By Little Northern Bakehouse

Bursting with the fall flavors you love, this gluten-free take on a classic will become a holiday favorite. Make it your own by experimenting with different variations using your favorite fruits, vegetables, nuts, and seeds.

step 01

Make a flax egg by combining ground flaxseeds with water and let stand for 10 minutes until thickened.

step 02

Spread bread cubes on a cookie sheet and bake in a 350F oven until they begin to crisp. Set aside to cool.

step 03

In a skillet, soften the celery and shallots in olive oil and add apples and spices, continue cooking for 2 minutes.

step 04

Transfer to a large mixing bowl along with the flax egg, broth, bread cubes and cranberries. Mix well before transferring to a greased casserole dish.

step 05

Cover with aluminium foil and bake for 20 mins. Remove foil and bake an additional 10 minutes until stuffing is set and the top is golden brown. Garnish with dried cranberries and fresh sage.

serve & enjoy!