Gluten Free Dairy Free Fruit Pizza

gluten free fruit pizza recipe

Here is the 3rd of 4 new easy recipes I promised you. I have already shared recipes for gluten free dairy free carrot cake as well as gluten free dairy free brownies.
Today’s recipe is for Gluten Free Fruit Pizza. Have you ever had a fruit pizza? It seemed when I had been playing with the recipe that either you grew up eating fruit pizza like myself, or you had never heard of it.
Fruit pizza was a summer dessert I had as a kid, but it was also a dessert I made for my own kids.

For other recipes your kids will love, click here.

Truly, I have not had fruit pizza since my diagnosis of Celiacs over 7 years ago. Silly really, that I have not tried to make a gluten free version. Maybe I needed to become a better gluten free baker to be able to come up with a recipe.#

gluten free fruit pizza recipe

Not only is this recipe gluten free, I decided to make a dairy free version too. What surprised me, as well as the folks who got to sample my first couple of fruit pizzas, is that no one could tell that it was dairy free. To me, that is a great feeling of accomplishment as a recipe developer.
I love to hear comments such as: “I didn’t know it was gluten free.” “Really, there is no dairy in here?”
There are 2 parts to this recipe:

  1. The gluten free pizza crust is a sweet cookie dough that you can bake the day ahead.
  2. The creamy dairy free filling that you spread over the pizza crust and then top with an assortment of fresh fruit.

I find it easiest to bake the pizza crust on a simple aluminum foil pizza pan, found at the grocery store.

gluten free fruit pizza recipe
gluten free fruit pizza recipe
gluten free fruit pizza recipe
gluten free fruit pizza recipe
gluten free fruit pizza recipe

Gluten Free Dairy Free Fruit Pizza

Ingredients
  

  • 1 1/4 cup Sobeys gluten free flour blend
  • 1/2 tsp baking powder
  • 3/4 cup brown sugar
  • pinch of salt
  • 1/2 tbsp cornstarch
  • 8 tbsp softened Earth Balance vegan butter
  • 1 large egg
  • 1 tsp vanilla
  • 2 containers Tofutti dairy free cream cheese
  • 1/4 cup white sugar
  • 1/2 tsp vanilla
  • 1 cup pineapple juice
  • 1 tbsp cornstarch
  • 4 cups assorted fresh fruit (sliced strawberries, blueberries, raspberries)

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray pizza pan with coconut oil.
  • In a stand mixer cream the butter.
  • Add the brown sugar and beat until light and fluffy.
  • Add in the egg and vanilla and beat on medium for a few minutes.
  • In a small bowl whisk the gluten free flour, baking powder, cornstarch and salt.
  • Add the dry ingredients to the wet and mix on medium speed until combined.
  • Cover and chill dough for abut 30 minutes.
  • Press the dough into the pizza pan.
  • I dust my hands with gluten free flour to make pressing the dough easier.
  • Bake for 20-22 minutes.
  • Remove from oven and let cool completely.
  • I bake my pizza the day ahead and find that easier.
  • In a small saucepan whisk 1/4 cup of the pineapple juice and the cornstarch.
  • Turn heat to medium/high and add rest of the juice.
  • Stir until mixture is thickened.
  • Let cool.
  • Beat dairy free cream cheese, sugar and vanilla until filling is smooth.
  • Spread onto gluten free pizza crust.
  • Top with fruit.
  • Spoon the cooled pineapple glaze over the fruit. You will only use about 1/2 of the glaze
  • Place pizza in refrigerator until ready to serve.
  • I served this fruit pizza to company a few weeks ago and little Rosie loved it!
  • You can also bake this fruit pizza in a rectangle foil pan, one that comes with a lid.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free fruit pizza recipe

Gluten-Free Pie Crust

gluten-free-pie-crust

gluten free pie crust recipe


Thanksgiving is right around the corner here in Canada and I thought I’d get 5 new recipes out to you this week.
Through the years I have made my share of thanksgiving desserts, but one dessert you cannot have it seems is pumpkin pie.
I decided to make a simple gluten free pie crust using Robin Hood’s new gluten free flour. Why use Robin Hood gluten free flour blend?
It is readily available in most grocery stores and is not overly expensive compared to other gluten free flour blends.
This recipe makes enough for a single crust pie and is quite easy to make.


