Special diet recipes

[sister herb]

Gluten Free Snacks:


Sugar Plums (Fruit and nut balls)

You will need:
2 cups whole almonds
1⁄4 cup honey
2 tsp. grated orange zest
1/4 tsp ground cardamom, optional
1 1⁄2 tsp. ground cinnamon
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
confectioners' sugar or unsweetened shredded coconut

Directions:
1. Preheat oven to 400° F/200C and toast almonds on a baking sheet... in a single layer. Bake for about 10 minutes....do watch them as every oven is different. Cool and then finely chop.
2. In a bowl, combine honey, cardamom, orange zest, cinnamon, allspice, and nutmeg. Add almonds, apricots, and dates and mix well.
3. Form balls( about a teaspoon-size) from the mixture. You will probably need to rinse your hands often. The mixture is sticky.
4. Roll balls in dried coconut... or powdered sugar, if you prefer.
5. Refrigerate in single layers between sheets of parchment paper using airtight containers. ~They should last up to 1 month. Their flavor improves after several days.

Mustachudos

You will need:
250 grams(2 cups) shelled walnuts
1/3 cup powdered sugar
1/2-1 tsp cinnamon
orange zest from one orange
3-4 TBS orange juice
powdered sugar

Directions:
1. Add some powdered sugar to a plate and set aside.
2. Place walnuts and sugar in a food processor bowl... pulse until the walnuts are finely ground.
3. Add the orange zest, orange juice, and cinnamon. Pulse until you feel the mixture will hold its shape.
4. Scoop out about 1 TBS size( or walnut size) of the mixture... you could use a cookie scoop to make it easier and place the scooped mixture on the reserved plate with the powdered sugar.
5. Roll the scooped out mixture in the sugar to coat it and then gently form it into a smooth ball....you might need to powder your hands a bit with some of the sugar.
6. Place the ball in the powdered sugar again and either roll it again in extra sugar or shake the dish to coat the walnut balls.
7. Repeat with the rest. Leave the mustachudos uncovered on the counter for a few hours. Every so often, shake to make sure each ball is evenly coated with the sugar.
8. Place in container, cover, and and store in the fridge.

Source: http://homecookinginmontana.blogspot.fi/2011/05/gluten-free-snacks-sugar-plums-and.html

 

[sister herb]

Sugar-Free Chocolate Fudge

TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16 servings

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 2 ounces unsweetened chocolate, melted and cooled
• 24 packets aspartame sweetener (equivalent to 1 cup sugar)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Directions

In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Cut into 16 squares. Serve chilled.

Yield: 16 servings.

Source: http://www.tasteofhome.com/recipes/sugar-free-chocolate-fudge

 

[sister herb]

Gluten-Free Raspberry Lime Tart

Ingredients

Crust:

• 2 cups gluten-free graham crackers or gingersnaps, crushed fine
• ½ cup butter, melted
• ¼ cup sugar
• 1 teaspoon ground cinnamon

Raspberry Lime Filling:

• 8 ounces cream cheese, room temperature
• 8 ounces plain Greek yogurt
• ½ cup sugar
• zest and juice of one lime
• 2 cups fresh raspberries, rinsed and set aside on paper towels

Tips & Notes
If you're not in the mood for raspberries, you can also make this lime tart with strawberries or any other berry of your choosing.

Instructions

1. Preheat oven to 350 degrees F/175 C. Combine crust ingredients in a medium-sized bowl. When well mixed, press into an 8-inch spring form pan.
2. Bake crust for 15 minutes, or until edges become golden. Set aside to cool.
3. Combine cheese, yogurt, sugar, lime juice and zest in a medium-sized bowl. Mix until very smooth.
4. With a spatula, spread cream cheese mixture evenly over crust. Carefully place raspberries on top.
5. Chill for 2-4 hours or until ready to serve.

