Gluten-Free Recipes for Recipes of the Week



Flourless Chocolate Cake

January 30, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Over Christmas, we had dinner at one of our favorite restaurants. The menu had a flourless chocolate cake with macerated strawberries (sliced strawberries with sugar and liqueur usually) plus strawberry sauce and whipped cream. The waitress confirmed it was gluten-free, but don’t just trust a description of flourless to mean it’s safely gluten-free. We bought one to bring home and share. The cake part was a bit bigger than standard cupcake size but only tasted of bitter cocoa. Just cocoa doesn’t meet my criteria for a chocolate cake. So I made this version instead to satisfy our craving…

Gluten-Free Flourless Chocolate Cake

Ingredients:

  • 2 oz soft butter or melted coconut oil 
  • 2 oz gluten-free, semi-sweet chocolate chips
  • 4 oz sugar 
  • 4 oz gluten-free almond flour
  • 3 large eggs 
  • 2 tbsp gluten-free cocoa 
  • 1 tsp gluten-free almond extract 
  • 1 tsp gluten-free baking powder 
  • pinch of salt 

Directions:

  1. Cake: Preheat oven to 350*F. Spray 1 x 9” springform pan, line base with parchment paper and dust with cocoa. For individual portions, use either regular cupcake liners in cupcake pan or larger Texas muffins for indulgence. Melt chocolate and butter/coconut oil together until the chocolate is totally smooth.
  2. Put rest of cake ingredients in 8 cup bowl, add melted chocolate mix and beat for 2-3 minutes until fluffy. 
  3. Spread mix in springform pan or divide up between cupcake liners. Bake in 350 oven for about 30 minutes for cake, 18-20 for cupcakes depending on the size chosen. Cake will still be soft but a knife in the middle of the cake will be clean.
  4. Remove from oven, let cake cool for about 10 minutes then turn onto a cooling rack. Allow cupcakes to cool completely then when ready to serve, remove from paper liners.

Strawberry topping and liquor sauce:

Wash and slice strawberries, sprinkle with sugar and leave for a few hours for sugar to produce juices. You can add 1-2 tbsp brandy, rum, amaretto, orange liqueur to strawberries. 

1 cup of cream with 2 tbsp sugar and 1-2 Tbsp liqueur, whipped until stiff.

For individual cakes, I spoon some of the strawberries on top of upside-down cake per plate, pour off some of the juices from strawberries in tub and puree remaining strawberries and juice.  You can add back in juice if sauce is too thick, but you can’t easily add to a thin sauce. Puddle the cake with pureed sauce and pipe with cream. (see photo). Also try fresh raspberries with frozen raspberry and raspberry jam sauce, canned peaches. 

For after Christmas neighborhood party, I made 9-inch cake, cut into wedges.  I added water, brown sugar and rum to can of cut up sliced pineapple and thickened slightly.  I poured sauce into bowl in center of plate of sliced cake. (see photo).

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TAGS: DESSERT, HOLIDAY, RECIPES OF THE WEEK


APPLE AND CRAISIN BREAD PUDDING

November 4, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A warm, fall-themed dessert to keep you feeling cozy as the nights start to turn cold!

Ingredients:

  • 2 gluten-free plain bagels cut into small cubes.  Don’t use soft white bread, it cooks up too mushy.  I’ve made this with Udi’s and Canyon Bakehouse plain bagels. 
  • 3 Granny Smith apples, peeled, cored and cut into small pieces, like shredded cheese. Large chunks will make pudding fall apart when cooked.
  • ¾ c brown sugar
  •  ½ stick (2 oz, 60 ml)  butter
  • 2 teaspoons pumpkin pie or apple pie spice or 1 tsp cinnamon plus ½ tsp powdered ginger plus ½ tsp ground nutmeg.
  • ½ c craisins
  • 2 tsp gluten-free vanilla essence
  • 2 tbsp rum – optional, but gives lovely flavor
  • 2 cups half and half or whole milk
  • 5 large eggs
  • brown sugar for top

Directions:

  1. Melt butter in a 6 cup saucepan, add apples, sugar and spices and cook over gentle heat until the apples are nicely soft without becoming apple sauce.  They don’t really cook much more in the bread pudding. I also mix this and cook in microwave in m/w safe bowl, add rest of ingredients and then refrigerate covered. 
  2. Add craisins, vanilla and rum to pan, stir in bread cubes.  Adding bread cubes should be sufficient to cool the mix to add eggs and milk.
  3. Beat eggs and milk together – I tend to use my immersion blender so I don’t have ‘threads’ of egg still showing. Gently mix into bread mix.  
  4. Pour into greased 8 x 8 brownie pan or equivalent sized pan and allow to soak for at least 30 minutes.  The large quantity of liquid should be absorbed leaving a small quantity of excess liquid around the edges.  Insufficient liquid will leave the bread hard and dry in places.
  5. Sprinkle the top with brown sugar for a crusty topping. Place on a baking sheet in case of spills as it is a very full baking dish.
  6. Bake in a preheated 350* oven for about 45 minutes. The bread pudding will have risen up, the top will be set, crusty and light brown and if you dig into the center it should be soft and moist but not wet with loose liquid. If you’re cooking it cold from the fridge, it will probably need 
  7. Remove from oven and cool for about 10 minutes before serving with caramel sauce. Reheats well.

Caramel sauce:

  • ¾ cup sugar
  • 1 tbsp water
  • 3/4 cup heavy cream
  • 4 tbsp butter 
  • 2 tbsp rum – optional
  1. Put sugar in an 8” skillet with water. Cook, covered, over low heat until sugar dissolves.  Covering pan while dissolving sugar stops formation of sugar crystals on side of pan.
  2. Remove lid, increase heat and cook until syrup turns a deep gold color, swirling pan will mix light and dark syrup.  You will notice burnt sugar smell and a smoke above pan if overcooked. Undercooked is tasteless. Be very careful as boiling sugar gives a nasty burn. Don’t stir mix as it will crystallize.
  3. Remove from heat, carefully add cream and butter, it will spit and bubble and harden. Return to low heat and stir until sauce is smooth again. Add rum if wanted.  Thickens slightly on cooling.

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY, RECIPES OF THE WEEK, THANKSGIVING