{Gluten Free Brownies} – Brownies fara gluten

gluten free brownies

I do love chocolate, no doubt about that, but I’m not a huge fan of brownies, especially the dense, fudgy ones. I prefer the more cakey kind of brownies, the fluffy, soft ones and this particular recipe yields just that. Plus, it’s gluten-free and lactose free, just perfect for your special gluten-free diet or for those intolerant to lactose.

Even though these brownies have no gluten, they are rich and moist, packed with chocolate and have an intense taste – every chocoholic’s dream, isn’t it?! The recipe is simple and straight forward and I decided to keep them that way till the end, therefore no glaze was added. Looking back now though, I think maybe a drizzle of chocolate would have been nice, but there will surely be a next time to make these gluten free brownies so worry not!

{Gluten Free Brownies}
 
Author:
Ingredients:
  • 60g dark chocolate, chopped (at least 70% cocoa)
  • 125ml coconut oil (or other neutral vegetable oil)
  • 3 eggs
  • 120g dark brown sugar
  • 1 teaspoon vanilla extract
  • 70g gluten-free flour blend
  • 70g Dutch processed cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
Directions:
  1. Pre-heat your oven to 350F - 180C and line a small square baking tray with parchment paper.
  2. Melt the chocolate and oil in a heatproof bowl over a hot water bath then place aside.
  3. Mix the eggs with sugar until triple in volume then stir in the vanilla, followed by the melted chocolate and oil.
  4. Combine the flour blend, cocoa, baking soda and salt in a bowl and gradually fold this mixture into the batter.
  5. Pour the batter in your prepared baking tray and bake for 25-30 minutes until the top is set. Don't overbake them as they tend to dry out.
  6. Allow to cool in the pan then cut into small squares.

gluten free browniesgluten free browniesROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Da, sunt o mare ciocolatoasa, dar surprinzator, pana acum pe acest blog nu exista nicio reteta de brownies. Poate si pentru ca retetele incercate pana acum nu mi-au placut. Nu sunt o mare fana a acelor brownies dense, aproape ca o ciocolata de casa, indesate, le prefer pe cele care au o consistenta mai pufoasa si am tot cautat reteta perfecta, incercarile precedente nefiind pe placul meu. E o chestie de gust, brownies fiind prin definitie mai dense decat alte prajituri. Insa reteta aceasta m-a surprins intr-un mod foarte placut – nu doar ca nu are gluten sau lactoza, dar e si foarte pufoasa, aromata, ciocolatoasa… ce sa mai, visul oricarui amator de ciocolata care nu se poate atinge de produse cu gluten ori lactoza si nu numai, ele fiind delicioase oricum!

Ingrediente:

  • 60g ciocolata neagra, tocata (cititi eticheta sa fie fara lactate daca suferiti de intoleranta la lactoza)
  • 125ml ulei de cocos (sau alt ulei vegetal cu gust neutru)
  • 3 oua
  • 120g zahar brun
  • 1 lingurita extract de vanilie
  • 70g mix de faina fara gluten Dr Schar
  • 70g cacao
  • 1/4 lingurita sare
  • 1/4 lingurita bicarbonat

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o forma de copt mica cu hartie de copt.
  2. Topiti ciocolata cu uleiul intr-un vas termorezistent asezat pe o baie de aburi apoi dati deoparte.
  3. Mixati ouale cu zaharul pana isi tripleaza volumul si devin spumoase.
  4. Adaugati vanilia si ciocolata topita.
  5. Amestecati faina, cacaoa, bicarbonatul si sarea intr-un bol apoi incorporati acest amestec in crema de oua si ciocolata.
  6. Turnati aluatul in tava si coaceti pentru 25-30 minute, nu mai mult caci tind sa se usuce.
  7. Lasati sa se raceasca in tava apoi taiati in patrate mici.

gluten free brownies

 

{Gluten Free Chestnut Tarts} – Tarte cu piure de castane

chestnut tarts-1-2b

I gotta say, these tarts totally surprised me – the crisp and yet not overly dry crusts and the creamy, rich filling are a match made in heaven! And it’s all gluten-free! And delicious! Wait, I said that before, right?! But they were, my family literally devoured them and asked for a second batch! I had second thoughts at first about featuring them on the blog just because I’m not that happy with the pictures I managed to shoot, but they were that good that I just had to share them with you – you may find inspiration in this recipe at some point and that is more than enough for me.

