Gluten-Free Sour Cream Coffee Cake

Its been a while since I baked anything, hence no posts. Today's not so crazy winter weather finally motivated me to try something to go with a cup of coffee. I also had most of the ingredients for this recipe, so decided to give it a shot! Overall, a moist, sweet cake perfect with espresso or sugar- less cappuccino!

• Preheat the oven to 350 deg F and move the rack position to the center shelf. Prepare a 9-inch cake pan with a removable base by spraying it with baking spray. 

• In a bowl, mix the following and keep aside:

• 1/2 cup chopped walnuts
• 2 tsp ground cinnamon
• 1/2 cup granulated sugar (personally, i found this to be too sweet, so next time when I make it, I will reduce the sugar to half)

• In another bowl, mix the following:
• 2 cups GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp xantham gum
• 1/2 tsp salt

• Peel 1 medium apple. Core it and cut it into 8 slices and then chop each slice into 8 small pieces. Keep aside.

• In a bowl, beat 2 large eggs using an electric mixer. Add 1 cup granulated sugar to the eggs, 1 tbsp at a time and beat until the mixer is light and fluffy. 

• Add 2 tsp vanilla extract, previously prepared flour mixture, 1 cup sour cream and 1/3 cup canola oil to the egg/sugar mixture and beat for ~30 seconds. 
• Add 1/2 of the batter to the pan. Spread the chopped apple pieces and 1/2 of the walnut mixture over the batter. Top with the remaining batter and finally cover with the remaining walnut mixture.
• Put the pan in the oven and bake for ~50 minutes (start checking after 45 minutes).
• Remove the pan from the oven and let it cool for 20 minutes. Remove from the cake from the pan and cool for another 10-15 minutes.
• Serve with a hot cup of espresso or cappuccino!

P.S.: This recipe is adapted from a recipe by Annalise Roberts in "Gluten Free Baking Classics"

Double Layered Pumpkin Cheesecake with Candied Pecans

Our good friends Arindam and Monica invited us over for a not so traditional Thanksgiving Dinner. What an amazing spread they had planned: Chicken Roast, Lamb Roast with Mint Aioli, Pork Stuffing, Cranberry Sauce, Brussels Sprouts, Roasted Carrots and Parsnip, Spinach and Avocado Salad. I offered to bring the dessert and keeping with the theme decided to make a Double Layered Pumpkin Cheesecake with Candied Pecans- a departure from the usual Pumpkin Pie. The dessert was a hit- a rich creamy cheesecake with mild flavours of pumpkin and ginger with the sweetness of the candied pecans!

Ginger Cookie Crust

• Preheat the oven to 325 deg F. Wrap a 9-inch springform pan twice with a heavy duty aluminum foil. 
• Spray the bottom and sides of the pan with a baking spray. 
• Grind 1 1/2 cups of Gluten Free Ginger Cookies (I used store bought due to laziness ;-)) in a food processor until finely ground. 
• Add 5 tbsp unsalted melted butter and pulse a few times to combine. 
• I didnt add any sugar as the cookies were pretty sweet but if your cookies aren't, feel free to add 1/4 cup of granulated sugar.
• Spread the moistened crumbs into the prepared pan and, using a measuring cup or glass, press into an even layer. 
• Bake for approx. 15 mins. or until fragrant. 
• Cool on a wire rack while you prepare the filling.  

Cheesecake Filling

• Preheat the oven to 350 deg F and move the rack to the center position.
• In a large bowl, combine 3 8 oz packets of plain cream cheese, 1/2 cup granulated sugar and 1/2 tsp vanilla extract. Beat until smooth. Don't over-beat.
  
• Blend in 2 eggs, one at a time. Fold in 1/2 cup sour cream. Remove 1 cup of batter and spread into bottom of the cooled ginger crust; set aside.
• Add 1 cup pureed pumpkin (more if you love the pumpkin flavour), 1 tbsp spiced rum and pumpkin pie spice to taste to the remaining batter and stir gently until well blended (if you don't have pre-mixed pumpkin pie spice, mix ground cinnamon, ground cloves and ground nutmeg in equal proportion). Carefully spread over the batter in the crust.
• Bake in the  preheated oven for 1 hour in water bath, or until center is almost set. The water bath is easy to prepare. Fill an oven-friendly bowl with hot water and keep this bowl under the cake pan while baking. The steam from the water bath creates a moist atmosphere for the cheesecake thus minimizing any cracks. Turn off the oven after an hour, prop the door open and let the cheesecake sit for another hour. Remove the sides of the springform pan and allow to cool, then refrigerate for 3 hours or overnight.

Candied Pecans

• Preheat oven to 250 deg F.
• Mix 1/2 cup granulated sugar, 1 tsp ground cinnamon, and 1 tsp salt together in a bowl.
• Whisk 1 egg white and 1 tbsp water together in a separate bowl until frothy. Toss ~ 500g of pecans in the egg white mixture. 
• Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

When ready to serve, evenly spread the candied pecans on the refrigerated cheesecake!

