|Cool gluten-free Christmas desserts|
|Tuesday, 06 December 2011 00:00|
Cool gluten-free Christmas desserts
Seeing as Christmas in Australia is always such a hot time of year, we at Work n Care favour cooler ice-cream desserts over the traditional Christmas pudding, so here are two great alternative recipe ideas that are still ‘Christmassy’.
An added bonus is that they are gluten free. With so many more people becoming aware of the health benefits of being gluten-free, it is a good idea to opt to be gluten-free whenever possible to avoid the many inflammatory diseases that are now being associated with undiagnosed gluten intolerance.
Rum and Cranberry Christmas Ice Cream Puddings
1 litre good vanilla ice cream softened (make sure it’s gluten free)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
100g sweetened dried cranberries soaked in 1 tablespoon of rum (for as long as your patience allows but at least 20 minutes)
75grams hazelnuts or pistachios (or any nuts really – just make sure they’re fresh), chopped roughly
200g white chocolate, chopped
1 tablespoon light olive oil
Optional: Spearmint leaves and red raspberry lollies to decorate (or use fresh mint and strawberries or raspberries).
1. Stir cinnamon, nutmeg, cranberries and hazelnuts into softened vanilla ice cream and place back in freezer to set (at least 4 hours or overnight).
2. Scoop balls in a rough round pudding shape using an ice cream scoop. Have a glass of warm water ready to dip your ice cream scoop into between scoops.
3. Freeze on a baking tray lined with greaseproof paper.
4. Combine chocolate and oil in a small saucepan over low heat until just melted and combined (do not overheat!). Spoon over the frozen ice cream balls and affix holly and leaves when chocolate has just started to dry, but before it hardens.
5. You can use dark chocolate if you prefer.
Key Lime Pie
This is particularly nice and easy and so delicious!
2. Add in I cup of the coconut flakes. Sprinkle 3/4 cup of the remaining coconut into a pie pan. Place date/raisin/pecan mixture on top of the coconut and top with remaining ¼ cup of coconut. You need to press this into the shape of your pie dish. Keep it as thin as possible, as the mixture is very sweet and heavy, and you don’t want to dominate your pie with the taste of the crust. If you can manage to use less than you have made, all the better.
3. Cover and place into the refrigerator. When a bit chilled, add pie filling. Any extra crust mixture can be rolled into little balls and frozen – it is delicious as a nutritious sweet snack straight from the freezer.
For the filling:
Place into pie shell and cool. It will set only slightly. If you think you’d prefer a firmer filling, add I teaspoon of gelatine softened in a tablespoon of boiling water to the mix before blending.
Decorate with fresh mint leaves and strawberries or raspberries.