So these gluten-free chestnut tarts are all you can expect from a tart that comes in a miniature form – crisp crust, creamy filling, it’s easy to bite into and it lingers on your palate into a delicious chestnut after taste, chocolate being the one that prevails at first. And hey, the fact that they are this small and cute seems to be making them taste better – true story! 🙂

The recipe itself is part of the same gluten-free campaign I started almost 2 weeks ago, a campaign which aims at bringing awareness on special diets and people who have special culinary needs, such as diabetes, gluten-free, lactose-free or various other illnesses and allergies that require removing a certain component from your diet. I joined this campaign with an open heart because I love food and I am lucky enough to not have to follow a diet, but other people aren’t and I found this to be a challenge – coming up with special recipes to help those in need or to provide inspiration to others.

But from all these special diets, there is one that quickly caught my attention – the gluten-free diet. Did you know that gluten is found not only in many food products, but also in many cosmetics of pharmaceutical products? Somehow it makes me realize once more how the industry cares more about the money and less about people. However, in the last couple of years, more and more gluten-free products and ingredients have become available, thus making this diet much easier. And thus making things like eating a proper dessert possible for those suffering from the celiac disease or gluten intolerance, things that seem so common for most of us, but forbidden for them.

I’m not gonna lie, sometimes having a blog is rewarding from another point of view as well – you get to realize that what you have is more than what others have and I can only be grateful for it!

{Gluten Free Chestnut Tarts}
 
Author:
Ingredients:
Crust:
  • 200g gluten-free flour blend (plus extra for rolling)
  • 90g butter, chilled and cubed
  • 2 tablespoons coconut milk
Filling:
  • 200ml coconut milk, chilled
  • 200g unsweetened chestnut puree
  • 50g agave syrup
  • 1 teaspoon vanilla extract
  • 70g dark chocolate, melted (at least 70% cocoa content)
Directions:
Crust:
  1. Mix the flour blend and butter in a food processor and pulse until grainy.
  2. Add the coconut milk and pulse until it comes together into a dough.
  3. Flour your working surface well and place the dough on that surface. Knead it a few times to bring it together, adding more flour if it's too sticky.
  4. Wrap it in plastic wrap and refrigerate for 30 minutes.
  5. Roll the dough into a thin sheet and carefully cut small rounds - transfer these rounds of dough in your mini tart pans and press them well on the bottm and sides of the pans. Work carefully as the dough is delicate, but luckily it can be patched.
  6. Bake the crusts in the pre-heated oven at 350F - 180C for 15-20 minutes until golden brown,
  7. Let the crusts cool in the pans.
Filling:
  1. Mix all the ingredients in a food processor and pulse until smooth.
  2. Cover the filling with plastic wrap and refrigerate for at least 4 hours.
  3. Spoon the filling into a pastry bag and pipe it into the chilled crusts.
  4. Store in the fridge until serving time.

chestnut tarts-1-6b

ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Speciale si The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

In pachetelul primit la inceputul campaniei se afla un borcan cu ceva ce eu una nu mai gustasem decat o data pana acum – piure de castane. M-am tot sucit, m-am invartit si razgandit de zeci de ori ce sa fac cu el pana cand m-am oprit la aceaste tarte fara gluten si fara zahar rafinat, dar atat de bune incat ai mei mancaciosi au cerut bis. Crema e putin ciudata in sensul ca e foarte lichida la inceput, insa pe masura ce sta la rece se incheaga si devine groasa, numai buna de pus in posul de patiserie. Ce as schimba data viitoare e sa inlocuiesc untul cu unt de cocos pentru a obtine o reteta fara lactoza. Oricum ar fi, tartele sunt delicioase si a fost chiar interesant sa lucrez cu un aluat de tarta fara gluten – e mai greu de intins, nu o sa va mint, dar in caz ca se rupe poate fi peticit cu usurinta si se poate lucra cu el fara probleme.

