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There are desserts that go well in any season, delighting not only in their flavour but also in their aromas. Gluten-free apple strudel is one such desserts: healthy, spicy and irresistibly flavoured. If you love apples, don’t miss this Soft apple and cinnamon cake.

Gluten-free apple strudel is easy to prepare, great to taste and… quick to bake. So, no fear of the heat in the house, it will only take a little effort to bake an extremely tempting dessert that can possibly be accompanied by a few spoonfuls of cinnamon-flavoured Greek yoghurt.

Gluten-free apple strudel

34.53g carbohydrates per 100g

Ingredients for the dough

  • 300g flour mix for bread, brand BiAglut**
  • 100g water
  • 75g butter
  • 40g seed oil
  • 30g sugar

Ingredients for the filling

  • 900g Granny Smith apples (weight of apples to be peeled)
  • 70g raisins
  • 50g pine nuts
  • 50g breadcrumbs**
  • 30g brown sugar
  • 25g rum
  • 20g sugar
  • 1/2 lemon
  • cinnamon powder

**Ingredients specific for celiacs

Preparation of Gluten free apple strudel

  1. For the puff pastry, knead all the ingredients until you obtain a soft, even dough. Cover with cling film and place in the refrigerator for the time needed to prepare the filling.
  2. Soak the raisins in rum. Peel the apples, remove the core and cut them into very thin slices. Sprinkle with the juice of half a lemon, add sugar, pine nuts, cinnamon and finally the raisins with rum.
  3. Stir well and leave for about ten minutes.
  4. Roll out the dough very thinly to form a rectangle of at least 45×35. Sprinkle with some of the breadcrumbs, leaving about 4 cm free around the perimeter of the rectangle. Place the apple filling in the middle of the rectangle without pouring the liquid. Sprinkle with the remaining breadcrumbs, then close the rectangle over the apples to form a cylinder: don’t be alarmed if it seems like a lot, just try to close the strudel and you’ll see that, once cooked, the quantity of apples will be perfect!
  5. Brush the cylinder well with the apple maceration liquid made of rum and lemon, then bake in a static oven preheated to 180°C for about 45 minutes. In case the strudel does not brown, raise the temperature to 200° for the last 15 minutes.
Strudel di mele sugar light

Apple strudel ready to be eaten

Version with gluten of Apple strudel

Replace the gluten-free flour and breadcrumbs with conventional products and in the dough reduce the amount of water to 80g and the amount of seed oil to 35g.

The recipe we are proposing was a real experiment, one of those that not only succeeds perfectly, but can become a must to end a dinner party with a dessert that will conquer the palate: Mini cheesecakes with chocolate and orange.

Beautiful to look at and excellent to eat, these Mini cheesecakes with chocolate and orange are a perfect example of harmony of flavours: the mouth-watering contrast between the chocolate of the base, the cream cheese and the final layer of bitter orange perfectly balances sweetness. The result is a perfect combination that explodes in the mouth.

Can we say that we fell in love? And if you like cheesecakes, also try the strawberry version.

Here’s how to prepare them.

Mini cheesecakes with chocolate and orange

20.26g carbohydrates per 100g

Ingredients for the base

  • 200g biscuits**
  • 110g butter
  • 50g Nutella

Ingredients for the mousse

  • 250g whipping cream
  • 150g spreadable cheese at room temperature
  • 60g icing sugar*
  • 50g chocolate chips*
  • 8g gelatine sheets*
  • 2 tablespoons of milk
  • 1 vanilla pod

Ingredients for the orange topping

  • 150g bitter orange marmalade* 15g Cointreau or orange juice

**Ingredients specific for celiacs

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

Preparation

  1. Put the biscuits and butter in the blender and blend everything until you obtain a rather fine mixture. Finally, add Nutella, stirring until all ingredients are mixed well.
  2. Use the mixture to form the bottom of 8 round pastry rings having a diameter of 8cm placed on a tray. Level the base well and compact it with the back of a spoon. Put to rest in the refrigerator for about half an hour.
  3. In the meantime, prepare the mousse.
    Soak the gelatine in cold water for at least 10 minutes.
  4. Put the cheese in a bowl, add the icing sugar and a bit of vanilla from the pod, then mix.
    In another bowl, whip the cream and add other seeds from the vanilla pod.
  5. In a small saucepan, heat the 2 tablespoons of milk without letting it boil, remove it from the heat and add the squeezed gelatine stirring for it to dissolve. When it has cooled, strain it through a sieve and add it to the cream cheese. Fold in the whipped cream gently.
    Add chocolate chips as desired and pour the resulting cream over the biscuit base inside the rings.
    Let the cheesecakes rest for at least 3 hours.
  6. And now the last step.

Uno_Chef_per_Gaia_mini cheesecake al cioccolato e arancia

Place the orange marmalade in a cup and dilute it with 3 tablespoons of Cointreau (or orange juice) to soften it so it can be spread on the cheesecakes.
7. To do so, take them out of the rings, cover the surface with a generous layer of jam and decorate to taste with a slice of orange and a few drops of chocolate.

Version with gluten of Mini cheesecakes with chocolate and orange

Replace gluten free biscuits with standard ones; no other adaptation is needed.