Thanksgiving Dinner Done Right with These Freedom-Flavored Dishes!
The holidays are right around the corner, so we thought we'd share some of our favorite Freedom scent inspired recipes. They’ve been in our families for years but we figured it was time to share them with our Freedom family.
Thanksgiving Peach Cobbler
When most people think of peaches, they think of a bright spring day, but by Thanksgiving time in Las Vegas it’s still warm enough to enjoy them. Our first recipe is a Thanksgiving Peach Cobbler, using oat flour to give a more robust fall-like flavor.
- 2 Pounds Peaches (frozen, fresh or canned is fine)
- 1 Tablespoon Coconut Oil
- ¼ Cup Honey
- 2 Tablespoons Cornstarch
- Big Pinch of Salt
- Zest of 1 Lemon
- ¼ Teaspoon Nutmeg
- ¼ Tablespoon Cinnamon
- 1 ½ Cups Coconut Milk
- ½ Cup Cornmeal
- ½ Cup Oats (Gluten free if need be)
- 1/3 All-Purpose Flour (Gluten free if need be)
- 1 ½ Teaspoons Baking Powder
- 3 Tablespoons Coconut Sugar
- ¾ Teaspoon Salt
- ½ Tablespoon Cinnamon
- 1-2 Tablespoons Coconut Milk
- 1 Tablespoon Coconut Sugar
- Heat oven to 375 F. Prepare a square baking dish (8 or 9 inches) by coating with the coconut oil.
- Whisk together the honey, cornstarch, lemon zest, salt, nutmeg and cinnamon together. Toss well and transfer to the prepared baking dish.
- Place the cornmeal and oats into a high powered blender and blend until fine (or you could use fine cornmeal and oat flour). Add in all-purpose flour, baking powder, sugar and salt and pulse until well mixed, scraping down the sides if necessary.
- Pour the wet dough mixture over the fruit filling. Drizzle extra coconut milk, if using, over cobbler crust and sprinkle 1 tablespoon of sugar on top.
- Bake in the over for 40-60 minutes (start checking around 40, but sometimes it takes up to an extra 20 minutes) until the topping is browned, the juices have thickened and the fruit is bubbling.
- Can be eaten warm out of the oven or can be refrigerated and eaten cold.
Cranberry Blood Orange Relish
Blood oranges add a more complex, rich flavor than your usual citrus. We can make a cranberry relish with a blood orange bite to really take things up a notch, extra-tangy and extra-sweet!
- 12 oz whole cranberries
- 1 large blood orange
- 1 1/3 cup sugar
- ¾ fresh squeezed blood orange juice
- Pinch of salt
- Zest the blood orange, making sure not to get any of the white pith. Then peel and coarsely chop the blood orange.
- Place whole cranberries, chopped blood orange, zest, sugar, salt and freshly squeezed juice into a pot. Simmer uncovered for 45 minutes, stirring occasionally.
- Ladle into glass jars and let cool. Once cooled, wipe the rim clean, seal and refrigerate.
*You can lower the amount of sugar used depending on how sweet your blood orange/ juice is.
Vanilla Cardamom and Cinnamon Infused Coconut Milk Flan (Free of Dairy)
If you're gluten-free, dairy-free or nut-free, then pumpkin and pecan pie aren’t on the menu come Thanksgiving. Instead of a pie, you can make flan as a unique alternative that still maintains that Thanksgiving charm, with cinnamon and vanilla cardamom, to add that fall flair.
- 2 cans full fat coconut milk
- 6 eggs
- 1/4 cup honey
- ½ coconut sugar
- 1 vanilla bean
- 4 cardamom pods
- 1 cinnamon stick
- 1/8 teaspoon salt
- 6 ceramic ramekins
- Add both cans of coconut milk to a medium sauce pan. Lightly crush the cardamom pods and open the vanilla bean and scrape out the seeds. Add the pods, vanilla bean seed, and the cinnamon stick to the coconut milk. Warm over medium heat, stirring occasionally until simmering. Add the honey and let simmer for 20 minutes until reduced by about 1/3 -1/2. Remove from heat and let cool while you make the caramel.
- Preheat over to 325 F. Fill a baking dish 1/3 of the way with water and place in the oven.
- Make the caramel- In a small sauce pan, heat ½ cup of coconut sugar with 2 tablespoons of water over medium heat. Stir CONSTANTLY (so it doesn’t burn) and let it completely dissolve and start to bubble. Once it caramelizes and turns into a syrup consistency pour equal amounts in the 6 ramekins.
- Place a fine mesh sieve or cheesecloth over a bowl or measuring cup and pour the coconut milk mixture into it, making sure to catch the cardamom, cinnamon stick, etc.
- Whisk the eggs in a medium bowl. Add a little bit of the warm coconut milk to them whisking constantly to temper them so they don’t scramble. Do this a few times until the temperature raises a little, then add the rest of the coconut milk.
- Pour the coconut milk/egg mixture evenly into the caramel-filled ramekins. Place the ramekins in the water bath. Bake for 45-50 minutes removing when the custard is set.
- Remove ramekins from the water bath. Once cool enough to handle (give them at least 20 minutes) place in the fridge and let cool completely and set up (at least a couple of hours).
- When ready to serve invert the ramekin onto a plate and let the caramel flow over. Enjoy!!
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