Ingrediente:

Cruste mini-tarte:

Crema de castane si ciocolata:

Mod de preparare:

Cruste mini-tarte:

  1. Amestecati mixul de faina cu untul in vasul robotului de bucatarie si pulsati pana obtineti un amestec nisipos.
  2. Adaugati laptele de cocos si pulsati pana obtineti un aluat omogen.
  3. Transferati aluatul pe masa de lucru bine infainata si framantati-l sa obtineti un aluat omogen, adaugand mai multa faina in caz ca se lipeste de maini.
  4. Infasurati aluatul in folie alimentara si dati la rece 30 minute.
  5. Intindeti aluatul intr-o foaie subtire si taiat cercuri suficient de mari incat sa incapa in formele de mini-tarte pe care le aveti. Mie mi-au iesit 6 mini-tarte, dar depinde foarte mult de marimea tavilor voastre.
  6. Coaceti crustele in cuptorul pre-incalzit la 180C pentru 15-20 minute pana crustele sunt aurii pe margini si usor crocante. Lasati sa se raceasca in tavi.

Crema de castane si ciocolata:

  1. Amestecati toate ingredientele intr-un blender sau robot de bucatarie si pulsati pana obtineti o crema omogena.
  2. Acoperiti cu folie alimentara la suprafata si dati la rece cel putin 4 ore.
  3. Puneti crema intr-un pos si umpleti tartele.

chestnut tarts-1b

{Gluten Free Chocolate Biscotti} – Biscotti cu migdale si ciocolata

gluten-free chocolate biscotti-1-7b

Biscotti are twice baked cookies, or biscuits, originating from Italy. They are crunchy and dry, usually served with coffee. What’s interesting is that the word itself – biscotti – comes from a latin word – biscoctus – meaning baked twice. This cooking technique was used for certain baked goods in order to preserve them for a longer period of time. And these gluten-free chocolate biscotti are just that – dry, crisp cookies that can be stored in an airtight container for a long time and taste amazing dipped in coffee, hot cocoa, warm milk or tea.

gluten-free chocolate biscotti-1-9b

What’s amazing about these gluten free chocolate biscotti is that you can make countless combinations once you find a basic dough that works easily and tastes good – this is done by adding chopped nuts or dried fruits. This particular recipe is also gluten-free which makes the biscotti slightly drier and a bit crumbly, but they are delicious nonetheless. Starting from a chocolate based dough, I added almond slices as that was what I had on hand, but pistachio or candied almond peel would have been a great addition as well.

5.0 from 1 reviews
{Gluten Free Chocolate Biscotti}
 
Author:
Ingredients:
  • 280g gluten-free flour blend
  • 50g cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon powder
  • 30g almond slices
  • 115g butter, melted
  • 140g agave syrup
  • 1 small banana, mashed
  • 2 eggs
  • ½ teaspoon vanilla extract
Directions:
  1. Pre-heat your oven to 350F - 180C and line a large baking tray with baking paper.
  2. Mix all the dry ingredients in a bowl and the wet ingredients in a different bowl.
  3. Combine the two mixtures and give it a quick mix to form a dough.
  4. Transfer the dough on your baking tray and shape it into a log, adding additional flour to help you shape it if needed.
  5. Bake for 30 minutes then remove from the oven and allow it to cool for 10 minutes.
  6. Using a sharp knife, cut into 1-1,5cm thick slices and place them all with the cut facing up on the same baking tray. Be careful when cutting as these they are fragile and crumbly at this point.
  7. Bake for 20 additional minutes until dry.
  8. Remove from the oven and let them cool completely before serving.

gluten-free chocolate biscotti-1-2b


ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Specialesi The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Biscotti sunt biscuiti cu origini italienesti, uscati, adesea serviti inmuiati in cafea sau ciocolata calda ori lapte. Pentru a obtine textura lor specifica, biscotti sunt copti o data, apoi taiati in felii si copti inca o data. Reteta de azi are ciocolata din plin si felii de migdale, insa nu are gluten si foloseste si sirop de agave care este un indulcitor natural, nerafinat, cu indice glicemic mic si inlocuieste cu succes zaharul. Spre deosebire de biscotti facuti cu faina de grau, acestia sunt usor mai sfaramiciosi, dar deliciosi oricum!

