Halloween can end up being a lot of work, am I right? Costumes to put together, flashlights to find, decorations to put up, candy to purchase. And dinner to make on top of all of that?
Here is a simple make-ahead solution so that you can enjoy your little devils a bit more!
Pulled Pork with Apples
In the summer I make this recipe with nectarines or peaches, as seen in the image here. For Fall, adding apples is just as scrumptious!
Here is the recipe:
1– 2 1/2 – 3 lb. pork loin roast or pork shoulder roast
2 cups Pomegranate-Chipotle BBQ Sauce or store bought gluten-free BBQ sauce (try Annie’s gluten-free version)
2 Fuji apples, peeled, pit removed, roughly chopped
4 oz. can green chilies, chopped
Place pork shoulder in roasting pan with lid, I love my Le Creuset. Pour BBQ sauce over top. Spread apple chunks over pork. Add chopped green chilies.
Place in center of oven at 325˚ for 60 minutes. Remove roast from over and turn over, ladle juices on top of meat. Return to oven for 40 minutes. Or, place in crock pot on low setting for 4 hours.
Remove roast from oven. With two forks, pull pork apart and stir pot to combine juices with sauce and meat. If desired, stir in 2 more tablespoons BBQ sauce before serving.
By Becky Berowski
Founder and CEO, Elizabeth Kaplan, Dishin’ with doB
Founder of The Pure Pantry
, Elizabeth Kaplan became gluten free when she learned that not only was she diagnosed with celiac disease, but her two children were also sensitive to gluten as well as various other foods. She began taking family recipes and converting them to gluten-free versions. This soon lead her to develop her own products and recipes to put in the market place making it easier for the rest of us to make the change.
Who: Elizabeth Kaplan of The Pure Pantry
Where: Thepurepantry.com, with stores across the country.
What do you believe is the most important reason to go gluten free?
The most important reason would be severe allergies or gluten intolerance issues. Those with celiac disease, such as me, must adhere to a 100% gluten-free diet.
Should people who don’t have celiac disease go gluten free?
Certainly, there are other reasons to go gluten-free. Many nutritionists and doctors maintain that a gluten-free diet lowers inflammation in the body. There are also other auto-immune related disorders that improve with a gluten-free diet such as arthritis, diabetes, and psoriasis.
What is your favorite gluten free product?
Besides my own products, I can’t live without Udi’s multigrain gluten-free bread and bagels.
How do you balance being a mom and a business woman?
I am very fortunate to have wonderful and supportive business partners, my mom and husband! I am also fortunate that my children admire what I do and that they look at me as role model. I feel that by balancing work and motherhood I am teaching my children how to have a full and rewarding life.
Can people who are gluten free still eat out at restaurants easily?
There is always the risk of cross contamination for those with celiac disease. It takes a lot of diligence for me to explain exactly what I can and can’t eat, and there are often problems. In general, I stick to grilled veggies, grilled fish or a salad but still have to be careful that the salad dressing or sauce served with my meal is gluten-free, and that my food is prepared in a separate pan with separate utensils. I limit my meals out – thank goodness I like to cook!
What is one beauty product you always keep with you?
Gluten-free lipstick by Ecco Bella. I also have to use gluten-free shampoo and conditioner and am always trying new products to find the best one. So far it has been easy!
Any advice for someone just starting a gluten free diet?
At first it seems very daunting to start a new lifestyle, but once you are committed, you will love how you feel!
Elizabeth Kaplan’s cookbook, Fresh From Elizabeth’s Kitchen, that she was gracious enough to send me, has kept me healthy and happy this past week. Also, her chocolate chip cookie mix and whole grain dark chocolate mix have helped me have a quick dessert for all the May babies I’m celebrating this month.
Gluten-free pumpkin muffins
For Bread or Muffins
- 2 cups The Pure Pantry All Purpose Baking Mix
- 1 t. baking powder
- 1 t. cinnamon
- 1/4 t. cloves
- 1/4 t. ginger
- 1/4 t. nutmeg
- 3 eggs (or egg replacer)
- 1 1/3 c. canned pumpkin
- 1/2 c. organic dark brown sugar
- 1/2 c. coconut sugar
- 2 T. agave nectar
- 1/2 c. canola oil
- 1 t. vanilla
- 1/4 c. water
- 3/4 c. chopped pecans (optional)
For Crumb Topping
- 3/4 cup The Pure Pantry All Purpose Baking Mix
- 1/2 cup (packed) golden brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup butter (or Spectrum non-hydrogenated shortening)
Preheat over to 350°F
In a medium-size bowl combine baking mix, baking powder, cinnamon, cloves, ginger and nutmeg. Set aside.
