Gluten Free Candied Cranberry Rosemary Walnut Crumble Recipes

GLUTEN FREE CANDIED CRANBERRY-ROSEMARY WALNUT CRUMBLE

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Generously grease six 6-ounce ovenproof glass dessert bowls or ramekins. In a large bowl, toss together the cranberries, orange juice, sugar, flour, 1/2 teaspoon salt, 1 teaspoon rosemary and 1/2 cup walnuts. Transfer to the prepared bowls and bake for 15 minutes.
• Meanwhile, in a small bowl, combine the cereal crumbs, orange zest, remaining 1 teaspoon rosemary, remaining 1/2 cup walnuts, pumpkin pie spice and 1/4 teaspoon salt.
• Remove the bowls from the oven and top with the crumb mixture. Drizzle generously with oil and bake until the cranberries are tender and the crumbs are golden, about 15 minutes longer. Let cool on a wire rack for about 15 minutes before serving.

GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE

Steps:

• For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
• For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
• In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
• In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.

GLUTEN-FREE BLUEBERRY CRUMBLE

Steps:

• Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
• Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

CANDIED ROSEMARY WALNUTS

Steps:

• Lightly oil a baking sheet, or line with baking parchment. Tip the sugar into a heavy-based frying pan set over a medium-low heat, and cook until dissolved and lightly golden. Don't stir - tilt the pan for an even colour.
• Add the walnuts, rosemary, 1 tsp sea salt flakes and ½ tsp freshly ground black pepper, and stir briefly. Carefully pour the mixture onto the prepared sheet. Use two lightly oiled teaspoons to separate the nuts if you prefer them packaged individually, but don't touch them as they'll be very hot. For a more rustic look, leave to cool, then roughly bash into chunks using a rolling pin. Pack into small containers or bags. Will keep for up to three weeks in a dry, cool place.

ROSEMARY WALNUTS

Steps:

• Place walnuts in a small bowl. Spritz with cooking spray. Add the seasonings; toss to coat. Place in a single layer on a baking sheet., Bake at 350° for 10 minutes. Serve warm, or cool completely and store in an airtight container.

GLUTEN FREE CRANBERRY WALNUT BREAD

Steps:

• In a medium bowl combine coconut flour, salt and baking soda.
• In a large bowl blend eggs, grapeseed oil, agave and vanilla.
• Blend dry ingredients into wet, then fold in cranberries and walnuts.
• Pour batter into a greased loaf pan.
• Bake at 350° for 50 minutes.
• Cool and serve.

GLUTEN-FREE CRANBERRY WALNUT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
• Place milk and vinegar in a small bowl; stir and set soured milk aside.
• Beat brown sugar, white sugar, and butter together in a bowl using an electric hand mixer or stand mixer until creamy and smooth. Add soured milk, eggs, egg yolk, and vanilla extract; beat until smooth, scraping down the sides of the bowl as needed.
• Mix brown rice flour, white rice flour, flax seeds, baking powder, xanthan gum, cinnamon, and salt together in another bowl. Stir slowly into creamed butter mixture until just mixed. Stir in cranberries and walnuts.
• Spoon batter into the prepared muffin cups, filling each about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

GLUTEN FREE CRANBERRY WALNUT CHOCOLATE CHIP COOKIES

Steps:

• 1. In a large bowl, combine almond flour, salt and baking soda.
• 2. In a smaller bowl, combine oil, agave and vanilla.
• 3. Stir wet ingredients into dry.
• 4. Mix in cranberries, walnuts and chocolate chips.
• 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
• 6. Bake at 350° for 7-10 minutes.
• 7. Cool and serve.