Flourless Pecan Pie

 Naturally Gluten-Free Desserts

FLOURLESS PECAN PIE

Serves 6 people

INGREDIENTS

1 Cup Light Brown Sugar

¾ Cup Maple Syrup

3 Tbls Butter

4 Large Eggs

¼ Tsp Sea Salt

1 Tsp Vanilla

2 Cups Pecans, coarsely broken

Pecan Nut Pie Crust, optional, recipe below

INSTRUCTIONS

Preheat oven to 350 degrees

Deep dish pie plate, lightly buttered

Start by sorting through the pecans making certain to remove any shells or odd bits that don’t belong. Save a few of the perfect ones to decorate the top and then roughly crush the rest. In a medium-sized mixing bowl, whisk together the sugar, maple syrup, butter, eggs, sea salt and vanilla extract. Once the mixture is smooth then stir in the crushed pecans.

Pour the filling into the prepared pie plate on a large baking sheet in case the pie spills over.  Give the filling a moment to settle then decorate the top with the reserved pecans. Place the baking sheet in the oven and bake for 45 minutes to an hour at 350. Cook the pie until it swells and then falls, at that point it’s done.. The pie is completely cooked through when the top is deep golden and the filling barely jiggles. Place on a wire rack to cool before serving.

Pecan Nut Pie Crust Recipe

INGREDIENTS

1 Cup Pecan Pieces
2 Tbls Butter, softened
6 Dates, pitted & chopped

DIRECTIONS
Preheat the oven to 350 F

Place pecans pieces into a food processor and pulse until coarsely chopped. Add the butter and dates and continue to pulse until blended evenly. Transfer the mixture to a pan and press to cover the bottom and sides of the pan. The consistency should allow for you to mold the crust to the pie pan evenly.

Bake for 10 minutes until the crust begins to brown. After 8 minutes, check every minute or so, to ensure the crust doesn't overcook. Allow to cool before filling.

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 Raspberry Soufflé

Naturally Gluten-Free Desserts

Chocolate Raspberry Soufflé

Serves 4 People

INGREDIENTS

Butter & Sugar, for ramekins

6 Ozs Bittersweet Chocolate, chopped

¼ Cup Raspberry Jam

1 Large Egg Yolk, beaten

¼ Tsp Salt,

6 Large Egg Whites, room temperature

½ Cup Sugar

½ Cup Heavy Cream

¼ Cup Pistachios, unsalted, shelled

DIRECTIONS

Preheat to 375°F. Position rack in center of oven

4 6-oz Ramekins, buttered & sugared

Toast pistachios on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 5–6 minutes. Let cool slightly, and then coarsely chop.

Butter the ramekins, bottom and sides, and sprinkle with sugar, tilting to coat completely and tapping out any excess sugar. Arrange prepared ramekins on baking sheet.

Combine chocolate and jam in a medium heatproof bowl set over a saucepan of barely simmering water, careful to not let bowl touch water; stir constantly until chocolate is melted and mixture is smooth, 1–2 minutes. Remove bowl from heat and allow to cool slightly. Slowly add the beaten egg yolk and salt a little bit at a time, whisking gently.

Using a mixer, beat egg whites on medium speed until frothy, about 2 minutes. Slowly add sugar, a tablespoon at a time, and beat until medium peaks form, 6–7 minutes. With a rubber spatula, gently fold the beaten egg whites into the chocolate mixture in 2-3 small batches. Divide batter among prepared ramekins, filling completely. Transfer baking sheet with ramekins to oven and bake soufflés until puffed and tops feel firm to the touch, 18–20 minutes.

In a large bowl, on medium-low speed, beat cream until soft peaks form. Dollop soufflés with cream, top with chopped pistachios, and serve immediately.

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

German Beef Schaschlik

Naturally Gluten-Free Meals

German Beef Schaschlik

Makes 10-12 skewers, Serves 4-6 people

INGREDIENTS

The Meat Skewers

10-12 Wooden Skewers, soaked in water

2 Lbs Beef Chuck, cut in 1” cubes

2 Large Onions, quartered and separated

Salt & Pepper, to taste

For The Sauce

4 Tbls Oil, for frying

2 Onions, and whatever is left from above, sliced

3 Red & Yellow Peppers, cut into 1" chunks

7-8 Bacon Slices, cut into ½" pieces

3 Cups Chicken Broth

3 Cups Beef Broth

1 Large Dill Pickle, thinly diced

¼ Cup Pickle Juice, from same jar

2 Tbls Dijon Mustard 

3 Tbls Paprika

1 Tsp Cayenne Pepper

2 Bay Leaves

1 Pinch of Ground Cloves

¾ Cup Ketchup

Salt and Pepper, to taste

DIRECTIONS

Thread the beef on skewers, alternating beef and onions. Not more than 4 or 5 chunks of meat per skewer.  Brown the meat skewers in a large skillet with a little oil. As they brown sprinkle with a salt and pepper and move them to a crockpot or large stewpot.

When the skewers are done, use the same skillet to brown the bacon. Add the onions and peppers and cook for about 5 minutes or until tender and a little caramelized. Then add a bit of broth to deglaze the pan.

Add the remainder of the chicken and beef broth, chopped pickle, pickle juice, mustard, paprika, cayenne, bay leaves, cloves, ketchup, salt and pepper. Bring everything to a low simmer and transfer the sauce to the crockpot.  Press the meat skewers down into the sauce if necessary so that the meat is covered. Set the crockpot to low heat, and leave to simmer for about four hours with the lid on. Then cook uncovered for another hour to reduce and thicken the sauce. If using a stewpot simmer covered on low for about an hour or two then remove the cover for an additional hour.

Remove the skewers, and the bay leaves, and use an immersion blender, or food processor to blend the sauce smooth.  Throw the bay leaves. Once the sauce is smooth, return the skewers to the sauce and keep warm till serving.

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

Chinese Honey Chicken

 Naturally Gluten-Free

Chinese Honey Chicken

Serves 4 people

INGREDIENTS

1/3 Cup Honey

2 Tbs Coconut Aminos

1 Tbs Apple Cider Vinegar

1 Tsp Sesame Oil

½ Tsp Crushed Red Pepper Flakes

½ Cup Cornstarch

2 Tbs Brown Sugar

1 Egg, whisked

1 Lb Chicken Breasts, cubed

3 Tbs Olive Oil

1 Thai Chili Pepper, seeded & sliced

3 Cloves Garlic, minced

2 Tbs Green Onions, diced

INSTRUCTIONS

In a small bowl, whisk honey, coconut aminos, apple cider vinegar, sesame oil and red pepper flakes together, set the bowl aside.

Combine the cornstarch and brown sugar in a shallow bowl or on a rimmed plate. Place the whisked egg in a separate shallow bowl. Add the chicken to the egg, and then coat it in the cornstarch mixture. Set the chicken aside on a clean paper towel. Add the olive oil to a large skillet over medium-high heat. Once the oil has warmed, add the chili pepper, garlic and coated chicken.

Cook the chicken until slightly brown on all sides. Pour the honey sauce over the chicken, sauté 2-3 minutes. Reduce the heat to low, cover the skillet and simmer for 6-8 minutes. Top with the diced green onions and 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

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