Gluten Free Dessert

Pear Cobbler

Pear+Cobbler.jpg

Makes 6 servings. 

I make this dessert, which is both gluten free and easy to make, in the winter when pears are at their best.

INGREDIENTS:

  • 5 tablespoons pareve chilled margarine or butter cut into ½ inch cubes, plus 1 tablespoon for greasing the ramekins.

  • ¾ cup ground almond flour with skin (See Note)

  • ¾ cup old fashioned rolled oats

  • 1/3 cup sugar

  • ½ cup blanched sliced almonds

  • 3 medium-ripe Bosc pears

  • Zest of 1 lemon

  • 3 tablespoons lemon juice

PREPARATION:

  1. Preheat the oven to 400F. 

  2. Grease six ½ cup ramekins with 1 tablespoon of the margarine/butter and place on a cookie sheet.

  3.  In a large bowl combine almond flour, the rolled oats, sugar and almonds.

  4. Add the margarine/butter and mash with a fork to a coarse texture. Refrigerate until ready to use. 

  5. Peel, core and cut the pears into small cubes.  Place the fruit in a medium bowl and toss with the lemon zest and lemon juice. 

  6. Spread the fruit in the bottom of the ramekins and spread the crumble over the fruit. Cover with cling wrap.  You can do this step ahead of time and bake it straight from the refrigerator.  

  7. Bake the cobbler for about 20 minutes, the topping should be light brown. Serve warm.

NOTE:

I use Bob’s Red Mill ground, not blanched almond flour.

 
 

Pine Nut Cookies

Pine Nut Cookies.jpg

Makes about 5 dozen bite size cookies.

These cookies are pareve, gluten free, bite size and ideal on Passover. They keep very well, refrigerated and stored in a tight fitting container with wax paper between the layers. 

INGREDIENTS:

  • ¾ cup pine nuts
  •  1 ¾ finely ground almond flour with skin (See Note)
  •  2/3 cups sugar
  •  1 ½ to 1¾ large egg whites, at room temperature, well whisked

PREPARATION:

  1. Preheat the oven to 325 F.
  2. Line an 18 x13 inches cookie sheet with parchment paper.
  3. Place the pine nuts on a piece of wax paper.
  4. In a medium bowl combine the almond flour with the sugar.   
  5. Add 1 ½ egg white to the almond flour. Combine with a wooden spoon until the mixture becomes a paste (it may take a few minutes. If it is still too dry to roll into a ball add some more egg white).
  6. Roll the dough into cherry size balls. They will expand when baking.
  7. Roll the balls in the pine nuts, pressing gently.   
  8. Place on the parchment paper and bake for 25 minutes. The underside should be lightly golden.
  9. Cool on a wire rack.

NOTE:

I use Bob’s Red Mill ground almonds flour with the skin. Once opened, I freeze it.

If you find it difficult to roll the cookies, do it with wet hands.

 
 

Almond Tea Loaf

Almond Tea Loaf.jpg

Makes 12-14 servings.

The glaze on this gluten free and light loaf keeps the cake moist, and it freezes very well. Even though I am featuring the recipe with butter, I have made it with margarine with the exact same proportions and the same baking time. Maybe you try both and see which you prefer.

INGREDIENTS:

  • 10 tablespoons unsalted butter at room temperature plus
  • ½ tablespoon for greasing the pan, or same amount of margarine, cut into small pieces
  • ¾ cup scant measure sugar
  • 4 whole large eggs, at room temperature
  • ½ teaspoon baking powder
  • Zest from 1 orange
  • Zest from 1 lemon
  • 3 cups unblanched almond flour (See Note)
  • ¼ cup blanched sliced almonds

GLAZE:

  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon confectioners sugar

PREPARATION:

  1. Preheat the oven to 350F.
  2. Butter a 9 by 5 inch loaf pan. Line with parchment paper, extending the shorter ends to make it easier to lift the cake after baking. 
  3. Place the butter in a bowl of an electric stand mixer. Using a balloon whisk attachment, beat the butter/margarine at medium speed, adding sugar gradually, until light and fluffy, about 4 minutes.
  4. Add one egg at a time, and beat at low speed until very well combined, add the baking   powder. With a rubber spatula fold in both zests, then the almond flour.
  5. There should be no traces of flour visible.
  6. Spoon the batter into the pan, smooth the top and sprinkle the almonds evenly. Bake for 50 minutes.
  7. The cake should be lightly golden and springy to the touch.
  8. Mix well the glaze ingredients.
  9. Remove the cake from the oven, place on a wire rack, poke the top with a pointed knife. Spoon over the glaze. Leave to cool.
  10. When cool, lift the loaf holding onto the paper and then transfer to a platter.

NOTE:

I use Bob’s Red Mill ground unblanched almond flour. It is readily available in health food stores and many supermarkets.

 
 

Plum Cobbler

Fruit Cobbler 2.jpg

Makes 6 servings.

This is a delicious, gluten free dessert, which I serve from oven to table. My favorite fruit for this cobbler are the large Italian plums. Unfortunately they only appear late in the season so I often use regular plums. To make this dish more special, you can serve it with sorbet or ice cream depending whether you use margarine or butter. Also you can make this dessert in individual ramekins.

INGREDIENTS:

  • 8 tablespoons unsalted margarine/butter chilled and cut into ½ inch cubes, plus ½ tablespoon for greasing the flan dish 
  • 1 cup ground almond flour with skin (See Note)
  • 1/3 generous cup sugar
  • ¾ cup blanched almonds, 3 ounces, sliced or chopped
  • 6 red plums or 8 -10 large Italian plums
  • 1 tablespoon cognac or fruit-flavored brandy

PREPARATION:

  1. Preheat the oven to 425F.
  2. Grease a 10 by 1½ inch ceramic or glass flan dish.
  3. Combine the almond flour, sugar and almonds in a large bowl. Add the margarine or butter and rub with your hands until the mixture is combined. Refrigerate until ready to use.
  4. Rinse the plums, pit them and cut into ½ inch pieces. Place the fruit in a bowl and toss with the liqueur of your choice.
  5. Spread the fruit in the bottom of the dish. Top evenly with the almond crumble.
  6. Bake the cobbler until the topping is golden brown, about 25 minutes. Serve warm.
  7. This cobbler can be assembled a few hours in advance, refrigerated and baked straight from the refrigerator.

NOTE:

I use Bob’s Red Mill almond flour with skin. It is readily available in all health food stores. It is simply unbleached almonds ground to a flour texture. Once opened, I keep mine in the freezer to have on hand.

 
 

Cocoa Flan

Makes 12 servings.

This flan is gluten free, light, and very easy to make. It stays moist refrigerated and even frozen.

I like to serve it cold with an assortment of berries and sorbet.   

INGREDIENTS:

  • 8 tablespoons unsalted margarine at room temperature cut into small pieces, plus 1 tablespoon for greasing the flan dish
  • ¼ cup imported unsweetened cocoa powder, plus some for dusting
  • 6 large eggs, at room temperature
  • 1 ¼ cups light brown sugar
  • 1 cup finely ground almond flour with skin (See Note)

PREPARATION:

  1. Preheat the oven to 325F.
  2. Grease a 10 x 1½ inch flan dish.
  3. Place margarine and cocoa in a double boiler and stir until smooth.   
  4. Place the eggs in a bowl of an electric mixer. Using the balloon whisk attachment, beat the eggs, at medium speed, gradually adding the sugar for 5 minutes. Add the cocoa and fold well with a large rubber spatula. Fold almond flour until very well combined.
  5. Pour the batter into the dish and bake the flan in the center of the oven for 30 minutes or until just set. Place on a wire rack to cool.
  6.  Dust with cocoa powder.

NOTE:

I use Bob’s Red Mill almond flour with skin.  It is readily available in all health food stores. It is simply unblanched almonds ground to a flour texture. Once the bag is opened, I keep mine in the freezer to have on hand.