Have fun with Christmas cookies

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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.

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Gluten-free Digestives

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Do you have a craving for something sweet, perhaps a biscuit to break your appetite, but don’t want to indulge in a sin of gluttony? The answer is gluten-free Digestives, a mouth-watering solution, sweet to the point and, above all, without too much guilt.

In fact, this version of Digestive contains much less butter and much less sugar than the original recipe, so it will also be perfectly suited to accompany some blue cheese or a piece of Stilton.

What else? Have fun and watch the video to see how to prepare them step by step.

Gluten-free Digestives

52g carbohydrates per 100g without chocolate

Ingredients

  • 100g oatmeal*
  • 100g flour mix for bread, brand BiAglut**
  • 90g butter
  • 60g milk
  • 60g brown sugar
  • 40g dark chocolate
  • 8g baking powder*
  • 3g salt

**Ingredients specific for celiacs

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

Preparation

  1. In a food processor, mix all the ingredients except the dark chocolate and blend to a smooth, even dough. Depending on the oatmeal you use, you may have to add a bit more milk.
  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 round mould 5-6cm in diameter and bake them in a static oven preheated to 180°C for about 13 minutes.
  4. Melt the chocolate in the microwave or over very low heat, then dip in it one side of the digestives and let them cool down before serving.

Version with gluten of Digestives

Replace the gluten-free BiAglut flour with wheat flour and, if necessary, increase the amount of butter by 20g.

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Tuna loaf for everyone

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The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.

That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.

Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!

Tuna loaf

carbohydrates per 100g negligible

Ingredients

  • 400g canned tuna in oil
  • 50g pitted green olives*
  • 2 egg whites
  • 20g Parmigiano Reggiano cheese, grated
  • 20g salted capers
  • 20g anchovy fillets
  • 1/2 grated lemon peel
  • extra virgin olive oil, salt and pepper to taste

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

Preparation

  1. Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
    Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
  2. Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
    Remove from the heat and allow to cool.
  3. In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

  1. Slice the meatloaf and serve it with the olive and parsley sauce.

polpettone-di-tonno-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Tuna loaf

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

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Panna cotta with berries

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Are you planning a dinner party but still undecided about which dessert to bring to the table? No problem, we took care of it preparing an easy and delicious Panna cotta with berries.

Today we recommend a recipe for a soft dessert that combines the sweetness of cream with the pleasantly tart flavour of berries.
Easy to make and mouth-watering to eat, here’s how to prepare Panna cotta!

You can also watch the video to prepare it step by step with me!

Panna cotta with berries

11.30g carbohydrates per 100g

 

Ingredients for Panna cotta

  • 400g milk
  • 350g fresh cream
  • 80g sugar
  • 15g gelatine sheets* (corresponding to 3 sheets)
  • a bit of vanilla from the pod

Ingredients for the berry sauce

  • 390g berries (blackberries, raspberries and blueberries)
  • 20g agave juice*
  • 15g lemon juice

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

Preparation

  1. Pour the milk and cream into a saucepan, add the sugar and put everything on the heat, stirring occasionally so that the sugar dissolves well.
  2. Separately, soak the gelatine in water to soften it. When the milk is about to come to the boil, remove it from the heat and add the well-drained gelatine, stirring with a whisk.
  3. Let cool and fill moulds of the desired shape, then place them in the refrigerator for a few hours so that the mixture solidifies.

panna-cotta-ai-frutti-di-bosco-blog-uno-chef-per-gaia-ph-chiara-marando

  1. At this point, prepare the berry sauce. You can do this in advance, to save time, or just before serving the cake if you prefer it warm.
    Place the berries in a non-stick pan with the lemon juice and agave juice. Let them cook 5 minutes on high heat until they have released their deep red sauce. Wait until it has cooled down
  2. Remove the Panna cotta from the moulds and place it directly on the serving plate, then decorate it with the sauce.

panna-cotta-ai-frutti-di-bosco-blog-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Panna cotta with berries

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

Would you like another mouth-watering and easy-to-prepare soft dessert? Try Peach pudding with coconut and mint with no added sugar.

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Dinner-saving ideas: Rolled omelette

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There are dishes that are not only real meal-savers, but also manage to win over the palate from the very first bite. Dishes full of flavour, made from simple ingredients reminiscent of old recipes and our Rolled omelette, obviously gluten-free in this is unbeatable!

Here you will find the recipe that I love to make when the fridge is almost down to the bone, but remember that you can put whatever ingredients you have on hand, seasonal vegetables and herbs, in the Omelette Filling: it will never disappoint. And if you want to follow how to make it step by step, prepare it by watching the video recipe.

Rolled omelette  

5.11g carbohydrates per 100g

Ingredients for 4 servings

  • 8 eggs
  • 130g cooked ham*
  • 90g cheese of your choice that melts
  • 70g Parmigiano Reggiano cheese, grated
  • 50g breadcrumbs**
  • salt and extra virgin olive oil

**Ingredients specific for celiacs

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

Preparation

  1. Beat the eggs in a bowl, adding grated Parmesan cheese, breadcrumbs and salt.
    Then, put a few tablespoons of oil in a non-stick frying pan and, when it is hot, pour in the previously prepared egg mixture.
La preparazione del composto di uova

Preparation of the egg mixture

  1. The pan should be placed on the heat so that it only cooks the part of the omelette closest to you. When this has started to solidify, but the top is still perfectly soft, slightly tilt the pan and start stuffing with cooked ham and cheese.
Come arrotolare la frittata

How to roll the omelette

  1. With this movement, you allow the soft part of the omelette to slide to the bottom of the pan.
  2. Then roll the stuffed area on itself and continue with the same technique with the remaining omelette.
La cottura della frittata

The omelette cooking

  1. The recommendation is not to be in a hurry and to gradually cook all the parts evenly: follow the video recipe to make sure you don’t make mistakes.
La frittata farcita pronta per essere gustata

The Rolled omelette ready to be eaten

Version with gluten of Rolled omelette

Replace the gluten free breadcrumbs with standard breadcrumbs; no other adaptation is needed.

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