Special diet recipes

[sister herb]

Organic and Gluten-Free Pound Cake

Ingredients:
3 1/2 cups white rice flour*
1 tbsp. baking powder
1/4 tsp. salt
1 cup organic butter
2 cups organic evaporated cane sugar
4 organic eggs
1 tsp. gluten-free vanilla extract
1 cup milk (soy milk or orange juice works too)

Instructions:
Combine dry ingredients and set aside.

Cream butter in a large mxing bowl and gradually add sugar, beating between additions.

Add eggs, one at a time, and beat well. Add vanilla.

Blend in dry ingredients gradually, alternating with milk, and beginning and ending with dry ingredients mixture.

Spread batter into two greased and floured 9 x 5-inch loaf pans.

Bake at 325 degrees F/160 degrees C for about one hour, or until done (when baking with rice flour, it can take a bit longer to cook.)

Let cake stand in pans for ten minutes, then remove and cool completely on a baking rack.

Makes 2 (9 x 5-inch) loaves.

*Note: Instead rice flour, you can also use potato starch flour.
Organic eggs, butter etc. you can replace "normal" ones.

 

[sister herb]

Non-Dairy Eggless Brownies

Ingredients:
2 1/3 cups all-purpose flour*
1 cup water
1/2 cup non-dairy margarine
2/3 cup cocoa powder
2 cups sugar
1/2 tsp. salt
1 tsp. vanilla extract
2 1/2 tsp. baking powder
1/2 cup chopped nuts (optional)

Garnish (optional)
Confectioners' sugar

Instructions:
1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan with non-dairy margarine, or you may also use vegetable oil to grease the pan or spray pan with vegetable cooking spray.

2. Combine 1/3 cup of the flour with water in a medium saucepan. Cook on medium heat untill thick, stirring constantly. Set mixture aside to cool completely.

3. Melt margarine and stir in the cocoa powder.

4. Sift together the remaining 2 cups flour with the baking powder.

5. Beat sugar, salt, and vanilla into the cooled flour mixture, then add the melted butter/cocoa mixture.

6. Add the above mixture to the sifted flour/baking powder mixture. Add chopped nuts, if desired.

7. Spoon batter into prepared baking pan and bake in preheated oven for 20 to 25 minutes. Let brownies cool in pan. Cut into squares when cooled completely. If desired, dust with confectioners' sugar.

Makes 16 brownies.

Note: You can use potato starch flour, white rice flour or gluten-free flour instead of wheat flour.

 

[sister herb]

Blueberry Soy Shake

Ingredients:
1 cup fresh blueberries
1 cup vanilla-flavored soy milk
1/2 cup plain yogurt
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1 cup ice cubes

Instructions:
Starting with liquids, combine all ingredients in blender until smooth. Serve in a summertime glass with a straw, garnished with 2 or 3 fresh blueberries.

Makes 2 servings.

 

[sister herb]

Gluten Free Easy Sponge Cake

Ingredients:8 eggs, room temperature
1 cup powdered sugar
1/2 cup potato starch (NOT flour!)
1/2 teaspoon salt
1 1/2 teaspoons GF vanilla extract
1 teaspoon GF lemon extract
1 teaspoon GF almond extract

TOPPING:​

freshly whipped cream
fresh fruit (strawberries and blueberries)
powdered sugar (for dusting)

Directions:

1. Separate the egg whites and the yolks.
2. Beat the egg whites until stiff peaks form and set aside.
3. Beat the egg yolks until light yellow and creamy – about 2 – 3 minutes)
4. Sift together powdered sugar, potato starch (not flour!) and salt.
5. Add sifted dry ingredients to the beaten egg yolks and mix thoroughly.
6. Add the extracts. Mix again.
7. Using a spatula or spoon (not your mixer!), gently fold the egg whites into the batter.
8. Preheat the oven to 325F.
9. Line a jelly roll pan or a full sized cookie sheet pan with parchment paper.
10. Gently smooth the cake batter out to the length of your pan with even depth. (My pan is 18″ by 13″ – and the batter is about 2/3 – 1″ thick).
11. Bake the cake for 15 minutes then turn off the oven and open the oven door. (I open the oven by cracking it open about 2-3 inches.)
12. Leave the cake to cool in the oven for 5-8 minutes.
13. Remove from oven and cool.
14. Gently lift the cooled cake up off the parchment paper just to loosen it from the paper. Lay the cake back down on to the paper. You will use the parchment to help you roll the cake.
15. Top with freshly whipped cream and fresh fruit slices.
16. Have a piece of fresh parchment paper the length of your cake OR a serving platter that fits nearby. Use the parchment paper to help you roll the cake. (I roll it so I have LONG cake (see picture) rather than rolling the short end and have a HUGE rolled cake.)
17. Lay the cake on the fresh parchment or on your serving platter. Gently lay a few pieces of fruit on top and dust with powdered sugar.

