Our Recipe Book

INGREDIENTS:

2 tablespoons Butter (at room temperature)
250 grams Gluten Free Flour (you can either use a flour blend like Doves Farm or Schaer or make your own mix of buckwheat, almond and corn flour)
50 grams Gluten Substitute (from Orgran)
2 tablespoons Baking Powder
Pinch of Salt
400 ml Milk (you could also use Coconut Milk or Lactose Free Milk)
4 Large Eggs

For sweet pancakes, you could add:
2 tablespoons Sugar
1 teaspoon Pure Vanilla Extract or the mark of 1 Vanilla Bean

Optional:
Blueberries

DIRECTIONS:

Melt the butter in the microwave and let it cool down. Sift together the flour, baking powder, gluten substitute, sugar (if using), salt. With your electric mixer, blend the dry ingredients with the milk. Add the eggs one at a time.

Heat a frying pan over medium heat. Add a little bit of canola or sunflower oil to the pan and fry the pancakes over medium heat until golden brown on both sides.

This recipes makes approx. 8-10 pancakes

Ingredients:

2 Tbsp. Butter
40 gr Glutenfree Flour
200 ml Vegetable Stock (fresh or instant – beware A LOT of instant stocks contain gluten)
200 ml Milk (normal or lactose free milk)
Salt & Pepper
Nutmeg
2 Tbsp Cooking Cream (optional)
3 Tbsp Grated Parmesan Cheese (always use fresh parmesan and not the ready grated one, it very often contains gluten)

Directions:

Melt the butter over medium heat, quickly stir in the flour. Once combined add the warm vegetable stock and milk. Whisk quickly to avoid any lumps. Season with Salt, Pepper and Nutmeg. Bring to the boil and remove from heat. Stir in the cream (optional) and grated parmesan cheese. Enjoy!

Try this yummy béchamel sauce with your favorite lasagna recipe, made with our Dr. Schaer Gluten Free Lasagne or Casalare Canelloni.

INGREDIENTS:

For the bread:
2 packages Dr. Schaer Ciabatta Rolls (or Dr. Schaer Duo Mini Baguette)
2 cloves Fresh Garlic

For the Garlic Bread:
6-10 Fresh Rosemary Needles
2 tablespoons Olive Oil

For the Classic Tomato Bruschetta:
2 handful Ripe Good Quality Tomatoes (you can mix several different types, i.e. Cherry, Plum, etc.)
1 pot Fresh Basil
Sea Salt (you could also use regular Salt)
Freshly Ground Pepper
Extra Virgin Olive Oil (good quality)
Herb Vinegar (good quality)

For the Olive-Feta-Bruschetta:
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Pine Nuts
100 g Feta Cheese
12-15 Black Olives
Sea Salt (you could also use regular Salt)
Freshly Ground Pepper

DIRECTIONS:

For the bread:
You could use either our Dr. Schaer Ciabatta Rolls or Duo Mini Baguette, whatever is your favorite. Cut the bread into 1 cm thick slices. Toast the slices (either in your toaster or a griddling pan) until golden brown.

Cut a garlic clove in half and rub each slice of bread once or twice with the cut garlic. Set aside.

For the Garlic Bread:
Chop rosemary very finely. In a small bowl, combine chopped fresh rosemary with olive oil. Drizzle the prepared bruschetta slices with a little bit of the infused olive oil. Serve as a side dish with your favorite meat / poultry dish or for your next BBQ

For the Classic Tomato Bruschetta:
Wash the tomatoes and remove the stalks & seeds. Cut the tomatoes into bite-size pieces and place in a bowl. Wash the basil, cut into slices and add to the tomatoes. Season with salt and pepper. Drizzle with olive oil and vinegar. Top the prepared bread slices & enjoy!

For the Olive-Feta Bruschetta:
In your frying pan, gently roast the pine seeds over medium heat (without any oil) until golden brown and fragrant. Set aside. In a small bowl, place the feta cheese and break up with a fork into small pieces.  Slice the black olives and add to the feta cheese. Chop the cooled pine nuts and add to the cheese mixture. Drizzle with the olive oil and season with salt and pepper. Top the prepared bread slices, drizzle with a little extra olive oil & enjoy!

Ingredients:

355 grams Gluten free all purpose flour (i.e. Bob's Red Mill, Schaer Mix C or Doves Farm)
70 gr Gluten free Gluten Substitute (from Orgran)
75 grams unsweetened Dutch processed cocoa powder (gluten free of course)
1/2 teaspoon salt
4 gr Baking Powder
227 gr unsalted butter (at room temperature)
350 gr granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract or 1 real vanilla bean


Directions:

In a large bowl whisk together the flour, gluten substitute, cocoa powder, salt, and baking powder. 

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 180 degrees C and place rack in the center of the oven. Line two baking sheets with parchment paper. 

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1 cm. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet.

Bake cookies for about 10 - 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with icing, if desired. Be sure that the frosting on the cookies dries completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies

Ingredients:

135 g Granulated White Sugar
110 g Whole Almonds
2 Large Eggs
1 Teaspoon Pure Vanilla (can use Vanilla Bean)
1 Teaspoon Gluten Free Baking Powder
1/4 Teaspoon Salt
230 g Plain White Flour (recommended Doves Farm)
46 g Gluten Substitute (Orgran)
110 g Gluten Free Semi-Sweet or Bittersweet Chocolate, chopped into bite-size pieces (you can also use your favorite GF chocolate chips)

Directions:

Preheat your oven to 180 degrees C. Toast the almonds on a baking sheet for 8-10 minutes until they are fragrant. Let them cool, chop coarsley and set aside for later.

With your electric mixer, beat the sugar (135 g) and the eggs (2 pcs) on high speed until thick, pale and fluffy (this takes approx. 5 minutes). Add the Vanilla extract or mark from 1 Vanilla Bean.

