Flourless.: Recipes for Naturally Gluten-Free Desserts
Nicole Spiridakis
Language: English
Pages: 192
ISBN: 1452119554
Format: PDF / Kindle (mobi) / ePub
This collection of dessert recipes is so delicious no one will know they are gluten-free! With 75 recipes for naturally gluten-free desserts, author Nicole Spiridakis uses a wide range of non-wheat flours to finesse the balance between decadent and dietary. These tasty recipes bypass complicated alternate flour mixes and hard-to-find "gums," fulfilling the increasing demand from those embracing a gluten-free diet (whether by necessity or choice). With creamy puddings infused with warm spices, cloudlike meringue cookies, dark chocolate brownies, and fruit crisps and crumbles, Flourless. turns dietary restrictions into something scrumptious.
MAKES 20 TO 24 COOKIES 21/2 cups/150 g confectioners’ sugar 1/2 cup/50 g unsweetened cocoa powder 1/4 tsp ground cinnamon 1 tsp salt 3 egg whites 1 cup/170 g semisweet chocolate chips Heat the oven to 350°F/180°C. Line two baking sheets with parchment paper. In a large bowl, whisk together the confectioners’ sugar, cocoa powder, cinnamon, and 1/4 tsp of the salt. Using an electric mixer, beat in the egg whites on medium speed until well combined; the mixture should be sticky and glossy.
dish. In a large bowl, whisk together the cornstarch, salt, and sugar. In a small bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, and vanilla. Add to the cornstarch mixture, whisking until just combined. In another large bowl, using an electric mixer, beat the egg whites on high speed until they hold soft peaks. Beat in the honey a little at a time, and continue to beat until the whites hold stiff, glossy peaks. Whisk about one-quarter of the whites into the lemon batter to
minutes, watching so it does not boil over. Remove the pan from the heat and stir in the lemon juice and zest. Pour the filling into the baked crust. Chill in the refrigerator for at least 2 hours before serving. Cheesecake with Meyer Lemon Curd In this crustless cheesecake, smooth mascarpone cheese marries with cream cheese for a creamy, light-tasting dessert. If Meyer lemons are not available for the lemon curd, regular lemons will work instead, but the curd will be a bit tarter than the
paring knife, remove the apple cores to within about 1/2 in/12 mm of the bottom of the apples. Scrape out the seeds with a spoon and widen the holes until they are about 3/4 in/2 cm to 1 in/2.5 cm wide. In a small bowl, combine the cranberries, raisins, and chopped walnuts. Place the apples in an 8-by-8-in/20-by-20-cm square baking pan and stuff each apple with the dried fruit–nut mixture. Top each apple with a dot of butter. Drizzle the fresh lemon juice and maple syrup across the tops of the
Lemon Cream Cheese Frosting and Caramelized Bananas, 42–44 Cheesecake with Meyer Lemon Curd, 139–40 Chocolate Cake with Brown Sugar Buttercream, 22–23 Coconut Cake with Chocolate Ganache Glaze, 32–33 Flourless Chocolate Cake with Salted Caramel Sauce, 20–21 Hazelnut Cake with Salted Chocolate Glaze, 34–35 Honeyed Blueberry Cakes, 111 Lemon Loaf, 56–57 Lemon Pudding Cake, 126–27 Lime Cornmeal Cake with Lime Curd, 54–55 Mexican Hot Chocolate Cake with Milk Chocolate–Buttermilk Frosting,