Flourless.: Recipes for Naturally Gluten-Free Desserts
Nicole Spiridakis
Language: English
Pages: 192
ISBN: 1452119554
Format: PDF / Kindle (mobi) / ePub
This collection of dessert recipes is so delicious no one will know they are gluten-free! With 75 recipes for naturally gluten-free desserts, author Nicole Spiridakis uses a wide range of non-wheat flours to finesse the balance between decadent and dietary. These tasty recipes bypass complicated alternate flour mixes and hard-to-find "gums," fulfilling the increasing demand from those embracing a gluten-free diet (whether by necessity or choice). With creamy puddings infused with warm spices, cloudlike meringue cookies, dark chocolate brownies, and fruit crisps and crumbles, Flourless. turns dietary restrictions into something scrumptious.
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Cream. Lemon Loaf This loaf cake is reminiscent of a traditional pound cake, but almond paste stands in for the flour and lemon zest gives it a bit of a citrusy zing. It is delicious spread with softened cream cheese or butter. Almond paste is very easy to make from scratch, but it’s just as easy to purchase at the grocery store instead. SERVES 8 1/2 cup/125 g Almond Paste (recipe follows) 1/4 cup/50 g sugar 1/2 cup/115 g unsalted butter, at room temperature 3 large eggs 1/2 cup/55 g.
Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 1 week. Oat-Maple Cookies A friend of mine calls these “make everything better cookies,” and indeed they might do just that. Sweet butter married with chewy, wholesome oats touched with ginger and maple syrup create a toothsome sweet that never fails to please. If you prefer thin cookies, bake the dough immediately after mixing. For.
Fudgy and smooth from the melted chocolate. Cut the brownies into small portions as they are very rich. MAKES ABOUT 16 BROWNIES 5 oz/140 g semisweet chocolate 1/2 cup/155 g unsalted butter 11/4 cups/250 g packed light or dark brown sugar 3 large eggs, lightly beaten 1/2 cup/50 g unsweetened cocoa powder 1/4 tsp salt 11/2 tsp pure vanilla extract Heat the oven to 350°F/180°C. Line an 8-by-8-in/20-by-20-cm square pan with aluminum foil, then lightly grease the foil with vegetable oil. In.
The whipped cream to change things up every so often. SERVES 4 BAKED APPLES 4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold 4 tsp dried cranberries 2 tsp raisins 1/4 cup/30 g chopped walnuts 2 tbsp unsalted butter, at room temperature 2 tsp fresh lemon juice 2 tsp maple syrup 1 cup/240 ml apple cider or water CINNAMON CREAM 1 cup/240 ml heavy cream 1/2 tsp ground cinnamon Heat the oven to 375°F/190°C. To make the apples: Using an apple corer or a.
Almonds 11/2 tsp baking powder 1/2 tsp salt 1/2 cup/50 g unsalted butter, at room temperature 2 tbsp finely grated lemon zest, plus 2 tbsp fresh lemon juice, from an organic lemon 1 cup/200 g granulated sugar 2 large eggs 1/2 cup/120 ml sour cream 1 tsp pure vanilla extract 3 tbsp coarse sugar, such as turbinado Fruit compote for serving (optional) Whipped cream for serving (optional) Heat the oven to 350°F/180°C. Butter a 9-in/23-cm cake pan. Dust the pan with polenta, tapping out.