Source: http://farmflavor.com/raspberry-lime-tart/

 

[sister herb]

Gluten Free Tiramisu Cupcake

Ingredients

For the cupcakes

110 g butter
110 g brown sugar
110 g gluten free flour
1 tbsp cocoa powder
1 tbsp coffee powder (espresso)
2 large eggs

For the topping

300 ml cream (48% fat)
2 tbsp icing sugar
4 tbsp cocoa powder


For the cupcakes

Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12-hole bun tin.

Beat all the cake ingredients in a mixing bowl until smooth and creamy.

Add more milk if the mixture is too stiff, to give a soft dropping consistency. Spoon into the paper cases and bake for 18-20 minutes until springy to the touch.

Cool for 5 minutes in the tins, then place on a wire rack to cool completely.

For the topping

Whisk the cream and icing sugar until thick. Spoon into a piping bag and pipe on top of the cakes. Sift cocoa powder over the top just before serving.


Source: http://www.finedininglovers.com/recipes/dessert/gluten-free-desserts-tiramisu-cupcake/

 

[sister herb]

Gluten-free Cupcakes With Cream And Violets

For the cupcakes

1 egg
15 ml stem ginger, chopped
1 lime, juice and zest finely grated
125 g sugar
80 ml sunflower oil
250 ml buttermilk, more if needed
250 g gluten-free flour, all-purpose
10 ml gluten-free baking powder
2,5 ml baking soda

For the topping

200 ml cream, 48 % fat content
30 ml confectioners sugar

To decorate

24 Crystallized violets*

Cupcakes Heat the oven to 180°C (160° fan) 350°F gas 4.

Place 24 paper cases in mini muffin tins.

Beat the egg with the stem ginger and lime zest.

Beat in the sugar, oil, buttermilk and 2 tablespoons lime juice.

Mix the flour with the baking powder and bicarbonate of soda in a mixing bowl.

Beat the egg mixture into the flour until blended.

Add more buttermilk if necessary, to give a soft dropping consistency.

Spoon the mixture into the paper cases.

Bake for about 20 minutes until golden brown (test with a skewer or wooden toothpick; if it comes out clean, the cakes are done). Cool on a wire rack.

Topping

Whisk the cream and icing sugar until thick.

Spoon the cream into a piping bag and pipe swirls on top of the cupcakes.

Decorate with crystallised violets.

* Crystallized Flowers Recipe

Candied flowers make beautiful decorations for desserts and can last up to one year. This job takes a little patience. It seems to go more quickly if you do it with a friend. The following recipe will coat quite a few
flowers, but if you need more, mix up a second batch.

Prep Time: 1 hour
Total Time: 1 hour

Ingredients:

• Rinsed and dried edible flower blossoms, separated from the stem (see Notes)
• 1 extra-large egg white, at room temperature
• Few drops of water
• About 1 cup superfine sugar
• A small paint brush
• A baking rack covered with waxed paper

Preparation:

In a small bowl, combine the egg white with the water and beat lightly with a fork or small whisk until the white just shows a few bubbles. Place the sugar in a shallow dish.

Holding a flower or petal in one hand, dip a paint brush into the egg white with the other and gently paint the flower. Cover the flower or petal completely but not excessively. Holding the flower or petal over the sugar dish, gently sprinkle sugar evenly all over on both sides. Place the flower or petal on the waxed paper to dry. Continue with the rest of the flowers.

Let the flowers dry completely; they should be free of moisture. This could take 12 to 36 hours, depending on atmospheric humidity. To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.

Store the dried, candied flowers in airtight containers until ready to use. They will keep for as long as a year.

Notes: Suggested flowers include apple or plum blossoms, borage flowers, lilac florets, rose petals, scented geraniums, violas, violets, Johnny-jump-ups, and pansy petals. Make sure that flowers are pesticide free.

