Sunday, December 3, 2017

Gluten-free Pumpkin Cheesecake with Vanilla Bean Mascarpone

INGREDIENTS:

Crust:
1 pkg gluten-free ginger snaps
4 tbsp unsalted butter, melted
1 tsp cinnamon
¼ tsp salt

Filling:
1 8oz pkg cream cheese, softened
1 c sour cream
1 15oz can pumpkin puree
¾ c sugar 
2 tbsp corn starch
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
1½ tsp. vanilla extract
½ tsp. salt

Topping:
1 8oz pkg mascarpone (may want to double)
1 vanilla bean
¼ c - ½ c sugar

METHOD:

Preheat the oven to 350ºF.  

Crumble cookies in a food processor with cinnamon and salt. Drizzle melted butter in and pulse again until well mixed. Press crumbs done into a 9” spring-form pan and set aside.

Beat cream cheese until smooth (can use paddle attachment on Kitchen Aid). Add sour cream, pumpkin puree and sugar. (Can adjust amount of sugar to taste.) Add corn starch Add cinnamon, nutmeg, ground cloves and salt. Add vanilla extract.

Pour filling into pan. Bake for about 45 minutes until the filling has set to the center. (Might take an extra half hour.)

Let cheesecake rest until mostly cooled (about an hour). Refrigerate until completely chilled (about two hours).  

Whisk mascarpone with sugar and scraped vanilla bean.  Spread thinly over chilled cheesecake. 

Thursday, November 16, 2017

Chocolate cherry pecan bread -- gluten and egg free

Man, I did NOT get a good photo of this bread, but trust me, it was pretty. And tasty.


INGREDIENTS:
110 grams King Arthur gluten-free multipurpose flour
65 grams garbanzo bean flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup chopped fresh cherries
1/2 cup semi-sweet chocolate chips
2 tablespoons whole-milk yogurt
3/4 cup plus a splash of milk
1 tablespoon vegetable oil
1/2 teaspoon almond extract
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves

METHOD:
1. Preheat oven to 350ºF and grease one 8-inch loaf pan.
2. In a large bowl mix together flour, sugar, baking powder, salt, pecans, cherries, and chocolate chips. In a smaller bowl whisk together the yogurt, milk, oil and almond extract until blended, about 30 seconds.
3. Add the wet mixture into the dry mixture and stir until just blended. Pour into prepared loaf pans.
4. Bake in preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Let loaves sit in pans for 5 minutes, then remove and transfer to cooling racks to cool completely.

Chocolate pecan pie -- gluten and egg free!



This is seriously the best pie I've ever made. Adapted from the Smitten Kitchen recipe. 

INGREDIENTS:

For the crust:
2.5 T ice water
1.5 T sour cream
1/2 T rice vinegar
6.5 oz gluten-free flour blend (I like King Arthur's, but Cup4Cup and Bob's Red Mill also work)
1.5 T sugar
1/2 t salt
1/4 t xanthan gum
8 T unsalted butter, cut into small pieces and frozen for at least 15 minutes

For the filling:
4 oz. dark chocolate
1/4 cup heavy cream
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup golden syrup
A pinch or two of sea salt
2 cups (225 grams) pecan halves
1 teaspoon apple cider vinegar
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
3 tablespoons cornstarch + 6 tablespoons water

METHOD:

Make the crust:
Combine ice water, sour cream, and vinegar together in a bowl. Pulse flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized. Pour the sour cream mixture over flour mixture and pulse until dough comes together.

Flatten into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Roll it between 2 pieces of plastic wrap until it's 12" around, then use the plastic wrap to maneuver it into a pie plate. Fold and crimp around the edges. Cover loosely with plastic and freeze for 15 minutes, until firm.

Heat oven to 375F and bake pie dough for 20-25 minutes, turning halfway. I highly recommend using pie weights for this since the dough has the tendency to shrink/slump.

