Although I moved to this country as a young adult, I briefly experienced Thanksgiving years before in my year as an exchange student in Colorado living with the Bryants. They took me in as one of their own and to this day, I consider them family.
I remember my first Thanksgiving with them with a house full of friends and food. I remember doing dishes with Jill and what seemed a neverending task. Belly full, laughing over the pile of dishes in the sink. It was magical.
Thanksgiving represents everything I enjoy about holidays and celebrations. Reflecting upon the good people and things we have in our lives, appreciating them and of course, the food. But not only food for the sake of food. Food as the excuse and as the glue that brings people together around a table. The cooking, the eating and the sobremesa. The conversation over dessert, who is going to make the coffee, the card games and even the pile of dishes.
There is one other family I have come to know well, who shares this same feeling of warmth, care and joy over food and family. I love watching Danny and Shauna interact in the kitchen while Lu plays with pots and pans. Their new book, “Gluten Free Girl and the Chef” is full of recipes that would be perfect for a Thanksgiving dinner or any other occasion, really. Recipes to share and make people come together. And not to mention they are naturally gluten-free. What an inspiration they are.
Danny and Shauna are on a mission to get the world cooking, and cooking gluten-free, nonetheless. So here I am joining them and many other bloggers, sharing our gluten-free recipes that would fit perfectly on any Thanksgiving menu. You can see the roundup in this beautiful post.
We love custards and puddings around here. A gluten-free clafoutis with sweet potatoes, crabapples and almonds. Slightly warm, creamy, with the aroma of a million vanilla bean specs and a dollop of whipped cream. A perfect autumn treat.
And to make things even more fun, Danny and Shauna have agreed to give away a copy of their new book to one of you dear readers. All you have to do is leave a comment telling us about your favorite Thanksgiving recipes. You have until Sunday November 21st at 6:00pm EST to enter and a random name will be picked as a winner. Good luck!
Sweet Potato and Crabapple Clafoutis
makes 1 10-inch pan or several individuals depending on the size
1/2 cup (140 grams) sweet potato puree (from about 1 roasted sweet potato)
1/3 cup (70 grams) natural cane sugar
1 cup (225 ml) heavy cream or coconut milk
2 Tbs calvados (optional)
1 vanilla bean, split and seeded
1/4 cup (35 grams) superfine brown rice flour
2 Tbs (20 grams) almond flour
1/4 tsp cinnamon
1/8 tsp ground ginger
12 red crabapples
In a large bowl, whisk together the sweet potato puree, sugar and eggs. Add the heavy cream, calvados, vanilla seeds, brown rice flour, almond flour, salt, cinnamon and ginger. Whisk all the ingredients together. Let the custard rest for about 30 minutes in the refrigerator.
Place the crabapples in the baking dish and pour the custard over them.
Bake at 375F for about 20-30 minutes depending on the size of the dish. It will set in the middle. Do not over cook it and it will be soft and custard-like inside. Sprinkle raw sugar and almond flour on top for added crunch.