 

[sister herb]

What is Potato Starch Flour?

Potato starch flour, also known as "potato starch," is a key ingredient in Scandinavian baking. Since wheat flour was for a long time a luxury item in Scandinavia, difficult to grow and normally thus imported from warmer climes, Scandinavians depended much more heavily upon the hardier potato starches and flours they could produce locally.
Unlike potato flour (which because of its strong potato flavor and heavier weight should neverbe substituted for potato starch in baked goods), potato starch flour / potato starch has a neutral taste, and is an excellent choice for thickening sauces, gravies, stews, and soups. It also produces superior flour-free sponge cakes, for it absorbs and retains moisture to a far greater degree than wheat flour and produces cakes with a lighter texture.

Potato starch flour / potato starch is gluten-free (unlike some brands of potato flour, which may contain wheat).

Most American grocery stores and specialty Scandinavian markets carry the Swan brand of potato starch, marketed as "Potato Starch Flour." Ener-G markets it as "Potato Starch Flour" as well. You can also find it labeled as "Potato Starch" from distributors including Bob's Red Mill, Manischewitz, Barry Farm, and Authentic Foods.

Also Known As: Potato starch flour, potato starch, perunajauho (Finnish), potatismjöl (Swedish), potetmel (Norwegian), kartoffelmel (Danish), kartöflusterkja or kartöflumjöl (Icelandic).

 

[sister herb]

Gluten-free cupcakes

Ingredients

For the cupcakes

• 125g (4oz) butter, melted
• 125g (4oz) caster sugar
• 125g (4oz) gluten-free self-raising flour
• 2 medium eggs
• 3 tbsp milk
• Few drops of vanilla extract

For the buttercream

• 2 medium egg whites
• 150g (5oz) caster sugar
• 100g (3½oz) butter, softened
• Few drops of vanilla extract

Method

1. Set the oven to gas mark 5 or 190°C.
2. To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.
3. Bake cakes in the centre of oven for 18-20 mins, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.
4. To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it's light and fluffy - this is easiest done in a table-top food mixer, but can be done with an electric hand whisk.
5. Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake. Scatter over the royal icing sprinkles. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).

 

[sister herb]

Gluten free buckwheat apple cake

125 g butter
150 g sugar
4 eggs
275 g buckwheat flour
1 ½ tsp baking powder
6 medium apples

Cream the butter with sugar until pale and fluffy.
Add eggs, one at time, mixing until well incorporated.
Add the flour sifted with baking powder, mix well.
Peel the apples and dice, add to the batter and mix.
Transfer into a pan lined with parchment paper.
Bake in 170C for about an hour – check with toothpick if ready.

 

[sister herb]

Flourless Chocolate Cake

6 tablespoons unsalted butter, plus more for pan
8 ounces bittersweet or semisweet chocolate, finely chopped
6 large eggs, separated
1/2 cup granulated sugar
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving

Preheat the oven to 275 degrees F/135 C with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.

Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.

In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.

Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners' sugar. Serve with whipped cream, if desired.

 

[sister herb]

Gluten-Free Fudgy Pecan Brownies

Ingredients
6 tablespoons unsalted butter, cut into pieces, plus more for pan
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
12 ounces semisweet chocolate chips
3/4 cup sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

Preheat oven to 350 degrees F/175 C. Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. Whisk together cornstarch, cocoa, cinnamon, and salt. In a large microwave-safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

Pour batter into pan and smooth top. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 35 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift cake out of pan and cut into 16 squares.

 

[sister herb]

Gluten free potato flour sponge layer cake with chocolate mousse and raspberries

sponge cake
makes one 18cm / 7” cake

3 eggs
¾ cup sugar
1 ¼ cup potato flour
1 ½ tsp baking powder
150 g melted butter / margarine

beat the eggs with sugar until white and fluffy, about 5 minutes
sift flour with baking powder and add to the eggs, mix in delicately with spatula – do not use mixer
add cooled butter / margarine and mix thoroughly – the batter might be a bit more runny than regular sponge cake at this point
line the pan with parchment paper and pour the batter
bake for 50-60 min in oven preheated to 180C (check if it’s done with toothpick)
let cool down for 15 min in open oven, otherwise the cake might collapse (it will collapse a bit but not too much)

