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This flourless, crustless tart is rich, moist, sweet and and prepared almost entirely on the stovetop (with the exception of a few minutes spent under the broiler to crisp the top). It is the ideal decadent breakfast, a new twist on the classic coffeecake or last-minute dessert.

INGREDIENTS

  • 4 eggs
  • ½ to ¾ cup sugar (according to personal taste)
  • Pinch of salt
  • ½ cup ground almonds
  • ½ cup cream
  • ½ cup sliced almonds, more for garnish
  • 1 lemon, zest and juice
  • 2 tablespoons butter
  • Powdered sugar, for garnish

PREPARATION

  1. Heat oven to 400 degrees. In a bowl, combine eggs, sugar, salt, ground almonds, cream, sliced almonds, lemon zest and juice.
  2. Melt butter in an 8-inch ovenproof skillet over low heat; when foam has subsided, add almond mixture to pan, tilting pan to distribute batter evenly. Continue to cook tart on stovetop until edges just begin to set, then put pan in oven and finish cooking, about 10 to 15 minutes more.
  3. When tart is done, put it in broiler for about a minute or until just golden on top. Sprinkle with powdered sugar and sliced almonds. Serve.
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angel lime pie

INGREDIENTS:
4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
1/2 cup white sugar
2 teaspoons lime zest
1/3 cup lime juice
1 1/8 cups heavy cream
DIRECTIONS:
1. Preheat oven to 250 degrees F ( 120 degrees C).
2. Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
3. Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lime juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
4. Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lime filling and top with the remainder of the whipped cream. Refrigerate.

Gluten Free Crepes

March 31, 2015 — Leave a comment

domata gluten free crepes

In commemoration of today being the 126th anniversary of the public opening of the Eiffel tower, here is a recipe for gluten free crepes.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup Domata Recipe Ready flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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Gluten-Free-Flourless-Cake-Roll1

This lighter then air cake is from Simply Gluten Free.  An easy, yet impressive, dessert which never fails!

Ingredients

Gluten free, non-stick cooking spray
large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Left over coffee from the morning or day before if fine

Directions

Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.

With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.

With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.

When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.

Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.

Originally published by Simply Gluten Free

tortillas

This recipe was submitted by Amy B. These are great when corn tortilas just won’t do!

Ingredients:

2 cups Domata Recipe Ready Flour

1 tsp baking powder

½ tsp sugar

1¼ tsp salt

2 TBs vegetable or other shortening

¾ cup warm water

 

Directions:

1. Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender. Once the dough is sand consistency…

2. Add the warm water and mix well.

3. If too dry continue to add water (up to another 1/4 cup ) until a soft dough is formed.

4. Heat a griddle or frying pan to medium heat.  Divide dough into 6 – 8 balls.  Form a ball of dough into a flattened disk.

5. Using a rolling pin, roll into a round disk about ⅛ inch thick and about 8 inches in diameter (I use a small plate and cut around it for a nice round tortilla)

6. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have browned spots.

7. Flip and cook until just starts to brown on second side.

8. If serving immediately, Keep warm in a tortilla keeper or wrapped in a cloth.

 

You can also store in an airtight container in the fridge for up to a week or freeze for up to 30 days.

Mini Pavlovas

March 20, 2014 — Leave a comment

Domata mini pavlovas

On this first day of Spring, I thought I would make something light and berry filled.  This was the perfect dessert!

Ingredients

  • 8 large egg whites
  • 1 pinch of salt
  • 2 ½ cups superfine sugar
  • 4 teaspoons cornstarch
  • 1 scant teaspoon vanilla extract
  • 2 teaspoons white wine vinegar
  • 3 cups heavy cream (whipped)
  • 1 ¾ lb blackberries
  • 1 ¾ lb raspberries
  • 1 sprinkling of confectioners’ sugar (for dusting)

Method

You will need 3 baking sheets, lined with parchment.

  1. Preheat the oven to 350ºF.
  2. Whisk the egg whites with the salt until they’re holding firm peaks but are not stiff. Gently add in the sugar, spoonful after spoonful, still beating, until you’ve got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornstarch, a few drops of vanilla and the vinegar on top and fold in to combine.
  3. Draw 6 circles of approximately 4 inch circles (I used a pint glass as a guide) on each of the parchment-lined sheets.
  4. Spoon the meringue onto the baking parchment into the delineated circles, and spread and smooth to fill. You want to make the meringue slightly higher at the rims, or just use the back of the spoon to make an indentation in the center to hold the cream and fruit later.
  5. Put into the oven, turn it down to 300ºF, and bake for 30 minutes. Turn the oven off and leave them in for another 30 minutes, transfer to wire racks to cool.
  6. Just before serving, dollop cream into the indentation.  Place a few blackberries and raspberries on top.  Dust with confectioners’ sugar.