Flourless Christmas Log

Naturally Gluten-Free Desserts

Flourless Christmas Log

Serves 10 people

INGREDIENTS

Roulade, Cake Roll

5 Eggs

1/3 Cup Sugar

2/3 Cup Cocoa Powder, sifted

Soaking Syrup

¼ Cup Orange Juice

¼ Cup Dark Rum

¼ Cup Dark Brown Sugar, packed

Whipped Filling

1 Stick Butter, softened

1 Cup Confectioners’ Sugar

2 Cups Marshmallow Fluff

1 Tsp Vanilla

Ganache, Chocolate Icing

1/2 Cup Heavy Cream

4 Ounces Semisweet Chocolate, Chopped

Optional: extra Powdered Sugar for decorating

INSTRUCTIONS 

Preheat the oven to 450 degrees.

Oil a 13x18 rimmed baking sheet and line with parchment paper

Make the cake - Separate 4 of the eggs and set the whites aside. Place the yolks, along with the remaining whole egg, in a stand mixer fitted with a whisk attachment. Add 2 tablespoons of the sugar to the mixer and beat on high for 5 minutes, until the mixture is creamy and light yellow. Transfer it to another bowl. Wash and dry the mixer bowl and whisk.

Place the reserved egg whites in the bowl and whisk on high for about a minute, until the whites are foamy. Add the remaining sugar 1 tablespoon at a time and beat until stiff peaks form. Remove the bowl from the mixer and add the cocoa powder and the egg yolks to the egg whites. Using a rubber spatula, fold everything together gently until all ingredients are well incorporated.

Pour the cake batter onto the baking sheet and using a spatula, smooth out the batter, bringing it all the way to the edges of the pan. Bake for 4-5 minutes, until the cake springs back when touched and starts to separate from the sides of the pan. Immediately transfer the cake roll, parchment paper side down, onto a work space. Wet several paper towels, squeeze out all the excess water, and lay them on top of the cake, and let the cake cool.

Make the syrup - combine the orange juice, rum, and brown sugar in a small saucepan. Bring the mixture to a boil, stir, and remove it from the heat. Using a spoon or soft brush, drizzle the syrup onto the surface of the cake. Make sure to soak the cake all the way to the edges.

Make the filling - beat together the butter, confectioners’ sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Once the cake has fully cooled pour the filling onto the cake and use a spatula to spread it evenly. Leave about a 1-inch space around the edges of the cake, as it will spread slightly when rolled. Orient the cake so that a long end is facing you, and carefully separate about 1-inch of the cake from the parchment paper. Start rolling it into a log shape, gently peeling the parchment away from the cake as you go. When you’ve finished rolling, wrap the log snugly in the parchment paper and refrigerate it until the filling is set, about 2 hours.

Make the icing - in a small saucepan, bring the cream to a soft boil, careful not to burn it. Remove it immediately from the heat and add the chocolate, stirring until it’s completely melted. Allow the mixture to cool for about 20 minutes, stirring occasionally as it thickens. This makes it easier to spread on the log.

To assemble the log, remove the parchment paper and place the cake on your serving dish. Use two long strips of parchment paper along the edges of the cake to protect the dish and keep it clean while frosting. Spoon the icing onto the log until it is completely covered. Using the tines of a fork, gently score the icing making lines to create the illusion of tree bark. Sprinkle with powdered sugar if desired, and then remove the parchment paper from under the sides of the log.

Cake can be served slightly chilled or room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Broccoli & Cheddar Quiche

Naturally Gluten-Free Meals

Hash Brown Crusted Broccoli & Cheddar Quiche Cups

Makes 12 Quiche Cups

INGREDIENTS

Hash Brown Crust

1 20 oz Pkg Hash Browns, fresh not frozen

1/3 Cup Cheddar, shredded

½ Tsp Pepper

Olive Oil, for the muffin tins

Broccoli & Cheddar Quiche

6 Eggs

½ Cup Milk

½ Cup Broccoli, chopped

½ Cup Cheddar, shredded

½ Tsp Salt

¼ Tsp Pepper

Crumbled Bacon or Diced Sausage, optional

INSTRUCTIONS

Preheat oven to 425 F

12-cup muffin tin, oiled

Use the Olive Oil to coat the muffin tin. In a bowl, mix hash browns, cheddar cheese, and pepper together. Split the hash brown mixture evenly into the 12 cups. Using your fingers, or a spoon, press the mixture into the shape of each cup, across the bottom and up the sides.

