Carrot and almond cakes: the perfect breakfast

Carrot and almond cakes are a perfect solution for so many eating occasions: breakfast, snack, end of meal, garden party or picnic, the combination of carrots and almonds in the preparation of cakes and desserts is always a winner.

These sweets bring together the needs of type 1 diabetes and celiac disease with ease and great taste: the two main ingredients are in fact almonds and carrots, a much-loved classic, the right mix of lightness and taste that brings to mind the flavours of yesteryear, the ones we used to taste when we were kids.

Since you will be able to make so many sweets with this recipe, you can store them in the freezer and take them out at the last moment, perhaps by popping them for a few seconds in the microwave or a few minutes in the conventional oven, and you will always enjoy them as if they were freshly made.

If you are thinking of breakfast, also try the Braid with ricotta, apricots and chocolate chips.

Carrot and almond cakes

46g carbohydrates per 100g

Ingredients

  • 300g almonds, peeled
  • 300g carrots
  • 250g sugar
  • 150g wholemeal rice flour*
  • 4 eggs
  • 16g baking powder*
  • 1 bit of vanilla from the pod
  • a pinch of salt

*Ingredients whose labels must read “gluten-free” (or, in Italy, they may be listed on  Prontuario AIC)

Preparation

  1. Chop the almonds and carrots separately and set them aside. Whip the egg whites and set them aside for a moment.
  2. In a bowl or planetary mixer, whip the egg yolks with the sugar until white and frothy, then add the almonds, carrots, flour, baking powder, vanilla, salt and, as a last ingredient, the egg whites.
  3. Pour the mixture into cupcake tins of the desired size: they are perfect size for breakfast in the morning!
  4. Bake in a convection oven preheated to 160°C for about 25 minutes.
dolcetti-carote-mandorle-senza-glutine-uno-chef-per-gaia

Carrot and almond cakes

Version with gluten of Carrot and almond cakes

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Gluten-free Sbrisolona almond cake

In the Emilian and Mantuan tradition, it is one of the most popular desserts, the perfect end to a meal to be savoured piece by piece, perhaps accompanied by a delicate cream or, for the greediest and most traditionalists, with sabayon. Fragrant, crispy and crumbly: this is my gluten-free Sbrisolona, the cake that is best enjoyed down to the last crumb.

Compared to more traditional Sbrisolona recipes, this gluten-free version contains less butter and fewer eggs to make it more diabetes-friendly without taking away the richness of its flavour and inimitable texture: remember to break it up with your hands so that the pieces are uneven and form crumbs… which everyone will try to grab!

Preparing it is so simple that you will find yourself making it whenever you have guests and little time. And if you like crumbs, don’t miss the Oat and ricotta crumble.

Gluten-free Sbrisolona

55.2g carbohydrates per 100g

Ingredients

  • 250g almonds (of which 150g with peel and 100g peeled)
  • 250g flour mix for bread, brand BiAglut**
  • 170g butter
  • 150g coarse corn flour*
  • 150g sugar
  • 50g wholemeal rice flour*
  • 2 eggs
  • grated rind of 1 lemon

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on on  Prontuario AIC)

Preparation

  1. Chop the almonds very coarsely, leaving some whole.
  2. Mix all ingredients in a bowl.
  3. Cover a round baking tin 30-32cm in diameter with parchment paper, pour the mixture onto it and spread it out with your hands in an even layer. Finally, bake in a convection oven preheated to 160°C for about 35 minutes.
  4. Once cooled, break it up with your hands into nice irregular pieces.
sbrisolona-senza-glutine-ph-chiara-marando

Gluten-free Sbrisolona

Version with gluten of Sbrisolona

Replace the gluten free Biaglut flour with an equal amount of wheat flour.

/0 Comments/by

Christmas biscuits

Christmas is only a few days away, and in the air you can smell that good scent of celebrations, warmth and longing for closeness that characterises this time of year. It is the time when we think of our loved ones, get together to exchange greetings and gifts and since we believe that a sweet homemade gift is always much appreciated, why not bake these Christmas biscuits?

Enjoy not only baking them, but also wrapping them in nice paper with colourful ribbons and lace.

