Another recipe for an oat-based treat I used to enjoy before celiac disease. The recipe has been restored to me since I ordered uncontaminated oatmeal from Cream Hill Estates. Be sure to confirm that your celiac friends can tolerate pure oats before serving; some can't.
Filling:
500 g pitted dates
1 cup brown sugar
1 cup hot water
Base/Topping:
3/4 cup brown rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1/4 cup potato starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 cup butter
1 cup brown sugar
1 1/2 cups uncontaminated oats
Mix dates, brown sugar, and hot water in a saucepan and cook on top of the stove over medium-low heat, stirring often, until the dates are soft. Set aside to cool.
Sift flours, starches, xanthan gum, soda, baking powder, and salt. Cut in butter to make fine crumbs. Blend in brown sugar and rolled oats. Mix well to resemble coarse crumbs.
Press half the oat mixture into well-greased 9x13” pan. Cover with date filling and top with crumbles of the remainder of the oat mixture. Pressing gently and evenly to make sure topping is well distributed (it will puff and spread a bit, but not much, as it bakes). Bake at 325F for 30 to 35 minutes, until topping is puffed and golden.
Cut in squares in the pan while hot; cool in the pan before serving.
Monday, April 23, 2007
Thursday, April 19, 2007
Mocha Refrigerator Cookies
These are adapted from a recipe by pastry chef Anna Olson from Canadian Living’s December 2005 issue. These cookies are not too sweet -- a bonus in my books. After being puverized in a food processor, they also make great chocolate/mocha cookie crumbs to use as a base for cheesecake.
1 cup softened butter
1/2 cup GF icing sugar
1 tbsp instant coffee
1/4 cup hot water
4 tsp GF vanilla
1 cup brown rice
1/2 cup amaranth flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/4 cup cocoa powder
1/4 tsp salt
1/4 cup granulated sugar
Line cookie pans with parchment paper.
Dissolve coffee in hot water.
In a large bowl, lightly beat butter with icing sugar; beat in dissolved coffee and vanilla.
In a small bowl, whisk flours and xanthan gum with cocoa and salt. Stir into butter mixture and stir until combined. Divide into three parts. Shape each into a log one inch around. Wrap each in plastic wrap and refrigerate for at least one hour, until firm.
Slice logs into generous 1/4” thick rounds. Place 1” apart, on parchment paper-lined pans. Bake one pan at a time at 325F until tops of cookies are firm to the touch, about 25 minutes.
Pour sugar into shallow dish. Coat warm cookies, a few at a time, in sugar. Let cool on rack.
Makes about 5 dozen.
1 cup softened butter
1/2 cup GF icing sugar
1 tbsp instant coffee
1/4 cup hot water
4 tsp GF vanilla
1 cup brown rice
1/2 cup amaranth flour
1/2 cup potato starch
1/2 cup tapioca starch
1/2 tsp xanthan gum
1/4 cup cocoa powder
1/4 tsp salt
1/4 cup granulated sugar
Line cookie pans with parchment paper.
Dissolve coffee in hot water.
In a large bowl, lightly beat butter with icing sugar; beat in dissolved coffee and vanilla.
In a small bowl, whisk flours and xanthan gum with cocoa and salt. Stir into butter mixture and stir until combined. Divide into three parts. Shape each into a log one inch around. Wrap each in plastic wrap and refrigerate for at least one hour, until firm.
Slice logs into generous 1/4” thick rounds. Place 1” apart, on parchment paper-lined pans. Bake one pan at a time at 325F until tops of cookies are firm to the touch, about 25 minutes.
Pour sugar into shallow dish. Coat warm cookies, a few at a time, in sugar. Let cool on rack.
Makes about 5 dozen.
Tuesday, April 17, 2007
Lemon-Coconut Cookies
These icebox cookies are like light, lemony-coconutty shortbread. They aren't sugary -- the natural sweetness comes from the coconut.
Fine coconut makes an interesting and flavourful addition to flour mixes for cookies.