Sources: http://www.finedininglovers.com/recipes/dessert/gluten-free-cupcake-recipe/

http://homecooking.about.com/od/dessertrecipes/r/blmisc69.htm

 

[sister herb]

Cakey, Oaty Energy Bars Packed with Fruits & Seeds

Makes 12 bars

1/4 cup melted coconut oil
3 tablespoons smooth peanut butter
3 tablespoons brown rice syrup
1/4 cup ground flax seeds
1 1/4 cups apple sauce
1 teaspoon vanilla
3 cups rolled oats (use certified gluten-free oats if necessary)
1/2 cup raisins
1/2 cup dried apricots, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/2 teaspoon cinnamon
1/4 teaspoon salt

Preheat oven to 325°F / 160 C. Line an 8"x8" baking pan with parchment paper.

In a small saucepan over low heat, combine the melted coconut oil, peanut butter, and brown rice syrup and stir until melted. Remove from heat. Add the ground flax seeds, apple sauce, and vanilla, and whisk to combine.

In a large bowl, combine the oats with the dried fruit, seeds, cinnamon, and salt. Add the liquid mixture to the dry ingredients and stir until well combined.

Transfer the mixture to the baking pan, pressing with your hands to create an even surface.

Bake until golden, about 45 minutes. Cool completely in pan. Lift out and cut into 12 pieces.

Store in an airtight container in the refrigerator. Wrap individual bars tightly for transporting.

Although these bars won't satisfy everyone's dietary restrictions, they are free of dairy, refined sugar, tree nuts, and gluten. You can also think of this recipe as a template and adapt it to your own preferences.

Source: http://www.thekitchn.com/recipe-oaty-energy-bars-recipes-from-the-kitchn-190461

 

[sister herb]

Chai Spiced Pumpkin Bars

Makes 9 large or 16 small squares

For the crust:
1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
1/2 cup pumpkin seeds
1/2 cup unsweetened shredded coconut
1/2 teaspoon cinnamon
1/8 teaspoon salt
2/3 cup pitted dates, chopped — plus a few more if needed

For the filling:
1 1/2 cups pumpkin puree
1/3 cup maple syrup or coconut nectar (or to taste)
1/4 cup melted coconut oil
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon black pepper
2 tablespoons coconut flour

Line an 8"x8" baking pan with parchment paper so you can lift the bars out for cutting.

To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.

Press the dough firmly and evenly into the baking pan. Place the pan in the freezer while you prepare the filling.

To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the coconut flour and blend until well combined. Adjust sweetener if desired.

Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.

Lift the bars out of the pan using the parchment paper edges. Use a chef's knife to cut the bars, wiping the knife clean between cuts. Serve chilled.
Recipe Notes

• If you like, you can decorate the bars with coconut flakes, a dusting of cinnamon or pumpkin seeds.

Source: http://www.thekitchn.com/recipe-chai-spiced-pumpkin-bars-recipes-from-the-kitchn-197355

 

[sister herb]

Tahini Bars

125 ml (1/2 cup) tahini
80 g (three generous tablespoons) golden syrup
80 g (three generous tablespoons) honey
1 1/2 cups (300 g) rolled oats
50-70 g dark chocolate, roughly chopped
50 g (about 1/3 of a cup) dried apricots, roughly chopped
50 g (about 1/3 of a cup) dates, roughly chopped
50 g (about 1/3 of a cup) almonds or sunflower seeds, roughly chopped

Heat the oven to 180 C / 360 F. Line a brownie pan (measuring about 20 x 20cm) with baking paper.

Put the tahini and honey in a large bowl and stir well, then tip in the other ingredients. Mix well, then press into the prepared pan. It may not be enough to fill the pan, but don't panic. Just press it out until it's about 1cm thick.

Bake for 20 minutes, until golden brown. It will still be soft, but it will harden as it cools. Mark out the bars while it's still warm. Store in an airtight container when cold. Makes about 18 bars.

