YUMMY FOOD
ALL GLUTEN FREE, SOME DAIRY FREE
ALL GLUTEN FREE, SOME DAIRY FREE
Flourless Chocolate Cake
Adapted from http://healthyindulgences.net/2009/05/healthy-chocolate-cake-with-a-secret/
To make this recipe, you will need an awesome blender. I have a BlendTec. It's worth every penny!
1-15 oz. can of unseasoned black beans, drained and rinsed
3 eggs
1 tbsp. pure vanilla extract
1/2 tsp. pure stevia extract
1/2 tsp. salt
6 tbsp. unsalted butter (or coconut oil, if needing dairy-free)
1/2 c. + 2 tbsp. honey (or agave)
2 eggs
1/2 c. unsweetened cocoa powder
1 tsp. aluminum-free baking powder
1/2 tsp. baking soda
Preheat oven to 325 degrees F. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut parchment paper and line the bottom of the pan, then spray the parchment lightly. Place beans, 3 eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! I blend it twice on the batter setting. Then, add to the blender: butter (or coconut oil), honey (or agave) and 2 more eggs. Blend on the batter setting twice. Put into blender cocoa powder, baking soda, and baking powder. Blend the batter twice , until smooth. Scrape batter into pan and smooth the top. Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. Remove from oven and cool.
I found there were three delightful ways to serve this:
To make this recipe, you will need an awesome blender. I have a BlendTec. It's worth every penny!
1-15 oz. can of unseasoned black beans, drained and rinsed
3 eggs
1 tbsp. pure vanilla extract
1/2 tsp. pure stevia extract
1/2 tsp. salt
6 tbsp. unsalted butter (or coconut oil, if needing dairy-free)
1/2 c. + 2 tbsp. honey (or agave)
2 eggs
1/2 c. unsweetened cocoa powder
1 tsp. aluminum-free baking powder
1/2 tsp. baking soda
Preheat oven to 325 degrees F. Spray a 9″ cake pan with extra virgin olive oil cooking spray, or just grease it with a thin layer of butter. Dust cocoa all over the inside of the pan, tapping to evenly distribute. Cut parchment paper and line the bottom of the pan, then spray the parchment lightly. Place beans, 3 eggs, vanilla, stevia and salt into blender. Blend on high until beans are completely liquefied. No lumps! I blend it twice on the batter setting. Then, add to the blender: butter (or coconut oil), honey (or agave) and 2 more eggs. Blend on the batter setting twice. Put into blender cocoa powder, baking soda, and baking powder. Blend the batter twice , until smooth. Scrape batter into pan and smooth the top. Bake for 40-45 minutes. Cake is done with the top is rounded and firm to the touch. Remove from oven and cool.
I found there were three delightful ways to serve this:
- Make a raspberry coulis as a decorative garnish,and serve warm from the oven with a wee bit of vanilla ice cream on the side.
- Let the cake reach room temperature, then cover in plastic wrap or cake dome. If you are stacking this cake, level the top until it is flat and even. If stacking, you will need to double the recipe, as this recipe makes just 1 9" pan. Frost if desired.
- Put icing on the cake. See the recipe below!
Frosting / Icing - Dairy Free
1 can (13.5 oz. each) full fat coconut milk, unflavored and unsweetened (store it in the fridge for a couple of weeks to let it separate).
1/3 c. or icing sugar
Flavoring options:
Chill the cans of coconut milk in the refrigerator for several days to separate the cream from the milk. The cream will be at the top of the can. Open the can from the bottom and pour the milk out into a bowl and set aside before scraping out the cream into a medium sized mixing bowl. Beat the cream with a hand mixer until thick and fluffy. Add retained milk 1 tbsp. at a time, if required, to make the consistency light and fluffy while retaining its shape when spooned.
Sift the icing sugar into the cream and beat some more.
Gradually beat in flavoring. (Sift in cocoa.) Beat it in until consistent texture and desired taste. Texture should be silky smooth, not granular. Transfer cream to a covered container and chill for 2 hours until the mixture firms. Serve chilled.
To apply icing to a cake (that is at room temperature), dump a spoonful at a time and spread it with a wet knife over the cake.
