You are currently browsing the tag archive for the ‘dessert’ tag.

It took me 18 years to get up the guts to taste tapioca pudding. I couldn’t help but associate it with crusty cafeteria food – the only place I’d ever seen it was in a clear plastic cup next to similarly packaged red and green jello cubes. (Let’s take an extra moment to collectively gag over green jello. HUAGH!) But when I did it was a revelation. Now it’s a staple – a quick and easy dessert you can whip up in an hour. Here are two variations:

Classic Tapioca Pudding

  • 1/2 cup small tapioca pearls
  • 2 eggs, beaten
  • 2 cups milk (soy milk works, too, but rice milk is too watery)
  • 3/8 cup sugar, maple syrup, or honey
  • 1/4 t. cinnamon
  • 1/4 t. freshly grated nutmeg

Pumpkin Spice Tapioca Pudding

  • 3/4 cup small tapioca pearls
  • 2 eggs, beaten
  • 2 cups milk (soy milk works, too)
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1/2 t. vanilla extract
  • 1/2 t. cinnamon
  • 1/4 t. ground ginger
  • 1/8 t. allspice

Directions for both versions: Preheat oven to 325 deg. F. Soak tapioca in water for 30-40 minutes. In mixing bowl, combine all other ingredients and mix well. Drain tapioca and place in a 1-quart covered baking dish. Pour liquid ingredients on top. Cover and bake for 35 minutes. Remove from oven and stir, making sure to break up any lumps of tapioca-ness. Cover and let sit for 10 minutes before serving.

I love it when being gluten-free allows me to be totally gluttonous. For example: crustless pumpkin pie. There’s no reason why I couldn’t make a gluten-free crust, it’s more a matter of why bother? It’s the filling I’m after.

Gluten-Free Crustless Pumpkin Pie

  • 2/3 c. brown sugar
  • 1/4 c. white sugar
  • 2 T gluten-free flour (all-purpose or sweet rice)
  • 1 t. cinnamon-a-mon-amon
  • 1/2 t. salt
  • 1/4 t. ground cloves
  • 1/4 t. ground ginger
  • 1/4 t. ground allspice
  • 1 1/2 c. pumpkin puree (save yourself the BPA and get it from a real pie pumpkin)
  • 3 eggs
  • 1 cup cream
  • 2 T maple syrup

Combine first 8 ingredients in bowl and mix. Add wet ingredients and beat until smooth. Put in greased pie plate. Bake at 450 °F for 10 minutes. Then turn down to 325 °F and bake for another 40 minutes until set.

King Arthur Flour's Chewy (Gluten-Free) Almond Cookies

King Arthur Flour's Chewy (Gluten-Free) Almond Cookies

Oh, yum. King Arthur Flour just posted some (unintentionally? Aw, who the heck cares!?) gluten-free recipes on their blog. This one for chewy almond cookies is the clear standout for me. Watch out almond paste, Ima gonna getcha.

Folks, it don’t get much better than this. A dessert that you can whip up in 1 minute, 30 seconds. A dessert that doesn’t leave you lamenting the size of your thighs. A dessert to impress even the snob-von-snobbiest of gourmands. It’s chocolate mousse! And it’s easy as pie. Much easier, in fact.

Guilt-Free, Gluten-Free Chocolate Mousse

Eat your heart out, glutards! Guilt-Free, Gluten-Free Chocolate Mousse!

Gluten-Free, Guilt-Free Chocolate Mousse

  • 16 oz. (one package) of silken tofu, at room temp
  • 4 oz. (one bar) semi-sweet Ghirardelli chocolate
  • 1 t. vanilla extract

Yep, that’s it!

Dump the contents of the silken tofu packet unceremoniously into a food processor. Giver ‘er a whirl. In a double boiler, melt the chocolate. Pour into the tofu and process on high for 30 seconds or so, until the mixture is smooth and creamy. Add the vanilla. Split amongst four perty glasses and chill. Top with nuts or fresh berries or just down them straight-up. Huh, boy. That’s my kind of dessert!

Sadly, my dim sum days are over. If we were living a Monty Python skit, the waiter would offer the day’s menu:

“We have gluten dumplings, gluten balls, gluten pancakes, glutinous gluten, wheat gluten, gluten hash, gluten sauce…”

“Have you got anything besides gluten?”

