Preheat t he oven to 425 F/210 C Pie shell: See under Apple Pie above. Pre-bake the shell for 8 minutes. Filling: 1 15 oz (430 g) pumpkin puree 2 large eggs, lightly beaten 1 cup unsweetend plant based milk 1T olive oil or melted coconut oil 1/3 cup (3/4 dl) agave or maple syrup 1 t ground cinnamon 1/ t ground ginger 1/4 t ground cloves a pinch of nutmeg a pinch of salt a pinch of freshly ground black pepper Put all the ingredients for the filling in a medium sized bowl and mix it well until it’s … Continue reading Pumpkin Pie

5 large apples, peeled and sliced 1/2 cup (1 1/4 dl) sugar 1/2 cup + 2 T (1 1/4 dl + 2 T) glutenfree flour 1/2 t nutmeg 1 t ground cinnamon 2 T lemon juice 8 T vegan butter 9 ” (23 cm) pie shell Preheat the oven to 425 F/210 C Pie shell 1/2 cup + 1 T (1 1/2 dl) gluten free all purpose flour 1/2 cup + 1 T (1 1/2 dl) almond flour 1/3 cup (3/4 dl) oil 3 T + 1 t cold water 1/2 t salt 1 egg yolk Put the flours in … Continue reading Anne’s Paper-Bag Apple Pie

3 T + 1 t vegan butter 1 cup (2 1/2 dl) unsweetened plant based milk 1 large egg 1 1/4 cup (2 3/4 dl) cornmeal 1 cup (2 1/2 dl) gluten free flour 4 T sugar 2 t baking powder 1/2 t salt Preheat the oven to 400 F/200 C Melt the butter and put aside. Put the egg, milk and melted butter in a large bowl and mix well. Add the cornmeal, flour, baking powder, sugar and salt and stir until the flour is moist. Pour the batter into muffin cups or a greased pan. Bake 25-30 minutes … Continue reading Corn Bread (makes 12 muffins or an 8x 8″/20×20 cm baking dish)

12 oz (3 1/2 dl) fresh cranberries 1/2 cup (1 1/4 dl) sugar 4 T raisins 1 t ground cinnamon 1/4 t ground cloves 1/4 t ground allspice 3/4 cup (1 3/4 dl) water 1 small onion, peeled and chopped 1 apple, peeled and chopped 1/2 stalk celery, chopped Simmer cranberries, sugar, raisins, spices and water in an uncovered saucepan over moderate heat, stirring frequently until juice is released from the berries, (approximately 15 minutes). Reduce the heat. Stir in remaining ingredients. Simmer uncovered until thick (approximately 15 minutes). Refrigerate covered. Keeps for about two weeks. Continue reading Cranberry Chutney

1 1/2 pounds (1/2 kg) brussel sprouts, cut off the ends and trim them 1 T olive oil 1 T vegan butter 1-2 T honey 1/2 cup (1 1/4 dl) pecans, coarsely chopped salt freshly ground black pepper Preheat the oven to 400 F/200 C Roast the pecans in a dry frying pan until they are lightly browned, 4-5 minutes. Put aside. Cut the trimmed brussel sprouts in half through the stem, and place them on a parchment covered baking tray cut side down. Sprinkle with oil, salt and pepper. Bake for about 20 to 30 minutes or until they … Continue reading Brussel Sprouts (serves 6)

3 cups (7 1/2 dl) sweet corn 3 T vegan butter 2 T+1 t glutenfree flour 1 1/2 cup (3 3/4 dl) unsweetened plant based milk 1 1/2 T sugar 1 1/2 t salt 1/4 t freshly ground black pepper 3 eggs, lightly beaten 3/4 cup (1 3/4 dl) gluten free bread crumbs Preheat the oven to 350 F/175 C Melt the butter and add the flour. Add milk gradually and bring to a boil, stirring constantly. Add corn, sugar, salt and pepper and heat thoroughly. Remove from heat and add the beaten eggs. Pour into a greased baking dish … Continue reading Baked Corn (serves 6-8)