Accepting the challenges in creating a gluten free household

Archive for the ‘Dessert’ Category

Flourless Hazelnut Cake

Birthdays are always a challenge.  While my hubby & I don’t mind our gf lifestyle, I always feel I need to make extra-good desserts when I’m cooking or baking for others.   Last year I posted the link for one of our all-time favorite gf desserts – TheBakingBeauties Lemon Layer Cake.  So this year I chose to make one that a friend made recently.

Image

When I saw the cake at our friend’s place, I was sure she must have forgotten that my hubby was Celiac.  But no, this Hazelnut Cake is not only gluten free, it is grain free as well!

She photocopied the recipe for me, originally called Hungarian Flourless Hazelnut Cake, but I can only guess at the origin.  It looks almost exactly like the one at allrecipes.com, so I’ll post that link: http://allrecipes.com/recipe/hungarian-flourless-hazelnut-cake/

So on Thursday night I pulled it out – determined to tackle it.  I had perused it enough the first time, to know that I needed to buy a bag of hazelnuts.  I could not believe how easy this recipe was to make.  Few ingredients, and simple.  I like simple.

Here it is.

12 ounces hazelnuts – or 2 heaping cups before grinding
2 tsp baking powder
6 eggs, separated
5/8 cup sugar
1 tsp vanilla
Whipped cream
Hazelnuts for garnish

Preheat oven to 325.  Grease 2 9” cake pans, or line with parchment paper.

Image

Grind nuts very fine (I used my food processor); add baking powder.

Beat egg whites until stiff; adding the vanilla halfway through the process. Fold in half of the nut mixture

Image

In another bowl, beat egg yolks with the sugar until pale yellow.  Fold in the other half of the nut mixture.  Gently mix all together.

Pour into pans and bake for 40 minutes or until toothpick inserted comes out clean.

Image

Cool and put whipped cream between layers, and on top and sides of cake.  Garnish as you wish.

*Instead of whipped cream between layers, I used coconut milk, whipped, following this pin from pinterest: http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/.  I didn’t add cinnamon, but probably could have.  It would also have fit well with the Hazelnut Cake.

We celebrated 3 March birthdays with this cake!

Advertisements

Fudgy Black Bean Brownies

I’m always looking for healthier desserts since we are a dessert-loving family.  My daughter made a version of these, and we loved them.  I found this recipe at the following site: http://mealmakeovermoms.com/kitchen/2009/07/10/black-bean-brownies/

Makes 16 Servings

Ingredients

19-ounce can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola or olive oil
3/4 cup cane sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract, optional
1/2 teaspoon baking powder
Pinch salt
1/2 cup semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Line a 9″ square baking pan with parchment paper and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder, and salt and process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are mixed in.

3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining 1/4 cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Breakfast on the Run

Banana Smoothie

I froze a bunch of fresh bananas recently to try out an ‘ice cream’ recipe from a cookbook I received at a Christmas gift exchange. The cookbook is one produced here in Manitoba and is called Naturally Homemade, written by Judy Zemliak. Although not a ‘gluten free’ cookbook, she has many gf recipes in the book, and I’ve bookmarked many pages to try in the future.

So now I have a lot of frozen bananas, and haven’t had a chance to try the non-ice-cream ice cream on my ice-cream-loving hubby. So instead, I tried it for my morning smoothie. Yum! I have seen many variations of this, and chose ingredients that I had on hand. Make your own variation. I didn’t find I needed any sugar at all – the level of sweetness was perfect for a breakfast smoothie.

I added a couple of tablespoons of unsweetened apple sauce, a few shakes of cinnamon, 1/2 to 3/4 cup of milk (I’ve used almond milk, soya milk and regular milk – choose your favorite) and a frozen banana cut into chunks. My blender is old, so it prefers the bananas cut in smaller chunks, but I didn’t find it hard to do this even though they were frozen. Blend. Enjoy.