Gluten Free Cranberry Dessert Recipes Recipe For Lasagna

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GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE



Gluten-Free Pear-Cranberry Crumb Cake image

Provided by Silvana Nardone

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 19

1/2 cup pecans, chopped
1/2 cup coconut sugar
1/4 cup semisweet chocolate chips
2 teaspoons Gluten-Free Flour Blend, recipe follows
1 teaspoon ground cinnamon
1 cup Gluten-Free Flour Blend, recipe follows
2 teaspoons baking powder
1/4 teaspoon salt
4 large eggs, at room temperature
1/2 cup finely ground coconut sugar
1/2 cup unflavored coconut oil or non-hydrogenated canola oil
2 teaspoons pure vanilla extract
1 pear, peeled, cored and cut into 1/2-inch pieces
1 cup fresh cranberries
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

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.

CRANBERRY TIRAMISU (GLUTEN-FREE, DIABETIC-FRIENDLY)



Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly) image

Instead of making the sponge from scratch, you can also use 1 1/2 packages of commercial gluten-free lady fingers, although the glycemic index would be higher. For more healthy, gluten-free, low-GI, pesco-vegetarialn recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Provided by InnerHarmonyNutriti

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 20

2 1/2 gluten-free flour, mix (I used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup coconut flour, and 1 tsp xanthan gum)
1 teaspoon baking powder
1/2 cup erythritol, xylitol (I used erythritol) or 1/2 cup coconut sugar (I used erythritol)
2 eggs, beaten
1/3 cup milk (I used almond milk) or 1/3 cup non-dairy milk (I used almond milk)
100 ml water
1 cranberry tea bag (I used Lipton cranberry pomegranate green tea)
1 teaspoon erythritol, xylitol or 1 teaspoon coconut sugar
2 cups cranberries
3/4 cup water
1/2 cup erythritol, xylitol or 1/2 cup coconut sugar
1 pinch salt
1 lime, juiced
2 teaspoons potato starch
2 egg yolks (optional)
8 ounces mascarpone cheese
3 tablespoons and 1 tsp rum
1 teaspoon vanilla extract
1/4 cup erythritol, xylitol or 1/4 cup coconut sugar
300 ml whipping cream

Steps:

  • Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
  • In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
  • Transfer the batter to the lined pan and bake for 20 minutes.
  • Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
  • While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
  • Also while baking, combine cranberries, water, sugar and salt in a saucepan.
  • Bring to a boil, reduce heat to medium heat and cook for 5 - 10 minutes until cranberries are soft.
  • In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
  • In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
  • In a separate bowl, beat whipping cream until it forms a peak.
  • Add the cheese mixture and beat again until it forms a peak.
  • Cut the sponge in half horizontally to create 2 sheets of sponge.
  • Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
  • Using a brush, soak the sponge with the cranberry tea.
  • Pour a half of the cream over the sponge and spread evenly.
  • Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
  • Pour the remaining cream over the sponge and spread evenly.
  • Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
  • Infuse love, cut and serve!

Nutrition Facts : Calories 158.5, Fat 13.2, SaturatedFat 7.9, Cholesterol 86.1, Sodium 91.8, Carbohydrate 5.7, Fiber 1.3, Sugar 1.2, Protein 2.5

GLUTEN-FREE CRANBERRY DESSERT



Gluten-Free Cranberry Dessert image

I am learning to make more gluten-free yummies for the crew I cook for every day at Grace Harbor Farms. Serve with vanilla yogurt, ice cream, or whipped cream.

Provided by GraceGloria

Categories     Desserts     Fruit Desserts     Cranberry Dessert Recipes

Time 1h10m

Yield 24

Number Of Ingredients 8

3 cups gluten-free pancake mix
3 cups white sugar
1 cup hazelnut flour
1 teaspoon salt
3 cups unsalted butter, melted
8 large eggs, beaten
1 tablespoon almond extract
3 (12 ounce) packages fresh cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
  • Mix pancake mix, sugar, hazelnut flour, and salt together in a large bowl. Stir in melted butter, eggs, and almond extract. Stir in cranberries. Pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Serve warm.

Nutrition Facts : Calories 432 calories, Carbohydrate 44.8 g, Cholesterol 123 mg, Fat 27.6 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 15.1 g, Sodium 234.5 mg, Sugar 27.2 g

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