Gluten-Free Recipes for Dessert

May 28, 2019

Mango Cream Pie

 

From Chef Oonagh Williams of Gluten Free Cooking with Oonagh 

I love ripe sweet mangoes, but unfortunately in NH you rarely get mangoes that are sweet and ripe when you buy them.  Too much of our grocery store fruit looks ripe, smells ripe but doesn’t taste ripe.  I’ve also decided that frozen mango, canned mango in syrup or glass jars of mango just don’t compare to flavor of fresh mango.

I saw a recipe for mango cream pie and had some mangoes.  The recipe was the regular milk, sugar, corn starch and eggs plus mango. I made it, didn’t taste enough of mangoes and who wants to heat up a kitchen and have to wait for custard to cool in the heat.  I was going to make cream and mango set with gelatin then remembered another summer dessert recipe we enjoy.  Our local Indian restaurant had a dessert on the buffet that was commercial, ready made banana pudding mixed with canned fruit. I used instant vanilla jello pudding, mango juice/nectar and fresh fruit.  Made in a few minutes and everyone loves it.  That’s my quick version #2, I also make a variation of my dirt pie #1, we think is even more delicious but dirties more bowls and higher calories. We also prefer this mango cream on its own, not in a cookie crumb crust, so it’s smooth and velvety – except if you finish with some toasted almonds or madacamia nuts.

Note: I buy ‘Best’ mango juice, 32 oz bottle, $2.99, 50% juice, with water and sugar and nothing else.  imported seasonally from Egypt. The bottle I bought last week in my regular grocery store, had a 12 month shelf life, unopened.  You can buy a 12 oz small bottle or can of juice, but many brands are much lower quantities of mango, less flavor plus additives. (www.aitco-best.com)

Directions:

Mango Cream #1

2 ripe, sweet ataulfo/champagne/alphonso mangoes or other mangoes that are sweet and ripe. Cut either side of mango to get 2 ‘cheeks’. Place ‘cheek’ on chopping board, skin side down, cut a tic-tac-toe pattern in flesh, push skin so mango flesh sticks out and carefully cut the cubes away from the skin. Carefully cut off side skin and remove flesh, then carefully cut off flesh left on mango stone.  Do all of this on chopping board, not in your hand.

In large bowl mix:

1 box instant vanilla pudding (normal 4 oz box) with 1+1/2 c mango juice/nectar using electric mixer or whisk. NOT the 2 cups of milk you normally use for an instant vanilla jello pudding, it won’t thicken as much.

Then while still runny add 1/2 cup of heavy cream whisked with 2 tbsp powdered sugar, 1/2 teaspoon vanilla extract and 1/8 tsp xanthan gum until stiff. I find adding xanthan gum helps mango cream to stay thicker.  Omit xanthan gum if you want.

In another bowl mix:

4 oz (half a normal packet) softened cream cheese (I use lite) with

1/4 c, 2 oz, 1/2 stick soft butter

then mix in

1/2 c powdered sugar

Then mix both bowls together using electric mixer until totally blended and no visible streaks.  Try and do this while vanilla pudding mix is still quite soft. Stir in mango pieces. Turn into 6 c pretty bowl for serving. Mixture will set reasonably firm, but spoonable not sliceable. Refrigerate so flavors blend. I like to finish bowl with more whipped cream, toasted almonds, more mango.

 

Mango Cream #2.

This is the quick lazy version. One mixing bowl.

2 ripe, sweet ataulfo/champagne/alphonso mangoes or other mangoes that are sweet and ripe. Cut either side of mango to get 2 ‘cheeks’. Place ‘cheek’ on chopping board, skin side down, cut a tic-tac-toe pattern in  flesh, push skin so mango flesh sticks out and carefully cut the cubes from the skin. Carefully cut off side skin and remove flesh, then carefully cut off flesh left on mango stone.  Do all of this on chopping board, not in your hand.

In large bowl mix:

1 box instant vanilla pudding (normal 4 oz box) with

1+1/2 c mango juice/nectar using electric mixer or whisk. NOT the 2 cups of milk you normally use for an instant vanilla jello pudding, it won’t thicken as much.

