lure you- with a silver fork-worthy dessert recipe totally worth baking.

This is a silky, creamy pumpkin cheesecake that begs for a party. Or a family rumpus. One of many last hurrahs as daylight dwindles darkly toward the Winter Solstice low point, flickering her last sigh Northward before the pale glare of January dawns in all her cold and sober glory (and I step- ever so gingerly- on the reality check scale). And maybe, sigh. A little hint of a sigh.

Because even though it is pre-Thanksgiving, pre-Christmas, pre-Hannukah and all the pre-holiday jazz I can already see that the annual jean shrinkage has begun. It's that time of year when (mysteriously!) my favorite jeans come damp-dry out of the dryer a size too small. And that familiar jolly pie roll affectionately known as Doris is itching to start rolling her merry way up and out of my favorite black leggings. It's rather comical. And honestly, she makes me smile. I pat her affectionately.

Like a pet bunny.

Because the truth is I am not about to start counting calories.

Though I admit I may possibly probably definitely feel the need to cleanse my palette in the bright new year that lurks and leers around the post-holiday corner. My fabulous detox mulligatawny soup is surely in my future, come 2020.

If for nothing else, for the sheer love of shedding old stuck energy. A fresh start feels good.

If you do it with a big dash of humor.

And humility.

I know from experience that January will ignite the urge to clean out closets, chase those dust bunnies and walk off our collective Doris's. Or would that be Dori, for plural? We'll have ample time, come 2017, for detoxing and courting virtue with ginger laced green soup, and recipes that will encourage our lovely pinchable pie rolls to skedaddle. I promise. I'll be first second third in line with fresh whipped smoothies and cleansing soup recipes come January.

But this month? Nah.

There's a vegan pumpkin cheesecake recipe to share.


Quinoa Salad with Pears, Baby Spinach, Pecans + Maple Vinaigrette


Quinoa salad with pears spinach chick peas and toasted pecans is a delicious and light gluten free vegan side dish





Vegan Gluten-Free Bliss, Ya'll.

And it makes a fabulous (beautiful!) Thanksgiving offering for all your guests that shun gluten, dairy, eggs, and critters.

From the archives, in the nick of time...

If you're looking for a fresh idea to liven up your ho-hum salad plate, Sweetcakes, have I got a recipe for you. Light, vegan, and packed with protein, this is no ordinary bunny food. It's got quinoa. Studded with nutty, buttery chick peas and crunchy toasted pecans and succulent jewels of ripe, juicy pears. And did I mention, in a bowl licking maple vinaigrette?

In fact, this is a salad even salad haters would eat. You know, those stalwart gotta have my meat and potatoes aficionados who eschew anything leafy. Who snicker at fiber. And mock carrot sticks. The sort of individual who gets misty eyed for melted butter and bacon martinis. To said individuals, salad could never be anything but rabbit chow. But this lovely mélange of flavors just might pique their interest. The sheer luxurious deliciousness of these autumnal flavors might coax them into flirting with bunny food goodness. Just this once. Then- who knows what could happen? They might settle in, fork poised, all dubious and dreaming of rib eye. They might take a bite. And then another. And another. And before you can say blueberry pancakes on a stick- they might actually smack their lips and grin and hold out their empty plate for more.

And you.

You could smile back, sly and slow, as you reach for the serving spoon to comply with their new found desire.

And feed their craving.



Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

Gluten free pumpkin pie with praline and coconut pecan crust


This recipe is worth the effort. Especially if you are gluten-free AND vegan.


Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious.

This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust.

This pie is radical.

Dairy-free.

Gluten-free.

Gorgeous.

Delicious.

Yep.

Love,

Karina xox


Best Gluten-Free Pumpkin Muffins

Delicious pumpkin muffins baked with gluten free flours


Favorite Companion




We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure.

Pumpkin doesn't demand to be admired.

Because it doesn't have to prove itself.

It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with.

Pumpkin goes with the flow.

It likes vanilla.

And it likes chocolate.

You could say, it's bi-flavorful.