1/3 c. or icing sugar
Flavoring options:
- 1 tbsp. vanilla extract
- 1/2 tsp. cream cheese extract
- 1/3 c. cocoa
Chill the cans of coconut milk in the refrigerator for several days to separate the cream from the milk. The cream will be at the top of the can. Open the can from the bottom and pour the milk out into a bowl and set aside before scraping out the cream into a medium sized mixing bowl. Beat the cream with a hand mixer until thick and fluffy. Add retained milk 1 tbsp. at a time, if required, to make the consistency light and fluffy while retaining its shape when spooned.
Sift the icing sugar into the cream and beat some more.
Gradually beat in flavoring. (Sift in cocoa.) Beat it in until consistent texture and desired taste. Texture should be silky smooth, not granular. Transfer cream to a covered container and chill for 2 hours until the mixture firms. Serve chilled.
To apply icing to a cake (that is at room temperature), dump a spoonful at a time and spread it with a wet knife over the cake.
Grandma's Chocolate Chip Cookies
1 c. butter
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
2 tbsp. vanilla
3 c. all-purpose gluten-free flour (I use Cup4Cup for this recipe)
1/2 tsp. xanthan gum (not needed if you use Cup4Cup--which already contains xanthan gum)
1/2 tsp. salt
1 tsp. baking soda
150 g. toasted pecans, coarsely chopped
300 g. Camino semisweet chocolate chips (these are fairly traded and made in a gluten-free facility)
With stand mixer and regular wire-whip beaters, combine wet ingredients. Sift dry ingredients into separate bowl. Then combine dry with wet ingredients to mix using flat beater. Add chocolate chips and pecans and mix into cookie dough. Using palms, roll dough into 1-inch balls and place onto non-stick cookie sheet. Chill in fridge for 30 minutes. Then bake 15-16 minutes. Cool 10 minutes, then remove from pan and put on cooling rack. Store in an airtight container.
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
2 tbsp. vanilla
3 c. all-purpose gluten-free flour (I use Cup4Cup for this recipe)
1/2 tsp. xanthan gum (not needed if you use Cup4Cup--which already contains xanthan gum)
1/2 tsp. salt
1 tsp. baking soda
150 g. toasted pecans, coarsely chopped
300 g. Camino semisweet chocolate chips (these are fairly traded and made in a gluten-free facility)
With stand mixer and regular wire-whip beaters, combine wet ingredients. Sift dry ingredients into separate bowl. Then combine dry with wet ingredients to mix using flat beater. Add chocolate chips and pecans and mix into cookie dough. Using palms, roll dough into 1-inch balls and place onto non-stick cookie sheet. Chill in fridge for 30 minutes. Then bake 15-16 minutes. Cool 10 minutes, then remove from pan and put on cooling rack. Store in an airtight container.
Skor Dip
1 package cream cheese
1/2 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla
1 pkg. Skor bits (yes, these are gluten free!)
Mix together and serve with cored and sectioned Granny Smith apples.
1/2 c. brown sugar
1/4 c. white sugar
1 tsp. vanilla
1 pkg. Skor bits (yes, these are gluten free!)
Mix together and serve with cored and sectioned Granny Smith apples.
Gluten-Free Pie Crust
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1 c. GF flour blend (see below)
2 tbsp. sweet rice flour (mochiko) 1 1/2 tsp. sugar 1/2 tsp. xanthan gum 1/4 tsp. salt 6 tbsp. cold butter, cubed 1 egg 2 tsp. cider vinegar |
Gluten Free Blackberry Pie
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Combine dry ingredients in medium bowl and mix well. Cut in the butter with a pastry cutter until coarse crumbs form. Make a well in the centre and add the egg and vinegar; stir just until dough forms. Shape dough into flat disc. Wrap in plastic wrap and refrigerate at least 45 minutes. No need to roll this dough; simply press it into the pie plate! Pre-bake the crust at 375'F for 10 minutes. Fill with preferred filling (e.g. quiche, pumpkin pie, etc.).
NOTE: GF Flour Blend: Mix together
NOTE: GF Flour Blend: Mix together
- 1 c. white rice flour
- 1 c. sorghum flour
- 1 c. tapioca flour
- 1 c. cornstarch
- 1 c. coconut flour
Gajar Halwa
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Nuts:
1 tbsp. ghee 1/2 c. chopped almonds, with skin 1/4 c. chopped shelled pistachios Carrots: 1 tbsp. ghee 5 c. grated carrots (about seven large) 10 whole green cardamom, bruised/crushed (more, depending on freshness) 1/2 c. milk 11 oz. can of sweetened condensed milk 1 to 2 c. half-and-half cream |
The Yummier your Carrots, the Yummier the Dessert!
