Gluten Free Cranberry Chocolate Biscotti

Yields:12

2 3/4 cups gluten free all purpose flour blend 

2 teaspoons gluten free baking powder 

1 teaspoon gluten free xanthan gum 

1 teaspoon sea salt

3 large room temperature eggs 

1 cup sugar  

1 cup dried orange flavored cranberries 

1 cup dark chocolate chips

Preheat oven to 350 F

Combine all the dry ingredients including chocolate chips and dried cranberries. Beat sugar and eggs until light and fluffy and add to the dry ingredients to combine. The dough will be very sticky so wet your hands to form dough into a log and press down to about 1/2" thickness on a lined cookie sheet. Bake for 40 minutes. Remove from the oven. 

Lower temperature to 325 F

Cut lengthwise when it's cool enough to handle with a very sharp knife. Bake a further 20 to 30 minutes or until dry and firm to touch.

Honey Oat Bread

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Romano Herb Bread Sticks with Truffle Dipping Oil

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Gluten-free Banana Date Caramel Bundt Cake

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Gluten Free Mini Caramel Hazelnut Flan

2 large ripe bananas

1 cup salted caramel sauce

1 cup organic chocolate hazelnut spread

3 large room temperature egg yolks

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into 8 extra small ramekins (3" by 2"). Place ramekins in a roasting pan with at least 2" around the sides. Fill the roasting pan with hot water to cover the bottom half of the ramekins. The pan should be in the middle rack in the oven. Cover pan with foil loosely and bake for about 25 to 30 minutes or until set (they will not be completely set in the center). Remove foil and leave to cool completely in the oven before you take them out.

Refrigerate for three hours before serving.

Lemon Curd Tart (gluten-free)

Crust:

1 cup rice flour
1 cup sweet white sorghum

2 tablespoons sucanat

1 teaspoon GF baking powder

1 teaspoon xanthan gum

1 teaspoon salt

6 tablespoons cold butter, cut into chunks

6 tablespoons cold water

1/2 teaspoon almond extract

Preheat oven to 375 F

Combine flour, sugar, salt, xanthan gum, and baking powder. Cut butter into the flour until mixture if crumbly.

Combine water and pure almond extract and stir into the flour mixture to just moistened. With floured hand press into 9" tart pan. 

Blind bake the crust for 5 minutes. Remove and set aside to cool.

Lower oven temperature to 350 F

Lemon Curd:

6 extra-large eggs, room temperature

3 cups sucanat or granulated sugar

3 tablespoons Meyer lemon zest

1 cup fresh Meyer lemon juice

1 cup rice flour

Whisk all the ingredients until smooth. Pour into the pie crust and bake for 35 to 40 minutes or until the lemon curd is set.

Remove from the oven to cool completely. Keep refrigerated.

Dust with powdered sugar to serve.

Chocolate PB&J Cups

This recipe was inspired by Sweet Box Treats

2 cups bitter sweet dark chocolate chips (60%)

2 cups milk chocolate

Crunchy salted peanut butter

Raspberry preserves

Line a 24-cup mini muffin pan with paper liners. Place chocolate in a heatproof bowl over a pot of hot water that's on a low heat, making sure the bowl doesn't touch the water. When the chocolate is melted, cover the bottom of each paper liner with about a tablespoon of chocolate. Follow this with a teaspoon each of peanut butter and preserves. Finally, fill the top with chocolate (about 3/4 full) and refrigerate to set (about 2 hours).

Keep refrigerated in a airtight container.

Gluten-Free Banana Berry Corn Bread Loaf

2 cups corn flour

1 cup sugar

2 teaspoons baking powder

1 teaspoon salt

8 tablespoons butter, melted

1 1/2 cups mixed berries

3 large ripe bananas, mashed 

2 eggs, room temperature

1 cup milk

2 tablespoons lemon zest

1 large lemon, juiced

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, lemon zest, mixed berries, and salt in a large bowl. Set aside.

  

Whisk milk, eggs, bananas, lemon juice, and butter in a separate bowl. Fold wet ingredients into dry ingredients.

Pour batter into a prepared loaf pan. 

Bake for 50 to 60 minutes or until a stick inserted into the middle comes out clean. 