Which happens to be a quality I admire. Even embody and embrace. Because life is brimming with diversity. Life is rich and complicated, sticky and glorious. And for every preference I may think I cherish, there are sure to be a dazzling array of alternative preferences twinkling beyond my peripheral vision like so many bokeh jewels.


xox

Karina


Best Gluten-Free Pumpkin Bread Recipe

Karina's awesome new gluten-free pumpkin bread recipe.



A rather perfect loaf. From me to you.  

A favorite recipe from when we lived in Portland, Oregon. Here in Texas this morning, it's a windy, chilly 48 degrees F. Two days ago it was a sultry 94. 

This qualifies for WTF status.

And despite the abrupt plunge in temperature, trees are still green. Air is still humid. Flip flops still reign. So perhaps you will forgive me for time traveling back to the Pacific Northwest for a moment.

Autumn in Portland is soft and rainy. Catlike foggy. And slow to frost. The scents of Ponderosa pine and red cedar infuse our morning walk with a woodsy familiarity my New England soul craves, as yellow willow leaves flutter earthward, dreamlike, cinematic.

Time to pull on sweaters. Dig out a favorite scarf. Stack kindling and firewood. Choose a new book to love (I am reading Mink River by Brian Doyle- a lovely, lyrical, mischievous book infused with Irish-American sensibility and Salish stories).

And best of all, it is finally time- for pumpkin lovers everywhere- to fill the pantry shelves with tins of our favorite curcurbit. Because, Dear Reader... it's time to bake. And I have a fabulous, flavorful, autumn-worthy gluten-free pumpkin bread recipe for you.

A huge, gorgeous pumpkin loaf.

Enjoy warm from the oven, with butter or cream cheese. Or make it ahead: Bake it. Wrap it. Freeze it.

Love,
Karina xox


Gluten-Free Pumpkin Cake with Maple Icing

Karina's maple frosted pumpkin cake. Moist, tender, gluten-free. A family favorite, year round. At glutenfreegoddess.blogspot.com



In matters of taste can we- please- all agree? 

Come together as united? 

Ignore the over-marketing of "PUMPKIN SPICE"?

Prepare our taste buds for gluten-free maple pumpkin deliciousness?


YES?
 
Then what are you waiting for? Whip up this moist and tender beauty of a cake. One of our family's favorites- from the archives, back in our New England days. Here it is, plucked from the archives for your pumpkin spice loving pleasure.

Gluten-Free Pumpkin Donuts!

Gluten-Free Pumpkin Donuts, darling


Pumpkin Crazy. I am. Because donuts. You might think I'm on a pumpkin bender, glancing through fall inspired recipes here on Gluten-Free Goddess. And you'd be right. I do this. Every October. I go on one long, crazy, pumpkin love affair. I am head-over-heels nuts about it. Because pumpkin is magic. In fact, if pumpkin was in a fairy tale, it would be the Fairy Godmother- not the humble buggy. It makes gluten-free baking transform, you see, as if touched by a star-tipped sparkling wand.

That's why I knew I had to tackle pumpkin donuts. Because donuts can be tough to replicate gluten-free. But I knew pumpkin would bring me luck, and sprinkle good fortune on my baking endeavors today. So, yes. I am pumpkin crazy. Crazy in love.


And you know what?

If pumpkin be the food of love, play on.


Gluten-Free Apple Crisp

Gluten-Free Apple Crisp with Oats - classic, delicious from Karina


Autumn apples baked into a classic, homespun crisp. Pure comfort food for the turning of the seasons.


Yes, I know. I've served you apple crisp before- without oats. And it's quite lovely. It is. Especially for celiac folks shunning oats (find my oat-free apple crisp recipe here). But. Now that truly gluten-free oats are easier to come by, we at Casa Allrich have had a major hankering for the classic oats and butter and brown sugar combo.

And so- a new recipe was born.

I just ate it for breakfast.

And by the way.

Happy Fall Equinox!


Gluten-Free Pumpkin Cupcakes with Maple Icing

Gluten-free pumpkin cupcakes with maple cream cheese icing.

A Pumpkin Cupcake (that doesn't taste gluten-free).

