Just in time for Christmas, prepare to be amazed by the delightful qualities of my gluten-free and low-carb panettone. It boasts a superbly fluffy, light, and citrusy texture. This simple and easy-to-follow gluten-free panettone recipe ensures a healthy and delicious holiday treat that you can effortlessly recreate at home!

The holiday season is synonymous with indulging in delightful treats, and what better way to celebrate than with a gluten-free panettone bread that caters to both your festive spirit and your commitment to a healthier lifestyle?

A FESTIVE DELIGHT FOR HEALTH-CONSCIOUS FOODIES

Panettone is a traditional dessert for end-of-year celebrations. However, the panettone sold in the market usually contains a high amount of sugar, chemical additives, and preservatives. That’s why I am suggesting a healthier version of this Christmas treat.

This gluten-free panettone is made with oat flour. While oats are a popular and widely used food, it’s important to remember that they are naturally gluten-free. However, contamination can occur during processing, so it’s essential to purchase certified gluten-free rolled oats or oat flour to ensure that the product is safe for consumption.

Another interesting fact about oats is that they contain a type of fiber called beta-glucan. When combined with a balanced diet low in fat, beta-glucan has been shown to effectively reduce cholesterol levels.

INGREDIENTS

Wet Ingredients:

• Orange Juice: Provides a citrusy zing, enhancing flavor.
• Brown Sugar: Help activate the yeast.
• Dry Yeast: Acts as a leavening agent for a light and fluffy texture.
• Free-Range Eggs: Contributes to the structure and moisture of the panettone.
• Coconut Oil or Ghee: Adds richness and moisture.
• Apple Cider Vinegar: Enhances the leavening process and provides a subtle tang.
• Orange Zest: Infuses a burst of citrus aroma and flavor.

Dry Ingredients:

• Oat Flour: Gluten-free alternative with a hearty texture.
• Potato Starch: Provides structure and a light crumb.
• Almond Flour: Imparts a nutty richness and moistness.
• Xylitol: A low-carb sweetener for guilt-free indulgence.
• Xanthan Gum: Enhances elasticity and structure in gluten-free baking.
• Dried Fruits: Offers sweetness and chewy texture.
• Walnuts: Introduces a delightful crunch and nutty flavor.

INSTRUCTIONS

Preparing homemade gluten-free panettone is simple, but requires several steps:

1. Activate the Yeast:

• Combine 150 ml of natural orange juice, brown sugar, and dry yeast. Let it sit for 5-15 minutes until frothy in a warm place.

2. Prepare the Wet Mixture:

• In a blender or in a bowl, whisk together the eggs, coconut oil, apple cider vinegar, and orange zest.

3. Combine Dry Ingredients:

• In a separate bowl, mix oat flour, potato starch, almond flour, xylitol powder, and xanthan gum.

4. Incorporate the yeast:

• Mix the liquid ingredients with the yeast.

5. Create the Panettone Batter:

• Gradually add the dry mixture to the wet mixture, stirring carefully with your fingertips until well combined.

When using different brands or batches of flour, it’s important to observe how the panettone batter absorbs hydration, which can be also influenced by the humidity in the air.

When making gluten-free panettone, it’s important to ensure that the batter has the right consistency. It should be fluid, not too thick or too runny, and should easily take the shape of the panettone without much effort.

To achieve this, you need to add the remaining orange juice gradually and keep an eye on the batter’s hydration. If necessary, you can add a little more juice. Without proper hydration, the yeast won’t activate the batter, and it won’t rise. This will result in a heavy and hard panettone that lacks the desired lightness and softness.

6. Incorporate Dried Fruits and Nuts:

• Dust the fruits and chopped walnuts with a tablespoon of reserved potato starch. This step ensures that, when added to the batter, the fruits won’t sink to the bottom.
• Fold them in panettone batter.

7. Rise and Shine:

• Transfer the panettone batter evenly inside a 500 ml panettone mold, filling it up to 3/4 of the mold’s capacity. In case you don’t have a panettone mold, you can use a greased 8-inch round pan instead. However, keep in mind that the panettone will be wider than taller.
• Allow the batter to rise in a warm place for 1-2 hours or until doubled in size.

9. Bake to Perfection:

• Bake the gluten-free panettone in a preheated oven at 180ºC/350ºF for around 35-40 minutes or until it turns golden brown. You can check if it’s done by doing the toothpick test or by checking the internal temperature, which should read 88-90ºC/190-194ºF. If the panettone starts to brown too quickly, cover it with aluminum foil and continue baking.

10. Savor the Moment:

• Let the panettone cool before slicing. Serve and relish in the guilt-free joy of a gluten-free and low-carb holiday treat!

DO I NEED TO HANG THE HOMEMADE PANETTONE UPSIDE DOWN

Once the panettone is baked, it is typically pierced with a skewer and hung upside down. This is done to prevent it from collapsing in on itself. However, in the case of gluten-free panettone, I have discovered that this step is unnecessary. Simply remove the gluten-free panettone from the oven and place it on a wire rack to cool completely. It is worth noting that some recipes are actually easier to make gluten-free!

TIPS FOR THE GLUTEN-FREE PANETTONE RECIPE

• Remember, for this recipe to be safe for people with celiac disease, all ingredients must be gluten-free! Ensure that you purchase gluten-free oat flour. While oats are naturally gluten-free grains, in many cases, they may be processed alongside other grains, such as wheat, leading to potential contamination. Therefore, it cannot be considered gluten-free.
• It is crucial to spread the panettone dough evenly, especially on the bottom of the mold, to prevent air bubbles and gluten-free panettone collapse during baking. Remember to fill the molds only halfway or three-quarters full.
• It is always recommended to weigh your ingredients when baking gluten-free recipes. This will not only reduce the number of dishes you need to wash but also ensure consistent results every time. Keep in mind that gluten-free and keto baking is highly sensitive, and measuring by cups is less accurate. If you don’t have a baking scale, use measuring cups, but make sure to drop the ingredients into them instead of scooping them out, as this often leads to overweighing.
• It’s important to use ingredients at room temperature, especially for eggs. Adding cold eggs to the dough can prevent the panettone from rising properly.
• To activate the yeast, you need to mix dry yeast with warm orange juice. The juice should be hot to the touch, between 40-43°C. Add sugar to the mixture and let it sit for 15 minutes until it foams and makes a sponge. Don’t worry about the sugar, as yeast feeds on it to emit carbon dioxide, which doesn’t affect the carb count. This is a scientific fact.
• Avoid exposing the panettone to sudden temperature changes or drafts. Allow it to rest undisturbed in a warm, draft-free space. I usually leave it in the oven, turned off.

GLUTEN-FREE PANETTONE STORAGE

Ensuring proper storage for your gluten-free panettone is crucial for maintaining its freshness and flavor. Here’s a guide on how to store your gluten-free panettone:

Counter Storage:

• Duration: Up to 2 Days
• Method: Wrap the panettone properly to prevent exposure to air. While it can be kept on the counter for a short duration, be aware that it may start to stale after 2 days.

Toasting Option:

• Tip: If your panettone becomes slightly stale, transform it into a delightful treat by toasting it! Use a buttered frying pan for a delicious twist.

Freezer Storage:

• Duration: Up to 2-3 Months
• Method:
  1. Slice it: Divide the panettone into individual slices for convenient usage.
  2. Wrap each slice: Ensure each slice is wrapped tightly in plastic wrap to prevent freezer burn.
  3. Ziploc Freezer Bag: Place the wrapped slices in a Ziploc freezer bag for added protection.
  4. Label and Date: For easy identification, label the bag with the content and date of freezing.
  5. Freezer Placement: Store the bag in the freezer, ensuring it is placed away from items that might impart unwanted odors.

Thawing and Enjoying:

• Method: When ready to enjoy, remove the desired number of slices from the freezer and let them thaw at room temperature for a short time. Optionally, you can warm them up in a toaster or oven for a fresh-from-the-oven experience.

By following these storage tips, you can savor the gluten-free panettone’s delectable taste for an extended period. Whether enjoyed fresh, toasted, or after freezing, your gluten-free panettone can continue to be a delightful treat throughout the holiday season and beyond.

This gluten-free and low-carb panettone is a testament to the fact that you can celebrate the holidays without compromising your commitment to a healthier lifestyle. Enjoy the festive season with this delectable treat that brings together the joy of baking and the essence of well-being!

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Gluten-Free Homemade Panettone

Indulge in the joy of gluten-free delights with our homemade panettone recipe! Experience the perfect blend of lightness, fluffiness, and exquisite flavor in every slice. This simple and wholesome gluten-free panettone is a festive treat that you can effortlessly create at home. Elevate your holiday celebrations with a touch of Italian charm, minus the gluten!

Course Bread, Christmas, Panettone

Cuisine Gluten Free, Italian

Keyword Christmas Bread, Gluten-Free Panettone, Homemade Panettone, Italina Panettone, Low-Carb Panettone, Panettone

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Raising Time: 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 8 Slices (1 panettone)

Calories 380kcal

Author Anna

Equipment

• Large bowl
• 3 Medium bowls
• Blender
• Spatula
• Panettone mold (500 ml)

Ingredients

• 150 ml + 60 ml natural orange juice
• 20 g (2 tbsps) brown sugar
• 150 g (1 cup) dried fruits
• 50 g (½ cup chopped walnuts
• 10 g (1 tbsp) dry yeast
• 3 eggs free-range
• 30 ml (2 tbsps) coconut oil or ghee
• 15 ml (1 tbsp) apple cider vinegar
• 1 orange zest only
• 100 g (1 cup) oat flour
• 120 g (¾ cup) potato starch reserve 1 tbsp. for the dried fruit and nuts
• 130 g (1 cup) almond flour
• 50 g xylitol powder
• 3 g (1 tsp) xanthan gum

Instructions

• Combine 150 ml of natural orange juice, brown sugar, and dry yeast. Let it sit for 5-15 minutes until frothy in a warm place.
• In a bowl, whisk together the eggs, coconut oil, apple cider vinegar, and orange zest.
• In a separate bowl, mix oat flour, potato starch, almond flour, pulverized xylitol, and xanthan gum.
• Mix the liquid ingredients with the yeast.
• Gradually add the wet mixture to the dry mixture, stirring carefully with your fingertips until well combined. Add the remaining orange juice little by little and monitor the hydration of the batter. If necessary, add a little more juice.

  (When using different brands or batches of flour, it's important to observe how the panettone batter absorbs hydration, which can be also influenced by the humidity in the air.

  When making gluten-free panettone, it's important to ensure that the batter has the right consistency. It should be fluid, not too thick or too runny, and should easily take the shape of the panettone without much effort.

  To achieve this, you need to add the remaining orange juice gradually and keep an eye on the batter's hydration. If necessary, you can add a little more juice. Without proper hydration, the yeast won't activate the batter, and it won't rise. This will result in a heavy and hard panettone that lacks the desired lightness and softness.)
• Dust the fruits and chopped walnuts with a tablespoon of reserved potato starch to prevent sinking during baking. Fold them in panettone batter.
• Transfer the panettone batter evenly inside a 500 ml panettone mold, filling it up to 3/4 of the mold's capacity.