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Heat the first amount of ghee in a small frying pan until hot. Add the almonds and pistachios. Heat and stir on medium for about two minutes, until toasted. Set aside. Heat the second amount of ghee in a large heavy saucepan until hot. Add the carrot, cardamom and milk. Heat and stir on medium for about three minutes, until the milk is absorbed. Stir in the condensed milk. Cook, uncovered, on medium-low for about 20 minutes, stirring frequently in the beginning and then constantly, until condensed milk is absorbed and the carrot starts to turn brown. Add half of the almond mixture. Stir. Heat and stir on low for three to four minutes until heated through. To serve, place about one third of a cup on individual serving dishes. Pour one quarter cup of cream over top of each. Divide the remaining almond mixture over top of each individual serving. Serves eight.
White Chocolate Candy Cane Popcorn
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16+ c. popped popcorn
1 c. white chocolate, melted in a double boiler (do not boil) 1/3 c. finely crushed candy cane (in food processor) 1/4 c. cup bitter sweet chocolate, melted in a double boiler (do not let boil) Pop the popcorn in an air popper. Remove the ‘old maids’. Put the popcorn into a very large bowl. Drizzle the melted white chocolate while gently stirring to coat using a slender wooden spoon. Then add crushed candy canes while gently mixing. Cool on the counter on baking trays lined with parchment paper. Once cool, drizzle with melted bitter sweet chocolate. Allow to cool completely. Break apart any chunks. Store in jars or put in bags as gifts. |
White Chocolate Candy Cane Popcorn
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Wassail
4 small sweet apples, peeled and cored
4 tbsp. brown sugar
1 tbsp, butter (cold)
1 tsp. ground cardamom
15 whole cloves
1 tsp. grated fresh ginger
4 c. good apple cider (freshly pressed)
4 c. heavy or winter GF ale
3 c. good quality sweet port
1 tsp. nutmeg
3 small or 1½ large cinnamon sticks
2-4 tbsp. granulated sugar
Pre-heat oven to 350 F. Pack1 tbsp. of brown sugar and 1/4 tbsp. of butter into the core of each apple. Place apples in a small baking dish and fill dish with 1/2 inch of water (to keep apples from burning or sticking to bottom). When oven is pre-heated bake apples uncovered for 45min. to 1-hour or until tender and soft, but not mushy. Drain water. Quarter each baked apple (or divide into eights depending on number of guests).
Combine cardamom, cloves and ginger in a small piece of cheesecloth, and tie closed with silicon band to form a spice packet.
In a large crock pot combine apple cider, ale, and port. Place cinnamon and nutmeg directly into liquids and stir to infuse nutmeg. Submerge spice packet in crock pot. Stir apples into crock pot (they'll ultimately float on top and begin to soften, fall apart and add a creamy quality to the liquid). Simmer on low/medium (never boiling) for two hours until hot spices are thoroughly infused and apples have begun to dissolve. Remove spice packet. Add sugar as needed, to remove any lingering bitterness. Serve in small mugs with a sizable piece of apple in each mug.
About Wassail:
This unique beverage has a long history in English tradition. It is related to both caroling and apple tree fertility rituals.
Here is a website that details the history of this interesting beverage.
Here is a funny look at the history of wassail.
4 tbsp. brown sugar
1 tbsp, butter (cold)
1 tsp. ground cardamom
15 whole cloves
1 tsp. grated fresh ginger
4 c. good apple cider (freshly pressed)
4 c. heavy or winter GF ale
3 c. good quality sweet port
1 tsp. nutmeg
3 small or 1½ large cinnamon sticks
2-4 tbsp. granulated sugar
Pre-heat oven to 350 F. Pack1 tbsp. of brown sugar and 1/4 tbsp. of butter into the core of each apple. Place apples in a small baking dish and fill dish with 1/2 inch of water (to keep apples from burning or sticking to bottom). When oven is pre-heated bake apples uncovered for 45min. to 1-hour or until tender and soft, but not mushy. Drain water. Quarter each baked apple (or divide into eights depending on number of guests).
Combine cardamom, cloves and ginger in a small piece of cheesecloth, and tie closed with silicon band to form a spice packet.
