Davis Top 100 Gluten Free Dessert Recipes

Our Family Favourite Home Cooked Gluten-Free Desserts!
1. Auflage 2012
ISBN: 978-1-62095-737-0
Verlag: BookBaby
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 131 Seiten

Can we find 100 gluten-free desserts? Definitely, in fact we had to show immense restraint in getting our Top 100 together for this e-Book! We really tried to focus on the most popular desserts, and we drew inspiration from so many diverse sources of awesome gluten free recipes around. Cakes, cupcakes, lamingtons, chocolate mousse, souffles, ice cream, frostings, puddings, a huge range to choose from, how can you resist this compact selection of the best recipes around at the moment!!!

Autoren/Hrsg.

Davis, Rosie

Davis, Jamie

Leseproben

Chapter One – Cakes Cakes Cupcakes Muffins Donuts Tea Cakes Scones Plain Sponge Cake A great recipe staple, and don't forget the fresh whipped cream in the centre, and some jam spread! Serves: 6-8 Use: 180c Preheated Oven (or 160c if fan-forced oven) Need: 2x Greased 20cm (8 inch) round cake tins; Electric hand mixer; Sifter, 2x Medium mixing bowls; Wire cooling rack; Typical mixing utensils and measuring tools. Ingredients 4 free range eggs 3/4 cup caster sugar 150g GF sifted plain flour 4 tbs hot water Pure icing sugar for dusting 100g strawberry jam (optional) 300ml pouring (whipping) cream for filling (optional) Instructions 1    Beat the eggs and sugar in an electric mixer for approximately 6-7 minutes until light and fluffy 2    Fold the sifted flour and hot water into the egg mixture alternatively, gradually 3    Pour the cake batter into greased cake tins 4    Bake for approximately 30 minutes or until a skewer inserted into the centre of the cake comes out clean, cool the cakes on a wire rack 5    When cooled you can whip the cream 6    Spread the jam on one of the sponges and then cover with the cream, place the other sponge on top of the whipped cream and dust the top with icing sugar, or coat with your choice of icing   Chocolate & Walnut Cake What a beautiful combination of ingredients - chocolate & walnuts! This cake is perfect cooked in a square tin, and cut into square slices, or just baked in a round cake tin! Perfect with a scoop of vanilla ice-cream or a dollop of your favourite whipped cream! Serves: 16 Use: 160c Preheated Oven (or 140c if fan-forced oven); Stove top Need: Greased 20cm square cake tin; Small saucepan; Small bowl; Sifter; Large mixing bowl; Electric hand mixer; Typical mixing utensils and measuring tools. Ingredients ½ cup chopped dried pitted dates 3 tbs of cooled strong espresso coffee mix (coffee can be replaced with orange juice or liqueur) cup GF plain flour 2 tbs Dutch cocoa 80g unsalted butter 1 cup caster sugar 2 free range eggs 1/2 cup chopped walnuts Double cream to serve with (optional) Instructions 1    Combine the dates and coffee in a small saucepan over medium heat for approximately five minutes until the dates soften and the liquid has mostly evaporated, remove from the heat and leave the mix to cool in a fresh clean bowl 2    Sift the flour and cocoa into a large mixing bowl 3    Add the butter, sugar and eggs, and beat for approximately five minutes with an electric hand mixer 4    Then fold in the walnuts and the cooled dates mix 5    Pour the cake batter into the greased cake tin 6    Bake the cake for approximately 25-30 minutes or until a skewer inserted into the centre of the cake comes out clean 7    Remove the cake from the oven and cool the cake in the cake tin 8    This cake can be served warm (best) or cooled with cream or ice cream!   