Blueberry Cake

3 1/2 cups white all purpose flour

1 1/2 cups granulated sugar

4 1/2 teaspoons baking powder

1 cup greek yogurt

2 cups fresh blueberries

2 cups milk

8 tablespoons butter, room temperature

2 tablespoons lemon zest

2 large eggs, room temperature

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl.  Blend all the wet ingredients including lemon zest. Fold into the dry ingredients to combine (don't over mix!). Add blueberries. 

Pour into a 9" by 9" round lined cake pan and bake for 1.5 hours or until a stick inserted into the center comes out clean. 

Remove from the oven and immediately put into the freezer for 50 minutes.  This helps keep the cake moist. 

Remove from the freezer and  store in an airtight container.

Gluten-Free Olive Oil Chocolate Chip Cookies

2 cups sourghum flour

1 cup GF granola

1 cup stevia

1 cup chocolate chips

2 teaspoons xanthan gum

2 teaspoons GF baking powder

3/4 cup olive oil

3 tablespoons almond milk

Preheat oven to 350 F

Line a cookie sheet with parchment paper.

Whisk olive oil and milk to combine. Set aside.  Combine all the dry ingredients and add in the wet ingredients to form a dough. Use a tablespoon to scoop cookie dough onto the palm of your hand.  Form into balls or flattened. Arrange in a single layer on the prepared cookie sheet and bake for 14 to 20 minutes or until cooked.

Drizzle melted chocolate over the top (optional)  

Strawberry Angel Food Cake Parfait

4 thick slices of angel food cake

2 cups fresh chopped strawberries

2 cups fresh whipped cream

1/2 cup sliced almonds (optional)

1 cup fresh strawberry

1 lemon, zest

Combine chopped strawberries, zest, and preserve.  Arrange ingredients into four large parfait glasses (refer to picture).  Refrigerate until serving.

Serve chilled.

You'll find the recipe for Gluten-Free Angel Food Cake by clicking on the link below

http://www.miasdomain.com/2012/07/gluten-free-angel-food-cake.html

Eggless Chocolate Muffins

Muffins:

3 cups all purpose unbleached white flour

2 cups superfine sugar

1/2 cup chocolate/cocoa powder

2 teaspoons baking powder

1 teaspoon nutmeg

1 teaspoon salt

2 cups cold coffee

1 cup melted bittersweet dark chocolate

1 cup pure vegetable oil

1 teaspoon melted butter

Preheat oven to 350 F

Sift all the dry ingredients into a large bowl. Set aside. Blend all the wet ingredients together and fold into the dry.

Scoop into a lined 18 cup muffin pan 3/4 full.

Bake for 40 to 50 minutes or until a stick inserted into the center comes out clean.

Remove from the oven and place on a cooling rack to cool completely.

Chocolate Ganache:

1/2 cup chocolate chunks (60%) or similar

1/2 cup heavy whipping cream

Bring heavy cream in a saucepan on medium heat to simmer (don't boil). Pour over chocolate chunks and whisk until chocolate mixture is smooth and shiny.  Brush a generous amount over the muffins.

Gluten-free Lemon Sesame Seed Cookies

2 cups all purpose gluten-free flour

1/2 cup cold butter, chopped

1 cup sugar

2 eggs, room temperature

2 tablespoons lemon zest

2 teaspoons lemon juice

2 teaspoons gluten-free baking powder

1 teaspoon xanthan gum

1 teaspoon sea salt

1 cup sesame seeds

Preheat oven to 350 F

Sift flour, baking powder, xanthan gum, and salt into a bowl. Cream butter and sugar until light and fluffy. Add eggs one at a time beating well in between. Add lemon juice and zest, followed by flour. Beat to combine.

Drop teaspoonfuls of the cookie batter into the sesame seeds and roll with a teaspoon to fully coat.  Arrange in a lined cookie sheet about 2 inches apart.

Bake for 20 minutes or until cookies are slightly browned and crispy. Remove from the oven. After about 10 minutes, move cookies to a cookie rack to cool completely.

