Tag Archive for: dolci senza glutine

Gluten-free sweets: Coconut puddings with liquorice flavoured chocolate cream

On these summer days, people look for something cool to quench the feeling of excessive heat, but taste always comes first. Our idea is an alternative to ice cream, a mouth-watering soft dessert with contrasting flavours to savour: Coconut puddings with liquorice flavoured chocolate cream. 

If you like cold desserts, try these Mini cheesecakes.

Coconut puddings with liquorice flavoured chocolate cream

19.57g carbohydrates per 100g coconut puddings without cream

Chocolate flavoured liquorice cream 

30.31g carbohydrates per 100g

Ingredients for 6 servings

  • 200g milk
  • 200g coconut milk
  • 150g fresh cream
  • 3 egg yolks
  • 50g sugar
  • 50g brown sugar
  • 45g grated coconut*
  • 25g wholemeal rice flour*
  • 1 organic orange
  • almond or hazelnut oil

Ingredients for the liquorice flavoured chocolate cream

  • 50g fresh cream
  • 35g water
  • 30g sugar
  • 25g dark chocolate*
  • 15g bitter cocoa powder*
  • 1 teaspoon powdered liquorice*
  • 6 raspberries

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

Preparation

  1. Bring milk, coconut milk and grated coconut to the boil, then remove from the heat and leave until the mixture has cooled.
  2. Beat the egg yolks well with the sugars, then add the rice flour while continuing to stir and the coconut-flavoured milk through a sieve (so that the grated coconut is removed). Place everything in a saucepan and over low heat, stirring until it starts to thicken. Remove from the heat, flavour with grated orange peel and leave to cool, stirring occasionally.
  3. Whip the cream and finally fold it into the coconut mixture so that it does not lose airiness.
  4. Brush 6 single-portion moulds with almond or hazelnut oil and fill them with the cream. Place in the freezer for about 6 hours.
  5. Prepare a chocolate cream. Dissolve the cocoa in the water, then add cream and sugar and cook over medium heat, simmering for 5 minutes, stirring well with a whisk (the temperature should be between 70 and 80 degrees). Turn off the heat and add the dark chocolate, stirring until completely melted; continue stirring until the temperature has dropped well, then add 1 teaspoon of liquorice powder, stir well and store in the refrigerator.
  6. Take the puddings out of the freezer, remove them from the moulds, place them on a serving plate and wait 30 minutes before serving. When serving, top them with 1 spoonful of liquorice flavoured chocolate cream and garnish with 1 raspberry.
Budino-cocco-crema-cioccolato-liquirizia-senza-glutine-uno-chef-per-gaia

Coconut pudding with liquorice flavoured chocolate cream

 

Version with gluten of Coconut puddings with liquorice flavoured chocolate cream

The recipe contains only naturally gluten free ingredients or ingredients bearing the gluten free wording, so no adaptation is necessary for its version with gluten.

If you like creamy desserts, also try Mahalabiya a journey through flavours.

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Gluten-free lavender biscuits: scented treats

Why make lavender biscuits? Simply because we met Francesca D’Ambrosio , who on the hills of Parma, precisely in Bazzano, runs the farm Orto di Coccinellewhere she grows organic lavender and saffron, tending them by hand and in complete harmony with nature. It is a corner of paradise where butterflies, ladybirds and birds reign supreme. With these biscuits, we close our eyes and relive the experience of so much peace, beauty, fragrance and taste.

If you love biscuits, try also these Rice and buckwheat biscuits.

Lavender biscuits

50.33g carbohydrates per 100g

Ingredients

  • 170g flour mix for bread, brand BiAglut**
  • 130g butter
  • 110g almonds, peeled
  • 100g sugar
  • 45g wholemeal rice flour*
  • 35g blue corn flour**
  • 1 egg
  • 2 g organic lavender flowers
  • a pinch of 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, grind the almonds to a flour. Add the other flours, sugar, butter, egg and salt and mix to incorporate all ingredients well. Finally, add the lavender flowers.
  2. Take pieces of shortcrust pastry weighing 20g each, form them into balls, then flatten and place them on a baking tin covered with parchment paper, spacing them at least 2cm apart. Bake them in a static oven preheated to 180° for about 15 minutes.
  3. They are irresistible biscuits both for breakfast and for an afternoon tea or to accompany coffee at the end of a meal.
I biscotti alla lavanda pronti per essere gustati con un tè

Lavender biscuits ready to be enjoyed with tea

Version with gluten of Lavender biscuits

Replace the BiAglut flour with an equal amount of conventional cake flour.

