GF Star Fruit Custard Tart

GF Star Fruit Custard Tart

Fine gluten-free crust recipe here: https://simplygluten-free.com/blog/

Filling:
1 cup milk
1/2 cup heavy whipping cream
1 1/2 tsp vanilla
3 Tb tapioca flour
1 1/2 Tb arrowroot powder
pinch of salt
1/4 and 1/8 cup sugar
4 egg yolks
1 Tb butter


1) whisk egg yolks until thick and pale - set aside
2) Mix tapioca flour, arrowroot, salt, and sugar together in bowl - set aside
3) Mix milk, heavy whipping cream, and vanilla into sauce pan
4) Heat milk mixture on medium heat until steaming
5) Add flour/sugar mixture to milk mixture and stir on medium heat until bubbling
6) Slowly pour hot milk into egg yolks while stirring constantly
7) Pour eggs yolk and milk (now fully mixed together) back into sauce pan
8) Put sauce pan on medium heat and stir constantly until mixture thickens and bubbles
9) Pour mixture back into a bowl and stir in butter
10) Cover with plastic wrap and leave custard until room temperature
11) Pour room temp custard into cooked tart crust
12) Leave tart in fridge for at least 4 hours (preferably overnight), allowing custard to set
13) Decorate tart with starfruit and any other fruit of choice

(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)

GF Darjeeling Berry Mousse Tart

GF Darjeeling Berry Mousse Tart 

Find crust recipe here: https://simplygluten-free.com/blog

Filling:

1 cup heavy whipping cream

2 tsp second-flush darjeeling 

2 cups frozen berries

1/2 cup sugar (you can add more or less to taste)

1/4 cup of cold water
1 teaspoon gelatin

(I got my darjeeling from: http://www.teacampaign.ca)

1) Measure heavy whipping cream into a bowl and add darjeeling to steep (set in fridge for at least an hour)

2) Defrost the frozen berries and strain juice into sauce pan - set aside

3) Add gelatin to cold water and let sit 

4) Put berry juice on medium heat and add sugar 

5) Once juice is steaming, add in gelatin and remove from heat 

6) Transfer juice to bowl and set in fridge until thickened 

7) Strain darjeeling tea leaves from cream 

8) Pour cream into mixer and mix on high until small peaks form 

9) Add berry juice to whipped cream and carefully mix together 

10) pour mousse into cooked tart crust and set in fridge 

enjoy!

(this filling recipe makes enough to fill one small tart crust - double or triple the recipe for a large tart)

Gluten-Free Vanilla Orange Muffins

I absolutely love these gluten-free muffins with a big cup of darjeeling
Check out http://www.teacampaign.ca for some great Darjeeling!

GF Vanilla Orange Muffins

2 1/2 cup oat flour
1 Tbs baking powder
1/4 tsp salt
1 cup cream (or milk)
1 egg
3 Tbs honey
1 Tbs olive oil (or butter)
2 tsp vanilla
2 tsp shaved orange peel

1) Preheat oven to 350F
2) Mix all ingredients together in a bowl
3) Scoop a little more than 1/4 cup into each muffin tin
4) Bake for 20-25 minutes

Gluten-Free Mini Blueberry Pies

Check out my recipe blog to find the latest recipe- Gluten-Free Mini Blueberry Pies

So a few days ago I attempted to make a cobbler. I used a gluten-free flour without looking at the ingredients- which was a big mistake. Have you ever tried garbanzo bean flour? It tastes like death. So I made this cobble and it not only looked amazing but smelled amazing! I dished it up with ice cream, super excited to eat it. I took a big bite AND...it was awful. It was inedible. It tasted like I had made cobbler with a nasty bean crust that overtook all the other flavors. I had added so much sugar- and it didn't do a thing to mask the nasty garbanzo bean flour of death. So I threw out the whole cobbler. And I've been apologizing to my family for days since it took hours to get rid of the bean flavor in our mouths.

SO in an attempt to redeem myself, I made these pies. I took my time and made them with love. They are delicious.

Have you ever had a major baking disaster? I would love to hear!

Plum Spice Tarts

Check out my latest (and super delicious) recipe- Gluten-Free Plum Spice Tarts

Earl Grey Tea Cookies

I just posted a delicious recipe for Gluten-Free Earl Grey Tea Cookies


They are perfect for afternoon teatime!

Butterscotch Cookies

Just added a butterscotch cookie recipe to my recipe blog. These cookies are so addictive and you can't even tell they are gluten-free.

