Posts Tagged 'gluten free'

Pipe Dream #280: To Fix You/Love You – Almond Cookies (GF)

almond paste 3

If you’re looking for an almond fix, please look no further. I’ve done the work for you. These cookies are thrice almond. Paste, extract, slices.

almond paste 1

Paste.

almond paste 4

Extract.

almond paste 2

 

Slices.

I actually didn’t like this recipe very much. The cookies were far too spread-y because I tried to use 7 ounces of almond paste instead of 10 ounces. Go with the original recipe linked below. And add dark chocolate chips. Because I just think that sounds amazing, yeah?

But if you do make it my way, you can try slicing up the cookies into squares and layering them in glasses with whipped cream before sticking them in the fridge for an hour or two. It made a lovely miniature meringue cake for a gluten-free neighbor.

Trying to love and fix my neighbor,

L

Almond Cookies

Adapted from King Arthur Flour

7 ounces almond paste (from a can, or learn how to make your own from scratch here)
scant 1 cup sugar
1/4 teaspoon salt
2 large egg whites, lightly beaten
1/4 teaspoon gluten-free almond extract
sliced almonds

Preheat the oven to 325°F. Lightly grease two baking sheets, or line them with parchment.

Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly; this is best done in a stand mixer. Add the egg whites gradually, while mixing, to make a smooth paste. Stir in the flavorings.

Scoop the dough by heaping tablespoons onto the prepared pans, leaving a few inches in between each, as they will spread quite a bit. Sprinkle with sliced almonds.

Bake the cookies for 15-20 minutes, until they’re golden around the edges. Remove them from the oven, and let them cool on the pan. Once cool, you can slice into prettier squares. I made a dessert for a gluten-free friend by whipping some heavy cream, then layering the cookies and cream. After a few hours in the fridge, it was just like an icebox cake.

 

Pipe Dream #262: To Keep My Options Open? – Flourless PB Banana Maple Muffins

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Statement of the hour: One great thing about being gluten-free is that you don’t have to be chocolate-free.

Can I get a holler on that?

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I’m not gluten-free, but I have friends that are, and I would feel significantly worse for them if chocolate contained gluten. This recipe contains it AND peanut butter AND muffins, which are two other items that needn’t cause coeliacs regret.

These muffins are a wonder. While not the most traditionally fluffy of muffins, they are extremely moist and flavorful. I was pleasantly surprised–even if I hadn’t underbaked them, I know they wouldn’t have been dry. Plus, I can’t think of anything easier than grinding a few ingredients in a blender to taste (you can play with the sweetener, flavorings, salt, etc.).

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The maple flavoring is optional, as are the chocolate chips. But let’s be honest, when are the chocolate chips ever optional?

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Fabulous food styling by Carica. Endless obsession with chocolate chips on my table by Lauren.

L

Flourless PB Banana Maple Muffins

Adapted from Averie Cooks

1 medium ripe banana, peeled
1 large egg
heaping 1/2 cup creamy peanut butter
3 tablespoons maple syrup
1 tablespoon vanilla extract (I used half vanilla and half maple extract)
1/4 teaspoon baking soda
a pinch salt
heaping 1/2 cup mini semi-sweet chocolate chips

Preheat oven to 400 degrees F. Spray mini muffin tins with non-stick spray, dust with flour, then tap out the excess.
Combine all ingredients except the chocolate chips in a blend and blend until smooth, about 1 minute.Spray a tablespoon measure with non-stick spray and use it to fill each tin about 3/4 full.
Bake for 8 to 9 minutes, or until the tops are set, domed and springy when pressed. The muffin tops will sink as they cool. Let cool in the pan for 10 minutes, then remove to cool on a wire rack.

DOUBLE BONUS: Humid GF Almond Peach Scones + GF Balsamic Strawberry Mint Scones

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Can you even believe it? Two gluten-free recipes in one post? What es thes? You’re welcome.

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I attended a themed dinner party this summer, hosted by the same dude who put on the fancy science dinner party I attended in the winter. A girl’s got some luck, getting invited to two whole dinner parties. Winner parties.

Anyway, it was full of delectable magical foods (Harry Potter-themed) and crisp drinks (no really, they involved cucumbers), which was good, because it was approximately humidity 100% that day, and I was in no mood to be served less than magical anything.

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I didn’t even want to eat my own paltry contribution to the dinner party, whose only redeeming fpoints were the large chunks of fruit busting out and the fact that they are gluten-free scones. They nearly melted in the damp on the way over. I’m sure they are excellent scone recipes, but I couldn’t enjoy them to the full. Make these in October, when there are leaves on the ground and your shirt isn’t sticking to your back, ok? You’ll be happier.

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I did try making some magic with the balsamic-roasted strawberries, which I paired with mint. How adventurous, right? Actually, it’s a pretty classic flavor pairing, but I didn’t think either flavor came through enough in the scones. It would be sweet to do a really minty scones and then make some sort of roasted balsamic strawberry butter or compote. If you try it, let me know how it goes.

Stickler,

L

GF Almond Peach Scones

Adapted from Art of Gluten Free Baking

2 cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tablespoons baking powder
4 tablespoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter
3/4 cup heavy cream
1 egg, slightly beaten
1 teaspoon vanilla extract
8 ounces sliced peaches (I used canned peaches)
1/4 teaspoon almond oil (LorAnn’s) or 1 teaspoon almond extract teasfinely

Preheat oven to 400 degrees F. In a large bowl, stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in the peaches. In a medium bowl, whisk together the eggs, almond flavor and milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick square and cut into 9 or 16 squares, handling the dough as little as possible. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut squares in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.

GF Balsamic Strawberry Mint Scones

Adapted from Joy the Baker and

For the strawberries:

8-ounces medium strawberries, hulled

2 tablespoons maple syrup

1 tablespoon olive oil

pinch of salt

2 teaspoons balsamic vinegar

Place a rack in the center of the oven (or toaster oven) and preheat oven to 400 degrees F.

Line a rimmed baking sheet with parchment paper.

Cut each strawberry in quarters and place on the baking sheet in a single layer.  In a small bowl, whisk together maple syrup, olive oil, balsamic vinegar and salt.  Whisk together until completely incorporated.  Drizzle the mixture over the strawberries and toss until each strawberry is coated.

Roast strawberries for 20 minutes, then remove to a small bowl with a slotted spoon, draining the strawberries of most of the juice. Let cool.

For the scones:

2 ½ cups gluten-free flour flour (I used Bob’s Red Mill GF Baking Blend + a heaping half teaspoon xanthan gum)
2 tbsp white sugar
1 
tbsp baking powder
¼ 
tsp salt
½ cup cold butter
roasted strawberries
2
 tbsp minced pineapple mint (or any kind of fresh mint)
½ cup heavy cream
2 
eggs, at room temperature

Preheat oven to 400 degrees F. In a large bowl stir together the dry ingredients. Grate in the cold butter and stir to combine. Stir in minced mint and the roasted strawberries. In a medium bowl, whisk together eggs and the milk. Make a well in the center of the dry ingredients and add the egg mixture to flour mixture all at once. Stir together until completely moistened.

Turn out  the dough onto a parchment-covered baking sheet. Press into a 1” thick circle and cut into 8 wedges, handling the dough as little as possible. You can cut those in half if you want to make 16 mini scones. Brush with extra heavy cream and sprinkle with sugar. Place the baking sheet with cut wedges in the freezer for 20 minutes before baking. Bake for 15-20 minutes, or until the bottoms of the scones are golden brown. Let cool on a wire rack.


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