Tomorrow is Thanksgiving here in the US. Many of us will be spending Thanksgiving away from our loved ones. My wish is that each of us is still able to spend time focusing on how much we can be grateful for - we are all surrounded by reasons to be thankful, to hold on to hope, and to know that life has many joys in store.
Even though I will not get to spend Thanksgiving with my dad, it doesn't mean I can't make up a bit of something delicious.
While I've been health-conscious for much of my life, this past year I've kicked it up a notch. I've enjoyed the challenge of grain-free naturally-sweetened baking,
I have loved cranberries for as long as I can remember. I have, in times past, been known for having my own jar of homemade cranberry sauce so I wouldn't have to share.
I can't remember when I first came across this super simple cranberry-orange relish, but I've made it every year since even if just for myself.
This dish improves with a day or two in the fridge. I really appreciate dishes that can be made ahead of time so as to leave more space and energy for the ones that can't.
12oz bag of fresh cranberries
Whole organic orange - as you use the peel, it's best to get organic as they're less bitter
1/3c Maple Sugar - more if you'd like it to be sweeter.
1.) Using a food processor (or knife if you want to spend a lot of time chopping) Chop the whole orange (minus the seeds) including the peel and all the cranberries until finely chopped.
2.) Mix in maple sugar. I used to use white sugar but the flavor is so much better with maple and it's so much better for you!
3.) Cover and chill until serving time.
Maple Walnut Pie
I wanted to try making a new kind of pie this year as I won't get to enjoy my aunt's pecan pie. I started looking at recipes but then realized I have walnuts, but no pecans. Maple-walnut ice cream is delicious, so I looked it up!
I used Elana Amsterdam's almond flour pie crust recipe
(yes, I actually followed the recipe:
2c almond flour
2t melted butter or coconut oil
1 large egg
1.) Pulse all ingredients in a food processor until dough forms a ball.
2.) Press dough into a 9" pie dish and bake at 350 for 8 to 12 minutes.
I used mostly the same ingredients and measurements from this recipe but didn't follow the directions.
Here's what I did while baking the crust:
2 cups roughly chopped walnuts
1 cup maple syrup - darker has more flavor
1/2 teaspoon vanilla extract
2 Tbsp melted butter or coconut oil
2 Tbsp all-purpose flour (I used cassava)
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon of ground nutmeg
1.) Mix all ingredients except walnuts until smooth.
2.) Add walnuts and mix thoroughly.
3.) Once the crust is on the slightly-underdone side of baked, pour filling into crust.
4.) Bake at 350 for 20 minutes before covering the crust and then bake an additional 20 to 25 minutes.
The crust was starting to get golden brown at the 20-minute mark so I covered the crusts with parchment.
Because of the eggs, the center will puff when hot and then flatten when cool.
It's a good idea to put a tray under the pie pan to catch any drips.
5.) Let cool and enjoy!
What are your favorite Thanksgiving dishes?