  (In case you don't have a panettone mold, you can use a greased 8-inch round pan instead. However, keep in mind that the panettone will be wider than taller.)
• Allow the batter to rise in a warm place for 1-2 hours or until doubled in size.
• Bake the gluten-free panettone in a preheated oven at 180ºC/350ºF for around 35-40 minutes or until it turns golden brown.

  You can check if it's done by doing the toothpick test or by checking the internal temperature, which should read 88-90ºC/190-194°F. If the panettone starts to brown too quickly, cover it with aluminum foil and continue baking.
• Let the panettone cool before slicing. Serve and relish in the guilt-free joy of a gluten-free and low-carb holiday treat!

Nutrition

Serving: 1Slice | Calories: 380kcal | Carbohydrates: 44g | Protein: 10.6g | Fat: 18.6g | Saturated Fat: 4.7g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 6.9g | Cholesterol: 61mg | Sodium: 39mg | Potassium: 549mg | Fiber: 5.5g | Sugar: 10g | Vitamin A: 146IU | Vitamin C: 14.8mg | Calcium: 92mg | Iron: 2.3mg

The post Gluten-Free Homemade Panettone appeared first on Anna Rissato.

This recipe for Almond Flour Bread is undoubtedly the best option for anyone looking for a healthy and low-carb bread. It has a taste that is quite similar to traditional sandwich bread and you can have it ready in less than 45 minutes. Additionally, this recipe is naturally gluten-free. However, you can easily make it Paleo, Keto, and Whole30 approved with a few simple modifications.

For those with dietary restrictions, gluten-free options have become an essential part of the culinary landscape. Whether it’s due to gluten sensitivity or a conscious choice for a healthier lifestyle, the demand for gluten-free alternatives is on the rise. Among these options, almond flour bread stands out as a favorite. It’s not only a tasty replacement but also packs a punch when it comes to nutrition.

INGREDIENTS FOR LOW-CARB ALMOND FLOUR BREAD

Let’s take a look at the essential ingredients you’ll need for making gluten-free almond flour bread:

• Almond Flour: The star of the show. Almond flour is finely ground almonds that impart a delightful nutty flavor and a moist, tender texture to the bread. It’s naturally gluten-free and packed with nutrients.
• Olive Oil: A healthy source of fat that adds moisture and a rich, savory note to the bread. I used extra virgin olive oil, but any mild-tasting oil like grapeseed oil or avocado oil will work.
• Eggs: Eggs provide structure and moisture to the bread. They also contribute to the bread’s protein content.
• Egg Whites: Adding egg whites can help create a lighter, fluffier texture, balancing the richness of the yolks.
• Flax Seeds: Ground flax seeds are often used in gluten-free baking as a binding agent. They are a great source of fiber and healthy fats.
• Baking Powder and Baking Soda: These leavening agents help the bread rise and give it a soft, airy texture.
• Apple Cider Vinegar: A touch of acidity from apple cider vinegar enhances the rising action and adds a subtle tangy flavor.
• Honey (optional): A natural sweetener that complements the nuttiness of almond flour. Honey also adds moisture and helps with browning. You can use other liquid sweeteners, like maple syrup, molasses, or agave. If you omit the sweetener, the bread will be lighter in color.
• Fine Sea Salt: Fine sea salt dissolves easily into the batter. But, if you don’t have fine sea salt on hand, you can also use the same amount of regular salt.

Now that you have your ingredients ready, let’s move on to the baking process, which involves mixing these components to create a delightful gluten-free almond flour bread.

BAKING INSTRUCTIONS

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Ensure your oven is thoroughly heated to promote even baking.
2. Mix Dry Ingredients: In a mixing bowl, combine almond flour, baking powder, baking soda, salt, and ground flax seeds. Mix these dry ingredients until they are well incorporated.
3. Mix Wet Ingredients: In another bowl, whisk together the eggs, egg whites, olive oil, honey, and apple cider vinegar. This wet mixture should be well combined.
4. Combine Dry and Wet Ingredients: Slowly add the wet ingredients to the dry mixture. Stir until you achieve a smooth, homogeneous batter.
5. Grease and Prepare the Pan: Grease a bread pan or line it with parchment paper to prevent sticking. Pour the batter into the pan, leveling it out evenly.
6. Baking: Place the pan in the preheated oven and bake for 30-35 minutes or until the bread turns golden brown and a toothpick inserted into the center comes out clean.
7. Cooling: Once the bread is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

TIPS FOR BAKING THE PERFECT ALMOND FLOUR BREAD

• Don’t Skip the Baking Powder and Baking Soda: These leavening agents are crucial for achieving the desired texture in your almond flour bread.
• Use Almond Flour: Opt for blanched almond flour for a lighter, more neutral flavor. Almond meal, which includes the skins, can make the bread denser and impart a more pronounced nutty flavor.
• Mix the wet Ingredients Well: Mixing the wet ingredients well until emulsified is important, as it helps the almond flour bread bake to the right texture. When the wet ingredients become a smooth, slightly thickened mixture, you’ll know it’s ready!
• Be Patient with Cooling: Let the bread cool completely before slicing. Almond flour bread can be delicate when hot but firms up nicely as it cools.
• Storage: Keep your almond flour bread fresh by storing it in an airtight container or wrapping it in plastic wrap. It can be stored at room temperature for a day or two, but for longer storage, refrigerate it. You can also freeze slices for future use.
• Dietary Needs: To make this almond flour bread Paleo, Keto, and Whole30 approved just omit the liquid sweetener and use a grain-free baking powder. However, the difference in flavor will be minimal and you will still have healthy, low-carb, sugar-free bread to serve with any meal.

Now that you’ve mastered the art of baking gluten-free almond flour bread, let’s explore the myriad health benefits this delicious bread brings to the table.

HEALTHY BENEFITS OF LOW-CARB ALMOND FLOUR BREAD

1. Gluten-Free: The most apparent benefit of almond flour bread is its gluten-free nature. This makes it an excellent choice for those with gluten sensitivities or celiac disease, providing an alternative to traditional wheat-based bread.
2. High in Healthy Fats: Almond flour is rich in heart-healthy monounsaturated fats, which can help lower bad cholesterol levels and reduce the risk of heart disease.
3. Low in Carbohydrates: If you’re watching your carb intake, almond flour bread is an ideal choice. It’s lower in carbohydrates compared to traditional bread, which can be advantageous for managing blood sugar levels.
4. Good Source of Protein: Almonds are naturally protein-rich, and almond flour retains this protein content. This bread can help you meet your daily protein needs.
5. Dietary Fiber: Almond flour contains dietary fiber, which is essential for digestive health and can aid in maintaining a feeling of fullness.
6. Vitamins and Minerals: Almonds are a good source of essential nutrients like vitamin E, magnesium, and calcium. Vitamin E is an antioxidant that can protect cells from damage, while magnesium is crucial for various bodily functions, including muscle and nerve function.
7. Weight Management: The combination of healthy fats, protein, and dietary fiber can help with weight management. It promotes satiety and can reduce overeating.
8. Gluten-Free Lifestyle: For individuals with gluten sensitivities or celiac disease, almond flour bread opens up a world of culinary possibilities, allowing them to enjoy bread without the digestive discomfort that gluten can cause.

A TASTY AND NUTRITIOUS CHOICE

Gluten-free almond flour bread is not just a dietary substitute; it’s a delicious and nutritious option for all bread lovers. With its rich, nutty flavor and array of health benefits, it’s a versatile choice for a wide range of diets. By mastering the art of baking this wholesome bread and understanding its health benefits, you can enjoy a tasty, gluten-free alternative that satisfies your cravings while nourishing your body. So, why not embark on a gluten-free culinary adventure and savor the wholesome delight of low-carb almond flour bread?

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Low-Carb Almond Flour Bread

Enjoy a healthy, low-carb twist on classic bread with our gluten-free almond flour bread recipe. Delightfully nutty and nutritious!

Course Bread, Side Dish

Cuisine Gluten Free, Low Carb

Keyword almond flour bread, best gluten free bread, gluten free bread, keto bread, low carb bread, paleo bread

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 12 Slices

Calories 190kcal

Author Anna

Equipment

• Bread pan 20x10cm 9in 20x10cm
• Medium bowl
• Large bowl
• Spatula
• Fue
• Kitchen Scale or Measuring Cups and Spoons

Ingredients

Wet Ingredients:

• 5 tbsp of olive oil
• 2 large eggs room temperature
• 3 large egg whites room temperature
• 1 tbsp apple cider vinegar
• 1 tbsp honey

Dry Ingredients:

• 2 cups (226 g/8 oz) almond flour blanched
• ¼ cup (28 g/1 oz) cup flaxseed freshly ground
• ¾ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt

Instructions

• Preheat the oven to 350℉/175°C.
• In a mixing bowl, combine almond flour, baking powder, baking soda, salt, and ground flaxseeds. Mix these dry ingredients until they are well incorporated.
• In another bowl, whisk together the eggs, egg whites, olive oil, honey, and apple cider vinegar. This wet mixture should be well combined.
• Slowly add the wet ingredients to the dry mixture. Stir until you achieve a smooth, homogeneous batter.
• Grease a bread pan or line it with parchment paper to prevent sticking. Pour the batter into the pan, leveling it out evenly.
• Place the pan in the preheated oven and bake for 30-35 minutes or until the bread turns golden brown and a toothpick inserted into the center comes out clean
• Once the bread is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Nutrition

Serving: 1slice (38g) | Calories: 190kcal | Carbohydrates: 6g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 209mg | Potassium: 183mg | Fiber: 3g | Sugar: 2g | Vitamin A: 45IU | Calcium: 86mg | Iron: 1mg

The post Low-Carb Almond Flour Bread appeared first on Anna Rissato.

When it’s blueberry season, there’s no better way to celebrate than by whipping up a delightful Gluten-Free Blueberry Crumble Cake. Bursting with the sweet-tart flavor of blueberries, this cake combines the goodness of almond flour, brown rice flour, and coconut flour for a gluten-free treat that’s perfect for breakfast, brunch, or dessert.

Get ready to indulge in the irresistible softness and moistness of our Gluten-Free Blueberry Crumble Cake. With each bite, you’ll discover a delightful fluffiness that complements its healthy, low-carb profile. Bursting with plump blueberries, this cake strikes the perfect balance between wholesome and decadent. Its cinnamon-kissed streusel topping adds a layer of delightful crumble that’s easy to make, making it a true culinary masterpiece for those seeking both flavor and health-consciousness. Prepare to enjoy a guilt-free slice of homemade heaven that’s as delicious as it is nutritious.

INGREDIENTS FOR THIS GLUTEN-FREE BLUEBERRY CRUMBLE CAKE

Ingredients for Blueberry Syrup:

• Pulverized Xylitol: Xylitol serves as the sweetener for the blueberry syrup. It’s a sugar substitute often used in low-carb and diabetic-friendly recipes.
• Water: Water is added to dilute the xylitol and create the syrup’s base.
• Blueberries: Fresh or frozen blueberries infuse the syrup with their vibrant color and sweet-tart flavor. You can experiment with different berries for the syrup or mix them together. Blueberry and raspberry or blueberry and blackberry combinations work beautifully.
• Lemon Juice: Lemon juice adds a zesty, citrusy note that enhances the blueberry flavor.