Stir in mango and chill.  that’s it. Add the same whipped cream to mix if you want.

Try other fruits with other fruit juices. I made a bowl to take for a girl’s RV camping weekend and it vanished. It’s even good for breakfast. Put into individual bowls with lids for packed lunch or beach picnic. Fresh bananas, strawberries and blueberries.

 

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Gluten-Free Recipes for Dessert

May 25, 2019

HONEY CINNAMON GRAHAM CRACKERS

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

After Christmas this year I wanted gluten-free grahams or shortbreads for a Lithuanian cooking demo I was giving. Below is the recipe for my own gluten-free version of honey cinnamon graham crackers.

Gluten-Free Honey Cinnamon Graham Crackers 

Ingredients:

  • ¾ c (3oz) my gluten-free flour mix – see below
  • ¼ c (1oz)  almond meal/flour – Trader Joe’s at $5/lb, Costco 3 lbs for $12, Bob’s Red Mill and King Arthur $10-12/lb.  All labeled gluten free.
  • ½ tsp (3ml) xanthan gum
  • ¼-1/2 tsp salt – decide on how much you want after first time of baking
  • 1+1/2 tsp (8ml) gf baking powder
  • ¾ tsp cinnamon – or more after first baking (2 tsp of ground ginger for ginger snaps.)
  • 2 oz (60 ml)  half a stick of really soft butter – (Earth Balance instead of butter, coconut oil has so little flavor for this cookie, but up to you)
  • 2 tbsp (30ml) honey or 1 tbsp honey and 1 tbsp corn syrup if honey flavor is too strong.
  • 1 tsp (5ml) gf vanilla extract
  • 3 tbsp (1+1/4 oz, 45 ml)  light brown sugar – 4 tbsp (1/4 c, 60 ml)  was too sweet for me, so I reduced light brown sugar but kept honey for flavor and liquid content in making dough.

Directions:

1. Preheat oven to 350*. Always mix dry ingredients (gluten-free flour, almond, xanthan gum, salt, baking powder, cinnamon) together first and whisk or stir to get rid of any lumps.

2. Beat really soft butter, honey, vanilla and light brown sugar together until light and creamy. 1-2 minutes.

3. Add dry ingredients and slowly mix until it becomes a soft dough that is only scoopable not rollable.

4. I used a #60, 1 tbsp scoop (mine is pampered chef-Home Goods often carry stainless steel scoops at good price) to evenly scoop out dough onto lined baking sheet.  Don’t use black pan. Don’t have dough over flowing in scoop. Place scoops of dough at least 2 inches apart on baking sheet. Sprinkle scoops of dough with sugar. Use the bottom of a glass or similar flat surface (decorative cookie mold might also leave a nice impression) to flatten scoops to a little over 2” across. I used the white plastic food pusher tube insert from my food processor. If your kitchen is very warm you will have to ‘peel’ dough off glass. They will spread to about 2+1/2” on baking.

5. Place in preheated oven and bake for 12 minutes to start.  I cooked mine for 15 minutes total and they were just starting to over brown and taste burnt.  They will still be softly firm to the touch as they crisp up on cooling, they will have barely changed color due to cinnamon coloring dough.  Lift up a cookie to see if base is over browned and therefore nasty tasting. You will have to adjust times according to your oven, the pan -stoneware tends not to burn on the bottom, and size of scoop. Grahams that I flattened cool to crisp, if you don’t flatten they are chewier.

Store in air tight tin.


My Gluten-Free Flour Mix

  • ½ cup potato starch or arrowroot starch for those with nightshade problems
  • ¼ c tapioca starch – note there is a difference in tapioca starch from different brands
  • 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
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Gluten-Free Recipes for Dessert

January 30, 2019

No-Bake Wicked Chocolate Cake aka Groom’s Cake

Prince William had this cake at his wedding to Catherine Middleton.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I don’t remember where this recipe came from but I have vague memories from England (pre-celiac disease) of a flyer with recipes based on Scotch Whisky, which is no doubt why I tried this recipe in the first place! In England we are not into chocolate chip cookies (or at least not when I lived there), so chocolate for baking is quite expensive and normally bittersweet. I made this for Thanksgiving one year at my husband’s request and the ladies present must have needed a chocolate fix, since we sat nibbling away like little mice until it was finished.

