Gluten-Free Recipes for Dessert



Baked S’mores Dip

June 19, 2017

 

Courtesy of Enjoy Life Foods

Serves 10-12
Indredients:

Directions:

  1. Preheat oven to 400˚F.
  2. Drizzle oil into the bottom of a 9” cast iron pan or a glass 9” round baking dish.
  3. Pour the Mega Chunks into the bottom of the cast iron pan.
  4. Top with the bag of mini marshmallows.
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TAGS: DESSERT, HOLIDAY


Mixed Berry Frocho Pops

June 12, 2017

Mixed Berry Frocho Pops

Courtesy of Chobani

Makes 4 servings

Prep time: 5 minutes

Ingredients:

Directions:

  1. Use a food processor to purée berries, Plain, Strawberry, Vanilla or Blueberry Chobani, lemon juice and honey until smooth.
  2. Divide mixture among freezer-pop molds, stopping about 1-inch from the top.
  3. Freeze until firm, about 6 hours. Dip molds briefly in hot water before unmolding.
  4. If you don’t have freezer pop molds, use small paper cups. After filling, place a sheet of plastic wrap over top, cut a slit in center and add a popsicle stick.


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TAGS: APPETIZERS/SNACKS, DESSERT


Mini Lemon Cheesecakes

May 30, 2017

 

Courtesy of Schar

Ingredients:

  • 1 package Schar Gluten Free Honeygrams
  • 6 Tablespoons melted butter or coconut oil
  • 2 x’s 8 ounce packages cream cheese, softened
  • 1 x 14 ounce can condensed milk
  • Grated lemon zest
  • 1/3 cup lemon juice
  • 1 1/2 teaspoon vanilla extract
  • 12 + more to garnish rasperries or blackberries
  • Sugar powder, to taste
  • Cooking spray

Directions: 

  1. Place the Honeygrams into the bowl of a food processor with the melted butter/coconut oil and blitz together until fine crumbs form.
  2. Generously spray the insides of each muffin tin so they are well greased, ensuring you spray it up to tippity top of each tin. This will help the cheesecakes to pop out after, so be sure to do this generously.
  3. Divvy up the crumb/crust mixture by among the 12 muffin tins, dividing it one tablespoon of mixture per tin.
  4. Cover the bottom of a small glass with saran wrap tightly. Using this as a press, press the crust/crumb mixture into the trays firmly.
  5. Place the filled muffin tin into the freezer for 30 minutes to allow the crust to set.
  6. Meanwhile in a large mixing bowl beat the remaining ingredients together with an electric hand mixer/beater until well combined and velvety smooth.
  7. After the 30 minutes setting time, remove the muffin tray from the freezer and pour the filling mixture into a large measuring cup or pitcher and fill the muffin tins distributing it as evenly as possible.
  8. Place one raspberry or blackberry into the center of each cheesecake
  9. Carefully cover the top of the muffin tray with saran wrap and freeze again for at least 45 minutes to 1 hour to allow the cheesecakes to set. The saran wrap will touch the tops of the cheesecakes.
  10. Once your ready to serve, remove the tray from the freezer. Unwrap and discard the saran wrap.
  11. Using either a mini rubber spatula or a butter knife warmed under a bit of hot water, run the spatula or knife around the cheesecakes to free all of the sides from the muffin tin. Then gently lift and pop each cheesecake out. You’ll want to do this about 10 minutes before serving to allow the cheesecakes to soften up to room temperature.
  12. To serve; plate the mini cheesecakes individually on a small plates or on a cake stand. Garnish with more raspberries or fresh fruit and a sprinkling of powdered sugar if desired.
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TAGS: DESSERT, HOLIDAY


Pumpkin Pie with Schär Honeygram Cracker Crust

May 23, 2017

 

Courtesy of Schar

Ingredients:

  • 2 cups Schar Gluten Free Honeygrams
  • 1/4 cup butter, softened
  • 1 dash of cinnamon
  • 12 ounces pumpkin puree
  • 12 ounces evaporated skim milk
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon

Directions:

  1. Preheat oven to 350 degrees.
  2. Crush gramcrackers into a fine meal. Cut in the butter. Add cinnamon. Mix until dough forms a coarse meal
  3. Press into the bottom of a Cheesecake Spring Form Pan. Bake for 10 minutes.
  4. Remove from oven and let cool while mixing the pie filling.
  5. In large bowl beat eggs until frothy. Add remaining ingredients and mix well. Pour into pie crust.
  6. Bake for one hour.

