Gluten-Free Recipes for Dairy-Free

Sundried Tomato Vinaigrette or Pesto

From Chef Oonagh Williams of Royal Temptations Catering

This vinaigrette adds a new flavor to summer salads. I like to mix summer fruits with lettuce, tomatoes and cucumber.

I like quite an intense sundried tomato flavor, and you might like it milder. Plus different brands of oils, vinegar, tomatoes, etc. will all make a difference in the final taste—not bad, just different. In my hands-on classes where students have their own ingredients, it is interesting to see the difference in taste just based on different brands of canned tomatoes.

This vinaigrette will keep for several days. If you use a high quantity of olive oil, refrigeration will make the vinaigrette’s olive oil look like melted butter solidified, but it will melt and reincorporate at room temperature. I don’t like to use just olive oil. I find that just extra-virgin olive oil can be quite bitter and overpower a vinaigrette. 

Vinaigrette

Makes about 1 cup vinaigrette, refrigerate the remainder.

Ingredients:

• 1/4 cup oil-packed sundried tomatoes
• 1 tsp sugar
• 1 tsp Dijon mustard
• ¼-1/2 tsp salt to your taste
• Pinch of garlic powder. I find raw garlic stays with you.
• Freshly ground black pepper
• 2 tbsp olive oil
• 6 tbsp avocado oil (or put the 2 tbsp olive oil in a 1/2 cup and add avocado oil to fill)
• 1 tbsp balsamic vinegar, or apple cider vinegar, or lemon juice or wine vinegar. They are all good just different. Do buy a good quality brand of balsamic vinegar, there is a huge difference in taste. Trader Joe’s has a white balsamic vinegar and with that the vinaigrette doesn’t become as dark.
• About 4 large basil leaves. Omit if your family won’t eat little green things
• ½ cup fresh parsley. Omit if your family won’t eat little green things
• The green parts of 2 green onions
• 1/2 cup water. Yes, water, but slowly for taste. If you add extra oil you’re adding to fat calories, if you add extra vinegar in large quantities then the vinaigrette will be very acidic. Years ago, Good Seasons made a packet of dry Italian seasoning you made up yourself with oil and water. Then they offered a “lite” version which really just reversed the quantities of oil and water.

Instructions:

1. Put vinaigrette ingredients except for water, parsley, basil and green onion in a food processor, blender or an immersion blender and run until reasonably smooth but still with some bits.
2. Add herbs and run/pulse to chop. You still want the herbs visible not pureed to a green sauce. Add water to thin or to taste. I normally taste test a vinaigrette with a piece of lettuce to get a better idea of the taste than just on a spoon.
3. Adjust seasoning to your taste. Flavor will develop if you let it stand for an hour.

Notes: 

1. Add some hot pepper jelly (1-3 tsps) and cilantro for a Mexican-style vinaigrette. I also like Penzey’s Arizona Dreaming blend for some heat. If you normally cook with hot spices, you know how much heat your family likes.
2. Use different mustards. Koops makes a sweet-spicy mustard called Arizona Heat. I tend to buy Koops’ mustards since they are labeled gluten-free and include regular Dijon, honey Dijon, spicy brown and others.
3. Add orange or lime zest and juice.
4. Honey as a sweetener adds to the flavor.
5. Use as the oil base to pan fry or roast fish, chicken, etc.

Pesto

To make the above vinaigrette into a pesto, add at least 1/4 cup parmesan, more basil, and nuts. Roasted cashews or roasted sunflower seeds both give a nice flavor to a pesto and sunflower seeds are safe for people with nut allergies. I don’t use pignoli (pine nuts) for my pestos because they are expensive, not so easy to find, can be rancid and have quite a strong taste. 

You can do a lot with pesto: add dollops of pesto to soup; mix it into marinara sauce; add to Alfredo sauce; mix Alfredo sauce with marinara sauce and pesto; mix into sour cream; mix into cream cheese, scones or biscuits; add to soft butter. You can add 1-2 cloves of peeled garlic since pestos are normally mixed with cooked pasta or as part of a sauce. I’ve also used freshly roasted garlic. A friend of mine makes her pesto without cheese and nuts, freezes the pesto, and only adds cheese and nuts when she thaws it and will use it immediately. What other ideas do you have?

