Yogurt Cake – Gateau au Yaourt

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This cake is very popular in France, almost all the children learn how to make it. We will use the empty yogurt container as a measuring tool.

Ingredients:

1 yogurt, vanilla or plain + 2 teaspoons vanilla extract

1 stick unsalted, melted butter + 1 tablespoon to coat the dish

2 yogurt cups of sugar

2 yogurt cups of gluten free baking mix, I used Pamela’s

1 yogurt cup of shredded coconut

1 yogurt cup of chocolate chips

3 eggs

Directions:

Preheat the oven to 350°. Butter an oven proof dish, this one is about 9″ in diameter.

Mix the ingredients in a large bowl, in this order. Whisking well before adding each ingredient.

Pour batter into prepared dish. Bake until top of the cake is golden brown and a tester inserted into the center comes out clean, about 50 minutes.

You can put 2 to 3 diced apples or bananas instead of the chocolate chips.

Bon appétit !

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Chocolate Fudge Salami – Saucisson au Chocolat

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Ingredients;

7oz dark chocolate = 1 cup

1 stick butter = 8 tablespoons

1/2 cup slivered almonds

1 box gluten free cookies, preferably shortbread

1 cup powdered sugar + 2 tablespoons for the presentation

 

Directions;

Let the chocolate melt with a few drops of water for 1 minute in the microwave.

Add the butter for another 30 seconds.

Mix well. If necessary, add a few more seconds in the microwave.

Add the almonds, cookies broken into small pieces and sugar.

Mix delicately with a fork or spoon.

Put this mixture on a long piece of plastic wrap. Shape like a salami, folding the plastic tightly around. You could also make two small ones.

Keep in the fridge for at least 3 hours or overnight.

Remove the plastic film and dust with the remaining sugar.

Keep at room temperature for one hour, so it’s easier to slice.

You can replace the almonds with hazelnuts halved, peanuts or mini marshmallows.

Bon appétit !

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Crystallized Cranberries

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2 cups granulated sugar, preferably cane sugar

2 cups water

2 cups fresh cranberries

1/4 cup superfine sugar or granulated

1/4 cup shredded coconut

Combine the 2 cups granulated sugar and water in a saucepan on low heat, mix until sugar dissolves. Bring to a simmer, until it becomes syrupy. Remove from heat and let it cool. Stir in the cranberries, cover and refrigerate for a few hours or overnight.

Drain the cranberries in a colander over a bowl, reserving the liquid that you can use later. In a coffee grinder or blender, grind the shredded coconut and 1/4 cup sugar if it’s not superfine. Place this mix in a shallow dish. Roll the cranberries so they are totally covered. Spread them in a single layer on a baking sheet; let them dry at room temperature for 1 hour.

Store in an airtight container in a cool place for up to a week.

I added them on a cranberry ginger coconut bundt cake. You can find the recipe in the gluten-free holiday baking eBook from the store Abe’s Market. Download it for free at

http://www.abesmarket.com/gluten-free-holiday

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Far Breton – Prune Cake

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Very popular cake from Brittany. Can be served warm or cold in the baking dish. Excellent for breakfast!

Ingredients;

11oz prunes – pitted is easier – about 25

2 cups milk – I like almond milk

3 eggs

1/2 cup sugar

2/3 cup GF flour

1 tbsp of alcohol or 1 tsp of vanilla extract, optional

Soak the prunes in warm water for a few hours if they are dry. You can flavor the water with a tbsp of alcohol or a tsp of vanilla extract.

Preheat the oven to 350F.

Combine the eggs and sugar in a bowl, mix well.

Add the flour, mix, then add the milk.

Butter a 10″ oven-proof dish. Drain the prunes if needed and arrange them in the dish. Cover with the batter and bake for about 50 to 60 minutes until golden brown.

Bon appetit !

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Halloween Dentures – Dentiers d’Halloween

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Ok, not a French recipe this week, but funny and easier to do than it looks! Even with children.

Ingredients

3 red apples quartered and cored = 12 pieces

Some peanut butter, or almond butter or tahini. Red jam could work too!

Juice of a lemon

Instructions

Peel 3 of the quarters. Slice them in 4 lengthwise, then cut small pieces that will make the teeth. Sprinkle them with lemon juice to keep them white.

Slice the remaining quarters with skin in 4 also. Put a layer of peanut butter inside each pair. Sprinkle the top of the upper slice with lemon juice.

Insert the teeth inside each denture, you can use toothpicks to secure and eat.

Maintenant en français pour nos lecteurs francophones :

3 pommes rouges, coupées en quartiers, trognon enlevé = cela donne 12 quartiers

Beurre de cacahuète, d’amande ou tahini. De la confiture rouge devrait aller aussi

Jus d’un citron

Peler 3 des quartiers. Les couper en 4 dans le sens de la longueur, puis couper en petits morceaux qui seront les dents. Les arroser de jus de citron pour qu’elles restent blanches.

Couper les quartiers restants, avec la peau, en 4 de la même façon. Mettre une couche de beurre de cacahuète a l’intérieur de chaque paire. Arroser le dessus de la tranche supérieure avec du citron.

Insérer les dents dans chaque dentier, vous pouvez utiliser des cure-dents pour sécuriser et manger.

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Tarte mirabelles-amande / Plum and almond pie

 

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Ingredients for 6 persons;

1 gluten-free pie shell, about 9”
1 pound  halved and pitted plums
1 egg
1/2 stick melted butter
1 cup sugar
1 tablespoon cornstarch
1 cup  sliced almond
1/2 tablespoon alcohol, like brandy or 1/4 teaspoon almond extract – optional

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake the empty pie shell for 5 minutes.
3.In a medium bowl, mix together the butter, egg, almond, cornstarch and sugar.
4. Remove the shell from the oven,  spoon about 1/3 of the mixture, and add the fruit arranging them open side-up. Top with the rest of the mixture.
4. Bake in oven for about 40 minutes, until golden brown. Let it cool before serving.

You can use any ready-made fresh or frozen/thawed pie shell. Or make your own.

You can use almond meal instead of sliced almonds. And you can use any kind of plums, very good with apricots too.

I like salted butter but that’s a question of taste.

Bon appetit!

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Clafouti – fruit in a pancake-like batter

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Ingredients for 4 to 6 people:

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 eggs
1/2 cup gluten free flour
1 1/4 cups almond milk or any other milk
2 teaspoons pure vanilla or almond extract
about 3 cups of fruit; cherries, raspberries, pitted prunes or pears

Preheat the oven to 350 degrees F.

Butter a medium size baking dish – or individual ramekins – sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and 1/3 cup of sugar in a bowl. Add the flour, then milk and vanilla extract. You can also use a blender.

Meanwhile arrange the fruit in a single layer in the baking dish. Pour the batter over them and bake until the top is golden brown,  about 35  minutes for individual dishes, 55 minutes for a larger one. A knife plunged in the center should come out clean. Serve warm or at room temperature.

Traditionally a clafouti is made with cherries. I used frozen ones today.

Bon appetit !