Source: http://kitchen-maid.blogspot.fi/2013/10/treat-me-tahini-bars.html

 

[sister herb]

Gluten Free Lamingtons Recipe

Yield: 9 lamingtons

Ingredients

• 3 cups blanched almond flour
• 1 tsp baking powder
• 3 eggs
• 1/2 cup honey
• 1/2 cup coconut oil
• 1 tbsp good quality vanilla extract
• 100 grams 70% minimum cocoa solids dark chocolate
• 3/4 cup coconut milk
• 3 cups raw, shredded coconut for coating

Instructions

1. Pre heat your oven to 180 deg C / 360 F and grease and line a 15cm x 15cm square baking tin.
2. Combine the almound flour and baking powder in a bowl and stir to combine. In a large jug or bowl combine the eggs, honey, coconut oil and vanilla. Whisk well and add to the almond flour. Stir until well incorporated and pour the batter into the baking tin.
3. Bake for 35-40 mins or until a skewer inserted comes out clean (if you find it's browning too quick cover with aluminium foil). Allow to cool in the tin for 30 mins before inverting onto a wire cake rack to cool completely.
4. Using the double boiler method (or a microwave) melt the chocolate. Add the coconut milk and whisk until well combined. Allow the ganache to stand and cool for 10-15 mins befre using.
5. Cut the cooled sponge into 3 rows each measuring 5cm on one side and repeat on the other. (In total you should have 9 cubes).
6. Dip the sponge into the chocolate ganache (or use a palette knife) making sure it is covered on all sides.
7. Roll into the raw shredded coconut and allow to stand for half an hour before eating.

Source: http://souvlakiforthesoul.com/2013/06/gluten-free-lamingtons-recipe

 

[sister herb]

Gluten-Free, Almond & Hazelnut German Cookies

1 cup of mixed almonds, hazelnuts and sunflower seeds
1 cup chickpea flour*
50 – 100 gr margerine
50 gr coconut oil
50 gr demerara sugar*
some extra sugar
1 teaspoon vanilla sugar

Firstly pop the nuts and seeds in the food processor, blend until quite fine. Add this to a large mixing bowl together with the sieved chickpea flour, demerara sugar, margarine and coconut oil. Hand mix and knead this mixture into a dough like consistency and pop the whole lot into the fridge for an hour. Go do something nice.

Once the hour is up set the oven to 175 degrees Celsius/ 350 F. Take the dough out of the fridge and cut into equal pieces. Roll into desired shape.

Once all cookies have been shaped, place on baking paper on the middle rack in the oven. Back for about 10-15 minutes until golden brown.

Prepare a bowl of some vanilla sugar mixed with a sprinkling of white sugar for the baked cookies. Gently coat each cookie in this mixture while cooling down. And you’re done. Enjoy.

*Note: Chickpea flour is also called Besan what usually can found from Indian/Turkish/Middle Eastern groceries. You can also try to use gluten-free all-purposes flour if you can´t find any other. It is normally made from yellow lentils (not chickpeas), its sometimes called chana flour (chana dal - yellow lentils).

*Note: Demerara sugar is made from pure unrefined sugar cane which is habitually used in baking and beverage sweetening. You can substitute Demerara sugar in recipes by using honey which will add moisture and a smoother texture than the sugar. Other people usually opt to use confectioners or granulated sugar for the same purpose.

Source: http://veggieblackboard.com/2013/12...lnut-german-vanillekipferl-christmas-cookies/

 

[sister herb]

Note that recipes in the thread "Homemade Energy Bars" http://turntoislam.com/community/threads/homemade-energy-bars.95067/ are also gluten-free.