gluten free pie crust recipe
gluten free pie crust recipe
gluten free pie crust recipe

Gluten Free Pie Crust

Ingredients
  

  • 1 1/4 cup Robin Hood gluten free flour blend
  • 1/4 cup arrowroot starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp salt
  • 1/4 cup cold lard
  • 1/4 cup cold butter
  • 8 tbsp cold water

Instructions
 

  • In a small bowl whisk the gluten free flour blend, arrowroot starch, xanthan gum and salt.
  • Add dry ingredients to a stand mixer.
  • With machine running on low, cut up lard and butter into small squares and add to dry ingredients.
  • Do not overmix.
  • You are looking for the dough to have pea sized pieces in it.
  • Sprinkle 1 Tbsp of cold water over flour mixture and blend on low.
  • Repeat moistening flour with 1 Tbsp of cold water at a tie until all the flour mixture is moistened.
  • For me that took 8 Tbsp of water.
  • Remove dough from bowl and roll into a ball.
  • Cover with plastic wrap until ready to use.
  • I roll my gluten free pie crust dough on a sheet of parchment paper.
  • This way I am not adding too much flour to the dough when rolling.
Tried this recipe?Let us know how it was!

Delicious Mini Chocolate Chip Gluten-Free Cheesecakes

gluten free mini chocolate chip cheesecake


Cheesecake.
Gluten Free Cheesecake.
Mini Chocolate Chip Gluten Free Cheesecakes.
That is the recipe I am featuring today.
What I love about this recipe is it allows you to vary the flavor of the cheesecake quite easily.
Want lime cheesecake?
Substitute the chocolate chips for lime zest and lime juice.
Want classic plain cheesecake?
Remove the chocolate chips and add 1 more tsp of vanilla to the batter.
Want blueberry cheesecake?
Substitute the chocolate chips for 1 cup of blueberries.
That is why I love this recipe.
Getting twelve for dinner and you want an easy dessert recipe that also presents itself in individual portions?
That would be this recipe. In fact this past Sunday that is what I made for dessert.
I substituted the chocolate cookies for gluten free graham crumbs, and I also
substituted the chocolate chips for lime zest and lime juice and topped the individual cheesecakes with whipping cream, a thin slice of lime, fresh raspberries and blueberries.
Did I say yum?

Mini Chocolate Chip Gluten Free Cheesecakes

Ingredients
  

  • 2 pkgs cream cheese
  • 3/4 cup Pyure Stevia Sweetener (you can substitute Splenda or reg white sugar)
  • 3 large eggs
  • 1 tsp gluten free vanilla
  • 500 g Greek Gods plain yogurt
  • 250 ml  sour cream
  • 1 cup Enjoy Life Mini Chips
  • 1 pkg Pamela’s Products Extreme Chocolate mini cookies

Instructions
 

  • Preheat oven to 325 degrees.
  • In bottom of each jar place 2 Chocolate Mini Cookies.
  • In a food processor add cream cheese and process until smooth.
  • Add the sugar and process again.
  • Add the eggs and process until batter is smooth.
  • Remember to scrape the sides and bottom of the processor and beat again.
  • Add the yogurt, sour cream and vanilla and process.
  • Once batter is smooth and creamy pour into a 2 cup measuring dish to allow for easier pouring into the jars.
  • Fill jars less than half way with batter.
  • Sprinkle mini chocolate chips over batter.
  • Pour rest of cheesecake batter into jars.
  • Again sprinkle mini chocolate chips over batter.
  • Put filled cheesecake jars into a large rectangular baking dish.
  • Fill tea kettle with water and boil.
  • Carefully pour boiling water into baking dish making sure to not get any in the jars.
  • Place baking dish in the oven.
  • Bake in oven for 55 minutes.
  • Shut off oven, open oven door slightly and let cheesecakes cool.
  • Once cooled, remove from oven and cheesecakes can be placed in refrigerator until ready to serve.
  • Top with whipping cream and enjoy!
Tried this recipe?Let us know how it was!


