Happy (almost) holidays from our Allergy Amulet family to yours. We’re changing things up on the blog today in order to share some of our favorite allergen-friendly and allergen-free holiday recipes!
We had a strict list of criteria these recipes had to meet in order to make the list. They had to accommodate those who are allergic to the “Top Eight” most common allergens (plus sesame!), be easy to transport, fairly simple to make, and of course, delicious!
Let’s dive in so you have time to add these ingredients to your shopping list before Thanksgiving grocery shopping commences. 😉
First up, Spiced Cranberry Sauce.
This recipe offers a nice little twist on traditional cranberry sauce—it’s got a little sweet and a little spice!
1 (12 ounce) bag fresh cranberries
½ cup honey
2.5 tbsp firmly packed brown sugar
2 cinnamon sticks (3-inch)
6-8 whole cloves (we used 6 and next time will use 8)
¼ tsp ground nutmeg (note: nutmeg is not a nut)
¾ cup water or some sort of sweet juice (we used pineapple juice)
Combine all ingredients in a saucepan and simmer, covered, stirring occasionally for approximately 10 minutes, or until the cranberries have burst and the mixture has thickened. Optional to put the cloves in a tea diffuser for easier removal.
Transfer the sauce to a bowl and let cool. The sauce may be made 2 days in advance and kept covered and chilled.
Serve at room temperature.
Next up, Stuffing Muffins.
These muffins offer all of the flavor of stuffing, but they can be transported in a muffin tin, which makes travel easier! Plus, they will fill your home with the smell of fresh herbs.
½ large loaf of crusty bread, cut into 1/3-inch cubes (gluten or wheat-free if needed)
6 tbsp melted butter or dairy-free butter alternative, divided
1 medium sweet onion, diced
4 celery stalks, diced
2 garlic cloves, minced
½ cup chopped fresh parsley
2 tbsp chopped fresh thyme
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
Salt and freshly ground black pepper to taste
2 cups turkey, chicken, or vegetable broth
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin.
In a large bowl, toss the bread with 4 tablespoons of the melted butter or dairy-free butter alternative.
Pour the remaining 2 tablespoons of melted butter into a large skillet and heat over medium heat. Add the onion and celery, and cook until the vegetables are tender, 4 to 5 minutes.
Add the garlic and cook until fragrant, 1 minute more. Stir in the parsley, thyme, rosemary, and sage. Season the mixture with salt and pepper to taste.
Pour the onion and celery mixture over the bread and toss well to combine. Add the broth and toss well to coat. Let the mixture sit 10 to 15 minutes to absorb the liquid, tossing occasionally.
Divide the stuffing evenly among the prepared muffin cups. Bake until the tops are golden brown and crusty, 20 to 25 minutes. Let cool 5 minutes before serving warm.
For the main course, Pumpkin Risotto.
This recipe for Pumpkin Risotto doesn’t have any dairy (not the norm for some of the best risottos) and is bursting with comforting flavors from the pumpkin and vegetables!
1 garlic clove, minced
½ white onion, finely diced
1-2 ribs of celery, diced
1 cup arborio rice (or favorite wheat or gluten-free alternative)
¾ cup of sliced mushrooms
2 cups vegetable stock
1 cup pumpkin puree
½ cup roasted and chopped pumpkin (butternut squash or sweet potato work well too, we used butternut squash)
Salt and freshly ground black pepper
½ tbsp butter or dairy-free butter alternative
Start by frying the onions, garlic, and celery in some hot olive oil. After 3 minutes you can add the mushrooms. Season and cook for another 5 minutes.
Now add the rice and the pumpkin puree. Start by gradually adding stock to the pan, one ladle at a time. This assures that the rice gives in all of its nice starch, which makes the sauce thicker.
When all the stock has gone in, the rice should be almost completely soft, but still with a little bite in it. Now add the butter/butter alternative and take off the heat. It should still have some sauce left, which makes your risotto creamy and delicious!
Last but not least, Four Ingredient Chocolate Caramel Truffles!
These truffles are everything. The “caramel” inside is made with pureed dates and your favorite nut or seed butter, and they’re super easy to make. You’re welcome in advance. 🤪
4 cups medjool dates
4 tbsp nut or seed butter (almond, peanut, sunflower, soy, they all work!)
Coarse sea salt
2 cups semi-sweet chocolate chips (any brand that is safe for your family)
If your medjool dates are not soft, soak them in warm water for 15 minutes and drain. This step is a MUST DO! You can even go as far as to then peel the dates after soaking to ensure your caramel is extra gooey.
Blend the dates in a food processor or high-speed blender, pulsing until it turns into a caramel-like mixture. Add the nut/seed butter and pulse until well combined.
On a piece of parchment paper, scoop out the “date caramel” truffles with a tablespoon. You will have between 20-24 truffle balls. Sprinkle each truffle with a bit of coarse sea salt (optional, but highly recommended ☺️).
Place in the freezer for 30-45 minutes to set.
A few minutes before your timer goes off, melt the chocolate chips (we melt ours in short, 25-second increments in the microwave so as not to burn the chocolate).
Once the truffles are set, remove from the freezer and drench them in melted chocolate with a spoon. Freeze again for 5 minutes and allow the chocolate to set. Good luck eating just one, you’ve been warned!
We hope you all have a happy, healthy, and delicious holiday season. Let us know if you make any of these recipes, we’d love to hear how they were received!
– Meg and the Allergy Amulet Team