I have been playing this game with gluten lately. I can explain though! Around 4 months ago, I changed doctors. My previous GI doctor, who had diagnosed me with esinophilic gastroparesis and whom I had been with for 4 years moved to Flordia to start her own practice. I was devistated, because she was such as great doctor. She would answer emails when I was in pain at any point during the week, call on Sundays, have me come in without charging me, awesome. Plus she was at a research hospital. When she left, I tried another doctor at the same hosptial but he just wanted to do expensive tests and treatment without listening to me. So I changed to a research hosptial. There, the doctor told me that he didn't think I had gastroparesis and the tests he ordered showed that he was correct. My stomach empties slower but empties none the less. So now I have functional dyspepsia, basically pain in my stomach. Some meds to deal with chronic pain and all of a sudden 5 years of chronic pain around food stopped. Amazing. Started eating everything again, meat and gluten. This recipe was made when I was in my "I'm eating everything" stage. However, I found that meat was still hard to digest. I was in a lot of pain when I tried to eat mild chicken wings and a hamburger. I then started eating gluten almost every day. I didn't get the sinus headaches intitaly, so I kept going. It just made life easier. Then after around 3 weeks the low grade sinus congestion started again later followed by body aches. Going back GF the second time around is harder the second time around, and I have been having more cravings, but I am trying to go back to GF vegetarian.
I wanted to try something different with pumpkin pie. I absolutely love it but wanted something different (plus I really don't like baking for some reason). I've had a can of pumpkin in my cabinet for a year, and saw a recipe for a savory pumpkin wonton, so I thought to try it with pumpkin pie. I was able to freeze half of the wontons and used them at a later date when I had people over. Its a fun recipe to try (if you can eat gluten)
Mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice in a bowl.
Place one Tbs of pumpkin pie mix in center.
Moisten the edges with water and fold in half. Press edges to seal.
Pumpkin Pie Wontons
Ingredients
1 28 oz can of pumpkin
6 Tbs maple syrup
9 Tbs brown sugar
3 tsp pumpkin pie spice
1 packet of wonton wrappers
Cinnamon and white sugar for dusting
Preheat oven to 400 degrees F. Mix pumpkin, maple syrup, brown sugar, and pumpkin pie spice in a bowl. Place one Tbs of pumpkin pie mix in center. Moisten the edges with water and fold in half. Press edges to seal. If you would like to freeze them, place them on foil or wax paper and put them in the freezer. Once frozen, then you can put them together in a bag.
Put the filled wontons on a ungreased baking sheet. Lightly spray them with cooking spray and then sprinkle white sugar and cinnamon on top of each. Bake until golden, around 16 minutes. Turn over, and cook for another 2 minutes. When done, put on a cooking rack to cool.