Chocolate, Hazelnut & Orange Cake A beautiful tasting cake which lasts up to a week in the fridge, great for lunch boxes, and sweet enough to serve without cream, or with! Serves: 8-10 Use: 160c Preheated Oven (or 140c if fan-forced oven); Stove top Need: Greased 22cm round cake tin; Medium heatproof bowl; Medium saucepan; Large mixing bowl; Electric hand mixer;* Medium mixing bowl; Typical mixing utensils and measuring tools. *Recipe requires whipped egg whites (see Page 10 of this e-Book for methods to whip egg whites) Ingredients 150g unsalted butter 150g roughly chopped dark chocolate 2 tsp finely grated orange zest 2 tsp instant espresso coffee powder 1 cups hazelnut meal cup caster sugar 5 eggs Cocoa for dusting Instructions 1    Boil tap water in your saucepan, when boiled, set to simmer **Use the Heatproof Bowl Method set out on Page 10 of this e-Book for this recipe 2    Melt the butter and chocolate in a heatproof bowl set over the saucepan of simmering water, making sure that the water does not touch the base of the bowl 3    Remove the bowl from heat and fold in the orange zest, instant coffee and hazelnut meal (in the saucepan). Set aside to cool for five minutes 4    Beat the sugar and egg yolks in a fresh large mixing bowl 5    Pour in the chocolate mix and combine well 6    Whip the egg whites in another fresh bowl until stiff peaks form* 7    Fold the egg whites into the chocolate mixture gradually 8    Pour the cake batter into the cake tin 9    Bake for approximately 40 minutes or until a skewer inserted in the centre comes out clean 10  Remove from the oven and cool in the cake tin 11  Serve at room temperature dusted with cocoa or icing sugar (optional)   Classic Carrot Cake A lovely carrot cake which we ice with our "Creamed Icing Mix", found in the Frosting Section of this e-Book. Serves: 8 Use: 160c Preheated Oven (or 140c if fan-forced oven) Need: Large mixing bowl; Medium mixing bowl; 2 x 22cm (9") greased round cake pans; Typical mixing utensils and measuring tools. Ingredients 3 cups blanched almond flour 1¾ teaspoons salt 1 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 5 free range eggs ½ cup agave nectar ¼ cup grapeseed oil 3 cups grated carrots 1 cup raisins 1 cup walnuts Instructions 1    Combine the dry ingredients almond flour, salt, baking soda, cinnamon and nutmeg into the large mixing bowl 2    Mix in the medium mixing bowl the wet ingredients, the eggs, agave and oil 3    Combine the carrots, raisins and walnuts to the wet ingredients in the medium mixing bowl 4    Stir the wet ingredients into the large dry ingredients bowl together 5    When well combined by hand, then pour the mix into the two greased cake tins 6    Bake in your hot oven for approximately 35 minutes or until a skewer inserted in the centre of the cake comes out clean 7    Remove from cake tin and allow to cool prior to icing (optional) or serve warm uniced   Tasty Apple Cake This is a great apple cake, easy to make, great tasting! Serves: 10-12 Use: 180c Preheated Oven (or 160c if fan-forced oven) Need: Greased 22cm (8 1/2 inch) round cake tin; Coarse grater; Sifter; Large mixing bowl; Medium mixing bowl; Typical mixing utensils and measuring tools. Ingredients 3 large apples 1 tsp ground cinnamon 3 free range eggs ¾ cup potato flour ¾ cup brown rice flour ½ tsp GF bicarbonate of soda cup firmly packed brown sugar ¼ cup LSA meal (a combination of ground linseeds, cornflower seeds and almonds) cup corn or vegetable oil Instructions 1    Peel, quarter and core the apples and put aside three of the quarters 2    Coarsely grate the remaining apple pieces 3    Sift the flours, bicarbonate of soda and cinnamon together into a large mixing bowl 4    Add sugar, LSA meal and grated apple, and mix well 5    Whisk the eggs and oil in a fresh medium mixing bowl and add to the flours, mix well by hand 6    Pour the cake batter into the prepared tin and slice the reserved apple quarters into thin slices and decorate the top of the cake with them 7    Bake for 45 minutes, or until a skewer inserted in the centre of the cake comes out clean 8    Remove from oven, cool in the tin for ten minutes before turning out onto a wire rack apple side up) to cool completely 9    Serve at room temperature   Moist Banana Cake Another great fruit cake, banana cake is so popular with kids,...