Break eggs into large bowl of electric mixer (or place egg replacer in bowl) Beat until blended. Add pumpkin, sugar, agave, canola oil, vanilla and water. Beat until well combined. Set aside. Fold in the dry ingredients into the egg mixture, stirring until smooth. If adding pecans, stir in. Set aside.
To make crumb topping, place baking mix, brown sugar and cinnamon in a bowl.
If using butter, cut into small pieces. Blend butter or shortening with dry ingredients using finger tips until well mixed.
Spray 9 x 5 loaf pan or muffin tin. Pour batter into pan or muffin tin. Top loaf with crumb mixture or muffins with about ¼ cup crumb mixture. Bake 45 minutes or until a toothpick inserted comes out clean. Cool 10 minutes then turn out onto cooling rack until completely cool.
Here is a delicious twist on a traditional brownie. The pumpkin and hazelnuts give them a definite “fall” flavor.
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups All-Purpose Baking Mix from The Pure Pantry
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts (optional)
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Beat sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until fluffy and well combined, 3 to 5 minutes. Beat in All-Purpose Baking Mix.
- Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts (optional)
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Thank you to all who voted for my gluten-free, dairy-free Brownie Sundae’s recipe on the So Delicious – So Much to Love contest!
Guess what?! It won the desserts category! Yippee! Here is the recipe which is a perfect summer dessert for entertaining.
This recipe is kid tested and adult approved! Everyone loves these brownie sundaes! It is fun to create a Brownie Sundae bar at a birthday party or dinner party and guests can build their own creation using any variety of So Delicious Frozen Dessert.
Dark Chocolate Brownie Sundaes
Makes 8 Sundaes
1 recipe Dark Chocolate Brownies
1 recipe Chocolate Agave Sauce
2 pints So Delicious Vanilla Almond Milk Frozen Dessert
1 cup chopped nuts, optional
Prepare dark chocolate brownies (recipe below) and let cool. Prepare Chocolate Agave Sauce (recipe below). Cut brownies into 2 ½ by 2 ½ inch squares. Place brownie on dessert plate. Top with large scoop of Vanilla Almond Milk frozen dessert. Drizzle with Chocolate Agave Sauce and top with chopped nuts.
Dark Chocolate Brownies
1 ½ cups gluten-free/dairy-free chocolate chips
2 ounces dark chocolate, chopped
½ cup coconut oil
3 tablespoons chia seeds
3/4 cup hot water
1/3 cup So Delicious Vanilla Coconut Yogurt
1 cup granulated sugar
2 teaspoons vanilla
1 ½ cups organic All Purpose Baking mix from The Pure Pantry
3 tablespoons cocoa powder
Preheat oven to 350˚F. Grease a 9 x 12 inch baking pan.
Place semi-sweet and dark chocolates and coconut oil in double boiler on medium heat and stir until melted. Remove from heat and set aside. Place chia seeds and hot water in large bowl. Whisk together and let stand for 3 minutes. Stir until mixture is gel like. Using an electric mixer, add coconut yogurt, sugar and vanilla and continue beating until well blended. With mixer on low, add melted chocolate and blend.
In a medium bowl combine baking mix and sift in cocoa powder. Gradually add the dry ingredients to the wet ingredients with mixer on low setting.
Pour mixture into baking pan and bake for 30-35 minutes. Cool completely – this is very important otherwise they will crumble. Once cooled, cut into squares 2 ½ by 2 ½ squares.
Options: add 2 tablespoons instant espresso powder for an “adult” brownie; fold in ½ cup chopped nuts after adding dry ingredients
Chocolate Agave Sauce
2 cups dairy-free semi-sweet chocolate chips
1/3 cup raw agave nectar
½ cup So Delicious Coconut milk, regular flavor
1 teaspoon vanilla
In double boiler pan, place chocolate chips over low heat. Stir until melted. Add agave nectar, coconut milk and vanilla and continue stirring until combined.
Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes” by Elizabeth Kaplan