Happy Campers Holiday Stuffing Recipe!

By |2015-11-18T01:25:14-07:00November 18th, 2015|Gluten-Free, Gratitude, Gratitude Gluten-Free, Happy Campers, Holidays, Recipes|

Well, it’s that time of year again! Whether you stuff your turkey, or you stuff yourself, we hope these recipes should put a smile on your face and in your belly! Wherever you are, we wish you the happiest (and tastiest) of holidays! 🙂

How to Make Happy Campers Gluten-Free Stuffing

1.  Cut slices of your favorite flavor(s) of Happy Campers bread into ½-1″ pieces.
2.  Spread the bread cubes in a single layer on a large rimmed baking sheet.
3.  Bake the bread cubes at 400ºF on the center oven rack until nice and toasty, 12-15 minutes. (45 minutes at 225º also works.)
TIP: For the tastiest stuffing, let your Happy Campers bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor. (Remember to prepare  this at least a day before!)
You can’t go wrong with this classic! So tasty with savory sage and olive oil that you’ll want to stuff yourself with it!

  • 1 loaf’s worth of Classy Slice or Hemp Hemp Hooray stuffing (or a mix of the two!)
  • 4 Tbsp. butter or olive oil
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 1 tsp. rosemary, dried
  • 2 tsp. ground sage
  • 2 tsp. poultry seasoning
  • 1½-2 cups turkey giblet broth or vegetable stock
  • 2 Tbsp. fresh parsley, chopped
  • Salt and pepper, to taste

Preheat oven to 350° F. Place Happy Campers Gluten-Free stuffing mix in a large mixing bowl. Melt butter or oil in a large skillet. Sauté onions, celery, and ½ tsp. salt for 5 minutes on medium heat. Add poultry seasoning and other herbs to bread cubes and gently stir onion mixture to combine well. Slowly pour broth or stock over the bread cubes folding everything carefully so that the bread cubes do not break apart too much. Add a little at a time just to moisten well. Taste and add salt, pepper, or more herbs to desired flavor.
Remember: these tasty flavors will intensify a bit when cooked, so don’t over-salt or -season! Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top. Serves 6-8. Now start eating, and enjoy! Happy holidays! 🙂
For those who love to give their tastebuds an adventure! Enjoy buckwheat’s robust richness with pecans and mushrooms!

  • 1 loaf’s worth of Stompin’ Good Seedy Buckwheat Molasses stuffing
  • 4 Tbsp. butter or olive oil
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 1 cup mushrooms, sliced
  • 1 cup pecans, chopped
  • 1 tsp. rosemary, dried
  • 2 tsp. thyme
  • 1½-2 cups turkey giblet broth or vegetable stock
  • Salt and pepper, to taste

Preheat oven to 350° F. Place Happy Campers Gluten-Free stuffing mix in a large mixing bowl. Melt butter or oil in a large skillet. Sauté onions, celery, mushrooms, and ½ tsp. salt for 5 minutes on medium heat. Add all the herbs to bread cubes and gently stir onion mixture to combine well. Slowly pour broth or stock over the bread cubes folding everything carefully so that the bread cubes do not break apart too much. Add a little at a time just to moisten well. Taste and add salt, pepper, or more herbs to desired flavor.
Remember: these tasty flavors will intensify a bit when cooked, so don’t over-salt or -season! Scoop uncooked stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top. Serves 6-8. Now start eating, and enjoy! Happy holidays! 🙂

Happy Campers Holiday Stuffing Is Here!

