GLUTEN-FREE FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
3/4 cup apple juice
1 tablespoon unsulphured molasses
1 1/3 cups brown rice flour
2 tablespoons tapioca starch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten

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Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 65 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

Non gluten-free fruitcake recipe

HOLIDAY FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
1 cup apple juice
1 tablespoon unsulphured molasses
3/4 cup unbleached all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 large eggs, beaten


Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 60 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

CRANBERRY SPELT BREAD

4 large eggs
¾ cup canola oil
¾ cup muscovado sugar
1 ½ teaspoons vanilla extract
1 ripe banana, mashed
Grated zest of 1 orange
1 ½ cups whole spelt flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh cranberries, halved

 


Preheat the oven to 375 degrees Fahrenheit. Line a 9X5 loaf pan with parchment paper.

Using an electric mixer, mix the eggs, oil, sugar, vanilla, mashed banana and orange zest until well combined. Sift the flour, baking powder, cinnamon and salt into a bowl and add to the wet mixture. Mix again until the batter is smooth and shiny. Fold in the cranberries.

Transfer the batter into the prepared pan. Bake until the cake is set and a skewer inserted in the center comes out almost clean, about 30 minutes.

Serves 8

Spelt Flour Cranberry Cake

STRAWBERRY WHITE CHOCOLATE MUFFINS

2 large eggs
1 cup strawberry yogurt
2 ounces unsalted butter, melted
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1 cup quartered stemmed strawberries
1/2 cup white chocolate chips
Baking cups

 


Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with baking cups.

In the bowl of an electric mixer, whisk the eggs, yogurt, butter, sugar and vanilla until creamy.

Whisk the two flours, baking soda, and salt in a separate bowl. Add to the wet mixture and whisk again until shiny and smooth.

Fold in the strawberries and white chocolate.

Spoon the muffin batter into the baking cups and bake until golden brown, 20 to 25 minutes.

Makes 12

CLASSIC APPLE TART

1 recipe pâte brisée
3 to 4 Granny Smith apples, peeled, cored, quartered and sliced
3 tablespoons sugar
3 tablespoons butter, cut into small pieces
2 tablespoons apricot jam
1 tablespoon water


 

Preheat the oven to 400 degrees Fahrenheit.

Roll out the pâte brisée dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.

Overlap the apple slices on the dough. Sprinkle the apples with sugar, and dot them with butter pieces. Bake until the apples are golden and the dough crusty, 45 to 55 minutes.

Remove the tart from the oven. Bring the apricot jam and water to a boil over medium heat in a small saucepan. Brush the apple slices with the diluted apricot jam. Serve at room temperature or warm with a scoop of vanilla ice cream.

Makes 1 large tart

 

GLUTEN-FREE FRUIT TART

The crust
1.5 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
2 tablespoons unrefined brown sugar
¼ teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 egg white
½ teaspoon vanilla extract
2 tablespoons ice cold water

The pastry cream
1 ¼ cups milk
2 large egg yolks
2.5 tablespoons agave or maple syrup
2 tablespoons cornstarch
½ teaspoon vanilla extract

The fruit
16 ounces raspberries or other fresh fruit sliced

The glaze
2 tablespoons warm light honey

Confectioner’s sugar, for dusting (optional)

 


 

The crust

Combine the flour, sugar and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the egg white. Mix the vanilla extract to the water and pour it in the food processor a little at a time, pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl and form it into a ball. Cover it with plastic wrap and refrigerate it for 1 hour before use.

Preheat the oven to 400 degrees Fahrenheit.

Let the dough warm up at room temperature 5 to 10 minutes before stretching it. Sprinkle the dough with a little bit of flour, place it between two sheets of parchment paper and roll it out into a 12-inch circle. Carefully transfer the dough to the tart pan(s).

If filling your tart immediately, bake it for 30 to 40 minutes.

If filling your tart at the end with pastry cream and fresh fruit (as in the picture above), pre-bake (blind bake) the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 12 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes. Let it cool completely before filling it.