But before I get to the recipe, I need to wander off a bit. Because it's who I am. A person who wanders. Ponders. Finds solace in books. I've been like this since girlhood. Curious. Serious. No good at catching balls. Or dressing dolls. I am beyond inept with hair. And eyeliner. Nail polish. I get anxious and non-verbal if I have to wear anything that isn't a pair of jeans.

I hold the opinion that there is more to life than collapsing in front of the television and microwaving hot dogs. I think that beauty- as Steve Jobs believed- is important, has value. That we are deeply interconnected. That life on Earth is precious- from the house sparrow to the living sea. That we are part of a vast and mysterious collective- not merely of our absurd egos (who natter inside our heads and squander our attention on drama, conflict, acquisition and the need to control)- but of a newly unfolding awareness of astonishing inner space and outer space. Infinity in every direction.

Which begs the question.

Who am I? Really. I know I am not the car I drive or the laundry detergent I use. I know I am not what I identify with. I am not what I embrace- or reject. Though for years I thought so. I believed my opinions created a self. Made me Me. Now that I am old enough to have lived through countless opinion reversals, I realize opinions are temporary. And not defining.

Just as I am not my baby teeth. Or my once lactating voluptuousness. Or my sprouting silver hair. Or what music I listen to. Or what jeans I outgrow. I am not even the woman baking pumpkin cupcakes for her readers. Or am I? Well, maybe I am. Just a little. But wait. Doesn't that make me the sum of what I do? I bake therefore I am?

I am trying lately not to be so much of a human doing. And more of a human being.

It's not as easy as one might think.

And therein lies the trouble. The whole thinking thing. Our brain. Our wired hardware. It disconnects us. It addicts us. It overrides the heart and soul of what is really going on. The being we really are. Beneath the seductive and glossy surface of things. The spark that burns from the greater whole.

I see that spark in you.

It's why I made you cupcakes.


Best Gluten-Free Pumpkin Bars Recipe

Gluten-Free Goddess Pumpkin Bars


Frosted gluten-free pumpkin bars with a secret ingredient. Sorta.

Tuning in to the particular (and fleeting) pleasures of each changing season as we ride the wheel of the year may be my favorite spiritual practice. A practice that requires one simple thing. Attention. Which turns out to be not so simple, inevitably. Because life is anything but simple, with its whitewater rush of mind numbing distractions that demand less and less of our soul and more and more of our mental focus on exterior minutia. Micro decisions. Cleaning out our email in-box. Catching up with Facebook feeds and Twitter streams and Instagram. Texting about dinner menus. Scanning streaming video options- thousands of choices may glitter and ooze their high definition glow but I find I am not feeling the abundance.

I am less and less enamored with more.

I know. It's showing. My age. My childhood brain was wired for mud and bird calls, blackberry thickets and butterscotch pine. Hours spent reading in a grove of birch trees dug their neural groove. The wild luxuries of inner connection, rather than social networking. And TIME. That plastic, misunderstood, precious commodity that shape-shifts experience from an endless afternoon of liquid daylight into a heart clutching warp speed tumble of confusion. Decades become tiny sandwiches of memory you can barely taste anymore.

Weeks blink by with alarming velocity.

And here we are again.

In pumpkin season.

And so. I stop.

And notice the way the late day sun drops low and shimmers golden in the treeline. The crows are gathering earlier. Glossy black and strutting with authority. The smell of burnished leaves scuttling across a wet Portland sidewalk is the same smell I inhaled on a road trip in Vermont fifteen years ago, standing on a wooden bridge above a clear shallow creek while our sons balanced on the slick rocks below us, fishing for smooth round stones.

Do they remember this? Do they remember the same hours I do, in the sand on Skaket Beach? Do they ever have a sudden itch to feed their senses with the scents and sounds of a freshwater riverbed, a sun warmed tide pool? Do they crave a winding path through apple trees? Were their brains hardwired for this connection, too?

I ponder this as I stir a new pumpkin batter. And breathe in the scents of ginger and cinnamon, listening to the leafy rustle of an almond flour bag as I fold up the cellophane and pinch it closed with a clothespin.


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