Delicious Gluten Free Dessert Recipes

Despite some people thinking it is difficult to cook when you have a gluten or dairy intolerance, there are loads of gluten free desserts available. Wendy Horne has published a book full of gluten free recipes for anyone to enjoy, which focus on flavour, goodness and taste. From how to make gluten free cakes, to easy gluten free dessert recipes - including gluten free baking - Wendy’s got it all and below are just three of her amazingly tasty sweet treats:


1) Almond and Apricot Tart




Ingredients



PASTRY

125g Pure

225g gluten-free plain flour

50g icing sugar

½ egg, beaten

1-2 tablespoons soya milk

FILLING

270g caster sugar

250g Pure

4 eggs

250g ground almonds

450g apricots, stoned and halved






Method
- First, make the pastry. In a mixing bowl, combine the flour and sugar, and then rub in the Pure. Bring together with the egg and a tablespoon or two of soya milk. Place in the refrigerator to chill for an hour and then line out a 30cm greased flan dish with the pastry. Chill again for about ½ hour.



- Meanwhile, whizz the sugar and Pure in your food processor until light and fluffy, and then gradually add the eggs.




- Put your oven on at 160 degrees. Mix in the ground almonds and heap this frangipani mixture into the flan case. Place the apricots, cut side up, in the mixture and dust with a little caster sugar.




- Bake for about 1 – 1 ¼ hours or until firm.










2) Lemon and Poppy Seed Cake




Ingredients




140g caster sugar

140g Pure

2 large eggs, beaten

Pinch of xanthan gum

140g gluten-free self-raising flour

30g black poppy seeds

Grated zest of 1 lemon

180ml soya milk

2 tablespoons icing sugar

Juice of 1 lemon







Method

- Line a 455g loaf tin with Bakewell paper and put your oven on at 180 degrees.




- Beat the sugar and Pure until really pale and then gradually add the beaten eggs.




- Add the xanthan gum to the flour and sift in, and then add the poppy seeds and the lemon zest.




- Add enough soya milk to make a soft, dropping consistency.




- Put the mixture in the tin and cook for about 45 minutes or until a skewer inserted comes out clean.




- Combine the icing sugar and lemon juice, and warm in a saucepan. Stab the cake with a skewer and pour over the sugar/lemon mixture. Leave to cool.










3) Chocolate and Courgette Brownies



Ingredients



175g courgettes, peeled and cut into short lengths

110g Pure

175g dark brown sugar

2 teaspoons cream of tartar

1 teaspoon bicarbonate of soda

50g good quality cocoa powder

Pinch of xanthan gum

250g gluten-free plain flour

3 eggs, lightly beaten

1 teaspoon vanilla extract







Method
- Grease and line a 20cm square brownie tin. Put your oven on at 160 degrees.




- In your food processor, with the ordinary blade, whizz the courgettes into strands.




- Add the Pure and the sugar, and then whizz to combine.




- Add the cream of tartar, bicarbonate of soda, cocoa powder and xanthan gum to the flour, and sieve half of it over the mixture.




- Add the eggs and vanilla, and sieve over the rest of the flour combination. Whizz until smooth and well mixed.




- Pour this mixture into the cake tin, easing into the corners. Bake for about 30 minutes. Test by inserting a skewer – it should just show a very slight trace of the mixture. Mark into squares and leave to cool.
x