In a seperate bowl sift together the flour (230 g), Gluten Substitute (46 g), Baking Powder (1 tsp) and Salt (1/4 tsp). Add the flour mixture to the egg mixture and beat until combined. Fold in your chopped almonds and chocolate chips.

Transfer the dough onto your baking sheet and with floured hands form a log shape (apprx. 30 cm long and 9 cm wide). The dough might be a little bit sticky which is ok.

Bake for 25 minutes or until firm to the touch. Remove from oven and let it cool on a wire rack for approx. 10 minutes.

Reduce your oven temperature to 165 degrees C. Place the log on a cutting board and with a bread knife cut into 1.25 cm slices, on the diagonal. Place your biscotti (cut side down) on your baking sheet and bake for another 8-10 minutes. Turn them over and bake on the other side for another 8-10 minutes until golden brown.

Let them cool and store in an airtight container. This recipe makes approx. 20 bisotti

ENJOY!

INGREDIENTS:

1 1/2 tablespoons Butter (melted)
150 grams Gluten Free Flour (you can be creative... Use buckwheat, almond, chickpea or any flour blend that you like)
350 ml Milk (you could also use Coconut Milk or Lactose Free Milk from Almarai)
3 Eggs
Pinch of Salt
4 tablespoons Sparkling Water

For sweet crepes, you can add:
2 tablespoons sugar
1 teaspoon Pure Vanilla Extract or the mark from 1 Vanilla Bean

DIRECTIONS:

Melt the butter in the microwave and let it cool a little. With an electric mixer, blend the flour and milk, add the eggs one at a time. Than add the salt, sugar and sparkling water. Once the butter has cooled down, add it to the mix and blend all ingredients well.

It is best if you let the dough rest for 30 minutes, but if you are in a hurry you can bake the crepese straight away.

Heat a normal frying pan and add a little bit of canola or sunflower oil. Fry the crepese evenly on both sides and serve with your favorite topping, i.e. fresh fruits, chocolate & banana, cinnamon & sugar, jam, anything your heart desired.

This recipes makes approximately 12 crepes.

If you store them in the fridge overnight, heat them up in the microwave for 30-45 seconds before eating.

INGREDIENTS:

For the brownies:
250 grams Semisweet or Bittersweet Chocolates (gluten free of course)
250 grams Unsalted Butter (at room temperature)
150 grams White Sugar
6 Eggs
250 grams Almond Meal (ground almonds)
3 tablespoons Gluten Free Flour (I recommend Dr. Schaer Mix C)

For the ganache (optional):
113 grams Semisweet or Bittersweet Chocolate (gluten free)
90 ml Heavy Whipping Cream
14 grams Unsalted Butter

DIRECTIONS:

For the brownies:
Preheat your oven to 150 degress C. Line a rimmed baking sheet with parchment paper. Melt the chocolate in your microwave (approx. 30 - 45 second) or over a hot water bath. Make sure not to overheat the chocolate or it will split. Set to the side and let it cool.

With your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time. Add the Almond meal, flour and melted chocolate and blend on medium speed till you have a smooth dough. Spread the batter evenly on the prepared baking sheet.

Bake for approx. 40-45 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let cool (on the baking sheet).

For the ganache (optional):
Place your chopped chocolate (or chocolate chips) in a heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat (you could also heat them in your microwave). Bring just to a boil and immediately pour the hot cream over the chocolate and allow to sit for 1-2 minutes without stirring. Stir the ganache gently until all the chocolate has melted.

Pour your ganache over your chocolate brownies and let them cool. Once cooled you can cut your brownies into squares.

INGREDIENTS:

For your lemon curd:
3 Large Eggs
80 ml Fresh Lemon Juice (you will need approx. 2-3 lemons)
4 grams Lemon Zest (from Organic Lemons, finely shredded
150 grams White Sugar
56 grams Unsalted Butter at room temperature

For your coconut cake:
6 Large Eggs
325 grams Gluten Free Flour (I can recommend Doves Plain White Flour or Dr Schaer Mix C)
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda (recommended Bobs Red Mill)
1/2 teaspoon Salt
170 grams Unsalted Butter at room temperature
350 grams White Sugar
1 teaspoon Pure Vanilla Extract or the mark from 1 Vanilla Bean
420 ml Activia Laban
1/2 teaspoon Cream of Tartar

For your frosting:
225 grams Cream Cheese (i.e. Philadelphia) at room temperature
225 grams Mascarpone Cheese
1 teaspoon Pure Vanilla Extract or the mark from 1/2 Vanilla Bean
115 grams Icing Sugar
360 ml Cold Heavy Whipping Cream

For your garnish:
150 grams Sweetened or Unsweetened Coconut (shredded)

DIRECTIONS:

For your lemon curd:
Place a stainless steel bowl over a saucepan filled with simmering water. (Make sure that the water does not touch the bottom of the stainless steel bowl.) Over medium heat whisk together the eggs, sugar and lemon juice until blended. Stir constantly while cooking to prevent the mixture from curdling until your mixture becomes thick (like sour cream or sauce hollandaise). This usually takes about 10 minutes. Remove from heat and pour through a fine strainer to remove any lumps. Cut the butter into small pieces and stir into the mixture until the butter is completely melted. Add the lemon zest and set it aside to cool (the mixture will still thicken more while it cools). Cover immediately so no skin will form and refrigerate until completely cool.

For your coconut cake:
Preheat your oven to 180 degrees C. Butter 2 round cake pans (23 cm diameter). Line the bottom of each pan with parchment paper.

Seperate the eggs, placing the yolks in one bowl and the whites in another.

In a large mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In a clean bowl, with an electric mixer, beat the butter until soft and creamy (1-2 minutes). Gradually add 300 grams of sugar and beat until light and fluffy (2-3 minutes). Add the egg yolks, one at a time, scraping down the sides occassionally until everything is well blended. Add the vanilla extract and beat until all is combined.

With your mixer on low speed, alternatively add the flour mixture and laban (buttermilk) in 3 additions beginning and ending with the flour.