For the chocolate layer: After rolling out and parbaking your crust, put it in the freezer until solid, about 15 minutes. Melt 4 ounces of dark chocolate chunks with 1/4 cup heavy cream until smooth. Spread over bottom of cooled crust. Freeze the crust again until the chocolate is solid, about another 20 minutes, before pouring in pecan mixture.

Make the filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed. If you like smaller bits, you can chop them.

In medium saucepan, combine butter, brown sugar, golden syrup, cornstarch, water and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and bourbon (if using). Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. Pour mixture into prepared pie shell.

Bake at 350F for 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm but a little jiggly. Cool on a rack.

Saturday, June 10, 2017

Gluten-free, egg-free sponge cake

Makes two regular-height 8" round cake layers, or three thin layers.

Ingredients:
190 grams King Arthur multi-purpose gluten-free flour blend
70 grams chickpea flour
4.5 teaspoons baking powder
1/2 teaspoon xanthan gum
105 grams butter, softened
90 grams sugar
1.5 tablespoons golden syrup or honey
1 cup milk

Method: 
Preheat the oven to 375 F. Grease 8" round cake pans and line bottoms with parchment.

Sift the flours, baking powder and xanthan gum into a bowl.

Cream the butter, sugar and golden syrup or honey together in a bowl until light and fluffy. Add a little flour, then a little milk, and repeat until all of the flour and milk has been added and the mixture is smooth and well combined. (Add a little extra milk or water if the mixture is too stiff.)

Divide the mixture between the cake pans. Bake in the oven for 20-25 minutes, or until risen and golden-brown.

Remove the cakes from the oven and set aside to cool slightly. Remove the cakes from the tins and set aside to cool completely.

Finish as desired. 

Saturday, October 29, 2016

Lavender Tea Bread (gluten-free, egg-free)



(Adapted from this recipe)

INGREDIENTS: 
3/4 cup milk
2 Tbsp. dried lavender flowers
190 grams King Arthur gluten-free multipurpose flour
90 grams garbanzo bean flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 tsp. xanthan gum
6 Tbsp. butter, softened
3/4 cup sugar
6 Tbsp. plain yogurt

METHOD: 
Grease a 9x5x3 inch loaf pan. Preheat oven to 325 degrees. Heat milk with lavender almost to a boil, then steep until cool. Mix flour, baking powder, xanthan gum and salt together in bowl. In another bowl cream butter and gradually add sugar, then yogurt, beating until light and fluffy. Add flour mixture alternately with lavender milk, in three parts. Pour into prepared pan and bake for 45 minutes, or until toothpick inserted in center comes out clean. Let cool in pan 5 minutes, then remove to a wire rack to cool. When completely cool, drizzle with a simple sugar glaze with more dried lavender added to it.

Wednesday, March 9, 2016

Egg-free raspberry chocolate macarons

I discovered several years ago that I'm sensitive to eggs, and it was only last year that I learned about using aquafaba (chickpea water) as a substitute. It really whips up just like egg whites! I've had macarons before, but it's been a long time and I've never made them myself until recently. For that reason, I found this video incredibly helpful, especially because it provides tips on how to make sure the macarons come out well. Ignore her recipe but pay attention to her method, especially if you've never made these before.





INGREDIENTS: 

Macaron shells:
150 grams aquafaba (chickpea liquid)
1/16 teaspoon cream of tartar
Pinch of salt
100 grams almond meal
90 grams powdered sugar
50 grams superfine sugar
Red food coloring
4 drops raspberry essence

Chocolate ganache: 
4 ounces dark chocolate
3/8 cup cream
1 tablespoon butter


INSTRUCTIONS:

Shells: Drain the liquid from a 15-ounce can of chickpeas (garbanzo beans). You should get about 150 grams. In a small saucepan, bring the liquid to a simmer, and reduce it to 75 grams. Chill it in the refrigerator (or freezer, but don't let it freeze) until it's very cold.