Let’s begin!

Christmas biscuits

51.25g carbohydrates per 100g

Ingredients

  • 100g granola*
  • 100g gluten-free bread flour mix, brand Revolution**
  • 70 g butter
  • 50g brown sugar
  • 1 egg
  • 45g milk
  • 20g oatmeal*
  • 10g cocoa
  • 8g baking powder*
  • 3g salt
  • cinnamon and ginger powder, icing sugar* for decoration

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, or, in Italy, present on  Prontuario AIC)

Preparation

  1. In a food processor, chop the granola somewhat coarsely, then add all the other ingredients and mix to obtain a smooth and even mixture; flavour with cinnamon and ginger powder to taste.
  2. Cover the dough with cling film and leave to rest for 30-40 minutes in the refrigerator.
  3. Roll out the dough to a thickness of about half a centimetre, cut out the biscuits with a star-shaped mould and bake them in a static oven preheated to 180°C for about 13 minutes.
  4. Dust the biscuits with icing sugar to taste. Try them dunked in milk for breakfast.

 

biscotti-di-natale-senza-glutine-ph-chiara-marando

Christmas biscuits

Version with gluten of Christmas biscuits

Replace the gluten-free flour with wheat flour.

 

 

/0 Comments/by

Dairy-free fruit cheesecakes

December is the month of dinners, aperitifs and delicious social moments, accompanied by the desire to wish each other well and celebrate the arrival of Christmas. But delicious doesn’t necessarily mean heavy, and Dairy-free fruit cheesecakes are perfect for those who have to deal with diabetes and coeliac disease, but also for those who are lactose intolerant.

This very simple, yet colourful and tasty recipe is therefore an idea not only for an end-of-meal dessert, but also for a snack or a fun breakfast.

These cheesecakes were also enthusiastically received at the last Parma Ham Festival where the focus was on food intolerances and how to look for solutions to avoid giving up taste and eye catching ideas. And for a savoury snack idea, try the Gluten free potato pizza with olives.

Dairy-free fruit cheesecakes

carbohydrates 13.47g per 100g without chocolate decorations

Ingredients for 12 servings

  • 500g white soy yoghurt*
  • 250g blueberry soy yoghurt*
  • 120g mixed fruit (kiwi, blueberries, raspberries, peaches, mango, etc.)
  • 70g sugar coated peanuts* or nut brittle*
  • 30g brown sugar
  • 12 dark chocolate decorations*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Add brown sugar to the white soy yoghurt and mix well.
  2. Take 12 single-portion cups and place 4 sugar coated peanuts or small pieces of nut brittle on the bottom of each one. Place 2 heaped tablespoons of white yoghurt on top of the base, then a heaped tablespoon of blueberry yoghurt, spreading it so that it covers the light yoghurt: the colour is in strong contrast, so you should see a clear separation.
  3. Decorate each cup with 2 slices of fruit, varying so that they are very colourful and cheerful. Finally, add a chocolate decoration to each cup and serve.
finte-cheesecake-alla-frutta-senza-glutine-uno-chef-per-gaia

Dairy free fruit cheesecakes

 

Version with gluten of Dairy free fruit cheesecakes

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Braid with ricotta cheese, apricots and chocolate chips

Today we are going to bake mixing good and tasty ingredients to prepare an equally tasty dessert: Braid with ricotta cheese, apricots and chocolate chips.
A creamy, fresh and delicate filling enclosed in a soft and fragrant short pastry. A mix of flavours that make this dessert a real temptation for every moment of the day. Want another breakfast idea? Try these Rice and buckwheat biscuits.