By |2013-11-22T13:29:20-07:00November 22nd, 2013|Gluten-Free, Happy Campers, Holidays, Recipes|

It’s less than a week until Thanksgiving, which means you’re probably looking to add some gluten-free scrumptiousness to your festive feast! Well, look no further—we’re super-excited to announce two yummy stuffing mixes in these stores today!
People’s Co-op (Portland, OR)
Alberta Co-op (Portland, OR)
Food Front Co-op Northwest (Portland, OR)
Food Front Co-op Hillsdale (Portland, OR)
Mother’s Marketplace (Hood River, OR)
Sundance Natural Foods (Eugene, OR)
Ashland’s Own Shop’n Kart (Ashland, OR)
LifeSource Natural Foods (Salem, OR)
Astoria Co-op (Astoria, OR)
Main Market Co-op (Spokane, WA)
Sno-Isle Food Co-op (Everett, WA)
Arnada Naturals (Vancouver, WA)
Rainbow Grocery Co-op (San Francisco, CA)
Winter Ridge Natural Foods (Sandpoint, ID)
Not near any of these stores? We’re happy to ship it right to you!
Now, we know stuffing can be such a personal thing during the holidays—we’ve all had our favorite stuffing growing up! There are so many delicious ways to make it, and it’s enjoyed in many flavors and textures….The taste of savory sage and olive oil…the richness of mushrooms and buckwheat! Well, we’ve done some yummy taste-testing, and included our favorite Happy Campers stuffing recipes right on the package—but we’d love you to try your own and tell us about it!
In any case, we’re sure you’ll make something tasty! Happy Thanksgiving, and happy eating! 😛

5 Awesomely Healthy Halloween Treats – Gluten-Free Edition!

By |2013-10-29T10:50:26-07:00October 29th, 2013|Gluten-Free, Holidays, Recipes|

Sometimes we get scared. Actually, it happens every year. Each time Halloween sneaks up on us, we’re terrified of one place: The Candy Aisle! Now, we don’t get us wrong. We have a sweet tooth just like most of you. (Okay, okay, maybe we have more than just one.) We looove delicious delectables, but as much ghostly fun as Halloween brings, when it comes to health, the grocery store can seem like corridors of catastrophe! Processed sugar, artificial sweeteners, colors, flavors….
As healthy as some of us like to be — Halloween is the one time of the year when it’s easiest to throw our health-conscious standards to the wind…. But we say, why bother, when you can make your own tasty treats that are much better for you? Staying a healthy happy camper during this excessively sugary holiday is easier than you might think! Try these fun Halloween yummies that are perfect for this spooky season! Now you can treat your trick-or-treaters (or yourself, if you don’t want to share 😛 ) without the processed-sugar candies and fake ingredients!

Monster Apple Bites

These toothsome treats will be far and away the kids’ favorite thing on the table, causing them to giggle with glee! They’re so simple and easy to make, too. Each bite-size snack requires just some quarter-apple slices with several slivered almonds. Make a ton of these, because your kids will eat all of them…if these don’t eat them first! 🙂

(Here’s a fun veggie variation!)

Cinnamon-Maple Pumpkin Seeds

These scrumptious seeds taste just like Fall! Whether you’ve just carved and scraped a few pumpkins, or simply have lots of plain and boring pumpkin seeds that need a yummy cinnamon-maple-flavor boost, this is the sweet snack for you!


Raw Witches’ Fingers

These magically morbid morsels are (gluten-free, of course,) raw, vegan, egg-free, and dairy-free! Who knew that witches’ fingers were so delicious and nutritious? (Well, we did, because already ate all of ours!) Yum!


Coconut-Cinnamon Sweet Potato Chews

Another nice and simple treat. Only three ingredients! Sweet potatoes! The tasty orange ones. Cinnamon! It improves insulin sensitivity. It’s also delicious. Coconut oil! It imparts a subtle coconut taste that rounds out the flavor of the sweet potato in a truly marvelous way.


