Archive for the ‘Baked Goods’ Category

 

Cleo Libonati, RN, BSN

Gluten-Free Chocolate Chip Walnut Cake

August 6th, 2009 by Cleo Libonati, RN, BSN


Yes, cake can be both nutritious and delicious! Chocolate and nuts are great sources of antioxidants and minerals like calcium, copper, potassium and zinc for strength and vitality — and good for the mind. Bitter chocolate (unsweetened) is unadulterated pure chocolate liqour that gives a deep flavor.

Ingredients
  • 1 ¼ cup fine white rice flour
  • ½ cup tapioca starch
  • ¾ teaspoon salt
  • 2 teaspoons GF baking powder
  • ¼ teaspoons baking soda
  • ½ scant teaspoon xanthan gum
  • 2/3 cup fructose 
  • ½ cup GF margarine or coconut oil
  • 2 large cold eggs
  • 1/2 cup applesauce
  • 2/3 cup rice milk or soy milk
  • 1 teaspoon GF vanilla
  • 1 square bitter chocolate, finely chopped
  • 1 cup chopped walnuts

 

Equipment

9 inch round cake or springform pan.

Process

Set oven to 350 degrees F.  Grease then flour a 9 inch round cake pan. Lining the bottom with a circle of wax paper cut to fit will make removing this moist cake easier, or use a spring-form pan if you have one.

In a medium bowl, blend the first 6 dry ingredients and set aside.

In a large mixing bowl, beat the fructose and margarine or oil for a minute.  Then, add the eggs and vanilla and beat for another minute.  Blend in rice milk or other liquid and applesauce.  Next, lightly mix in the dry ingredients until smooth.  Last, fold in the chocolate and walnuts with a large wooden spoon. 

Pour batter into prepared pan.  Bake for 35 minutes.  Toothpick inserted into center of cake should come out clean.  Allow to rest in pan for 5 minutes then remove to cool on wire rack.  Frost if desired.


Cleo Libonati, RN, BSN

Gluten-Free Chocolate Almond Biscotti

August 5th, 2009 by Cleo Libonati, RN, BSN

Try this twice-baked cookie for a delicious treat that’s yummy to the last bite.

Ingredients
  • 1 cup fructose
  • ½ cup butter, softened or substitute fat
  • 2 eggs
  • 1 ¼ cup rice flour
  • ½ cup tapioca
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • 3/4 cup almonds (optional)

 

Equipment

Aluminum cookie sheet.
Oven.

Process

Preheat oven to 350 degree F.  In a large mixing bowl, cream butter and fructose until light and fluffy.  Add extracts, then beat in eggs one at a time.

In a medium bowl, mix together flours, baking powder, baking soda, xanthan gum, salt, and cocoa.  Add to creamed mixture, stirring with a wooden spoon until blended. Stir in almonds then cover dough and chill 10 minutes to make easier to handle.  Divide dough into 2 parts.  Place each part on a lightly greased cookie sheet and shape into a uniform loaf about 10 inches long.  Bake 25 minutes.

Remove from oven. Let rest on cookie sheet for 5 minutes, then place loaves on a wire rack to cool for 15 minutes. With a thin, sharp knife cut each loaf into diagonal slices about ½ inch wide.  Place slices on cookie sheet and bake at 325 degrees F for 10 minutes.  Turn over and bake 8 minutes.  Cool on wire rack, then store in airtight container.  Makes about 36.

Cleo Libonati, RN, BSN

Gluten-Free Apple Dumplings

June 16th, 2009 by Cleo Libonati, RN, BSN

gluten free apple dumpling recipeWhen Apple Dumplings are baking, their unmistakable aroma fills the air. Much more satisfying than apple pie, everyone is sure to appreciate them.

 

Ingredients
  • Pastry for 2 pie shells (see below)
  • 6 medium tart apples (Jonathon, Pink Lady, Winesap, Granny)
  • 2/3 cup raisins
  • 2/3 cup chopped walnuts (optional)
  • 6 tablespoons fructose or honey
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 teaspoons butter (optional)

 

Ingredients for syrup
  • 2 cups apple juice
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves

 

Equipment
  • 13x9x2 inch glass baking dish.

 

Process
  1. Heat oven to 425 degrees.  Lightly grease bottom of baking dish.
  2. Make the syrup: in a medium pot, mix together the apple juice, honey, 1/2 teaspoon cinnamon and clove.  Bring to boil, then turn down to low and cook 3 minutes.  Set aside.
  3. Prepare the pastry dough, or see below for our recipe. Divide pastry into 6 balls, then chill.
  4. Pare and core apples.  Mix together raisins, nuts, fructose or honey, 1/4 teaspoon salt, and 1 1/2 teaspoons cinnamon. Evenly fill apples with this mixture and add a half teaspoon of butter.
  5. Make the dumplings.  One at a time, roll each pastry ball between 2 sheets of plastic wrap to form an 8 inch circle.  Remove the top piece of plastic and place an apple in the center of the circle.  Bring the edges of the pastry to the top of the apple to enclose it, then press to seal.   Peel away the bottom piece of plastic.  Repeat with the remaining 5 apples. Space the dumplings evenly in the baking dish and pour the syrup over each one.
  6. Bake 40 minutes or until crust is golden and syrup has lightly carmelized or thickened.

 

Pie pastry from our recipe file:
  • 1 1/4 cup white rice flour
  • 1/4 cup GF millet four or sorghum flour
  • 1/2 tsp xanthan gum
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup non-hydrogenated shortening
  • 2 large eggs, beaten

Blend dry ingredients – flours, xanthan gum, baking powder and salt.  With a pastry blender, mix in the shortening till it resembles coarse meal.  Lightly mix in the beaten eggs just until the dough pulls together. Makes 6 dumplings.