Bake the crusts for 12-13 minutes. While the crusts are baking, in a bowl whisk together the eggs, milk, salt, and pepper together.  Add the broccoli and cheese and mix well. Once the crusts are done, remove them from the oven and reduce the heat to 375 F.

Divide the egg mixture evenly between the 12 cups, filling each cup ¾ of the way full. Bake for 16-18 minutes, or until quiche have puffed up and are no longer wet. Allow to cool for a couple of minutes before removing from the pan.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Tom Kha Gai

Naturally Gluten-Free Meals

Tom Kha Gai, Chicken Coconut Soup

Serves 4 people

INGREDIENTS

2 Chicken Breasts, sliced thin

3 Cans Coconut Milk

2 Cups Chicken Broth

1 2-inch Chunk of Ginger, sliced thin

3 Stalks of Lemongrass, ½-inch slices

1 Onion, sliced

1 Cup Mushrooms, sliced

2 Tomatoes, cut into wedges

1 Lime, zest and juice

5-10 Mild Chilies, stems/seeds removed, sliced

Salt, to taste

Small Bunch of Cilantro, chopped

INSTRUCTIONS

Prepare the lemongrass, slice off the very bottom of the stalk, and peel off any dried-out layers, then slice into 1 inch strips.

In a medium saucepan, add coconut milk, ginger and lemongrass and turn to medium heat. Allow the milk to heat up slowly, stirring gently, until almost a soft boil. Add the chicken and broth and turn down the heat to medium low.

Add the chilies, onion, and mushrooms to the pot stirring gently after each addition. Don’t allow the coconut milk to boil, just maintain a nice low heat, and turn the heat lower if necessary. Finally add the tomato wedges, lime zest, juice and salt to taste. Continue to cook, stirring gently, for about 10-15 minutes, making sure it doesn’t come to a full boil.

Finally, turn off the heat completely, leaving the pot on the cooling burner, and add the cilantro. Taste for salt and sour adding a little extra salt or lime juice for just the right flavor. Serve while still hot with steamed rice.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Lemon Curd with Goat Cheese

Naturally Gluten-Free Desserts

Lemon Curd with Goat Cheese

INGREDIENTS

8 Whole Eggs

1 cup Lemon Juice, a pinch of Lemon Zest

1/2 cup Honey

1/2 cup Raw Sugar

5 Oz Soft Goat Cheese

1 tsp Vanilla

DIRECTIONS

Place everything but the vanilla and the cheese in a non-reactive pot. Start on Medium heat and whisk vigorously. Once the pot gets warm turn heat DOWN to low and continue to whisk vigorously until mixture begins to thicken and it begins to boil. Once it begins to boil turn OFF the heat and continue whisking on the burner for a few more moments. While it’s still hot whisk in the goat cheese and splash of Vanilla. Enjoy warm or chilled. Keep covered in the fridge until gone…it won’t last long! DO NOT use high heat and don’t stop whisking until done.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cheesecake Stuffed Apples

Naturally Gluten-Free Desserts

Cheesecake Stuffed Apples

Serves 4 people

INGREDIENTS

4 Tbsp Butter, softened

2 Tbsp Brown Sugar

1 Tsp Cinnamon

4 Baking Apples, tops sliced, insides scooped

16 Ozs Goat Cheese, softened

½ Cup Powdered Sugar

½ Tsp Vanilla Extract

DIRECTIONS

Preheat oven to 400°

Baking Dish, buttered

To prepare the apples, slice off the top, enough to create a flat top, and scoop out the core plus a bit more. Make sure to leave a nice wall of apple to enjoy once it’s been filled with the cheesecake stuffing.  Brush with a bit of lemon & water to prevent browning if they won’t be baked immediately.

In a small bowl, mix together butter, brown sugar, and cinnamon. Place apples in a baking dish, cut side up, and brush butter mixture onto apples. Don't be shy, just use it all, and bake for 20 minutes.