The filling

To make the pastry cream, heat the milk in a saucepan, but do not boil it. Place the yolks, cornstarch and agave or maple syrup in the bowl of an electric mixer. Whisk until smooth. Add the warm milk to the egg mixture and continue whisking until well combined. Place back in the pan over very low heat, and stir constantly with a wooden spoon until the mixture thickens into custard. Remove from heat. Stir in the vanilla extract. Let cool.

Fill the cooled tart with the cooled pastry cream. Top it with fresh fruit. Brush the fruit with warm honey. Refrigerate the tart for 30 to 60 minutes before serving. Lightly dust it with confectioner’s sugar, if you wish.

Makes one 8-inch tart or 4 to 6 tartlets.

 

BLACKBERRY ALMOND TORTE

4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup honey or agave syrup
½ teaspoon vanilla extract
½ teaspoon almond extract
3 eggs
1 ½ cups almond meal
1 tablespoon coconut flour or 2 tablespoons millet flour (or 2 tablespoons all-purpose flour)
¼ teaspoon salt
1 cup blackberries
 


 
Preheat the oven to 350 degrees Fahrenheit. Butter an 8-inch springform tart pan or individual tartlet pans.

In a large bowl, whisk the butter, honey or agave syrup, vanilla extract and almond extract until creamy. Whisk in the eggs. Combine the almond meal with coconut or millet flour and salt, and add to the wet mixture. Stir well to combine. Pour the batter in the prepared pan and scatter the blackberries on top, pressing them lightly in the batter. Bake until lightly browned, 20 to 25 minutes.
 
Serves 8

PUMPKIN BUTTER

If upon tasting the pumpkin butter, it feels a little bit heavy on spices, don’t worry. The sharpness of the spices will mellow down after the butter sits in the fridge for a day or so. Just be patient with it.

2 (15-ounce) cans pure pumpkin puree
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 cup apple juice
1/2 cup brown sugar

 


Combine all of the ingredients in a large saucepan and stir well. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring very frequently, until the mixture is thicker and darker.

Let cool and store in airtight containers. Keep the pumpkin butter refrigerated–it is not safe to can it!

Makes 2 cups

Adapted from Smitten Kitchen

pumpkin butter

PEACH YOGURT BRULEE

4 peaches, peeled and sliced

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 tablespoon rose water

2 tablespoons water

2 cups Greek yogurt

1/2 teaspoon vanilla extract

1/2 cup sugar, divided
 


 
Place the peaches, cinnamon, and ginger in a saucepan. Add the rose water and water. Simmer until peaches are soft but still firm, 3 to 5 minutes.

Layer the peaches on the bottom of 6 ramekins.

Whisk together the yogurt, vanilla, and half of the sugar to obtain a homogenous mixture. Spoon enough yogurt on top of the peaches to fill the ramekins.

Sprinkle the surface of the yogurt with the rest of the sugar and cook under a broiler on high until the sugar is brown and crusty, 7 to 8 minutes.

Let cool then refrigerate 2 to 3 hours.
 
Serves 6

GLUTEN-FREE NECTARINE CLAFOUTIS

3 nectarines

1 plum (for color – optional)

1 cup heavy cream

½ cup low fat milk

2 large whole eggs + 2 egg yolks

1/3 cup turbinado sugar, plus more for sprinkling the pan

3 tablespoons corn starch

1 ½ teaspoons vanilla extract

 


 

Place the baking rack in the middle of the oven. Preheat the oven to 400 degrees F. Butter an 8 ½ -inch square or round pan and sprinkle it with turbinado sugar.

Cut the fruit into wedges. Arrange the fruit wedges in the prepared pan.

Blend the rest of the ingredients in a blender for 30 seconds. Scrape the sides with a spatula and blend for another 30 seconds until smooth.

Pour the custard over the fruit in the pan. Bake until set, 35 to 40 minutes.

Cool completely on a cooling rack before cutting.

Enjoy at room temperature or chilled.

Cover leftovers with plastic wrap and refrigerate for up to 3 days.

Serves 6

gluten-free nectarine clafoutis

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