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Layered Almond, Custard, Chocolate and Toffee Cake

From Chef Oonagh Williams of Royal Temptations Catering

We took a drive to IKEA to get some more storage containers. Their restaurant and food market have few gluten-free items except for two almond cakes imported from Sweden and made with almond flour. Of course, I bought them as an indulgence and then made my own with whole ingredients.

The base of this cake is my master almond cake recipe, then custard, toffee pieces and a chocolate glaze.

Gluten-Free Almond Cake Base
Naturally gluten-free, easily dairy-free, and paleo. All the buzz words but still delicious.

Ingredients:

• 3/4 stick (3oz) very soft butter (to make dairy-free, substitute coconut oil or Earth Balance butter)
• 3/4 cup ordinary sugar
• 3 large eggs
• Pinch of salt
• 1 and 3/4 cup of almond meal/flour slightly rounded
• 1 tsp gluten-free baking powder
• no xantham gum needed

Directions:

1. Preheat oven to 350°F/ 170°C.
2. Place all ingredients in a 4 cup (1 liter) mixing bowl and beat until well blended and fluffy, around 2 minutes. The mix will go lighter in color as you beat it.
3. Grease and flour two round 9 inch cake pans.
4. Spread in cake mix.
5. Bake in the oven for about 15–20 minutes until well-risen, golden-brown, and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
6. Remove from oven, immediately run a thin spatula around the inside of the pans, wait 5 minutes, and then turn out to cool. If you leave cake longer, then sugar in cake will stick to the sides of the pan.

Custard Filling

• 1 packet of 4 portion Jello instant vanilla pudding
• 1 and 3/4 cup whole milk or your favorite substitute (to make dairy-free, try coconut milk)

Follow instructions on the Jello packet. Let chill for a few hours, or until it is set.

Glaze

• ½ cup cream (or a dairy-free sub)
• ½ cup chocolate

Melt chocolate in cream until totally smooth. Refrigerate for several hours.

Assembly

1. Put one 9 inch cake on a serving plate and spread with half of the chilled custard.
2. Place the second cake on top and spread with remaining half of the custard.
3. If serving soon, sprinkle with toffee. After one day, the toffee starts dissolving. The original recipe had toffee pieces covered in chocolate so they would stay hard. I used Heath bar milk chocolate toffee bits, which are labeled gluten free. Make your own toffee if you need it to be dairy-free.
4. Remove chocolate glaze from fridge, stir and slowly persuade it to cover the top of the custard and toffee and drip down the sides. Don’t dump it in one blob or custard and toffee will heavily roll over sides.
5. Finish by sprinkling with more toffee. I used Trader Joe’s English toffee bits, which are labeled gluten-free. They are little logs of toffee covered in chocolate and nut sprinkles that stay hard.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Pumpkin Cake

From Oonagh Williams of Royal Temptations Catering

This is the original pumpkin quick bread from my wheat flour days that I’m sure many of you used to bake.  I’ve been making it gluten-free for years, it can be dairy-free without any of the dairy add-ins/ons. Without the cream cheese, a slice or two is a good sustaining breakfast or snack.  

I try and use less xanthan gum or even none if I can, as you get an even fluffier texture when baked. 

There is no xanthan gum in this recipe.

Gluten-Free Pumpkin Cake

Ingredients:

• 1/2 of 15 oz can (8oz) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin)
• 1c + 2 tbsp sugar (8 oz) 
• 1/2c (4oz) melted coconut oil or almond oil or avocado oil
• 3 large eggs
• 1/3 c water 
• 1 tsp gluten-free vanilla extract 
• 1+1/4 c (5+3/4 oz) my gluten0free flour mix or same by weight of King Arthur Flour gluten-free all-purpose flour (no xanthan gum, no baking powder, only flour blend)
• 1 tbsp (15 ml) gluten-free apple pie or pumpkin pie spice that you know you can eat. So many brands aren’t labeled gluten-free. 
• 1/2 c (2 oz) almond meal 
• 1 tsp (5 ml) baking soda
• 1 tsp (5ml) gluten-free baking powder 
• pinch of salt
• 1/3 c craisins – dried cranberries
• 1/3 c golden raisins (known as sultanas in UK) or ordinary raisins
• 1/3 c chopped pecans or other nuts. 

