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Today, Francesca Morandin gives us an idea to brighten up our day with a mouth-watering recipe that is perfect for sweetening certain moments of the day, such as breakfast, afternoon tea or coffee and, why not, even a tasty after-dinner drink: Coffee biscuits.

To enrich your table with more sweet temptations, try one of my favourite biscuits: gluten free Canestrelli.

Coffee biscuits

51.28g carbohydrates per 100g

Ingredients

  • 250g buckwheat flour mix, brand Petra 5**
  • 120g butter
  • 100g sugar
  • 50g hazelnut flour* (or hazelnuts to be blended into flour)
  • 40g milk chocolate with no added sugar*
  • 10g sprouted buckwheat flour* (optional)
  • 10g ground coffee
  • 1 cup of espresso coffee
  • 1 egg yolk
  • 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 planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is well whipped, add the ground coffee, egg yolk and espresso; mix everything together and only at the end add the buckwheat, hazelnut flour and sprouted buckwheat flour. Mix well and place in the refrigerator for a few hours.
  2. Roll out the shortcrust pastry between two sheets of baking paper and cut the biscuits into the desired shape or, as in this case, form a ball and place it in a paper cup.
  3. Bake in a static oven preheated to 175°C for 20 minutes.
    Meanwhile, melt the milk chocolate in a bain-marie, or in the microwave, and decorate just the tip of the biscuits.

biscottini-al-caffe-senza-glutine-uno-chef-per-gaia

Version with gluten of Coffee biscuits

Replace the Petra 5 flour with 280g cake wheat flour.

Warmer and longer days lead us to have the desire to organise aperitifs with friends, outdoor dinners or parties.
We are well aware of this, in fact the recipe we recommend today will not only serve as an accompaniment to sauces, deli meats or snacks, but also as a tasty afternoon snack: Maxi teff crackers.

Crispy, fragrant, tasty and easy to prepare… let’s see how!

Maxi teff crackers

65.12g carbohydrates per 100g

Ingredients

  • 150g gluten-free bread flour mix, brand Schär Mix B**
  • 150g water
  • 100g wholemeal rice flour*
  • 50g corn flour*
  • 50g teff flour*
  • 30g extra virgin olive oil
  • 7g fine salt
  • 3g brewer’s yeast

**Ingredients specific for celiacs

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

Preparation

  1. Mix together all the ingredients, except the oil, to form a smooth, even dough.

cracjer-al-teff-senza-glutine-uno-chef-per-gaia

2. Roll it out into very thin layers and cut into long, rather wide rectangles as desired; then place them on a baking tin covered with a sheet of baking paper, prick the surface with a fork and brush it with oil.

ricetta-senza-glutine-cracker-al-teff-blog-uno-chef-per-gaia

  1. If you wish, you can sprinkle the surface with sesame seeds or other seeds and herbs.
    Bake in a static oven preheated to 200°C for 10-15 minutes until crispy.

ricetta-senza-glutine-uno-che-per-gaia-cracker-al-teff

Now you can serve them!
Our tip: try them with Chickpea hummus!

Well, here we are with gluten-free Cardinali muffins… beautiful to look at, but especially delicious to eat.

Preparing them was a great fun because I needed someone from Sardinia who could teach me how to make the “real stuff”, so I invited my friend Maria Elena for a full immersion in Sardinian cuisine. So, together with Cardinali, we also prepared Culurgiones ravioli: amazing!

But let’s focus on the dessert now and find out what we need to prepare it!

Gluten free Cardinali muffins

63.18g carbohydrates per 100g

Ingredients

  • 200g gluten-free cake flour mix, brand Molino Dallagiovanna**
  • 200g sugar
  • 2 eggs
  • 90g milk
  • 75g seed oil
  • 8g baking powder*
  • 1 lemon peel, grated
  • icing sugar*

Ingredients for the pastry cream and to complete

  • 250g milk
  • 50g sugar
  • 2 egg yolks
  • 35g potato starch*
  • 1 whole lemon peel
  • alkermes liqueur* or raspberry juice with a few drops of red colouring*

**Ingredients specific for celiacs

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

Preparation

  1. Separate the egg yolks from the egg whites and whip the latter until stiff.
  2. Whisk the egg yolks together with the sugar until the mixture is light and fluffy. Add the grated lemon zest, oil and flour, alternating with milk until all ingredients are well incorporated. Finally, add the sifted baking powder and lastly the egg whites.