Ingredients for Streusel:

• Almond Flour: Almond flour provides a nutty, slightly sweet base for the streusel topping.
• Brown Rice Flour: Brown rice flour adds a delicate crumbly texture to the streusel.
• Pulverized Xylitol: Xylitol, once again, sweetens the streusel while keeping it low in sugar.
• Cold Butter: Cold butter is the key to creating a crumbly streusel. It should be a bit firmer than room temperature. You can also use Ghee but it depends on your preference. Both result in a mouth-watering streusel!
• Cinnamon: Cinnamon adds warmth and a touch of spice to the streusel, complementing the blueberries beautifully.

Ingredients for Cake Batter:

• Almond Flour: For this cake, almond flour is the main flour ingredient that provides moisture and a nutty taste. It’s crucial to sift it to remove the lumps and make it finer and lighter. The leftover residue in the sieve can be utilized to make cookies, pies, and streusel. Check out my recipe on how to make almond flour at home!
• Amaranth Flakes: Amaranth flakes add a unique texture and earthy flavor to the cake.
• White Coconut Flour: In this recipe, the cake’s structure and delicate coconut scent are achieved by adding coconut flour. I personally used homemade coconut flour, but store-bought flour will also work. It is important to note that only white flour or pulverized unsweetened coconut flakes should be used, as opposed to brown coconut flour. Coconut flour has a high fiber content and absorbs a significant amount of liquid, so it should always be combined with other moist flours or used in recipes with more liquid, such as this one which also includes almond flour, milk, and eggs.
• Free-Range Eggs: Eggs act as the binding agent, providing structure and moisture to the cake.
• Coconut Oil: Coconut oil adds a pleasant tropical flavor and moisture to the cake batter.
• Coconut Milk: Coconut milk provides creaminess and richness to the cake.
• Powdered Xylitol: Powdered xylitol is used as the sweetener, ensuring the cake is deliciously sweet without traditional sugar.
• Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake.
• Baking Powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.

Now that we have our ingredients lined up, let’s proceed to the step-by-step preparation of this gluten-free blueberry crumble cake.

HOW TO MAKE GLUTEN-FREE BLUEBERRY CRUMBLE CAKE

Although the recipe has multiple steps – batter, streusel, blueberry syrup – each can be made quickly.

Step 1: Prepare the Blueberry Syrup

1. In a small saucepan, combine the pulverized xylitol and water. Heat over low-medium heat, stirring until the xylitol is fully dissolved.
2. Add the blueberries and lemon juice to the syrup mixture. Simmer for about 10 minutes, or until the blueberries start to break down and the mixture thickens. Remove from heat and set aside to cool.

Step 2: Prepare the Streusel

1. In a mixing bowl, combine the almond flour, brown rice flour, pulverized xylitol, cold butter, and cinnamon.
2. Use your fingers or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator to keep it cold while you prepare the cake batter.

Step 3: Prepare the Cake Batter

1. Preheat your oven to 180°C (350°F). Grease a round cake pan (about 9 inches in diameter) with coconut oil and lightly dust it with almond flour to prevent sticking.
2. In a large mixing bowl, combine the almond flour, amaranth flakes, white coconut flour, and powdered xylitol.
3. In another bowl, whisk together the eggs, coconut oil, coconut milk, and vanilla extract. (You can also beat the ingredients in a blender).
4. Pour the wet ingredients into the dry ingredients and mix until well combined, creating a smooth cake batter. (You can also add the dry ingredients to the blender and beat it until smooth). Add baking powder and mix it again.

Step 4: Assemble the Cake

1. Pour the cake batter into the greased cake pan, spreading it evenly.
2. Evenly distribute the prepared blueberry syrup over the cake batter.
3. Sprinkle the chilled streusel on top, covering the entire surface.

Step 5: Bake and Enjoy

1. Place the cake in the preheated oven and bake for approximately 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
2. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
3. Once the cake has cooled, slice and serve. Enjoy your delicious Gluten-Free Blueberry Crumble Cake!

EXPERT TIPS FOR THE PERFECT BLUEBERRY CRUMBLE CAKE

• Fresh vs. Frozen Blueberries: You can use either fresh or frozen blueberries for the syrup. If using frozen, there’s no need to thaw them before cooking.
• Cooking Blueberries: To maintain the antioxidant properties of blueberries, do not cook the syrup for more than 10 minutes. Adding lemon juice with pectin will help thicken the syrup and give it a similar consistency.
• Almond Flour Consistency: Ensure that your almond flour is finely ground for a smoother cake texture.
• Preachment Paper: To make it easier to remove the cake from the pan after baking, it is recommended to line the pan with parchment paper. Simply grab the sides of the paper and lift it out of the pan. However, the Gluten-Free Blueberry Crumble Cake should come out of the pan easily without the need for parchment paper.
• Cooling: For best results, allow the Gluten-Free Blueberry Crumble Cake to cool in the pan for about 15 to 20 minutes before attempting to remove it.

STORAGE OF GLUTEN-FREE BLUEBERRY CRUMBLE CAKE: A SLICE OF SUMMERY BLISS

This gluten-free blueberry crumble cake keeps well at room temperature in an airtight container for up to 2 days. In the refrigerator, the cake will last up to 4 days. You can also freeze slices for longer storage.

If you prefer to enjoy the cake warm, gently reheat individual slices in the microwave for about 20-30 seconds.

This Gluten-Free Blueberry Crumble Cake is a testament to the delicious possibilities of gluten-free baking. With the natural sweetness of blueberries, the nutty goodness of almond flour, and the crumbly charm of streusel, it’s a treat that satisfies both the taste buds and dietary needs. Whether enjoyed with a cup of tea in the morning or as a delightful dessert, this cake is bound to become a cherished addition to your recipe collection. So, gather your ingredients, preheat that oven, and savor the joy of a homemade blueberry crumble cake.

Dietary note

This gluten-free blueberry crumble cake can be a suitable dessert option for people with Hashimoto’s disease, insulin resistance, and those following an anti-inflammatory diet, thanks to its simple ingredient list and low glycemic index. However, it’s important to remember that xylitol is not well tolerated by everyone—in some individuals, especially those with sensitive digestion, SIBO, or gastritis, it may cause gastrointestinal discomfort. For this reason, an individualized approach is essential in nutrition, and the choice of sweetener should be adjusted to personal tolerance and current health status. If needed, xylitol can be replaced with erythritol or a small amount of a natural sweetener.

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Gluten-Free Blueberry Crumble Cake

Indulge in a heavenly blend of sweet blueberries and nutty flours. Crowned with a cinnamon-kissed streusel topping. This gluten-free blueberry crumble cake is baked to golden perfection!

Course Breakfast, Brunch, Cake, Dessert

Cuisine American, Gluten Free, Healthy, Sugar-Free

Keyword Blueberry Crumble Cake, Crumble Cake, Gluten-Free Coffee Cake

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 16 Slices

Calories 216kcal

Author Anna

Equipment

• Small saucepan
• Fue
• Blender
• Large bowl
• Baking dish (23cm/10in)
• Toothpick
• Kitchen Scale or Measuring Cups and Spoons

Ingredients

INGREDIENTS FOR BLUEBERRY SYRUP

• 4 tbsp (40g/1.4oz) of pulverized xylitol or erythritol
• ¼ cup of water to dilute the xylitol
• 1 cup (160g/5.6oz ) blueberries
• 3 tbsp lemon juice

INGREDIENTS FOR STREUSEL

• ½ cup (50g/1.7oz) almond flour
• ⅓ cup (50g/1.7oz) brown rice flour
• ½ cup (50g/1.7oz) pulverized xylitol or erythritol
• ½ cup (50g/1.7oz) cold butter
• 1 tsp cinnamon

INGREDIENTS FOR CAKE BATTER

• 1½ cups (150g/5.3 ) almond flour, + to sprinkle the pan
• ½ cup (60g/2oz ) amaranth flakes
• ¾ cup (60g/2oz ) white coconut flour
• 6 free-range eggs
• 2 tbsp of coconut oil + to grease the pan
• ½ cup full-fat coconut milk
• ½ cup +3 tbsp (75g/2.6oz) powdered xylitol or erythritol
• 1 tsp vanilla extract
• 2 tsp of baking powder

Instructions

BLUEBERRY SYRUP

• In a small saucepan, combine the pulverized xylitol and water. Heat over low-medium heat, stirring until the xylitol is fully dissolved.
• Add the blueberries and lemon juice to the syrup mixture. Simmer for about 10 minutes, or until the blueberries start to break down and the mixture thickens. Remove from heat and set aside to cool.

STREUSEL

• In a mixing bowl, combine the almond flour, brown rice flour, pulverized xylitol, cold butter, and cinnamon.
• Use your fingers or a pastry cutter to blend the ingredients until the mixture resembles coarse crumbs. Place the streusel in the refrigerator to keep it cold while you prepare the cake batter.

CAKE BATTER

• Preheat your oven to 180°C (350°F). Grease a round cake pan (about 9 inches in diameter) with coconut oil and lightly dust it with almond flour to prevent sticking.
• In a large mixing bowl, combine the almond flour, amaranth flakes, white coconut flour, and powdered xylitol.
• In another bowl, whisk together the eggs, coconut oil, coconut milk, and vanilla extract. (You can also beat the ingredients in a blender).
• Pour the wet ingredients into the dry ingredients and mix until well combined, creating a smooth cake batter. (You can also add the dry ingredients to the blender and beat it until smooth). Add baking powder and mix it again.
• Pour the cake batter into the greased cake pan, spreading it evenly.
• Evenly distribute the prepared blueberry syrup over the cake batter.
• Sprinkle the chilled streusel on top, covering the entire surface.
• Place the cake in the preheated oven and bake for approximately 30-35 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
• Once the cake has cooled, slice and serve. Enjoy your delicious Gluten-Free Blueberry Crumble Cake!

Nutrition

Serving: 1slice | Calories: 216kcal | Carbohydrates: 24.5g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 61mg | Sodium: 36mg | Potassium: 194mg | Fiber: 3g | Sugar: 6.6g | Vitamin A: 96IU | Vitamin C: 2.5mg | Calcium: 55mg | Iron: 1.4mg

The post Gluten-Free Blueberry Crumble Cake appeared first on Anna Rissato.

This almond flour banana bread recipe has a classic fluffy texture and amazing flavors! Naturally sweetened with coconut sugar and ripe bananas. If you are looking for healthy, low-carb, Paleo, Gluten-Free, Refined Sugar-Free, and Dairy-Free banana bread, then you have to try this recipe!

INGREDIENTS FOR THE ALMOND FLOUR BANANA BREAD RECIPE

You will only need a few simple ingredients to make this healthy almond flour banana bread. You will need:

WET INGREDIENTS:

• Oil  – You can use grapeseed, avocado, or coconut oil. If you opt for coconut oil, melt the required amount in a bowl in the microwave on high for 30 seconds and let it cool while you prepare the rest of the ingredients.
• Ripe bananas – To ensure maximum sweetness, make sure to purchase bananas with brown spots. Get yellow bananas a few days before making the recipe and let them ripen on your kitchen counter.
• Eggs  – Eggs are the first to use, so make sure you bring them to room temperature before using them.
• Coconut Sugar  – The only added sugar in this recipe is coconut sugar – no refined sugar here. I love cooking with coconut sugar because it doesn’t raise blood sugar as much as regular granulated sugar. In addition, it includes an additional dose of fiber, vitamins, and minerals.
• Apple Cider Vinegar  – The acid in apple cider vinegar reacts with baking soda to create carbon dioxide, which expands and makes the dough rise.
• Vanilla Extract  – Be sure to use pure vanilla extract.

