Flourless Carrot Cake

 Naturally Gluten-Free Desserts

Flourless Carrot Cake & Mascarpone Whipped Cream

8 servings

INGREDIENTS

16 Oz Almond Butter

7 Eggs, separated

1 1/2 Cups Sugar

2 large Carrots, shredded

3 Tsp Cinnamon

1/2 Tsp Cardamom

1/2 Tsp Ginger, ground

1 Tbsp Vanilla

Mascarpone Cream

1 Pint Heavy Cream, whipped

8 Oz Mascarpone, softened

2 1/2 Cups Powdered Sugar

DIRECTIONS

Preheat oven to 350ºF

Grease three round cake pans and line with parchment paper.

In a stand mixer, whip egg whites into soft peaks.  In a separate bowl mix egg yolks & sugar until light and fluffy, add almond butter, shredded carrots, cinnamon, cardamom, ginger, and vanilla. Once well mixed, fold carefully into egg whites and pour into prepared pans. Bake for 20-25 minutes, or just until the center of the cakes spring back when touched lightly. Remove and cool completely.

While the cakes bake, prepare the mascarpone whipped cream by whipping heavy cream to soft peaks. Add mascarpone and  just enough powdered sugar to bring cream to desired sweetness. Whip until stiff peaks form. Store in the fridge, in a glass bowl, covered with plastic wrap, until right before ready to assemble and serve the cake.

To assemble the cake: Stack cooled cakes with generous mounds of whipped cream between and on top. Refrigerate until ready to serve.

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

Polenta Budino

Naturally Gluten-Free Desserts

Polenta Budino W/Plum Marmellata

Serves 8 people

INGREDIENTS

Polenta

½ Cup Coarse-Grind Polenta

1/3 Cup Sugar

¼ Cup Dark Brown Sugar, packed

¼ Teaspoon Salt

1 Tbls Butter

1 Large Egg Yolk

¼ Cup Heavy Cream

Plum Marmellata

¾ Cup Sugar

1 Tbls Lemon Juice

¼ Tsp Salt

4 Ripe Plums, cut into 1/2-inch pieces

1 Pint Vanilla Ice Cream

DIRECTIONS

Make the Polenta

In a medium saucepan bring 2 cups water to a boil. Gradually add polenta; whisking constantly until smooth. Reduce heat to low and cook polenta, whisking and breaking up any lumps, until thickened, about 3 minutes. Add the sugar, brown sugar, and salt and continue to cook, whisking often, until mixture thickens again and polenta is tender, about 20–25 minutes. Remove from heat and whisk in butter until melted and well combined. 

Whisk egg yolk and cream in a small bowl to combine, then vigorously whisk into polenta. Transfer polenta to a large bowl, cover and allow cooling.

Make the Marmellata

In a medium saucepan add sugar, lemon juice, salt, and half of plums and bring to a simmer over medium heat.  Cook the marmellata, stirring occasionally, until the mixture is thickened and some of the fruit is starting to fall apart, approximately 10–15 minutes. Mix in half of the remaining plums and continue to  cook, stirring occasionally, until softened but still holding their shape, 5 minutes. Remove from heat and mix in remaining plums. Cover marmellata and let cool.

Stir polenta to loosen and smooth out any lumps. Spoon into bowls and top each serving with some marmellata and a scoop of vanilla ice cream.

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

Dairy-Free Tzatziki Sauce

Naturally Gluten-Free Sauces

Tzatziki Sauce - Dairy-Free

Serves 6 people

INGREDIENTS

2 Cups Plain Cashew Yogurt

OR

2 Cups Cashew Cream (recipe below)

2 Cucumbers, grated

½ Tsp Sea Salt

¼ Tsp White Pepper

1 Tbl Lemon Juice

2-3 Tbls Olive Oil

2 Cloves Garlic, minced, crushed

2 Tsp Fresh Dill, chopped

1 Tsp Fresh Mint, chopped (optional)

INSTRUCTIONS

Line 2 fine colanders or strainers with a double layer of cheesecloth and set over bowls so that the bottoms don’t touch. Grate the cucumbers and put into one of the lined strainers. Pour the cashew yogurt or cream into the second lined strainer and refrigerate both for 1 hour or longer.

When ready to prepare the Tzatziki, take out the 2 strainers and discard any liquid that has drained into the bowls. Gently press the cucumbers to remove any excess liquid. In a medium bowl combine all of the remaining ingredients and add the yogurt or cream and mix well. Gently fold in the grated cucumbers. Transfer to a serving dish and refrigerate until needed. Serve cold and store any leftovers in an airtight container in the refrigerator.

Cashew Cream

1 Cup Raw Cashew Nuts, soaked overnight and drained

½ Cup Water

¼ Tsp Salt

Place all ingredients in a high speed blender or use a stick blender and blend or process until completely smooth. Cashew Cream should be stored in an airtight container in the fridge.

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

Crockpot Cranberry Chicken

Naturally Gluten-Free Meals

CROCKPOT CRANBERRY CHICKEN

W/Cabbage Steaks

Serves 6-7 people

INGREDIENTS

4 Lbs Whole Chicken

15 Oz Whole Cranberry Sauce, canned

1/4 Cup Brown Sugar

1/4 Cup White Vinegar

1/2 Cup Ketchup

1 Tbs Garlic Powder

1 Tbs Onion Powder

INSTRUCTIONS

Discard giblets, if there are any. Rinse chicken and pat dry. Spray slow cooker with cooking spray, and place chicken inside. In a medium bowl, whisk cranberry sauce, brown sugar, vinegar, ketchup, garlic, onion powder & 1 cup water. Pour mixture over chicken and cook on low for 6-7 hours.

Cabbage Steaks

1 cabbage

1 tbs vegetable oil

Preheat oven to 400 degrees. Cut cabbage into 1/2 inch thick steaks (this works best if you slice across the cabbage, rather than in the direction of the core). Brush cabbage steaks with oil on both sides and place onto cookie sheet. Season generously with salt & pepper. Roast for 17 to 20 mins or until caramelized.

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

Portuguese Arroz Doce Sweet Rice

Naturally Gluten-Free Desserts

Portuguese Arroz Doce

Sweet Rice Pudding

Serves 4 to 6

INGREDIENTS

2 Cans Coconut Milk

1 Cup Short Grain Rice

1/2 Teaspoon Table Salt

2 Cups Water

Zest of 1 Small Orange

1 Cup Sugar

Ground Cinnamon, for dusting

DIRECTIONS

In a saucepan over medium-high heat warm the coconut milk until little bubbles form around the edges and the milk starts to steam.

In a larger saucepan with a cover, add rice, salt and water and give it a quick stir. Place the pan over medium-high heat, cover, and bring to a boil. Reduce the heat to medium-low and begin stirring constantly, cooking the rice until the water evaporates.

Now slowly add the hot coconut milk, ½ cup at a time, to the rice mixture. Keep stirring after each addition; allow the liquid to absorb before adding the next batch of milk. Stir frequently and keep the heat low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.

When the rice is tender, add the zest and stir in the sugar. Continue to simmer for 5 more minutes until the sugar is dissolved. The pudding should be somewhat thick, like oatmeal. Pour onto flat serving platters or individual dishes and garnish with cinnamon in the Portuguese style.  It will continue to thicken as it cools. Can be served warm, room temperature, or chilled, store any remaining in the fridge.

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