P.S.: This recipe has been adapted from the following recipes:

• Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce
• Double Layer Pumpkin Cheesecake 
• Candied Pecans

Corn Muffins with Tamarind Chutney

I have been craving some nice Corn Bread for a while and decided to give it a try today. While I made plain Corn Muffins today, based on the success of the recipe, I think I will try some pepper/basil/curry leaves seasoning next time for some more flavour. The Corn Muffins turned out just perfect and I paired them up with some tangy tamarind chutney for a nice hot breakfast!

Corn Muffins

• Preheat the oven to 400 deg F and move the rack position to the center shelf. Prepare a muffin tray by spraying it with baking spray. 

• In a bowl, mix the following:

• 1 cup cornmeal
• 1 cup GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
• 1/2 tsp xantham gum
• 1/4 cup granulated sugar
• 3 1/2 tsp baking powder
• 1/4 tsp salt

• In another bowl, mix the following:
• 1/4 cup canola or vegetable oil
• 1 cup minus 1 tbsp milk
• 1 well beaten egg
• 1/4 tsp vanilla extract

• Combine the wet mixture with the dry ingredients and gently mix (do not over stir).

• Slowly add the batter to the muffin tray filling approx. 75% of each cup. 

• Put the muffin tray in the oven and bake for 20 mins or until golden brown.

Tamarind Chutney

Tamarind chutney is a staple in Indian cuisine and is used regularly with snacks. Given the subtle taste of Corn Muffins, I decided to pair them with some tangy tamarind chutney and the combination was great. You can find numerous recipes for the chutney and one example is here.

P.S.: This recipe is adapted from the Corn Muffin recipe by Annalise Roberts in her book "Gluten Free Baking Classics"

GF Almond and Chocolate Chip Scones

We were supposed to go for long walk this morning with some friends and take a little picnic basket with us. I had volunteered to make some scones. The rainy weather destroyed our plans for a picnic but I decided to make the scones nonetheless. These have a nice crunchy exterior with a chewy interior and are an awesome treat to go with your morning tea! 

• Preheat the oven to 350 deg F and move the rack position to the center shelf. Prepare a cookie sheet by lining it with parchment paper. 

• In a bowl, mix the following:

• 2 cups blanched almond meal/flour

• 1/2 cup arrowroot flour
• 1/2 tsp sea salt
• 2 tsp baking powder

• Remove any lumps from the above mixture using a fork. Set aside

• In another bowl, using an electric mixer, combine 2 tbsp maple syrup, 1/2 tsp almond extract, 1/4 tsp vanilla extract and 1 large egg. 

• While keeping the mixer on, slowly add 1/4 cup melted organic coconut oil and combine well.  

• Add the maple syrup liquid to the flour mix. Add 1/8 cup blanched slivered almonds and 1/8 cup semi-sweet chocolate chips. Combine well. 

• Using your hands, knead the dough into a ball and flatten to approx. 1/2 inch thickness. Using a knife, cut into 8 triangles and arrange on the cookie sheet approx. an inch apart. 

• Bake the dough triangles for ~20-25 mins or until the edges are golden brown.

• Remove from the oven and let them cool completely. Your scones are ready!

These scones are very easy to make and can be eaten for breakfast or an afternoon snack. You can replace slivered almonds and chocolate chips with raisins, cranberries or blueberries- the options are endless. We paired our scones with some port wine jelly but you can have with them with any type of jam or jelly! 

P.S.: This recipe is adapted from: Triple Almond Scones recipe by EverydayMaven 

Chocolate Dipped Coconut Macaroons

I created these by adapting the following recipe:

• Coconut Macaroons recipe from Gluten Free Baking Classics by Annalise G. Robert

I added some semi-sweet chocolate, dusted the macaroons with white chocolate and voila a perfect bite sized dessert is ready!!!

Coconut Macaroons

• Preheat the oven to 325 deg F and move the rack position to the center shelf. Prepare a cookie sheet  by greasing with baking spray. 

• In a food processor, mix the following for 1 minute: 

• 1 200 g bag of sweetened coconut flakes

• 2/3 cup icing sugar (reduce this amount if you want less sweetness in your macaroons)

• To the above mix, add 1/4 cup cream of coconut (mix well before removing), 1/8 cup cream cheese, 3 tbsp GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup), 1 large egg white, 1 tsp vanilla extract and a pinch of salt. Pulse until soft dough is formed. 

• Pour a 200 g bag of sweetened coconut flakes in a bowl.  Form small round balls (~20) with the soft dough and roll them in the coconut flakes to completely cover; arrange the coconut covered balls on the cookie sheet allowing ~2 inches of space between the balls.

• Bake in the oven until the macaroons turn golden. Remove from the oven and let them cool on a rack completely. 

