Gluten Free Mushroom Pecan Appetizers Recipes

STICKY BUNS

Steps:

• Mix brown sugar, pudding mix (dry), butter, milk and cinnamon; set aside.
• Dissolve yeast in warm water in medium bowl. Stir in Bisquick mix until soft dough forms. Place dough on surface well dusted with Bisquick mix. Knead about 20 times or until smooth. Sprinkle with additional Bisquick mix (up to 1/4 cup) if dough is too sticky.
• Roll dough into 15x9-inch rectangle. Spread three-fourths of the pudding mixture over dough. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Cut into 9 slices.
• Spread remaining pudding mixture evenly in ungreased square pan, 9x9x2 inches. Sprinkle pecans evenly over mixture in pan. Place slices slightly apart in pan. Cover and let rise in warm place 25 to 30 minutes or until double.
• Heat oven to 375°F. Bake uncovered 25 to 30 minutes or until golden brown. Immediately turn pan upside down onto heatproof serving plate. Let pan remain 1 minute.

GLUTEN-FREE FUDGEY PECAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan with coconut oil.
• Whisk arrowroot, cocoa powder, and cinnamon together in a bowl.
• Combine chocolate morsels and butter in a large microwave-safe bowl. Melt in the microwave in 30-second increments, stirring after each, until melted and smooth, about 2 minutes.
• Stir palm sugar and vanilla extract into the bowl with the melted chocolate. Blend in eggs 1 at a time until combined. Add arrowroot mixture and stir vigorously until mixture is smooth and begins to pull away from sides of the bowl. Blend pecans into batter.
• Pour batter into the prepared pan and smooth the top with a spatula.
• Bake in the preheated oven until a toothpick inserted in the middle comes out with a few moist crumbs, 30 to 35 minutes. Allow to cool.
• Store in the refrigerator or freezer.

MUSHROOM PECAN BURGERS

Steps:

• In a food processor, mince mushrooms and parsley. Remove and set aside.
• In a sauté pan over medium heat, warm 1 tablespoon (15 ml) olive oil and cook onions and garlic for 5 to 6 minutes. Transfer onion mixture to a large-size bowl, and combine with minced mushrooms and parsley, bread crumbs, tahini, hoisin sauce, chopped nuts, tamari, oregano, sage, salt, and pepper.
• Place mixture in refrigerator for at least half an hour. Mixture will be soft, but you should be able to form patties. Add additional bread crumbs or tahini, if needed.
• Create patties using your hands. In a sauté pan, warm remaining 1 tablespoon (15 ml) oil, and fry patties over medium heat for 3 to 5 minutes on each side, until lightly browned and crispy. Be careful to keep patties intact.