GF

GF Parmesan and Black Pepper Gnocchi

Who doesn’t love a fluffy potato dumpling in their soup or smothered in marinara?  This classic Italian potato dumpling is a great accompaniment to chicken, pork, and fish, or served with fresh vegetables!  The key to a great gnocchi is to make sure your potatoes are dry after they have baked and to mix your dough while the potatoes are still warm, not a tricky feat to accomplish both but it does require you to have everything in place and ready.  The best part, the gnocchi’s can be stored in the freezer and cooked when you need them!

Gluten Free Linzer Torte

My great Aunt would bake us one of these decadent Austrian tortes for our birthday’s, and every time I make one it brings me back to growing up in Colorado. Make sure to splurge on the jam, it will make a difference.

This recipe uses almond and hazelnut meal, if you do not have them you can grind whole or slivered almonds and hazelnuts in a food processor until it is a fine consistency. The fresh ground almonds and hazelnuts adds a lot of flavor to this decadent dessert. We used a cast iron skillet instead of a tart pan to make our Linzer Torte but either can work.

Linzer Torte Dough

1/2# Butter (Room Temperature)
1/2# Brown Sugar

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2ea Eggs
1t Cinnamon
3/4t Ginger
1/3t Clove

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6.5oz AKI AP Flour^GF
2/3# Hazelnut Flour
2/3# Almond Flour

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AN  Your favorite jam, we used raspberry.

If you are making nut flours start here, if you already have nut flours skip this first step. This recipe will make more than you would need for the cast iron skillet that we used, which is about a 5″, so any extra can be wrapped well and stored in the freezer

  • Place the roasted hazelnuts and almonds into a food processor and pulse until coarse, then add the AKI AP Flour^GF and pulse until you can get the nuts to a fine consistency. It is okay if the mixture is slightly coarse.

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  • Place butter and sugar in a bowl and cream together.
  • Add the spices and to the creamed sugar and butter followed by one egg. Mix until incorporated then add the other egg and mix again until incorporated.
  • Add the flour blend and mix until a uniform dough has formed. The dough should be fairly tacky, scrape the dough out of the bowl and onto a sheet of plastic wrap and roll it up. Store in the fridge until you are ready to use.
  • When ready to make the torte, preheat oven to 350°F.
  • Remove the dough from the fridge and plastic then cut a piece of the dough off. Dust the counter top with AKI AP Flour^GF and roll the piece of dough out to 1/4″ thickness.
  • Place the dough in the tart pan or cast iron skillet and press it into any grooves. If baking in a skillet you want the dough to come up the sides about 3/4″.
  • Place the jam on top of the dough, about 6oz, again that all depends on what type of vessel you are using to bake it in. Typically you want the same amount of filling as you have dough on the bottom. in this case about 1/4″.
  • Roll out smaller pieces of dough and cut the lattices and place them on top of the jam.
  • Place the skillet into the oven and bake until the jam is starting to bubble out of the gaps and the crust is golden. You will want the crust to be a little on the darker side to ensure the jam has set.
  • Once cooled you can remove the torte from its vessel and place on a cooling rack until ready to serve, best to let cool on the rack for a few hours and even better after a few days.

Banoffee, with a Gluten Free Twist

I am a huge fan of any dessert made with bananas whether it’s in the form of a brulee, in a pie, or cooked in rum and sugar and served with ice cream.  Banoffee, in my opinion, is very similar to a banana cream pie with a few changes.  This English style pie has a graham cracker crust, caramel, bananas, and a whipped cream topping which can have chocolate sauce or nuts sprinkled on top.   This version of banoffee was inspired by chef Joe Kim from 5 Fusion and Sushi Bar in Bend, Oregon.  Before leaving the west coast 5 Fusion became on of my favorite restaurants to dine at and his banoffee was the dessert of choice.

This dessert will show you the versatility of AKI’s AP Gluten Free Flour and whether you are on a gluten-free diet or not this dessert will make your taste buds dance and one bite is only the start to a great evening.

Graham Cracker Crust

1/2C  GF Graham Cracker Crumbs

1 & 3/4T  Sugar

1oz  Melted Butter

  • Preheat oven to 350°F
  • Combine all ingredients and mix well.  If you squeeze the crumbs in your hand after mixing it should hold its shape and not crumble too much.  If it is too dry you can add more melted butter.
  • Press the crust into a baking dish and place into the oven.
  • In a conventional oven, bake for 8 minutes, in a convection oven bake for 5 minutes or until crust begins to color.

Toffee Caramel

1/2C  Sugar

1/4C  Brown Sugar

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1/2C  Cream

1T  Butter (Cold)

Pinch  Salt

  • Combine sugars in a pot and heat on medium heat on the stove top.
  • As the sugars heat and melt they gently shake the pan or pot to redistribute the sugar.
  • Continue to do this, and stir with a heat-resistant spatula if needed, until all of the sugar looks like caramel.
  • Remove the spatula and replace with a whisk and add the cream.

**Be extremely careful when pouring the cream into the sugar, splash back can occur and the sugar is upwards of 330°F.  We recommend either wrapping your hand in a towel while you pour our pour the cream down the side of the pot while your hand is on the outside of the pot.

  • Once the cream is added, gently whisk and bring to a simmer.
  • Simmer for 5-10 minutes or until most of the hard pieces of sugar have dissolved.
  • Strain the caramel into a bowl and whisk in the butter and salt.
  • once the butter is melted drizzle a thin layer of caramel onto the cooked graham cracker crust.

Enjoy the remaining caramel!

Tempura Bananas

~5C  Canola Oil

1.5ea  Bananas

1 batch  Basic Tempura

  • Preheat frying oil or fryer to 350°F
  • Peel bananas and cut into quarters
  • Place the banana sections into the tempura and roll them around to ensure a good coat of the batter is on them.
  • Carefully place the bananas in the hot oil, do not do more than can fit in the oil.  It is best to hold the bananas half way in until they begin to fry, this will help prevent them from sticking to the fryer basket or pot.
  • **We use our fingers but we recommend using tongs and depending on how firm the bananas are you can use a long toothpick.
  • When the bananas begin to turn a golden brown, remove from the oil and place on a paper towel to cool.
  • Once all bananas are fried begin to make the whipped topping.

Whipped Topping and Assembly

3/4C  Cream

1.5T  Sugar

Pinch  Salt

  • Combine all and whip to medium/stiff peaks, this can be done by hand or with and electric mixer.
  • Place the fried bananas on top of the graham cracker crust with the caramel then top with whipped cream.
  • Chocolate sauce and nuts are optional.

Enjoy!!

Banoffee with tempura bananas.

For more pictures of making the banoffee and other GF recipes please see AKI’s website

GF Apple Crisp

The Northeast is full of apples and when my fiancee came home with a dozen or so freshly picked apples from a field trip at school, I knew it was time to get another great gluten-free recipe together.  This apple crisp is great for the holidays and even better in the summer when berries in the Northwest are a plentiful.

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