Cream Cheese Center
Mix together:

• ½ of 8 oz brick of cream cheese softened– I use lite 
• 1 egg yolk or 1 tbsp liquid egg substitute
• 2 tbsp sugar
• 1 tsp gluten-free vanilla extract 

Streusel
Mix together:

• ¾ c chopped pecans or nut of choice 
• ¼ c sugar 
• 2 tbsp light brown sugar 
• 1 tsp gluten-free apple or pumpkin pie spice

Directions:

1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
2. Stir all dry ingredients together, then add and beat in dry ingredients. Stir in fruit and nuts.
3. Grease and gluten-free flour a 10” bundt pan.
4. Sprinkle half of the streusel around base of pan and pour in half of batter.
5. Gently spread cream cheese mix on top of batter.  It won’t be perfect and might sink a bit.  Try not to spread cream cheese to sides of pan or it will stick.
6. Gently pour in second half of batter and sprinkle second half of streusel on top.
7. Bake in preheated 350 * oven for 45-55 minutes. If top is browning too much, cover with foil. The cake will rise and dome and look cracked from nuts and sugar.
8. I prefer using a bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than regular flour cakes. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely.  Cake keeps fresh for quite a few days, freezes and nukes well.

Watch me make variations of this cake:

• 2011 on NH’s ABC WMUR Cooks Corner with gluten-free pumpkin bread (recipe slightly changed now)
• 2017 on NH’s ABC WMUR Cooks Corner with gluten-free pumpkin made into ginger cake with crystallized ginger.

For Halloween, make the pumpkin cake in cupcakes, without filling. Frost with cream cheese frosting, tinted orange if you want (mix red and yellow food coloring together.  A recent bottle of McCormick’s food coloring stated it was a gluten-free food.) Top with Halloween candies that are gluten-free. 

Note: cream cheese filling and streusel adapted from a recipe in Port Danby Cozy mystery by London Lovett.

My rice-free GF mix:

• ½ cup potato starch 
• ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.  
• 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
• 2 tbsp sorghum flour: Bob’s Red Mill. 

Larger quantity:

• 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. 
• 1+3/4 c of Tapioca Starch is 7 oz
• Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
• Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

Egg-Free Chocolate Cake

From Oonagh Williams of Royal Temptations Catering

After asking a friend to share a new cake recipe, she pointed me to The Joy of Baking, and a chocolate cake that I could adapt to gluten-free, use butter or oil, make egg-free and didn’t use flaxseed meal, chia seeds, or any egg alternative. 

I’ve made this cake several times, it’s very quick and easy to make, everyday ingredients. Since gluten-free flours have little flavor compared to wheat flour I used light brown sugar rather than regular sugar. For laziness as well as to make it dairy-free, I have used both almond oil and avocado oil. Using melted butter would give more flavor. Interestingly if you Google this cake, there are quite a few recipes for it, many claiming authorship and changing quantities of ingredients. 

Gluten-Free and Egg-Free Chocolate Cake

Ingredients:

• 1 1/3 cups King Arthur, all-purpose, gluten-free flour, no xanthan gum or baking powder. 
• 1 cup packed light brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon gluten-free baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup avocado oil, or almond oil
• 1 cup warm water 
• 1 tablespoon lemon juice or apple cider vinegar
• 2 teaspoons gluten-free vanilla extract
• 1/2 teaspoon pure coffee extract (optional), zest of orange, or different gluten-free extracts

Chocolate Ganache

• 1 c, 6 ounces, gluten-free semi-sweet chocolate chips – I use Tollhouse
• 1 c, 8 fl oz heavy cream 

Directions:

1. Preheat oven to 350*F (180* C) and place the oven rack in the center of the oven. Butter or spray an 8 or 9 inch (20 or 22cm) cake pan with a nonstick cooking spray, line the bottom of the pan with parchment paper, spray paper and dust pan with cocoa.
2. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the melted butter or oil, water, lemon juice or apple cider vinegar, vanilla extract, and coffee extract (if using). Beat all the ingredients together until well blended. Pour the wet batter into your pan and bake in preheated oven for about 28 – 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Don’t overcook it. Remove from oven and place on a wire rack to cool for about 10 – 15 minutes before removing the cake from the pan.