Ingrediente:

  • 280g mix de faina fara gluten Dr. Schar
  • 50g cacao
  • 1 lingurita bicarbonat de sodiu
  • 1/2 lingurita praf de copt
  • 1/4 lingurita sare
  • 1/4 lingurita scortisoara
  • 30g felii de migdale
  • 115g unt, topit
  • 140g sirop de agave
  • 1 banana mica, piure
  • 2 oua
  • 1/2 lingurita extract de vanilie

Mod de preparare:

  1. Pre-incalziti cuptorul la 180C si tapetati o tava mare de copt cu hartie de copt.
  2. Amestecati ingredientele uscate intr-un bol si cele umede in alt bol.
  3. Combinati cele doua amestecuri si formati un aluat omogen.
  4. Transferati aluatul in tava pregatita si dati-i forma de sul, folosindu-va de putina faina fara gluten daca e nevoie pentru a nu se lipi de maini.
  5. Coaceti pentru 30 minute apoi scoateti din cuptor si lasati sa se racoreasca 10 minute.
  6. Taiati in felii groase de 1 – 1,5cm si puneti-le inapoi in tava cu taietura in sus. Manevrati biscuitii cu grija caci sunt destul de fragili.
  7. Continuati sa coaceti pentru aproximativ 20 minute pana se usuca.
  8. Lasati biscotti sa se raceasca in tava complet si pastrati-i intr-un vas inchis etans. Au fost deliciosi langa o cafea!

gluten-free chocolate biscotti-1-6b

gluten-free chocolate biscotti-1-16b

{Fudgy Chocolate Loaf Cake} – Chec simplu cu ciocolata

fudgy chocolate loaf cake

And there are days when I don’t feel like stepping in the kitchen at all, there are days when I feel like chewing on a store-bought dessert and don’t even look at my baking pans or ingredients… but then I snap out of this mood and remind myself the baking, and cooking for that matter, is fun, is my passion, the one thing I have motivation and calling for. I mean, yes, baking can be that scary, complex and difficult to master thing, but luckily not every aspect of it comes with too many ingredients or far too complicated directions. And this fudgy chocolate loaf cake is precisely that – easy recipe that tastes amazing, definitely better and healthier than any store-bought dessert you can think of and so simple that even a child could master it. It’s the kind of recipe that you mix in one bowl and bake quickly then enjoy simple or with ice cream or with fruits or in a trifle or a pudding – it’s versatile so let your imagination go wild when it comes to toppings or garnishes!

{Fudgy Chocolate Loaf Cake}
 
Author:
Ingredients:
  • 225g sugar
  • 110g all-purpose flour
  • 45g Dutch processed cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • 125g sour cream
  • 110ml hot water/coffee
  • 65ml vegetable oil
  • 1 teaspoon vanilla extract
Directions:
  1. Pre-heat your oven to 350F and line a loaf pan with parchment paper.
  2. Mix the dry ingredients in a bowl.
  3. Add the wet ingredients and give it a quick mix just until combined - don't overmix the batter.
  4. Pour the batter in the prepared pan and bake for 30-35 minutes or until well risen and it springs back if pressed gently on its surface.
  5. Remove from the oven and let it cool in the pan - as it cools it will slightly deflate.
Notes
These quantities are enough for a small loaf cake - 20x10cm - for bigger pans make 1½, up to 2 portions of batter and increase the baking time accordingly.

fudgy chocolate loaf cakeROMANIAN

Am zile cand nici nu vreau sa ma apropii de bucatarie, zile cand viata trece ca tavalucul si nu mai apuc sa fac mare lucru, insa ies repede din starea aia si imi amintesc ca sa fiu in bucatarie e ceea ce imi place, cofetaria e nu doar o meserie, ci si o mare pasiune. Si imi fac curaj si ma indrept spre bucatarie, unde, cel mai adesea in astfel de situatii, fac ceva rapid – stiti voi, genul de reteta care se face iin doi timpi si trei miscari si are un gust super fara prea mult efort. Pana la urma, cate napolitane din comert poate manca omul?! Si checul asta e exact genul ala de reteta – e atat de simplu incat nici vase de spalat nu veti avea prea multe!

