Gluten-free, dairy-free carrot cake

This is a delicious recipe from our friend Debora Pusebon, from the blog Without Gluten and Lactose.

 

Ingredients

2 carrots (grated)
1 cup corn oil
3 eggs
2 cups sugar
1 cup soy flour
1 cup rice flour
1 tea spoon salt
2 (full) spoons baking powder
Margarine and rice flour to grease the mold

Topping

4-5 spoons soy milk
4 spoons cocoa powder
1-2 spoons sugar
1 spoon margarine

Preparation
Mix the carrot with the oil, eggs and sugar in a blender until obtaining a homogeneous batter. Then in a medium bowl combine the batter with the soy and rice flour, the salt and baking powder. Fill the molds (coated with margarine and rice flour) with the batter and bake in a preheated 400 oF (200 oC) oven for approximately 35 minutes.

Topping
In a saucepan over a medium heat melt the margarine together with the soy milk, cocoa powder and sugar. Mix well until obtaining and homogeneous mixture. Pour over the hot cake and enjoy!

Chocolate cake: gluten-free, dairy-free!

This is a naturally flourless and dairy-free recipe of chocolate cake from Corina Della Villa!

Ingredients

350 g dark chocolate
3/4 cup sugar
1/2 cup margarine
4 eggs
1 spoon hot water de água quente
1 fullspoon potato starch

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Preparation

Pre-heat the oven. In a bowl suspended over a saucepan of simmering water (bain marie), melt the dark chocolate, the margarine and water until obtaining a homogeneous and shiny mixture. Beat the egg yolks with the sugar, and when fluffy add the molten chocolate mixture. Sprinkle the potato starch with the help of a sieve over the batter. Beat the egg whites in a separate bow, and when firm gently mix the beaten egg whites with the batter.

Bake in a mold with a loose bottom, greased with a bit of margarine and some potato starch sprinkled over it. Bake for approximately 40-50min, until the center of the cake is still wet, but the surface is already crusty. Before taking the cake out of the oven, leave the over door slightly opened, so the cake can cool down slowly. As the cake has no baking powder, it will reduce slightly in size while cooling down. You can add the topping of your choice!

Gluten free, lactose free, nut free and soy free Cuscus recipe from Brazil!

This is a typical recipe from Sao Paulo, Brazil: Cuscus Paulista. It’s an exotic yet very quick and easy to prepare dish that naturally doesn’t contain any gluten, milk, nuts and soy (you can also remove the eggs if needed!). Delicious!

 

Ingredients

Olive oil, Onion, Garlic
3 Tomatoes (peeled)
Parsley, Sugar (1 spoon), Salt
Peas,  Black olives, 1 boiled egg
Corn flour
Sardines (opcional)

 

Preparation

Heat olive oil in a pan on medium heat and add the chopped onion and garlic. Stir for about 2-3 minutes until they are softened, and then add the chopped tomatoes , sugar and salt to prepare the tomato sauce. Bring to a low simmer, reduce the heat to low, cover and cook for about 15 minutes (do not leave it too dry). Add the olives, parsley, peas and minced sardines (or tuna), stirring and cooking for about 5 minutes more. Then add the corn flour slowly (keep stirring) until you get the consistency shown in the picture.

Rub some olive oil into a flan-like mold, then decorate it with tomato slices / slices of the boiled egg. Pour the Cuscus onto it, pressing it against the bottom to remove air spaces. Leave it to cool for 5 minutes, invert the cuscus onto a small plate and serve.
Picture: http://pt.petitchef.com/

Gluten-free, dairy-free nut cake

Delicious and easy to prepare nut cake, prepared with only three ingredients (eggs, nuts and sugar). It’s an old family recipe (a German cake) which originally does not have gluten or milk. It is great for breakfast, tea time, and to take with you on the go. Everybody will love it…

Ingredients
200g sugar
8 eggs (whites + yolks)
200g coarsely ground walnuts

Preparation
Beat the yolks with the sugar until obtaining a light and fluffy batter. Beat the egg whites until very firm, and then mix gently with the yolk+sugar batter. Bake in a greased baking tray (400oF / 200oC) for about 40 minutes.

Gluten free Molten Chocolate Cake!

This is a wonderful recipe of Molten Chocolate Cake which I always prepare on special occasions: a small cake with a tender brownie-like crust and hot melted chocolate inside. I replace the traditional flour used by a gluten free flour mix and it’s always truly delicious!

 

Ingredients
1 + 1/4 cup of butter;
3/4 cup of sugar;
3/4 cup of gluten free flour mix(one that does not have any kind of baking powder, as the cake is not supposed to raise);
250g dark chocolate;
5 whole eggs (yolks + whites);
5 egg yolks;

Preparation

- In a stainless steel bowl suspended over a saucepan of simmering water (bain marie), melt the butter and chocolate;
- Meanwhile, mix the other ingredients with a blender (10 egg yolks, 5 egg white, sugar, gf flour mix);
- Add the melted chocolate to the blender until obtaining a homogeneous batter;
- Fill buttered muffin molds with the batter;
- Bake in a preheated 400 oF (200 oC) oven for approximately 5-6 minutes
- Turn out of molds immediately onto the plate.

IMPORTANT: the secref of this recipe is in the correct baking time. This is basically an undercooked cake where the batter in the middle stays gooey (and truly wonderful). You need to keep an eye in the oven, as one minute makes the whole difference. So here is a tip: the correct moment to take it out of the oven is when you see a ‘darker’ circle in the center of the mold (and the edges are lighter). It may give you the impression that the batter is undercooked in the center, but this is the right moment to remove it. Serve still hot with vanilla ice cream.

GFCF Cranberry Oatmeal Bars

This is a grea recipe from Jennifer, from the Gluten-free Expo Blog (and the Founder of the Gluten-free Cooking Expo), who kindly gave us the permission to publish it here. The recipe is a gluten-free, casein-free modified version of a recipe from Cooking Light Magazine (November 2008 edition).

They make a very yummy treat. As a special tip, Jennifer says that, after cooled, she cuts them up into squares and individually freezes them.  When frozen, they don’t crumble.

 

 

 

Ingredients

Crust
1 cup GF flour blend (Bob’s or Better Batter Flour work well)
1 cup GF oats (Gifts of Nature work well)
1/2 cup packed brown sugar
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
6 tablespoons margarine, melted
3 tablespoons orange juice

Filling
1 1/2 cups dried cranberries
3/4 cup soy sour cream
1/2 cup sugar
2 tablespoons gluten free flour blend
1 teaspoon vanilla
1 teaspoon grated orange rind
1 large egg white, beaten 

 Preparation

Preheat the oven to 325. Combine the flour and next five ingredients in a medium bowl. Mix in the butter and juice and stir until moistened slightly. Reserve 1/2 cup of the oat mixture for the toppiing. Press the remaining mixture into a 11×7 baking pan, coated with cooking spray.

Combine the cranberries, sour cream, sugar and remaining ingredients in a bowl. Stir well. Spread the cranberry mixture over the crust. Sprinkle the remaining oat mixture over the cranberries. Bake at 325 for 40 minutes or until the edges are golden. Cool completely in pan.

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross

Allergen-free crepes!

A wonderful recipe of gluten free, egg free, dairy free, *soy free crepes from the Yummy Allergen-Free Blog. Read more