Banana Ghosts

BOOoooOOOooo! Yes, yes, ghosts — but this time, they’re made of bananas! And bananas aren’t scary at all; they’re delicious! There are so many great ways you can get creative with these — you can freeze them and turn them into pops, or dip them in whatever you want. Just cut a banana in half and poke in differently sized chocolate chips! Eating these is just plain fun! 😛

What are some of your favorite healthier Halloween snacks or treats?
Whatever you decide tickle your tastebuds with, have a happy (and healthy!) Halloween! 😀

Recipe: Boeuf Bourguignon à la Gluten-Free

By |2013-05-28T13:04:52-07:00May 28th, 2013|Gluten-Free, Happy Campers, Recipes, Uncategorized|

Happy Campers: greetings from Paris, France!  While I do have to say that the gluten-free bread here is completely lacking compared to that of Happy Camper’s, la vie est belle, as they say, in this city of lights.  Or rain.  It’s been very Portland-esque here of late!
I am happy “urban camping” and training with some pretty commendable chefs (Michelin stars all around).  That being said, my heart and soul are profiting from the knowledge I am getting, and my inspiration to transform everything I am trained to cook into something suitable for a more sensitive digestive system is augmenting exponentially.
So, let’s start with a classic.  Boeuf Bourguignon.  While I do have to say I thought this dish would be incredibly challenging after watching it completely almost tank in the movie “Julie and Julia”, it really is not that hard.  The girl just fell asleep.  Don’t do that when you’re cooking.  (The easy way to do that would be to marinate yourself with the bottle of wine instead of the beef.)
However, if you are gluten-free, good luck ordering this tender beef dish at a French restaurant (or any restaurant for that matter) and it being a safe dish for you to consume.  The famous sauce is thickened with flour, wheat flour of course, and that is why the entire plate tastes so succulent when slow-cooked with the falling-off-the-bones meat.
Does it need wheat flour?  Absolutely not!  Tradition and convenience simply calls for it in the recipe, but many other thickening agents will do.
Thus, enjoy this gluten-, dairy- and egg-free version of the beautifully rich-yet-not-heavy French classic.  Allow at least one night for marinating, two if you want to get really special. 🙂
Bon appétit, and thinking of you from Paris,
Bubble Child

Boeuf Bourguignon à la gluten-free

1 beef shoulder (about 3 pounds)
1 bottle red wine
1 large yellow onion, chopped
4 cloves garlic, smashed, peeled
2 stalks celery, washed, chopped
2 small carrots, peeled, chopped into 1.5 cm. cubed pieces
1 leek, washed, stem removed, chopped into 1.5 cm cubed pieces
1 tbs. whole black peppercorns
2 bay leaves
4 sprigs fresh thyme
a few splashes cognac (optional)
about 1/4 cup high heat neutral oil (i.e. grapeseed, sunflower seed, canola, or avocado oil)
3 tbs. mochiko (sweet rice flour) or 1/4 brown rice flour if you cannot find mochiko
1 1/2 tbs. tomato paste or 1 tomato on the vine, diced into small cubes
1 bay leaf
2-3 cups veal, beef, or pork stock (brown stock), or water or vegetable stock in a pinch
salt to taste (about 1 tsp sea salt, but add it in slowly until it tastes good to you)
To serve
4 potatoes of choice (either baked, boiled and cooked, mashed, whatever you want)
Seasoned with salt to taste before plating.  (i.e. put salt in your water if boiling, or salt them if baked)
4 slices Happy Campers Kiss-Me Garlic Rosemary Bread, toasted
Preparation time: 20 minutes
Cook time: 3-4 hours
Serves 3-4