 

[sister herb]

Flourless cupcakes

INGREDIENTS: 8 servings

• 6 oz of dark chocolate (200 g.)
• 4 oz of unsalted butter (125 g.)
• 1 1/4 cup of powdered sugar (regular sugar is OK)(150 g.)
• 6 large eggs
• 1 cup of sour cherries or dark canned pitted cherries (150 g.)
• 1 tbsp of cherry syrup (optional)
• whipping cream to serve or garnish with (optional)

METHOD:

1. Preheat the oven to 200C (375F). In a saucepan, melt the chocolate broken into chunks with the butter (or in the microwave). Mix the egg yolks and the sugar and add the chocolate mixture.
2. Beat the egg whites till stiff and glossy and incorporate to the chocolate mixture gently using a spatula and an up-and-down motion.
3. Pour into a cake pan lined with baking paper and greased and floured or (9 inch cake mold) or into cupcake liners in a muffin pan. Drop 2 or 3 cherries on the batter as you are filling the cupcake liners (per liner) or about a cup of cherries for the entire cake pan. Bake for 15 to 20 minutes if in a cake mold or 8 minutes in a muffin pan, checking to make sure it is not too wet or does not get too dry. The cakes will puff up and stay moist in the center.

http://www.tasteofbeirut.com/2012/04/flourless-black-forest-cupcake/

 

[sister herb]

Gluten-Free Dark Chocolate-Cherry Cookies

Ingredients:

• 1 stick of butter (8 tablespoons), softened
• 1 cup coconut flour
• 1/2 cup brown sugar, lightly packed
• 1/3 cup sugar
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup dried cherries
• 1/2 cup dark chocolate morsels

Directions:

1. Preheat oven to 350 degrees F/175 C.
2. Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
3. Roll batter into 1-inch balls and place on a greased baking sheet.
4. Bake cookies for approximately 15-17 minutes until the tops start to lightly brown.
5. Remove cookies from baking sheet and allow to cool on wire rack.
6. Eat and enjoy!

Makes 24 cookies

Source: http://news.health.com/2013/03/11/gluten-free-dark-chocolate-cherry-cookies/

 

[sister herb]

Gluten Free Cherry Cake Recipe



Ingredients
Gluten free, non-stick cooking spray
1½ cups sliced almonds – use divided (you can substitute 1 cup almond flour and ¼ cup sliced almonds if desired)
1¼ cup maraschino cherries, stems removed and quartered
1½ cups all-purpose gluten-free flour blend
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 lemon
1 tablespoon turbinado sugar (See Note)

Directions
Preheat oven to 350 degrees F/175 C. Spray an 8 inch cake pan (or 8 inch springform form pan) well with cooking spray. If using a cake pan, line with parchment paper on the bottom and sides.

Grind 1¼ cups of almonds in a food processor until finely ground (or use 1 cup almond flour), place in a bowl with the cherries. Place the flour in a separate mixing bowl. Take out 1 tablespoon of the flour and add to the almonds and cherries. Stir to combine. To the remaining flour add the baking powder and salt, whisk to combine.

Cream the butter and sugar together with an electric mixer for 3 minutes or until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add the flour mixture to the butter and fold together. Stir in the cherry/almond mixture. Finely grate the lemon peel into the batter and add the juice of the lemon, stir to combine. Pour the batter into the prepared pan. Sprinkle the remaining ¼ cup of sliced almonds and the tablespoon of turbinado sugar on top and bake for 1 – 1 ¼ hours or until the cake is golden brown, starting to pull away from the sides of the pan and a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes then remove to a wire rack to finish cooling.

Serve topped with whipped cream if desired.

Servings
A gluten free recipe that makes 8 servings.

Source: http://simplygluten-free.com/blog/2012/06/gluten-free-cherry-cake-recipe.html

Note: A popular name for this sugar is “sugar in the raw.” Turbinado sugar is from pure cane sugar extract. The term turbinado comes from the technique used in the making of this sugar. The sugar is spun in a cylinder or turbine. Turbinado sugar is brown looking like brown sugar, but paler in color with a subtle molasses flavor. Substitutions: brown sugar.