Chocolate Ganache: Heat cream in a microwave-safe jug for about 1 minute. Stir in the chocolate, and leave for a few minutes.  Stir until smooth.  I like to use an immersion blender to make the ganache totally smooth.  

Leave in the fridge for at least an hour so ganache thickens and then spread over top and sides of cake.

I also tried making this with ¾ cup milk and one egg rather than 1 c water.  The photo shows whole cake with ganache and chopped nuts. The cake rose more and was definitely moister.  Without the egg, I found edges of cake were a bit harder, not bad, just noticeable to me.  

Original recipes talk about putting dry ingredients in cake pan, adding wet ingredients, mixing and baking. I find it easier to mix in 4 c (1 ltr) pyrex jug and pour into cake pan.  Flour and cocoa tend to fly everywhere when mixed in shallow pan.

Note that unsweetened cocoa (Hershey’s regular) reacts with vinegar/lemon juice giving a reddish tinge, like red velvet cake.

Marinated Mushrooms

From Oonagh Williams of Royal Temptations Catering

Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors. These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats, etc. 

For Easter, serve these mushrooms with spiral, boneless, brown sugar spice ham (not sweet or spicy). My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

• ¼ cup red wine vinegar
• 1/3 cup oil (I use avocado oil) 
• 1/3 cup water
• 1 teaspoon Dijon mustard
• 2 Tablespoon light brown sugar
• ¼ cup freshly chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper or 8 peppercorns
• 3 small bay leaves
• 4 cloves garlic, peeled and crushed
• 1 medium onion, peeled, halved, thinly sliced and separated
• 1 lb whole baby mushrooms, cleaned

Directions:

1. Combine all ingredients except mushrooms in a non reactive (stainless steel or non stick) saucepan, bring to the boil, reduce heat, cover and simmer for 5 minutes. Vinegar smells strong as it heats.
2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes. Mushrooms will shrink and produce liquid.
3. Remove from heat, pour into glass or similar non-reactive dish, cover and chill.
4. Allow to marinate for at least 4 hours.

Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney. Great on French bread with cheese, anywhere. 

Almond Macaroons

From Oonagh Williams of Royal Temptations Catering

You can use different nut flours for this recipe. Different brands and fineness of the almond flour/almond meal change the macaroon. My friend uses Trader Joe’s almond meal (meaning ground with skin left on so ‘freckly’) and I use Costco’s own almond flour (blanched, white colored as without skin, aka ground almonds in England) both labeled gluten free. I kept decreasing the amount of almond flour to get the chewiness I wanted, similar to ones my friend made.  When I used her cup measures with almond flour, they were dense and not chewy. This is a very simple recipe, quick to make, and a small enough quantity to find out if you like them.

Ingredients:

• ¾ cup (2+1/2 oz) almond flour (or 1 cup Trader Joe’s almond meal) 
• 1/3 cup (2+1/2 oz) sugar 
• ½ tsp gluten-free almond extract for extra almond flavor 
• 1 large egg
• 1/2 cup chopped, flaked almonds 

Directions:

1. Preheat oven to 350* and line cookie sheet with parchment paper.
2. Mix almond flour and sugar in a 4 cup bowl.
3. Break up egg with a fork, add egg and almond extract to flour mix, and stir until mix forms a soft, moist paste.
4. I use a #60 / one tablespoon cookie scoop (number should be engraved on inside metal ring that releases cookie dough)
5. Put chopped almonds in a cereal bowl. Scrape cookie scoop against side of bowl to cut off excess mix. Drop a scoop of dough into almonds and shake the bowl to cover the ball in almonds.  It’s easier to do one at a time. Lift soft ball onto cookie sheet leaving about one inch between balls.  I have tried just covering the top of the ball in almonds, but the macaroons tend to stick to parchment paper without chopped almonds on bottom.  Flatten all balls slightly.

