Gluten Free Caramel Banana Cream Tart

Tart:

2 cups fresh cream

3 large very ripe bananas, mashed 

1 envelope of gelatin 

1/2 cup sweetener of your choice 

1 teaspoon pure vanilla essence

 4 cups gluten-free chocolate cookie crumbs 

1/2 cup of melted salted grass fed butter 

2 large ripe bananas, sliced

Combine cookie crumbs and melted butter. Pour the crumbs into the tart pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and up the sides. Cover the bottom with caramel sauce. Refrigerate. Dissolve gelatin in two tablespoons of hot water. Whip cream, sweetener, and vanilla until it forms soft peaks.Add mashed bananas and gelatin and continue whisking until it starts to thicken.Add one cup into a piping bag with a small round nozzle. Pour the rest into the shell. Pipe mounts around the edge of the tart (refer to picture).Arrange sliced bananas over the top and cover with caramel sauce. Refrigerate to until set (about 1 hour).

Caramel Sauce:

1 packed cup brown sugar 

1/2 cup butter, cut into cubes 

1/2 cup cream 

Sea salt to taste

Melt sugar in a large stainless pot on medium heat until it melts, stirring occasionally.Add butter whisking constantly to melt and combine. Remove f rom the heat f or a few minutes and add cream, whisking constantly to combine. Return to the heat and continue whisking until the caramel is smooth and creamy (if you prefer a thinner consistency, whisk in more cream). Season to your taste with sea salt. Leave to cool completely.

Honey Oat Bread

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

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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 Black Cherry Upside Down Cake

2 1/4 cup GF baking mix

1 teaspoon nutmeg

1 teaspoon all spice

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups dark brown sugar

2 tablespoons molasses

1 cup pure vegetable oil

2 large room temperature eggs

4 cups pitted frozen black cherries

Preheat oven to 350 F

Whisk all the dry ingredients to combine. Set aside. 

Toss pitted frozen cherries in 1/2 cup of sugar and add to the bottom of a greased, round 9" by 9" cake tin. Set aside.

Beat all the wet ingredients on low speed including 1 cup of sugar and add to the dry ingredients. Pour into the cake pan and bake for 90 minutes or until a stick inserted into the middle comes out clean. Remove from the oven and leave to cool completely until you turn it out.

Pumpkin Pots De Crème

15 ounces cooked pumpkin puree

5 large egg yolks, room temperature

2 cups fresh cream

1 teaspoon pure vanilla extract

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon sea salt

Preheat oven to 325 F

Whisk all the ingredients until smooth. Put through a strainer and divide into small ramekins. 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 (the pots de crème 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.

Oatmeal Apricot Chocolate Chip Cookies (gluten-free)

Yield:30

If you are not gluten intolerant, use may use 1 3/4 cup all purpose unbleached white flour instead

1 3/4 cups gluten-free biscuit and baking flour blend (I use Bob's Red Mill)

1 cup oatmeal of your choice

8 tablespoons or 1 stick of salted butter, room temperature

1 cup sucanat or brown sugar

1 large room temperature egg

1 1/2 cups dark chocolate chips

1 cup chopped dried apricots

1 teaspoon pure vanilla essence

Preheat oven to 350 F

Cream butter and sugar until fluffy. Add egg, beating well to combine and vanilla. Turn mixer off and use a spoon to mix in the dry ingredients including chocolate chips and apricots.

Drop teaspoonfuls of the cookie dough into the palm of your hand and roll into a perfect ball. Arrange in a single layer on a lined cookie sheet.

Put cookie sheet in the middle rack and bake for 15 minutes.

Crustless Pumpkin Tart with Mixed Berry Coulis (gluten-free)

Tart:

1 cup brown rice flour

15 oz cooked pumpkin puree

6 oz cream cheese, room temperature

1 cup plain Greek yogurt

4 large eggs, room temperature

1/2 cup sucanat or sweetener of your choice

1 teaspoon xanthan gum

1 teaspoon baking powder

2 teaspoons pumpkin spice

1 teaspoon ground cloves

2 teaspoons vanilla

Preheat oven to 350 F

Combine all the dry ingredients. Set aside. Cream sugar and cream cheese until creamy and smooth. Add eggs one at a time, beating well in between followed by Greek yogurt and vanilla. Add dry ingredients, continue mixing to combine.

Pour into a 12" by 12" tart pan. Place in the middle of a large roasting pan with at least 2" around the sides of the tart pan. Fill the roasting pan with hot water to cover the bottom half of the tart pan. 

Bake for 1 1/2 hours or until custard is set. Remove the tart carefully out of the water bath to cool completely.  

Refrigerate for at 24 hours for best results before serving.

Mixed Berry Coulis:

2 cups frozen mixed berries (blueberries, raspberries, black berries)

1/2 cup sucanat or sweetener of your choice

1 meyer lemon, juice

Combine all the ingredients and simmer on medium heat until it thickens (about 30 minutes). Set aside to cool completely.

