Cranberry Apple Gluten-free Vegetarian Stuffing with TeeChia

Stuffing is my favorite Thanksgiving dish. Combined with gravy, it makes everyones mouth water, dont you agree? Since Im not a turkey eater though, I specialize in making vegetarian stuffing that tastes as rich and savory as any stuffing baked in a turkey. This year, in honor of free from dietary needs, I decided to make my stuffing gluten-free which can be easily accomplished by using corn bread croutons instead of wheat bread. Except corn bread doesnt stick together since its missing wheats gluten. The normal solution would be to add eggs but they arent vegan and they also dont add any interesting flavor or texture to the stuffing. Lets face it, corn bread has to be enhanced or it could be quite boring! That started me thinking about all the delicious flavors TeeChia Cranberry Apple would bring to a stuffing recipe and the solution was clear. TeeChias chia, flax, quinoa, amaranth, ramn and pumpkin seeds would create the perfect texture combined with crispy corn bread croutons, and set the flavor theme for this years stuffing. Wow! I made it last night to make sure it would come out like I want on Thanksgiving and it is fabulous! Now with a little cashew & shitake gravypoured over the topTOTAL YUM! I whipped this stuffing up in a half hour or less after sending my husband off to Whole Foods to buy some cornbread stuffing. He brought home a package of Glutino Cornbread Gluten-Free Stuffing just what I wanted. House guests kept me busy so I didnt read the ingredients until this morning as I wrote this blog. So heres the good news and the bad news. Glutino has done a great job of making crispy flavorful cornbread croutons that are absolutely perfect for stuffing. Keep in mind, they use egg whites so theyre not vegan. However, when I looked closely at the ingredient list, I realized that the corn starch they use (why didnt they use cornmeal?) isnt organic and thus the Glutino Corn Bread Stuffing contains GMOs. I was bummed! It was so easy to make sigh! However, if you want to avoid GMOs for Thanksgiving, youre going to have to make your own cornbread ahead of time and then crisp up some croutons in the oven. Its actually a lot easier than you may think and Ive included a recipe for GMO-free and gluten-free cornbread croutons using Pamelas Cornbread & Muffin Mix made with organic cornmeal. I leave it to you to decide for yourself which one you want to serve your family and guests this Thanksgiving.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 50 minutes
Servings 4 people

Ingredients

  • 3 cupfuls flour we used wheat
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk Vegan option – use non-dairy milk
  • 1 cup brewed Teeccino Dandelion Coconut allow to cool to at least lukewarm
  • 1/2 cup butter Vegan option – vegan butter alternative
  • 4 eggs Vegan option – you may also use flax eggs. To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken.

TOPPINGS

  • Butter
  • Maple syrup
  • Fresh berries

Instructions

  • Beat yolks well.
  • Add sifted dry ingredients and milk alternately to the yolks, mixing with a spoon.
  • Melt the butter and add to the batter
  • Lastly, fold in the stiffly beaten whites, carefully so the batter stays light and fluffy.
  • Cook per your waffle iron’s instructions.
  • Enjoy with all of your favorite toppings! We chose to use butter, organic maple syrup and fresh berries.

Notes

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