Posts Tagged ‘gluten free brownies’

Great Gluten-Free Treats

Posted on: April 9th, 2009 by admin No Comments

Being gluten free can be tricky, but it need not be hard. Luckily you can substitute rice flour, almond meal, coconut flour etc. for wheat flour in most recipes and your results will still be delicious. Even though these recipes are gluten-free, they are serious desserts for anyone who enjoys a sweet indulgence.  How can you not love a brownie?

Gluten free chocolate pecan brownies

  • 100g (3/4 c) pecans, coarsely chopped
  • 150g (1/3 pound) Nuttelex dairy-free margarine (or butter if you can eat dairy)
  • 1/3 c cocoa powder
  • 1/3 c hot water
  • 150g (5 oz) 70% cocoa dark chocolate, coarsely chopped
  • 150g (5 oz) good-quality white chocolate, coarsely chopped
  • 1 c brown sugar
  • 1/2 cup almond meal
  • 1/2 cup rice flour
  • 4 eggs
  • Icing sugar, to dust

Preheat oven to 180°C (350ºF). Grease and line a square 23cm (9in) cake pan with non-stick baking paper, allowing it to overhang.

Spread the pecans out on a baking tray and toast in the oven for 5 minutes. Set aside to cool.

Combine margarine (or butter), dark chocolate, cocoa and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir for 8 minutes or until chocolate melts and mixture is smooth. Remove from heat. Add the pecans, white chocolate, sugar, almond meal and combined flours, and stir until well combined.

Use an electric beater to beat the eggs in a bowl for 5 minutes or until thick and pale. Gently fold half the egg into the chocolate mixture until just combined. Repeat with the remaining egg. Pour the chocolate mixture into the prepared pan and bake in oven for 25 minutes or until a skewer comes out clean. Set aside to cool. Dust with icing sugar and cut into pieces to serve.

Recipe adapted from Taste.com.au

Gluten free rice pudding

This is a really great dessert for everyone. We often make too much rice with dinner and pudding is a great way to use up the extra in a deliciously satisfying, non-wasteful way.

ricepudding

  • 1 tbsp margarine or butter
  • 1 c cooked brown rice
  • 1 c cooked white rice (or just 2 c of white and no brown)
  • 1 egg, well beaten
  • 1 1/2 c milk
  • 1/4 c cream
  • 1/4 tsp salt
  • 1/2 tsp real vanilla extract
  • 1/2 tsp cinnamon
  • 1/3 c sugar
  • 1/4 c raisins (optional)
  • 1/2 tsp nutmeg

Preheat oven to 180ºC (350ºF). Mix all the ingredients (except nutmeg) together then place in a buttered baking dish and bake for about 45 minutes. Stir once or twice and sprinkle lightly with nutmeg with about 10 minutes to go. This recipe will serve around 5. Why not try baking some fruit to serve with the pudding? Baked stone fruits are so good- pop in a few nectarine halves about 40 minutes in and enjoy!

This recipe originally comes from NYCase!