 

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TAGS: DESSERT, THANKSGIVING


Forest Fruit Tiramisù

May 22, 2017

Forest Fruit Tiramisù



Courtesy of Schar

Ingredients:

  • 1 package Schar Gluten Free Ladyfingers
  • 510 g mascarpone cheese
  • 4 eggs
  • 5 teaspoons sugar
  • 510 g forest fruits (blackberries, raspberris, strawberries)
  • 3 teaspoons unrefined sugar
  • 60-80 ml lemon juice

Directions:

  1. Wash the forest fruits, put into a bowl with the unrefined sugar and lemon juice, cover and allow to steep for about half an hour in the fridge. Separate egg yolks and egg whites in two bowls.
  2. Whisk the egg yolks with 5 dessert spn. sugar until light and creamy and mix in the mascarpone.
  3. Beat the egg whites stiff and fold in carefully and thoroughly.
  4. Remove the forest fruits from the fridge and drain off the juice into a dish.
  5. Soak the Ladyfingers in the juice and lay on the bottom of an ovenproof dish.
  6. Then add layers of mascarpone and forest fruits until all the ingredients are gone.
  7. Finish with a layer of forest fruits and keep the tiramisu in the fridge for about 2 hours before serving.


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Margarita Cheesecake

May 11, 2017

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When we were in Mexico in January a few years ago,  I tried a Margarita cheesecake for dessert.  Unfortunately tasteless but I have a recipe for a Margarita ice cream cake that is unbelievable.  The recipe came from a student from her mother in May of 1998 with the comment ‘this is your kind of dessert, Oonagh! Two liquors!  So I took my refrigerated unbaked cheesecake recipe and made it into a Margarita cheesecake.  From this same basic recipe I have made chocolate peanut butter, white chocolate raspberry, white chocolate hazelnut, dark chocolate kahlua as well as ordinary cheesecake with fruit topping.  Unbaked is so simple and the cheesecake sets like a mousse.

Update: WMUR appearance 24 April, 2017.  I put just the cheesecake mousse in a martini glass with fresh mango on top and preferred it. Put just the cheesecake mousse into a decorative shallow bowl, top with fresh mango, strawberries, pineapple and/or other fruits. I also found that gf pretzels I used weren’t as salty as original wheat pretzels and went soft very quickly. And no crust is quicker to make, less calories.

Ingredients:

Crust:

  • ½ sleeve of gluten-free graham crackers crushed mixed with
  • same quantity of gluten-free salted pretzels (quantities for 100% pretzel crust at end)
  • ½ stick butter melted

Filling:

  • 1lb softened cream cheese – lite is fine but the cheesecake is softer (I prefer it) than 100% cream cheese.
  • 1/2 c + 2 tbsp powdered sugar – start with 1/2 c sugar and add more sugar after you add liquids.
  • ¼ c and 1 tbsp frozen lemonade concentrate thawed (5 tbsp in total) – I used store brand.
  • ¼ c tequila – I have been told by CD owner of Mexican restaurant that not all tequilas are gf.
  • Juice of one lime
  • Zest of half to three quarters of fresh lime.
  • 2 tbsp Triple sec or Curacao – orange liqueur.  Grand Marnier will be more expensive and stronger tasting.
  • 1 c heavy or whipping cream
  • 1 tsp Knox gelatin sprinkled on 2 tbsp cold water, stirred in and left for 2 minutes.  Gelatin swells to look like rubber.
  • Additional whipped cream, lime zest and gluten-free pretzels to decorate.

Directions:

1. Preheat oven to 350*. Mix together crushed grahams, pretzels and butter.  Turn into greased 9-10” spring form pan (10” pie plate works as well) and press into bottom of pan.  Bake in oven for 10 minutes, remove from oven and leave to cool, or place in freezer.

2. Beat together cream cheese and sugar until soft and creamy.  Do not start with cream cheese hard from the fridge or the cream cheese will remain as little lumps throughout cheesecake.

3. Beat in lemonade, lime rind, lime juice, tequila, and triple sec. Taste at this stage and decide how you like the combinations.

4. Gently heat gelatin/water mix in microwave for about 20 seconds (probably less with higher powered m/w now) until you can see the gelatin is dissolved and it forms a pale gold see through liquid with no grains visible.  It is important to totally dissolve the gelatin otherwise it will set into little chewy lumps. Set aside, while you whip cream, to allow to cool slightly otherwise it will set as it hits cold cream cheese.