This is a very easy recipe that keeps well in the fridge or the freezer so it is ideal for the holidays. It can also be poured into a loaf pan, sliced once firm and served in small pieces, as the equivalent of an after dinner mint.  It is very rich, but the flavor of whisky or other liqueur is not overpowering. Some variations could be gluten-free gingersnaps with spiced rum and raisins; orange rind and raisins soaked in orange liqueur, instant coffee and coffee liqueur, gluten-free dark chocolate wafers and brandy or chocolate liqueur. My personal favorite is the orange version. Be creative! For gluten-free, choose which cookies and liqueur you can tolerate.

By the way, if you are at all concerned about using the eggs, then don’t use them. Just add the sugar to the melting chocolate mix and leave out the alcohol for kids.

Gluten-Free No-Bake Wicked Chocolate Cake

Ingredients:

  • 2 tbsp. sugar
  • 2 eggs at room temperature (about one hour out of fridge)
  • 2 c (12 oz bag) of gluten-free semi-sweet chocolate chips
  • 1 stick (4oz) butter
  • 1/2 c cream – whipping or heavy
  • 8-oz gluten-free graham crackers or gluten-free shortbread made into fine crumbs
  • 1 c, 4 oz finely chopped, toasted almonds, pecans or hazelnuts (10 minutes at 350*)
  • 1/4 c whisky or other liqueur

Directions:

1.  In a 2-qt non-stick saucepan, gently melt chocolate, cream and butter until the chocolate is smooth. Do not heat on high temperature but the mixture does need to be showing the bubbles of almost boiling, once everything is smooth.

2.  In a food processor, kitchen aid or hand held electric mixer and bowl, beat eggs and sugar together until foamy but not stiff.  About 2-3 minutes.

3.  With the machine running pour in the melted hot chocolate mix. As the mixture beats, it will thicken to a thick sauce like consistency. With an electric mixer it will only thicken slightly. The hot chocolate mixture has actually cooked the eggs into a chocolate sauce.  There is no more cooking involved. This is why it is important to start with eggs at room temperature for about 1 hour and have the hot chocolate mixture just bubbling as you pour it into the machine.  The heat of the chocolate mix should take the temperature of the eggs above the 160* mark. (The temperature at which salmonella is killed if it is present in the egg.  Salmonella has to be there to start with, it will not magically appear).

4.  Pour chocolate sauce out of food processor into a 4-qt bowl.  Mixture can remain in kitchen aid bowl.

5.  Stir in crushed graham crackers, nuts and alcohol.

6.  Line a 1-qt basin or 7-8” decorative cake pan (4 cup capacity) with plastic wrap and pour the chocolate mixture into pan.  Smooth surface, cover with plastic wrap and refrigerate for at least 4 hours.  This allows the flavors to develop as well as being sufficient time for the chocolate to set.  The chocolate will not set like a bar of chocolate but will be more like a cold block of cream cheese.

7.  Turn out onto decorative plate and either cover in whipped cream and sprinkle with grated chocolate or drizzle with melted white chocolate.

Indulge!

 

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Gluten-Free Recipes for Dessert

January 21, 2019

Kitchen Sink Cookies

Kitchen Sink Cookies

Courtesy of Crunchmaster

gluten free cookie recipe Gluten-Free Kitchen Sink Cookies


Ingredients:

  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 2 tsp. almond extract
  • 2 cups gluten free baking mix
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1/3 tsp. ground cinnamon
  • ¼ tsp. all-spice
  • 2 large eggs
  • ½ cup gluten free rolled oats
  • 1/6 tsp. fresh orange zest


Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and sugars. Slowly add eggs and almond extract continue to mix.
  3. In a separate bowl, combine gluten free flour mix, Crunchmaster Cracker crumbs, rolled oats, baking soda, baking powder and salt; add to egg mixture and mix well to combine. Add cinnamon, all-spice and orange zest. Mix well and portion out teaspoon sized balls onto baking sheets.
  4. Bake for 10-12 minutes or until golden brown.
  5. Remove from oven; set aside to cool before serving.