 

[sister herb]

Gluten Free Pistachio Pastry Cream Recipe Step By Step

Ingredients
1½ cups unsalted pistachios, finely ground
3 cups milk (can use low fat or dairy free)
¼ teaspoon kosher or fine sea salt
6 large egg yolks
½ cup sugar
3 tablespoons cornstarch
2 tablespoons cold unsalted butter (or dairy free substitute)
1 tablespoon pure vanilla extract

Directions
In a large sauce pan combine the pistachios, milk and salt and bring just to a boil. Let sit for about 15 minutes. Strain the mixture through a fine mesh strainer and discard the solids. Measure the liquid, you need 2 cups. If you don’t have 2 cups add more milk. Rinse and wipe out the saucepan.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the egg yolks and sugar until the mixture is thick and light yellow, about 3 minutes. Turn the mixer to low and slowly add the cornstarch. Slowly pour in the pistachio milk and mix until well combined. Pour the mixture into the saucepan.

Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon until the mixture starts to boil gently. Continue cooking, stirring constantly for 1 or 2 minutes until the mixture is thick. Remove from the heat and stir in the cold butter and vanilla. If the mixture starts to look curdled, just whisk the daylights out of it, it will come together again. Strain the mixture through a fine strainer into a clean bowl. Cover with a piece of plastic wrap, pressed directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 2 hours.

Pastry cream can be made 2 to 3 days ahead. Whisk the pastry cream by hand or with a handheld mixture until smooth before using.

Servings
This gluten free recipe makes 2 cups of pastry cream.




Take a cup and a half of unsalted pistachios and place in a food processor or grinder.



Grind until fine.



Place in a sucepan with your milk of choice and some salt. Bring to a boil. If you let it sit a few minutes it will intensify the flavor – 10 minutes is good.



Strain out the nut solids. You should have 2 cups of liquid, if not add a little more milk.



Place the egg yolks and sugar (I used organic sugar, use what you like) in the mixer and beat until light yellow and fluffy – about 3 minutes.



Like this. Beat in the cornstarch and then…



…slowly add the pistchio milk.



Return the mixture to the pan and heat while whisking until thick.



Take off the heat and whisk in the butter and vanilla.



Cover with plastic wrap, placing the plastic wrap directly on the surface of the pastry cream. Refrigerate until cold, about 2 hours. Before serving whisk either by hand or with a handheld mixer until smooth.



Use as a filling for tarts, pies or cream puffs or whatever else you can imagine!



Source: http://simplygluten-free.com/blog/2011/05/pistachio-pastry-cream-step-by-step.html

 

[sister herb]

Gluten Free No Bake Pistachio Chocolate Truffle Cake

Ingredients
Gluten free, non-stick cooking spray or melted butter
12 ounces dark chocolate (semi, bittersweet, or dairy free) or good quality chocolate chips
8 ounces heavy cream or full fat coconut milk (shake can well before measuring)
3 tablespoons strong coffee
1 teaspoon pure vanilla extract
⅓ cup roasted, salted and shelled pistachios, coarsely chopped

Directions
Spray an 8 by 4 inch loaf pan with cooking spray or brush with butter. Line the pan with a piece of parchment paper (important if you want to be able to remove the cake from the pan.)

Chop the chocolate evenly into small pieces. Alternatively, you can use good quality chocolate chips that contain no wax fillers. Place the chocolate in a mixing bowl.

Bring the cream and coffee just to a boil over medium-high heat. Stir the vanilla into the hot cream and pour the chocolate and let sit for 5 minutes. Stir until the chocolate and cream are fully combined and the mixture is smooth and glossy. Pour into the prepared pan, smooth out the top and sprinkle with the chopped nuts if using. Cover with a piece of plastic wrap and refrigerate 4 hours or until firm.

Using the parchment to help you, remove the cake from the pan and slice with a thin, hot knife (run the knife under hot water then dry with a towel.)

Servings:
A gluten free recipe that serves 10 -12 people.