Lemon Glazed Cinnamon Rolls (gluten-free)

Dough:
1 16 oz bag Bob's Red Mill Pizza Crust Whole Grain Mix
2/3 cups room temperature milk
1 large egg, room temperature
3 egg whites (only the whites!)
1/4 cup melted butter
1 teaspoon apple cider vinegar

Preheat oven to 350 F

Empty the bag into a mixer. You will find a small packet of yeast inside.  Open and add to the mixer. Combine all the wet ingredients in a separate container and add to the mixer on medium speed. Use regular beaters not a dough hook and beat for 5 minutes. Make sure to scrape down the sides as necessary.

Filling:
1 cup packed brown sugar
3/4 cup melted butter
2 teaspoons cinnamon

Combine.

Turn dough onto a parchment paper-lined flat working surface. Place another piece of parchment paper on top, covering the dough to prevent sticking. Roll out to a square (about 1/2 inch thickness) and spread the cinnamon mixture over the top.

Roll up tightly like a Swiss roll folding back the parchment paper as you roll.  When you get to the end, remove parchment paper. You will need to wet a knife with hot water and cut 8 even rolls, dipping the knife in hot water after each cut. Place rolls on a prepared 12" by 12" round tart pan and brush the top generously with melted butter.

Bake for 30 to 40 minutes or until rolls are baked and golden brown.

Icing:
1 1/2 cups icing sugar
1/4 softened cream cheese
3 tablespoons fresh lemon juice

Whisk until smooth and creamy. Spread over the rolls and serve immediately.

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. 

Gluten-Free Apricot Pull-Apart Bread

3 cups gluten-free all purpose flour (plus more for dusting and rolling)

1 packet GF yeast

1 1/2 teaspoons sea salt

1 tablespoon xanthan gum

1/2 cup pure maple syrup

3 large eggs

1/2 cup melted butter

1 cup club soda (warm)

2 cups apricot jam (plus more for glazing)

Whisk all the dry ingredients. Combine all the wet ingredients together and mix into the dry ingredients using the dough attachment of a food processor.

Turn dough out into a well-oiled glass bowl and cover in a warm place for two hours.

Preheat oven to 375 F

Pat dough out onto a heavily floured surface because the dough is very sticky. With floured hands, pat the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 12 even rolls. Place on a prepared 12" by 12" round tart pan or similar. Allow to rest a further 40 minutes. 

Brush the top generously with melted butter and apricot preserve.

Bake for 20 to 30 minutes or until rolls are baked and golden brown.

Squaw Bread Rolls

Squaw Bread is a slightly sweet multi-grain bread loaded with fibre.

Dough:

1 cup all purpose unbleached white flour

1 cup whole wheat flour

1 cup rye flour

1 cup old fashioned oats 

1/4 cup flax seeds

1/2 cup raw brown sugar

1 1/4 teaspoons salt

2 tablespoons molasses

2 tablespoons melted butter

1 1/4 cup warm water (120 F)

2 packages active dry yeast

3 tablespoons cornmeal (for dusting)
3 tablespoons old fashion oats (to sprinkle on top)

Place yeast in a large mixing bowl and add warm water, stir. Let it sit for 10 minutes. Add molasses and melted butter. Combine all the dry ingredients and stir into the wet ingredients. Knead dough for 10 minutes. Shape dough into a large ball and place in a greased bowl. Cover, place dough in a warm place until it doubles in size (2 hours). 

Preheat oven to 400 F

Punch down dough. On a floured working area, divide dough into 28 pieces and roll into small balls. Arrange in two greased, cornmeal dusted, 12" by 12" round tart pan leaving a few inches apart. Cover and place in a warm place until it doubles in size. Brush with the glaze, sprinkle with oats.

To make two loaves, divide dough into two and shape into large round loaves. Place loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Cover, place dough in a warm place until it doubles in size. Cut slashes, brush with glaze, and sprinkle with oats.  

Bake for 20 to 30 minutes or until the crust makes hollow sound when tapped. Remove from the oven and brush with extra glaze.

Glaze:

3 tablespoons butter

3 tablespoons honey

Melt butter and honey, stir to combine. 

Mini Breakfast Tarts

Crust:

1 1/4 cup unbleached all purpose flour

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

5 tablespoons icy cold water

1/4 cup parmesan cheese, grated

Pinch of salt

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

Pre heat oven to 400 F

Line a large baking sheet with parchment paper. Roll out pastry dough on a floured surface. Cut 8 5" circles. Place dough circles on the baking sheet.

Filling:

4 large eggs, scrambled

1 cup cooked potatoes, chopped into small chunks

1 small white onion, chop into small chunks

1/4 cup sun dried tomatoes, chop into small chunks

1/4 fresh parsley, finely chopped

1 cup double cream camembert or brie, chop into small chunks
sea salt and black pepper

Divide ingredients evenly amongst dough circles. Season with sea salt and black pepper. Sprinkle with fresh parsley. Bake for 10 to 15 minutes or until crispy and brown. Serve hot.