gluten free mini chocolate chip cheesecake

gluten free mini chocolate chip cheesecake

Gluten-Free Maple Walnut Crunch Ice Cream

I scream, you scream, we all scream for ice cream!
Yep, that is the theme I am on these days. With the warmer spring weather, my mind is filling up with variations of gluten free ice cream I can make.
Gluten free ice cream?
Isn’t all ice cream gluten free?
Surprisingly, the answer is no for most of the brands out in the market.
Gluten in ice cream? Who puts flour in ice cream you ask?
Well, it’s the little, but powerful word in the gluten free community that we all have to look out for.
Beware of the word – modified.
Modified milk, modified corn starch, modified ingredients. Most, if not all of the time, modified is a sneaky word for gluten.
Why do they put gluten in ice cream? It’s because gluten is a cheap thickening agent.
You can easily add gluten to a milk product and it’ll end up thicker and creamier than it was.
I’m not going to go into a long winded explanation of why so many companies put gluten in their dairy products, but I am going to ask you to read your labels.
Please, do not assume that the ice cream you buy in your grocery store is gluten free. It may, if not most likely, is not.
So again, with winter finally behind us and the promise of leaves on the trees budding, flowers being planted and deck furniture being set up, I am in the mood for ice cream.
In fact, you will be getting quite a few recipes in the next couple of blogs. How does rhubarb cheesecake ice cream, mango sorbet, blueberry sorbet or gluten free rocky road ice cream sound? Tell me in the comments below!
Those are the flavors I’ve been working on lately and will be sharing the recipes with you all.
Here is the first of many ice cream recipes to come.
Recipe: Gluten-Free Maple Walnut Crunch Ice Cream
This ice cream has 2 components- the maple walnut ice cream base and a maple walnut crunch that you will be swirling in, plus some extra for the topping.
Basically you are getting 2 recipes today.

gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream
gluten-free walnut ice cream


Maple Walnut Crunch topping

Ingredients
  

  • 1 cup gluten free Rice Krispies
  • 2 cup raw walnuts, coarsely chopped
  • 1 cup brown sugar
  • 1 tbsp maple syrup
  • 1/3 cup water
  • pinch of Maldon sea salt
  • 1 tbsp butter

Instructions
 

  • In a medium saucepan, on medium/high heat stir together the brown sugar, maple syrup and water.
  • Watch closely and stir occasionally.
  • Let mixture get to a light boil for 3 minutes.
  • Remove from heat.
  • Add the butter, walnut, Rice Krispies and salt.
  • Stir well.
  • Pour mixture onto a parchment lined cookie sheet.
  • Sprinkle with the sea salt.
  • Let cool.
  • Once cool, break up pieces.
Tried this recipe?Let us know how it was!

Maple Walnut Ice Cream

Ingredients
  

  • 2 cup milk
  • 2 cup whipping cream
  • 4 tbsp brown sugar
  • 6 large egg yolks
  • 3/4 cup maple syrup
  • pinch of salt
  • 1/2 tsp vanilla

Instructions
 

  • In a medium saucepan, combine the milk, cream and brown sugar.
  • Heat on low/medium heat until mixture is hot, but not boiling.
  • In a small bowl, whisk the egg yolks.
  • Slowly pour some of the hot liquid into the beaten egg yolks.
  • Whisking constantly.
  • Do this a little at a time because you are trying to heat up the egg temperature slowly.
  • You are not looking for scrambled eggs.
  • Once you’ve added about 1/2 of the hot milk to the eggs you can put the saucepan back on the stove and whisk in the remaining milk/eggs mixture.
  • Let the custard cook on medium heat, stirring occasionally until mixture thickens
  • .Remove from heat.chilled overnight, remove from fridge and place in your ice cream maker.
  • Add the maple syrup, vanilla and salt. Stirring well.
  • Let cool to room temperature and then place custard in the refrigerator overnight to chill.
  • Once custard is chilled overnight, remove from fridge and place in your ice cream maker.
  • Pour ice cream into a large rectangular glass dish.
  • Add half of the maple walnut crunch to the ice cream and swirl to combine.
  • Cover with lid and place in freezer to set.
  • Enjoy!
Tried this recipe?Let us know how it was!