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Gluten-Free Recipes for Dessert

January 7, 2019

Pecan Cranberry Tart

Pecan Cranberry Tart

Courtesy of Crunchmaster

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart


Ingredients:

  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)


Directions:

  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.


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Gluten-Free Recipes for Dessert

December 5, 2018

Chocolate Yule Log

Everything’s better with chocolate!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When it comes to this chocolatey holiday recipe, don’t worry about amount of ingredients, it’s straightforward to make.

My wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts.

Gluten-Free Chocolate Yule Log

Ingredients:

Cake:

  • 2/3 c (4oz, 112 g) semi sweet chocolate chips (Tollhouse are labeled gf, Enjoy Life are gf and cf.)
  • ½ c (120 ml, 4 oz) water
  • 4 eggs separated into yolks and whites.  Whites put in scrupulously clean, grease free 8 c (2 litre) bowl.
  • 1 c +2 tbsp sugar  (8 oz,  224g) divided in 2
  • ¼ tsp (1.25 ml) xanthan gum
  • ¾ c (4+1/2 oz, 126 g) King Arthur all purpose, gluten free flour (no xg, no baking powder in blend)
  • 2 Tbsp (30 ml) cocoa, regular Hershey’s
  • 1 tsp (5ml) gf baking powder
  • pinch of salt

Filling:

  • ½ c  (4 oz, 120 ml) seedless raspberry jam
  • 2 tbsp (30ml) brandy, rum, raspberry liqueur
  • 1 cup (8fl oz, 240 ml) heavy cream, 2 tbsp (30 ml) powdered sugar
  • small container of fresh, sweet raspberries

Option 1: Topping Chocolate:

  • 1 cup heavy cream
  • 1 cup (6 oz, 168g) semi sweet chocolate chips
  • 2 tbsp brandy, rum, raspberry liqueur

Option 2: Quicker Variation Topping Chocolate (no need to chill first):

  • 1 c (6 oz, 168g) semi sweet chocolate chips
  • ¼ c cream (60 ml)
  • 2 tbsp (30 ml) liqueur
  • 2 tbsp (30ml) powdered sugar
  • 1 c (8 oz, 224 g) lite sour cream
  • (1 tbsp heavy cream is 50 calories, 1 tbsp lite sour cream is 20 calories.)

white chocolate to garnish for snow.

Directions:

Cake

1. Preheat oven to 350*. Spray 10 x 15 jelly roll pan, line with parchment paper that comes up the sides of pan. Make a single cut into the four corners so corners overlap.  Melt chocolate and water together in microwave and stir until smooth.  Leave to cool.

2. In scrupulously clean bowl (glass or stainless steel, plastic can still be greasy and egg whites won’t whip in greasy bowl) whisk egg whites until stiff – tips pointing up.  Add half of the sugar (4oz) and whisk until very stiff and marshmallow looking.

3. Using same beaters but in another bowl (4 c) whisk egg yolks with second half of sugar (4oz) until thick, creamy, much lighter in color.

4. Whisk in cooled chocolate mix.

5. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.

6. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.

7. Gently pour mix into lined jelly roll pan, don’t worry if it’s uneven, it tends to rise unevenly and cook in 350 oven for 22-25 minutes. Cake should be risen, again unevenly, softly firm and no wet batter in middle if you poke with a fork. If you only have larger pan -12×16, then cook for 15-18 minutes.

8. Leave in pan for 5 minutes, turn out onto parchment paper lined cooling rack. Tear off parchment paper liner in strips. Put fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Yes, it will crack but cream filling will hold it together and chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as layer cake when cold.