6. Bake in preheated oven for about 15 minutes, macaroons should be lightly golden brown, firm but still soft. Remove from the oven and let cool.

Drizzle with chocolate, sandwich with chocolate ganache or buttercream and raspberry jam. Bake until harder and use it as a substitute for Amaretti cookies in recipes.

Wine & Rosemary Beef

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Heading into the holiday season and then other get-togethers, I wanted an entrée easily made, with easily available ingredients. And then I saw packets of roasted, vacuum packed, organic chestnuts in my local chain grocery store. My father always made a chestnut stuffing to go with the roast turkey.  London at Christmas with gleaming bright Christmas lights across the streets and in shop windows on Oxford Street and all the other street names you recognize. Braziers of roast chestnuts giving off light and heat on a winter’s night, trying to peel a hot chestnut with gloves on and then burning your tongue with the lovely flavor are special memories.

I’ve always made my beef stroganoff with sirloin steak. Traditionally it’s made with beef tenderloin/fillet steak and cooks in minutes, but you need to take out a mortgage for the recipe for a party and also count on being able to get well butchered, matured beef for flavor and tenderness. Beef stroganoff is a very popular recipe with students and clients and one I have to always cook for certain clients. If you decide on this for a party, buy the beef sirloin when it’s on sale, trim it of fat, cut it up yourself rather than have the butcher do it and freeze ready to make a day or two in advance of the party. The flavor does develop and mellow if made in advance and helps you keep your sanity knowing another dish is prepared. 

Gluten-Free Wine & Rosemary Beef

Ingredients

6-8 portions when served as part of a meal with other dishes

• 2 lbs boneless beef sirloin, trimmed. Slice into thin slices about 2-3” long x 1” wide x1/4”-1/2” thick. 
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 Tablespoons butter or olive oil 
• ¾ cup orange juice 
• ¾ cup Marsala wine 
• ¾ cup gluten-free chicken stock
• Zest of one orange, and then remove peel/skin of orange, segment and use for garnish
• 4 x 4-inch stalks fresh rosemary
• 2 3.5 oz bags of cooked, peeled chestnuts
• ½ 10 or 12 oz tub of fresh mushrooms  
• Cornstarch to thicken, as needed
• Chopped fresh parsley
• Salt and pepper

Directions

1. Melt butter/olive oil in pan and gently cook onions and garlic until translucent. This sweetens the onions and garlic.
2. Turn up heat, add beef strips, and sauté until strips are evenly brown or seared. 
3. Add Marsala wine, orange juice, chicken stock, orange zest, rosemary stalks, salt and ground pepper, stir well, turn temp to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on quality of sirloin, size of pieces and pan used. Use your slow cooker if you have one for cooking and reheating. Check that the pan is cooking at the lowest possible heat otherwise all the juices will evaporate away, leaving a dry mass. Add ½-1  cup water if going dry.
4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5. Dependent on amount of juices, thicken with cornstarch and let it cook for 2-3 minutes.
6. Add chestnuts and let them simmer for a few minutes. If you add chestnuts too early, they break up, so you get the flavor but not the mouth experience of whole chestnuts.
7. Remove stalks of rosemary, leaving just the needles, sprinkle with fresh parsley, and garnish with orange segments.

I have also made this with Angus beef bottom round, labeled for a pot roast. Cut off heavy fat, and cut into small cubes. Roughly 2 hours in 350 oven or 30 minutes in pressure cooker once it comes to pressure. 

Candy Corn Mini Muffins

Master Almond Cake

From Chef Oonagh Williams of Gluten Free Cooking with Oonagh

This is a variation of my English Bakewell Tart with shortbread pastry crust, raspberry preserves layer, almond cake and sliced almonds. One of my son’s most favorite desserts so the first one I made completely gluten-free. If you can only eat other nuts, then weigh (roughly eyeball from packet) nut you can eat, add sugar and process together in food processor until nuts are very finely ground. Sugar helps stop nuts from turning into a paste. 

