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Tuesday, October 26, 2010

Gluten Free Madeleines

Gluten Free Madeleines
I love "Madeleines" and I wanted to make some for a while, always putting it on the backburner because I don't have "Madeleine" pans...... but so what? Finally I decided to make them anyway and just use mini cake pans. I set out to find a basic recipe and adapted it to make it gluten free, to do so I replace regular flour with Ener G Sweet Rice Flour....... and it worked like a charm!

These little "Madeleines" are delicate, fluffy and delicious! Just have them plain, with a little chocolate drizzle or just some powdered sugar........ YUM!

Here is what you need to make these "melt-in-your-mouth" buttery bites:

150 g sugar
3 eggs
150 g butter
150 g sweet rice flour
1/2 tsp baking powder
1/2 tsp Xanthan Gum
1 tsp almond flavor

Melt the butter in a microwave safe dish or in a sauce pan and set aside.Sift the rice flour with the baking powder and set aside as well. In a bowl mix the sugar, almond essence and the eggs until light and very creamy, continue mixing and add in the butter in a stream until fully incorporated. Once you have done that, keep your mixer on and little by little add the rice flour mixture to the batter until all is well combined.

Fill in prepared "Madeleine" or other shallow baking pan and bake in a preheated 400 F/ 200 C oven for about 16 to 20 minutes (until golden) remove from the oven and cool.

There you have it delicious, buttery, delicate and gluten free "Madeleines"!

You can find the groceries and molds I used for these delectable gems in my "Stuff to Buy" section!

Madeleine Pan on Foodista

Saturday, October 16, 2010

Gluten Free Apple Almond Cake

Here is a great cake for apple and almond lovers, perfect to use all the fresh apples we have now and most of all, it's Gluten Free and very easy to make.

This is what you will need:

  • 50 g / 1.75 oz Butter
  • 175 g / 6.1 oz Sugar, fine
  • 2 medium Eggs
  • 250 g / 8.75 oz Almonds, ground
  • 250 g / 8.75 oz Applesauce
  • 1 medium Orange, finely grated zest
  • 100 g / 3.5 oz  Rice or Quinoa Flour 
  • 2 tsp Baking Powder
  • 4 medium Apples
  • 2 tsp Sugar

Preheat your oven to 325 F / 180 C and prepare a 10 inch / 22 cm spring form pan.

Get all your ingredients together and lets get started. Cream the soft butter, mix in the sugar and the eggs until light and creamy, then add the ground almonds the apple sauce and the orange zest. Sift the rice flour and the baking powder together and fold into the mixture with a spatula.

Peel the apples, cut them in half and remove the core, cut them in fine slice, but keep together. Then pour the batter into the prepared spring form pan and layer the cut apples onto the batter, so they make a nice pattern. Sprinkle with a little bit of sugar.

Bake the cake on the middle rack of the preheated oven for about 60 minutes or until a wooden pick comes out clean. Once the cake comes out of the oven, brush the apples with some warm apricot jelly, that will keep the cake looking shiny and it tastes great.

Tip: This cake can be made with pears as well and you could use hazelnuts instead of almonds. I have used the below flours and they worked great.

Wednesday, October 13, 2010

Turkey Moussaka with Eggplant

We eat a lot of ground turkey, so I'm constantly trying to make it into different dishes. Currently we're also trying to get a bit leaner in our eating, so we're cutting out pasta, rice and bread. Therefore lasagna, which I love was a no go. 

So I'm going for Moussaka, which uses similar ingredients, but the meat is layered with eggplant and potatoes and the dish only contains a little bit of cheese on top, not within the filling, which makes it a bit lighter than a lasagna, which contains, at least some of the time, lots of shredded cheese and ricotta.

So here are the ingredients you will need:

For the filling:
3/4 of a large onion, finely chopped
3 cloves garlic, finely chopped or pressed
Bertolli - Alfredo Sauce - with Aged Parmesan Cheese - 15 oz2 tbsp tomato paste
250 ml bouillon (vegetable or chicken)
salt, pepper, paprika, thyme and little rosmary

For the layers:
1 large eggplant, cut in slices of about 5mm
1 large baking potatoe, cut in thin slices of about 3 mm

For the topping:
1 glass of Bertolli Alfredo Sauce , it is gluten free!
1/2 cup shredded cheese (Parmesan or Swiss, depending on what you like)

In a skillet, lightly sautee the onion and garlic, then add the ground turkey and cook it until it is almost done, add the tomato paste and the bouillon, then season with the seasoning to taste. Continue to simmer the meat for about 15 minutes so it thickens. Set aside.

In a buttered 9 x 9 inch pan layer some of the potatoe slices to cover the bottom, top it with 1/2 of the meat sauce, put a layer of eggplant slices on top, then add the remaining potatoes, cover with meat sauce and add the last layer of eggplant slices. Cover this layer with your Alfredo  sauce and liberally sprinkle with cheese.

Bake in a preheated 180 C/350 F oven for about 45 minutes.

Serve with a nice salad and a glass of red wine if you like.

Bon Apetit!

Moussaka on FoodistaMoussaka