In a large crock pot combine apple cider, ale, and port. Place cinnamon and nutmeg directly into liquids and stir to infuse nutmeg. Submerge spice packet in crock pot. Stir apples into crock pot (they'll ultimately float on top and begin to soften, fall apart and add a creamy quality to the liquid). Simmer on low/medium (never boiling) for two hours until hot spices are thoroughly infused and apples have begun to dissolve. Remove spice packet. Add sugar as needed, to remove any lingering bitterness. Serve in small mugs with a sizable piece of apple in each mug.
About Wassail:
This unique beverage has a long history in English tradition. It is related to both caroling and apple tree fertility rituals.
Here is a website that details the history of this interesting beverage.
Here is a funny look at the history of wassail.
Pumpkin Cheesecake with Grande Marnier Sour Cream Topping
From Epicurious (slightly modified)
Crust:
3/4 cup Kinnickinnic GF graham cracker crumbs
1/2 cup finely chopped pecans (FP)
1/4 cup firmly packed light brown sugar
1/4 cup unsalted butter, melted and cooled
Cheesecake:
1 1/2 cups solid pack pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
Three 8-ounce packages cream cheese, cut into bits and softened
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon Grande Marnier Topping:
Topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon Grande Marnier / to taste
Pecans and ground cinnamon as garnish
Preheat oven to 350’ F. Prepare 8.5-9.5” spring-form pan by buttering lightly. In a bowl combine the graham cracker crumbs, pecans and brown sugar (the first 4 ingredients). Stir in the melted & cooled butter. Press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch spring-form pan. Chill the crust for 1 hour. In a bowl whisk together the pumpkin, cinnamon, nutmeg, ginger, salt and brown sugar. Set aside. In a large bowl with an electric mixer cream together the cream cheese, eggs, and sugar. Beat in the cornstarch, cream, vanilla and Grande Marnier. Beat in the pumpkin mixture. Beat the filling until it is smooth. Pour the filling into the crust.
Bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes. For the topping, in a bowl whisk together the sour cream, the sugar, and Grande Marnier. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the spring-form pan at time of serving and garnish the top of the cheesecake with the pecan halves and ground cinnamon.
Crust:
3/4 cup Kinnickinnic GF graham cracker crumbs
1/2 cup finely chopped pecans (FP)
1/4 cup firmly packed light brown sugar
1/4 cup unsalted butter, melted and cooled
Cheesecake:
1 1/2 cups solid pack pumpkin
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup firmly packed light brown sugar
Three 8-ounce packages cream cheese, cut into bits and softened
3 large eggs
1/2 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons heavy cream
1 teaspoon vanilla
1 tablespoon Grande Marnier Topping:
Topping:
2 cups sour cream
2 tablespoons granulated sugar
1 tablespoon Grande Marnier / to taste
Pecans and ground cinnamon as garnish
Preheat oven to 350’ F. Prepare 8.5-9.5” spring-form pan by buttering lightly. In a bowl combine the graham cracker crumbs, pecans and brown sugar (the first 4 ingredients). Stir in the melted & cooled butter. Press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch spring-form pan. Chill the crust for 1 hour. In a bowl whisk together the pumpkin, cinnamon, nutmeg, ginger, salt and brown sugar. Set aside. In a large bowl with an electric mixer cream together the cream cheese, eggs, and sugar. Beat in the cornstarch, cream, vanilla and Grande Marnier. Beat in the pumpkin mixture. Beat the filling until it is smooth. Pour the filling into the crust.
Bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes. For the topping, in a bowl whisk together the sour cream, the sugar, and Grande Marnier. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the spring-form pan at time of serving and garnish the top of the cheesecake with the pecan halves and ground cinnamon.
Chocolate Cheesecake
Crust:
2 c. GF Fake Oreo crumbs (filling scraped out then buscuits crushed in food processor)
1/3 c. unsalted butter, melted
Cheesecake:
3 pkg. (250 g. each) cream cheese, softened and beaten until fluffy
1 can (300 mL) sweetened condensed milk
283 g. semi-sweet chocolate, melted and cooled (using a double boiler--do NOT let it boil)
4 eggs
2 tsp. pure vanilla
Topping:
300 g. unsweetened frozen raspberries
1 tbsp.+ white sugar (to taste)
Optional topping: Whipping cream
Preheat oven to 300’ F. Prepare 8.5-9.5” spring-form pan. In a bowl combine GF Orea crumbs and melted butter. Press the mixture into the bottom and 1/2 inch up the side of the spring-form pan. Chill the crust for 1 hour.