1/2 cup unsweetened flaked or medium coconut
1/2 cup butter, softened
1/4 cup sugar
1 tsp vanilla
Zest of 1 lemon, finely grated
1/4 cup brown rice flour
1/4 cup amaranth flour
1/4 cup potato starch
1/4 cup fine coconut (like coconut "flour")
First, toast the flaked or medium coconut on a cookie sheet in a preheated, 300F oven (3 to 4 minutes, until fragrant and lightly browned -- keep a close eye). Allow to cool.
In a medium bowl, lightly cream butter, sugar, vanilla, and lemon zest. In a small bowl, whisk rice flour, amaranth flour, potato starch, and fine coconut. Blend flour and starch mixture into butter mixture. Blend in toasted coconut.
Form dough into a 7" log, wrap in plastic wrap, and refrigerate for one hour. Log will have gotten flat on one side. Either roll the log on the table to make round cookies or flatten all four sides against a hard surface to make the log rectangular. Return to refrigerator until dough is full chilled, approximately 4 hours.
Preheat oven to 350F. Cut logs into 1/4" slices and place cookie slices on a cookie pan lined with parchment or with a silpat sheet. Place cookies in preheated oven, reduce heat to 325F, and bake 20 to 25 minutes, until lightly browned. Cool five minutes on pans before transferring to racks to cool completely.
Makes about 28 cookies.
Fine coconut makes an interesting and flavourful addition to flour mixes for cookies.
1/2 cup unsweetened flaked or medium coconut
1/2 cup butter, softened
1/4 cup sugar
1 tsp vanilla
Zest of 1 lemon, finely grated
1/4 cup brown rice flour
1/4 cup amaranth flour
1/4 cup potato starch
1/4 cup fine coconut (like coconut "flour")
First, toast the flaked or medium coconut on a cookie sheet in a preheated, 300F oven (3 to 4 minutes, until fragrant and lightly browned -- keep a close eye). Allow to cool.
In a medium bowl, lightly cream butter, sugar, vanilla, and lemon zest. In a small bowl, whisk rice flour, amaranth flour, potato starch, and fine coconut. Blend flour and starch mixture into butter mixture. Blend in toasted coconut.
Form dough into a 7" log, wrap in plastic wrap, and refrigerate for one hour. Log will have gotten flat on one side. Either roll the log on the table to make round cookies or flatten all four sides against a hard surface to make the log rectangular. Return to refrigerator until dough is full chilled, approximately 4 hours.
Preheat oven to 350F. Cut logs into 1/4" slices and place cookie slices on a cookie pan lined with parchment or with a silpat sheet. Place cookies in preheated oven, reduce heat to 325F, and bake 20 to 25 minutes, until lightly browned. Cool five minutes on pans before transferring to racks to cool completely.
Makes about 28 cookies.
Morning Muffin Bites
Adapted from a recipe for six full-sized muffins in Canadian Living, these are perfect little muffin bites when cooked in mini-muffin tins.
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 cup potato starch flour
1/4 cup flaxseed meal
3 tbsp tapioca starch
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
dash salt
1/4 cup dried cranberries or raisins or currants
1/4 cup medium unsweetened coconut
1/4 cup pumpkin seeds (pepitas) or sliced almonds
1 large egg
1/2 cup brown sugar
1/3 cup plain, unsweetened yogurt (soy yogurt works fine)
3 tbsp vegetable oil
1 cup grated carrots (2 small to medium)
1/2 cup grated peeled apple (1 small to medium)
Grease 24 mini muffin cups. Set aside. Preheat oven to 350F.
In a large bowl, whisk together flours and starches, flaxseed meal, baking powder, baking soda, xanthan gum, and salt. Stir in dried fruit, coconut, and pumpkin seeds, allowing each fleck to be coated by a bit of flour or starch.
In a separate bowl, whisk egg, brown sugar, yogurt, and oil until well combined. Stir in carrot and apple.
Stir wet ingredients into dry, mixing just until moistened. Spoon batter evenly into prepared mini-muffin tins and bake, testing doneness after 12 to 15 minutes. Time might depend on your oven and the moisture of the carrot and apple you used.