9. Leave to cool for about 20 minutes then unroll.  It will probably be cracked.

Filling:

1. I will put parchment paper and opened cake on serving plate now. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.

2. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges. Add fresh raspberries. Then gently roll up with seam underneath. Ease parchment paper out from under cake.

3. Spread with either of chocolate toppings on top and all the way down the sides. Use a fork and draw tines of fork through chocolate to give a bark effect.  Use your rotary cheese grater or box grater to make white chocolate shreds fall on top of chocolate.  Finish with silk holly leaves or other Christmas décor. Chill until ready to eat. I usually cut the cake in half lengthwise then thicker slices.  It is too soft to cut in thin slices.

Chocolate Topping 1

Heat heavy cream in microwave, add chocolate and liqueur, stir, wait a few minutes and stir until totally smooth. I use an immersion blender to make it smooth.  Chill for at least 4 hours, then whisk until it is stiff enough to hold its shape and spread on cake.

Chocolate Topping 2

This is great for when you want a dessert or topping in a hurry, and have the ingredients.

Heat chocolate and cream together and stir until smooth.  Add liqueur. Add sour cream, stir well, add powdered sugar to taste. It should be cool enough to now spread on top of cake.  Or just spoon into martini glasses, ramekins as a quick, indulgent dessert.

Note: choose which liqueurs you fancy and can tolerate, orange, raspberry, coffee, hazelnut, plain rum or brandy. Fruit that matches. Just plain cream and plain chocolate are delicious.

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Gluten-Free Recipes for Dessert

September 26, 2018

Pumpkin Cake with Cream Cheese Swirls – for Halloween or Thanksgiving

A gluten-free pumpkiny delight that’s perfect for Halloween and Thanksgiving meals!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A friend told me this was a ‘Libby’s’ recipe. I got it years ago at a Pot Luck, made it often, and then adapted it to gluten-free. Easy, moist and moreish. 15 oz can of Libby’s solid pack pumpkin will make three times recipe, that is 3 cakes. And yes, there is no oil or butter in this recipe, pumpkin is used the way apple sauce can be used. This month, a wheat eating friend had posted a picture of a pumpkin cake cooked in a jelly roll pan with diagonals of cream cheese filling. The quantities given for that cake were roughly double the pumpkin jelly cake recipe I make.  Probably to give enough depth for the cream cheese swirls and so cake wouldn’t collapse as you picked it up.  Remember a jelly roll is literally rolled with filling or layered.  So I put all of my jelly roll recipe into a 9+1/2 inch springform.

Gluten-Free Pumpkin Cake with Cream Cheese Swirls 

Ingredients:

  • 2/3 c (5+1/2 oz, 160g) 100% pumpkin from a can (not pumpkin pie filling). Don’t increase amount of pumpkin, cake won’t work
  • 3 large or 2 extra large eggs
  • 1 c (7+1/4 oz, 210g) sugar
  • 1 tsp (5ml) gluten-free vanilla extract
  • 2 tsp (10ml) gluten-free baking powder and pinch of salt
  • 2 tsp (10 ml) cinnamon or pumpkin pie spice or apple pie spice
  • ¾ c (3oz, 85g) my gluten-free flour blend or ½ c (3oz, 85 g) King Arthur all purpose gf flour, doesn’t contain xanthan gum or baking powder (see below)

Cream cheese swirls to top raw cake batter:

Mix together until smooth

  • 4 oz (112g) cream cheese softened – lite is fine but gives a softer texture
  • 2 Tbsp (30ml) powdered sugar
  • 1 egg yolk or 1 Tbsp liquid egg substitute

Frosting for around outside of cake:

  • 2 oz, (½ c, 56 g) cream cheese softened – lite is fine but gives a softer texture
  • 4 oz (1 c, 112g) powdered sugar  (icing sugar)  – I do sift the sugar as that’s quicker than trying to get frosting smooth with lumpy powdered sugar
  • 1 tsp (5ml) gluten-free vanilla extract

And no, Please do not use the frosting as the cream cheese swirls. The higher sugar content makes the cake far too sweet and sugar also caramelizes and sinks more into cake batter. I did try doing that.