“Well, we have gluten buns, gluten blobs, gluten on gluten, soft tofu, gluten soup…”

What was that!? Soft tofu? Shyeaaah! This, peops, is the only dish remaining on the dim sum raster that we can eat. But it’s so damn good, it’s almost worth watching friends mow their glutenfest while you wait for the giant vat of tofu goodness to make its rounds. Here’s my take on the recipe so you can enjoy it at home, at will, glutenfest-free.

Naturally Gluten-Free: Warm Silken Tofu in Sweet Ginger Water

Silken Tofu in a Sweet Ginger Syrup

  • 1 package silken tofu
  • 2 c water
  • 2-4 T honey
  • 1 T fresh grated ginger

Pour water and honey into a small pan and heat over medium heat until honey dissolves. Empty contents of one silken tofu package into the pan. Grate ginger* and simmer on medium-low for 15ish minutes. When tofu is heated through, spoon out some tofu and pour enough syrup (like most Chinese desserts, this is no where near as sweet as what we think of as dessert, so it’s less syrupy, more watery) over the tofu to almost cover it. Serve warm. Have a little joygasm.

Now if I could only find a recipe for making homemade silken tofu, this would be insan-yah-good.

*do you know this trick? Wash your ginger root well (peel if you like, but I don’t bother) and stick it in a ziploc baggie in the freezer. When you need fresh ginger for a recipe, just pull it out of the freezer and grate it with a Microplane grater  – no need to defrost. You have fresh ginger at your fingertips whenever you want it, rather than letting it wilt and die in the fridge between gingery recipes… Niiiize.

Flourless Fudge (bean... shhh!) Brownies

Flourless Fudge (bean... shhh!) Brownies

I don’t want to tell you the secret ingredient in these lest you yak right on the spot. Wait, I’m talking to a bunch of vegheads, maybe you won’t be so appalled after all. Ready? It’s our tried and true friend, the black bean!

Black Bean Brownies! Say whaaaa??? I first got wind of bean brownies from this specialty bean/grain company I sometimes get supplies from called Native Seeds Search. They sent a recipe for bean brownies along with a bean shipment I got and it piqued my interest. Their recipe called for flour so I did a little searching around “le Internets” for other ideas of how to make beany brownies. I was not disappointed. There are several out there that don’t require any flour at all. This is my version. I’ve always liked to add a little kick to my brownies in the form of cinnamon and cayenne. Feel free to leave them out if you’re a purist.

Flourless Fudge Brownies

  • 2 cups cooked black beans
  • 4 large eggs
  • 2 cups sugar
  • 4 oz. unsweetened chocolate
  • 1/2 c. (1 stick) butter
  • 1/2 c. veggie oil
  • 1/8 c. instant coffee crystals
  • 1/2 c. walnuts
  • 1 c. chopped pecans (or walnuts or choc. chips)
  • 1 T vanilla extract
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp cayenne pepper

Melt the chocolate with the butter and oil in a double boiler. Set aside and let cool.

In a large bowl, beat eggs and sugar until creamy. Add vanilla, salt, and coffee crystals and mix until coffee crystals are dissolved. Slowly pour in the chocolate mixture (super slow if it’s still hot so you’re sure not to cook the eggs – if you let it cool significantly, you don’t have to be as careful). Add cinnamon and cayenne (if you’re not into Mexican chocolate, these are optional). Put the walnuts in a food processor, and chop using the pulse setting until no large pieces remain. Add the black beans and continue to pulse until smooth and creamy. You may need to add up to half a cup of the egg mixture if the beans are too dry. That’s ok. Once you’ve achieved creaminess with the bean/walnut mixture add it to the batter and beat on medium high until no lumps remain. Fold in chopped pecans.

Pour batter into a 9×12″ greased baking pan. Bake in a 325°F oven for 30-35 minutes. If you’re baking in a pyrex dish, you’ll see the brownies separate from the sides of the pan when they are done. The brownies are MUCH easier to cut when cooled so resist the temptation to taste them right out of the oven.

And there you have it. Who knew beans in brownies would be so successful? Just shows ta go ya, there is so much more to life than the wheat-beast would have you believe. Hot dang.