DRY INGREDIENTS :

• Almond Flour  – In this almond flour banana bread recipe, you can use any brand of almond flour. Either bleached or almond meal. You can also make my almond flour recipe at home using raw unsalted almonds. 
• Ground flaxseed  – This is the secondary “binder”. Just like when you make a flax egg, ground flaxseed naturally gels when mixed with wet ingredients. This creates a better overall structure for the banana bread.
• Cinnamon powder  – Banana and cinnamon always are a perfect combination.
• Baking soda  – As mentioned before, the alkaline properties of baking soda react with apple cider vinegar to produce carbon dioxide bubbles. Furthermore, it also creates a darker golden brown color.
• Baking Powder  – Helps with extra rise. 
• Sea salt  – Salt enhances and balances the sweet flavors of this almond flour banana bread. Use fine sea salt as it dissolves better.
• Dark Chocolate Chips – Chocolate chips are optional, especially if you are being careful with sugar or following a Low Carb, Paleo, or Keto diet. 

HOW TO MAKE ALMOND FLOUR BANANA BREAD

You’ll need two mixing bowls, a whisk, and a spatula to make this healthy almond banana bread. Simply follow the instructions below:

1. Preheat the oven to 180C/350F and grease the baking tin with 1 teaspoon of oil. Line the center with a piece of parchment paper and let it hang over the sides, as this makes it easy to remove.
2. In a medium bowl, combine coconut oil, mashed banana, eggs, coconut sugar, apple cider vinegar, and vanilla extract. Set aside.
3. In a larger bowl, combine the almond flour, ground flaxseed, cinnamon, baking soda, baking powder, and salt.
4. Mix the dry ingredients with the wet ingredients until smooth. 
5. Add chocolate chips, if using. Gently stir in the chocolate chips until well incorporated. Then transfer to the prepared baking tin and top with an additional 2 tablespoons of the chocolate chips or almond flakes.
6. Bake for about 35 to 45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool in the tin for 15 minutes, then gently transfer to a wire rack to cool completely.

ALMOND FLOUR BANANA BREAD TIPS:

• Place a thin piece of parchment paper in the center of the pan. This makes it easy to remove the almond flour banana bread from the tin. Also, it won’t damage the delicate chocolate chips on top.
• Instead of relying on the number of bananas indicated in the recipe, use a digital kitchen scale or measuring cups to measure or weigh mashed bananas. Since bananas vary in size, correctly weighing or measuring mashed bananas will ensure accuracy and consistency every time.
• I recommend allowing the banana almond flour cake to cool completely, for at least 1-2 hours. Almond flour and banana provide plenty of fat and moisture, making the cake soft and sticky while still hot. The longer the cake rests, the more the ingredients will combine, resulting in a delicious cake.
• If you don’t have apple cider vinegar handy, substitute it with an equal amount of freshly squeezed lemon juice.
• Instead of using ½ cup of coconut sugar, try using ¼ cup of honey, agave, or maple syrup as an alternative sweetener.

HOW TO STORE ALMOND FLOUR BANANA BREAD

For best results, store this almond flour banana bread in an airtight container or wrapped in parchment paper and keep it on the kitchen counter for up to 3 days or in the refrigerator for up to a week. (I do not recommend wrapping the almond flour banana bread in plastic wrap, as this method traps moisture and makes the cake very soggy.)

For longer storage, slice and place the almond flour banana bread in a large plastic freezer storage bag with small squares of parchment paper between each slice and store in the freezer for up to 3 months.

To enjoy the almond flour banana bread, simply defrost it at room temperature or pop a slice in the toaster oven!

VARIATIONS OF ALMOND FLOUR BANANA BREAD

• Nuts: Add ½ cup of unsalted, lightly roasted nuts, such as walnuts or pecans.
• Dried Fruit: Add ¼ – ½ cup dried cranberry, raisins, or diced apricots.
• Coconut: Add ½ cup unsweetened shredded coconut for all that coconut flavor!
• Spices: Add ¼ teaspoon each of ground allspice, nutmeg, and cloves.

SEE OTHER HEALTHY BREAD RECIPES

• Banana Bread with Oat Flour and Blueberries
• Healthy Banana Bread with Coconut Flour
• Pumpkin Bread Recipe (Gluten-Free)

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Almond Flour Banana Bread

The only Almond Flour Banana Bread recipe you'll ever need. This banana bread has a classic fluffy texture and amazing flavors! Sweetened naturally with coconut sugar and ripe bananas.If you are looking for healthy, low-carb, Paleo, Gluten-Free, Refined Sugar-Free, and Dairy-Free banana bread, then you have to try this recipe!   

Course Breakfast, Brunch, Cake, Dessert

Cuisine Gluten Free

Keyword Almond Flour Almond Bread, Gluten-Free Banana Bread, Healthy Banana Bread, Low-Carb Banana Bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 10 Slices

Calories 291kcal

Author Anna

Equipment

• Loaf pan (20X10cm/8×4' or 23x13cm/9×5')
• Large bowl
• Medium bowl
• Spatula
• Whisk
• Kitchen Scale or Measuring Cups and Spoons

Ingredients

Wet ingredients:

• 1 tbsp vegetable oil plus 1 tsp for greasing the baking sheet (coconut oil, avocado oil, grapeseed oil)
• 1 ¼ cup (300g/10oz) mashed ripe bananas, with brown spots, about 2-3 bananas
• 3 large eggs at room temperature
• ½ cup (70g/2.5oz) coconut sugar
• 1 tbsp apple cider vinegar
• 1 tsp vanilla extract

Dry ingredients:

• 2 ½ cup (240g/8.5oz) almond flour
• ⅓ cup (30g/1 oz) ground flaxseed
• 1 tsp ground cinnamon
• ¾ tsp baking soda
• 1 tsp baking powder
• ½ tsp fine sea salt
• ¼ cup semisweet chocolate chips + 2 tbsp extra for sprinkling on top

Instructions

• Preheat the oven to 180°C/350°F. Grease a loaf pan with 1 teaspoon of oil and line it with a piece of parchment paper in the middle, with the excess hanging over the sides ( this makes it easier to remove the cake).
• In a medium bowl, whisk together oil, mashed banana, eggs, coconut sugar, apple cider vinegar, and vanilla extract.
• In a large bowl, combine the almond flour, flaxseed, cinnamon, baking soda, baking powder, and salt.
• Mix dry ingredients with wet ones. Stir in the chocolate chips, if using.
• Transfer to the prepared tin, smooth surface, and sprinkle with chocolate chips, if using, pressing gently onto the surface. Bake for 35-45 minutes or until golden and a toothpick inserted in the center comes out clean.
• Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
• Slice and serve.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 26g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 10g | Cholesterol: 56mg | Sodium: 239mg | Potassium: 436mg | Fiber: 5.3g | Sugar: 16g | Vitamin A: 104IU | Vitamin C: 2.6mg | Calcium: 119mg | Iron: 2.2mg

The post Almond Flour Banana Bread appeared first on Anna Rissato.

This fresh fruit tart recipe is served in a gluten-free pie crust that is crispy, slightly crumbly, and has a shortbread-like texture! Filled with homemade dairy-free pastry cream (cremè pâtissèrie) and decorate with fresh fruits.

The fruit tart is perfect for any occasion, and I am sure it will please anyone! This recipe makes one fruit tart or 14 small tartlets!

There are three main components in this fruit tart with pastry cream:

• A firm, soft and crumbly, and buttery flavor pie crust.
• Homemade vanilla flavor pastry cream, which is so delicious.
• And fresh fruits.

Let’s start with the pie crust, which is a little different from the classic tarts you’re used to.

PÂTE SUCRÉE

Classic custard and fresh fruit tarts aren’t served in biscuit crust but rather in a French-style short pastry crust known as pâté sucrée, which translates to “sweet pastry.” However, the pâté sucrée crust is much sweeter than all other pie crusts. In addition, it is a little crunchy, softer than the others, and very similar to a shortbread.

To make the fruit tart gluten-free and low-carb, I changed it a bit but still left the taste and texture of a traditional sweet pastry like pâté sucrée!

I used a mix of nutritious and low-carb flour. And instead of using sugar, as pâté sucrée is normally made, I used xylitol, but it’s okay to use sugar if you want.

I simply wanted to make this fruit tart as healthy as possible for those who can’t or don’t want to consume sugar or want to avoid it. This way, anyone can enjoy this fresh fruit tart guilt free!

Many crust pie recipes use an egg yolk and then add ice water, but I’ve found the best result is using a whole egg and not adding any water. This is also one of the rare cases where I recommend using a cold egg rather than a room-temperature egg. Keep all ingredients as cold as possible to prevent the sides of the pie crust from falling off while baking!

HOMEMADE PASTRY CREAM RECIPE

My recipe for homemade pastry cream (crème pâtissière) is very easy and quick to make. You don’t have to wait hours for it to cool down before filling your fruit tart pie. This pastry cream is dairy-free and sugar-free, and the results are exactly the same as traditional pastry cream: rich, creamy, and smooth!

For the pastry cream you will need:

• Plant-based milk – I recommend using coconut milk for a creamier texture, but almond milk works too.
• Xylitol – This cream is not overly sweet. As such, you’ll only be using a small amount of xylitol. You can use sugar instead if that is your preference.
• Cornstarch – Helps to thicken the pastry cream (crème pâtissière) without leaving it with a floury taste or sticky texture, as this can happen when using wheat flour as a thickener. I wanted a stiffer, more stable pastry cream, so I used 50g/1.7oz cornstarch. If you prefer the cream to be less firm, you can cut the amount of cornstarch in half. I suggest using organic cornstarch.
• Yolks – This recipe is made with yolks only. Save these egg whites to make meringues or use them to make Veggie Egg Muffins.
• Vanilla extract – You can use half a vanilla bean (seeds only) or any flavoring of your choice (cardamom, citrus peel, etc.).

WHAT ARE THE BEST FRUITS TO USE IN THIS FRUIT TART

You can use just about any fruit you like to decorate the fruit tart, but if you’re using a particularly juicy fruit (like slices of ripe peach or mango), I recommend decorating the fruit tart just before serving.

Here are some of my favorite fruit options to choose from for this fruit tart:

• Strawberries (this one is a must for me)
• Blueberries 
• Kiwi slices
• Blackberries
• Raspberries
• Physalis
• Mango
• Grape
• Apricots

FRUIT TART GLAZE

After assembling the fruit tart, you can lightly brush the fruits with a little tart glaze. This step is optional but adds a gorgeous shine and a nice extra dose of slight sweetness. Many bakeries add this glaze to desserts made with fresh fruits for the nice glossy finish of the fruits. 