Source: http://simplygluten-free.com/wp-content/uploads/2013/02/no-bake-pistachio-truffle-cake.jpg

 

[sister herb]

Gluten Free Mint Chip Cupcakes

Ingredients
Mint Chip Cupcakes
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 – 2 teaspoons pure mint extract (peppermint extract is ok too)
3 cups all-purpose gluten free flour (with xanthan gum)
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1½ cups buttermilk, at room temperature
5 or 6 drops of green food coloring
4 ounces dark chocolate, chopped

Chocolate Swiss Buttercream Frosting
2 large egg whites
½ cup sugar
Pinch of kosher or sea salt
1 cup unsalted butter, at room temperature, cut into tablespoon sized pieces
1 teaspoon pure vanilla extract
3 ounces dark chocolate, melted and cooled

Directions
Mint Chip Cupcakes
Preheat oven to 325 degrees F/160 C. Insert paper liners into 36 mini muffin cups.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla and mint extracts and mix well.

In a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder, baking soda and salt. With the mixer on low, add the flour mixture and buttermilk to the creamed butter starting with 1/3 of the flour mixture, then half the buttermilk, half the remaining flour mixture, the rest of the buttermilk mixture and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape the sides and bottom of the bowl well with a large spatula. Add the food coloring a couple of drops at a time until you get the color the shade of mint chip ice cream. Fold in the chopped chocolate.

Fill the prepared muffin cups 2/3 full. Bake for 12 – 17 minutes or until the tops are springy to the touch and a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes then remove to a wire rack to cool completely before frosting.

Chocolate Swiss Buttercream Frosting
In a heatproof bowl of a stand mixer, combine the egg whites, sugar and salt. Place over a pan containing an inch or two of simmering water (the bottom of the mixing bowl should not touch the hot water). Whisk, either by hand or with a handheld mixer, constantly until the mixture feels warm to the touch and the sugar is melted. Rub a bit between your forefinger and thumb to feel if it is smooth. This will take about 2 minutes.
Attach the bowl to the mixer fitted with a whisk attachment and beat until the mixture is glossy, fluffy and completely cool, about 10 minutes. With the mixer on medium-low speed, add the butter a few tablespoons at a time mixing well after each addition. Once the butter has been fully incorporated, add the vanilla, mix well, add the cooled melted chocolate and mix well. With a spatula, scrape the sides and bottom of the bowl and stir it for a minute or two to knock out the air bubbles. Your frosting should be completely smooth. If the frosting starts to curdle or separate after adding the butter, don’t worry. Just keep beating it until it is smooth again. Frost cooled cupcakes.

Servings: 36 mini cupcakes.

Source: http://simplygluten-free.com/blog/2013/02/gluten-free-mint-chip-cupcakes-recipe.html

 

[sister herb]

Gluten Free Strawberry Shortcake Cupcakes

Ingredients
1 ½ cups gluten free all-purpose flour blend
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, at room temperature
1 plus 1/3 cup sugar, divided use
3 large eggs
2 teaspoons plus 1 tablespoon pure vanilla extract, divided use
1/2 cup sour cream, at room temperature
2 pints fresh strawberries
1 tablespoon fresh lemon juice
2 cups cold heavy cream
3 tablespoons powdered sugar

Directions
Preheat oven to 350 degrees F/175 C. Line a standard muffin tin with paper cupcake liners.

Combine the flour, baking powder, baking soda, and salt in a mixing bowl and whisk.

In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the butter and 1 cup sugar on high speed for 5 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in 2 teaspoons vanilla extract.

Turn the mixer to low, add half the flour mixture, then the sour cream, and finally the remaining flour. Mix until combined. With a spatula, scrape the sides and bottom of the mixing bowl to ensure all ingredients are well combined. Divide the batter evenly into the prepared muffin tins. Bake for 18 – 20 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.

While the cupcakes are baking and cooling, reserve a few strawberries for garnish, slice the rest and mix with 1/3 cup sugar and lemon juice. Let sit for 15 – 20 minutes tossing occasionally. Lightly mash the strawberries with a fork.