Uno-Chef-per-gaia-cardinali-senza-glutine.Foto Chiara Marando

  1. Place 3-4 cm diameter ramekins inside silicone moulds, or aluminium ramekins, so that they do not get deformed during baking filling ¾ of the ramekins.
    Bake at 180°C for 15 to 20 minutes until golden brown; let cool.
  2. Meanwhile, prepare the cream. Heat the milk with the lemon peel. Beat the egg yolks with the sugar, add the flour and mix well. Pour the lukewarm milk into the freshly prepared mixture and mix until smooth. Place everything on the heat and let it simmer, stirring with a whisk until the cream has thickened. Remove it from the heat and let it cool covered with cling film.
  3. And now assemble the cake.

Uno-chef-per-gaia-ricetta-senza.glutine-Foto Chiara Marando

  1. Holding a small knife at an angle, cut a cone and remove it whole from the sweets. Using a teaspoon, moisten the freshly hollowed-out inside with alkermes or red juice and do the same with the cones, dipping them in the coloured liquid until they are completely red.

uno-chef-per-gaia_Foto Chiara Marando

  1. Pour the cream into the holes you have drilled in the cakes and sprinkle with icing sugar. Finally, cover all the sweets with the cap, i.e. with the cones turned upside down with the tip facing upwards. Place them in the refrigerator and let them rest for a few hours to allow the cream to harden well.

uno-chef-per-gaia-ricetta-cardinali-senza-glutine

Version with gluten of Cardinali muffins

Replace Molino Dallagiovanna gluten-free flour with standard flour and reduce the amount of milk for the dough to 75g instead of 90g.

Whether it is for a hunger-breaking snack or a snack to take to school, attention to what children and young people eat during the day is very important. Needless to say, good, home-made things are always the best option, so Baked Panzerottini are just a great solution. If you want an idea for a sweet snack, try Mini apple strudels.

Of course, time is generally short and everyday commitments do not allow us to cook as much as we would like.

My recommendation is that you bake Panzerottini in a large amount then freeze them to have them ready whenever you want: the ideal problem solvers.

Baked Panzerottini

31.5g carbohydrates per 100g

Ingredients for the dough

  • 250g gluten free bread flour mix, brand Nutrifree**
  • 210g water
  • 40g wholemeal rice flour*
  • 30g extra virgin olive oil
  •  7g brewer’s yeast
  • 8g salt
  • rice flour for dusting*

Ingredients for stuffing

  • 250g milk
  • 80g cooked ham*
  • 80g Scamorza cheese
  • 25g wholemeal rice flour*
  • 10g butter
  • salt, grated Parmesan cheese 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. Knead all the ingredients together, form a dough ball and let it rest covered for at least 1 hour.
  2. Prepare the béchamel sauce by melting the butter in a pan, add the flour, stirring with a whisk so that no lumps form, then add the milk. Put the mixture on the heat until the béchamel forms.
  3. Season with salt and add grated Parmesan cheese to taste. Finally, let the béchamel sauce cool down.

Panzerotti-al-forno-gluten-free

4. Roll out the dough and cut 9cm diameter disks. Place a spoonful of béchamel sauce in the centre, ham pieces and two or three small cubes of Scamorza cheese.

panzerotti-al-forno-senza-glutine

5. Lightly moisten the edge of the filled disc with water and place a second disc on top, pressing the edge down so that it is perfectly sealed.

Ricetta-panzerotti-al-forno.gluten-free

  1. Brush the Panzerotti surface, put them on a baking tin covered with parchment paper and bake in a static oven preheated to 200°C for about 15 minutes, until golden brown.

Ricetta-panzerotti-gluten-free-uno-chef-per-gaia

Version with gluten of Baked Panzerottini

Prepare the dough with wheat flour and adjust the amount of water.

For the ‘friendsrecipes‘ section, today we offer you the recipe that Simonetta recommended: Rice and buckwheat biscuits prepared with naturally gluten-free flours.

Breakfast is essential for the energy boost we need to get through the day and is also the time when we can indulge in the sweet moment with less fear of not being able to deal with the carbohydrate load. Furthermore, homemade gluten-free biscuits are certainly an extra guarantee of the quality of the food we consume. Also try my Lavender biscuits to enrich your breakfast.

We really liked them…we couldn’t stop eating them.

Rice and buckwheat biscuits

69.46g carbohydrates per 100g

Ingredients

  • 250g wholemeal rice flour*
  • 250g buckwheat flour* (or 200g buckwheat flour* plus 50g cocoa* or Venere rice flour*)
  • 200g brown sugar
  • 3 eggs
  • 100g butter
  • 8g baking powder
  • ginger, cinnamon and jam to taste

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

Preparation

  1. Wait until the butter is soft and mix it with sugar, eggs one at a time, flour and baking powder. Mix everything together to a firm, smooth ball.
  2. Divide the dough into 3 parts; leave one part plain to form the biscuits that will be filled with jam; add ginger to the second part and cinnamon to the third part.
  3. Then roll out the doughs with the help of a rolling pin and cut the biscuits to the desired shapes. Put them on a baking tin lined with parchment paper and bake at 180°C for about 15 minutes.