Directions:

1. Preheat oven to 350*F, 180*C.  Spray springform pan and line base with parchment paper, dust with gluten-free  flour – I use white rice flour.

2.  Mix together pumpkin, eggs, vanilla and sugar and beat for 2 minutes to incorporate air.

3.  Add baking powder, spice, salt and flour and mix well.

4.  Pour onto lined springform pan, gently spread out.

5. Spoon cream cheese into ziploc bag, snip off corner and pipe spirals from center out on top of raw batter.  Don’t worry if it doesn’t look perfect lines. Take a small sharp knife or skewer and pull tip of knife/skewer through the cream cheese batter from outside to center of circle to give spider web design.

6.  Bake for 30-35 minutes until well risen, springy but still soft to the touch. I literally dig a fork into middle of cake to check it’s cooked and taste a piece of cake. If it still has grainy flour taste, give it 5 minutes more.

7.  Remove cake from oven. Wait 10 minutes, then run a thin spatula around outside of cake and loosen and remove springform ring.

8.  Allow to cool completely and then move to serving plate, lining paper should easily remove. Pipe cream cheese frosting around outside of cake.  Unless you use a huge pipe you should have leftover frosting that you can pipe on individual serving plate or freeze for another recipe.

I used various Halloween jewelry to decorate as well as mini ceramic pumpkins for Thanksgiving.

My Gluten-Free Mix:

I use for one cup of GF mix.

  • ½ cup potato starch – substitute arrowroot for nightshade allergy
  • 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.

Watch me make this on NH’s ABC WMUR TV–recipe is still the same but I now leave out xanthan gum.

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Gluten-Free Recipes for Dessert

August 2, 2018

Fruit Jell-O aka Fruit Jelly

Fruit Jell-O aka Fruit Jelly

Made with fresh ingredients, a gluten-free light version of a classic recipe (adult version with wine included too!)

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Have you taken a good look at what’s in the commercial packets of fruit jell-o? They say no artificial sweeteners but also make one that’s sugar free. Artificial flavor, color, and lots of sugar. What are those chemicals doing to our bodies and more particularly the kid’s bodies? I haven’t used one in several years.

This goes back to the basics of fruit juices set with packaged gelatin(e). One of my English cookbooks has fruit set with sweetened wine. It was delicious, but even though I would happily drink a glass of this wine, in a jelly (English name not jam) it was too strong. Make this just with fruit juices, just check that the juices have as many real ingredients as possible on the label and have high fruit content not just flavored water. Think of the various berry juices with berries, peach juice with fresh peaches or nectarines, mango juice (I love ‘Best’ brand from Egypt with 50% juice) with fresh mangoes (not frozen, I thought they were horrible) and raspberries. If you use wine, you have to use a wine you like the taste of in the glass, a Moscato, Prosecco with bubbles, Reisling, fruit wine, even one of the small bottles of champagne.

Fruit Jell-O

Basic proportions for 4 generous ramekins, custard cups or cocotte dishes:

  • 1 packet of Knox gelatin(e) 7 g packet from orange box in grocery store
  • 1 c (250 ml., 8 fl oz) fruit juice or wine and fruit juice mixed 50/50. You can make it 100% wine, I just thought it too strong.
  • 2 Tbsp ( 1 oz, 30 ml) sugar
  • 1 Tbsp (15 ml) liqueur to enhance flavor – optional with either wine or fruit juice for Adults.
  • 1 tbsp water
  • 1 cup fruit of choice – I tend to buy the fresh container of mixed cut strawberries, raspberries, blueberries and blackberries, but I find you need to make this the day you buy the berries or they taste fermented or go moldy rapidly.

Directions

1. Arrange fruit in ramekins. Don’t overfill with fruit or you won’t taste wine/juice. Prettiest fruit on the bottom as you’ll be turning it out.