In a clean bowl, whisk the egg whites until soft peaks form. Add the cream of tartar and continue to beat stiff peaks form. Gradually add the remaining 50 grams of sugar. Gently fold the egg whites into the prepared batter. Do not overmix at this point of the egg whites will deflate.

Divide the batter evenly among the 2 prepared cake pans and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and place the cakes, in their pans, on a wire rack to cool for at least 10 minutes. Remove cakes from pans and let cool completely on a wire rack (top side up).

For your frosting:
In the bowl of your electric blender, beat the cream cheese and mascarpone until light and fluffy. Add the icing sugar and vanilla extract and beat until combines. Gradually add the whipping cream and beat until the frosting is thick enough to frost the cake.

For the garnish:
Place the shredded coconut on a baking sheet and bake in the oven until golden and fragrant, about 10 minutes. Remove and let cool.

Assemble your cake:
With a serrated knife, cut each cake layer in half horizontally. Place the first cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with 2 tablespoons of shredded coocnut. Repeat with the next layers. Frost the top and sides of the assembled cake with your cream cheese frosting and sprinkle with your toasted coconut flakes. Cover and refrigerate the cake until serving time.

INGREDIENTS

For the soup:
3 tablespoons Good Olive Oil
2 Red Onions (finely chopped)
2 Carrots (peeled and chopped)
3 Cloves Garlic (finely chopped)
4 pounds Vine-Ripened Tomatoes (coarsley chopped) alternatively you could use canned plum tomatoes
1 1/2 teaspoons Sugar
1 tablespoon Tomato Pasta
1/4 cup Packed Chopped Fresh Basil Leaves
3 cups Vegetable Stock (you can use our gluten free Marigold Vegetable stock or homemade. It also tastes amazing with homemade chicken or vegetable stock)
1 tablespoon Salt
2 teaspoons Freshly Ground Black Pepper
3/4 cup Heavy Cream

For the Parmesan Toasts:
5-6 slices Gluten Free Toast (we recommend Dr. Schaer Pan Carre or Ener-G Light White Rice Flax Loaf)
Extra Virgin Olive Oil
Parmesan Cheese (grated)

DIRECTIONS

For the soup:
Heat the olive oil in a large pot over medium-low heat. Add the onions and carrots and saute for about 10-12 minutes, until very tender. Add the chopped garlic and cook for 1 minute. Add the tomato paste and cook stirring for 1 minute. Add the tomatoes, sugar, basil, stock, salt and pepper. Stir well. Bring the soup to a boil, lower the heat, and simmer uncovered for 30-40 minutes until the tomatoes are tender and the soup is fragrant.

Add the cream to the soup and either process the soup through a food mill or blend together with a stick blender (or food processor). Strain the soup through a fine sieve to remove the tomato skins and seeds. Reheat the soup just until soft and serve with Parmesan Toast (recipe below).

For the Parmesan Toast:
Lightly toast the sliced bread. Preheat your oven to 200 degrees C. Place the lightly toasted bread slices on a baking sheet and drizzle with olive oil, salt & pepper. Top with Parmesan cheese (a lot or a little depending on your taste) and bake in the oven for 5-10 minutes until the cheese is melted and the toast is crisp.

Remove from oven and serve with Cream of Tomato Soup. Enjoy!

INGREDIENTS CAKE

Butter, for greasing the pans
1 3/4 cups Gluten Free Baking flour (I can recommend Dr. Schaer, Bobs Red Mill or Doves Farm)
2 cups white sugar
3/4 cups good gluten free cocoa powder (unsweetend)
2 teaspoons baking soda (available GF from Bobs Red Mill)
1 teaspoon baking powder
1 teaspoon Salt
1 cup Activia Laban
1/2 cup Canola Oil
2 Large Eggs
Mark of 1 Vanilla Bean
1 cup freshly brewed hot coffee

DIRECTIONS CAKE

Preheat your oven to 180 degrees. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Siftthe GF flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a wooden skewer comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

INGREDIENTS CHOCOLATE FROSTING

6 ounces Semi Sweet Chocolate Chips (Gluten Free of course)
1/2 pound (2 sticks) unsalted butter, at room temperature
Mark of 1 Vanilla Bean
1 1/4 cups sifted icing sugar (to remove any lumps)
1 tablespoon instand coffee powder (I use Maxwell Coffee)

DIRECTIONS CHOCOLATE FROSTING

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip the mixture! Spread immediately on the cooled cake.

INGREDIENTS:

For the date filling:
400 grams Pitted Dried Dates
240 ml Water
1 teaspoon Pure Vanilla Extract

For the oatmeal crust:
200 grams Gluten Free Oats (from Bob's Red Mill)
130 grams Gluten Free All Purpose Flour (i.e. Bob's Red Mill or Doves Farm)
160 grams Light Brown Sugar
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1/4 teaspoon Ground Cinnamon
226 grams Cold Unsalted Butter (cut into pieces)

DIRECTIONS:

For the date filling:
Place the dates in the water in a medium sauce pan and cook over low heat, stirring occassionally, until the dates are soft and have absorbed most of the water (5-10 minutes). Remove from heat and stir in the vanilla extract.

Let the mixture come to room temperature and than puree in your food processor until smooth.

For the oatmeal crust:
In your food processor, place the oats, flour, sugar, baking soda, salt and ground cinnamon. Pulse to combine. Add the cubes of butter and pulse until the mixture is crumbly.

Press 2/3 of the mixture into the base of your prepared pan. Spread the date paste evenly over the oatmeal crust. Sprinkle the remaining dough evenly over the top of the dates. Bake for about 30-40 minutes until golden brown.

Place the pan on a wire rack to cool. Once the squares have cooled completely, cover the pan with cling film and place them in the fridge for at least one hour until they are firm enough to cut into squares.