Cut a hole about as wide as a quarter and about ½ inch or so deep into the top of each cooled cupcake. Spoon the strawberry mixture into the holes (you can reserve some of the strawberries and syrup to drizzle on top of the frosted cupcakes if you wish.)

Whip the cream with the remaining 1 tablespoon of vanilla and the powdered sugar until it forms peaks. Frost each cupcake with the whipped cream. Slice the reserved strawberries and garnish.

Servings: 12 cupcakes.


Source: http://simplygluten-free.com/blog/2014/03/gluten-free-strawberry-shortcake-cupcakes-recipe.html

 

[sister herb]

Gluten-Free Blueberry Cupcakes

CUPCAKES

1/2 cup coconut flour
1 tablespoon cornstarch (gluten-free)
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1/2 to 1 teaspoon almond extract (you choose, 1/2 tsp will give a milder flavor)
1 cup blueberries dusted with coconut flour to prevent settling in batter during baking

FROSTING

1/2 cup blueberries
1 tablespoon vanilla sugar (or 1/2 teaspoon pure vanilla extract)
4 ounces plain cream cheese at room temperature
2 tablespoons butter at room temperature
2 cups powdered sugar

EXTRAS

blueberries
powdered sugar


CUPCAKES

PREHEAT oven to 350 F/175 C
LINE 8 muffin cups with paper liners. Fill empty cups 1/2 way with water

IN LARGE BOWL, whisk together flour, cornstarch, salt and baking soda
IN MEDIUM BOWL, whisk together eggs, honey and almond extract
POUR wet ingredients into dry and blend with handheld electric beater until smooth
STIR in blueberries

FILL muffin cups 3/4 full
BAKE 20-25 minutes or until toothpick inserted in center comes out clean and tops feel dry to the touch

IMMEDIATELY remove from pan and allow to cool completely on cooling rack

FROSTING

IN SMALL FOOD PROCESSOR, blend blueberries and vanilla sugar until no large pieces remain. You will see a dark purple paste dotted with flecks of blueberry. Set aside
IN BOWL OF STAND MIXER fitted with paddle attachment (or handheld electric beater) combine blended blueberries, cream cheese and butter.
BEAT ON HIGH speed until thoroughly blended and no noticeable lumps can be seen
SLOWLY add in powdered sugar blending until just combined
ON HIGH SPEED, mix frosting for 2-3 minutes
PLACE frosting in the refrigerator to set for 10 minutes before piping

PIPE frosting onto cooled cupcakes, top with fresh berries and a sprinkling of powdered sugar

ENJOY!

Source: http://lemondropsfoodie.blogspot.fi/2011/07/gluten-free-blueberry-cupcakes.html

 

[sister herb]

Kauranäkkileipä- Rustic Gluten-Free Oat Crackers

Yield: approximately 24 crackers

Ingredients:
* 3/4 cup gluten-free oats
* 1/2 cup milk
* 4 Tablespoons melted butter
* 1 Tablespoon sugar
* 1/4 teaspoon salt
* 1/2 cup rice flour
* 1/3 cup plus 1 Tablespoon sorghum flour
* 2 teaspoons baking powder
* 1/2 teaspoon xanthan gum

Directions:

Preheat oven to 400 degrees F/200 C and lightly grease a baking sheet or line with a Silpat mat.

Place the oatmeal in a large bowl and pour the milk over it. Let sit for 5-10 minutes. Add the remaining ingredients and stir to mix.

Roll small pieces of dough in your hands and then press the dough into flat disks and place on prepared baking sheet. Prick the surface of the dough with a fork. Bake for about 15 minutes, or until the edges of the crackers are turning golden brown.

Best when eaten the same day.

Adapted from The Finnish Cookbook

Source: http://www.girlcooksworld.com/2012/01/kauranakkileipa-rustic-gluten-free-oat-crackers.html