Gluten-Free No Bake Rocky Road Squares

These gluten-free no-bake rocky road squares are simple so easy to make and are the perfect dessert if you love chocolate and marshmallows.
These gluten-free no bake rocky road squares are simply so easy to make and are the perfect recipe if you love chocolate and marshmallows.

These gluten-free no-bake rocky road squares are simply so easy to make and are the perfect recipe if you love chocolate and marshmallows. With only 7 ingredients, you can make these gluten-free no-bake rocky road bars for your family.

I love a no bake recipe, especially in the summertime when I do not want to turn my oven on. No need to heat up the house! These gluten-free rocky road squares are an oh-so-sharable no-bake dessert that everyone will love. This recipe was originally posted in December 2012. I have taken new photos and updated the blog post.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
https://wheatfreemom.com/cookbooks

Chocolate, broken up gluten-free graham crackers and marshmallows make up these easy no-bake squares. Who doesn’t love chocolate and marshmallow together? The addition of sliced almonds and shredded coconut, takes these bars to the next level.

These gluten-free no bake rocky road squares are simply so easy to make and are the perfect recipe if you love chocolate and marshmallows.

Once you have melted the chocolate, butter and corn syrup together , you pour it over the dry ingredients and give it a good stir. That’s it! Spread the mixture in a square baking pan and let it chill in the fridge for at least a 1/2 hour.

Boom! You’ve got a delicious and easy no-bake gluten-free chocolate treat that everyone will love.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-square-recipes-by-wheatfreemom/

INGREDIENTS NEEDED TO MAKE THE SQUARES:

These gluten-free no bake rocky road squares are simply so easy to make and are the perfect recipe if you love chocolate and marshmallows.

I love a good rocky road square. Rich creamy chocolate, pillowy marshmallows and crunch from the broken graham crackers, make these bars so tasty.

I had forgotten about this gluten-free no bake recipe on my blog and I am so happy I updated it. I have now made the squares twice in the last month. Everyone raves about them!

Free Chocolate Treats E-Book
https://wheatfreemom.com/chocolate-treats-ebook/

HOW TO MAKE THE SQUARES:

  1. Line a square baking pan with parchment paper.
  2. In a large bowl, break up the graham crackers into small pieces.
  3. Add the marshmallows, almonds and shredded coconut to the bowl and stir.
  4. In a small saucepan add the butter, corn syrup and chocolate.
  5. Melt on low heat. stirring occasionally.
  6. Once melted, give the mixture a good stir and pour it over the dry ingredients.
  7. Give it a good stir until every bit is covered in chocolate.
  8. Pour into lined pan and press down lightly..
  9. Put squares into fridge to cool for at least a 1/2 hour.
  10. Remove and slice.
These gluten-free no-bake rocky road squares are simply so easy to make and is the perfect recipe is you love chocolate and marshmallows.

No fuss desserts, especially in the summer is my thing. It is nice to have an easy no-fuss recipe to make when you are entertaining family or friends. These easy to make gluten-free rocky road squares will become a favourite of your family too.

A simple no-bake dessert that chocolate and marshmallow dreams are made of.

WANT MORE RECIPES? Subscribe to get new recipes delivered straight into your inbox. And be sure to stay in touch on Twitter, Instagram, Facebook and Pinterest. I really would love to hear from you.

HAVE ANY GLUTEN-FREE QUESTIONS? Have any questions about gluten-free baking or cooking? Send me a DM and I would be happy to help you out.


These gluten-free no-bake rocky road squares are simple so easy to make and are the perfect dessert if you love chocolate and marshmallows.