Meanwhile, in a large bowl, beat goat cheese, sugar, and vanilla until creamy. Spoon mixture into stuffed apples and return to the over for 10 minutes more.  Garnish with some additional sugar cinnamon and serve warm or at room temperature.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cauliflower Tikka Masala

Naturally Gluten-Free Meals

Cauliflower Tikka Masala

Serves 6 people

INGREDIENTS

1 Medium Cauliflower, cut into small florets

1 Tbsp Coconut Oil

½ Tsp Mustard Seed

1 Medium White Onion, diced

6 Cloves Garlic, minced

½ Tsp Ginger, finely grated

½ Green Jalapeno, diced, optional

3 Medium Tomatoes, halved

1 Medium Red Bell Pepper, stem and seeds removed

½ Cup Fresh Cilantro, chopped

¾ Cup Coconut Milk or Cream

¾ Tsp Garam Masala

½ Tsp Ground Corriander

¼ Tsp Ground Turmeric

½ Tsp Ground Cinnamon

½ Tsp Salt, or to taste

Chili Powder, optional

Fresh Cilantro, chopped for garnish

For a non-spicy version - omit the red chili powder and green jalapeno

INSTRUCTIONS

In a large non-stick saute pan, heat coconut oil on medium heat. Add the mustard seeds and allow them to heat up for about 30 seconds. When the seeds begin to sizzle and pop add in the onion, garlic, ginger, and green jalapeno. Mix frequently until the onions become translucent.  Remove the pan from the heat and transfer everything to a blender or tall bowl if using a stick blender.  

Add all the remaining ingredients, except the cauliflower, and blend on high until completely pureed and smooth. Pour the sauce back into the saute pan, and heat the sauce on medium-low to a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

Add all the cauliflower florets to the sauce, toss, and cook, covered, for about 10 minutes on low heat or until the cauliflower is tender. Remove the cover and continue to cook on medium heat, stirring occasionally, for another 10-15 minutes or until the sauce reduces and begins to thicken.

Transfer to a serving bowl and garnish with chopped cilantro.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Honey/Lime Chicken & Veggies

Naturally Gluten-Free Meals

MEXICAN HONEY-LIME CHICKEN & VEGGIES

Serves 4-5 people

INGREDIENTS

1 Lb Sweet Potatoes, peeled and cut into 1/2-inch pieces

3 Tbsp Olive Oil, divided

1/2 Cup Red Onion, chopped

3 Cloves Garlic, minced

1 14.5 Oz Can Black Beans, drained and rinsed

1 ½ Cups Frozen Corn

2 Tsp Ancho Chili Powder, divided

2 Tsp Ground Cumin, divided

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste

1 Lb Chicken, cut up

3 Tbsp Fresh Lime Juice

2 Tbsp Honey

1 Cup Cherry Tomatoes, halved

1 Avocado, diced

1/3 Cup Cilantro, chopped

2/3 Cup Queso Fresco Cheese, crumbled, optional

INSTRUCTIONS

Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, sauté 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8-10 minutes. Add in onion and garlic and sauté (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large bowl.

Chicken

Heat remaining 1 Tbsp oil in same skillet over medium-high heat and add chicken. Season the chicken with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning occasionally until chicken is cooked through and begins to brown slightly.

In a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Chocolate Yule Log

Naturally Gluten-Free Desserts

CHOCOLATE YULE LOG

Bûche de Noël

Makes 12 servings

INGREDIENTS

Cake

1/3 Cup Unsweetened Cocoa Powder

¼ Tsp Cream of Tartar

1/8 Tsp Salt

6 Large Eggs, separated

¾ Cup Sugar, split

Confectioners’ Sugar

Nut Butter Cream

8 Tbls unsalted butter, softened

8 Tbls Nut Butter, hazelnut or pecan

1 Tbl Greek Vanilla Yogurt

1 Tbl Dark Rum

Chocolate Frosting

2 Tbls butter, softened

2 Tbls Nut Butter, hazelnut or pecan

1 Cup Semi-Sweet Chocolate Chips, melted

DIRECTIONS

Heat the oven to 375° F

Jelly Roll pan or rimmed Baking Sheet lined with parchment paper

Cake

Combine the cocoa, potato starch and salt and set aside. Using an electric mixer, whip the egg whites until they form soft peaks from a raised beater. Gradually add ¼ cup of the sugar, and beat until stiff peaks form. Without delay, quickly beat the egg yolks and remaining ½ cup of sugar in a separate bowl until thick and pale. Add the vanilla, and beat in the cocoa mixture.  Fold into the whites, and spread the batter evenly in the pan.

Bake for 12 to 15 minutes, or until the cake springs back to a light finger touch or just starts to color and shrinks a little from the edges of the pan. Be careful not to over bake, or it won’t roll.