  1. Marinate your meat: clean away the fat from the edges of the meat, cut into 2” cubed pieces, and place in a large clean bowl.  Top with all marinating ingredients (including wine), cover air-tight, and keep at least overnight (12 hours).  Marinate for up to 48 hours.
  2. You’re ready to cook?  Good!  Pre-heat your oven to 325 degrees Fahrenheit.
  3. Using a spoon with holes, or tiny metal straining device, fish out the pieces of meat into a separate bowl.  Strain the marinating liquid into a saucepan, and let it start heating over high heat.  (It will eventually come to a boil while you are searing your meat.)
  4. Heat enough high heat oil in a saute pan to cover the pan generously (about 2-3 tablespoons) over medium-high to high heat.  Once oil is very hot, but not fully smoking, sear about 1/3 of your meat pieces with no overlap for about 1 minute on each side (this is important, because you want to caramelize your meat pieces.  If there is less than 1 inch in between each piece, don’t add any more meat into the pan).  Continue with all pieces of meat.  The bottom of your pan will look burnt, but don’t worry, the taste won’t translate into the dish.  Keep searing all sides of the meat until browned on each side, but not cooked through.  Transfer to a large casserole dish when meat is cooked.
  5. Meanwhile, or after (depending upon your multi-tasking skills), heat another tablespoon of high heat oil in a saute pan over medium high heat and sear your vegetables from the marinade.
  6. Once your marinading sauce has boiled and all of your meat and vegetables have been seared, add to the large casserole dish with the meat.  Stir in rice flour, coating all pieces.  Then stir in tomato.  Add stock (or water) until it almost covers the ingredients, add a bay leaf, cover tightly, and pop in the oven.  Bake for 3-4 hours, until meat is tender.  Check on it once after 15 minutes of cooking to make sure no meat is sticking to the bottom of the pan, cover again, and don’t check on it again until 2 1/2 hours later, making sure the liquid is saucy and has not evaporated.
  7. Two hours into the cooking, cook your potatoes however you want to eat them.
  8. After about 3 hours of cooking, you’re reading to serve: remove casserole from the oven, and taste for salt. Season with 1 tsp. salt and add more if you find it necessary for your palette.  Stir and let sit one minute.  Fish out your pieces of meat into a bowl.  Strain the sauce onto the pieces of meat through a fine metal strainer.  Mix gently with a large spoon.  Divvy the potatoes up onto plates and divide meat with sauce accordingly.  Serve with a side of Happy Campers toasted bread to serve in the sauce.
  9. Yum.

Like what you see? Want some more? Happy news: Bubble Child is available for purchase online.

A Tasty Easter for Everyone!

By |2013-03-31T10:30:58-07:00March 31st, 2013|Gluten-Free, Happy Campers, Holidays, Recipes|

Whether or not you celebrate the Easter holiday, coloring Easter eggs is fun! But eating them? Even better, if you know a tasty enough recipe!


But if dying eggs—and probably your fingers, let’s be honest here—isn’t your thing, consider having fun get creative in the kitchen with the venerable deviled egg! We like to think of it as the more satisfyingly delicious version of the artful Easter pastime. You begin with a blank slate: the unadulterated, hard-boiled egg. Then, you might add a touch of fresh herbs here, a sprinkle of spices there. Soon, it’s garnished with all sorts of other culinary colors that your taste buds will hop with happiness! So, while everyone else is accidentally turning their fingertips colors no finger ever is normally, you certainly won’t be left out of the Easter fun!


So you’ve hard-boiled eggs before. Did you know you can bake them instead and get an even better result? Now you do!


Hard-Boiled Egg Whites with Cilantro-Lime Avocado FillingFor those who wish to exclude the yolk from their consumption but still want in on all the yummy Easter-egg fun, try making these whites with cilantro-lime avocado filling! They taste deliciously fresh, they’re perfect for Spring and Easter, and with such sophisticated flavor, they make regular deviled eggs seem boring. (Shh, don’t tell the yolks!)


Don’t worry, vegan friends—we have a delicious egg-free recipe for you, too! These devilish potatoes are so simple and delicious: the perfect Easter egg-substitute snack for Easter! Some dill and paprika perfectly complement the buttery and creamy flavor of Yukon Gold potatoes. So yummy!


Vegan QuicheAnd who said the colorful wonderfulness of Easter has to just be about eggs, anyway? Here’s a delightful quiche that has colors for both your eyes and your taste buds.


Happy Easter!


10 Gluten-Free Recipes: 10-Minute Edition!

By |2013-02-24T18:37:08-07:00February 24th, 2013|Gluten-Free, Happy Campers, Recipes|

It’s that time of the week. Sunday. You get out of bed and think how restful and rejuvenating the weekend can be. You smile—because, why not? But sooner or later, you begin to dread Monday creeping ever closer, because you don’t want to have to spend hours thinking up and preparing healthy meals for the weekdays.
Now you’re at the end of your weekend: you’re distraught, and you’re hungry. Well, this simply will not do! Breathe deeply and take comfort in knowing that it’s simple and easy to nourish yourself without spending forever in the kitchen!
Here are ten delicious, wholesome small meals or snacks, each of which you can whip up in about just ten minutes! Many of these can quickly be prepared in advance for eating later—during a rest on an adventurous mountain hike, when you’re stuck in evening traffic, or anywhere else you so desire.
1. Zucchini Lasagna
We couldn’t believe this took so little time to make! All you need to do is a little slicing, a little grilling, and a little stacking. Then, into your mouth and right to your belly, which should be rather pleased with you for making this. It’s a fresh, savory dish that can be enjoyed hot or cold.
Hard-Boiled Egg Whites with Cilantro-Lime Avocado Filling2. Hard-Boiled Egg Whites with Cilantro-Lime Avocado Filling
These shouldn’t be so deliciously good, but they are (and we’re happily fine with that). The best part is, they’re incredibly quick to prepare if you’ve made a batch of hard-boiled eggs recently! Crush some avocado, add some lime juice. Sprinkle with salt and pepper. Spoon mixture into some halved hard-boiled egg whites. Garnish with cilantro. Hardly even a recipe!—but wowza.
3. Hummus
Why does hummus get to exist here on its own, you might wonder? Well, it’s certainly not on its own when you combine its finger-licking forces with some Happy Campers toast! This is good with any of our breads, but we really love the scrumptious flavor-battle between garlic and garlic—Kiss Me Garlic Rosemary with this hummus just too tasty. Usually, we slice up our toast into strips for quick-dip snacking. Hummus is high in iron and vitamin C, and is an excellent source of protein and dietary fiber. Oh, and did we mention it’s scrumptious?
Banana Nut-Butter & Honey Sandwich4. Banana Nut-Butter & Honey Sandwich
Breakfast? Done. After-school snack? Done. A nutritious, filling burst of energy? Done. It’s yummy and really fast to make! Just slice up a loaf of Classy Grains, a banana, and spread and drizzle the rest as desired. If you want your sandwich to pack an extra punch, try it with a few slices our Party Hearty! The buckwheat-molasses and seeds complement all the other flavors and textures with a tastebud-tingling delight.
Note: you can, of course, use seed butter if you have a nut allergy!
Crunchy Cashew-Lime Broccoli5. Crunchy Cashew-Lime Broccoli
Nothing fancy here, but sometimes fancy isn’t necessary! Cover and steam fresh broccoli florets for about 6 minutes. Toss with olive oil, some chopped cilantro and a healthy squeeze of lime. Sprinkle liberally with chopped toasted cashews. Mmm!
Hummus and Avocado Toast with Tomatoes6. Hummus and Avocado Toast with Tomatoes
These are astoundingly delicious. Seriously. Packed with flavor and texture, they make the perfect little ‘anytime-snacks’ (or even a small meal, if you’re like us and you end up eating enough of them!). We started with our Classy Grains for the toast here, but if you want some extra zing for your tastebuds, try our Kiss Me Garlic Rosemary! Yum, yum, yum!
Note: if you have a little time to spare, we recommend roasting the tomato slices for additional flavor!
Anytime Veggie Omlette7. Anytime Veggie Omlette
Filling and yummy—it doesn’t get too much simpler than this for a quick meal. Add whatever veggies you love: peppers, spinach, mushrooms, cherry tomatoes, asparagus, red onion, avocado, green onions, etc. We certainly enjoyed this best with a few slices our bread!
Nori Veggie Wraps8. Nori Veggie Wraps
Yet again, fast and simple! Lay two pieces of Nori on a flat surface. Top with hummus, salsa, a sprinkle of chili powder, shredded carrots, and sliced zucchini. Actually, you can use any and all vegetables that tickle your fancy. Avocado. Sliced cucumber. Bean Sprouts. Peppers. Tomatoes. Spinach. Wrap them up like like a burrito.
Homemade Granola9. Homemade Granola
Speaking of simple—it takes only a few minutes to toss together some gluten-free oats into a Ziploc bag along with lots of unsweetened coconut flakes, dried fruit, almonds, pumpkin seeds, and some cinnamon and nutmeg for a delectable homemade granola. The only thing that might take longer is the taste-testing for proportions, and that’s never a bad thing! You can take this anywhere for some nutritious gluten-free munching, and it will last nearly forever…until, of course, you realize that you need to make more already. (Also delicious with Greek yogurt!)
Chickpea-Basil Summer Salad10. Chickpea-Basil Summer Salad
This one is conventionally a ‘summer’ salad, but it’s so nutritious and delectable that it can really be enjoyed (and is, trust us!) at any time of the year! Crunchy, colorful vegetables? Fresh basil? Filling chickpeas? It’s a wonderfully versatile dish that can be eaten by itself or as a side to a full entrée (over a fresh spring greens mix, or lemon-chicken and gluten-free pasta…).
The Healthy Apple
Dan’s Plan
Life Out Here

Having Happy Holidays with food allergies

By |2012-11-19T12:00:58-07:00November 19th, 2012|Gluten-Free, Holidays, Recipes|

This is a guest post by Erica von Trapp, a chef in Portland, Oregon. Erica blogs at bubblechild.com. She plans to release an allergy friendly cookbook later this year.
The ideal articulation of holidays can be narrowed down as such: cozy, family, festivity, tradition and FOOD. While of course, there are those moments of stress, recollection of “Christmas ghosts past” or just straight-up indigestion, I think we can all thank the holidays for reminding us of what is really important, and where we are currently in our lives.
Let’s step back to tradition and indigestion, for a second. This is where is gets hard to be what I call a “Bubble Child,” which in my world means someone who has a lot of food allergies. After almost dying from eating a Brazil Nut at the age of 10 (anaphylaxis is a hoot, let me tell you) and discovering several more food sensitivities and allergies while growing up, I feel completely comfortable calling myself a Bubble Child – which has made cooking for me on special days, um, innovative fun for my family members. My Grandmother was a 1960s home economics teacher, and her version of cheesecake with a graham walnut crust is not exactly the same as mine.
The thing is, tradition is good. We all want those comforting pieces of the holidays, like the sound of the mixer whizzing away, indicating some form of mashed something-or-other or baked goodness approaching our remarkably starving palates. We want to remind ourselves of where we’ve been and meals past, but also keep in context where we are now for the present and future.

Erica and her family during one of her childhood holidays.

