Gluten-free Christmas treats

If your family is gluten-free or you're entertaining for friends who avoid wheat, put these gluten-free Christmas treats on your holiday dessert menu.

Gluten-free dark chocolate bread pudding

Christmas means bread pudding for my family. Rich, dense and delicious, this gluten-free bread pudding recipe can be served as a dessert topped with whipped cream or do double duty as a hearty breakfast dolloped with yogurt.

Serves 8

Ingredients:

• 8 eggs
• 1 can coconut milk
• 1 cup milk
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon gluten-free vanilla extract
• 6 cups whole grain gluten-free bread, cut into chunks
• 1 cup coarsely chopped dark chocolate

Directions:

1. Preheat oven to 350 degrees F and grease a 9 x 13-inch baking dish.
2. In a large bowl, whisk together eggs, milks, sugars, cinnamon, nutmeg and vanilla extract.
3. Add bread and toss to coat. Let sit for five minutes so bread absorbs some of the liquid.
4. Pour bread mixture into prepared baking dish and sprinkle with chocolate, stirring lightly to combine.
5. Bake for 45 minutes or until custard is set and top is lightly browned. Serve warm.

Gluten-free apple pie

Fill a gluten-free pie shell with tender, sweet and spicy apples and you’ve got a fragrant, flavorful Christmas pie that will have all of your holiday guests clamoring for more.

Makes 1 pie

Pie crust:

• 1/3 cup potato starch plus more for rolling dough
• 1/3 cup tapioca flour
• 1/3 cup millet flour
• 1/3 cup blanched almond flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into small pieces
• 1 egg, lightly beaten

Filling:

• 4 large green apples, cored, sliced
• Zest and juice of 1 lemon
• 2/3 cup firmly packed brown sugar
• 2 teaspoons apple pie spice or your own combination of spices
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 400 degrees F.
2. Put potato starch, tapioca flour, millet flour, almond flour, sugar and salt in a food processor and pulse a few times to combine.
3. Add butter and pulse again until mixture resembles a coarse meal. Add egg and pulse until completely combined to make a slightly sticky dough. If dough is crumbly, add a tablespoon or so of cold water.
4. Turn dough out onto a large sheet of waxed paper dusted with potato starch. Sprinkle potato starch over dough and knead gently, working in about two more tablespoons of potato starch, until dough holds together without being sticky. Roll dough into an 11-inch circle.
5. Transfer dough to a 9-inch pie dish and gently press dough to fit in dish. Crimp and trim the edges. Place dish in the freezer for 15 minutes.
6. Combine filling ingredients in a large bowl, tossing to coat. Pour into pie shell and place on a baking sheet.
7. Place in the oven and reduce heat to 350 degrees F. Bake for 45 minutes or until apples are tender and crust is lightly browned. If crust starts to brown too quickly, cover crust with a pie crust protector or strips of foil.
8. Let pie sit for 15 to 20 minutes before slicing and serving.

Gluten-free almond biscotti

Makes 4 dozen

Ingredients:

• 3/4 cup blanched almond flour
• 1 cup cornmeal
• 1 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1 cup whole almonds
• 1 egg
• 2/3 cup granulated sugar
• 1/4 cup agave
• 2 tablespoons coconut oil, melted
• 1 tablespoon gluten-free vanilla extract

Directions:

1. Preheat oven to 350 degrees F and line two large baking sheets with silicone mats or parchment paper. Grease a 11 x 7-inch baking dish.
2. In a medium bowl, whisk together almond flour, cornmeal, cornstarch, cinnamon and baking soda.
3. In a large bowl, whisk together egg, sugar, agave, oil and vanilla.
4. Stir the dry ingredients into the egg mixture with a spatula to form a stiff dough.
5. Spread dough evenly into the prepared baking dish. Bake for about 30 minutes or until firm to touch.
6. Cool in the baking dish for five minutes, and then invert onto a cutting board and cool completely.
7. Cut rectangle into three evenly sized strips, and slice each strip every half-inch.
   Arrange biscotti on the prepared baking sheets, cut side up, and bake for about seven minutes. Flip and bake seven more minutes or until biscotti are crisp.
8. Let biscotti cool completely. Store in an airtight container for up to two weeks.

More gluten-free desserts

5 Gluten-free holiday desserts
Gluten-free apple spice cupcakes
Gluten-free peanut butter cookies

08 Dec, 2011

--
Source: http://www.sheknows.com/food-and-recipes/articles/849075/gluten-free-christmas-treats
~
Manage subscription | Powered by rssforward.com