Green Onion Aged Cheddar Loaf

2 cups all purpose unbleached flour

1 teaspoon sugar

2 teaspoon baking powder

1 teaspoon salt

5 tablespoons butter, cold

1 1/2 cups aged cheddar cheese (grated), plus half a cup to sprinkle on top

2 green onions, finely chopped

2 eggs, room temperature

1 cup milk

Preheat oven to 400 degrees F.

Combine flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut cold butter into the dry ingredients until mixture is crumbly. Add cheese and green onions. Lightly mix to combine. Set aside.

  

Mix milk and eggs in a separate bowl. Fold wet ingredients into dry ingredients (Do not over mix!).

Pour batter into a prepared loaf pan. Sprinkle half a cup of cheese on top.

Bake for 20 minutes or until a stick inserted into the middle comes out clean. Remove from the oven. Serve hot with butter.

Mini Onion Marmalade Tartlets

Marmalade:

3 large white onions, finely chopped

1/2 cup balsamic vinegar

1 tablespoons rosemary, finely chopped

Salt and black pepper

Simmer all the ingredients on low heat until onions caramelized (about 1 hour). Season with salt and black pepper. Set aside to cool. 

Pastry:

3 cups all purpose unbleached white flour

1 cup ice water

8 tablespoons butter, cold

Pinch of salt

Place flour and salt in a food processor fitted with a steel blade. Pulse a few times to combine. Add butter and pulse 12-15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button until dough starts to come together.

Turn dough onto a well floured board and form into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Divide dough into 8 pieces and roll each on a floured surface into 9-inch circles. 

Place tablespoonfuls of marmalade in the middle of the pastry circles. Fold up the edges of pastry, leaving center uncovered. Brush folded pastry with milk or melted butter.

Bake for 20 minutes or until golden brown.

Apple Donut Holes with Raspberry Lemon Dipping Sauce

Donut Holes:

2 cups all purpose unbleached flour 

1 large green apple, remove skin, cored, and grated 

1/2 cup sugar

3/4 cup milk 

2 eggs, room temperature 

Pinch of salt 

1 teaspoon cinnamon 

1 teaspoon nutmeg

 2 teaspoons baking powder 

1/2 cup sugar 

1 tablespoon cinnamon 

4 cups ghee or oil of choice (for frying)

In a medium bowl, combine 1/2 cup of sugar and 1 tablespoon cinnamon. Set aside.

Whisk milk and eggs together. In a large mixing bowl combine all the dry ingredients and apples. Make a well in the center and add the wet ingredients. Fold to form a batter. Heat ghee in a heavy bottomed pot over medium heat until it's hot. Drop teaspoonfuls of the batter into hot ghee (about 6 at a time). Fry until golden on all sides turning frequently (about 5 minutes). 

Remove donuts from the ghee with a slotted spoon. Drain on paper towels. Repeat process until all the batter is used up. When donuts are cool enough to handle but still warm, toss them in the cinnamon-sugar mixture to fully coat.

Raspberry Lemon Dipping Sauce:

1 cup fresh raspberries 

1 cup sugar 

1 tablespoon lemon zest 

2 tablespoons lemon juice

Bring all the ingredients to a boil on medium-high heat. Reduce heat to medium-low and simmer until the sauce thickens.

Almond Pear Tart

Crust:

1 1/4 cup unbleached all purpose flour

1/2 cup butter, frozen and cut into small cubes

2 eggs, yolks

5 tablespoons icy cold water

Pinch salt

Place all the ingredients in a food processor and pulse until it resembles bread crumbs. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out pastry dough. Place in a prepared 12 inch by 12 inch tart pan or similar, making sure to also cover sides. Refrigerate while you prepare the filling.

Preheat oven to 325 F.

Filling:

1 1/2 cups almond flour/meal

1 1/4 cups cake flour

2 cups superfine sugar

4 eggs

175 grams butter, softened

Pinch of salt

2 ripe pears (any kind)

Mix butter and sugar with an electric beater to combine (about 30 seconds). Add the eggs one at a time, beating after each addition. Fold in almond meal and cake flour. Spread the filling smoothly over the pastry base.

Peel and halve the pears lengthways and remove the cores. Cut pears crosswise into about 1/8 inch slices, then place each half on top of the tart to form pattern of your choice.

