Gluten-Free Dessert Recipes
Hello there!
There are many people who follow a gluten-free diet but sometimes there is a very limited choice of desserts available in the supermarket and in restaurants. These are two gluten-free desserts recipes which are perfect to make for family and friends so they will never miss out. Enjoy!
GF Orange and Almond Tartlets
These tarts are inspired by an orange and almond cake which I have had that is gluten-free and Bakewell tarts since they have an almond filling and a layer of marmalade instead of jam. Great for dessert or as an afternoon treat with friends and family.
Makes 8 12.5cm tart tins or 16 mini tarts in a fairy cake tin
For the pastry:
200g GF plain flour
100g block unsalted butter
Cold water
For the filling:
2 tbsp marmalade
125g unsalted butter
125g caster sugar
2 eggs
125g ground almonds
2 1/2 tbsp GF plain flour
Zest and juice of 1 orange
For the icing:
100g icing sugar
Juice and zest of orange
Preheat the oven to 190C fan/ Gas Mark 5. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Slowly add cold water a tablespoon at a time until it comes together to form a dough. Wrap the pastry in clingfilm and place in the fridge for 30 minutes. Gluten-free pastry can be very delicate so just take care when handling it.
Roll out onto a floured work surface until the thickness of about a £1 coin then line the tart tins. If using the 12.5cm tartlet tins mark the base with a folk, line with parchment paper and baking beans. Bake for 7-8 minutes then remove the paper and bake for a further 5 minutes. If making smaller tartlets in a fairy cake tin there is no need to blind bake them.
To make the filling, cream the butter and caster sugar until light and creamy. Add the eggs, ground almonds, plain flour and orange zest and juice. Beat together with an electric hand mixer. Heat the marmalade in the microwave for about 40 seconds until melted a little and easier to spread on the tarts.
Spread the marmalade on the base of the tarts and spoon the cake mixture on top, being careful not to fill too much as it can overflow otherwise. Bake in the oven for about 15-18 minutes until a skewer comes out clean.
Combine the icing sugar with a little orange juice until smooth and a pouring consistency. Drizzle over the tarts and top with orange zest.
GF Raspberry, White Chocolate and Lemon Clafoutis
Serves 8
A clafoutis is a great dessert to make if you have people over for dinner but don't want to spend hours in the kitchen making a posh dessert. It isn't complicated to make and if you want to decorate it with more fresh fruit you can. Traditionally, this dessert is made with cherries but you can use whatever flavours you like and it sets to form a custardy-cake consistency.
50g ground almonds
2 tbsp plain gluten-free flour
100g caster sugar
2 eggs
2 egg yolks
250ml double cream
Lemon, zested
200g raspberries
200g white chocolate chips
Preheat an oven to 170C fan/Gas mark 5. Oil a 20-23cm round cake tin and line with grease-proof paper. Ensure that the tin isn't a loose-bottomed tin otherwise the clafoutis may leak in the oven.
Cover the base of the tin with the raspberries in one even layer.
Simply sieve the ground almonds and flour into a bowl and add the caster sugar, eggs, cream and lemon zest. With a stick blender, blitz the mixture until well combined and smooth. Add the white chocolate chips and then pour over the fruit.
I would recommend placing the cake tin on a baking tray before putting in the oven in case some of the raspberry juice overflows a little.
Bake for about 30-40 minutes and you can tell when it is cooked by placing a skewer in the middle of the cake which should come out clean when cooked. Also, a dip in the centre of the cake shows it is under-cooked.
Once cooked, turn out on a plate and dust with icing sugar. Serve warm with cream or ice cream.
There are many people who follow a gluten-free diet but sometimes there is a very limited choice of desserts available in the supermarket and in restaurants. These are two gluten-free desserts recipes which are perfect to make for family and friends so they will never miss out. Enjoy!
GF Orange and Almond Tartlets
These tarts are inspired by an orange and almond cake which I have had that is gluten-free and Bakewell tarts since they have an almond filling and a layer of marmalade instead of jam. Great for dessert or as an afternoon treat with friends and family.
Makes 8 12.5cm tart tins or 16 mini tarts in a fairy cake tin
For the pastry:
200g GF plain flour
100g block unsalted butter
Cold water
For the filling:
2 tbsp marmalade
125g unsalted butter
125g caster sugar
2 eggs
125g ground almonds
2 1/2 tbsp GF plain flour
Zest and juice of 1 orange
For the icing:
100g icing sugar
Juice and zest of orange
Preheat the oven to 190C fan/ Gas Mark 5. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Slowly add cold water a tablespoon at a time until it comes together to form a dough. Wrap the pastry in clingfilm and place in the fridge for 30 minutes. Gluten-free pastry can be very delicate so just take care when handling it.
Roll out onto a floured work surface until the thickness of about a £1 coin then line the tart tins. If using the 12.5cm tartlet tins mark the base with a folk, line with parchment paper and baking beans. Bake for 7-8 minutes then remove the paper and bake for a further 5 minutes. If making smaller tartlets in a fairy cake tin there is no need to blind bake them.
To make the filling, cream the butter and caster sugar until light and creamy. Add the eggs, ground almonds, plain flour and orange zest and juice. Beat together with an electric hand mixer. Heat the marmalade in the microwave for about 40 seconds until melted a little and easier to spread on the tarts.
Spread the marmalade on the base of the tarts and spoon the cake mixture on top, being careful not to fill too much as it can overflow otherwise. Bake in the oven for about 15-18 minutes until a skewer comes out clean.Combine the icing sugar with a little orange juice until smooth and a pouring consistency. Drizzle over the tarts and top with orange zest.
GF Raspberry, White Chocolate and Lemon Clafoutis
Serves 8
A clafoutis is a great dessert to make if you have people over for dinner but don't want to spend hours in the kitchen making a posh dessert. It isn't complicated to make and if you want to decorate it with more fresh fruit you can. Traditionally, this dessert is made with cherries but you can use whatever flavours you like and it sets to form a custardy-cake consistency.
50g ground almonds
2 tbsp plain gluten-free flour
100g caster sugar
2 eggs
2 egg yolks
250ml double creamLemon, zested
200g raspberries
200g white chocolate chips
Preheat an oven to 170C fan/Gas mark 5. Oil a 20-23cm round cake tin and line with grease-proof paper. Ensure that the tin isn't a loose-bottomed tin otherwise the clafoutis may leak in the oven.
Cover the base of the tin with the raspberries in one even layer.
Simply sieve the ground almonds and flour into a bowl and add the caster sugar, eggs, cream and lemon zest. With a stick blender, blitz the mixture until well combined and smooth. Add the white chocolate chips and then pour over the fruit.
I would recommend placing the cake tin on a baking tray before putting in the oven in case some of the raspberry juice overflows a little.
Bake for about 30-40 minutes and you can tell when it is cooked by placing a skewer in the middle of the cake which should come out clean when cooked. Also, a dip in the centre of the cake shows it is under-cooked.Once cooked, turn out on a plate and dust with icing sugar. Serve warm with cream or ice cream.
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