Ingrediente:

  • 225g zahar
  • 110g faina alba
  • 45g cacao neagra
  • 1 lingurita bicarbonat
  • 1/2 lingurita praf de copt
  • 1/4 lingurita sare
  • 1 ou
  • 125g smantana acra
  • 110ml apa fierbinte/cafea
  • 65ml ulei vegetal
  • 1 lingurita extract de vanilie

Mod de preparare:

  1. Preincalziti cuptorul la 170-180C si tapetati o forma mica de chec – 20x10cm aproximativ – cu hartie de copt.
  2. Amestecati faina si restul ingredientelor uscate apoi adaugati in acelasi bol si ingredientele umede.
  3. Mixati cu un tel doar pana la incorporarea completa apoi turnati blatul in forma de chec pregatita.
  4. Coaceti pentru 30-35 minute pana checul a crescut frumos si isi revine la forma initiala daca apasati usor la suprafata.
  5. Lasati checul sa se raceasca in tava inainte de a-l felia.

fudgy chocolate loaf cake

{Double Chocolate Muffins} – Muffins cu ciocolata

double chocolate muffins

After a fancy dessert like Religieuse, it was a must to make a simple, basic one and the first thing to come through my mind was chocolate – I always go back to it when in need of comforting desserts – but this time I put it in some muffins and moreover, I doubled the dose. Was that enough?! Obviously not and for a second I was tempted to turn these decadent double chocolate muffins into decadent cupcakes by topping them with a silky frosting, but then I thought that simplicity should prevale this time. And to be fair I wasn’t sorry for leaving them as simple as they are just because the double dose of chocolate is enough to turn them into amazing tiny treats – do add a cup of milk or a mug of warm tea next to them.. or why not your morning coffee.. and you’re set to have a lovely treat at any time of the day!

The recipe asks for coffee pwoder, but it’s not compulsory. I skipped adding it as my 5-year old likes to snack on these, but adding a touch of coffee really boosts the chocolate flavor so go ahead. Moreover, add a few white chocolate chips or some chopped nuts – see how easy it is to customize recipes?!

{Double Chocolate Muffins} - Muffins cu ciocolata
 
Author:
Serves:: 16
Ingredients:
  • 280g all-purpose flour
  • 50g cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • 180g white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee powder (optional)
  • 85ml vegetable oil (like canola or sun-flower)
  • 260ml milk
  • 100g dark chocolate chips
Directions:
  1. Pre-heat your oven to 350F - 180C and line your muffin tin with muffin papers.
  2. Sift the flour, cocoa powder, baking powder, baking soda and salt in a bowl.
  3. In a different bowl, mix the eggs and sugar with an electric mixer until double in volume and pale.
  4. Stir in the vegetable oil, vanilla, coffee powder and milk and mix well.
  5. Add the flour mixture and mix just until incorporated.
  6. Using a spatula, fold in the chocolate chips.
  7. Pour the batter in your muffin tin, filling each muffin paper ¾ - these muffins tend to rise quite a lot.
  8. Bake for 15-20 minutes until a toothpick inserted in the center of one muffin comes out clean.

double chocolate muffins


ROMANIAN

Dupa reteta de Religieuse, se cerea un desert simplu si rapid si m-am intors la iubirea mea de-o viata – ciocolata… in doza dubla de aceasta data. Reteta in sine e cat se poate de simpla si o ador pentru ca uitati si voi cat de crescute sunt briosele astea! Si ce pufoase si aromate sunt, mai ales daca adaugati si cafeaua instant ce are rolul de a intensifica toate celelalte arome.

Ingrediente:

  • 280g faina alba
  • 50g cacao
  • 1 1/2 lingurita praf de copt
  • 1/2 lingurita bicarbonat de sodiu
  • 1/4 lingurita sare
  • 2 oua
  • 180g zahar
  • 1 lingurita extract de vanilie
  • 1 lingurita cafea instant (optional)
  • 85ml ulei vegetal
  • 260ml lapte
  • 100g fulgi de ciocolata neagra

Mod de preparare:

  1. Preincalziti cuptorul la 180C si tapetati o tava de muffins cu hartii speciale de muffins. Daca nu aveti in casa, nu-i bai, le puteti face ca aici.
  2. Cerneti faina, cacaoa, praful de copt, bicarbonatul si sarea intr-un bol.
  3. In alt bol, mixati ouale cu zaharul pana isi dubleaza volumul si se deschid la culoare.
  4. Adaugati uleiul, vanilia, cafeaua si laptele si mixati bine.
  5. Incorporati faina apoi adaugati fulgii de ciocolata, incorporandu-i cu o spatula.
  6. Turnati aluatul in hartiutele de muffins, umplandu-le 3/4 caci briosele astea tind sa creasca foarte mult.
  7. Coaceti pentru 15-20 minute pana trece testul scobitorii.

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