2. Sprinkle gelatin on top of water, stir in and it will turn into solid lump. Microwave for about 11 seconds, it will turn to a pale gold, see through liquid with no lumps. Dissolve sugar in 1/4 c of juice/wine in microwave.

3. Combine gelatin mix, wine/juice and sugar mix and plain wine/or juice , stir, taste to see if you want more sugar or teaspoon more liqueur, and then gently divide liquid between 4 dishes.

4. Refrigerate for several hours, then turn out onto plates. I like vanilla Greek yogurt as a sauce.


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Gluten-Free Recipes for Dessert

White Chocolate Almond Raspberry Cake

White Chocolate Almond Raspberry Cake

This delectable gluten-free cake uses almond flour for a wonderful flavor.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Another variation of my master almond cake that was a 4 page cover wrap for Food and Wine magazine. Substitute different nut flour.

The geraniums are Martha Washington, and so were quite suitable for a July 4th party.
White Chocolate Almond Raspberry Cake


Cake

  • 2 oz (1/2 stick, 56 g) very soft butter or coconut oil
  • 2 oz (1/3 c, 80 ml) gf semi sweet chocolate chips
  • 4 oz (1/2 c, 112 g) sugar
  • 4 oz (1 c, 112 g) almond flour
  • 3 eggs
  • 2 tbsp cocoa (30 ml, 1/2 oz)
  • 1 tsp (5 ml) gf baking powder
  • salt
  • 1 tsp almond or vanilla extract


Filling

  • 1/2 c (120 ml) seedless raspberry jam or jelly – add 1-2 tbsp Chambord to jam if you want.
  • Punnet fresh sweet raspberries

White Chocolate Topping
I like the flavor of Lindt white chocolate but I’m still uncertain about safety. I have made this with Kraft Baker’s white chocolate that do say they will tell us if there are ingredients containing gluten. Why can’t it just be labeled gluten-free!!

  • 8 oz (224g) cream cheese, softened, I do use lite but it makes a softer frosting
  • 1 x 4 oz (112g) Lindt white chocolate bar or Baker’s white chocolate. I don’t like most store brand white chocolate chips as they taste waxy.
  • 1/4 c (60 ml) cream to melt white chocolate
  • 1/4 c (60 ml, 1 oz) powdered sugar
  • 1/2 c ( 4oz, 120 ml) cream, whipped to 1 c.
  • 2 tbsp (30 ml) seedless raspberry jam or jelly

Directions

1.Melt butter with chocolate chips in microwave. Add rest of cake ingredients and beat together until smooth and then beat for 1-2 minutes, until fluffier.

2. Bottom line 9+1/2 ” spring form, spray bottom and sides with gluten-free food spray, dust with cocoa

3. Bake for 30 minutes in 350 degree oven

4. Remove from oven, top with seedless raspberry jam, let soften for a few minutes then spread out evenly

5. Once cool, arrange most of raspberries on top, saving a few for decoration.

6. Heat 1/4 c cream in microwave for about 40 seconds, break up white chocolate, add to cream, wait a minute, then stir until smooth.

7. Beat cream cheese and powdered sugar until smooth.

8. Beat in melted white chocolate cream mix.

9. Gently beat in whipped cream and spoon on top of cooled raspberry topped cake. At this stage the frosting is almost runny, you can let it flow down sides, it will set in fridge. Large raspberries will show through the frosting.

10. Put 2 tablespoons of seedless raspberry jam in microwaveable bowl. Gently heat until runny but not boiling hot. Spoon jam into snack size ziploc, snip off tiny corner and pipe parallel lines across cake, the more lines you make, the fancier the design.

11. Then take small skewer and draw tip of skewer through raspberry lines all in one direction or alternating. Garnish with a few leftover raspberries.

Keeps well in the fridge, but serve at room temperature.

Note, I did try making this with strawberry jam, fresh strawberries and semi sweet chocolate in topping rather than white chocolate but I have a weakness for raspberries and white chocolate.


