Gluten-Free Recipes for Dessert



Egg Free Chocolate Pudding/Custard

May 5, 2008

Egg Free Chocolate Pudding/Custard


From Chef Oonagh Williams of Royal Temptations Catering



Gluten-Free Chocolate Custard

Ingredients:

  • 3 squares (3 oz.) unsweetened chocolate or 70% dark chocolate
  • 3 cups 2% milk
  • 3 tbsp. cornstarch
  • ½ cup milk
  • ¾ cup sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla

Directions:

1. Melt chocolate and 2 ½ cups of the milk together in a 6-8 cup microwave safe bowl.

2. Mix together sugar, cornstarch and salt in a separate bowl and stir in remaining ½ cup of milk to make a smooth mix.

3. Whisk milk/sugar mix into milk/chocolate mix.

4. Microwave for three cycles of 2 minutes each, stirring with a whisk in between. Then microwave for three cycles of 1 minute a piece, whisking each time until the mixture is bubbling. Time will vary with power of microwave. The bowl will be hot and heavy, so be careful with lifting in and out to stir and taste test mixture.

5. Remove from microwave and stir in vanilla. Pour into ramekins or martini glasses. Serve at room temperature or chilled.

Tips and Alternatives:

I have made this pudding with refrigerated almond milk and with a combination of almond and coconut milks – both with dairy-free and gluten-free semi-sweet chocolate. When using semi-sweet chocolate, I decreased the chocolate to 1/2 cup. I found the flavor to be thinner than with dairy milk and chocolate, but my students were happy.

I have also used the refrigerated gluten-free vanilla and hazelnut creamers. They gave an excellent flavor. I then poured cooked hazelnut chocolate custard into a hazelnut crust following the same recipe as the pecan crust I use for my Chocolate Pecan Indulgence.


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English “Hobnob” Biscuits (Oatmeal Cookies)

English “Hobnob” Biscuits (Oatmeal Cookies)


From Chef Oonagh Williams of Royal Temptations Catering

Makes about 28 cookies.

Gluten-free, egg-free, nut-free, and can be easily made lactose or dairy-free.

Gluten-free oatmeal cookies

Ingredients:

  • 2/3 cup certified gluten-free rolled oats, ground in food processor to flour consistency
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • 2/3 cup light brown sugar (not packed)
  • 1 cup certified gluten-free oats, chopped in food processor to consistency of quick cooking oats. Leave unchopped for a crunchier cookie.
  • ¼ tsp. xanthan gum
  • 2 tbsp. maple syrup or honey
  • ¼ tsp. baking soda
  • 1 tsp. baking powder
  • 1+1/2 tsp. vanilla
  • 1 stick (1/2 cup) butter or dairy-free substitute, melted
  • pinch of salt

Directions:

1. Combine the oat flour, Oonagh’s Gluten-Free Flour Mix, chopped oats, baking powder, xanthan gum, salt and sugar in a bowl.

2. Heat butter and syrup gently in the microwave until the butter melts and the syrup becomes liquid. Take off the heat and stir in the vanilla extract and baking soda.

3. Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it.

4. Using a 1 tbsp. measure, scoop mix at least one inch apart on lined cookie sheet. It will be crumbly, so tidy scoops of dough back into mounds on baking sheet. Flatten slightly with fingers. You can sprinkle with regular sugar for crunchier, sweeter finish.

5. Bake in 325 degree oven for about 15-18 minutes. Cookies should be golden, not dark brown.

6. Allow to cool on baking sheet for about 5 minutes before removing to cooling rack.

Tips & Alternatives:

The raw mix will stiffen as it sits, so work quickly if you don’t have enough baking sheets.

Drizzle the cookies with melted semi-sweet or milk chocolate once they have cooled.

Think about substituting ¼ cup mini semi-sweet chocolate chips, coconut flakes or chopped nuts for ¼ cup of chopped oats. Or sandwich two cookies around frosting or buttercream.

If you do not flatten the cookies, then cook for 20+ minutes. They will not be as crispy when cooled.


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Easter Almond Cake

March 20, 2008

Easter Almond Cake


From Chef Oonagh Williams of Royal Temptations Catering



Almond Cake

Ingredients:

  • 1/2 stick (2 oz.) very soft butter
  • ½ cup (4 oz.) sugar
  • 2 large eggs
  • Pinch of salt
  • 1 cup (4 oz.) of almond meal
  • 1/2 tsp. gluten-free baking powder
  • 2 tsp. gluten-free almond extract
  • Topping: powdered sugar, ¼ to ½ cup sliced almonds

Directions:

  1. Preheat oven to 350 degrees.
  2. Place all ingredients in a large mixing bowl and beat until well blended and fluffy, about 1 minute. Mix will go lighter in color as you beat it.
  3. Spread mix in greased and gluten-free floured 8” x 8” cake pan. Sprinkle with sliced almonds.
  4. Bake in 350 degree oven for about 30-35 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.

Raspberry Sauce
Makes about 2 cups

Ingredients:

  • 1 x 12 oz. bag of frozen raspberries
  • ½ cup. sugar
  • 1/2 cup water
  • ½ cup seedless raspberry jam or jelly for extra “oomph” of flavor

Directions:

  1. Melt sugar and water together, add raspberries, and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste, you might want to add more sugar.


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