This recipe makes approx. 20 squares

INGREDIENTS:

For the shortbread crust:
130 grams Gluten Free All Purpose Flour (i.e. Bob's Red Mill, Doves Farm or Dr. Schaer)
26 grams Gluten Substitute (from Orgran)
35 grams Icing Sugar
1/8 teaspoon Salt
113 grams Cold Unsalted Butter (cut in cubes)

For the cream filling:
120 ml Mascarpone Cheese
120 ml Cold Heavy Whipping Cream
30 grams White Sugar
1/2 teaspoon Pure Vanilla Extract or the mark of 1 Vanilla Bean

For the topping:
720 grams of Mixed Fruit (I like to use mixed berries)

DIRECTIONS:

For the shortbread crust:
Butter a 20-23 cm tart pan with a removable base. In your food processor, place the flour, gluten substitute, sugar and salt and pulse to combine. Add the butter and pulse until the pastry starts to come together and away from the sides. Place the pastry in the prepared tart pan and, using your fingerstips, evenly press the pastry into the pan. Pierce the bottom of the crust with a fork to prevent it from puffing up. Cover with cling film and place in the freezer (!) for 30 minutes (this will prevent shrinkage during baking.

Preheat the oven to 220 degrees C and place the rack in the center of the oven.

Place the tart pan on a larger baking sheet and bake for 13-15 minutes until the tart is golden brown.

For the cream filling:
In the bowl of your electric mixer, beat the mascarpone cheese, heavy whipping cream, sugar and vanilla extract just until soft peaks form.

Once the tart shell has cooled completely, spread the cream filling evenly onto the tart shell. Scatter your mixed fruits across the top of the cream.

Serve immediately or refrigerate until serving.

Optional:
You can choose to heat Apricot glaze in a small saucepan and use it to glaze your fruits.

You can make one large fruit tart or small individual ones.

INGREDIENTS

Sweet Pastry Crust:
195 grams gluten free all purpose flour (i.e. Bob's Red Mill or Plain White Flour from Doves Farm)
39 grams gluten substitute (Orgran)
50 grams granulated white sugar
1/8 teaspoon salt
113 grams unsalted butter (at room temperature)
1 large egg

For the Apple Filling:
6 medium-sized apples (900 grams) (Granny Smith works well)
40 grams unsalted butter (divided)
50 - 100 grams white sugar (divided)
1/2 teaspoon freshly grated lemon zest (from organic lemons)
1/2 teaspoons cinnamon (divided)
Confectioners' Sugar for browning the top of the tart.

For the Glaze:
1/2 cup (120 ml) apricot preserves (Dr. Oetker tastes very nice)
1 tablespoon Water

DIRECTIONS:

For your Sweet Pastry Crust:  Place the butter in your mixer and beat until softened. Add the sugar and beat until light and fluffy. Gradually add the egg, beating just until incorporated. (Don't over mix or the butter will separate and lighten in color.) Add flour, gluten substitute and salt and mix just until it forms a ball. (Don't overwork or pastry will be hard when baked.) Flatten dough into disk, cover with plastic wrap, and refrigerate about one hour or until firm.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. Press the dough into the tart pan evenly.  

Prick bottom of dough (this will prevent the dough from puffing up as it bakes). Cover and store in the freezer (!) for 30 minutes (this will prevent the pastry from shrinking as it bakes).

Preheat oven to 200 degrees C and place rack in center of oven.  Line the unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack. 

For your Apple Tart:  For bottom layer of apples: Peel, core, and slice three of the apples. In a large pan melt 13 grams unsalted butter and stir in between 25 - 50 grams of the sugar (depending on how sour the apples are and how sweet you like your tart), the lemon zest, and 1/4 teaspoon cinnamon. Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft. Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated. Remove from heat and let cool.

For top layer of apples:  Peel, core, and cut the apples into slices 1/2 cm thick.  Melt 13 grams butter in a large pan over medium heat and stir in the other 25 - 50 grams sugar and 1/4 teaspoon cinnamon. Add the apples and saute until they begin to soften, approximately 5 minutes. Set the cooked apples aside.

Spoon the applesauce mixture into the cooled pre-baked tart shell. Arrange the apple slices in concentric circles over the applesauce, and brush with 13-26 grams melted butter. Bake the tart on a baking sheet in a preheated 177 degree C oven for 25 - 30 minutes or until the apples are nicely browned and soft.  Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.

For you Apricot Glaze: In a small saucepan heat the apricot preserves until boiling. Remove from heat.  Add water.  Use this glaze to seal the baked tart shell and to brush the top of the finished tart.

Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.

Makes 1 - 8 or 9 inch (20 or 23 cm) tart

INGREDIENTS:

110 grams Butter
225 grams Gluten Free Self Raising Flour (i.e. from Orgran)
1 1/2 teaspoons Baking Powder
Pinch of Salt
70 grams Sugar
140 ml Buttermilk (Activia Laban works very well)
1 kg Fresh or Frozen Fruits (i.e. Berry Mix, Peaches, Apricots, Apples, etc.)

DIRECTIONS:

Blend together the self raising flour, baking powder, salt and buttermilk. The dough should have the right consistency to form little balls, if the dough is too wet add a little bit extra flour.

Over medium heat cook the fruits and sugar for 7-10 minutes.

Pour the cooked fruits into a large oven dish. Form individual balls out of the dough and place on top of the cooked fruits. Dust with castor sugar. Bake at 190 degrees C for 25-30 minutes until golden brown.

INGREDIENTS

Gingerbread Men:

390 grams Gluten Free All Purpose Flour (i.e. Bob’s Red Mill, Schaer Mix C, Doves Farm)
1/2 teaspoon Salt
3/4 teaspoon Baking Soda
1 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
113 grams Unsalted Butter (room temperature)
100 grams White Sugar
1 Large Egg
160 ml Unsulphured Molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

Confectioners Frosting:

230 grams Icing Sugar, sifted
113 grams Unsalted Butter (room temperature)
1 teaspoon Pure Vanilla Extract or 1 Vanilla Bean
1 1/2 tablespoons Milk or Light Cream (you could use Lactose Free Milk or Soy Milk as well)

DIRECTIONS

Gingerbread Men: In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture beating until incorporated.