Braid with ricotta cheese, apricots and chocolate chips

41.84g carbohydrates per 100g

Ingredients for the shortcrust pastry

  • 300g flour mix for bread, brand BiAglut**
  • 150g butter
  • 100g wholemeal rice flour*
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of vanilla pod

Ingredients for the filling

  • 400g mixed ricotta
  • 80g dried apricots
  • 20g chocolate chips*
  • 3g powdered sweetener* or a few drops of liquid sweetener*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Knead all the ingredients for the shortcrust pastry until you obtain a firm, smooth ball. Cover the dough with cling film, then let it rest in the refrigerator for the time needed to prepare the filling.
  2. Mix the ricotta until it is perfectly creamy and lump-free; add the sweetener (or sugar to taste), chopped apricots and chocolate chips, then mix well.
La preparazione della treccia di ricotta, albicocche e gocce di cioccolato

Preparing the braid with ricotta cheese, apricots and chocolate chips

  1. Roll out the shortcrust pastry to form 3 rectangles measuring approximately 25×20 cm. In the centre of the rectangle, parallel to the long side, form a cylinder of ricotta filling. On both sides of the filling, cut the pastry as if forming a fringe. Starting from one end, fold the first two strips of shortcrust pastry, crossing them over each other in a braid-like manner; continue until complete.
La treccia di ricotta, albicocche e gocce di cioccolato prima di essere infornata

Braid before baking

  1. Place the 3 plaits on a baking tin covered with parchment paper and bake them in a static oven preheated to 180°C for about 20 minutes.
La treccia di ricotta, albicocche e gocce di cioccolato pronta per essere gustata

Braid ready to be enjoyed

Version with gluten of Braid with ricotta cheese, apricots and chocolate chips

Replace the BiAglut flour with an equal amount of wheat flour. No other adaptation is needed.

/0 Comments/by

Vegan chocolate biscuits

It was a challenge I wanted to try, namely to bake Vegan chocolate biscuits because on one of my trips I tasted a vegan biscuit that really bewitched me. After many trials, I have finally arrived at a version that the whole family loves, but beware that vegan does not mean low-calorie and low-carbohydrate!

So let’s enjoy these biscuits, but in moderation, also because it’s hard to stop once you’ve tasted them! Other biscuits? Try these Coffee flavoured ones.

Vegan chocolate biscuits

62.28g carbohydrates per 100g

Ingredients

  • 100g fine corn flour*
  • 100g fat emulsion (with Zero butter)*
  • 80g dark chocolate*
  • 75g teff flour*
  • 75g sugar
  • 65g Moscovado sugar
  • 60g hazelnuts
  • 40g water
  • 30g bitter cocoa*
  • 7g soy lecithin*
  • 4g baking powder*
  • 1 vanilla pod

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Vegan chocolate biscuits

  1. Start by chopping the hazelnuts to a flour-like powder; then chop the dark chocolate; prepare an emulsion with water and soy lecithin.
  2. Whip the plant butter with the sugars and add all the other ingredients until you obtain a firm dough; cover it with cling film and place in the refrigerator about 30 minutes.
  3. When the time has elapsed, take the mixture and form small balls of 40g each; arrange them on a baking tin covered with parchment paper at a distance of 5cm; finally, place in the refrigerator for another 30 minutes.

ricetta-biscotti-vegani-uno-chef-per-gaia

  1. The last step is to bake your chocolate balls in a static oven preheated to 180°C for 15 minutes. You can decorate each ball with 1 hazelnut before baking.

ricetta-biscotti-vegani-uno-chef-per-gaia

  1. Once baked, let the sweets cool and serve.

ricetta-biscotti-vegani-uno-chef-per-gaia

Version with gluten of Vegan chocolate biscuits

The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.

/0 Comments/by

Charlotte Mont Blanc: New year’s eve ideas

If you have decided to spend New Year’s Eve at home with friends, you will certainly be struggling with recipes for the New Year’s Eve dinner. Yes, because it is not enough to make something good to eat, you also have to surprise your guests with dishes worthy of a chef, admit it! Then we have the perfect dessert for you: Charlotte Mont Blanc.

If you don’t like chestnuts, how about a Celebration Sacher?

Don’t be afraid, making it is much easier than you might expect. Let’s begin!