Sift the almond meal and powdered sugar into a bowl. Set aside. 

Whisk the reduced, cold aquafaba with cream of tartar and salt in a mixer on high until it forms soft peaks. Make sure there is no more liquid left at the bottom of the bowl before moving on to the next step. Gradually add the superfine sugar (if you don't have superfine, you can grind regular sugar in a coffee grinder) while the mixer is turned on. Add drops of food coloring until your meringue is the color you want, and then add the raspberry essence. You should end up with a thick, glossy meringue.

Add half of the almond and powdered sugar mixture to the meringue. Fold gently with a rubber spatula. Add the rest of the almond and powdered sugar mixture, continuing to fold the batter. Keep going until the mixture is viscous and flows off the spatula like lava (again, check out the video above). 

Fill a piping bag fitted with a round nozzle -- or a large ziplock bag with a hole cut in one corner -- with the macaron mixture. Pipe it into 2-inch mounds on a cookie sheet lined with a Silpat or silicone baking paper. This recipe makes about 30 individual macaron shells, so you may need to have a few trays ready.

Once piped, slam the tray on your kitchen counter a few times to eliminate any air bubbles. Leave your trays to rest for two hours, or until they're matte and you're able to touch the surface of the shells without anything sticking to your skin. 

Preheat oven to 250 degrees Fahrenheit. Bake each tray of macarons individually for 28-30 minutes without opening the door. Remove tray from oven and leave to cool thoroughly before peeling macaron shells off from the Silpat or baking paper.

Repeat baking process with remaining trays of macarons.

Filling: Chop the chocolate and put it in a bowl. Heat the cream and butter until it's hot and almost boiling. Pour it over the chocolate and stir until the chocolate is melted and the ganache is smooth.

Assembly: Place the shells on a kitchen counter with the flat side up (rounded side down). To fill, pipe a thick circle of ganache inside one shell, then sandwich with another shell. Repeat the process until all your shells have been sandwiched.

Place macarons in a box and leave in the fridge overnight -- this gives them time for the textures to even out.

Monday, November 30, 2015

Gluten-free, egg-free pumpkin pie




INGREDIENTS:

For the crust:
2.5 T ice water
1.5 T sour cream
1/2 T rice vinegar
6.5 oz gluten-free flour blend (I like King Arthur's, but Cup4Cup and Bob's Red Mill also work)
1.5 T sugar
1/2 t salt
1/4 t xanthan gum
8 T unsalted butter, cut into small pieces and frozen for at least 15 minutes

For the filling:
2 1/3 c. pumpkin puree (roast your own! I used a butterkin pumpkin.)
1 2/3 c. whole milk
3/4 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. allspice
3.5 T cornstarch
3 T bourbon (optional; if omitted, use a 1 t of lemon juice instead)
Pinch of salt


METHOD:

Roast the pumpkin using the method in the link above. While it's roasting...

Make the crust: Combine ice water, sour cream, and vinegar together in a bowl. Pulse flour blend, sugar, salt and xanthan gum together in food processor until combined. Scatter butter over the top and pulse mixture until butter is pea sized. Pour the sour cream mixture over flour mixture and pulse until dough comes together.

Flatten into a 5" disc and tightly wrap in plastic wrap and refrigerate at least one hour. Before rolling let dough sit out for 15 minutes to soften slightly. Roll it between 2 pieces of plastic wrap until it's 12" around, then use the plastic wrap to maneuver it into a pie plate. Fold and crimp around the edges. Cover loosely with plastic and freeze for 15 minutes, until firm.

Heat oven to 375F and bake pie dough for 20-25 minutes, turning halfway. I highly recommend using pie weights for this since the dough has the tendency to shrink/slump.

Make the filling: Combine all the ingredients in a bowl or food processor, just until blended, and pour them into your warm, par-baked pie shell. Bake at 450F for 10 minutes, then lower oven temperature to 350F and bake for one hour. Let cool completely before serving.