Soften and beat the cream cheese until fluffy. Then combine with the sweetened condensed milk, chocolate, eggs and vanilla and beat on medium to high speed until smooth. Pour into prepared pan. Bake 65 minutes or until cake springs back when lightly touched. Cool. Chill.
For the topping, heat the raspberries and sugar until well combined. Sauce should be slightly tart to contrast with chocolate. Set aside.
Whip the whipping cream without sugar or flavoring. Use as garnish when serving. To serve, remove the side of the pan and garnish the top of the cheesecake with the raspberry topping. Cut with a knife wet with hot water. Serve with a dollop of whipping cream.
2 c. GF Fake Oreo crumbs (filling scraped out then buscuits crushed in food processor)
1/3 c. unsalted butter, melted
Cheesecake:
3 pkg. (250 g. each) cream cheese, softened and beaten until fluffy
1 can (300 mL) sweetened condensed milk
283 g. semi-sweet chocolate, melted and cooled (using a double boiler--do NOT let it boil)
4 eggs
2 tsp. pure vanilla
Topping:
300 g. unsweetened frozen raspberries
1 tbsp.+ white sugar (to taste)
Optional topping: Whipping cream
Preheat oven to 300’ F. Prepare 8.5-9.5” spring-form pan. In a bowl combine GF Orea crumbs and melted butter. Press the mixture into the bottom and 1/2 inch up the side of the spring-form pan. Chill the crust for 1 hour.
Soften and beat the cream cheese until fluffy. Then combine with the sweetened condensed milk, chocolate, eggs and vanilla and beat on medium to high speed until smooth. Pour into prepared pan. Bake 65 minutes or until cake springs back when lightly touched. Cool. Chill.
For the topping, heat the raspberries and sugar until well combined. Sauce should be slightly tart to contrast with chocolate. Set aside.
Whip the whipping cream without sugar or flavoring. Use as garnish when serving. To serve, remove the side of the pan and garnish the top of the cheesecake with the raspberry topping. Cut with a knife wet with hot water. Serve with a dollop of whipping cream.
Frozen Peppermint Cheesecake
Crust:
2 c. GF Fake Oreo crumbs (filling scraped out then buscuits crushed in food processor)
1/3 c. unsalted butter, melted
Cheesecake:
1 pkg. (250 g.) cream cheese, softened and beaten until fluffy
1/3 can sweetened condensed milk
2 1/4 c. crushed peppermint candy canes
2 c. whipping cream, whipped
2 tsp. peppermint extract
In a bowl combine GF oreo crumbs and melted butter. Press the mixture into the bottom and 1/2 inch up the side of the spring-form pan. Chill crust for one hour in the freezer.
In a medium bowl, soften and beat the cream cheese until fluffy. Gradually add the sweetened condensed milk to the fluffy cream cheese until smooth. Crush the candy canes in a food processor and stir into the cream cheese mixture. Add extract. Fold the whipped cream into the cream cheese. Pour cheesecake mixture into the prepared pan and spread it with the back of a spoon. Sprinkle crushed candy canes on top. Freeze overnight.
2 c. GF Fake Oreo crumbs (filling scraped out then buscuits crushed in food processor)
1/3 c. unsalted butter, melted
Cheesecake:
1 pkg. (250 g.) cream cheese, softened and beaten until fluffy
1/3 can sweetened condensed milk
2 1/4 c. crushed peppermint candy canes
2 c. whipping cream, whipped
2 tsp. peppermint extract
In a bowl combine GF oreo crumbs and melted butter. Press the mixture into the bottom and 1/2 inch up the side of the spring-form pan. Chill crust for one hour in the freezer.
In a medium bowl, soften and beat the cream cheese until fluffy. Gradually add the sweetened condensed milk to the fluffy cream cheese until smooth. Crush the candy canes in a food processor and stir into the cream cheese mixture. Add extract. Fold the whipped cream into the cream cheese. Pour cheesecake mixture into the prepared pan and spread it with the back of a spoon. Sprinkle crushed candy canes on top. Freeze overnight.
