View allAll Photos Tagged GLUTENFREE!
Gluten-free cake that tastes like a regular cake.
Recipe at: www.vancouversun.com/health/Recipe+Moist+Chocolate+Cake/3.... I use half of the sugar in the recipe. Be sure to rinse the quinoa thoroughly before cooking.
All work and no play makes coeliac Jack... desperate for an afternoon treat. So these gluten-free small bites - (from top right, clockwise) a ginger almond financier, chocolate muffins with vanilla bean icing, buckwheat soda bread - are just what the doctor ordered.
Easy to make, mostly a spoon and bowl affair, and they're quick to rustle-up.
All three recipes, plus a step-by-step how to, in this Saturday's Guardian Cook pullout, 15th June 2013.
These are dehydrated crackers made from flax, sesame, chia and sunflower seeds. Topped with homemade hummus and avocado.
Recipe here: radishboy.blogspot.com/2008/05/chia-flax-seed-crackers-wi...
Fltr: bittersweet chocolate truffles with marzipan centre, rolled in toasted almonds; milk chocolate honey truffles, rolled in cocoa powder; white chocolate cardamom truffles, rolled in icing sugar.
yumm...
gluten free, yeast free golden butter cake cupcake, with strawberry jam filling, icing, cream and more strawberry jam...
This is Acai-Banana-Strawberry-Lime Sorbet, garnished with a sprig of mint. It is gluten free, vegan and contains no refined sugar.
Vegan panna cotta with figs is a delicious dessert that will certainly impress your guests. Make it at any time of the year by replacing figs with seasonal fruit.
these came out great, served with a red sauce. We used this recipe, but only cooked the noodles for 3-4 minutes instead of the time suggested. We made two raviolis with the dough and they came out great, but they needed maybe 5-6 minutes of cook time.
Vegan marzipan truffles make a delicious coffee treat. They're easy to make, gluten-free and come in two versions, including a refined sugar free one.
A tutorial on how to make potstickers that are gluten-free. A recipe for the wrapper is included: www.vietworldkitchen.com/blog/2015/01/gluten-free-potstic...
Recipe: www.cathyscakesalon.com/chocolate-chip-pecan-pie-grainfree/ #pecanpie #chocolatepecanpie #baking #keto #glutenfree #grainfree
Creamy and dense, with a gluten-free chocolate chip cookie crust(non-gluten-free variation available too), topped with thick and soft ganache topping and chocolate covered strawberries.
Perfect for Valentines Day!
Recipes and tutorial at www.baking911.com
i got up early enough to make breakfast for both of us. Regan had never tried quinoa before, so i wanted to make it a bit special.
quinoa + lsa + honey + white nectarine + green apple = yummm.
We had a houseguest this weekend who's on a gluten-free diet, and my daughter, who likes to cook with me, decided that she'd like to make them a dessert. My daughter's only requirement was that it be something that she would eat, too. After consulting a few cookbooks, she spotted the recipe for “Racine’s Cake” from David Lebovitz's “Ready for Dessert”, which is a flourless chocolate cake, and we adapted it a bit to account for what we had in the house.
Photography-wise, I was trying to just use the available lighting in the kitchen, which in this case meant the halogen undercounter and hood lighting from my stove. I tried a bunch of things (bounce cards, some supplmental hand-held lighting, etc.) to try to mitigate the deep shadows I got as a result, but wasn't able to get quite what I wanted in the shot.
Here's what we came up with.
Ingredients
10 oz. bittersweet or semisweet chocolate, chopped
4 oz. unsalted butter
1 tbl. strong hot coffee
1/4 tsp. espresso powder
1/2 tsp. vanilla extract
1 tbl. Grand Marnier
6 large eggs, separated and at room temperature
1/4 c. plus 2 tbl. granulated sugar
1/4 c. bittersweet chocolate chips (or a mix of bittersweet and white chocolate)
cocoa powder
Directions
Preheat your oven to 350°F.
Prepare a 9" springform pan by buttering the bottom and sides, then “flouring” the pan with cocoa powder.
Combine chopped chocolate, coffee, espresso powder, and butter in a double boiler and heat until smooth and well-combined. Remove from the heat, and stir in vanilla and Grand Marnier.
In a large bowl, combine the egg yolks and 1/4 c. sugar, and whisk until pale yellow and creamy and forms a ribbon when running off the whisk.
In another bowl, combine the egg whites and remaining sugar and beat to soft peaks.
Fold the chocolate mixture into the egg yolks and combine well. Fold the egg whites in two batches into the yolk and chocolate mixture, just until there are no streaks of egg white remaining. Pour mixture into the springform pan, sprinkle the chocolate chips on top, and bake for about 25 minutes. The center will feel like it's just barely set when done. Remove from the oven and allow to cool completely before removing the pan and serving. You'll probably want to run a clean knife around the outside of the pan before removing the ring from the springform pan.