Biscotti_al_riso_e_saraceno_senza_glutine

  1. Finally, choose the shape you want to give the biscuits with jam, fill them and join them two by two.

Biscotti_gluten_Free

Version with gluten of Rice and buckwheat biscuits

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

We told you about it in the recipe for Mixed leavening bread and now we show you how to prepare it: Express sourdough to use in your doughs.

And do you know why I love it? Because it does not require the effort of being refreshed regularly to keep it alive, it will be ready for use when we decide we want to use it, and above all, we do not run the risk of fermentation getting out of control causing odours to develop that are not always pleasant.

It is important to remember that the use of sourdough combined with the addition of fibre to the bread reduces the bread’s glycaemic index by up to 40%, so it is worth planning the bread-making process a day in advance!

A true ally in the kitchen with just 2 ingredients!

Express sourdough

37.54g carbohydrates per 100g

Ingredients

  • 500g gluten-free buckwheat based flour, brand Petra 5 flour** (Molino Quaglia)
  • 400g water

** Ingredients specific for celiacs

Preparation

  1. Knead the flour with water at a temperature of 30°C (if you don’t have a thermometer to check the temperature, let the water run down from the tap until it is warm, but not hot), preferably in a planetary mixer or a food processor: the dough will become quite thick.
  2. Form a ball and immerse it completely in a bowl or pot containing water at 30°C, the ball will settle on the bottom. Then leave the dough to rise in a warm room, either in the oven at 30°C or in the switched off oven, but with a small pan of hot water on the bottom to keep the temperature, for at least 18 hours or however as long as it takes for the ball of dough to rise to the surface.

IMG_ricetta_lievito_madre_espresso

  1. When the dough rises to the surface, the sourdough starter is ready to be used without refreshments. Furthermore, given the ease of preparation, it is not advisable to store part of the dough to make refreshments which, if not kept at the required temperature and humidity, could develop unpleasant odours and flavours.

Valentine’s Day is arriving to celebrate the feeling of love, to be together and exchange sweet thoughts. And what gift could be more appreciated than a delicious Lovers’ Sacher cake, decorated with fresh raspberries?

The perfect ingredients are all there: irresistible dark chocolate, delicate apricot jam and the intense flavour of raspberries to top it.

The shape chosen, needless to say, is the heart shape.

Try our recipe and give it to someone you love! And if you want more ideas for Valentine’s Day, have a look at these Chocolate sweets with candied violets.

Lovers’ Sacher cake

39.85g carbohydrates per 100g

Ingredients for the cake

  • 150g gluten free flour mix for bread, brand BiAglut**
  • 150g sugar free dark chocolate*
  • 150g butter
  • 150g sugar
  • 5 eggs
  • a bit of vanilla from the pod
  • a pinch of salt

Ingredients for filling and coating

  • 250g raspberry jam without added sugar*
  • 120g apricot jam*
  • 150g sugar free dark chocolate*
  • 50g fresh raspberries
  • 50g fresh cream
  • 30g water

**Ingredients specific for celiacs

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

Preparation

  1. Melt chocolate and butter in a bain-marie, or in the microwave, stirring so that the two ingredients are perfectly incorporated. Then let the mixture cool.
    Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt; then set them aside. Add sugar to the chocolate mixture and then one egg yolk at a time, stirring with a whisk. Add the sifted flour and vanilla, continuing to mix so that no lumps form.
    Finally, incorporate the beaten egg whites.
  2. Pour the mixture into a heart-shaped cake tin, corresponding to a baking tin about 24cm in diameter, lined with wet and squeezed baking paper so that it adheres well to the walls of the tin; gently beat the tin on a surface to let any air bubbles out and bake in a static oven preheated to 180°C for 35 minutes. Once the necessary time has elapsed, remove the cake from the oven and allow it to cool.
La base della Sacher

Sacher base

  1. Cut the cake in half horizontally. Spread 250g of raspberry jam on the lower half, then cover it with the top half. Pour the apricot jam into a thick-bottomed saucepan together with a little water; put it on the heat and let it melt slightly, then strain it through a fairly thick sieve to obtain a kind of thick, smooth juice.
  2. Use this jam to generously moisten the surface and sides of the chocolate cake.
La copertura con il cioccolato

Chocolate coating

  1. Prepare the chocolate coating by melting the chocolate and cream in a small saucepan over very low heat or in the microwave. Stir well to obtain a smooth and even cream and cover the cake with the help of a smooth-bladed knife.
La decorazione con i lamponi

Decorating with raspberries

  1. Place fresh raspberries around the perimeter of the heart to define it.
La Sacher pronta per essere gustata

Sacher ready to be enjoyed

Version with gluten of Lovers’ Sacher cake

Replace the 150g of gluten-free flour with an equal amount of wheat flour.

