Dark Cherry Mini Tarts

Cupcakes and sliders move over! Mini-tarts are the new delicious thing hitting the town. Think about them as mini pies you can enjoy guiltless… and gluten free and fodmap free.

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This recipe was adapted from the Coconut Mama, and I think it could really work as a quiche too. In terms of the crust, you’ll find tons of crusts that are gluten free around the web…but as much as I’ve tried  with coconut oil, it was the real butter that did the trick.

I used frozen cherries, but you can use whatever is in season these days…blueberries, strawberries, you name it. The meringue is time consuming, but worth it if you have guests to impress, or you want to sound like a sophisticated chef. “Meringue-ing” is not a verb yet, but one day…maybe.

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Ok. Here it goes…

Ingredients:

For the crust:

  • 1/2 cup unsalted butter, Melted
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 3/4 cup coconut flour – click here for link
  • 1-3 tablespoons sugar (to taste)

For the filling:

  • 3 cups of cherries or other fruit
  • 1 cup of sugar
  • almond extract
  • 1/4 cup of orange juice

For the meringue:

  • 2 egg white
  • 4 tablespoons suga
  • 1/2 teaspoon vanilla

Directions

Set the oven to 425 degrees and grease a muffin or cupcake pan. In a bowl, beat the butter for the crust, the eggs, and the rest of the ingredients until you form a ball (it should not be too sticky, or too crumbly). Carefully divide it with a spoon or your fingers and form pie crusts in each cupcake hole. Bake for 10 minutes. Cool on cooling rack.

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For the filling, in medium to high heat, drop the cherries or the other fruit until they start juicing…soon it will come to a boil. (Around 15 minutes). Add the sugar and mix with a wooden spoon continuously. Add the almond extract and the orange juice, cover and simmer in low until most of the liquid is consume and the mix is thick (slightly thicker than jam). Cool.

Finally, for the meringue, set the broiler in the oven. Beat the egg whites in high until they form peaks. Add the sugar and vanilla essence carefully, and beat in slow until the meringue thickens and you can pipe it.

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On a cookie sheet lined with parchment paper, carefully set the pie crusts, fill them with the cherry filling and pipe the meringue. Then, paying a lot of attention, toast the meringue in the oven (don’t let it burn!). Remove from the oven and cool.

Enjoy with tea, cappuccino and good friends.

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Pink Lemonade Gluten-Free Girly Cupcakes

Getting ready for the summer, and feeling girly… Pink Lemonade Cupcakes!

They are made in a breeze, as I recommend you use a gluten-free cake mix, lemons and frozen or fresh cherries for the pink color. (I try to use fresh ingredients and no dyes if I can).

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Ingredients

For the cake:

1 gluten-free cake mix (Glutino, for example), plus all ingredients needed to prepare the cake as directed

Lemon zest of 1 lemon

Lemon juice of 1 lemon

For the frosting:

3 cups of powdered sugar

1/4 cups of butter, softened

1/4 cup of lemon juice

Lemon zest to taste

4 frozen cherries, defrosted and pureed to get the juices out

Yields around 12 cupcakes.

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Directions

Set the oven to bake to 325. In a medium-sized bowl prepare the cake mix as directed, and carefully add the lemon juice. Fold the lemon zest towards the end, with a spoon or rubber spatula.

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Line a pan with cupcake liners (make them pink! or yellow! have some fun here), and fill them up to 2/3 each with the mix.

The cupcakes will be done in 25 to 30 minutes. You know when… when you insert a clean fork and nothing comes out with it. Don’t overbake them or you will have a very dry cupcake! Ok, now you can remove them from the oven and place them on a cooling rack.

At this point you can break one and taste it. It’s allowed.

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The frosting is my favorite part. Soften the butter first by beating it at medium to high speed. Add a little bit of the lemon juice, a little bit of the sugar, and so forth. When you are about to be done, add 1 tablespoon of the cherry juice… beat again. You can add more cherry juice until you get the pink of your dreams… If it gets too soft, add a little bit more of powdered sugar.

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And now you are ready to frost your pink cupcakes. I cut very small slices of lemon as a garnish, and use mini straws to keep the motif a little bit more fun.

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Find the right taste of lemon for you… I like them super zesty, but I’ve tamed the lemon quantities in this recipe.

Recipe adapted to gluten-free from Your Home Based Mom. Thank you! 

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Cherry almond and chocolate gluten-free whoopie pies from cake mix

Go whoo-hoo with this easy and simple recipe for gluten-free whoopies… From a cake mix! Chocolate batter perfectly complements the velvety sweetness of the cherry almond butter frosting. For the batter: A vanilla gluten-free cake mix (remember to check for … Continue reading

Almond Crescent Cookies – No Yolks!

I really like this recipe! It doesn’t even carry yolks. And they look pretty amazing as well.

Gluten Free Gus

One of our very favorite cookies!  Serve them for breakfast with a strong cappuccino – they’re a perfect stand in for an Almond Croissant!

Almond Crescent Cookies

Click Here To Print Recipe

INGREDIENTS:

7 oz. Almond Paste (not marzipan –Love n Bake makes a readily available GF product.)

1 oz. Almond Flour (remember, you can make your own in a coffee mill.)

1 egg white

4 oz. (½ c.) light brown sugar

¼ teaspoon almond extract

Pinch salt

1 ½ Cup sliced almonds (might need more to fully coat all the cookies.)

Another egg white.

DIRECTIONS:

325 F oven; rack set at the middle. Cookie sheet lined with parchment paper.

  1. Blend almond paste, sugar and salt.
  2. Add 1 egg white and almond extract.
  3. Measure into 1 oz. pieces of dough and roll into balls (12)
  4. Whisk the other egg white in a smallish bowl.
  5. Spread the sliced almonds on…

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Brownie Mix! You can have your chocolate and eat it too.

I’m very careful with Bob Red Mill mixes. The idea of it are great, but if you carefully read the ingredients, you will see that non-FODMAP friendly things start to pop up… milk products being the biggest offenders. However, this mix was for the most part clear, and I really wanted something chocatly… so I tried it! I used almond milk instead of regular milk, but I kept the whole egg in (a splurge!).

Brownies come up around 210 calories each… I cooked them in a muffin tin, and they were about half a muffin. The taste was pretty good for gluten-free, and it was quick to make. I would definitely use this mix again!

Like with other fun products we need, Bobs Red Mill Gluten Free Brownie Mix (4X21 Oz) is sometimes hard to find. You can check your local store, and of course, always ready at Amazon.