HOW TO MAKE THE FRUIT TART WITH PASTRY CREAM (CREMÈ PÂTISSÈRIE)

To make the fruit tart pie:

1. Mix all the dry ingredients except xylitol, cut the butter into pieces, and add to the dry ingredients. With your fingertips, mix until you get a crumbly dough.
2. Then add lightly beaten eggs, vanilla extract, xylitol, and lemon zest and mix until you get a smooth dough. Kneading is not necessary.
3. Open the dough with the help of your fingers straight onto the baking pan with removable bottom. (You can also open the dough with a rolling pin, use the plastic wrap when extending the dough, and then transfer it to the baking pan.) 
4. Use a fork to pierce the bottom of the dough in a few spots. Pricking holes in the pie dough allows the steam to escape while it’s baking. Without this, the steam would puff up in bubbles and pockets throughout the crust, which would make some parts of the crust cook too quickly and also result in an uneven surface for your filling. You can also line the pie with parchment paper and add some dry beans on top. 
5. Bake in oven at 180°C/350°F for 15 to 20 minutes. Remove and let it cool.

To make the pastry cream (crème pâtissière) for this fruit tart:

1. In a medium bowl, place the egg yolks and add xylitol. Then, with the help of a whisk, beat until you get a smooth and whitish cream. Sift the cornstarch over the egg yolk mixture, and mix with a whisk. Set aside.
2. In a medium saucepan, add the coconut milk and the vanilla. Cook over very low heat until it begins to boil, then turn it off. 
3. Add a little hot milk to the egg mixture to temper the eggs. Mix it to incorporate. Then add the tempered eggs to the milk and cook over low heat. As soon as the mixture starts to boil, stir it constantly. Cook for 3 minutes and turn it off. 
4. Wait a few minutes for the cream to cool slightly. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.
5. Refrigerate the custard for 1 hour. The custard will have “set” after chilling. So it is important to whisk the pastry cream to make it smooth before using.
6. Assemble the tart by adding the pastry cream to the pie crust, then decorate it with the fruits. Brush the top of the fruit with the glaze.

INGREDIENTS AND HOW TO PREPARE FRUIT TART GLAZE (2 OPTIONS):

Gelatin Glaze:

• 3 sheets of colorless gelatin
• 1/3 cup (80g) of Xylitol
• 1/3 cup of water
• 1 tsp of lemon zest
• 1 tsp of orange zest
• 1 tsp Vanilla Extract

1. In a bowl with cold water, soak the gelatin sheets for approximately 5 minutes.
2. In a medium saucepan, add water, xylitol, orange and lemon zest. Cook over medium heat until it starts to boil and the xylitol crystals dissolve. Turn it off, add vanilla extract, and let cool for 5 minutes.
3. Squeeze the excess water from the gelatin sheets and add it to the flavored water, stirring until dissolved. Strain the mixture through a fine mesh strainer to remove any lumps. Let the mixture cool slightly.
4. Brush gently top of the fruits on the tart. Alternatively, toss the fruit in the glaze before adding them to the tart.

Agar Glaze:

• 1⁄2 cup filtered water
• 2 tbsp of Agave
• 1⁄4 tsp of Agar

1. In a small saucepan, add all the ingredients.
2. Cook on low heat until the glaze reaches a trickle point. That is when we lift the spoon, and the glaze does not drip but forms a trickle.
3. Brush over the fruit gently.

GLUTEN-FREE FRUIT TART STORAGE

Store the fruit tart in an airtight container (I usually wrap mine in plastic wrap). It will last for up to two days in the refrigerator (longer than that, the fruit tends to release some liquid).

MORE TART RECIPES

• Pineapple and Coconut Tart
• Healthy Banoffee Pie
• Chocolate Truffle Tart

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Fresh Fruit Tart With Pastry Cream

This fresh fruit tart recipe is served in a gluten-free piecrust that is crispy, slightly crumbly, and has a shortbread-like texture!Filled with homemade dairy-free pastry cream (cremè pâtissèrie) and decorate with fresh fruits.

Course Dessert, Tart

Cuisine American, Gluten Free

Keyword Dariry-Free Pastry Cream, Fresh Fruit Tart, Fruit Tart with Dairy-Free Pastry Cream, Gluten-Free Fruit Tart, Pastry Cream Tart

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 12 slices

Calories 316kcal

Author Anna

Equipment

• Large bowl
• Small Bowl
• Sieve
• Medium saucepan
• Whisk
• Spatula
• Baking pan preferably with a removable bottom, (10 in/25 cm)

Ingredients

PIE CRUST:

• ¾ cup (100g/3.5oz) millet flour
• ¾ cup (100g/3.5oz) brown rice flour
• ⅔ cup (60g/2.1) almond flour
• ⅔ cup (70g/2.5oz) cornstarch
• ¼ tsp salt
• 4 tbsp (60g/2.1oz) butter or ghee chilled
• 2 whole eggs
• 1 tsp vanilla extract
• 3 tbsp (40g/1.4oz) powdered xylitol*
• 1 tbsp lemon or lime zest

PASTRY CREAM:

• 4 free-range egg yolks
• 4½ tbsp (60g/2.1oz) powdered xylitol*
• 2 cups coconut or almonds milk
• 2 tsp of vanilla extract or ½ vanilla bean or any flavoring of your choice: cardamom, citrus peel, etc.
• ½ cup (50g/1.7oz) g cornstarch*
• fresh fruit strawberries, kiwis, blueberries, mango, physalis

Instructions

PIE CRUST:

• Blend the xylitol in the blender to make a powder.
• Mix dry ingredients except xylitol. Cut the butter or ghee into pieces and add to the dry ingredients. With your fingertips, mix until you get a crumbly dough.
• Add lightly beaten eggs, vanilla extract, xylitol, and lemon zest, and mix until you get a smooth dough, but don’t knead or stir too much.
• Open the dough with the help of your fingers straight onto the baking pan with removable bottom or small tartlets. (You can also open the dough with a rolling pin, use the plastic wrap when extending the dough, and then transfer it to the baking pan.) Use a fork to pierce the bottom of the dough in a few spots.
• Bake in oven at 180°C/350°F for 15 to 20 minutes. Remove and let it cool.

PASTRY CREAM:

• In a medium bowl, place the egg yolks and add xylitol. Then, with the help of a whisk, beat until you get a smooth and whitish cream.
• Sift the cornstarch over the egg yolk mixture, and mix with a whisk. Set aside.
• In a medium saucepan, add the coconut milk and the vanilla. Cook over very low heat until it begins to boil, then turn it off.
• Add a little hot milk to the egg mixture to temper the eggs. Mix it to incorporate. Then add the tempered eggs to the milk and cook over low heat. As soon as the mixture starts to boil, stir it constantly. Cook for 3 minutes and turn it off.
• Wait a few minutes for the cream to cool slightly. Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent custard skin from forming on top.
• Refrigerate the custard for 1 hour. The custard will have “set” after chilling. So it is important to whisk the pastry cream to make it smooth before using.
• Assemble the tart by adding the pastry cream to the pie crust, then decorate it with the fruits.
• Brush the top of the fruit with the glaze. This step is optional, see the ingredient list and instructions on the blog!

Notes

• Xylitol measurement in spoons before blending to make a powder.
• You can cut the cornstarch in half or so, depends how stiff or loose would you like to have your cream.

Nutrition

Serving: 1Slice | Calories: 316kcal | Carbohydrates: 36g | Protein: 5.5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 100mg | Sodium: 86mg | Potassium: 223mg | Fiber: 2.5g | Sugar: 3.6g | Vitamin A: 359IU | Vitamin C: 5.3mg | Calcium: 36mg | Iron: 5mg

The post Fruit Tart With Pastry Cream (Gluten & Dairy Free) appeared first on Anna Rissato.

Do you love bananas, caramel sauce, and whipped cream? Then you have to try my healthy, gluten-free banoffee pie recipe. This banoffee pie dessert is made up of three recipes from my blog. It’s super easy and delicious. The filling is made with three basic ingredients… date caramel, bananas, and creamy vanilla whipped cream. The pie dough is a mixture of almond flour, butter, ghee, or coconut oil, and a touch of honey. Plus, it’s topped with lots of chocolate for an extra rich WOW!

I love bananas, but I also love Banoffee, so I had a mission to make this super healthy banoffee pie without sugary caramel sauce, heavy cream, and gluten-free. As challenging as it sounds, it’s super easy to make. I couldn’t wait to make this healthy version of banoffee pie and have such a delicious pie in my fridge. And here’s my healthy, gluten-free, sugar-free, and dairy-free banoffee pie recipe that tastes amazing! This is definitely a much healthier banoffee pie I have ever eaten, plus it’s super easy to prepare and delicious.

INGREDIENTS FOR THE HEALTHY BANOFFEE PIE RECIPE

Pie Crust:

For this Banoffee pie recipe, I used my Gluten-Free Pie Crust Recipe made with almond flour, a little arrowroot starch, and a touch of spice (1 tsp each of cinnamon and clove powder).

However, you can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.

Vegan Date Caramel Sauce:

See my recipe to make this Vegan Date Caramel Sauce.

Bananas:

Use around 3 ripe bananas. Avoid using green bananas. You need some sweetness in this banoffee pie as it’s sugar-free.

Whipped cream:

To make the dairy-free whipped cream, use one of my recipes, Coconut Whipped Cream or Cashew Nut Cream. Use the sweet version of cashew cream. However, you can buy store-bought whipped cream and choose which one you prefer.

Chocolate and Cocoa Powder:  

To finish it off, I love topping this banoffee pie with cocoa powder and a generous amount of shaved dark chocolate.

HOW TO MAKE BANOFFEE PIE

First, start with the pie crust. It’s a simple gluten-free almond flour crust made with a little bit of butter or ghee or melted coconut oil, egg, and sweetened with honey. I love this crust. It tastes like a shortbread cookie. 

While the pie crust bakes, make the date caramel sauce. To make the healthier version of this banoffee pie, I’ve used a date caramel sauce instead of traditional sugar-filled caramel sauce. Also, the date caramel is very easy to make. It’s simply a puree of dates, coconut or almond milk, and a touch of vanilla.

The key to this sweet treat’s success is making the dates incredibly soft before pureeing them in the blender. So, to do this, I soak the dates in boiling water, drain them, and then blend them to make a puree. The heat from the water moistens the dates, making them incredibly easy to blend.

This date caramel is as delicious as any other caramel sauce. It’s sweet, smooth, creamy, and rich, with a hint of vanilla. Date caramel makes this banoffee pie taste wonderful and very delicious – exactly as it should be!

Once the pie crust has finished baking, let it cool. Then spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced ​​bananas. 

Last but not least is the whipped cream. Top with generous dollops of coconut whipped cream or cashew nut cream. However, you can use store-bought whipped cream.

At this point, the banoffee pie needs to be chilled for an hour or so. The last step is one of the most important steps… the CHOCOLATE. I love topping this banoffee pie with cocoa powder and a generous amount of shaved dark chocolate. It’s the perfect finish to a sweet banoffee pie.