chocolate mousse
100 g milk chocolate
100 g dark chocolate
1 egg
30 g sugar
200 ml whipping cream

melt the chocolate in water bath
beat the egg with sugar in water bath until pale, stiff and warm to touch
mix the egg into the chocolate with mixer, it will be thick, let cool until body temperature
whip the cream until very stiff
gradually add the whipped cream (in 5-6 portions), mixing the mousse thoroughly after each addition
cool in fridge for 3-4 hours until settled

assemble
1 cake
1 portion mousse
a few handfuls of raspberries
soaking syrup (1/2 cup water, 2 tsbp sugar, 1 tsp vanilla extract)

cut the cake in 3 layers, sprinkle each with syrup – not too much, you just want to add some moisture and not soak thoroughly
pipe the thickened mousse with big nozzle, toss some raspberries, repeat two more times
decorate with nice piping and pretties raspberries
store in fridge until serving

 

[sister herb]

Gluten free chocolate layer cake

4 eggs
1 cup sugar
1 2/3 cup potato flour
3 tbsp cocoa powder
2 tsp baking powder
180 g melted butter / margarine

beat the eggs with sugar until white and fluffy, about 5 minutes
sift flour with baking powder and add to the eggs, mix in delicately with spatula – do not use mixer
add cooled butter / margarine and mix thoroughly
line the pan with parchment paper and pour the batter
bake for 50-60 min in oven preheated to 180C
let cool down for 15 min in open oven

chocolate frosting

500 ml milk
3 tbsp cornstarch
5 tbsp sugar
100 g dark chocolate
150 g softened butter
200 ml whipping cream
1 tbsp powdered sugar
1 tsp cream of tartar
1 tbsp cocoa powder

cook the milk with cornstarch and sugar like pudding, mixing constantly, add chocolate broken in pieces and mix until melted
cool to room temperature
beat the butter until pale and fully, mix in pudding, a few tablespoons at time
whip the cream, adding powdered sugar when it reaches soft peaks
add cream of tartar and cocoa powder and mix until the cream is stiff and thick
fold the whipped cream into the frosting delicately, thoroughly
leave in fridge for at least 2 hours before using

soaking syrup

2 tbsp vanilla essence
1 tbsp sugar
200 ml warm water

mix the ingredients until the sugar is dissolved

assemble
jam of choice (i used berry)

cut the cake in three layers
soak the first layer, spread some jam and a thick layer of frosting, repeat
make crumb coat and let the cake sit in fridge for at least 1 hour for the coat to set
decorate simply with frosting and chocolate curls

 

[sister herb]

Gluten-free Apricot-strawberry cake

200 grams (4 or 5 large) ripe apricots
170 grams (about 1 cup) ripe strawberries, tops removed, quartered
3 tablespoons honey
100 grams slivered almonds
175 grams gluten-free all-purpose flour mix
6 ounces (1 1/2 US sticks) unsalted butter, at room temperature
175 grams (1 cup minus 2 tablespoons) demarara sugar (also known as raw sugar)
2 large eggs, at room temperature
2 tablespoons whole milk

Preparing to bake. Heat the oven to 350 degrees F/175 C. Line the bottom of a 9-inch cake pan with a round of parchment paper. Grease and flour the parchment paper and sides of the pan.

Preparing the fruit. Cut the apricots in half. Remove the pits. Chop the apricots coarsely. Combine with the strawberries in a large bowl. Drizzle the fruit with honey and let them mingle while you prepare the rest of the cake.

Combining the dry ingredients. Put the slivered almonds into the bowl of a food processor. Run the processor until the almonds are ground to the size of breadcrumbs but stopping before they become almond butter. Add the flour and mix them together. Set aside.

Creaming the butter and sugar. Put the butter in the bowl of a stand mixer. Start spinning the paddle attachment to whip the butter a bit, then add the demerara sugar. Cream the butter and sugar until they are pale and fluffy. Turn off the stand mixer.

Building the cake batter. Whisk the eggs until they are beaten together. With the stand mixer running, dribble in the egg mixture a tablespoon at a time, letting the mixer run after each addition. Be sure to scrape down the sides of the bowl occasionally to ensure that everything is well combined.

Finishing the batter. Pour in 1/3 of the almond-flour combination, running the mixer at low speed until the flour has disappeared entirely into the batter. Repeat this with another 1/3 of the dry ingredients, and then again. Dribble in the milk until it is fully incorporated. Add the apricots and strawberries. When everything is combined, turn off the mixer and scrape down the sides of the bowl.