Gluten-Free No Bake Rocky Road Squares

These gluten-free no bake rocky road squares are simply so easy to make and the perfect recipe if you love chocolate and marshmallows.
Prep Time 5 mins
Cook Time 5 mins
refrigeration 30 mins
Total Time 40 mins
Course Dessert, snacks, treats
Cuisine American
Servings 16

Equipment

  • measuring cups and spoons
  • medium mixing bowl
  • small saucepan
  • spatula
  • wooden spoon
  • parchment paper
  • square baking pan

Ingredients
  

Instructions
 

  • Line a square baking pan with parchment paper.
  • In a large bowl break up graham crackers into smaller pieces.
  • Add marshmallows, almonds and coconut and stir.
  • In a small saucpan on low heat melt butter, corn syrup and chocolate.
  • Stir occasionally and once melted stir mixture really well.
  • Pour over dry ingredients and stir well.
  • Add mixture to the lined pan.
  • Lightly pat mixture smooth and place in refrigerator to set for at least a 1/2 hour.
  • Cut into bars and enjoy!!
Keyword gluten-free, no bake bars, no bake treats, no-bake, rocky road bars, rocky road squares, summer dessert
Tried this recipe?Let us know how it was!


Gluten-Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd


If you hadn’t realized it yet- I love my Meyer lemons! They are sweet and fabulous.
I could eat this curd straight out of the jar. It’s even better when it is freshly made and is warm and sweetly tart. Top waffles with lemon curd, or use it in my gluten free english scones. I like to slice fresh gluten free pound cake and top with it off with lemon curd.
Many, many possibilities.
 

Gluten Free Meyer Lemon Curd
Gluten Free Meyer Lemon Curd


Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Gluten Free Meyer Lemon Curd

Ingredients
  

  • 6 egg yolks
  • 1 cup sugar
  • 3/4 cup juice from meyer lemons
  • 1/4 cup butter
  • Zest from the Meyer lemons

Instructions
 

  • In a medium saucepan, whisk together the egg yolks and sugar.
  • Add the lemon juice and switch to using a wooden spoon to stir.
  • Stir continually for 8-12 minutes on low: making sure mixture does not boil.
  • Your curd is done when it thickens and coats the back of the spoon.
  • Next: add butter and stir until butter is melted.
  • Add lemon zest and remove from heat.
  • Store in a jar then place in refrigerator
Tried this recipe?Let us know how it was!
Gluten Free Meyer Lemon Curd

Gluten-Free Banana Pudding, Butterscotch Pudding, Pumpkin Pudding

gluten free banana pudding


I have hit a change in my household this fall that has left me changing my ways. What is it you ask?
I am experiencing an empty house.
I’ve been used to the last couple of years cooking daily meals for my son and my hubby. This fall, that has changed for my son is spending long, long days at the university and comes home late in the evening and my hubby has been travelling every second week with his job. That leaves just me in the house for meals.
What is the problem with that is, I still grocery shop as if I am cooking for a crowd, so that leaves me with veggies going bad, cartons of milk about to expire and larger cuts of meat in the freezer not being used.
That is what happened to me on Tuesday when I discovered a carton of milk about to expire and what was I going to do with it. Solution?
I made pudding!
I actually made 3 different puddings until all the milk was used up.
Banana pudding.
Butterscotch pudding with salted caramel sauce on top.
Pumpkin pudding.


gluten free banana pudding


I love pudding and it is definitely a comfort food for me. In fact, I love to eat pudding when it is still hot, and then pouring some thick cold whipping cream over top.
That is pure YUM for me!


gluten free banana pudding
gluten free banana pudding
gluten free banana pudding

Banana Pudding

Ingredients
  

  • 1 cup sugar
  • 4 egg yolks, beaten
  • Dash of salt
  • 1/4 cup cornstarch
  • 1 tsp good vanilla
  • 1/2 tsp Watkins banana extract
  • 3 cups milk
  • 2-3 bananas
  • Gluten free graham cracker crumbs