In every bite, you get a bit of crunch from the pie crust, sweetness from the date caramel and banana, and the creaminess from the whipped cream and just the right amount of chocolate…

HEALTHY FACTS FOR THIS RECIPE

• Bananas: Abundant source of energy, potassium, and vitamin B6.
• Almonds: Excellent plant-based sources of amino acids, the building blocks of protein, and essential fats.
• Dates: Deliciously sweet in all their natural glory. Excellent to avoid the refined sugars in this dish with the bonus of magnesium, fiber, manganese, and copper.
• Coconut: Contributes antibacterial, antiviral, and antifungal properties, not to mention the balance of (natural) sugars and their effects on our energy levels.
• Cashews: Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They’re also a good source of copper, magnesium, and manganese — nutrients important for energy production, brain health, immunity, and bone health.
• Chocolate: Dark chocolate is packed full of important minerals, including iron, magnesium, zinc, copper, and phosphorus. In your body, these minerals are used to support factors such as immunity (zinc), can help keep your bones and teeth healthy (phosphorus) and contribute to better sleep quality (magnesium).

VEGAN BANOFFEE PIE STORAGE

I find that banoffee pie is far superior when enjoyed right after making it, but if stored properly in the fridge, it should last 2-3 days.

If you are looking for a gluten-free and sugar-free dessert recipe, this is your recipe. It’s so delicious you won’t believe it’s super healthy!

Also, this recipe is very simple and relatively quick to make, even for a beginner.

MORE TART RECIPE:

• Fruit Tart With Pastry Cream (Gluten-Free)
• Pineapple And Coconut Tart
• Chocolate Truffel Tart

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Healthy Banoffee Pie

If you are looking for a gluten-free and sugar-free dessert recipe, this Banoffee pie is your recipe. It's so delicious you won't believe it's super healthy! Also, this recipe is very simple and relatively quick to make, even for a beginner.

Course Dessert, Tart

Cuisine American, British, Healthy

Keyword Banoffee Pie, Dairy-Free Banoffee Pie, Healthy Banoffee pie, Sugar-Free Banoffee Pie, Vegan Banoffee Pie

Prep Time 6 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time: 1 hour hour

Total Time 8 hours hours

Servings 12 Slices

Author Anna

Equipment

• Baking pan with removable bottom 23cm/9in

Ingredients

• 1 Gluten-Free Pie Crust Recipe *see note for more options
• 1 Vegan Date Caramel Sauce Recipe
• 3-4 Bananas
• 1 Coconut Whipped Cream Recipe
• or 1 Cashew Nut Cream Recipe sweet version
• Cocoa powder to taste
• Shaved dark chocolate to taste

Instructions

• Make the pie crust, if you want you can make this crust a day in advance. While the crust bakes, make the vegan date caramel sauce, this caramel sauce can also be made in advance.
• Once the pie crust has finished baking, let it cool.
• Spread the date caramel on the bottom of the pie crust, then top it with a layer of sliced bananas.
• Add generous dollops of coconut whipped cream or cashew whipped cream to cover the banoffee pie. Alternatively, you can use store-bought coconut whipped cream.
• Place the banoffee pie in the fridge to cool for about an hour.
• Before serving top it with cocoa powder and shaved dark chocolate.

Notes

• You can also use the pie crust that I used in Fruit Tart With Pastry Cream recipe, or if you have a nut allergy, you can use the coconut flour-based crust that I used in Pineapple and Coconut Tart recipe.

The post Healthy Banoffee Pie appeared first on Anna Rissato.

This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it’s the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.

INGREDIENTS FOR THIS GLUTEN-FREE PIE CRUST

This gluten-free pie crust is super easy to make. It’s a simple recipe made with only five ingredients that you probably already have in your kitchen.

• Almond Flour – It’s the main ingredient to make this gluten-free pie crust. You can buy ready-made or make homemade almond flour using my recipe.
• Salt – Even if you are making a sweet pie crust, salt helps balance and bring out the sweetness, so don’t leave it out. I use sea salt for all my recipes but feel free to use another type. For a savory pie crust, you can double the amount of salt.
• Fat – Fat moistens the dough, forming large crumbs that are easy to press into the baking pan. If you’re not sensitive to dairy, I would suggest using butter. Buttered almond flour pie crust is the most affordable and delicious option, and it’s what I use most often. Another excellent option is Ghee which also provides a rich, buttery flavor. Ghee is a good option for people who want a lactose-free crust pie as the lactose is removed. For a vegan option, you can use vegetable butter or coconut oil.
• Honey – Adds sweetness. Omit if making a savory pie or quiche.
• Egg – The egg provides structure and binding so the dough doesn’t fall apart and is also an additional component for the correct wet-to-dry ratio. Omit if you want an egg-free option. See the tips section, where I explain what to add instead. 

HOW TO MAKE GLUTEN-FREE PIE CRUST

1. Mix the dry ingredients.
2. Add the fat of your choice and honey (if making the sweet pie). Work with your fingers until all the fat is incorporated. (The dough will be soft and crumbly at this point.)
3. Add the egg and mix until a soft dough forms that can be pressed into a ball.
4. Transfer the dough to the baking pan (best to use a pan with removable bottom) and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square. The dough may seem a little oily at this point, but it’s perfect once it’s baked! Prick a few holes in the bottom to keep the dough from puffing as it bakes.
5. Bake for 20 minutes at 180°C/350°F.

TIPS AND SUBSTITUTIONS

• This gluten-free pie crust doesn’t require refrigeration to firm up before baking, and you don’t need to line it with pie weights as in some other recipes.
• If you don’t want to use the egg because you have an allergy or simply want a vegan option, you can replace it with 2-3 tablespoons of water or melted fat of your choice.
• If you don’t add the egg to the gluten-free pie crust, it will be a little more crumbly, but it will still taste great! To prevent this and help with binding, replace ½ cup of almond flour with some. Tapioca or arrowroot starch works best. So that means you’re going to use 2 cups of almond flour and ½ cup of starch. Do this only if you don’t mind the crust being low in carbs.
• The fat used in this gluten-free pie crust recipe adds flavor, prevents drying the crust out, ensures the correct wet/dry ingredient ratio, provides that perfect color and helps heat move throughout the crust during baking.
• Almond flour pie crust tends to brown quickly. Therefore, if you notice that the crust starts to brown too much before it is ready or after 20 minutes of baking, I recommend covering your crust with aluminum foil or parchment paper to prevent it from getting too dark.
• This recipe is enough for an open-crust pie. If you want to make a closed pie, you will need to double the recipe. For a closed pie, you will also have to add 3 tablespoons of arrowroot or tapioca to the dough. The starch will help the top dough absorb the steam from the pie filling. Otherwise, the dough would become very greasy.

OPTIONAL ADDITIONS FOR GLUTEN-FREE PIE CRUST

Most of the time, gluten-free pie crust doesn’t need a lot of addition to be great – it’s a very tasty pie crust for your stuffing! But if you want to add some flavor to the dough itself, you can add:

• For The Savory Gluten-Free Pie Crust: Throw some spices or dry herbs in there! (If you do this, mix them with the dry ingredients first.) Paprika, garlic powder, oregano, or Italian seasoning are the most common and work well.
• For the Sweet Gluten Free Pie Dough: Add cinnamon, nutmeg, ground cloves, or vanilla extract, which adds a burst of flavor, making this pie totally addictive.

STORAGE OF GLUTEN-FREE ALMOND FLOUR PIE CRUST

You can easily make this gluten-free pie crust ahead of time. And you have four options:

1. Bake the gluten-free pie crust as per the recipe. When the crust has cooled, wrap it in plastic film and leave it on the counter or in the refrigerator overnight. Before serving, fill the dough with your favorite topping!
2. Pre-bake the gluten-free pie crust for 10 minutes. Then wrap it in plastic film and store it in the refrigerator, although it will keep well on the counter for a day. (10 minutes of par-baking is recommended when using the crust with the filling that needs to go in the oven.)
3. Make the pie crust until step 3 (until it forms a ball). Wrap the raw dough ball in plastic wrap and store it in the refrigerator for one day or freeze it for up to three months. To thaw, let the dough thaw in the fridge overnight, then press the dough into a baking pan and bake.
4. You can also store the raw, pressed dough in a pie pan in the fridge overnight or freeze the raw, pressed dough in a pie pan for later use. Be sure to wrap it very well to prevent air from getting into the dough. Store the dough on the bottom shelf in the back of the freezer so that less air gets to it when the door is opened. The more air reaches its crust more ice crystals will form. Defrost overnight and bake as per the recipe.

SUGGESTIONS FOR USING THIS PIE CRUST IN MY RECIPES:

• Healthy Banoffee Pie
• Fruit Tart with Pastry Cream
• Pineapple and Coconut Tart
• Chocolate Truffle Tart

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Gluten-Free Pie Crust – Sweet Or Savory

This gluten-free almond flour pie crust recipe is easy to make and tastes like a shortbread cookie. Without a doubt, it's the best gluten-free, dairy-free, and keto pie crust! In addition, you can make it egg-free for a vegan option! It works great in many recipes – from desserts to savory meals.

Course Cooking Basics, Dessert, Tart

Cuisine American, Gluten Free

Keyword Almond Flour Pie Crust, Gluten Free Pie Crust, Keto Pie Crust, Savory Pie Crust, Shortcrust pastry, Sweet Pie Crust, Tart Crust

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 crust pie (12 slices)

Calories 146kcal

Author Anna

Equipment

• Large bowl
• Baking pan with removable bottom

Ingredients

• 2 ½ cups (240g/8.4oz) almond flour
• ¼ tsp of salt
• 3 tbsp of melted butter or ghee, coconut oil or vegan butter
• 2 tbsp honey leave out if making a savory pie or quiche
• 1 egg see tips on the blog for eggless option

Instructions

• Preheat the oven to 180°C/350°F
• In a large bowl, add 2 ½ cups (240g/8.4oz) almond flour and ¼ tsp of salt. Mix until incorporated.
• Add 3 tbsp of melted butter and 2 tbsp honey (if using). Work with your fingers until you get a smooth and sandy texture and all the butter is incorporated.
• Add 1 egg and mix until you get a soft dough that can be pressed into a ball.
• Transfer the dough to the baking pan and use your hands to press the dough into the bottom and sides of the pan. Try to keep the edges square.
• Prick a few holes in the bottom to keep the dough from puffing as it bakes.
• Bake for 20 minutes. (If par-baking the dough, bake for only 10 minutes.)

Nutrition

Serving: 1Slice | Calories: 146kcal | Carbohydrates: 4.3g | Protein: 4.7g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 7.1g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 153mg | Fiber: 2.5g | Sugar: 0.9g | Vitamin A: 109IU | Calcium: 57mg | Iron: 0.81mg

The post Gluten Free Pie Crust – Sweet Or Savory appeared first on Anna Rissato.

This is the best homemade granola recipe, crunchy, delicious, and naturally sweetened. And since this homemade granola isn’t too sweet, it makes you taste what you’re eating (which makes me happy because I love oat, yogurt, and fresh fruit).

The market is full of delicious and different types of granolas to choose, but I prefer homemade as it’s healthier, cheaper, and you can customize how you want! And this recipe is exactly that, a very basic and easy-to-prepare homemade granola.