Charlotte Mont Blanc

36.23g carbohydrates per 100g

Ingredients for 10-12 servings

  • 500g chestnut cream or compote*
  • 500g fresh cream
  • 150g boiled and peeled chestnuts (it will take about 45 minutes to cook them in boiling water)
  • 150g ladyfingers**
  • 80g Marrons glacés*
  • 70g milk
  • 10g bitter cocoa*
  • 10g gelatine sheets*
  • 1 vanilla pod

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Charlotte Mont Blanc

  1. Soak the gelatine in cold water, then dissolve it in a few tablespoons of cream and leave to cool.
    Whip the cream and set aside a small amount that will be used to decorate the cake. Gradually fold in the chestnut cream in the whipped cream, taking great care not to make it go flat. Chop 60g of marrons glacés, add them to the chestnut and cream mixture and finally add the melted gelatine.
  2. Take a tall mould with a diameter of about 20cm (we used a rather high cake tin with a larger diameter, so the biscuits turned out to be further apart), cover it with cling film, cut the ladyfingers on one side by removing about 1.5-2cm of the length and lay them along the edge of the mould resting them on the cut side. Pour the chestnut and cream mixture inside the mould lined with the ladyfingers, cover with foil and refrigerate for at least 3 hours.
  3. In a small saucepan, place the boiled and peeled chestnuts with the contents of a vanilla pod on the stove, add the milk and cook for about 10 minutes. Then incorporate the bitter cocoa and whisk to obtain a rather thick and homogeneous cream, adding some extra milk if necessary. Cover with cling film and set aside.
  4. Remove the mould with the ladyfingers and cream from the refrigerator and, with the help of the clingfilm underneath, put the Charlotte on a cake stand, then remove the clingfilm on the sides with the help of scissors or a sharp knife, and tie the cake with a decorative bow.
  5. Using a potato masher, mash the chestnut and cocoa cream inside the circle of ladyfingers, on top of the cream mixture; finally, decorate with cream tufts and the remaining chopped marrons glacés.
Ricetta-charlotte-mont-blanc-senza-glutine-uno-chef-per-gaia

Charlotte Mont Blanc ready to be enjoyed

Version with gluten of Charlotte Mont Blanc

Replace the gluten-free ladyfingers with standard ones, no further adaptations are needed.

/0 Comments/by

The magic of Christmas in a Cookie house

We are dealing with the last Christmas decorations and couldn’t resist… eggs, flour, butter and the shortcrust pastry was practically ready. Creativity made us create a colourful and imaginative Cookie house, our classic to put as a centrepiece for the holidays.

While making the Cookie house, don’t stop the creative mood and maybe even make some Christmas cookies to hang on the tree!

Cookie house

66g carbohydrates per 100g of cookie without icing

Ingredients for the shortbread

  • 400g gluten-free cake flour** (for flour with gluten, see below)
  • 150g butter
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of salt, 1 pinch of vanilla

Ingredients for the icing

  • 150g icing sugar*
  • 25g pasteurised egg white

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of the Cookie house

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Stir in the baking powder and vanilla.
  2. With the shortcrust pastry, prepare the house pieces using special moulds. Bake the pieces in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.
  3. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm.

casette-di-biscotto-uno-chef-per-gaia

casette-di-biscotto-uno-chef-per-gaia

  1. Fill a pastry bag with the icing and decorate the pieces as desired. Once the icing has dried, assemble the little house with the help of someone to hold the biscuits in place until the icing has solidified.

casette-di-biscotto-uno-chef-per-gaia

casette-di-biscotto-uno-chef-per-gaia

Version with gluten of Cookie house

Replace the 400g gluten free flour with your regular cake flour.

/0 Comments/by

Have fun with Christmas cookies

,

We love preparing biscuits for the holiday season! Today we got inspired by colours, the result was some fun Christmas cookies, naturally in a gluten free version.

Take some time and play with us to create many different decorations and enjoy this video for more ideas for decorating cookies.

Or even make a beautiful Cookie house to decorate your Christmas table.