Instructions
 

  • Mix sugar and cornstarch into a saucepan.
  • Add milk and salt, stirring really well and cook over low-medium heat until thickened.
  • Add small amount (couple of Tbsp’s) of hot mixture to beaten eggs and stir well.
  • Add another couple of Tbsp’s of hot mixture to eggs again and stir.
  • You should now be able to add egg mixture slowly back to saucepan and continue stirring until pudding is thickened, about 3 minutes.
  • Add vanilla and banana flavorings to pudding, stirring to combine.
  • Remove from heat and pour into a bowl.
  • Cover bowl with saran wrap to prevent skin from forming on pudding.
  • Banana pudding parfaits.
  • Add a couple of Tbsp’s of gluten free graham crumbs to bottom of bowl.
  • Slice up a banana and put a handle of slices on top of graham crumbs.
  • Now layer with banana pudding and then whipped whipping cream.
  • Top whipped cream with a few more slices of bananas.
  • Enjoy!
Tried this recipe?Let us know how it was!


I also made butterscotch pudding and here is that recipe.


gluten free banana pudding
gluten free banana pudding
gluten free banana pudding

Butterscotch Pudding

Ingredients
  

  • 4 tbsp butter
  • 1 cup dark brown sugar
  • Dash of salt
  • 3 tbsp cornstarch
  • 2 1/2 cups milk
  • 2 eggs
  • 1 tsp vanilla

Instructions
 

  • In a saucepan, melt butter.
  • Add the brown sugar and salt and stir until sugar is mixed in.
  • Remove from heat.
  • In a small bowl, combine cornstarch with 1/4 cup milk.
  • Stir until smooth, no lumps.
  • Whisk in eggs to milk mixture.
  • Gradually pour the remaining milk into the brown sugar, whisking until smooth and then add cornstarch mixture as well.
  • Return the saucepan to a medium heat, whisking until pudding comes to a boil.
  • Turn heat to low, and continue cooking for about another minute.
  • Remove from heat and add vanilla.
  • Pour into a bowl and cover with saran wrap to prevent skin from forming on pudding.
  • Butterscotch Pudding parfaits.
  • Add a couple Tbsp’s of gluten free graham crumbs to bottom of bowl.
  • Add butterscotch pudding and then top with whipped whipping cream.
  • Add a good spoonful of salted caramel sauce over top.
  • Enjoy!
Tried this recipe?Let us know how it was!


The 3rd pudding I made was a pumpkin pudding. I found the recipe for pumpkin pudding on the blog Sugarcrafter.
I also had some cooked sugar pumpkin puree left over from Thanksgiving and thought this was a great way to use it up. I enjoyed this pudding a lot and will make it for a holiday again as a nice lighter alternative to a pumpkin pie.


gluten free banana pudding
gluten free banana pudding
gluten free banana pudding
gluten free pumpkin pudding
gluten free banana pudding

Pumpkin Pudding

Ingredients
  

  • 2 tbsp cornstarch
  • 1/4 cup brown sugar
  • 2 tbsp brown sugar
  • 1 3/4 cup milk
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves

Instructions
 

  • In a small bowl, whisk together the milk and egg.
  • In another bowl, combine the pumpkin and spices.
  • In a saucepan over medium heat, combine the cornstarch and sugar.
  •  Gradually whisk in the milk mixture, scraping the bottom and sides with a rubber spatula to break up the lumps.
  • Bring to a boil and cook until mixture thickens.
  • Stirring constantly.
  • Remove from heat.
  • Add the pumpkin mixture to the pudding and stir to combine.
  • Place the saucepan over low heat until heated all through.
  • Transfer to a bowl, and cover with saran wrap to prevent skin forming on pudding.
  • Enjoy!
Tried this recipe?Let us know how it was!

