Gluten free main recipes - 2 recipes
Chef Tips and Tricks
Mini Cherry Pies
These mini cherry pies are so cute, we could eat them right up!
INGREDIENTS
- Dough
- Cherries
- Apricot, diced
- Apple, diced
- Almond Flakes
- White sugar
- Brown sugar
- Baking powder
- Butter
- Egg Yolk
- Water
METHOD
- Preheat the oven to 350° F.
- Roll out some dough, and then use a cup or a cookie cutter to cut the dough into circles.
- Place each circle into the cavities of a silicone muffin mould (or greased tin), and press into the bottom and along the sides.
- Pit the cherries, and throw into a pot.
- Add sugar, baking powder, and water, and simmer until it thickens to a saucy consistency.
- Use a spoon to fill each pie to 2/3 to the top.
- Optional: for a bit of variety, you can also fill the pies with apricots + brown sugar + butter, or apples + brown sugar + almond flakes.
- For the lattice crust: use a pizza slicer to cut out thin strips of dough, then lace together to form a lattice.
- Use a cup to cut the lattice into circles, then gently place on top of the uncooked pies.
- Brush with egg yolk and sprinkle with sugar.
- Bake the pies at 350° F for 25 minutes, or until golden.
- Let cool for 15 minutes, then gently lift the pies out with the edge of a knife.
- Enjoy!
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Gluten Free Spinach and Sweet Potato Tart
- Base:
- 1 large sweet potato, grated
- 1 TBSP ground flax
- 3 TBSP warm water
- 1 TBSP melted coconut oil
- 2 TBSP Italian seasoning
- Filling:
- 1 TBSP coconut oil
- 2 shallots, minced
- ¾ of a large box of spinach, or 2 bags
- 1 cup frozen peas
- 5 sun-dried tomatoes (I used in oil)
- ½ cup ricotta cheez (see below)
- ½ cup gluten-free breadcrumbs
- salt and pepper to taste
- Ricotta Cheez (Adapted from the Simple Veganista)
- 1 and ½ cups raw cashews
- ½ cup water
- 1 lemon, juiced
- 1 TBSP nutritional yeast
- 1 clove garlic, minced
- ¼ tsp salt (more if you like it salty)
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