>GFCF Weekly Roundup – Holiday Desserts
Posted on December 1, 2010 by Glutenfreeda
>Here at the Glutenfreeda Blog we’re going to try something a little different – we’re going to have established columns with new articles on a weekly and/or monthly basis. From gluten-free/casein-free recipes to product reviews, you’ll soon be able to mark your life by our articles! =)
GFCF Chocolate Peppermint Squares
Makes 24 bars
1 ounce gluten free bittersweet chocolate, melted
1/4 cup Earthbalance butter substitute, softened
1/2 cup sugar
1 egg, lightly beaten
1/2 cup gluten free flour
1/4 cup walnuts, coarsely chopped
2 Tablespoons Earthbalance butter substitute, softened
1 cup powdered sugar
1 Tablespoon water
1/4 teaspoon peppermint extract
1 ounce gluten free bittersweet chocolate
1 Tablespoon unsalted butter
Preheat the oven to 350°F. Grease and lightly flour an 8×8 inch pan with gluten free flour. Cream Earthbalance, sugar and egg. Add 1 ounce of melted chocolate, 1/2 cup gluten free flour and nuts. Place mixture into prepared pan and bake for 20 minutes or until an inserted toothpick comes out clean. Remove from oven and allow to cool.
Meanwhile combine 2 Tablespoons Earthbalance, powdered sugar, water and peppermint extract. When cake layer is cool, spread Earthbalance mixture on top.
Melt remaining 1 ounce chocolate and 1 tablespoon Earthbalance; pour over filling. Chill in the refrigerator. Cut into 24 small bars.
GFCF Fresh Pear Crisp with Dried Cranberries
5 Tablespoons Earth Balance butter substitute, melted
1/2 cup gluten free flour
6 Tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3-1/4 pounds slightly underripe Anjou pears, peeled, halved, cored and cut into 1″ pieces
3/4 cup dried cranberries
2 teaspoons fresh lemon juice
1/4 cup sugar
2 Tablespoons cornstarch
1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1 teaspoon orange zest
For the topping
Melt the “butter” in a small saucepan, remove from heat. Sift together flour, sugar, baking powder, cinnamon and salt. Add flour mixture to butter, tossing with a fork to form crumbs. Set aside.
For the filling
Preheat oven to 350 degrees F. Butter an 11″x7″ baking dish. Add the pear pieces and the cranberries to the baking dish. Drizzle with lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon, ginger and orange zest. Sprinkle the mixture over the fruit. Crumble the topping over the pears. Bake for 50 minutes. Serve warm (for the dairy indulgent, serve over gluten free vanilla ice cream).
*For this recipe, and all of our holiday pies, we recommend using Gluten Free Mama’s Pie Crust Mix which can easily be dairy-free and egg-free!
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