Quinoa Chocolate Cake


Hmmmm chocolate.
How about a flourless chocolate cake that tastes amazing. Even better, a chocolate cake that is good for you?
Well as good as a chocolate cake can be. This one is made using cooked quinoa. And as we know quinoa is a superfood. It is full of nutrients, protein, gluten free, and high fiber.
Plus if you use a dark chocolate this cake has antioxidants too! What more can a chocolate cake get?
This recipe is courtesy of a customer I met at work. I met Andrea, while she was shopping for vegetarian cookbooks. We started up a conversation and before long she passed on a chocolate cake recipe to me.
I tried it and wow… it was great!
This would make a great holiday dessert.
I thank Andrea for passing this recipe on to me, and I will now pass it on to you.

Quinoa Chocolate Cake

Ingredients
  

  • 2/3 cup uncooked quinoa
  • 1 1/3 cup water
  • 1/2 cup milk
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tbsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Cook the quinoa in the water.
  • To do this, add both ingredients to a pan, then bring the mixture to a boil.
  • At this point, put the lid on, lower the heat and simmer for approx 10 minutes.
  • Shut off the heat and leave the pan on the burner to continue cooking slightly for an additional 10 minutes.
  • Mix it somewhat with a fork and allow to cool completely.
  • Preheat oven to 350 degrees.
  • Prepare an 8 inch springform pan.
  • I greased and lined the sides and bottom with parchment.
  • Using a stand mixer put the eggs, vanilla and milk in a bowl.
  • Add 2 cups of the cooked quinoa.
  • Combine these ingredients, then add the butter.
  • Blend until everything is smooth.
  • In a separate bowl, mix the dry ingredients together.
  • Add the dry ingredients into the wet mixture and mix.
  • Place the mixture into the cake pan.
  • Cook for approximately 50 minutes.
  • It is done when a toothpick inserted comes out clean. (I found the cake took longer to bake for me. With the altitude here, my times can be different)
  • I let the cake cool completely and once removed from the pan I covered the cake in a dark chocolate ganache.
Tried this recipe?Let us know how it was!


Recipe courtesy of www.best-chocolate-recipes.com

Here is that recipe

Ganache

Ingredients
  

  • 1/2 cup whipping cream
  • 4 oz bittersweet chocolate, chopped

Instructions
 

  • Put the cream into a saucepan and heat until scalding hot.
  • Put the chocolate into a heatproof bowl and pour the hot cream over.
  • Whisk until smooth.
  • Let cool for 2 minutes and then pour over the cake.
Tried this recipe?Let us know how it was!


Gluten Free Dark Chocolate Pudding


The recipe this week is for homemade dark chocolate pudding. There is nothing better to me than freshly made warm chocolate pudding. Well, actually any warm pudding: vanilla, butterscotch, tapioca, they are all yummy to me.
But first I need to talk about an upsetting blog that I read recently. I’ve been following Jeanine’s blog www.thebakingbeauties.com for awhile. I love to read her blog and especially love to try her recipes. She is a fellow mom living in Manitoba. I was quite upset to learn that she is taking a break from her blog due to a lot of negative comments regarding the photos of her food.
I find this quite hurtful for she is just a Mom trying to feed her family great tasting gluten free food. Yes, there are blogs out there that have amazing photos. And I too try to better myself in my photos but that is not why I or I am sure Jeanine, took on the challenge of writing a blog.
For myself, after my diagnosis of Celiacs I had tried many gluten free processed foods and found most to be, well, not appetizing. I had always baked and cooked for my family and decided to challenge myself to make great tasting gluten free food.
I also took the challenge to figure out computers. You see, I am not very computer illiterate. You can ask my grown kids, who are always trying to help me out with various computer issues.
So this is how I started blogging. One to share recipes that I had found to be successful in Calgary. We have altitude issues here, especially for baking, and I wanted to share what works for me. Two, I also wanted to learn more about computers, and found I was quite happy with myself when I could successfully attach photos to a word document.
I follow many gluten free blogs, and most of the bloggers I am sure, are not making any income from the blog. They are just sharing with others, recipes that have filled their families bellies, and have tasted great. Please send Jeanine a note and let her know that her blog is worth continuing, to try and ignore the negative comments, and continue coming up with great gluten free recipes for the rest of us to enjoy!
Here is the recipe for dark chocolate pudding. It is really easy to make and I hope you will try it.










