For many, it’s not dessert if it isn’t chocolate. For others, fruit is healthy but needs a “treatment” to make it special, and for others there’s nothing like cake. If you’re eating gluten-free, these recipes will allow your dessert of choice!
Chocolate Orange Pots
2/3 cup sugar
2 TB cornstarch
1/8 tsp salt
3 cups milk
4 egg yolks
1/2 tsp pure vanilla extract
1/4 tsp orange extract
6 oz. chopped bittersweet or semi-sweet chocolate chips
1/2 tsp unsweetened cocoa powder
miniature orange slice candies
- In a saucepan combine first 3 ingredients. Add 1 cup of milk and mix well. Whisk in egg yolks and remaining 2 cups of milk.
- Cook over low heat stirring constantly until thickened (About 12 minutes). Do not boil. Remove from heat when thickened.
- Add extracts, and chocolate and stir until melted and smooth. Pour into 8 teacups, decorated rice bowls or other festive container. Refrigerate covered, until chilled. Top with whipped cream and a light sprinkling of cocoa powder. Add a violet or two, or a candy slice before serving.
Baked Maple Apples
4 Honeycrisp apples
3/4 cup maple syrup
1/2 cup coarsely chopped walnuts
1/4 cup raisins
2 TB butter
- Heat oven to 400 degrees F.
- Core apples and cut bottom so they sit flat in a 9″ baking dish
- Drizzle maple syrup over all and fill the core space with walnuts and raisins
- Bake 45 minutes (until tender)
- Remove from oven, pour pan liquid into saucepan to boil over medium heat until thickened.
- Pour sauce over apples
- Serve with ice cream
Polenta Apricot Cake
12 ripe apricots, sliced in half, stone removed
1/4 cup sugar plus extra
1 tsp cinammon
2 cups milk
1 TB pure vanilla
2 tsp apricot brandy
10 TB unsalted butter
zest of 1 lemon
1/2 tsp salt
1 cup instant polenta
1/2 cup wildflower honey
4 eggs, separated
- Heat oven to 350 degrees F. Butter baking dish.
- Combine cinnamon and sugar
- Place sliced apricots in bowl and sprinkle with cinnamon/sugar
- In a small pan, warm milk, vanilla and brandy over low heat. Add butter, zest and salt. Bring to a simmer, then whisk in polenta stirring constantly. Cook for 1 minute. Transfer to bowl and add honey and egg yolks. Whisk until combined and allow to cool til lukewarm.
- In another bowl, beat egg whites and remaining sugar until soft peaks form. Fold into polenta mixture.
- Pour into buttered baking dish and scatter apricots over the top. Sprinkle with a bit more cinnamon. Bake until golden, 45 minutes. Let cool. Serve with whipped cream.
Don’t feel cheated because you can’t eat gluten. Be adventurous and try something new. You might be surprised.
Enjoy Dark Chocolate