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Post by duskymonkey on Jul 30, 2019 23:34:05 GMT -6
Anyone has GF recipes to share. Why? Well why not. I'll start since I promised August Blooms |
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Post by duskymonkey on Jul 30, 2019 23:45:00 GMT -6
This is the cake I mentioned earlier. Super easy and really delicious. I have several more and will post them when I find them!
You could also use the cake as a base and instead of the orange glaze, a chocolate ganache poured over is lovely. Increase the sugar in the cake to 200g if you want to use a chocolate ganache.
Almond Orange Cake
CAKE
150g butter - room temp
200g Almond meal
50g corn meal
1.5 tsp baking powder
125g sugar
3 eggs - room temp
Zest from 2 oranges
GLAZE
Juice of 2 oranges, zested
125g sugar
Dash of Cointreau or Grand Marnier ( optional )
CAKE
1. Line and grease a 8” springform pan.
2. Beat everything together until light and fluffy.
3. Fold in zest
4. Bake in 160˚C or 310˚F for about 40 mins or until toothpick comes out clean.
5. Set the baked cake tin on a wire rack over a sheet of foil.
GLAZE
Bring sugar and juice to a simmer. Add in Cointreau or GM
Pour the glaze while it’s still hot over the cake.
Allow the glaze to soak through for at least an hour before serving or better yet, make it a day before serving
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Post by CoachTsWife on Jul 31, 2019 9:17:07 GMT -6
Oh I have a ton of GF recipes. These cookies are the best. I use high quality butter instead of palm shortening and I use the almond flour linked in the recipe. They didn't turn out as well when I used an off brand of almond flour. Tonight we're having spaghetti, which in our house means spaghetti squash. Poke holes in the skin and roast the whole squash in oven for an hour at 375*. Remove from oven, cut off stem, cut squash in half and remove seeds. Put a small amount of olive oil on the flesh of the squash and roast for an additional 20-30 minutes, flesh side down. Let cool a bit then use fork to 'shred' the spaghetti. My boys don't really like regular spaghetti - we've always had this at home because I cannot eat GF spaghetti noodles. DH likes it, too. I found these muffins when I was pregnant with DS1 and having terrible morning sickness. Being GF I couldn't turn to toast or similar foods; these saved me. My boys LOVE them and beg me for them for breakfast. lol. They are sugar free, as they are sweetened with applesauce and honey. My entire family loves these pancakes. I don't do the huckleberry syrup, we just use regular maple syrup. I like to add mini chocolate chips to the batter for special occasions. This is my husband's favorite banana bread. I made these cupcakes for both boys' first birthdays, with this whipped coconut cream. SO GOOD. I use these coconut wraps a lot. I cannot do any GF breads as I cannot eat starch and all the packaged GF things contain other forms of starch. I use these for sandwich wraps, tacos, we make enchiladas with them, etc. Very handy to have on hand. |
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Post by August Blooms on Aug 1, 2019 19:25:02 GMT -6
I have to come back and post mine tomorrow!
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Post by duskymonkey on Aug 1, 2019 21:55:26 GMT -6
CoachTsWife I am going to try the pancakes this weekend, recipe looks delicious and so does the banana bread. I love using nut flours
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Post by duskymonkey on Aug 1, 2019 22:03:26 GMT -6
I totally forgot about Pao de Queijo - need to make it this weekend. The boys would love it. I typically just use cheddar cheese which I usually have on hand. These a best eaten fresh. It doesn't keep well. The formed dough can be frozen. Just bake from frozen and add a few extra minutes, maybe 5 tops. www.bonappetit.com/recipe/pao-de-queijo-brazilian-cheese-bread |
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Post by duskymonkey on Aug 1, 2019 22:12:03 GMT -6
Persian Love cake
3 cups almond meal
1 cup raw sugar
¾ cup brown sugar
120g butter, softened
1 teaspoon salt
2 eggs, lightly beaten
250g Greek-style yoghurt, plus extra to serve
1 ½ teaspoons nutmeg
½ teaspoon cardamom
45g (1/4 cup) pistachios, coarsely chopped
Preheat oven to 180°C. Lightly butter and line a 26cm diameter springform pan. Combine almond meal, sugars, butter and salt in a bowl, then rub with fingertips until coarse crumbs form. Spoon half the mixture into the prepared pan, gently pressing to evenly cover the base. Add the egg, yoghurt, nutmeg and cardamom to the crumble mixture and beat with a wooden spoon until smooth and creamy. Pour over prepared base, smooth top and scatter pistachios over the top. Bake until golden, approximately 30-35 minutes. Cool completely and serve with extra yoghurt.