This is what I make for those times we’re asked to bring something to a meeting. Throw it all in a bowl and beat. I get into trouble with friends at conferences if I don’t bring it with me. Including flying from Boston to Atlanta to speak at a GIG conference. I was on a four page cover wrap for Blue Diamond Almonds for National Food and Wine magazine.

Gluten-Free Almond Cake

makes 1 x 8×8 or 1 x8″ cake pan. About 1 “ deep.

Naturally gluten-free, easily dairy-free, paleo, can be made egg-free.

Ingredients:

• 1/2 stick (2oz) very soft butter 
• ½ c (4 oz) ordinary sugar
• 2 large eggs
• Pinch of salt
• 1+1/4 cup (4 oz, 115g) of almond meal/flour slightly rounded 
• 1/2 tsp gluten-free baking powder – I use Rumford’s, labeled gluten-free
• 2 tsp gluten-free almond extract – I use Penzey’s that they say is gluten-free. Optional but adds to flavor.
• Topping: powdered sugar, ¼ – ½ c sliced almonds

Note: Different brands of almond flour or almond meal will often give a different weight to volume measure. For best results weigh.

Directions:

1. Preheat oven to 350*F/ 170*C.
2. Place all ingredients in 4 c (1 ltr) mixing bowl and beat until well blended and fluffy- 2 minutes.  Mix will go lighter in color as you beat it.
3. Spread mix in greased and gf floured 8×8, or one 8” cake pan. Sprinkle with sliced almonds.
4. Bake in 350* oven for about 25-30 minutes until well risen, golden brown and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
5. Remove from oven, serve warm or cold,  sprinkled with powdered sugar.

Variations:

• Cut into wedges and serve with raspberry sauce.  
• Cook in 8×8 pan and cut into tiny squares for a buffet table. 
• Cook in 8×8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles.
• Divide mixture between 2 holes of Wilton Giant Whoopie pie pan or 2 x 8 inch cake pans to make thin layer cake.
• Divide mixture in 12 holes of Wilton mini whoopie pie pan,  watch for temperature as dark lined pan browns rapidly underneath. Use as base for individual Baked Alaska, different strawberry shortcake, ice cream sandwiches.
• Top with chocolate ganache, raspberry, mango couli, fresh berries.
• Spread cooled cooked cake with Nutella and top with more almonds, make a chocolate ganache with either equal quantities of heavy cream and semi sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gf, cf chocolate.  Serve in puddle of raspberry sauce or with a mix of fresh berries slightly sweetened, add some Amaretto. 
• Whip 1 cup cream until nearly stiff, whip in 1/2 c Nutella and chill to stiffen. Use as filling or topping.
• If you don’t use almond extract, you really do need to add the zest of 1-2 lemons or 1-2 oranges if you eat the cake plain. You can also add 1-2 tbsp poppy seeds and make a melted lemon juice/sugar glaze to drizzle on top of baked cake.

Sweet Slice Ham with Cranberry Chutney

Sweet Slice Ham with Cranberry Chutney

December 19, 2018

Courtesy of Boar’s Head

This sweet and tangy cranberry chutney perfectly complements the rich flavor of our Sweet Slice Boneless Smoked Ham for an elegant dish worthy of any holiday gathering.

Gluten-Free Sweet Slice Ham with Cranberry Chutney

Ingredients:

• cup Cranberry-Pomegranate Juice
• 1 tbsp Red wine vinegar
• 2 tbsp Cranberries
• ¼ tsp Ground ginger
• ½ tsp Ground cinnamon
• ½ cup
  Sweet Vidalia Onions in Sauce
• 2 tsp
  Honey Mustard
• Sweet Slice Boneless Smoked Ham, Sliced

Directions:

1. Heat the juice in a small saucepan and add the red wine vinegar.
2. Add the dried cranberries, cover and let steep 15 to 20 minutes.
3. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller portions if desired.
4. Serve slightly warm along with ham slices, or store in the fridge until ready to use.

<< Back to Recipes