Four Gluten Free Christmas Desserts You’ll Love

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Don’t miss out this Christmas with these delicious and indulgent desserts that no one will even notice are gluten free. 

Unfortunately for the gluten intolerant population, lots of classic Christmas desserts aren’t gluten free. 1 in every 70 Australians suffer from coeliac disease and up to 7% are actively avoiding gluten intake due to intolerance. Luckily there are many alternative ingredients and substitutions that can make sure even the most traditional desserts easily gluten free. Check out Bondi Beauty’s Healthy Christmas dessert options here for more healthy alternatives.

Gluten Free Gingerbread Cookies

These gingerbread cookies use cornflour and brown rice flour to make them gluten free so everyone can enjoy. Great for a gift, or a date idea, decorating these cookies is the best part.

gingerbread star cookies
Gingerbread Star Cookies

Ingredients 

Gingerbread

  • 80g butter, chopped
  • 1/4 cup caster sugar
  • 1/2 cup treacle
  • 1 egg, lightly beaten
  • 2 cups brown rice flour 
  • 1/2 cup gluten-free cornflour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon bicarbonate of soda
  • Extra brown rice flour, for dusting

Royal Icing 

  • 2 egg whites
  • 3 cups pure icing sugar, sifted
  • 1 teaspoon lemon juice

Method 

  1. Slowly heat the butter, sugar and treacle in a saucepan over a low heat for 5 minutes or until melted and sugar is dissolved. Transfer into a heatproof bowl and cool for 20 minutes before whisking in the egg. 
  2. Sift flour, cornflour, ginger, nutmeg, xanthum gum and bicarb into a medium bowl. Combine with the treacle mixture, and turn out onto a floured surface to knead. Knead until smooth (about 5 minutes) and shape into two discs. Wrap in plastic wrap and refrigerate for an hour and a half or until firm. 
  3. Preheat oven to 180C/160C fan forced. Roll out dough to about 5mm thick and cut into desired shapes. Pace at least 2cm apart on a baking tray lined with baking paper and bake for 10-13 minutes or until just firm. Keep in mind that smaller cookies will bake a couple minutes faster. 
  4. Make the royal icing by whisking egg white in a bowl until frothy. Slowly add icing sugar while continuing to whisk until smooth. Stir in lemon juice and spoon into a piping bag ready for decorating. 

Classic Pavlova

This classic Aussie Christmas dessert is always gluten free. This recipe shows you how easy it is to make meringue from scratch – and gives you freedom to add whatever fruits you like on top.

pavlova with passionfruit and strawberries
Pavlova with passionfruit and strawberries

Ingredients

  • 4 egg whites
  • 1 cup (220g) caster (superfine) sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon white vinegar
  • 300 millilitre thickened (heavy) cream
  • 250 gram strawberries, halved
  • 125 gram blueberries
  • 1/4 cup (60ml) passionfruit pulp

Method 

  1. Preheat oven to 130C and line a baking tray with baking paper.
  2. Beat egg whites in a bowl with an electric mixer until soft peaks form. Then gradually add the sugar while continuing to whisk. Add the vanilla and vinegar. 
  3. Spread meringue into a circle on your baking tray and bake for about a 1.5 hours, then leave to cool in the oven with the door ajar. 
  4. Top pavlova with cream and fruit of choice.

Flourless Chocolate Cakes with Cinnamon Cream

The easiest way to make dessert gluten free? Get rid of the flour. These Chocolate Cakes are fudgy and rich, perfect with light cinnamon cream and fresh cherries.

chocolate cake with cream and cherries
Flourless Chocolate Cake

Ingredients 

  • 200g chopped dark chocolate 
  • 200g chopped butter
  • 1/3 cup hot water
  • 1/4 cup sifted cocoa powder 
  • 4 eggs, separated
  • 1 1/2 cups caster sugar
  • 1 1/2 cups almond meal
  • 1 1/2 teaspoons ground cinnamon
  • 250g crème fraiche
  • 1 tablespoon sifted pure icing sugar
  • Cocoa powder to serve
  • Cherries to serve

Method 

  1. Preheat oven to 180C/160C fan forced. Grease or put muffin cases in a 12 hole muffin tin.
  2. Gently melt chocolate, butter, water and coca in a heatproof bowl over a pan of simmering water for about 3 minutes or until smooth. Remove from the heat and whisk in egg yolks, sugar, almond meal and 1 teaspoon of cinnamon. 
  3. Beat egg whites with an electric mixer until soft peaks form. Gently fold ½ the egg whites into the chocolate mix until just combined. Repeat with the remaining egg white. 
  4. Divide mix into prepared tins and bake for 25 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for 5 minutes (not too long or they may stick to the pan)
  5. Gently whisk crème fraiche, icing sugar and remaining cinnamon in a small bowl
  6. Dust cakes with cocoa powder and serve with crème fraiche mix and cherries. 

Gluten Free Mince Pies

Feeling traditional? These mince pies use gluten free flour to make a crumbly buttery pastry every family member will love.

Mince Tarts with Crumble Topping
Mince Pies with Crumble Topping

Ingredients 

  • 125g unsalted butter diced into small cubes
  • 200g gluten free flour
  • 1 tbsp icing sugar
  • Zest of 1 orange
  • 200g gluten free fruit mince

Crumble Topping

  • 25g ground almond
  • 25g flaked almond
  • Pinch of ground cinnamon 
  • 25g melted butter
  • 25g light brown sugar 

Method 

  1. To make the pastry, rub the butter into the flour util the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp of water and mix until the dough starts to come together. Turn onto a floured surface and knead until smooth. Shape into a disc, wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Heat oven to 180C/160 fan forced. Roll out the pastry to 2/3mm thickness and use a circle cookie cutter to cut discs about 9-10cm size. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. 
  3. Combine the crumble ingredients in a bowl and sprinkle over top of each mince pie. Bake for about 20 minutes or until the pastry is golden brown. Cool for 5 minutes and serve. 
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Bronte Patterson

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