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Gluten-free baking: Desert roses

You know those old-fashioned sweets, the ones that smell of good food and tradition? We love them and thought we would prepare a simple but very tasty recipe, biscuits that are a temptation to enjoy on their own or to accompany tea: gluten-free Desert Roses.

Their shape is unmistakable, their texture crispy and their taste delicately enveloping, in short, they are perfect for breakfast or a snack during the day, perhaps even accompanied by tea or coffee. Have a look also at my Coffee biscuits if you want to enrich your choice!

If you are short on time and do not like to cut biscuits, this is definitely the right recipe for you.

Desert Roses

48.5g carbohydrates per 100g

Ingredients

  • 80g almonds, peeled
  • 70 g organic cornflakes Sarchio**
  • 60g raisins
  • 50g flour mix for bread, brand BiAglut**
  • 50g corn starch*
  • 50g sugar
  • 45 g butter
  • 1 egg
  • a bit of vanilla from the pod
  • 4g baking powder*
  • a pinch of salt

**Ingredients specific for celiacs

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

Preparation

  1. Soak the raisins in lukewarm water.
  2. In a food processor, grind the almonds to a floury mixture, then add the flour, corn starch, butter, egg, vanilla, salt, sugar and baking powder; mix to incorporate all ingredients well. Finally, add the squeezed raisins.
  3. Pour the cornflakes onto a sheet of baking paper. With a teaspoon, take an amount of dough the size of a large walnut and roll it over the cornflakes so that they adhere to the surface.
  4. Place the desert roses on a baking tray covered with parchment paper and bake them in a static oven preheated to 180° for about 20 minutes.
Rose del deserto senza glutine

Gluten free desert roses

Version with gluten of Desert roses

Replace the BiAglut flour with 50g wheat flour and use standard cornflakes.

 

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The traditional Bishop’s cake in my gluten-free version

Torta del Vescovo (Bishop’s Cake ) is typical of the towns in the province of Parma and the name is intended to recall its importance. Indeed, while the plum jam tart is perhaps one of the classics par excellence, given the popularity of the Plum trees in this area, in the past chocolate was a rather rare ingredient and therefore reserved for special occasion desserts (such as a Valentine’s Day Sacher?).

Well, as the name suggests, this cake used to be prepared when the bishop travelled to provincial towns to celebrate the confirmation of children: in its simplicity, the contrast between jam and chocolate makes it a real treat.

Another cake? Try this with fresh fruit.

Bishop’s cake

48.83g carbohydrates with cake basted with

70g fruit juice, no liquor

Ingredients for the dough

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

Ingredients for filling and coating

  • 450g plum jam with no added sugar*
  • 150g dark chocolate with no added sugar*
  • 80g fresh cream
  • 20g butter
  • rum and other dessert liqueurs*, water syrup and/or fruit juice

**Ingredients specific for celiacs

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

Preparation

  1. Prepare the shortcrust pastry in the traditional way, i.e. by mixing all the ingredients until a compact and homogenous dough is obtained. If necessary, add one or two tablespoons of milk to obtain the right texture. Cover the pastry with cling film and place it in the refrigerator for about ten minutes.
  2. With the help of a sheet of parchment paper, roll out a little more than half of the shortcrust pastry to form a disk to cover a baking tin about 26cm in diameter, leaving the edges slightly high so that they can be folded well once the cake is filled.
  3. Stuff the pastry with jam and cover with a second disc, trim the edges if they are too high and fold them inwards using a fork to press them down well so that the jam does not spill out during baking.
  4. Bake in a static oven preheated to 180°C for 30 minutes or anyway until lightly browned. Let the cake cool completely.
  5. Prepare a syrup with about 70g water and a tablespoon of sugar, or a few drops of sweetener (alternatively use the same amount of fruit juice), add the liqueurs and leave to cool.
  6. With a toothpick, pierce the surface of the cake, then use a brush to wet it well with the syrup-liquor mixture.
  7. Melt the chocolate with the cream on a very gentle heat, or in the microwave, then add the butter, mix well and coat the surface of the cake perfectly.
La torta del vescovo: una crostata con marmellata di prugne ricoperta di cioccolato

Bishop’s cake: a tart with chocolate-covered plum jam

Version with gluten of Bishop’s cake

When preparing the pastry, replace the 300g of gluten-free flour and 100g of rice flour with 400g of standard cake flour.

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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.

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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.

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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.

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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.

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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.

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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.

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