Dark Chocolate Mousse
From Epicurious (ever so slightly modified)
Mousse:
3/4 cup chilled whipping cream
4 large egg yolks
3 tablespoons sugar
pinch of salt
1 teaspoon vanilla
7 oz bittersweet chocolate (50-70% cocoa solids; not unsweetened), chopped
1 1/4 cups chilled whipping cream
Garnish:
1 cup whipping cream
White sugar, to taste
Vanilla, to taste
For this recipe you will need an instant read thermometer. Chill 8 stemmed glasses.
Mousse:
3/4 cup chilled whipping cream
4 large egg yolks
3 tablespoons sugar
pinch of salt
1 teaspoon vanilla
7 oz bittersweet chocolate (50-70% cocoa solids; not unsweetened), chopped
1 1/4 cups chilled whipping cream
Garnish:
1 cup whipping cream
White sugar, to taste
Vanilla, to taste
For this recipe you will need an instant read thermometer. Chill 8 stemmed glasses.
- Heat 3/4 c. whipping cream in a 1-quart heavy saucepan until hot.
- Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well. Then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer.
- Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
- Melt the chocolate in a double boiler (or a metal bowl set over a pan of simmering water), stirring frequently. Whisk custard into chocolate until smooth, then cool.
- Beat 1 1/4 c. whipping cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
- Spoon mousse into 8 (6-ounce) chilled stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving. Garnish with lightly sweetened whipped cream. Makes 8 servings. Mousse can be chilled up to 1 day.
- To garnish, whip the remaining 1 c. whipping cream, adding sugar and vanilla to taste.
Carrot Cake - GLuten Free
Cake:
8 oz. (225 g.) carrots
2 oz. (60 g.) toasted pecans
1 c. brown sugar
1/2 c. pureed carrots baby food
1/2 c. + 2 tbsp. vegetable oil
1 tsp. vanilla
3 large eggs
1 1/2 c. gluten free AP flour (I use Namaste for this recipe)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. xanthan gum (ONLY IF there is NONE already in your flour mixture)
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
Icing:
250 g. cream cheese
1 1/4 c. icing sugar
Preheat oven to 350F. Lightly grease a 8x13 glass pan, line it with parchment paper, and spray again with oil. Coarsely grate carrots using grater attachment of food processor. Set aside. Chop toasted pecans into small pieces. Set aside. Beat wet ingredients using stand mixer with wire whip until smooth and thick. Sift dry ingredients together into a bowl. Whisk to combine, then pour into wet ingredients and mix using flat beater until well combined. Fold in carrots and nuts. Pour batter into pan and cook 35-40 minutes, until golden and risen and the middle bounces back when lightly pressed. Mix cream cheese and icing sugar using wire whip. Sweeten to taste. Spread on the cooled cake.
8 oz. (225 g.) carrots
2 oz. (60 g.) toasted pecans
1 c. brown sugar
1/2 c. pureed carrots baby food
1/2 c. + 2 tbsp. vegetable oil
1 tsp. vanilla
3 large eggs
1 1/2 c. gluten free AP flour (I use Namaste for this recipe)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. xanthan gum (ONLY IF there is NONE already in your flour mixture)
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
Icing:
250 g. cream cheese
1 1/4 c. icing sugar
Preheat oven to 350F. Lightly grease a 8x13 glass pan, line it with parchment paper, and spray again with oil. Coarsely grate carrots using grater attachment of food processor. Set aside. Chop toasted pecans into small pieces. Set aside. Beat wet ingredients using stand mixer with wire whip until smooth and thick. Sift dry ingredients together into a bowl. Whisk to combine, then pour into wet ingredients and mix using flat beater until well combined. Fold in carrots and nuts. Pour batter into pan and cook 35-40 minutes, until golden and risen and the middle bounces back when lightly pressed. Mix cream cheese and icing sugar using wire whip. Sweeten to taste. Spread on the cooled cake.
Blueberry Lemon Bars
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3/4 c. coconut flour
1/2 c. tapioca starch 1 tbsp. baking powder 1/4 tsp salt 1/2 c. + 1 tbsp. coconut oil 1/2 c. granulated sugar 2 tbsp. lemon juice 3/4 c. unsweetened applesauce 1 c. blueberries |
Gluten Free Blueberry Lemon Bars
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Preheat oven to 350F. Line a square 8”x8” baking pan with parchment paper. Sift dry ingredients into bowl of stand mixer. Add wet ingredients to dry ingredients and mix until it forms a thick, even dough. Gently fold blueberries into the mixture using a spatula. Place dough into the baking pan and press dough evenly into the pan. Bake for 41-43 minutes. Serve warm or cold with a dollop of coconut whipped cream (recipe below).
