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Archive for the ‘quick desserts’ Category

To get good gluten free cakes and muffins, it’s usually necessary to whip the whites and yolks separately and then fold together. This gives it the fluffiness that the gluten would give it otherwise. That usually works, but it gets tedious. However, here is a recipe where you just throw everything together and bake. And it’s dee-licious!

Mmmm...

Mmmm…

Ingredients:

1 cup Tami gluten-free flour
1 packet instant vanilla pudding (80 gr)
1/2 cup brown sugar
4 eggs
1 tsp baking powder
180 ml vegetable oil
chocolate chips (optional)

Just a little closer...

Just a little closer…

Preheat oven to 160ยฐC. Mix everything together. Place into muffin cups. Bake for 10-15 minutes until brown and toothpick comes out clean. Let cool and eat!

Got it!

Got it!

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I started following Foodie Fiasco, a) because of the gluten free recipes and b) because she makes me laugh. So after 5 (6? 10?) failed tries to make tasty gluten free pancakes, I had a Duh! moment and searched there. I wasn’t disappointed, there is a recipe for coconut flour pancakes that is the favorite recipe on her blog! With snow expected and school canceled, it was the perfect time to try it.

I blitzed some coconut flakes in the coffee grinder (I use it for nuts and spices only, I hate coffee) to make coconut flour and tried. I took to heart the warnings that coconut flour made from coconut flakes absorbs less moisture than coconut flour, and put only part of the liquids. Obviously, making for my family, I quadrupled the recipe (3 pancakes? What would I do with three pancakes?). I put the original amount of liquids, not really wanting to put 8 eggs in the recipe, and mixed and mixed and mixed and… you get the idea. After also letting it rest during three games of TAKI with my eldest and mixing again, I got something close to the consistency recommended (still rather liquid) and started frying.

Frying...

Frying…

It was too liquid, couldn’t be flipped over easily, but I managed.

Doesn't look so good, but I had hopes...

Doesn’t look so good, but I had hopes…

And then my eldest and I taste tested it, and the result was an ultimate hands down.It had a very bitter taste. We diagnosed the baking soda as the culprit – maybe it was spoiled? Too old? I was ready to give up but my son convinced me to try again. With the 1/4 cup ground coconut flakes I had left I tried another batch, and because of the flipping problem I put tablespoonfuls in small ceramic dishes and microwaved for a minute.

Quickly, before it's gone!

Quickly, before it’s gone!

Now THAT was awesome. My kids, even my picky second, wolfed it down and were disappointed when I didn’t have any more. So I present to you Microwave Gluten Free Coconut Cakes in a bowl ๐Ÿ™‚

Ingredients (for 5 small cakes)

1/4 cup ground coconut flakes (from about 1/2 cup coconut flakes)
1 egg
2 tbsp brown sugar
1/2 tsp baking powder
pinch cinnamon

Mix everything together for at least 2 minutes. Consistency should be thick enough that if you run a spoon through it it leaves a line and you can see the dough moving back. Put one tbsp in a small bowl (I used creme brulee dishes), spread so it covers the bottom, and microwave for 1 minute. you can put a few at once for more minutes, i.e. 3 bowls for 3 minutes. Let cool and eat with a spoon!

Too late...

Too late…

Bon Apetit!

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I’m on the lookout for easy gluten-free cookies. So when a friend told me about this recipe, I just had to try it. The cookies turned out great, but because I couldn’t use the original peanut butter (as my son doesn’t like it) and substituted bought almond butter, these have got to be the most expensive cookies ever ๐Ÿ˜• If I make them again, I’ll make my own almond butter from ground almonds. If your kids like peanut butter, use that instead. However… Only three ingredients and no food processor!

Ingredients
1 cup almond or peanut butter
1 cup sugar (next time I’ll use 3/4 cup,ย  too sweet)
1 egg

Mix all together with a spoon. Using two teaspoons, put teaspoons of dough on a baking sheet a few cm apart. Press down with a wet fork.ย  Bake for 9 minutes at 160 ยฐC,ย  until just the edges are brown. Let cool (when warm they just fall apart) and eat!

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I made this with my 2.5 year old daughter. First time that I make cookies with her and she’s more interested in scraping the jar of almond butter than the bowl of dough ๐Ÿ™‚ Just shows that we’re raising her right ๐Ÿ˜‰

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I find it ironic that a bit after Passover, when most of Israel eats gluten free, my son was diagnosed with celiac. It took some time for the final result, but it’s final: my son has celiac. So I started searching for a dairy free easy chocolate cake with no margarine that’s also gluten free. It took some trial and error, but here it is! It’s from the book “pashut lelo geluten” (simple without gluten) by Myriam Mor Yosef, with a few tweaks.

Ingredients:
180 ml oil
5gr baking powder (or one heaped tsp)
4 eggs
1 1/2 cups dark brown sugar, unpacked (originally 240 gr white sugar, way too much brown)
1/2 cup potato flour
1/4 cup cocoa powder
1/2 cup ground almonds
1 tsp vanilla

Baking dish of size 27×33 cm

Preheat oven to 160 degrees C. Mix everything together using a mixer. Pour into baking dish and bake for 30-40 minutes until toothpick comes out clean. Easy peasy, and so tasty!

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Note: I haven’t written in a while as my computer died, phone problems, trip abroad and not least a shooting war. May we all have peace, amen.

Edited: Cake would sometimes fall flat, changed to 160ยฐC and halved amount of baking powder thanks to excellent suggestions from my SIL who bakes like a dream. Thanks for the tips!

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A friend of mine needed to bake a dessert without eggs. I gave her the recipe of my oil based chocolate cake, and she did something absolutely amazing with it:

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Yup, that’s the same recipe ๐Ÿ™‚
She used chopped up bittersweet chocolate instead of chocolate chips and used a piping bag to make cookies. After they were baked she  made cookie sandwiches with icing. Absolutely detectable! Go Talya, you rule!

Do you have any delectable tweaks? Shabbat shalom!

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I posted before about my basic chocolate oil cake. Now I present the vanilla chocolate chip cake – no eggs, no dairy, no margarine. And universally approved.

Magic!

image

Ingredients
1/2 cup spelt flour
1 1/4 cups all purpose flour (I’ve used up to only spelt flour, it still comes out great, just more dense)
1/2 cup dark brown sugar
One heaped teaspoon baking powder
Pinch salt
1/2 cup chocolate chips or to taste
1 cup water
1/2 cup vegetable oil
1 tbsp vanilla (I like a lot, a tsp is fine too)

Preheat oven to 160 degrees.
Sift flour into a mixing bowl. Add sugar, salt and baking powder. Add chocolate chips and mix.

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All dry ingredients mixed

Add water, oil and vanilla and mix until combined. Pour into 25×25 cm baking dish.

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Before baking

Bake for 25-30 minutes or until toothpick comes out clean.

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wait until I take a photograph!

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still some left here...

Bon apetit!

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This one goes to my eldest son, who asked, “Why don’t we freeze watermelon cubes?”ย And I thought, why not indeed?

So I put some watermelon cubes in a bag and stuck ’em in the freezer. A few hours later we tasted them for dessert. And they were fabulous!

All that was missing were some popsicle sticks. So next time I’ll stick some cocktail forks in them and we’ll munch away…

Notes: they didn’t stick to one another, so no problem there. They were sweet and not too hard, and were perfect. Easier popsicles than that are simply not possible ๐Ÿ™‚

No pictures yet as we ate them, but next time I’ll photo. In the meantime, a picture of a watermelon:

Mmm...Watermelon...

Mmm…Watermelon…

And finally:

watermelon popsicles

watermelon popsicles

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