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight). The dough will still be very moist in sticky before you put it into the fridge.

Preheat oven to 177 degrees C and place rack in center of oven. Line 2 baking sheets with parchment paper

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 2.5 cm apart.

Bake for about 8 - 12 minutes depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely. If desired, you can press raisins, currants, or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners frosting can be used to decorate the cookies. Store in an airtight container.

Confectioners Frosting: In an electric mixer (or with a hand mixer), beat the butter until smooth and well blended.  Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if needed. If you would like to color your frosting you could add little bit of fruit juice, like Mango, Strawberry, Orang or Kiwi. Place the frosting in a pastry bag fitted with a decorative tip and decorate your gingerbread men or gingerbread house as desired.

INGREDIENTS:

4 cups Gluten Free Whole Grain Oats (from Bob's Red Mill)
1/2 cup Whole Almonds (plain)
1/2 cup Raisins
5-6 dried Apricots (make sure they are gluten free)
1/2 cup Pumpkin Seeds
1/4 cup Raw Sugar
2 tablespoons Honey
4 tablespoons Maple Syrup

DIRECTIONS:

Preheat your oven to 160 degrees C.

Mix all the ingredients togehter in a large bowl and transfer to a baking sheet. Bake in the oven for 25 minutes, until lightly toasted. Remove from oven and stir the granola well. Return to the oven and bake for another 15 minutes until the granola is golden and crispy.

Serve with hot or cold milk and your favorite fruits!

INGREDIENTS:

180 ml Milk (you can use regular, Soy or Lactose Free Milk)
1 tablespoon Dutch Processed Cocoa Powder (make sure to use a gluten free version)
1 tablespoon White Sugar
2 tablespoons Cream

For Garnish:
Mini Marshmallows (from Campfire) or lightly whipped cream

DIRECTIONS:

Heat the milk in a small saucepan over medium heat. In the meantime, in your mug, make a paste out of the cocoa powder, sugar and cream. Pour the hot milk into the paste and stil until combined and smooth.

Garnish with marshmallows or softly whipped cream.

INGREDIENTS:

113 grams Unsalted Butter
100 grams White Sugar
1 Large Egg
1 teaspoon Pure Vanilla Extract or the mark of 1 Vanilla Bean
65 grams Gluten Free Flour (Doves Plain White Flour)
13 grams Gluten Substitute (from Orgran)
25 grams Unsweetened Cocoa Powder
1/4 teaspoon Salt
950 ml Ice Cream (it can be homemade or store bought and any flavour, I like to use Haagen Dasz Vanilla or Strawberry)

DIRECTIONS:

Preheat your oven to 180 degrees C. Butter a rimmed baking sheet (25 x 38 cm) than line the baking sheet with parchment paper, leaving the paper to overlap on the shorter sides of the baking sheet.

Whisk together the melted butter (slightly cooled) and sugar. Whish in the egg and vanilla extract. Sift together the flour, gluten substitute, cocoa powder and salt. Add the dry ingredients to the egg mixture and stir until combined.

Spread the batter evenly in the prepared pan. Bake for 7-10 minutes or until the cake is just dry to the touch and the edges just begin to pull away from the sides. Remove from the oven and place on a wire rack to cool.

Using the paper overhang gently lift the cake onto your cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake (top side down) on a large piece of plastic wrap.

Spread the softened ice cream over the cake with an offset spatula. Top with the remaining half of the cake (top side up). Place the assembled sandwich cake back in the (cool!) baking pan and wrap tightly in plastic wrap. Place the ice cream sandwich in your freezer for at least 2 hours or overnight.

When you are ready to serve your delicious ice cream sandwiches, remove them from the freezer and with a serrated knife, cut into rectangles. You can store the sandwiches in the freezer for up to one week.

These will be a HUGE success at your next birthday party!

INGREDIENTS:

For the shortbread crust:
130 grams Gluten Free Flour (Doves Farm, Bobs Red Mill or Schaer Mix C)
26 grams Gluten Substitute (from Orgran)
35 grams Icing Sugar
1/8 teaspoon Salt
113 grams Cold Unsalted Butter (cut into pieces)

For the key lime filling:
3 Large Egg Yolks (at room temperature)
390 grams Sweetened Condensed Milk (from a can)
120 ml Key Lime Juice (you can also use regular limes)
2 teaspoons Grated Lime Zest (from Organic Lime only)

For the topping:
240 ml Cold Heavy Whipping Cream
30 grams White Sugar

DIRECTIONS:

For the shortbread crust:
Butter a 20-23 cm tart pan with removable base. Set aside.

In your food processor, place the flour, gluten substitute, icing sugar and salt and pulse to combine. Add the pieces of butter and pulse until the mixture comes together and away from the sides. Place the pastry in the prepared tart pan and press down with your fingertips evenly accross the base and up the sides. With a fork pierce the bottom of the crust to prevent the pastry from puffing up during baking. Cover the pastry with cling film and place in the freezer (!) for 30 - 40 minutes.

In the meantime, preheat your oven to 220 degrees C and place the rack in the center of the oven. Once the pastry shell has chilled remove it from the freezer and bake it in the oven 13-15 minutes or until golden brown. Remove from oven and place on wire rack to cool (do not remove from tart pan).

For the key lime filling:
In the bowl of your electric mixer beat the egg yolks until light and fluffy (this takes 2-3 minutes). Gradually add the condensed milk and continue to beat for 3-5 minutes until light and fluffy. Beat in the lime juice and zest.

Pour the filling into your pre-baked tart shell and bake in the oven for 10-15 minutes or until the filling has set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover with cling film and place in the refrigerator for minimum 4 hours or overnight.