Find the recipe here: http://lexalexrecipe.blogspot.com

Gluten-Free Lemon Bars

For Mother's Day I made these delicious gluten-free lemon coconut bars. I didn't have all the ingredients I needed to follow an exact recipe so I decided to wing it-and it turned out wonderful!

Gluten-Free Lemon Coconut Bars 
(Adapted from this recipe: http://www.greenkitchenstories.com)

Crust

5 tablespoons of melted coconut oil
3 1/2 tablespoon maple syrup
2 cups shredded coconut
3/4 cup almond meal/flour
1/4 cup all purpose gluten-free flour (I used Trader Joe's blend)
2 egg whites (save the yolks)

Filling

3 eggs and the 2 egg yolks
7 tablespoons maple syrup
1/3 cup and 2 tablespoon lemon juice
1 tablespoon lemon zest
2 tablespoons gluten-free all purpose flour
2 tablespoons sweet rice flour
2 tablespoons coconut flour

Crust: Preheat the oven to 350. Mix all the ingredients together until fully combined and press into a small pan (I put parchment paper underneath so the bars came out easily). Bake for 10-13 minutes.

Filling: beat the eggs until foamy and then add the rest of the ingredients. Beat all the ingredients for two minutes. Pour the filling onto the crust. Bake for about 18 minutes (on 350) until the filling is set (not liquid).

Let bars cool and then cover with powdered sugar. I suggest keeping the bars in the refrigerator after they cool.

Mini Pumpkin Spice Cheesecake Recipe

I've been wanting to make these for so long! I combined and altered a few different recipes to create these little beauties. They are gluten-free and the perfect size for one! 

Mini Pumpkin Spice Cheesecake Recipe 

(makes about 13)

Cheesecake Crusts

3/4 cup nuts (I used a mix of walnuts and pecans)

1/2 cup sugar

2 1/2 Tablespoons butter (soft)

1) Blend nuts in food processor or blender until finely ground

2) Put the blended nuts into a bowl and mix in the sugar and butter

3) Line a cupcake pan with 13 cupcake liners. (I used foil liners) 

4) Spoon about 1 tablespoon of the nut mixture into each cupcake liner

5) Press the mixture down into each liner with your fingers or a spoon

6) Bake crusts for 8-10 minutes at 350 degrees (take them out right when they get a bit brown on the edges)

7) Set aside and allow them to cool

Cheesecake Filling

One 8 oz. package of softened cream cheese

1/2 cup pumpkin puree

1 egg and 1 egg white
1/4 cup brown sugar
2 1/2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

1) Put all the ingredients into a mixer and mix on medium until all the ingredients are mixed together. (make sure the cream cheese is soft so it mixes well)

2) Spoon the filling into the cupcake liners (divide the filling evenly among the 13 liners) 

3) Put the little cheesecakes in the oven at 375 and bake for about 15 minutes

4) Take out your cheesecakes, let them cool on the counter, and then place them in the fridge. Allow them to chill at least 2 or 3 hours before you eat them. They are best if chilled overnight. 

Cheesecake Topping

1 cup heavy whipping cream

1 large spoonful of caramel

1) Heat the caramel up in the microwave for a few seconds

2) Put the cream and caramel into a mixer and mix on high until peaks form

3) Put the whipped cream into a large plastic bag and cut off the tip

4) Pipe the whipped cream onto the cheesecakes before serving or simply spoon it on top

*Sprinkle cinnamon on top before serving (optional!) 

*I also like to remove the cupcake liner before serving 

A Bit of Baking

Since my brothers have come home for the summer, I've started baking again! Yesterday I made these lovely coconut macaroons and today I made brownies. The macaroons are absolutely amazing! I suggest you try them out. Both of these recipes are super quick and easy. 

Here's the macaroon recipe: http://pamelasalzman.com/coconut-macaroons/

(I used less sugar and maple syrup in place of the honey. They were plenty sweet!)

 Brownie recipe: http://www.eatgood4life.com/2013/04/the-best-gluten-free-brownies-ever.html

(Plus they're gluten-free!) 

Gluten-Free Nutella Truffles

This weekend our church had a lovely Spring Tea! I helped host a table this year so I got to make truffles and decorate a table.

These are the truffles I made. I think I accidentally added too many Rice Crispy's (making them really hard to bite into)....but other than that they tasted great!

You can find the recipe for them here: http://www.ericasweettooth.com