Tag Archives: gluten-free

Cranberry Walnut Buckwheat Shortbread

Tasty, simple, and quite delicate. Also vegan and gluten-free.
Makes about 30 cookies
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1/2 cup coconut oil (or substitute Crisco, vegan margarine, etc.)

1/4 cup maple syrup

1 tsp vanilla extract

1 cup buckwheat flour

1/2 tsp cinnamon

1 cup finely chopped walnuts

1/2 cup dried cranberries

Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end).

In a stand mixer, combine

  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Add

  • 1 cup buckwheat flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Mix until the dough is smooth. Add

  • 1 cup finely chopped walnuts
  • 1/2 cup dried cranberries

and mix on low to incorporate. Press the dough into the tart pans and bake for 20 minutes, or until starting to get dark around the edges. Slice each into 6 triangles while still warm, then let cool completely.

Note: The original recipe (adapted from Gluten-Free and Vegan Holidays by Jennifer Katzinger) calls for one 9-inch tart pan, sliced into 10 triangles. These light, fragile cookies break easily which is why I suggest smaller pans and cookies.

Flourless Orange and Almond Cake

No butter, no oil, no flour: a delicious, moist cake with the flavor of almonds and orange. Served with a marmalade sauce.
Makes an 8-inch or 10-inch cake
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2 navel oranges

65g or 100g brown sugar

130g or 200g granulated (white) sugar

4 or 6 eggs

165g or 250g almond flour

1 tsp or 11/2 tsp baking powder

orange marmalade

This recipe can make either an 8-inch or 10-inch pan. Whichever you use, ATTNmake sure it is at least 11/2 inches high.

Simmer, covered thoroughly in water for 2 hours:

  • 2 navel oranges

Alternatively, place them in a 6-quart pressure cooker with enough water to cover (even if you have to hold them down to measure it) and process at high pressure for 20 minutes. Let pressure release naturally. Discard the water.

Preheat oven to 350º F. Line the bottom of the greased baking pan with parchment paper.

In the bowl of a food processor, combine

  • 65g or 100g brown sugar
  • 130g or 200g granulated (white) sugar
  • 4 or 6 eggs

Process until it forms a fluffy mixture. Cut the cooked unpeeled cooked oranges into 8 pieces. The two oranges I used weighed just over 600g (total) after cooking, so for the 8-inch cake I used only 400g of the orange and discarded the excess. For the 10-inch cake I used the total amount of the oranges. Add the orange pieces to the food processor and process until it has been fully incorporated: you’ll see small pieces of skin floating through the mixture. ATTN For the larger cake I had to process it in two batches.

Combine in a bowl

  • 165g or 250g almond flour
  • 1 tsp or 11/2 tsp baking powder

Transfer the liquid mixture to a large bowl. Add the dry ingredients and stir to combine. Transfer batter to prepared pan and bake. ATTNYou may need to cover the top loosely with foil if it starts to get too dark. The small cake takes about 45 to 55 minutes. The 10-inch cake bakes in 55 to 65 minutes.  A toothpick inserted in the middle should come out clean.

Cool for 10 minutes on a rack, run knife around pan and then invert twice (removing parchment paper) and leave it on a rack to finish cooling.

Thin out some orange marmalade with water at a simmer. Let cool. To serve, combine some mascarpone with milk or cream, served on the side of a slice of cake, drizzling the top of the wedge with a spoonful of the thinned marmalade mixture.

Adapted from the Polpo cookbook

 

Key Lime Pie Pops

No key limes in mine, but the taste is wonderful.
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4 large limes or 7-8 key limes or 1 bottle key lime juice

14-ounce can of sweetenend condensed milk

1/2 cup heavy cream

1/2 cup milk

1 box graham crackers

Zest limes to make

  • 2 tsp lime zest

Juice limes to make

  • 3/4 cup lime juice

Combine juice, zest and

  • 14-ounce can of sweetenend condensed milk
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • pinch salt

Stir to mix and pour into popsicle molds. Freeze until solid.

Coarsely crush graham crackers to make

3 cups of graham cracker crumbs

To serve, dip mold in lukewarm water for 10 seconds. Unmold each popsicle,   press each side into graham cracker crumbs, coating thoroughly.

ATTNUse gluten-free graham crackers if you want a gluten-free dessert. The pops are also delicious without the coating.

From Smitten Kitchen who republished it from Paletas by Fany Gerson