Gluten Free Crab Casserole

For Thanksgiving this year, may family asked me to bake a gluten free crab casserole. I have never worked with crab before so I was a little nervous. The end result was great. Best of all, it got all eaten up!

I used a recipe from Epicurious with a few adjustments. I reduced the amount of salt by half and I used brown rice flour.

Vegan Cupcakes

Ingredients
3 cups flour
2 cups sugar
2/3 tablespoon baking soda
1/3 tablespoon salt
1/2 cup cocoa - dark bittersweet Ghirardelli
3/4 cup canola oil
1/3 tablespoon vanilla
2 tablespoons apple cider vinegar
2 cups coffee

 
Directions
Place the cupcake holders into the baking pan. Mix all the ingredients and fill each cup until 2/3 full with batter. Cook at 300 degrees until the cake tester comes out clean (approximately 25 minutes). Use the batter as an icing or make a separate icing with almond milk and melted chocolate chips.

I added a pink whipped cream topping (colored with beets) for the non-vegans.

Spaghetti Squash

Spaghetti squash is a great substitute for angel hair pasta, and it is easy to prepare. Cut the squash in half, remove the seeds and place each side open face down on a baking tray. Then cook it for about 40 minutes. After it is done, remove the squash from the oven and scoop out the insides. 

You can then add any sauce you want. Today I went with butter, garlic, tomato sauce, parmesan cheese and fresh basil.