Bake for about 50-60 minutes or until the filling has set. Cool in the pan, then refrigerate for at least 2 hours before serving. 

Blackberry Passionfruit Butter Cake with Vanilla Cream

Butter Cake:

4 cups cake flour

2 1/2 teaspoons baking powder

250g unsalted butter, room temperature

4 eggs, room temperature

1 1/2 cups powdered/icing sugar

1/2 cup water

1/2 cup passionfruit pulp

2 cups fresh blackberries

Preheat oven to 350 F.

Grease a round 9 inch springform cake pan with melted butter. Sift flour and baking powder into a large bowl. Beat butter and powdered sugar until light and creamy. Add eggs one at a time, beating well after each addition. Fold in the flour and add water. Gently fold to combine. Spoon batter into prepared cake tin. Push berries into the cake batter.

Bake for 1 - 1 1/4 hours or until a skewer comes out clean when inserted into center. Remove from the oven. Leave cake in the pan for about 10 minutes before turning out. Leave to cool completely in a wire rack. Dust with powdered sugar.

Serve with warm vanilla custard.

Vanilla Custard:

2 cups full cream milk

1/2 cup full cream

4 egg yolks, room temperature

1 tablespoon flour

2 teaspoon good quality vanilla

1 tablespoon powdered/icing sugar

Whisk flour, cream, egg yolks, powdered/icing sugar and vanilla to fully combine. Heat milk on medium heat until just warmed through and whisk in the cream mixture. Continue whisking until custard is thick and shiny.

If you prefer a runny consistency add more milk and continue to whisk.

Asiago Garlic Rolls

3 cups bread flour

1/4 cup milk powder

1 cup warm water

1 1/2 tablespoons extra virgin olive oil

1 tablespoon sugar

1 teaspoon salt

1/2 cup Asiago cheese, grated

2 teaspoons yeast, active dry

Glaze:

2 small garlic cloves, minced

2 tablespoons extra virgin olive oil

1 teaspoon salt

Stir the yeast and sugar into the warm water. Set aside for about 15 minutes or until frothy.

In a large mixing bowl, combine the rest of the dry ingredients and mix well to combine. Add the frothy yeast mixture to the dry ingredients and stir well to combine. Turn onto a floured surface, knead until smooth and elastic - about 7 to 10 minutes. Form dough into a large ball and placed in a greased glass bowl, cover and let rise to double in size in a warm place (about 1 hour).

Turn dough onto a floured surface and punch it down to deflate. Divide into 12 equal portions. Shape each piece into a ball. Place in a prepared 12 cup muffin pan. Cover and let dough rise to double in size in a warm place (about 40-60 minutes).

Preheat oven to 350 F.

Sprinkle top with garlic and salt. Bake for 20-30 minutes or until golden brown. Remove from oven. Glaze with extra virgin olive oil.

Veggie and Cheese Quiche

Crust:

1 1/4 cups unbleached white whole wheat flour

1/2 cup unsalted butter (cut into small pieces)

1/4 cup aged cheddar cheese, shredded

5 teaspoons, cold water

1/4 teaspoon salt

Place flour in a large bowl. Rub butter into flour until it resembles bread crumbs. Mix in cheese. Add water a teaspoon at a time. Form into ball, wrap in plastic wrap and refrigerate for 30 minutes.

Pre heat oven at 375 F

Filling:

4 large eggs, room temperature

1 cup diced ham or chicken (optional)

1 1/2 cups fresh cream

3 tablespoons pesto

1 cup aged cheddar cheese (grated)

1/2 cup parmesan cheese (grated)

1 teaspoon brown mustard

1 cup cherry tomatoes

12 asparagus spears

Sea salt and black pepper

Roll out pastry dough. Place in a 9" quiche pan. Cover sides also.

Arrange vegetable and meat in pastry shell. Leave some aside to garnish quiche when it's set. In a medium bowl, whisk together eggs, cream, pesto, cheddar cheese, parmesan cheese and brown mustard. Season with sea salt and black pepper. Pour into pastry shell.

Bake 15 minutes. Reduce heat to 320 F. Arrange the remaining vegetable on top and some extra parmesan cheese. Bake a further 30 minutes or until set.

Allow to rest for 10 minutes before serving.