5. Whip one cup of cream until stiff.

6. Slowly pour liquid gelatin into cream cheese mix while constantly whisking.  Beat in well scraping down the sides.

7. Add whipped cream and gently whisk it into cream cheese mix.  Most recipes tell you to fold in cream, I find that gently whisking cream in works just as well.  Taste mix and decide if you want that extra tablespoon of sugar or more lime, alcohol etc.  Gently whisk in extras.

8. Pour into cooled crust and refrigerate for at least 2 hours.  Or freeze for shorter time, or put on the deck in snowy winter for faster setting.

9. When set, run a thin plastic spatula around side of pan, release sides of spring form pan and place on serving plate.  Decorate with more whipped cream, sprinkle with lime zest and some mini pretzels.

 

Notes:  Quantities for friends Cinco de Mayo party. It was too strong for me but student who increased the alcohol loved it this strong.

1lb cream cheese, ½ c powdered sugar, ½ c frozen limeade concentrate thawed and stirred, 6 tbsp Tequila, juice and rind of a lime, ¼ c Triple Sec, 2 tbsp Grand Marnier, complete sachet/envelope of gelatin sprinkled on 2 tbsp water, 1 cup heavy or whipping cream. Make as written above.  Finish/pipe with ¾ cup cream whipped with 2 tbsp powdered sugar and 1 tsp vanilla.  Lime zest and pretzels as garnish.

April 2017 –  I tried using 1/3 c lemonade concentrate, 1/3 c Titos corn vodka and 1/4 c orange liqueur and it was still too strong for us.  But if you are used to strong Margaritas, go for it.

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TAGS: DESSERT, HOLIDAY


Almond Cake for Easter and Passover

April 5, 2017

Almond Cake

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This Almond Cake is naturally gluten-free, no leavening, no extracts, easily dairy-free for Passover, but wonderful any time.

Ingredients:

(No xanthan gum needed)

  • 1 stick (4 oz., 125 g) very soft butter – Earth Balance or coconut oil can be a butter substitute
  • 1 cup (8 oz., 250 g) ordinary sugar, divided in half
  • 4 large eggs, separated into yolks and whites.
  • Pinch of salt
  • 2+1/2 cups (8 oz., 230 g) of almond meal/flour slightly rounded

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.

Note: A Bundt Cake is only about 1+1/2 inches deep at deepest point.

Directions:

  1. Preheat oven to 350 degrees F/ 170 degrees C. Grease and gluten-free flour a 10” (25cm) Bundt pan. Beat the egg whites until stiff in an 8 cup (2 liter) spotlessly clean (meaning no grease at all) mixing bowl.  Add the ½ cup of sugar and beat until the egg white mixture is meringue-like, stiff, glossy, shiny.
  2. If you have a second 8 cup bowl, then you can make the rest of cake in a second bowl. Otherwise, scoop out meringue mix onto dinner plate, large cereal bowl and use the empty bowl for cake – no need to wash.
  3. Beat very soft butter (Earth Balance, coconut oil), the second ½ cup sugar, egg yolks and almond flour together until thick and creamy. Beat in lemon or orange zest.
  4. Scoop about ¼ of the meringue mix into egg yolk mix and beat to blend.
  5. Add rest of the meringue mix and carefully fold and gently stir into egg yolk mix. Make sure to get down to the very bottom of the mixing bowl (the mix will be quite stiff and it is hard work). Scrape any zest off the beaters as it tends to stick there.
  6. Scoop mix into Bundt pan and cook for about 45 minutes until well-risen, golden brown and set but still soft in the middle. There might be a dip in center of Bundt pan.
  7. Remove from oven, let cool in pan for about 5 minutes and then turn out onto cooling rack to finish cooling. The texture should be similar to rolls of almond paste when cut, but cooked throughout. It is quite a tender cake so be careful turning it out.  If it breaks just serve it as slices. Serve on its own, or with raspberry sauce, fresh berries or mango.

Raspberry Sauce – makes about 2 cups

  • 1 x 12 oz. (375 g) bag of frozen raspberries
  • ½ cup (4 oz., 125 g) ordinary sugar
  • 1/2 cup (120 ml, 4 fl oz) water
  • ½ cup (120 ml, 4 fl oz) seedless raspberry jam or jelly for extra oomph of flavor
  • Raspberry liqueur, Amaretto, brandy or rum for adults.

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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TAGS: DESSERT, HOLIDAY


Irish Cream White Chocolate Cheesecake

February 27, 2017

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh.