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Post by duskymonkey on Aug 1, 2019 22:19:50 GMT -6
This is a special occasion dessert. Isn't it obvious I love cake!
Chocolate Orange Almond Cake
Ingredients
• 6 ozbittersweet chocolate
• 2 oranges
• 1 1/2 sticks (12 tbsp) butter
• 1 cup ugar
• 4 large eggs room temp
• 1 2/3 cups (6 2/3 ounces) almond flour
• 2 tbsp cocoa, sifted
• 1 1/3 cups lacquer chocolate glaze (recipe below)
Method
1. Prepare the lacquer chocolate glaze (recipe below) and set aside (it takes an hour to cool down) while you prepare the cake.
2. Preheat your oven to 300F.
3. Butter a 9-inch round cake pan, line bottom with parchment paper and set aside.
4. In a double boiler melt chocolate over low heat, remove from heat and stir with a spatula until smooth.
5. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter on high speed for a minute.
6. Finely grate the zest of two oranges directly into the bowl and beat on high speed until light in color, for 5 minutes, scraping the sides of the bowl as necessary.
7. Add the eggs, one by one, beating until well mixed after each addition.
8. Add the melted chocolate and beat on medium speed for a minute until you have a smooth batter.
9. Remove bowl from mixer and fold in the almond flour and cocoa with a spatula.
10. Evenly spread the batter into the prepared pan and bake for 40-45 minutes, until puffed and domed in the center with a slight fracture 1 inch from the rim. A toothpick inserted in the center will come out with few moist crumbs. Allow to cool to room temperature for 20 minutes.
11. Place a cardboard circle or tart bottom on top of the cake and lightly press to even out the surface. Invert the cake and place on a cooling rack set over a large, rimmed baking sheet (you can also use a long double layer of wide heavy-duty aluminum foil) to catch the glaze.
12. Remove parchment paper and have ready the lacquer chocolate glaze.
13. Pour the glaze in an even circular motion on top, starting with the sides, allowing it to cascade over and coat them completely. Start pouring in the middle and as the glaze starts going down the sides, pour the glaze about an inch from the edge to help cover the sides evenly. Reapply glaze as needed. 1 1/3 cups of glaze is enough to cover the cake in a single shot, but you can use the glaze accumulated in the baking sheet if needed.
14. Allow the cake to sit for about half an hour until the glaze stops dripping, then move the cake to a serving plate.
15. Allow the glaze to set for 4 hours. It can be stored in an airtight container at room temperature and will keep fresh for two days. If you plan on refrigerating the cake, it will keep fresh for 5 days in an airtight container, but make sure to bring it to room temperature before serving for fullest flavor by taking it out of the refrigerator 2 hours beforehand (and a brief wave of a hair dryer set on low heat will bring the shine back).
LACQUER GLAZE RECIPE
Ingredients
Makes 1 1/3 cups
• 1/4 cup cold water
• 2 tsp powdered gelatin
• 2/3 cup granulated sugar
• 1/3 cup water
• 1 tbsp + 1 tsp corn syrup
• 3/4 cup + 2 tbsp cocoa powder
• 1/3 cup heavy cream
Method
1. Pour 1/4 cup cold water in a small mixing bowl, sprinkle gelatin over the top, give it a stir, cover with plastic and set aside.
2. In a small saucepan, whisk together sugar and 1/3 cup water over medium heat. When the sugar completely melts, take off heat and with the help of a wire whisk, stir in corn syrup, followed by the cocoa. You’ll have a smooth and glossy mixture.
3. Stir in heavy cream with a spatula and return pan to medium heat. Bring the mixture to the boiling point, remove from heat and strain into a metal bowl. Cool until an instant-read thermometer reads 122 – 140 F, for about 15 minutes.
4. Stir in softened gelatin until completely dissolved.
5. Strain the glaze into a bowl and let cool until an instant-read thermometer registers 80F (best temperature to glaze the cake; if you’re making this ahead, make sure to reheat to 85 F as it will be thicker). The recipe says this will happen in a few minutes, but it took an hour for the glaze to cool down to 80F
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Post by August Blooms on Aug 2, 2019 18:26:20 GMT -6
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Post by duskymonkey on Oct 27, 2019 12:47:56 GMT -6
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