Today, as it is Valentine’s Day, I thought I’d post a few delicious desserts taken from 1000 Gluten-Free Recipes by Carol Fenster. They are, as the title suggests, all gluten-free, and easily alterable to vegan recipes if one chooses.
For an egg substitute, try flaxseed meal: 1 Tbs per 3 Tbs water. For buttermilk substitutes, use 1 Tbs. cider vinegar/lemon juice and an alternative milk (nut, soy, etc.) to fill a 1 c. measuring cup. For reduced fat alternatives, substitute applesauce for butter, preferably unsweetened applesauce.
Red Velvet Bundt Cake
Legend says that this cake originated in the 1950s at a restaurant in New York’s Waldorf-Astoria Hotel. Others think it originated during the Civil War. Regardless of the source, this cake’s deep red color makes it perfect for the holidays, topped with white fluffy frosting…Be careful with the red food coloring–it will stain anything it touches, including your hands.
1/2 c. (1 stick) unsalted butter or buttery spread, such as Earth Balance, or 1/3 c. canola oil
1.5 c. sugar
2 large eggs, room temperature
3 c. gluten-free flour/Carol’s sorghum blend (see below)
2 Tbs. unsweetened cocoa powder (not Dutch-process or alkali)
1.5 tsp. xanthan gum (or whatever it calls for with your preferred GF flour)
1 tsp. salt
1 c. buttermilk, well-shaken, or homemade buttermilk
1 bottle (1 ox.) or 3 Tbs. red food coloring
2 tsp. pure vanilla extract
1 Tbs. cider vinegar
1. tsp. baking soda
1. Place a rack in the middle of the oven. Preheat to 350-degrees F. Generously grease a 10-cup nonstick (gray, not black) Bundt pan.
2. Beat the butter and sugar in a large bowl with electric mixer for 2 minutes. Thoroughly beat in the eggs on low speed.
3. Whisk together the flour blend, cocoa, xanthan gum, and salt in a small bowl. In a small measuring cup, combine the buttermilk, food coloring, and vanilla extract. With the mixer on low speed, beat in the sorghum mixture alternately with the buttermilk mixture, beginning and ending with the sorghum mixture. Whisk together the vinegar and soda and stir it into the batter. Spread the batter in the pan.
4. Bake 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan 10 minutes on a wire rack. Remove the cake from the pan and cool completely on the wire rack.
Makes 10 servings
**Carol’s Sorgham Blend: 1.5 c. sorghum flour, 1.5 c. potato starch or cornstarch, 1 c. tapioca flour
Raspberry-White Chocolate Cheesecake
1 pkg. (9 cookies) gluten-free vanilla or lemon-flavored cookies, such as Pamela’s Lemon Shortbread
1/2 c. macadamia nuts (or nuts of choice)
1 Tbs. sugar
2 Tbs. unsalted butter or buttery spread, such as Earth Balance, or canola oil
3 pkg. (8 oz. each) cream cheese or cream cheese alternative, such as Tofutti, cut into 1-inch cubes and softened
1 c. sugar
1/4 c. sour cream or alternative, such as Tofutti, at room temperature
3.5 oz. gluten-free white chocolate, such as Organica, melted
1.5 tsp. pure vanilla extract
1/8 tsp. salt
4 large eggs, at room temperature
1/2 c. raspberry preserves
2 pkg (6 oz. each) fresh raspberries, washed
1. Place a rack in the middle of the oven. Preheat the oven to 325-degrees F. Generously grease the bottom and sides of a 9-inche nonstick (gray, not black) springform pan; set aside.
2. Make the crust: Place the cookies, nuts, and sugar in a food processor and process until they are fine crumbs. Add the butter and process until the mixture is crumbly. Pat the crust onto the bottom of the pan and 1-inch up the sides. bake 8-10 minutes or just until the crust is fragrant. Cool the crust while preparing the filling, but leave the oven on.
3. Make the filling: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until light and fluffy. Add the sugar, sour cream, white chocolate, vanilla extract, and salt and beat 1 minute until smooth, scraping the side of the bowl. Beat in the eggs, one at a time, just until blended. Pour the filling over the crust and smooth with a spatula.
4. Bake 1 hour or until the top is firm. Cool the cheesecake 15 minutes on a wire rack. Run a sharp knife around the outer edge of the cake to loosen the edges and remove the sides of the pan. Wrap the cheesecake in plastic and refrigerate overnight. Slide a thin, metal knife between the cheesecake and the pan and slide the cheesecake to a serving plate.
5. In a small saucepan, melt the raspberry preserves over low heat. Remove from the heat and stir in fresh raspberries. Let the cheesecake stand at room temperature and then slice with a knife dipped in hot water, then dried. Spoon raspberry sauce on each slice. Refrigerate leftovers.
Makes 12 servings.
Coconut Macaroons with Chocolate Drizzle
1 pkg. (14 oz.) sweetened shredded coconut
1 c. powdered sugar, divided
1/2 c. cornstarch
1 tsp. xanthan gum
3 large egg whites, at room temperature
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 c. gluten-free chocolate chips, such as Tropical Source
1. Place a rack in the middle of the oven, Preheat the oven to 350-degrees F. Line a 13″ x 9″ baking sheet (not nonstick) with parchment paper; set aside.
2. In a small bowl, whisk together the coconut, 3/4 c. of the powdered sugar, cornstarch, and xanthan gum; set aside.
3. In a separate bowl, beat the egg whites and salt with an electric mixer on medium speed until the whites are foamy. Add the remaining 1/4 c. of the powdered sugar, a tablespoon at a time, and continue to beat just to the stiff peak stage. Stir in the vanilla. Fold the coconut flake mixture into the egg whites. The dough will be somewhat stiff.
4. With wet hands, form 16 balls, each 1.5-inches in diameter, on a baking sheet, leaving at least 1 inch between the cookies.
5. Bake 15-20 minutes or until the cookies start to brown around the edges and the coconut looks toasted. Cool the macaroons 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely. When cool, transfer to a serving platter.
6. Melt the chocolate chips in the microwave on low. With a spoon, drizzle the melted chocolate back and forth across the cookies. Cool completely until chocolate is set. Store, tightly covered, for up to 2 days or in the freezer for up to 1 month.
Makes 16 servings.