Makes 24 bite-sized muffins.
1/2 cup brown rice flour
1/2 cup amaranth flour
1/3 cup potato starch flour
1/4 cup flaxseed meal
3 tbsp tapioca starch
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
dash salt
1/4 cup dried cranberries or raisins or currants
1/4 cup medium unsweetened coconut
1/4 cup pumpkin seeds (pepitas) or sliced almonds
1 large egg
1/2 cup brown sugar
1/3 cup plain, unsweetened yogurt (soy yogurt works fine)
3 tbsp vegetable oil
1 cup grated carrots (2 small to medium)
1/2 cup grated peeled apple (1 small to medium)
Grease 24 mini muffin cups. Set aside. Preheat oven to 350F.
In a large bowl, whisk together flours and starches, flaxseed meal, baking powder, baking soda, xanthan gum, and salt. Stir in dried fruit, coconut, and pumpkin seeds, allowing each fleck to be coated by a bit of flour or starch.
In a separate bowl, whisk egg, brown sugar, yogurt, and oil until well combined. Stir in carrot and apple.
Stir wet ingredients into dry, mixing just until moistened. Spoon batter evenly into prepared mini-muffin tins and bake, testing doneness after 12 to 15 minutes. Time might depend on your oven and the moisture of the carrot and apple you used.
Makes 24 bite-sized muffins.
Gluten-Free "Pumpernickel" Bread
My favourite gluten-free yeast bread to bother with, this recipe is adapted from Bette Hagman's pumpernickel recipe, which makes either three mini-loaves or one sandwich loaf and a few spare muffin-shaped loaves and therefore makes me crazy.
I've adapted amounts to make two reasonable-sized and reasonable-shaped loaves in two 5x9" loaf pans. I've also used a different mix of flours with a bit more whole grain.
Eat one loaf and freeze the other for sandwiches. Cream cheese topped with cold-smoked salmon or gravlax is wonderful on this bread.
2 cups brown rice flour
1 cup amaranth flour
1 cup potato starch flour
3/4 cup skim milk powder (powdered soy milk works fine)
1/2 cup tapioca starch
1/2 cup flaxseed meal
3 tbsp sugar
2 tbsp cocoa powder
4 tsp xanthan gum
4 tsp caraway seeds
2 tsp salt
1 cup warm water
2 tbsp dry yeast
2 tsp sugar
1 1/4 cups additional warm water
4 tbsp molasses
1 tsp apple cider vinegar
3 tbsp canola oil
4 large eggs, at room temperature
Grease two 5x9" loaf pans. Set aside.
In a large bowl, combine flours and starches, powdered milk, fleaxseed meal, first measure of sugar, cocoa powder, xanthan gum, caraway seeds, and salt. Whisk well to combine.
In a separate, small bowl, dissolve second measure of sugar in the first measure of warm water. Sprinkle with yeast. Set aside and keep skin-temperature warm until the mixture is foamy, about 10 minutes.
In a medium-sized bowl, whisk together the second measure of warm water, molasses, vinegar, oil, and eggs until well blended.
Using an electric mixer, beat water and egg mixture into dry ingredients until well blended. Beat in yeast water mixture and keep mixing for two to three minutes.
Scrape batter, evenly divided, into prepared loaf pans. Smooth the top. Place a greased piece of plastic wrap directly on the surface of each loaf. Cover loaves with a towel and set aside somewhere warm and draft-free until the loaves reach the top of the pans.
Preheat the oven to 375F. Bang the loaf pans lightly on the counter to release any large air bubbles. Bake loaves for approximately 1 hour. (If the tops of the loaves begin to darken excessively, cover lightly with foil.)
I've adapted amounts to make two reasonable-sized and reasonable-shaped loaves in two 5x9" loaf pans. I've also used a different mix of flours with a bit more whole grain.
Eat one loaf and freeze the other for sandwiches. Cream cheese topped with cold-smoked salmon or gravlax is wonderful on this bread.