Since we have changed our food so much since, say, my Grandma’s day, so have our bodies’ ways of breaking down food. While we can mumble, grown and feel sorry for ourselves for never being able to eat those scrumptious foods like pumpkin pie or cornbread stuffing ever again, that just isn’t so. These foods were started to bring joy, not histamines, and they can continue as such! It simply takes a little creativity in the kitchen and knowledge of how to balance flavors and bind things together to make a dish that supports both you and others’ taste buds and digestive capability.
This is why I am happy that Happy Campers is doing what they are doing with bread. They have created a product that is downright delicious, no matter what your stomach or t-cells say, and they are moving forward in an honest, sincere and positive manner with the happiness they bring. Knowing your body and what it can handle is so important, and that, my friends, is healthy eating!
Since many people are Bubble Children like me, and share many of the same food allergies, I have a little present for us: Flax Seed Goo Pumpkin Pie.
This loveliness is made with no dairy, nuts, gluten, corn or any other ingredient that is a common offender in upset tummies. When I was apprenticing with Chef Abigail Hitchcock in New York, I made this pie, perfected the recipe and brought a sample to her. She took one bite, and mind you she has no food intolerances whatsoever, and said, “Erica, I don’t care if this is allergy-free or not, this is good.” My day was made, and, more importantly, I hope this can make yours, and the holidays of your Bubble Children loved ones, too.
Bubble Child Pumpkin Pie
Dairy, Gluten, Nut and Egg-free!
1 1/2 cups sorghum flour
2 tsp. xantham gum
1 tsp. sugar
1/4 tsp. sea salt
1/8 tsp. ground cinnamon
4 tbs. non hydrogenated shortening, chopped into 1/2” pieces
3 tbs. flax seed goo**
2-4 tbs. cold water
2/3 cup sugar
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 tsp. nutmeg
1 1/4 cup pumpkin puree* (made fresh from real pumpkin recommended. See below.)
1 1/4 cup flax seed goo**
Prep time: 15 minutes (not including flax seed and pumpkin puree prep. See below for instructions.) + 4 hours for the flax seeds to soak and become “goo”**
Cook time: 50-65 minutes
Yields one pie of deliciousness.
1. Prepare crust: in large bowl, mix flour, xantham gum, sugar, sea salt and cinnamon with a fork until combined. Using two knives in a crisscross cutting motion, incorporate shortening until pea-size pebbles of dough form. Repeat with 3 tbs. flax seed goo. Knead with hands, and add by the 2 tbs. cold water (more by the tablespoon if you need) until the dough is supple, but not sticky. Continue kneading until dough is consistent, and cohesive, then form into a ball.
2. Roll ‘er out! Line a flat surface with parchment paper or plastic wrap. Place dough ball in center and top with another sheet of lining. Using a rolling pin or empty wine bottle, roll out to a little less than 1/4” thick, and about 14” in diameter. (You want it to be enough to cover the base of your pie dish.) Remove top sheet of paper, and flip onto greased and floured pie dish. Break away extra dough from the edges and use to patch any gaps. Pinch around the edges of the dough, using your first three fingers, to make it pretty. Store in the fridge until filling is ready.
3. Pre-heat oven to 425 degrees Fahrenheit.
4. Prepare filling: In a small bowl, combine sugar, cinnamon, salt, cloves and nutmeg. Set aside. In large bowl, combine pumpkin puree and flax seed goo until well-blended. Gradually stir in sugar and spices until completely incorporated.
5. Remove pie shell from the fridge, pour in the filling, and pop in the oven for 15 minutes at 425 degrees. Reduce heat to 350 degrees, and bake for another 40-50 minutes, or until the center starts to bubble.
6. Remove from oven, cool to room temperature, and refrigerate until ready to serve***.
*Pumpkin Puree Recipe: To make pumpkin puree out of a fresh pumpkin, simply cut off the top of the pumpkin, slice in half, scoop out the seeds, and then cut into quarters. Bake on an
un-greased baking sheet, skin-side-down, at 350 degrees Fahrenheit for about 50-75 minutes, or until they are soft and the skin peels off easily. Let cool to touch, then peel off skins. In a
blender, or using a handheld mixer, puree until completely smooth.
**Flax Seed Goo: Can be made in advance. Soak 1/2 cup flax seeds in 1 1/2 cups filtered water for 4 hours, or for up to 6-12 hours in the refrigerator. Puree in either a blender or using a
handheld mixer. That’s it.
***If you’re hankering for some whipped topping, that is dairy and soy-free, check out the rice whip options at health food stores. You can also use marshmallow cream.