INGREDIENTS FOR HEALTHY GRANOLA RECIPE

Homemade granola only requires a few ingredients that you probably already have in your pantry. Once you’ve mastered this basic formula, you can personalize it how you like it by using different sweeteners and spices or swapping out your favorite nuts or fruit!

To make this homemade granola recipe, you will need:

• Oats – Use whole rolled oats. If making this recipe gluten-free, use a gluten-free certified brand.
• Nuts – I mostly use slivered almonds or walnuts in my granola. But feel free to substitute your favorite nuts or seeds.
• Chia – I like to use chia for its omega-3 fatty acids content but feel free to omit it if you prefer.
• Melted coconut oil – Or your preferred type of oil. 
• Honey – Or maple syrup.
• Cinnamon, Salt, and Vanilla Extract – To flavor homemade granola.
• Coconut flakes – Use shredded coconut or omit it altogether.
• Dried fruit or Chocolate chips – Add a little more sweetness!

HOW TO MAKE HOMEMADE GRANOLA

1. Preheat the oven to 170°C/340°F. Line two large baking sheets with parchment paper and set them aside.
2. In a large bowl, mix the oats, almonds, chia seeds, cinnamon, and sea salt until evenly combined.
3. In a cup or bowl, mix the melted coconut oil, honey, and vanilla extract until smooth. Pour it into the oats and stir until combined.
4. Spread granola evenly on prepared baking sheets. Bake for 20 minutes, stirring once halfway through cooking.
5. Remove from the oven, add the coconut flakes, and mix well. Bake for another 5 minutes, until the granola is lightly toasted and golden.
6. Remove from oven and let cool until granola reaches room temperature. Then stir in dried fruit, chocolate chips, or any other optional add-ons you prefer.

TIPS FOR HOMEMADE GRANOLA RECIPE

• Keep a 1:1 ratio between sweetener and oil.
• Honey and maple syrup are two of the best sweeteners you can use to make this homemade granola because their runny consistency coats the oats very well.
• This recipe provides homemade granola with a subtle level of sweetness, but if you find that this is too much for you, you can cut the honey and oil in half and still have great homemade granola.
• The hardest part of cooking granola is knowing when it’s done. Using a low oven temperature helps dry the granola without overcooking it, but remember that it will not crisp right out of the oven, as it will crisp out when it cools. Remove granola from the oven when it looks slightly toasted and smells like cooked honey.
• Add dried fruit after cooking. You can toast most nuts with the oats in the oven, but dried fruit will burn, so add them after baking.
• Experiment with this recipe and tweak it slightly using different sweeteners and spices or swapping out your favorite nuts or fruit. With this simple and easy homemade granola, the possibilities are almost endless.

HOW TO STORE HOMEMADE GRANOLA

Cool the granola completely on the baking sheet before transferring it to a storage container. When stored in an airtight container, this granola will keep fresh for up to a month.

HOW TO SERVE GRANOLA

Serve the granola with milk or use it in a smoothie bowl, like an acai smoothie bowl or sprinkle over yogurt with some fresh fruits for a simple breakfast.

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Healthy Homemade Granola Recipe

This is the best homemade granola recipe, crunchy, delicious, and naturally sweetened. This nutritious granola comes together quick and easy!

Course Breakfast, Snack

Cuisine American

Keyword Best Homemade Granola, Granola, Healthy Granola Recipe

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 20 Servings

Calories 190kcal

Author Anna

Equipment

• Large bowl
• Small Bowl
• 2 Large baking sheets
• Parchment paper
• Spatula

Ingredients

• 4 cups (500g/1.1lb ) whole rolled oats
• 1 cup (100g/3.5oz ) slivered almonds or your preferred type of nuts/seeds
• ¼ cup (40g/1.4oz ) chia seeds (optional)
• 2 tsp cinnamon powder
• 1 tsp fine sea salt
• ½ cup coconut oil melted
• ½ cup honey
• 2 tsp vanilla extract
• ⅔ cup (40g /1.4oz) unsweetened coconut flakes or ½ cup shredded coconut
• ½ cup (65g/2.3oz) chopped dried fruit or semisweet chocolate chips (optional)

Instructions

• Preheat the oven to 170°C/340°F. Line two large baking sheets with parchment paper and set them aside.
• In a large bowl, mix the oats, almonds, chia seeds, cinnamon, and sea salt until evenly combined.
• In a cup or bowl, mix the melted coconut oil, honey, and vanilla extract until smooth. Pour it into the oats and stir until combined.
• Spread granola evenly on prepared baking sheets. Bake for 20 minutes, stirring once halfway through cooking.
• Remove from the oven, add the coconut flakes, and mix well. Bake for another 5 minutes, until the granola is lightly toasted and golden.
• Remove from oven and let cool until granola reaches room temperature. Then stir in dried fruit, chocolate chips, or any other optional add-ons you prefer.

Nutrition

Serving: 1Serving (50g) | Calories: 190kcal | Carbohydrates: 29g | Protein: 6g | Fat: 11g | Saturated Fat: 5.8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.6g | Sodium: 124mg | Potassium: 226mg | Fiber: 5.6g | Sugar: 9.7g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 46mg | Iron: 1.8mg

The post Healthy Homemade Granola appeared first on Anna Rissato.

This healthy coconut spice cake is moist, soft, and fluffy – a perfect coffee cake! The cake is made of a few simple ingredients like coconut flour, almond flour, xylitol, and flavorful spices, which makes this cake gluten-free, grain-free, dairy-free, low-carb, and refined sugar-free!

Cakes are best served with fresh tea or coffee. How about learning how to make this coconut spice cake rich in fiber and healthy fat with a scent of spices that ensures good digestion and makes you feel satisfied?

INGREDIENTS FOR THIS COCONUT SPICE COFFEE CAKE

• Coconut flour – You can use brown, white, or homemade coconut flour. However, if you use white coconut flour to make this spicy cake, it is important to add two extra eggs to the recipe, as white flour tends to be drier and absorbs more liquid than brown or homemade flour, and our goal is a soft and fluffy cake and not dry!
• Almond flour – A very nutritious and low-carb flour, that makes this coconut spice cake moist and hearty! See how to make your homemade almond flour.
• Arrowroot starch – Gives lightness to the batter and makes the cake very fluffy. You can substitute for potato or corn starch.
• Chia seed – To give your coconut spice cake a nutritional boost of fiber, omega-3s, and protein. You can substitute for poppy seeds as they are also good sources of protein and dietary fiber.
• Coconut oil – Use softened coconut oil, not hard and not liquid. It needs to resemble an ointment texture.
• Xylitol – To make this cake sugar-free, I used xylitol. Xylitol has a low glycemic index. This means that consuming it does not cause glucose spikes in the body. Xylitol is a good sugar substitute for people with diabetes. Using xylitol makes the cake low-carb.
• Eggs – Contribute to the light texture and make the coconut spice cake very fluffy. I suggest using free-range eggs!
• Honey – It’s an optional addition if you need extra sweetness.
• Spices – I used cinnamon, nutmeg, and cardamom. This combination of spices gives this coconut cake tons of flavor and makes this cake super tasty. They also improve digestion and decrease the glycemic response.
• Orange zest – Adds more flavor to this coconut spice cake.
• Salt – Improve the flavor of the other ingredients.
• Baking powder – To make the cake rise, soft and fluffy.
• Water – or coconut milk, if necessary!

HOW TO MAKE GLUTEN-FREE COCONUT SPICE CAKE

1. Preheat the oven to 180C/350F for 10 minutes. Prepare the bundt pan by greasing it with coconut oil and sprinkling it with organic corn flour. Set it aside.

2. In a large bowl, mix coconut flour, almond flour, arrowroot starch, and chia seeds.

3. In another large bowl, place the coconut oil and xylitol. With the help of a stand or hand mixer, beat until it forms a smooth and fluffy cream, then add the eggs, one at a time, continue beating, and lastly, add the honey.

4. Stir the wet ingredients with the dry ones until you have a homogeneous batter.

5. Add the spices, orange zest, salt, and baking powder and stir until all is incorporated. If necessary, add some water (see tip below).

6. Pour the batter into the prepared bundt pan and bake for 20 minutes in the preheated oven. Check with a toothpick for doneness.

7. Remove from the oven and let it rest in the tin for about 10 to 15 minutes before unmolding.

TIPS FOR THIS SUGAR-FREE SPICE CAKE RECIPE

This is an easy and simple recipe, but here are some tips to help you make a perfect coconut spice cake the first time.

• Be sure to use the coconut oil in the ointment texture. Beating soft coconut oil with xylitol makes it easier to form a smooth and fluffy cream. This technique makes the cake soft and fluffy.
• Do not skip adding starch, as this as well contributes to softening and fluffiness of this cake.
• Use eggs at room temperature. Using warm eggs makes it easier to incorporate them into the coconut oil and xylitol cream.
• If necessary, add a little water to the batter and the end of the preparation. If you feel that the batter is not soft and smooth enough or easy to mix, add a bit of water until you feel that the batter isn’t too dense. However, there is no specific amount. Add a bit and feel the batter (I added 2 tbsp). Bear in mind that the batter should not be very liquid!
• The spice cake is ready when it is lightly browned, firm to the touch, and when a toothpick inserted in the center of the cake comes out clean.
• Let the spice cake rest on the baking sheet for 10-15 minutes before placing it on a cooling rack. Gluten-free cakes still cook after being taken out of the oven. Therefore, they need the rest time to firm up and not break when removing it from the pan. To remove, run a sharp knife with a thin blade around the edges of the cake. Place cooling rack over cake and invert cake onto rack. Then let the spice cake cool completely before serving.

ADDITIONS TO SUGAR-FREE COCONUT CAKE

Try adding some of your favorite flavors to this coconut spice cake. See some ideas below (take it easy though, so you don’t change the chemistry of the cake too much).

• 1/4 cup chopped soft nuts, such as walnuts or pecans.
• 1/4 cup semisweet or bittersweet chocolate chips
• 1/4 cup raisins or dried cranberries

HOW TO STORE AND SERVE THIS GLUTEN-FREE AND LOW-CARB CAKE

To keep this spice cake moist, store it in an airtight container at room temperature for up to 4 days. However, you can freeze this coconut spice cake in an airtight container for up to 2 months.

This gluten-free and low-carb spice cake is perfect and worth make it! Have it as it is, or sift some powdered xylitol on top, add some jam and nut butter, or pure some strawberry sauce on top of the cake!

To make the strawberry sauce, boil some frozen strawberries in a saucepan until thick, and pour it over the coconut spice cake!

This coconut spice cake is fluffy and soft. For those who like fluffy cakes, you need to try this recipe. Besides, it doesn’t take much work to do it!