Gluten-Free Dark Chocolate Pudding

Ingredients
  

  • 1/4 cup cornstarch
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 1 tsp good vanilla
  • 3 cups milk
  • 1/2 – 3/4 dark chocolate chips (I use E.Guittard bittersweet chocolate wafers that I buy at Williams Sonoma)

Instructions
 

  • Combine in a double boiler, the cornstarch,sugar and salt.
  • Whisk to combine.
  • Turn heat to low-medium and whisk in milk.
  • Stir-turn down heat to low and mixture will take 10-15 minutes to thicken.
  • Add vanilla-stir.
  • Then add chocolate wafers.
  • Stir for a few minutes and remove from heat.
  • Cover pudding with plastic wrap while cooling to prevent film on top.
  • Serve with cream.
  • Enjoy!
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Gluten-Free Ladyfingers and Tiramisu


Coffee.
I do not drink it. In fact, I tried coffee when I was 12 and that was the last time. It just was not my thing. Through the years I have tried desserts made with coffee and the one that I do enjoy is tiramisu.
Maybe it is the ladyfingers?
Maybe it is the mascarpone cheese filling?
Maybe it is the layers of ladyfingers, mascarpone and coffee?
I am not sure, however I have made tiramisu many many times. But in all those times it was never gluten free. This one is and it is yummy!
Gluten free ladyfingers were surprisingly easy to make. It just required following all the steps and having a few bowls ready.














Gluten-Free Ladyfingers

Ingredients
  

  • 1/2 cup cornstarch
  • 1/2 cup potato starch
  • 3/4 tsp baking powder
  • 1/2 tsp xanthan gum
  • 3 egg yolks
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 2 tsp water
  • 3 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar

Instructions
 

  • Measure and mix the cornstarch, potato starch, baking pwder, and xanthan gum in a bowl-set aside.
  • Beat egg yolks, sugar, vanilla, and water. Blend til very very smooth.
  • Whip the whites with salt and cream of tartar to form soft peaks.
  • Fold reserved dry ingredients into yolk mixture fully and then fold in whites until fully combined.
  • Fill a Ziploc bag with ¼ inch cut off corner diagonally to use as a piping bag.(if you have a pastry/piping bag, use that)
  • Pipe out 3 inch long finger shapes onto a parchment(silpat)lined cookie sheet, allowing room for cookies to spread.
  • Bake 6-8 minutes or until golden at 375 degrees.
  • Allow to cool slightly before transferring them to a cooling rack.
  • I made my ladyfingers longer than 3 inches so this recipe made 24 fingers. If you made them smaller you could make up to 40.
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Gluten-Free Tiramisu

Ingredients
  

  • 3 eggs, separated
  • 1/3 cup sugar
  • 3/4 cup mascarpone cheese
  • 3/4 cup espresso coffee
  • Grated bittersweet chocolate
  • 1/4 cup cocoa powder
  • Gluten free ladyfingers (the amount of ladyfingers varies depending on the size of fingers that you made, I made my tiramisu in a 8 inch round dish, and used 20 fingers)
  • Whipping cream for topping

Instructions
 

  • Separate eggs before combining egg yolks and sugar in a medium sized bowl, and beat well.
  • In a separate bowl, beat egg whites to stiff peaks.
  • Combine egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture.
  • Arrange a tight layer of ladyfingers in a 8 inch square or round dish.
  • Drizzle espresso over the ladyfingers.
  • Cover ladyfingers with1/2of the mascarpone mixture and grated chocolate, and dust it with about half of the cocoa powder.
  • Cover the filling with a second layer of ladyfingers and drizzle espresso over.
  • Cover the ladyfingers with the rest of the mascarpone mixture, grated chocolate and cocoa powder.
  • Cover the dish with plastic wrap and refrigerate for at least 4 hours of overnight before serving.
  • Before serving top with whipping cream.
  • Enjoy!
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