For the topping:
Once the tart has completely cooled in the fridge, whisk the whipped cream until soft peaks form. Add the sugar gradually and continue to whisk until stiff peaks form. You can either pipe the whipped cream onto the tart or use an offset spatula.

INGREDIENTS:

For the lemon cake:
200 grams Unsalted Butter (at room temperature)
200 grams White Sugar
4 Eggs
1 tablespoon Lemon Zest (only use Zest from Organic Lemon)
250 grams Gluten Free Flour (you can use Bob's Red Mill, Doves Farm or Dr. Schaer Mix C)
2 teaspoons Baking Powder
Pinch of Salt
1/2 Lemons

For the lemon frosting:
1 - 2 Lemons
100 - 200 grams Icing Sugar

DIRECTIONS:

For the lemon cake:
Preheat your oven to 180 degrees C. Butter a cake pan (you can use a round, rectangular or bunt cake pan).

With your electric mixer blend the butter and sugar until fluffy. Seperate the eggs and keep the egg whites in a bowl for later use. Add the egg yolks to the butter and sugar along with the juice of half a lemon.

Sift together the flour and baking powder. Add your dry ingredients to the wet ingredients and beat on medium speed until combined.

In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold the egg whites into the batter. Don't overbeat the batter or the cake will be dense. Fill the batter into the prepared cake pan and bake for approx. 30-35 minutes until the cake is golden brown and a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.

For the lemon frosting:
In a small bowl, blend the lemon juice (from 1-2 lemons) with the icing sugar until you have your desired sweetness. Once the cake has cooled, glaze it with the lemon frosting.

INGREDIENTS:

For the cookies:
195 grams Gluten Free Flour (you can use Doves Farm, Schaer or Bob's Red Mill)
39 grams Gluten Substitute (from Orgran)
60 grams Corn Starch (or Corn Flour)
1/4 teaspoon Salt
30 grams Icing Sugar
227 grams Unsalted Butter (at room temperature)
1 teaspoon Pure Vanilla Extract or mark of 1 Vanilla Bean

For the topping:
60 grams Icing Sugar

DIRECTIONS:

For the cookies:
Preheat your oven to 180 degrees C and place the rack in the center of th oven. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, sift together the flour, gluten substitute, corn starch and salt.

In the bowl of your electric mixer, beat the butter and icing sugar until light and creamy (approx. 2 minutes). Beat in the vanilla extract. Add the flour mixture and beat just until combined, do not overbeat. Cover the bowl with cling film and refrigerate for 1-2 hours until the batter is firm.

With an icecream scoop or your hands roll 2.5 cm balls and place them on the prepared baking sheet. Bake for 10-14 minutes or until the edges just start to brown. Remove from oven and let cool on the baking sheet for 7-10 minutes. Place the cookies on a wire rack and let cool completely. Once completely cooled sprinkle the cookies with icing sugar.

INGREDIENTS

260 gr All Purpose Flour (i.e. Bob's Red Mill, Dr. Schaer Mix C or Doves Farm)
52 gr Gluten Substitute (from Orgran)
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
115 gr Unsalted Butter at room temperature
210 gr Light or Dark Brown Sugar
2 tablespoons Vegetable Oil (I like to use Canola Oil)
80 ml Molasses (available at Spinneys and most other supermarkets)
1 large Egg
1 Vanilla Bean (mark of the vanilla bean)

GARNISH
200 gr White Sugar (to coat the cookies)

DIRECTIONS

Preheat your oven to 180 degrees.

In a bowl sift or whish together the flour, gluten substitute, baking soda, salt and spices. Set aside.

In the bowl of your electric mixer cream the butter and brown sugar until smooth. Add the oil and molasses and mix until combines. Add the egg and mark of 1 vanilla bean. Mix until well combined. Gradually add the flour mixture and mix until very well combined and smooth. Refrigerate for minimum 2 hours (you can also refrigerate them overnight). Once they are chilled, use a small icecream scoop to form little balls. The dough will make approx. 3 dozen cookies.

Place the white sugar (for garnish) in a small bowl and roll each ball in the sugar, coating it evenly on all sides. Place the cookies on a baking sheet, placing them 5 cm apart. With the bottom of a glass slightly flatten the cookie (the thicker the cookie, the softer it will be on the inside).

Bake in the oven for 9-10 minutes until the cookies are golden brown. Remove from oven, let cool on baking sheet for 8 minutes and transfer to a wire rack to cool completely.

INGREDIENTS:

3 Large Egss (at room temperature)
3 tablespoons Milk (or lactose free milk at room temperature)
1 ½ teaspoons Pure Vanilla Extract or the mark of 1 Vanilla Bean
150 grams Sifted Flour (Bob’s Red Mill All Purpose Flour, Dr. Schaer Mix C or Doves Farm Plain White Flour)
1 teaspoon Baking Powder
¼ teaspoon Salt
150 grams White Sugar
185 grams Unsalted Butter (at room temperature)

DIRECTIONS:

Preheat your oven to 180 degrees C and place the rack in the center of the oven. Butter a 23 x 13 x 8 cm loaf pan.

In a medium bowl whisk together the eggs, milk and vanilla.

Sift together all the dry ingredients (flour, baking powder, salt and sugar). In the bowl of your electric mixer blend the dry ingredients with the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about one minute to aerate and develop the cake’s structure. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 additions, beating about 30 seconds after each addition to incorporate the egg and strengthen the cake's structure.  

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 55 to 65 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean. If you find the cake browning too much as it bakes, cover with a piece of lightly buttered aluminum foil after about 30 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan and cool completely on a wire rack.

The Pound Cake can be covered and stored for several days at room temperature, for one week when refrigerated, or it can be frozen for two months.