2 cups brown rice flour
1 cup amaranth flour
1 cup potato starch flour
3/4 cup skim milk powder (powdered soy milk works fine)
1/2 cup tapioca starch
1/2 cup flaxseed meal
3 tbsp sugar
2 tbsp cocoa powder
4 tsp xanthan gum
4 tsp caraway seeds
2 tsp salt
1 cup warm water
2 tbsp dry yeast
2 tsp sugar
1 1/4 cups additional warm water
4 tbsp molasses
1 tsp apple cider vinegar
3 tbsp canola oil
4 large eggs, at room temperature
Grease two 5x9" loaf pans. Set aside.
In a large bowl, combine flours and starches, powdered milk, fleaxseed meal, first measure of sugar, cocoa powder, xanthan gum, caraway seeds, and salt. Whisk well to combine.
In a separate, small bowl, dissolve second measure of sugar in the first measure of warm water. Sprinkle with yeast. Set aside and keep skin-temperature warm until the mixture is foamy, about 10 minutes.
In a medium-sized bowl, whisk together the second measure of warm water, molasses, vinegar, oil, and eggs until well blended.
Using an electric mixer, beat water and egg mixture into dry ingredients until well blended. Beat in yeast water mixture and keep mixing for two to three minutes.
Scrape batter, evenly divided, into prepared loaf pans. Smooth the top. Place a greased piece of plastic wrap directly on the surface of each loaf. Cover loaves with a towel and set aside somewhere warm and draft-free until the loaves reach the top of the pans.
Preheat the oven to 375F. Bang the loaf pans lightly on the counter to release any large air bubbles. Bake loaves for approximately 1 hour. (If the tops of the loaves begin to darken excessively, cover lightly with foil.)
Raspberry Cream Torte
I made this cake for Easter, with homemade raspberry/blackberry jam, which I made many jars of in celebration of plumbers who unplugged our deep freeze and didn't plug it back in, causing the defrosting of our frozen berries. I found my sponge cake a bit dry, but that might have been because my Easter brunch got postponed a day due to snowstorm. It might also have been because I got distracted and beat the hell out of the egg whites.
The sponge cake recipe is adapted from Rebecca Reilly's indispensable Gluten-Free Baking.
Dad said his mother called this kind of cake "Washington Pie."
3/4 cup sweet rice flour
1/2 cup potato starch flour
5 eggs, brought to room temperature and separated
1 1/4 cups sugar
2 tsp vanilla
2 tsp grated lemon peel
2 tbsp lemon juice, plus 1/2 tsp
1/4 tsp salt
2 cups heavy cream
1/4 cup GF icing sugar
2/3 cup raspberry jam
1/2 cup chopped unsalted pistachios
Preheat oven to 325F. Line two 9" round cake pans with parchment paper and set aside.
In a small bowl, whisk flour and starch. Set aside.
In a large bowl, beat egg yolks and sugar until pale yellow and ribbons form. Stir in vanilla, lemon peel, and 2 tbsp lemon juice (reserving the 1/2 tsp for later).
In a medium glass or copper bowl, beat egg whites with lemon juice and salt until soft peaks form.
Fold 1/4 of the egg white mixture into the egg yolk mixture, to loosen. Pour remaining egg whites over top and sprinkle gently with flour mixture. Fold until well-blended. Pour into prepared pans. Bake for 20 to 25 minutes or until surface springs back from a light touch (though this test is tricky because rice flour is crustier than it is springy). Invert pans on a cake rack until fully cooled.
When the cake is fully cool, slice cake layers in half horizontally with a serrated knife, to make four layers in all. Whip cream with icing sugar.
Place the bottom cake layer on a cake plate; spread with 1/3 of the jam and top with 1/4 of the whipped cream. Repeat with next two layers. Top with remaining layer and spread remaining cream on top and sides. Decorate top with chopped pistachios.
The sponge cake recipe is adapted from Rebecca Reilly's indispensable Gluten-Free Baking.
Dad said his mother called this kind of cake "Washington Pie."