Dust the cake with a layer of confectioners’ sugar. Run a knife blade around the edges. Cover with a clean cotton (not terrycloth) dishtowel.  Reverse the pan onto the countertop and lift off the pan so the cake is resting on top of the towel.  Gently peel off the parchment paper, and if the edges look a bit too crispy trim off the crisp edges to promote rolling nicely.  Starting at one of the short sides, roll the cake up WITH the towel and set aside to cool for 20 minutes.

Filling

Beat the butter until creamy, beat in the nut butter, yogurt and rum. Refrigerate to chill slightly.

Frosting

Beat the butter until creamy, and then beat in the nut butter and melted chocolate. Do not chill.

Assembly

Unroll the cake back onto the parchment paper, pulling the towel away at the same time.  Spread with the nut filling almost to the edges, and roll up again. Try to keep the roll tight without sacrificing the filling and DO NOT include the parchment paper. Using the parchment as a sling, place the cake on a flat plate, seam side down, and freeze for 15 minutes, this will make the cake easier to handle.

Line the outside edges of the serving platter with two narrow sheets of parchment paper, these get removed later. Place the cake in the center with the parchment paper just under the edges of the cake. Cover lightly with plastic wrap and refrigerate for at least two and up to 24 hours.

Spread a thin layer of the frosting over the cake and freeze for 15 minutes.  This is the crumb coat. Once chilled spread the remaining chocolate frosting over the cake, and create a tree bark effect by running the tines of a fork over the surface. Freeze the cake for 20 minutes.

NOTE: Don’t frost the ends if you want to show off the ‘tree rings’ inside.

Before serving, dust with a little confectioners’ sugar to mimic snow. Pull the paper away from each side of the log, and decorate with tiny sprigs of fresh fir.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

MoroccanTagine Chicken

Naturally Gluten-Free Meals

MOROCCAN TAGINE CHICKEN

W/Italian White Beans

Serves 2-3 people

INGREDIENTS

1 Tbs Olive Oil

2 Garlic Cloves, minced

3/4 Lb Chicken Breast, boneless

1 Large Onion, chopped

5 Prunes, pitted and chopped

2 Tbs Golden Raisins

1 Cup Chicken Broth

3/4 Tsp Ground Cumin

3/4 Tsp Paprika

1/4 Tsp Ground Coriander

1/4 Tsp Turmeric

1/4 Tsp Cinnamon

INSTRUCTIONS

In a large skillet over med/high heat add olive oil and garlic. Season chicken with salt & pepper and cook chicken pieces 2 mins on each side to brown, then add onions, prunes, raisins and broth. Mix spices in a small dish and sprinkle over chicken. Cover and reduce to med heat. Cook 7 to 8 mins until chicken is cooked through (internal temp of 165), remove lid and stir. Cook another 2 to 3 mins, to thicken slightly. Adjust the seasoning to taste.

Italian White Beans

1/2 Tbs Olive Oil

1/4 Small Onion, diced

1 Garlic Clove, minced

1/2 Tbs Dried Rosemary

1 Tbs Tomato Paste

15 Oz Cannellini Beans, drained & rinsed

Heat oil in skillet on medium and add onion, garlic & rosemary. Sauté for 4 to 5 mins, until fragrant and onion is translucent. Stir in tomato paste and a splash of water if the mixture seems dry. Add beans and salt & pepper, to taste. Cook & stir until heated through, 4 to 5 more minutes.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Tibetan Sha Shogok

Natually Gluten-Free Meals

Sha Shogok, Tibetan Beef Short Ribs

Serves 4 people

INGREDIENTS

2-3 lbs Beef Short Ribs

2 Tbls oil

2 Red Onions, chopped

½ Tbl Fresh Ginger, minced

6-8 Cloves Garlic, minced

4-6 Pieces Star Anise

Salt & Pepper, to taste

2 Cups Beef Stock

5-6 Potatoes, peeled & cut into chunks

DIRECTIONS

In a large stewpot, on medium high, heat 2 tablespoon oil. Add the chopped onions and ginger and fry until the onion softens. Add garlic and star anise and fry until aromatic. Add the meat, salt & pepper, and let the meat brown slightly. Once the meat browns add ½ cup of the stock and deglaze the pan. Lower the heat to medium low and add the remaining stock and continue to cook, covered, until the meat is tender, about an hour. Add a bit more stock if needed and the potatoes and continue to cook, covered, until the potatoes are done, about another 15-20 minutes. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida