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amanda_pennsylvania

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Hi all,

I'm going to a dinner party and volunteered to bring dessert. However, one of the dinner guests has a very restricted diet. She has celiac disease, so no gluten; and she's lactose intolerant, so no dairy; and she has gastritis, so no citrus.

Any thoughts about what I can bring for dessert that she could eat? Maybe poached pears with whipped cream on the side?

She said her digestive system is a real mess; it must be really challenging to eat with all those restrictions.

 
This sounds good REC: Chocolate Olive Oil Cake

CHOCOLATE OLIVE OIL CAKE

Makes: 8-12 slices

Gluten Free - Vegetarian

Although I first came up with this recipe because I had someone coming for supper who - genuinely - couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included.

It is slightly heavier with the almonds - though not in a bad way - so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1 1/2 cups almond meal with 125g plain flour /3/4 cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.

Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream.

2/3 cup regular olive oil (plus more for greasing)
6 tablespoons good-quality unsweetened cocoa (sifted)
1/2 cup boiling water
2 teaspoons best vanilla extract
1 1/2 cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
1/2 teaspoon baking soda
1 pinch of salt
1 cup superfine sugar
3 large eggs

Method

Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/ 9inch springform tin with a little oil and line the base with baking parchment.

Measure and sift the unsweetened cocoa into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.

In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.

Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.

Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

http://www.nigella.com/recipes/view/CHOCOLATE-OLIVE-OIL-CAKE-5551

http://assets.nigella.com/uploads/52ec553b18cefcbe5c3f3e2142cfc5fb/main.jpg

 
Recipes for you Amanda

http://www.ukrainianclassickitchen.ca/index.php?board=11.0

Spicy Pumpkin Muffins

These muffins are another way to add fiber and nutrient rich veggies to you day.

1 cup oat flour
1 cup barley flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

1/2 cup low fat milk OR unsweetened soy milk OR almond milk
1 large egg, lightly beaten
1/2 cup amber agave nectar
1/4 cup canola oil
2 teaspoons vanilla extract
2 cups canned organic pumpkin or pureed fresh pumpkin

1/2 cup raisins
1/3 cup walnuts, coarsely chopped
1/4 cup raw pumpkin seeds

Preheat the oven to 350º F. Line 12 muffin cups with paper liners.

Mix together the oat flour, barley flour, baking powder, salt, cinnamon, nutmeg, cloves, and allspice in a large bowl.

In another bowl, mix the milk, egg, agave nectar, canola oil, vanilla extract, and pumpkin. Pour the milk mixture over the dry ingredients and mix until just combined.

Fold in the raisins, walnuts, and pumpkin seeds. Spoon the batter into the prepared muffin cups and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.

Gluten and Dairy free Cupcakes

Each type of flour has its own qualities, complementing each of the other flours and creating a healthy and wonderfully flavorful cupcake.

1/3 cup tapioca flour
1/2 cup rice flour
1/2 cup potato flour
1/2 cup corn flour
1 1/2 cups ground almond powder (or thinly ground blanched almonds)
1/4 teaspoon baking soda
1/4 teaspoon salt

3/4 cup soy milk
1 teaspoon almond extract
3/4 cup sugar
1/3 cup canola oil

GLAZE:

1 cup confectioners' sugar (powdered/icing)
1 1/2 Tablespoons lemon juice

Preheat the oven to 325º F. Insert liners into medium cupcake pans.

Prepare cupcake: In a bowl, sift tapioca flour, rice flour, potato flour, corn flour, almond powder, baking soda and salt.

Beat milk, almond extract, and sugar in the bowl of an electric mixer with the mixer's flat beater on medium speed until mixture is light and airy.

Gradually add dry ingredients and canola oil, mixing well until incorporated into smooth batter. Let rest for 1 hour. Fill the cupcake liners 2/3 full.

Bake for 20 to 25 minutes, or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean.

Remove from oven and cool on wire rack for 10 minutes.

Prepare glaze: Mix confectioners' sugar and lemon juice to achieve a consistent glaze, and spread on each cupcake. Makes 12 cupcakes.

http://www.ukrainianclassickitchen.ca/index.php?board=11.0

 
maybe some maccaroons, even chocolate dipped, but I have a feeling she may not do chocolate either

acid/caffeine might be a problem with the gastritis. the macaroons would be good to serve along with the poached pears.

 
Apple crisp, if you can find gluten free oats (Trader Joes has them). Or, perhaps

you could ask her what she likes to eat for dessert.....could give you some ideas.

 
I'll second the apple crisp

When I asked the Chef/Professor in my culinary program to cater a meal for something I had to do where I had several special diets to deal with - vegan and no wheat. So he did an apple crisp and I think he even used agave as a sweetener. He used olive oil instead of butter in the topping and used nice thick rolled oats and a gluten free flour. It was to DIE for - my husband who really critiques desserts particularly apple ones ate my serving before I could get back to the table after going back to the kitchen to get something. And he ate all the leftovers.

 
Thank you, everyone. Great suggestions.

This group will be meeting for dinner every few months, so I'm sure I can use all the suggestions eventually. The Chocolate Olive Oil cake sounds really interesting.

I ended up making meringue cookies (I don't think any of them had ever had homemade ones) and served them with raspberry and mango sorbet and fresh raspberries. It was nice and fresh.

 
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