Coconut Whipped Cream
1
c. coconut cream (chilled)
1/3 c. icing sugar (to taste)
Take a chilled can of coconut cream and scoop out the solid part of the cream. (I store several cans of coconut milk--17% fat--in the fridge at all times.) Pour or scoop the cream out of the can into a small mixing bowl. Whip using a handheld mixer on high until soft peaks form, about 2 minutes. Sift icing sugar into bowl and continue to whip. Add sugar as needed. Store in refrigerator and serve chilled. Can be made a couple of hours ahead.
1/3 c. icing sugar (to taste)
Take a chilled can of coconut cream and scoop out the solid part of the cream. (I store several cans of coconut milk--17% fat--in the fridge at all times.) Pour or scoop the cream out of the can into a small mixing bowl. Whip using a handheld mixer on high until soft peaks form, about 2 minutes. Sift icing sugar into bowl and continue to whip. Add sugar as needed. Store in refrigerator and serve chilled. Can be made a couple of hours ahead.
Strawberry Shortcake
This recipe makes a more cake-y biscuit, not a traditional biscuit.
6eggs
1 tsp. pure vanilla extract
1/2 c. maple syrup
1/2 c. coconut flour (sifted)
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 c. almond flour
1/2 c. coconut oil, melted
Preheat oven to 350F. In a standing kitchen mixer, blend eggs, vanilla, and maple syrup. Use the beater attachment for the entire recipe. Sift dry ingredients into a small bowl. Whisk to mix well. Add the almond flour and the dry ingredients to the wet. Then, drizzle in the melted oil as it’s mixing. Blend until smooth and creamy. If too liquidy, add more coconut flour. Pour batter into a lightly greased muffin tin. (I use the mini-cheesecake ones with the removable bottoms.) Bake shortcakes for 30-35 minutes, remove from oven, and allow to cool. Serve sliced in half, with a dollop of coconut whipped cream and fresh strawberries piled on top.
6eggs
1 tsp. pure vanilla extract
1/2 c. maple syrup
1/2 c. coconut flour (sifted)
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1/4 c. almond flour
1/2 c. coconut oil, melted
Preheat oven to 350F. In a standing kitchen mixer, blend eggs, vanilla, and maple syrup. Use the beater attachment for the entire recipe. Sift dry ingredients into a small bowl. Whisk to mix well. Add the almond flour and the dry ingredients to the wet. Then, drizzle in the melted oil as it’s mixing. Blend until smooth and creamy. If too liquidy, add more coconut flour. Pour batter into a lightly greased muffin tin. (I use the mini-cheesecake ones with the removable bottoms.) Bake shortcakes for 30-35 minutes, remove from oven, and allow to cool. Serve sliced in half, with a dollop of coconut whipped cream and fresh strawberries piled on top.
Raspberry Polenta Cakes
1 c. butter
1 c. superfine granulated sugar
3 large eggs
1 c. ground almonds/almond meal
1 1/4 c. polenta or fine cornmeal
Zest and juice of 2 lemons
300 g. fresh raspberries
1 c. coconut cream
1/3 c. icing sugar (to taste)
Preheat oven to 350F. Lightly grease pans (I use mini cheesecake tins with removable bottoms; each cup is 7.5cm diameter and there are 6 to a pan = 2 pans.) Using a stand mixer with a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well between additions. Add 1-2 tbsp. of the ground almonds with the last egg to prevent curdling. Add the remaining almonds, polenta, lemon zest and juice. Remove mixing bowl from stand mixer and gently fold in 100g of raspberries. Divide the mixture between 12 cheesecake cups. Scatter 3 raspberries onto each. Bake for 25 minutes, until the cakes spring back when lightly touched in the centre. Allow to cool in pan.
Take a chilled can of coconut cream and scoop out the solid part of the cream. (I store several cans of coconut milk--17% fat--in the fridge at all times.) Pour or scoop the cream out of the can into a small mixing bowl. Whip using a handheld mixer on high until soft peaks form, about 2 minutes. Sift icing sugar into bowl and continue to whip. Add sugar as needed. Store in refrigerator and serve chilled. Can be made a couple of hours ahead.