Christmas cookies

67g carbohydrates per 100g of cookie without icing

Ingredients for the shortcrust pastry

  • 250g wholemeal rice flour*
  • 250g bread flour mix for bread, brand BiAglut**
  • 200g butter
  • 150g sugar
  • 3 eggs
  • 4g baking powder*
  • 1 pinch of salt, 1 grated lemon peel

Ingredients for the hard icing

  • 150g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

Ingredients for the soft icing

  • 140g icing sugar*
  • 25g pasteurised egg white
  • food colours as needed*

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation of Christmas cookies

  1. Place the flour, butter, sugar, salt and eggs in a mixing bowl. Mix well, then add baking powder and grated lemon zest. Cover with a piece of cling film and leave to rest for the time needed to prepare the icing, about 10-15 minutes.
  2. The icings are almost identical, but their texture changes, as they have different functions: hard icing is used to draw outlines and make decorations, while soft icing is used to fill the inner areas inside the outlines. The given proportions are used to obtain white-coloured icings; starting with the white colour, colours can be added to obtain the various nuances.
  3. It is important to remember that if the colours are liquid, a little more icing sugar may have to be added to achieve the same texture of the initial white icings.
  4. Take bowls with rounded bottoms, one for each colour you wish to prepare. For the hard white icing, place 25g of pasteurised egg white in a bowl and gradually add 150g of icing sugar, stirring with a spoon so that the mixture is smooth and even. For the soft icing, repeat exactly the same procedure, adding 140g icing sugar.
  5. Starting with the white bases, add the necessary colours and sugar to obtain the various nuances, both hard and soft.
    The hard icing will be used with a pastry bag with a tip of about 1mm, while the soft icing will be applied using a teaspoon and the rounded tip of a knife.
  6. Cover all frostings with tight clingfilm until they are used.
    Roll out the short pastry with a rolling pin to a thickness of about 5mm, cut the biscuits into the desired shapes, place them on a baking tin covered with parchment paper and bake them in a ventilated oven preheated to 160°C for 10 minutes.
  7. When the biscuits have cooled down completely, form the outline with one of the hard icings, white or coloured; cover the surface of the biscuit inside the outline using the soft icing to be spread with the help of a round-pointed knife so that no gaps are left. Let the icing dry for at least 15 minutes before making other decorations with a pastry bag on the soft icing to avoid colour smudging.

biscotti-di-natale-senza-glutine-uno-chef-per-gaia

  1. For each biscuit, you need on average of 5g of icing, so it is important to remember to add 5g of carbohydrates per biscuit in the carbohydrate count.

biscotti-di-natale-senza-glutine-uno-chef-per-gaia

Store the biscuits in a tin or a sealed cake tin… they will stay delicious for over a week.

Version with gluten of Christmas cookies

Replace the gluten-free BiAglut flour with the same amount of your usual baking flour.

/0 Comments/by

Cookie Christmas trees

Christmas is approaching and we would like to recommend a sweet preparation that can become a delightful gift to give your friends, an original placeholder for the table, or a small ornament to decorate home over the Christmas period: Cookie Christmas trees.

Moreover, baking Cookie Christmas trees is a wonderful opportunity to involve the little ones at home in manual and creative activities that will make the result even more special, whether to be eaten at breakfast on festive days or to be given as gifts to loved ones.

It takes dexterity and a little patience, but the result will give you great satisfaction.

Roll up your sleeves, let’s start making Cookie Christmas trees, and if you want to get creative, also try Christmas cookies and  Cookie handleouse.

Cookie Christmas Trees 

66g carbohydrates per 100g of cookie without icing

  • 400g gluten-free cake flour**
  • 150g butter
  • 100g sugar
  • 2 eggs
  • 8g baking powder*
  • 1 pinch of salt, 1 pinch of vanilla

Ingredients for the icing

  • 150g icing sugar*
  • 25g pasteurised egg white

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the flour, butter, sugar, salt and eggs in a bowl. Mix well, then add the baking powder and vanilla.
  2. With the shortcrust pastry, prepare cookies using 6 descending star-shaped moulds. Bake the cookies in a static oven preheated to 180°C for 10-15 minutes. Let them cool down.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

  1. For the icing, mix the pasteurised egg white with the icing sugar until smooth and firm. Fill a pastry bag with the icing and decorate the stars as desired. Once the icing has hardened, stack the cookies on top of each other, securing them with a little icing to form a Christmas tree. If you want to make other cookies, check out this recipe.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

Version with gluten of Cookie Christmas trees

Replace the gluten free flour with the same amount of standard cake flour.

alberelli-di-natale-senza-glutine-uno-chef-per-gaia

/0 Comments/by