Irish Cream White Chocolate CheesecakeThis is not a baked custard cheesecake. It is a gelatin-set cheesecake that I first made in England and continue to make. Apart from the crust, there is no baking, no worrying if you’ve overcooked the custard, no cracking of cheesecake, no overnight cooling, etc. It’s very popular with my students and clients, and you can vary it with different chocolates and liqueurs. It is stiff when you remove it from the fridge, but softens to more of a mousse consistency when it’s been out of the fridge for half an hour.  My husband likes it firm, I prefer softer. This is a very mild flavor, since Irish Cream is very mild. Use a 7” springform or double the recipe for a 9-10” springform pan.

Almond Shortbread Crust Ingredients:

  • ¾ cup (3 oz., 80 g) almond flour
  • 3 Tbsp. (45 ml) powdered sugar
  • 3 Tbsp. (1½ oz., 42 g) butter

Filling Ingredients:

  • ½ lb. (1 brick, 8 oz., 225 g) cream cheese at room temperature. I use store brand lite cream cheese, but it does make a softer set.
  • 2 Tbsp. (30 ml)  powdered sugar
  • 1 4 oz. (112g) bar good quality white chocolate, broken into small pieces. (At the time of writing, Lindt are saying their white chocolate is gluten-free. Guitard is the only other white chocolate I know, but its flavor doesn’t compare to Lindt.)
  • 1¼ cup (10 fl. oz., 300 ml) whipping or heavy cream, divided
  • ½ tsp. gelatin from Knox gelatin packet, sprinkled on 1 Tbsp. (15 ml) water in small cup
  • 3 Tbsp. (45 ml) Irish Cream liqueur (At the time of writing, Carolan’s says it’s gluten-free.)

Topping Ingredients:

  • ½ cup (4 fl. oz., 120 ml) whipped cream
  • 1 Tbsp. (15 ml) powdered sugar
  • 1 Tbsp. (15 ml) Irish Cream liqueur

Directions:

  1. For the crust, mix almond flour and powdered sugar. Rub in butter until mix resembles fine breadcrumbs. I do this in food processor, but stop while mix is crumbs and before it mixes to a paste.
  2. Sprinkle evenly into base of 7” springform pan and press down.  Bake in a preheated 350°F oven for about 12 minutes. Base should be a light golden brown and about ¼” thick when cooked. Remove from oven and allow to cool.
  3. Pour ¼ cup (60 ml, 2 fl. oz.) cream into a 4 cup microwave bowl and heat for about 44 seconds.  Add chopped chocolate, let stand for 2 minutes, then stir until chocolate mix is smooth. If necessary, heat for about 10 more seconds if there are lumps left. You have to treat white chocolate very carefully, as it has a tendency to harden (seize) if overheated.
  4. In a separate 4 cup bowl, beat together cream cheese, sugar and 3 Tbsp. Irish cream liqueur until smooth and creamy.
  5. Slowly beat chocolate mix into cream cheese mixture and beat for about 1 minute to increase fluffiness. I added a few drops of green coloring to mix.
  6. Microwave the gelatin-water mix for about 10 seconds until it becomes yellowy clear liquid. Then beat into chocolate cream cheese mix.
  7. Pour ½ cup (4 fl. oz., 120 ml) cream into bowl that was used for melted chocolate and beat cream until stiff.
  8. Gently beat cream into cheese and chocolate mix.
  9. Pour into chilled crust. Refrigerate for at least 4 hours or until firm.
  10. Once chilled, run a thin plastic spatula around edge between cheesecake and pan, release spring form side and remove. Gently run a thin knife between base and bottom of pan and slide cheesecake onto serving plate. If you have a springform pan with a glass base, there is no need to move the cheesecake.
  11. To finish, whip ½ cup (4 fl. oz., 120 ml) whipped cream with 1 Tbsp. powdered sugar and 1 Tbsp. Irish cream liqueur and pipe rosettes around top edge of cheesecake.
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TAGS: DESSERT, HOLIDAY


Honey Toast with Cinnamon and Apple (Ice) Cream

February 13, 2017

Honey Toast with Cinnamon and Apple (Ice) Cream



Courtesy of Schar

Schar honey toast with cinnamon and apple ice cream recipe.Ingredients:

  • 1 package gluten-free Artisan Baker Multigrain Bread
  • 3 Tbsp. honey
  • 3½ Tbsp. butter
  • 2 apples
  • ½ cup gluten-free whipping cream
  • 1 tsp. cinnamon
  • 3½ Tbsp. roasted almonds
  • ½ cup brown sugar

Directions:

  1. Wash the apples and leave them in a preheated oven 450°F for about half an hour.
  2. Turn off the oven and leave the apples to cool down for another 30 minutes.
  3. Peel and cut the apples into 4 pieces. Put the pieces in a plastic bag. Leave it in the freezer for about 2 hours.
  4. In the meantime, heat the butter and honey in a pan, put a bread slice on it and fry each side until golden brown. Be careful – it burns easily! After that, leave the bread on a baking paper to cool down.
  5. Use cookie cutters of your choice and cut small forms out of the bread.
  6. Melt the sugar in a pot, until it becomes a caramelized syrup.
  7. Use the bread cookies and dip them into the melted sugar. Sprinkle them quickly with roasted, finely chopped almonds.
  8. To finish the apple cream: Put the frozen apples in a mixer, add the cinnamon and whipping cream and blend it all well.
  9. Create little sandwiches out of the bread slices and the apple cream. Enjoy!


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Crème Brûlée

February 6, 2017

Crème Brûlée

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh.

Chef Oonagh's Creme Brulee RecipeThis version of the classic recipe came from my friend Cheryl Emerson, the Pastry Chef Instructor at Milford High School. This makes 4 not-so-indulgent portions or 2 very indulgent portions. Choose any oven-safe ramekin, custard cup, even tea cup for this recipe. The photo shows a ramekin, custard cup and tea cup, all with same amount of custard, cooked for same amount of time. The tea cup is shown without caramel.

There is a difference in texture between using whole eggs and egg yolks, which make a far richer custard. DO NOT overcook, as the custard changes from silky smooth to firmer and grainier the longer you cook them. There is no need to cook custard in a double boiler (saucepan) first and then cook in oven. I have tried making them with coconut milk, but it is not as wonderful. Without caramel, these are still wonderful. Even better, it’s a dessert best made a day in advance.

Custard Ingredients:

  • 1 cup (8 fl. oz., 240 ml) heavy cream
  • 3 egg yolks (1½ oz.)
  • 1 Tbsp. (15 ml) sugar
  • 2 oz. (56 g) white chocolate (I use Lindt)
    OR 2 oz. (1/3 cup) semi-sweet chocolate chips and increase to 2 Tbsp. (30 ml) sugar

Custard Directions:

  1. Gently warm the cream and sugar.
  2. Stir in chocolate until it melts. If necessary, microwave in 10 second increments and stir until melted.
  3. As long as cream is only gently warm, add egg yolks one at a time. I blend them in with my immersion blender to get smooth mix so I don’t have to strain the egg custard.
  4. Pour into 2 or 4 buttered ramekins and place in 3-4” deep skillet. Check that the ramekins will fit in the skillet before you start. Pour in enough hot water to reach half way up sides of ramekins.
  5. Bake in a 350°F (170°C) preheated over. Do not cook above 350°F because the eggs will start curdling. Start checking if the custard is cooked at 20 minutes and then every 5 minutes until cooked. Note that 4 ramekins will cook faster than 2 ramekins. The 4 ramekins in my oven took 30 minutes total. The custard should still wobble in the center when removed, as they will continue cooking even when removed from oven. DON’T cook them until totally set all over, because they will be too firm. If you put a knife between center and outer edge of custard it should come out with thickened cream showing, not runny liquid.
  6. Remove from oven, remove from water bath, let cool and then refrigerate.

Topping Ingredients:

Most people don’t have a ‘torch’ for caramelizing sugar on top of custard to make the brûlée part of recipe, and I am reluctant to put ceramic dishes under a broiler to burn the sugar. I make regular caramel and then spoon about 1 Tbsp. on top of cold custard. The caramel sets hard, and you crack it with a spoon to eat. Any custards left with caramel on top, the caramel will liquefy after a time.

  • ½ cup (120 ml) white/granulated sugar (not brown as it is far more difficult to see if brown sugar has caramelized)
  • 2 Tbsp. (30 ml) water

Topping Directions:

  1. Dissolve sugar in water in small pan, then leave to boil without stirring until caramel is light golden brown/amber. On a high heat, sugar can turn to caramel in less than 5 minutes, so don’t walk away
  2. Remove from heat, spoon over custard, leave for a few minutes to harden, then serve.

Note: Remember that a sugar burn hurts. Put pan to soak in warm water and leftover caramel will dissolve.

Variations:

  • Eggnog style: 1 Tbsp. rum, 1 tsp. brandy, pinch of freshly grated nutmeg
  • Add 1-2 Tbsp. of any liqueur you like
  • Split a vanilla bean and simmer with cream, then scrape out vanilla seeds
  • Melt 2 Tbsp. Nutella with the cream


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