Gluten-free Vegetarian Thanksgiving 7: Cranberry Cheesecake and Pie


Would you believe that this is the seventh day of our Vegetarian Thanksgiving Event? Today Nicole of Special Diet Creations seems to have read my mind, because she created a vegan and nearly raw Dairy-free, processed sugar-free cranberry cheesecake for our event. As I mentioned yesterday, Toddler Yum loves mommy’s raw cheesecake recipe. Not only that but she loves sipping heavily diluted cranberry juice with grandma, so I think she would really enjoy this recipe. It makes a beautiful presentation and would be perfect for any vegan guests to your Thanksgiving Dinner. Not only that but it doesn’t require the oven so won’t compete with your other recipes.

The DH just got back from a two week trip to Israel and I want to spend time with my honey, so I’ll make this quick. I had this recipe at some of my favorite adopted “parents’” house. You know how sometime you have parents and siblings etc. that you are born with, and then people that you meet that end up filling that role for you in your life without being related by blood? Well, Vic and Hallie take the role of gluten-free “Mom and Dad” at our local gluten-free potluck events. This is one of my favorite recipes that they made for us “kids” (although their pizza is also spectacular). Hallie is vegetarian, and a wonderful mom to her own daughters and us local kids too. I hope you enjoy it!

Here’s some more gluten-free dessert recipes:
Dairy-free Soy-free Pumpkin Pie (use GF crust)
Grain-free Pumpkin Cranberry Upside Down Cake
Gluten-free Banana Blueberry Buckle
Raw Truffle Recipe
Blueberry Pie with Honey Whipped Cream
Cinnamon Apple Cake Recipe- no processed sugar, grain-free

Vic and Hallie’s Surprise Cranberry Pie Recipe
Ingredients
1 bag fresh cranberries
1/2 cup Sliced almonds (optional)
1/3 cup Sugar to sprinkle the fruit
3/4 cup Sugar for the crust
2 Eggs
3/4 cup {1-1/2 stick) Butter or margarine (I used 1/4 cup margarine with 1/2 cup butter)
1 teaspoon vanilla extract
1/4 or 1/2 teaspoon Xanthan gum (or xanthan gum mixed with guar gum)
1 cup of your favorite mild GF flour blend.
Directions
This recipe makes one large pie or large cake, or two smaller pies or two smaller cakes. I used one large pie pan and one small gratin type dish.
* Preheat the oven to 325 F. Grease the pie plates.
* Wash the cranberries or other fruit, leaving a little water on them.
* Place the fruit on the bottom of the pie plate. If you use nuts, put them on top of the fruit. Next sprinkle sugar over the top.
* In a mixing bowl, cream the remaining sugar with the eggs and butter. Stir in the vanilla extract and then finally fold in the flour and xanthan gum.
* Pour or spread the batter over the fruit.
* Bake for 35 – 45 minutes or until a cake tester inserted near the center of the crust comes out clean.
* Important step: Cool for 10 minutes and gently loosen the edges. If you are using a springform, it is particularly important to loosen the edges at this point. Wait until the pie cools completely before taking off the springform sides.
Notes
I used 1/2 tsp xanthan gum and think I would try 1/4 tsp. next time.

For the GF flour blend, Carol Fenster’s or Bette Hagman’s work well- I used a Brown rice version of Bette Hagman’s featherlight blend, but anything will work. Make sure it has a delicate flavor that won’t overwhelm the fruit.

You can use different fruits in this recipe, and adapt the flavorings as desired.

I think the pie tastes best cool, but it’s good either way. If you want to be really crazy you can add whipped cream or ice cream on top.


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