At time of serving, garnish with a dollop of coconut cream (recipe above) and fresh raspberries.
1 c. superfine granulated sugar
3 large eggs
1 c. ground almonds/almond meal
1 1/4 c. polenta or fine cornmeal
Zest and juice of 2 lemons
300 g. fresh raspberries
1 c. coconut cream
1/3 c. icing sugar (to taste)
Preheat oven to 350F. Lightly grease pans (I use mini cheesecake tins with removable bottoms; each cup is 7.5cm diameter and there are 6 to a pan = 2 pans.) Using a stand mixer with a large mixing bowl, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well between additions. Add 1-2 tbsp. of the ground almonds with the last egg to prevent curdling. Add the remaining almonds, polenta, lemon zest and juice. Remove mixing bowl from stand mixer and gently fold in 100g of raspberries. Divide the mixture between 12 cheesecake cups. Scatter 3 raspberries onto each. Bake for 25 minutes, until the cakes spring back when lightly touched in the centre. Allow to cool in pan.
Take a chilled can of coconut cream and scoop out the solid part of the cream. (I store several cans of coconut milk--17% fat--in the fridge at all times.) Pour or scoop the cream out of the can into a small mixing bowl. Whip using a handheld mixer on high until soft peaks form, about 2 minutes. Sift icing sugar into bowl and continue to whip. Add sugar as needed. Store in refrigerator and serve chilled. Can be made a couple of hours ahead.
At time of serving, garnish with a dollop of coconut cream (recipe above) and fresh raspberries.
Torta Caprese Bianca
(Italian Lemon Almond Cake)
From: http://www.texanerin.com/2012/06/grain-free-italian-lemon-almond-cake-torta-caprese-bianca.html#_a5y_p=1872407
200 g. white chocolate chips
2 tbsp. cream (almond milk is fine)
4 lemons (need 2 tbsp. zest and 2 tbsp. juice)
4 large eggs, separated
180 g. butter at room temperature
100 g. granulated sugar
2 tbsp. lemon zest
1 tsp. lemon extract
320 g. almond flour
30 g. granulated sugar
Preheat oven to 350°F. Lightly grease mini cheesecake tins with removable bottoms, line with parchment paper, and spray again. In a double boiler, combine the white chocolate and milk. Melt gently and combine. Allow to cool. Zest the lemons (should yield 2 tbsp.) and set aside. Juice the lemons, setting aside 2 tbsp. for recipe. Separate yolks into a ramekin and whites into a small mixing bowl. Set aside. Beat the butter with 100 g. sugar until fluffy. Then add the zest, yolks and lemon extract and beat until well combined. Add the almond flour and melted chocolate. Add the 2 tbsp. of lemon juice. Beat until just combined. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add 30 grams sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined, using the flat beater on low speed. Spoon the batter into the prepared cheesecake pans. Bake for 25 minutes. Garnish with icing sugar or a dollop of coconut whipped cream at time of serving.
200 g. white chocolate chips
2 tbsp. cream (almond milk is fine)
4 lemons (need 2 tbsp. zest and 2 tbsp. juice)
4 large eggs, separated
180 g. butter at room temperature
100 g. granulated sugar
2 tbsp. lemon zest
1 tsp. lemon extract
320 g. almond flour
30 g. granulated sugar
Preheat oven to 350°F. Lightly grease mini cheesecake tins with removable bottoms, line with parchment paper, and spray again. In a double boiler, combine the white chocolate and milk. Melt gently and combine. Allow to cool. Zest the lemons (should yield 2 tbsp.) and set aside. Juice the lemons, setting aside 2 tbsp. for recipe. Separate yolks into a ramekin and whites into a small mixing bowl. Set aside. Beat the butter with 100 g. sugar until fluffy. Then add the zest, yolks and lemon extract and beat until well combined. Add the almond flour and melted chocolate. Add the 2 tbsp. of lemon juice. Beat until just combined. In a separate bowl with spotlessly clean beaters, beat the egg whites until soft peaks form. Gradually add 30 grams sugar to the egg white mixture. Fold the egg whites into the almond batter until well combined, using the flat beater on low speed. Spoon the batter into the prepared cheesecake pans. Bake for 25 minutes. Garnish with icing sugar or a dollop of coconut whipped cream at time of serving.