Vanilla Bean Yogurt Apple 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 cup full cream Greek yogurt

4 Granny Smith apples or apples of your choice (skin remove, cored, and chop into bite size)

2 teaspoons vanilla bean paste (if not available use a good quality vanilla)

1 tablespoon cinnamon (garnish)

2 tablespoons sugar (garnish)

Preheat oven to 350 F.

Sift flour and baking powder into a large bowl. Cream butter and powdered sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla bean followed with half the flour, fold in yogurt followed by the rest of the flour and apples. Spoon batter into prepared round 12" diameter cake tin.

Combine 2 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle all over the cake.

Bake for 1 - 1 1/2 hours or until a skewer comes out clean when inserted into center. Remove from the oven. Leave cake in the pan to cool completely before turning out.

Chocolate Apple Scones (gluten-free)

Scones:

2 cups gluten-free baking and scone mix (I use Bob's Red Mill)

1 cup sucanat or sweetener of your choice

8 tablespoons frozen unsalted butter

2 cups apples, skin and core remove, chop into small pieces
1 cup dark chocolate chips

1/2 cup whole milk or cream

1 egg, room temperature

1 teaspoon nutmeg
1 teaspoon cinnamon

Preheat oven to 400 degrees F.

Combine apples, nutmeg, cinnamon and sugar in a bowl. Set aside. Combine flour, baking powder, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. 

Mix milk (or cream) and egg in a separate bowl. Fold into dry ingredients. Add apple mixture and fold to combine.

Pat dough out onto a lightly floured surface. Use a round pastry cutter or a drinking glass (make sure to flour the edge first) and cut into pieces roughly 2 inches in diameter (they expand). Place on a cookie sheet spaced 2 inches apart. Should yield 9 scones.

Bake for 15 minutes or until golden brown.

Drizzle chocolate on top (optional).

Chocolate Drizzle:

1/4 cup chocolate chunks (bittersweet chocolate)

1/4 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.

Mini Wild Bison Pies

1 lb ground/mince bison

1 large shallot, chopped

3 large garlic cloves, chopped

1 cup sharp aged cheddar, grated

Handful fresh parsley, chopped

Sea salt and black pepper

2 tablespoons extra virgin olive oil

24 (4") puff pastry rounds

In a large deep side frying pan, add extra virgin olive oil. Add onions and garlic, saute until soft. Add Bison, stirring occasionally until browned. Mix in parsley. Season with sea salt and black pepper. Set aside to cool.

Preheat oven to 375 F.

In a prepared 12 cup muffin pan.

Line the bottom of the muffin cups with the 4" round and up the sides. Fill with the meat filling and sprinkle some cheese on top. Press the 4" round on top, pinching the edges together to seal. Poke a hole in the center of each pie. Brush with milk. Bake for 30 to 50 minutes or until puffed and golden brown.

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.

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. 

Orange Berry Scones

Scones:

2 cups all purpose gluten free flour

4 teaspoons gluten free baking powder

2 teaspoons guar gum

1/2 cup coconut sugar

Pinch of salt

1/2 cup salted, cold, grass fed butter

3/4 cup Greek yogurt

1 egg, room temperature

1 large orange (zest only)

1/2 cup fresh mixed berry preserve

1/2 cup fresh citrus marmalade

Syrup:

1/2 cup fresh orange juice

2 tablespoons raw honey or pure maple syrup

Preheat oven to 350 F

Combine all the dry ingredients and cut butter in until mixture is crumbly. Whisk yogurt and egg in a separate bowl. Add enough liquid to bring dough together (not wet).

Pat dough out onto a lightly floured surface (about 2" thickness). Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut into equal pieces. Place on a prepared 12" by 12" round tart pan or similar (refer to picture).

Bake for 20 to 30 minutes or until cooked and golden brown. Drizzle orange syrup over the top. Enjoy.

Mini Spinach and Tomato Frittata

8 large eggs

1/2 cup cream

1/2 cup full cream ricotta cheese 

1 cup parmesan cheese 

2 cups baby spinach
2 cups cherry tomatoes

1 small garlic clove, minced

1/2 teaspoon olive oil

1 teaspoon sea salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees F. Grease a large muffin pan (12 muffin cups) with olive oil.

In a mixing bowl, whisk eggs, cream, ricotta cheese and half of the parmesan cheese. Set aside.

Heat olive oil in a frying pan over medium heat. Place garlic, cherry tomatoes, and spinach in the pan. Toss quickly for 3 minutes. Remove from heat. Divide vegetable evenly into muffin cups.

Fill muffin cups 3/4 of the way full with eggs, cream, and cheese mixture. Sprinkle remaining parmesan cheese on top. Bake 20 minutes or until set and golden brown.