Eureka! Behold: Poppin' Gluten/Allergy-Free Pumpkin Pocky!

For Thanksgiving, The Pocky Campaign has baked a very special holiday recipe. Our new flavor: Pumpkin Pocky, was inspired by America's favorite pie. This year we're giving a whole new meaning to carving up the turkey ~.^

[Drum-Roll]....Presenting:

Poppin' Gluten/Allergy-Free Home-Made Pumpkin Pocky

Ingredients:

1 teaspoon yeast
1/2 cup warm water
3/4 teaspoon honey/agave nectar/sugar
1/2 cup white rice flour
1/3 cup tapioca starch
1 teaspoon arrowroot starch
1 egg white
1/4 teaspoon of salt
5 Tablespoons of Pumpkin Puree
1 teaspoon of cinnamon 
1/2 teaspoon of nutmeg
1 teaspoon of honey or sugar
1/2 teaspoon xantham gum
2 Tablespoons grape-seed oil (plus 1/2 teaspoon for the baggie)
1 teaspoon apple cider vinegar
1 medium Ziploc bag
1/4-1/2 cup of Enjoy Life chocolate chips

Directions:

1. Heat water until medium hot. Add honey and yeast and mix together. Set aside, while you mix the remaining ingredients.
2. In a medium mixing bowl, mix together all of the dry ingredients.
3. Stir wet ingredients together (egg white, vinegar, oil,) then dry ingredients and mix. (This mixture will be a bit lumpy, this is OK. Just mix well, and get rid of as many lumps as possible) 
4. Check the yeast mixture. If it has risen, then add this to the dry and mix together.





5. Then, add the pumpkin puree, cinnamon, nutmeg and honey and mix well.
6. Drizzle 1/2 teaspoon of oil into a medium Ziploc bag. Smooth the outside of the bag around to spread the oil around inside. (This prevents the dough from sticking to it.)





7. Scrap the dough into the bag. Snip one of the corners slightly. [ For Regular sized Pocky, cut a small snip in the bag. For Large Pocky cut a large snip.] Squeeze the dough out the corner on to a piece of parchment paper. Squeeze you Pocky dough into long lengths and leave about 1 1/2 inches in between your Pocky sticks to allow a room for rising. In the spirit of the holidays, we made a Turkey ^.^





8. Preheat the oven to 400F.
9. Then place parchment paper on a baking sheet, and slide into the oven.
10. Bake for 10 – 20 minutes or until golden.
11. When the Pocky are done, let them cool.




12. Using a double boiler (a bowl over a pot of boiling water) or microwave; melt chocolate chips.
13. When chips are melted, take Pocky sticks and dip until their half-way covered.
14. Place chocolate covered Pocky on parchment paper.
15. When your finished dipping place your Pocky in the fridge for about 10-15 mins; so that the chocolate will harden.

There you have it: Home-made Gluten/Allergy-Free Pumpkin Pocky!

Happy Thanksgiving ^.^

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Thanksgiving Special: Spicy Pumpkin Pie

It's America's favorite Thanksgiving dessert: Pumpkin Pie. No matter how you slice it, it's always delicious. This year we've decided to kick things up a notch, by adding some southwestern flavor. Our pumpkin pie will take you south of the border; it's the right blend of spicy and savory sweet. To make things interesting, this years recipe is also dairy/egg-free.

Ingredients:
1 can of pumpkin puree (15 oz)
3/4 of flaxseed milk (original flavored)
1/2 of a jalpaneo pepper
a pinch of lime juice
1/2 of a banana 
2 tsp of cinnamon 
3/4 tsp of nutmeg
1/4 tsp of mace
a dash of cloves
6 TBSP of honey
a small slice of ginger
1 tsp of orange flower water
3 tsp of guar gum

+ Your favorite  allergy-friendly pie crust recipe

Directions:

1) Wash and chop jalpaneo pepper and set aside.

2) Using a blender or food processor add all ingredients, except the guar gum. Then blend together.

3) Pour the pumpkin mixture into a bowl, or cuisine art.

4) Then add the guar gum, and mix using a hand mixer or cuisine art, until it looks similar to pudding.

5) Slowly add the pumpkin filling into your favorite allergy-friendly pie crust.

6) Bake at 350 F for 25-30 mins.

7) Let the pie cool & cut and serve.

Happy Thanksgiving ^.^

This recipe is dedicated to my brother