Covering with Chocolate

• Melt  ~4 cubes of semi-sweet chocolate in the microwave (heat for 30 sec each time, stir and continue).

• Add half tbsp butter to the melted chocolate and coat the cooled macaroons one at a time.

• Refrigerate the chocolate dipped macaroons for 15 minutes to allow the chocolate to set.

• Sprinkle some cocoa powder and grated white chocolate on top!

This bite size dessert with a sweet coconuty flavour and a hint of dark chocolate works great with the afternoon tea or coffee, and it so easy to make- so what are you waiting for! 

Gluten Free Triple Berry Chocolate Tart

I created this tart by adapting two separate recipes:

• Chocolate Tart Shell recipe from Gluten Free Baking Classics by Annalise G. Roberts
• Filling recipe from the Canadian Living website 

The result was a crunchy cookie crust with rich chocolaty center and the oh-so-yummy tartness of the berries!!!!

Chocolate Tart Shell 

1. Preheat oven to 350 deg F and move the rack position to the center shelf. Prepare a 9 inch tart pan with removable base by greasing with baking spray and dusting with rice flour. 
2. In an electric mixer or food processor, mix the following: 
3. 3/4 cup plus 1 tbsp GF flour (GF flour is prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup) 
4. 1/3 cup granulated sugar 
5. 1/4 cup non-sweetened cocoa powder 
6. 1/2 tsp xantham gum 
7. 1/8 tsp salt 
8. To the above flour mix, add 5 tbsp cold unsalted butter until a crumbly mixture is formed. Add 1 tsp vanilla extract and press the mixture gently to the bottom and up the sides of the prepared tart pan. 
9. Bake the tart shell in the oven for 18 minutes. Cool the pan on a rack or put it in the refrigerator until the filling is ready! 

Chocolate Ganache Filling:

1. In a bowl, chop 8 oz of dark chocolate (I used 8 semi sweet chocolate cubes) and keep aside.
2. Boil 1 1/2 cups of 35% whipping cream in a saucepan. 
3. Add the boiling cream to the chocolate and let it stand for 2 mins.
4. Whisk the cream/chocolate mixture until the smooth, silky ganache is formed.
5. Pour the ganache into the chocolate shell and refrigerate for atleast 2 hours.

Berry Toppings:

1. About 45 mins before serving, arrange the blackberries (~170 gms) around the edge of the tart and one in the center, with raspberries (~170 gms) inside blackberries and around the center blackberry.
2. Fill the remaining space with blueberries (~170 gms). 
3. In a microwave, heat up 1/4 cup raspberry or blueberry jam mixed with 1 tbsp Grand Marnier for 40 seconds. Brush the jam mix over the berries.

And the heavenly Triple Berry Chocolate Tart is ready to be devoured. Remove the pan sides just before you are ready to serve!

Gluten Free Angel Food Cake with Pineapple Pudding and Strawberries!

 I created this cake by adapting two separate recipes:

• Angel Food cake recipe from Gluten Free Baking Classics by Annalise G. Roberts
• Angel Lush with Pineapple recipe from the Kraft Website

The result was a light, fluffy and fruity cake perfect for a hot summer day!

GF Angel Food Cake:

1. Preheat oven to 400 deg F and move the rack position to second shelf from the bottom
2. In a bowl, mix the following:
   • 1 1/2 cups egg whites
   • 1 1/2 tsp cream of tartar
   • 2 tsp vanilla extract
   • 1/2 tsp almond extract 
3. Beat the egg mixture until egg whites form soft peaks
4. Add 1 cup granulated sugar (1/3 cup at a time) to the foamy egg whites and keep beating the mixture until stiff peaks form
5. In a separate bowl, mix the following:
   
   • 1 1/4 cups of icing sugar
   • 1 cup GF flour (prepared by mixing superfine brown rice flour, potato starch and tapioca flour in 2:2/3:1/3 ratio i.e., 2 cups: 2/3 cup:1/3 cup)
   • 1/2 tsp xantham gum or guar gum (i didnt have guar so used xantham)
6. Fold the flour mixture into the egg whites (1/3rd flour mixture at a time)
7. Pour the batter into a 10 inch bundt or tube pan (i used 9 inch and it still worked). Remember not to grease the pan- I did that and it came back to haunt me!
8. Put the pan in the oven and bake for 35 minutes- the cake should turn golden!
9. Now comes the tricky part- take the pan out of the oven and invert it over an empty wine bottle and let it cool completely (this is where non-greased pan helps!)
10. Once the cake has cooled completely (took ~20 minutes), loosen the cake with a knife, invert and put on a serving plate.

 Adding Pineapple Pudding and Strawberries:

I followed the recipe and steps exactly as detailed on the Kraft Website. I created two layers instead of three.

And voila there you have a scrumptious sugary delight!!!!