Thanksgiving is a time to come together and give thanks for many things. It’s also a time for great food! At TLC Schools, we wanted to offer up some gluten free desserts for Thanksgiving to help those with food restrictions enjoy the holiday as much as the rest of us. These gluten free desserts are sure to please family members and guests as we celebrate the season. Your children will be sure to love whichever dish you decide to make!
Vegan Apple Crisp
For the crisp
- 1/3 cup sugar
- 1 tbsp cornstarch
- ½ tsp cinnamon
- Pinch of salt
- 8 small-to-medium apples (get a mix of sweet and tart)
- Lemon juice
For the topping
- 1/3 cup packed light brown sugar
- ¼ cup gluten-free flour
- ½ cup gluten-free old fashioned oats
- ¼ cup almond meal
- ¼ teaspoon cinnamon
- 1/3 cup non-dairy melted butter
- Pre-heat oven to 375F degrees and lightly grease a 9×9 baking dish
- Peel, core, and chop apples, and then add to a large mixing bowl, along with lemon juice, sugar, cornstarch, cinnamon, and salt. Toss to coat.
- Move contents to baking dish and set aside.
- In another bowl, add brown sugar, flour, oats, almond meal, cinnamon, and salt. Stir mixture, then add melted butter and mix until it has a crumbly consistency
- Add mixture on top of apples and bake for 45 minutes or until apples are soft and topping is golden brown
- Remove from oven and allow to cool for 10-15 minutes.
Vegan Pumpkin Pie Squares
- Gluten-free piecrust
- 14 oz pumpkin puree
- 1/3 cup cane sugar
- ¼ cup pure maple syrup
- 1 ½ tbsp arrowroot powder
- 2 tbsp almond milk
- 2 tsp vanilla extract
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- Pinch of ground cloves
- Pinch of sea salt
- Pre-bake the crust at 350F for 10 minutes or as instructions indicate
- Create the filling by combining arrowroot powder and maple syrup in a bowl until there are no clumps. Add this mixture and all other ingredients into a food processor and combine until completely smooth.
- Take piecrust out of the oven and immediately pour filling mixture, spreading the mixture evenly. Put pie back into the oven and bake for 40 minutes or until the filling has darkened and semi-firm.
- Put pie on a cooling rack and allow to cool for 60 minutes. Transfer to a refrigerator overnight or freezer
- Cut into squares and serve with gluten-free topping
Pumpkin Frozen Yogurt
- 4 ounces low-fat cream cheese, softened
- 2 cups Greek yogurt, 2%
- ½ cup canned pumpkin
- ¼ cup dark brown sugar
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- Place yogurt, cream cheese, and pumpkin in a medium bowl and mix with a hand mixer.
- Add all other ingredients and work until completely combined
Freeze mixture for up to 2 hours until it is solidified to your desired consistency. If you want softer frozen yogurt, remove from freezer earlier; however, do not leave in freezer for longer than 2 hours, as it will be too hard.