INGREDIENTS:

For the pancakes:
2 tablesopoons Baking Powder
250 grams Gluten Free Flour (Brown or White Bread Flour from Doves Farm)
500 ml Milk (or Lactose Free Milk)
4 Large Eggs
Pinch of Salt
6 tablespoons Oil (Canola or Sunflower Oil)

For the burger:
4 tablespoons Oil
1 Onion
400 grams Minced Meat or Chicken
1 Egg
Salt & Pepper
50 grams Bread Crumbs (Pan Grati from Dr Schaer)
2 Tomatos
4 Pickeled Cucumbers
8 Salad Leaves
4 Slices of your favorite Cheese
Ketchup, Mayonnaise or Mustard - Heinz makes Gluten Free Ketchup and Mayonnaise

DIRECTIONS:

For the pancakes:
With your electric mixer blend the flour, baking powder, milk and salt. Add eggs one at a time. Add oil.
Fry in a lightly greased frying pan over medium heat until golden brown on both sides.

For the burger:
Dice the onion. Mix the onion with the minced beef (or chicken), salt, pepper, egg and bread crumbs.

Wash the tomatos and cut in slices. Cut the pickeled cucumber in slices. Wash the salad.

In a lightly greased frying pan, fry the burger patties. Assemble the burgers with your choice of ketchup, mayonnaise and mustard and ENJOY!

TIP: You can get fabulous gluten free french fries to enjoy with your burger from Waitrose. Look for the frozen Oven Fries (at Spinneys or Waitrose) and make sure to check the label cause some of their fries contain gluten!

INGREDIENTS:

For the Choux Pastry:
65 grams Gluten Free Flour (I use Doves Plain White Flour)
13 grams Gluten Substitute (from Orgran)
1/2 teaspoon White Sugar
1/4 teaspoon Salt
57 grams Unsalted Butter
120 ml Water
2 Large Eggs (lightly beaten)

For the Egg Wash Glaze:
1 Large Egg
1/8 teaspoon Salt

For the Chocolate Ganache:
115 grams Semisweet or Bittersweet Chocolate (chopped into pieces, or you could use chocolate chips)
120 ml Heavy Whipping Cream
14 grams Unsalted Butter

Filling:
Vanilla Ice Cream from Haagen Dasz (or your favorite gluten free ice cream)

DIRECTIONS:

For the Choux Pastry:
Preheat your oven to 200 degress C and place the rack in the center of the oven. Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, sift together the flour, gluten substitute, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to the boil. Remove from heat and with a heat proof spatula quickly stir in the flour mixture. Return to the heat and stir constantly until the dough comes away from the sides and forms a ball. This only takes 1-2 minutes. Transfer the dough to your electric mixer and beat on low speed for a few minutes to release some heat.

Once the dough is lukewarm, slowly start adding the lightly beaten eggs and contiue to blend until you have a sticky paste. If needed you can add a little bit more egg. Fill the dough / paste into a piping bag and pipe 12 equal balls onto your prepared baking sheet, leaving some space between them.

For the Egg Wash Glaze:
Beat together the egg and salt and lightly brush the dough with it.

Bake for 12-15 minutes. Reduce the oven temperature to 175 degrees C and bake for another 25-30 minutes until the shells are a golden color. Turn the oven off and with the door slightly open let the shells cool for 10-15 minutes. Remove from oven and let cool on a wire rack. They might seem a little dry but will soak up all the moisture from the ice cream and chocolate garnache.

For the Chocolate Ganache:
Place the chopped chocolate in a heat proof bowl and set aside. Heat the cream and butter in a saucepan over medium heat, bring to the boil. Immediately remove from heat and pour over chopped chocolate. Allow the mixture to sit for 1-2 minutes before stirring. Stir the cream and chocolate until you have a smooth ganache.

Assemble your Profiterols:
With a serrated knife cut the pastry shells in half. Fill the bottom part with a scoop of ice cream, cover with the top and drizzle with a little (or a lot) chocolate ganache. Serve immediately.

INGREDIENTS (serves 4)

2 packages Dr. Schaer Pizza Base (alternatively you may use Dr. Schaer Piadina Wrap)
3 Cloves of Garlic (minced)
3 tablespoons Extra Virgin Olive Oil
1 teaspoon Fresh Rosemary (chopped)
120 g Feta Cheese
100 g Black Olives
60 g Parmesan Cheese (grated)
1 packaged Arugula (Rocket) Salad

DIRECTIONS

Preheat your oven to 180 degrees C. Wash the Arugula and set aside.

In a small bowl, mix the minced garlic, rosemary and olive oil. Set aside and let infuse for at least 15 minutes. In the meantime, cut your feta cheese in bite-size pieces. Slice the olives.

Place the Dr. Schaer Pizza bases on a prepared baking sheet and brush with the garlic and rosemary infused olive oil. Crumble the feta cheese and olives over the pizza and top with a little bit of grated parmesan cheese. Bake for 10-15 minutes until the cheese is a light golden color. Remove from oven. Place a large bunch of Arugula on each pizza, drizzle with a little bit of extra olive oil and serve immediately.

INGREDIENTS:

200 grams Rigatoni (from Dr. Schaer)
20 grams Butter
2 teaspoons Olive Oil
1 Tablespoon Sage Leaves
150 grams Ricotta Cheese
25 grams Parmesan Cheese (grated)
100 grams Blue Cheese (i.e. Gorgonzola)
Salt & Pepper

DIRECTIONS:

Boil the Pasta according to package instructions. Heat up a small frying pan over medium heat. Melt the butter together with the olive oil. Add the sage leaves and fry on each side for approx. 3 minutes until crisp. Remove from heat and set aside.

In a small bowl mix together the ricotta, parmesan and blue cheese. Stir into the pasta. Plate the pasta and drizzle a little of the sage butter over it. Season with Salt & Pepper.

Serves 2

INGREDIENTS:

For the Tiramisu Cream:
500 grams Greek Yoghurt
250 grams Mascarpone Cheese
100 grams Heavy Whipping Cream
150 grams White Sugar
1 Vanilla Bean

For the Raspberry Sauce:
300 grams Raspberries (frozen or fresh, I suggest a few fresh raspberries for decoration)
50 grams White Sugar

For the biscuits:
1 package Savoiardi "Lady Fingers" (from Dr. Schaer)

Unsweetened cocoa powder for garnish.