An aperitif with friends is always an extremely pleasant convivial moment, one of those appointments during which chit-chatting must be enlivened by good wine but also good food such as Teff tartlets.

Chips, peanuts are always available but, let’s be honest, they are not the right solution. That’s why you need a few extra ideas to make a special and appetising aperitif to share also with the little ones. That’s right, because they can be an interesting and tasty way to get children to eat the much ‘dreaded’ vegetables (such as Vegetable and tuna flan).

Therefore, we propose our recipe for preparing tasty and colourful Teff tartlets with Squacquerone cheese and vegetables.

Teff tartlets with Squacquerone cheese and vegetables

44.29g carbohydrates per 100g of baked brisè pastry

Ingredients for the brisè pastry

  • 80g teff flour*
  • 75g water
  • 55g wholemeal rice flour*
  • 45g buckwheat flour*
  • 45g almond flour*
  • 45g butter
  • 1 tablespoon milk
  • 1 pinch of salt

Ingredients for the filling

  • 150g Squacquerone cheese
  • 1 carrot
  • 1 courgette
  • 1 leek
  • 1 piece of cabbage
  • extra virgin olive oil, salt and pepper to taste

**Ingredients specific for celiacs

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

Preparation

  1. Start by preparing the dough for the tartlets. Blend the butter with the milk, using a food processor, until soft; add the three types of flour to the freshly processed butter, add salt to taste and knead until smooth. Then wrap the dough in cling film and let it rest in the refrigerator for about 1 hour.
  2. Line tartlet moulds with the brisè pastry and bake at 180°C for 10-15 minutes. Remove from the oven and leave to cool.
  3. And now the filling. Julienne the carrot and courgette, finely slice the leek and thinly slice the cabbage. Put a little oil in a non-stick frying pan and sauté the vegetables with a pinch of salt and pepper until slightly soft.

La farcitura delle tartellette di teff

The filling of the teff tartlets

  1. Just before serving the tartlets, assemble them by placing a teaspoon of Squacquerone cheese on the bottom of each tartlet and then cover it with the warm vegetables.
Le tartellette di teff con le verdurine

Teff tartlets with vegetables

Version with gluten of Teff tartlets with Squacquerone cheese and vegetables

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

Who can resist a soft and fragrant freshly baked Apulian focaccia ? Indeed, it is one of those treats that it is good to indulge in from time to time.

So prepare the ingredients to reproduce this recipe from the traditional cuisine of an area with genuine and simple flavours, but which is always a great success.

Needless to say, this is a strictly gluten free preparation. To make it, we decided not to add sugar, as the original recipe calls for, so you simply have to be a little more patient to let it rise.

Gluten-free Apulian focaccia 

40.60g carbohydrates per 100g

Ingredients

  • 450g flour mix for bread, brand Nutrifree**
  • 450g water
  • 250g potatoes (weight of cooked and peeled potatoes)
  • 250g cherry tomatoes
  • 50g buckwheat flour*
  • 50g wholemeal rice flour*
  • 20g brewer’s yeast
  • extra virgin olive oil, fine and coarse salt, oregano

**Ingredients specific for celiacs

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

Preparation

  1. Take the flours, put them in a bowl or planetary mixer and mix with water in which you have dissolved the yeast. Knead, then add fine salt and 4 tablespoons of extra virgin olive oil. Once everything is mixed together, put it to rise for 1.5 hours inside the mixing bowl.
  2. Meanwhile, boil the potatoes and, once cooked, peel, mash and let them cool.
  3. Take the risen dough, add the mashed potatoes and mix until the potatoes are completely incorporated.
  4. Pour the soft dough into a large baking tin covered with lightly greased parchment paper. Oil your hands well and flatten the dough, forming the typical holes with your fingers, then leave to rise for at least 1 hour.

Uno_Chef_per_Gaia_preparazione focaccia pugliese

Preparing Apulian focaccia

  1. Now cut the cherry tomatoes in half and let them sink slightly into the focaccia from the cut side. Finish the preparation with coarse salt, extra virgin olive oil and oregano.
Uno_Chef_per_Gaia_focaccia gluten free

Focaccia ready to be baked

  1. Bake in a hot oven at 200°C for about 40-45 minutes, then let it cool before serving.
Uno_Chef_per_Gaia_focaccia pugliese senza glutine

Apulian focaccia

Version with gluten of Apulian focaccia

Just replace the Nutrifree flour with 500g wheat flour and mix with 300g water.