3/4 cup sweet rice flour
1/2 cup potato starch flour
5 eggs, brought to room temperature and separated
1 1/4 cups sugar
2 tsp vanilla
2 tsp grated lemon peel
2 tbsp lemon juice, plus 1/2 tsp
1/4 tsp salt
2 cups heavy cream
1/4 cup GF icing sugar
2/3 cup raspberry jam
1/2 cup chopped unsalted pistachios
Preheat oven to 325F. Line two 9" round cake pans with parchment paper and set aside.
In a small bowl, whisk flour and starch. Set aside.
In a large bowl, beat egg yolks and sugar until pale yellow and ribbons form. Stir in vanilla, lemon peel, and 2 tbsp lemon juice (reserving the 1/2 tsp for later).
In a medium glass or copper bowl, beat egg whites with lemon juice and salt until soft peaks form.
Fold 1/4 of the egg white mixture into the egg yolk mixture, to loosen. Pour remaining egg whites over top and sprinkle gently with flour mixture. Fold until well-blended. Pour into prepared pans. Bake for 20 to 25 minutes or until surface springs back from a light touch (though this test is tricky because rice flour is crustier than it is springy). Invert pans on a cake rack until fully cooled.
When the cake is fully cool, slice cake layers in half horizontally with a serrated knife, to make four layers in all. Whip cream with icing sugar.
Place the bottom cake layer on a cake plate; spread with 1/3 of the jam and top with 1/4 of the whipped cream. Repeat with next two layers. Top with remaining layer and spread remaining cream on top and sides. Decorate top with chopped pistachios.
Darling Clementine Chocolate Cake
I adapted this, tho' not significantly, from the recipe in Nigella Lawson's "Chocolate Cake Hall of Fame" in her book, Feast. Mostly, I replaced oranges with clementines and adapted the measurements from weights to cups, for those North Americans unequipped with a kitchen scale. (How they survive, I know not.)
With or without a dollop of whipped cream, this cake is even better from the refrigerator the second day.
4 small clementines (approximately 375 g total weight)
6 large eggs
1 heaped tsp baking powder
1/2 tsp baking soda
1 3/4 cups ground almonds (almond flour)
1 1/2 cups sugar
1/2 cup cocoa powder
Scrub the clementines and put them in a saucepan with some cold water. Bring them to the boil and then simmer for about an hour, or until soft. Drain and, when cool, cut the clementines in half and remove any seeds. Put whole clementines, peel and all, in a food processor and chop until fairly well pulverized but some flecks of peel remain discernible. Chill until fully cooled.
When ready to assemble the cake, grease a 20cm springform pan. Preheat the oven to 350F.
Transfer clementine pulp to a large bowl. Add all the other ingredients, give a good stir, and then mix well with an electric mixer on medium speed until homogeneous and glossy.
Pour into the prepared springform pan and bake in the preheated oven for 45 minutes to an hour, checking after 45 minutes. The cake is done when only a few crumbs cling to a tester poked into the centre.
With or without a dollop of whipped cream, this cake is even better from the refrigerator the second day.
4 small clementines (approximately 375 g total weight)
6 large eggs
1 heaped tsp baking powder
1/2 tsp baking soda
1 3/4 cups ground almonds (almond flour)
1 1/2 cups sugar
1/2 cup cocoa powder
Scrub the clementines and put them in a saucepan with some cold water. Bring them to the boil and then simmer for about an hour, or until soft. Drain and, when cool, cut the clementines in half and remove any seeds. Put whole clementines, peel and all, in a food processor and chop until fairly well pulverized but some flecks of peel remain discernible. Chill until fully cooled.
When ready to assemble the cake, grease a 20cm springform pan. Preheat the oven to 350F.
Transfer clementine pulp to a large bowl. Add all the other ingredients, give a good stir, and then mix well with an electric mixer on medium speed until homogeneous and glossy.
Pour into the prepared springform pan and bake in the preheated oven for 45 minutes to an hour, checking after 45 minutes. The cake is done when only a few crumbs cling to a tester poked into the centre.
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