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Gluten-Free Recipes for Dessert

July 1, 2018

No-Bake Nut Cake – Tortas Rieŝutėlis

No-Bake Nut Cake – Tortas Rieŝutėlis

A no-bake gluten-free version of a Lithuanian nut cake.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original wheat version of this recipe came from Darbštuolė – a Lithuanian recipe magazine similar to Pillsbury Monthly. The recipe states it is from Laima Andrijauskaitė.

The original has one making an unsweetened dough, that is chilled, grated (presumably by hand like potato pancakes) and then baked to make a crunchy mix. I tried this and it was pretty awful, but it did stay very crunchy for several days in the creamy mix. So in my wheat flour days, I used a very neutral shortbread cookie ‘Sandies, simply shortbread by Keebler.’ They also boiled the can of condensed milk as we used to, to make a caramelized condensed milk. That is now available as Nestle – La Lechera – Dulce de Leche about $3 in the Goya/Mexican food aisle. Make sure you buy the right can, they also do ordinary condensed milk that looks the same but isn’t caramelized. My friend and I agreed that we had to add some rum. And then I used my chocolate ganache of cream and real chocolate melted as a topping, rather than cocoa, milk and sugar. It is very rich, so it could be cut as a small candy rather than sliced as a dessert.

Gluten-Free No-Bake Nut Cake

Ingredients:

  • 1 x 7.25 oz (206g) packet of Pamela’s gluten-free butter shortbread, broken into large pieces. This is quite a soft shortbread but it doesn’t turn to mush.
  • 1 x 380g (13.4 oz or thereabouts) of Nestle Dulce de Leche caramelized condensed milk
  • 2 cups, (8 oz, 250g), nuts, coarsely chopped and toasted in 350 degree oven for about 10 minutes. I used almonds and pecans. Walnuts would have been more available.
  • ½ stick (2oz, 56g) butter melted
  • 2-4 tbsps (30-60 ml) rum, brandy or chocolate liqueur. Or go for orange or almond liqueur to your own preference. I used 4 tbsp Myers dark rum. 2 tbsps give a nice flavor, 4 tbsps you can notice the alcohol. Plain rum should be naturally gluten-free, it’s the flavors added that are the dangers.


Topping/glaze:

Directions:

1. Open can of dulce de leche and empty into 4-6 c (1-1+1/2 ltr) microwave safe bowl. Add solid butter and microwave for a short time, stirring, until milk softens and butter is melted.

2. Stir in some of alcohol to give a smooth even mix.

3. Stir in nuts and shortbread. Now taste and decide if you want some more alcohol. Remember strength of flavor develops and you’ll be adding rum to topping/glaze.

4. Spoon mix into 9-10” spring form pan (for a fancy dessert) or 8×8” brownie pan to cut into candy pieces. OR line star, christmas tree or heart shape pan or other designs with plastic wrap and press mix into all the corners so design turns out crisp. The mix is ‘lumpy’ so won’t press into detailed design mold.

Smooth out as much as possible and then take a piece of plastic wrap, press onto surface of cake and press out even more to smooth top and compress mix and prevent too many air bubbles.

5. Refrigerate for several hours until firm enough to cut. I had originally tried this with cream instead of butter, but butter firms mix up more.

6. While mix is chilling, heat cream and sugar together, add chocolate and stir until chocolate has melted and is smooth and creamy, it should look like a cross between condensed milk and Hershey’s syrup – no lumps. Stir in alcohol and chill. I usually use an immersion blender to make it smooth.

7. Remove ‘torte’ from fridge, remove from spring form, remove plastic wrap and place on decorative plate. Pour about half of chocolate mix over top of cake and allow to start dribbling down sides. If the mix is too runny when you stir once you remove from fridge, then beat it slightly with electric mixer so it doesn’t ‘run’ so easily.

8. Beat remainder of chocolate mix with electric mixer until consistency of whipped cream and then pipe around top/bottom of cake. Finish with nuts, or any decoration you want.

This lasts for several days in fridge, easily made in advance of summertime parties, but will soften too much if left out in sun during party. Still delicious, but spoonable not cutable after sun.


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