DIRECTIONS:

For the Tiramisu Cream:
In a large bowl, blend the Greek Yoghurt and Mascarpone cheese with your electric mixer until smooth. Add the sugar and mark of 1 Vanilla bean. In a clean bowl whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Set aside.

For the Raspberry Sauce:
If you are using frozen raspberries, thaw them for 2-3 hours. Set a few (preferable fresh raspberries) aside for decoration. Add the raspberries and sugar to a small saucepan and cook over medium heat. Puree to your desired consistency. Let cool.

Assemble the Tiramisu:
Break up the lady finger biscuits and distribute in the glasses. Top with some raspberry sauce. Top with tiramisu cream (you can use a piping bag to pipe the cream into the glasses for a cleaner look). Repeat all layer, biscuits, raspberry sauce, cream. Garnish the top with a fresh raspberry and dust with unsweetened cocoa powder. 

Cover the glasses with cling film and chill in the fridge for at least 4-5 hours or overnight.

INGREDIENTS:

260 grams Gluten Free Flour (recommended: Doves Plain White Flour)
50 grams Gluten Substitute (from Orgran)
50 grams White Sugar
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
115 grams Cold Unsalted Butter (cut into pieces)
170 ml Activia Laban (Buttermilk)
1 teaspoon Pure Vanilla Extract

DIRECTIONS:

Preheat your oven to 200 degrees C and place the rack in the center of the oven. Line a baking sheet with parchment paper.

In the bowl of your pastry blender combine the flour, gluten substitute, sugar, baking powder, baking soda and salt. Pulse to combine. Add the pieces of cold butter and pulse till the mixture resembles coarse crumbs. Combine the Laban and Vanilla extract and add to the flour mixute. Pulse until a ball forms and the dough comes away from the sides. Do not overmix or the scones will be very hard.

Transfer the dough to a slightly floured surface and gently form a 2.5 cm thick dough. With a (6 cm) round cookie cutter cut out the scones and place them on the prepared baking sheet. Brush with a little bit of milk and sprinkle some sugar on top. Bake in the oven for 20 minutes. Remove from oven and enjoy them warm or at room temperature.

INGREDIENTS:

2 tablespoons Extra Virgin Olive Oil
2 Cloves Garlic (finely chopped)
2 (6-ounce) bags Baby Spinach
1 can Cannellini Beans (drained and rinsed)
1 tablespoon Fresh Lemon Juice
1 tablespoon Balsamic Vinegar
Salt & Pepper to season

Serve with Deli Dippers

DIRECTIONS:

In a large non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant (about 1 minute). Add the spinach and cook until wilted. Season with a pinch of salt. Let cool.

In your food processor, combine the remaining olive oil, rinsed cannellini beans, lemon juice, balsamic vinegar and spinach and pulse until well blended. Season with Salt & Pepper.

Source: Everyday Italian, Giada de Laurentis

INGREDIENTS:

For the Tiramisu Cream:
500 grams Greek Yoghurt
250 grams Mascarpone Cheese
100 grams Heavy Whipping Cream
150 grams White Sugar
1 Vanilla Bean

For the Coffee Syrup:
180 ml of Strong Coffee or Espresso
35 grams White Sugar

For the biscuits:
1 package Savoiardi "Lady Fingers" (from Dr. Schaer)

Unsweetened cocoa powder and chocolate shavings for garnish.

DIRECTIONS:

For the Tiramisu Cream:
In a large bowl, blend the Greek Yoghurt and Mascarpone cheese with your electric mixer until smooth. Add the sugar and mark of 1 Vanilla bean. In a clean bowl whip the heavy cream until soft peaks form. Gently fold the whipped cream into the mascarpone mixture. Set aside.

For the Coffee Syrup:
In a small saucepan combine the coffee (or espresso) and sugar and boil over low - medium heat until the coffee slightly thickens. Remove from heat and set aside

Assemble the Tiramisu:
Break up the lady finger biscuits and distribute in the glasses. Top with some coffee syrup. Top with tiramisu cream (you can use a piping bag to pipe the cream into the glasses for a cleaner look). Repeat all layer, biscuits, coffee syrup, cream.  

Cover the glasses with cling film and chill in the fridge for at least 4-5 hours or overnight.

When you are ready to serve the Tiramisu, remove from fridge and garnish the top with unsweetened cocoa powder and chocolate shavings (white & dark chocolate)

INGREDIENTS:

250 grams Gluten Free Flour (Dr. Schaer Mix B or Doves Farm Bread Flour works well)
50 grams Gluten Substitute (from Orgran)
3 teaspoons Baking Powder
1/2 teaspoon Salt
150 grams Quark (this is a soft white cheese similar to yoghurt or cottage cheese available at Spinneys and Carrefour)
6 tablespoons Milk (or Lactose Free Milk)
1 Egg
6 tablespoons Canola Oil

Optional:
Seeds, like pumpkin, sunflower, etc. for topping

DIRECTIONS:

Sift together the flour, baking powder, salt and gluten substitute. In a seperate bowl mix together the quark, egg, milk and oil. Combine your wet and dry ingredients and mix till they form a dough. If needed you can add a little more flour after the dough has rested in the fridge, BUT remember that gluten free dough tends to dry out quickly so a little extra moisture is good. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.

Preheat your oven to 180 degress C. Line your baking sheet with parchment paper or a silicone mat. Cut the dough in 10 even pieces. With slightly wet hand shape the bread rolls. With a small, sharp knife make a small cross incision at the top and place the bread rolls on the prepared baking sheet.

if you like you can now add sunflower, pumpkin or any other seeds. Bake for approx. 25 minutes. Remove from oven and let cool on a wire rack. Enjoy with your favorite sweet or savory topping.