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Spice Cake

Course Cake, Dessert

Cuisine American, dairy-free, Gluten Free, Grain-Free, Sugar-Free

Keyword Coconut Flour Cake, Gluten-Free Cake, Gluten-Free Spicy Cake, Spicy Cake, Sugar-Free Cake

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 10 Slices

Calories 242kcal

Author Anna

Equipment

• 2 Large bowl
• Stand ou Hand Mixer
• Spatula
• Baking tin
• Bundt pan

Ingredients

Dry Ingredients:

• ¾ cup + 3 tbsp (90 g/3.2 oz) almond flour
• ½ cup + 1½ tbsp (60 g/2.1 oz) coconut flour
• 2 tbsp (20 g/0.7 oz) arrowroot starch or potato, corn starch
• 1 tsp chia seeds or poppy seeds

Wet Ingredients:

• ½ cup (100 g/3.5 oz) soften coconut oil + for greasing the form
• ¾ cup (80 g/2.8 oz) xylitol powder*
• 4 eggs
• 1 tbsp honey (optional)

Other Ingredients:

• ½ tsp cardamom powder
• ½ tsp nutmeg powder
• 1 tsp cinnamon powder
• 1 tsp orange zest
• 1 tsp of salt
• 2 tsp baking powder
• Water* if necessary (see note)
• Organic corn flour to sprinkle the baking tin

Instructions

• Add the xylitol to a blender or coffee grinder, and blitz for a few seconds to make xylitol powder.
• Preheat the oven to 180°C /350F for 10 minutes. Prepare the bundt pan by greasing it with coconut oil and sprinkling it with organic corn flour. Set it aside.
• In a large bowl, mix ½ cup + 1½ tbsp (60 g/2.1 oz) coconut flour, ¾ cup + 3 tbsp (90 g/3.2 oz) almond flour, 2 tbsp (20 g/0.7 oz) arrowroot starch, and 1 tsp chia seeds. Set aside.
• In another large bowl, place ½ cup (100 g/3.5 oz) soften coconut oil and powdered ¾ cup (80 g/2.8 oz) xylitol powder*. With the help of a stand or hand mixer, beat until it forms a smooth and fluffy cream. Then add 4 eggs, one at a time, continue beating, and lastly, add 1 tbsp honey.
• Stir the wet ingredients with the dry ones until you have a homogeneous batter.
• Add the ½ tsp cardamom powder, ½ tsp nutmeg powder, 1 tsp cinnamon powder, 1 tsp orange zest, 1 tsp of salt, and 2 tsp baking powder and stir until all is incorporated. If necessary, add some water (see notes).
• Pour the batter into the prepared bundt pan and bake for 20 minutes in the preheated oven. Do the toothpick test and if it comes out dry, your cake is ready.
• Remove from the oven and let it rest in the tin for about 10 to 15 minutes before unmolding.

Notes

• xylitol – cup measurement of a powder.
• If necessary, add a little water to the batter and the end of the preparation. If you feel that the batter is not soft and smooth enough or easy to mix, add a bit of water until you feel that the batter isn’t too dense. However, there is no specific amount. Add a bit and feel the batter (I added 2 tbsp). Bear in mind that the batter should not be very liquid!

Nutrition

Serving: 1Slice | Calories: 242kcal | Carbohydrates: 17.6g | Protein: 4.4g | Fat: 18.5g | Saturated Fat: 11.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 4.2g | Cholesterol: 65mg | Sodium: 198mg | Potassium: 219mg | Fiber: 2g | Vitamin A: 98IU | Vitamin C: 0.5mg | Calcium: 89mg | Iron: 1mg

The post Gluten-Free Coconut Spice Cake appeared first on Anna Rissato.

Zucchini Fritters are perfect for a quick and easy-to-make snack, light lunch, or dinner side dish. The zucchini fritters are crispy, golden brown, delicious, and full of fresh flavor. They are low-carb, low-calories, and gluten-free.

Looking for a new and interesting way to eat your vegetables? Zucchini fritters are the best way to add extra veggies to your plate and use up the extra zucchini that you don’t know what to do with. Serve them as a light vegetarian meal with tzatziki sauce or Mediterranean-style fish, chicken, or lamb.

INGREDIENTS FOR ZUCCHINI FRITTERS

• Zucchini: Use shredded zucchini. Peeling the zucchini is optional.
• Scallions and Garlic: Adds a mild, delicate flavor.
• Eggs: Are needed to help bind the ingredients together.
• Flour: Oat flour works best and is naturally gluten-free. For a keto or paleo version, you can use almond flour or coconut flour. If you choose coconut flour, start with 1/4 cup and gradually add more if needed — it is highly absorbent, so you usually need less. If no other option is available, you can also use all-purpose wheat flour.
• Parmesan: Adds crunch. Omit for a dairy-free version.
• Salt and Pepper: Provide flavor. You can also add in other dried herbs and spices such as dried oregano, onion powder, or paprika.
• Baking powder: Gives the zucchini pancake a fluffy texture.

HOW TO MAKE ZUCCHINI FRITTERS

Making Zucchini Fritters is easy and takes only 30 minutes from start to finish!

1. Start by grating the zucchini on a grater or in a food processor. Use the thicker side of the grater to grate your zucchinis. Transfer the zucchini to a fine-mesh sieve and sprinkle with the salt. Set aside for around 10 minutes, and then use your hands, cheesecloth, or nut milk bag to squeeze out the excess liquid.
2. In a large bowl, beat the egg, then add the zucchini, finely sliced scallions, parmesan, and minced garlic. Mix to combine
3. Sprinkle the flour and baking powder on top and add a pinch of black pepper. Mix again until the batter is uniform – the batter should be thick and soft.
4. Heat the olive oil in a large non-stick skillet, then drop 1/4 cup of batter in the skillet, do around three mounds. Flatten lightly with a spatula to about 1cm / 0.5′ thick.
5. Fry for 3-4 minutes or until golden on both sides. Remove excess oil from the zucchini fritters with a paper towel. Transfer to a wire rack (if you have one) and place in the oven to keep warm. Repeat with the remaining batter.
6. Serve the zucchini fritters warm as they are or with your favorite sauce.

TIPS FOR A CRISPY ZUCCHINI FRITTER RECIPE

• Zucchini: Zucchini is one of the most moist vegetables. That said, the moisture is great for baking zucchini bread and muffins. However, it’s not as good for making fritters, as its moisture strips the fritters of their crispy texture. To make the zucchini fritters crispy get as much moisture out of the zucchini as possible. In addition to removing excess water from the zucchini, I like to add parmesan to the batter as it adds flavor and crunch.
• Flour: Don’t skip the flour. Even after draining the zucchini, you still need the flour. Batter consistency is key to good fritters. If too runny, add a touch of extra flour, otherwise they will be soggy inside. If way too thick, add a touch of water.
• Oil: To make extra crispy, golden, and delicious zucchini fritters, use enough oil to cover the bottom of the skillet, and make sure the oil is properly heated before adding the batter. Test it with a small piece of batter. If it sizzles when the batter touches the oil, the oil it’s ready!
• Skillet: Don’t overcrowd the skillet. Evenly space out the zucchini fritters so that the temperature of the skillet does not drop. I usually make in two batches and three fritters at a time.

HOW TO SERVE ZUCCHINI PATTY

You can serve them as a side dish with honey orange glazed salmon or on their own as a vegetarian main course. They can also be served with any of the sauces below:

• Natural Yogurt
• Healthy Yogurt Salad Dressing
• Sour Cream
• Yogurt Tahini Sauce
• Tzatziki Sauce

ZUCCHINI FRITTERS STORAGE

Zucchini fritters are best fried and eaten immediately. But they can also be stored in an airtight container and refrigerated for up to five days.

To freeze: Place the cooked and cooled zucchini fritters in a freezer-safe bag or container and store them for up to 2 months.

Thaw before reheating. Be sure to thaw the zucchini fritters overnight in the fridge or leave it out on the counter for about 30 minutes. Then just reheat them in the microwave. For a crispier texture, bake them in the oven at 200°C/390°F for 10-15 minutes until they are warmed through, or lightly fry them in a skillet with a little olive oil.

NUTRITIONAL INSIGHT

Zucchini fritters are a great option for people with Hashimoto’s, insulin resistance, and those following a keto or low-carb diet. Zucchini has a low glycemic index and is easy to digest, while the addition of eggs and almond flour helps increase satiety and stabilize blood glucose levels. For an anti-inflammatory version, use olive oil and serve the fritters with a sauce based on natural yogurt or kefir. When managing Hashimoto’s, it’s best to choose a gluten-free version and avoid excessive frying to keep the dish gentle on the digestive system.

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Crispy Zucchini Fritters

Zucchini Fritters are perfect for a quick and easy-to-make snack, light lunch, or dinner side dish. The zucchini fritters are crispy, golden brown, delicious, and full of fresh flavor. They are low-carb, low-calories, and can be made gluten-free.

Course Appetizer, Side Dish

Cuisine American, Vegeterian

Keyword Courgette Fritters, Gluten Free Zucchini Fritters, Keto Zucchini Fritters, Paleo Zucchini Fritters, Zucchini Fritters Recipe, Zucchini Patty

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 Fritters

Calories 102kcal

Author Anna

Equipment

• Grater
• Sieve
• Cheesecloth
• Large bowl
• Medium bowl
• Frying Skillet
• Spatula

Ingredients

• 2 medium (600g/1.3 lb) zucchini
• 1 tsp of salt
• 2 eggs
• 3 scallions thinly sliced
• ¼ cup parmesan freshly grated
• 1 garlic clove large, minced
• ½ cup flour (see note)
• ½ tsp baking powder
• 1 pinch of black pepper
• 4-8 tbsp olive oil for frying

Instructions

Zucchini:

• Grate the zucchini using a box grater or food processor, use the side with large eyes.
• Transfer the zucchini to a fine-mesh sieve and sprinkle with the salt. Set aside for around 10 minutes.
• Squeeze out excess liquid using your hands, cheesecloth, or nut milk bag. Set aside.

Batter:

• Beat the egg in a medium bowl.
• In a large bowl add the grated zucchini, beaten eggs, scallions, parmesan, and garlic. Mix to combine.
• Sprinkle the flour and baking powder on top and add a pinch of black pepper. Mix again until the batter is uniform – the batter should be thick and soft.

Frying:

• Preheat the oven to 100°C/210°F (to keep the fritters warm).
• Heat 2-4 tablespoons of olive oil in a nonstick skillet over medium heat. Drop about ¼ cup of batter in a skillet (do around 3 mounds). Lightly flatten the fritters with a spatula (the fritters should be about 1 cm/0.5 in thick).
• Fry for 3 minutes until the underside is golden brown (adjust the heat if browning too quickly). Turn and fry the other side for 3 minutes. Remove excess oil from the zucchini fritters with a paper towel. Transfer to tray and place in oven to keep warm. Transfer to a wire rack (if you have one) and place in the oven to keep warm. Repeat with the remaining batter.
• Serve the zucchini fritters warm as they are or with your favorite sauce.

Notes

Flour: Oat flour works best and is naturally gluten-free. For a keto or paleo version, you can use almond flour or coconut flour. If you choose coconut flour, start with 1/4 cup and gradually add more if needed — it is highly absorbent, so you usually need less. If no other option is available, you can also use all-purpose wheat flour.

Nutrition

Serving: 1Fritter | Calories: 102kcal | Carbohydrates: 9.3g | Protein: 4g | Fat: 5.6g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 3.1g | Cholesterol: 44mg | Sodium: 370mg | Potassium: 265mg | Fiber: 1.1g | Sugar: 2.1g | Vitamin A: 420IU | Vitamin C: 14.1mg | Calcium: 63mg | Iron: 0.9mg

The post Crispy Zucchini Fritters – Gluten-Free appeared first on Anna Rissato.