Baking the cake. Pour the cake batter into the prepared pan. Smooth the top with a rubber spatula. Bake until the top is browned and the center has an athletic spring to it when you touch it with your finger. (You can also put a toothpick in the center to see if it comes out clean. This should take about 80 to 90 minutes.

Allow the cake to cool in the pan for 30 minutes. Run a knife around the edge of the cake to loosen any sticky bits. Turn the cake onto a cooling rack, then flip it again. Eat when the cake is cooled to room temperature.

Feeds 8 to 12.

 

[sister herb]

Caramel, milk chocolate and coconut slices

Serves about 24

140 g butter, melted and cooled
350 g Gluten-free Digestive biscuits or graham crackers
300 g sweetened condensed milk
200 g good-quality milk chocolate, chopped (or use chips)
100 g desiccated coconut

Line a baking sheet/Swiss roll tin (about 25x35 cm) with a parchment paper. Preheat the oven to 180 C/350 F.

Finely crush the Gluten-free Digestive biscuits, then mix thoroughly with melted butter. Spoon the biscuit mixture into the cake tin, pressing down. Drizzle the sweetened condensed milk evenly over crumb mixture.

Now scatter the chopped chocolate evenly on top, finally sprinkle with coconut flakes, patting down lightly.

Bake in the middle of the preheated oven for about 20 minutes, until the coconut is golden brown.

Remove from the oven and leave to cool completely before cutting into small squares or bars.

(I sended this same recipe here before, but it may works also as gluten-free version - good to save it in this thread too.)​

 

[sister herb]

Nonuttin' Chewy Chocolate Chip Granola Bars

Ingredients

• Nonstick cooking spray
• 1 3/4 cups gluten-free quick-cooking oatmeal
• 1 1/4 cups gluten-free crisp-rice cereal
• 1/2 cup mini gluten-free semi-sweet chocolate chips
• 1/3 cup lightly packed light-brown sugar
• 1/3 cup vegetable oil
• 1/3 cup honey

Directions

1. Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
2. Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
3. In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
4. Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.

 

[um muhammad al-mahdi]

Jazakillahu khayran will try it inshallah using cereals as well! Yummy! We should have a 'official TTI chef' under your username mashallah lol

 

[sister herb]

I think if you add some crushed nuts and raisins to those Chocolate Chip Granola Bars, they will be quite similar like those "energy bars" from the shops (whose here are quite expensive and include what ever food additives). As homemade they are at least healthier snacks.

 

[um muhammad al-mahdi]

My younger boy wouldn't be happy to find the nuts mashallah lol - I usually makes them plain just adding a spoon or so of linseeds. But I like the idea of adding some cereals mashallah. I agree, they are expensive here too! Subhanallah!

 

[sister herb]

We should have a 'official TTI chef' under your username mashallah lol

Now it is there...

Bon apetit!

 

[sister herb]

Flourless Chocolate Cupcakes

Ingredients

• 6 tablespoons (3/4 stick) unsalted butter
• 8 ounces bittersweet chocolate, coarsely chopped (or 1 1/2 cups semisweet chocolate chips)
• 6 large eggs, separated, room temperature
• 1/2 cup sugar
• Ice cream, for serving (optional)

Directions

1. Step 1
   Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine, then remove bowl from heat and let cool slightly. Whisk in egg yolks.
2. Step 2
   With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry (do not overbeat). Whisk one quarter of the beaten egg whites into chocolate mixture to lighten; gently fold mixture into remaining whites.
3. Step 3
   Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until cupcakes are just set in centers, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes (their centers will sink). Cupcakes are best eaten the same day they are baked; keep at room temperature until ready to serve, topped with scoops of ice cream, if desired.

 

[sister herb]

Gluten-Free Pumpkin Cupcakes

(Photography: VICTORIA PEARSON )

15 oz can pumpkin puree

• 1/2 cup sugar

• 1/4 cup brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup evaporated milk

• 2/3 cup gluten-free flour

• 2 teaspoons pumpkin pie spice

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

How to:
Preheat oven to 350 degreesF/175C.
Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
Fill each muffin cup with 1/3 cup of the mixture.
Bake for twenty minutes and let cool for twenty minutes.
Remove cupcakes from pan and chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
Makes 12 cupcakes.

As in the picture above:
Frosting: cream cheese frosting recipe you can find from: http://turntoislam.com/community/threads/ideas-for-frosting-and-decorating-cakes-and-pies.93519/


Decoration as in the picture: you need marzipan/almond paste and food colors (orange and green). Basic recipes have been posted to: http://turntoislam.com/community/threads/cake-for-the-gardeners.93502/