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Cover: Gluten free cooking

Recipes with dessert

02Apr 12

Sugar-free Gingerbread

Sugar-free GingerbreadThis sugar-free gingerbread is just as rich and delicious as the one Grandma used to make, but without the guilt!  I recommend using agave nectar as a sweetener, but if you can’t find it, you can go ahead and use any other fruit sweetener, or even regular sugar if you prefer, although it obviously won’t be sugar-free then.  The gingerbread freezes very well, so you can double or triple the recipe if you like and freeze the rest for another occasion. (Also try this spicy pumpkin cake.)

You Need:

  • 250g  pecans or walnuts, finely chopped
  • 250ml  agave nectar
  • 65ml canola oil
  • 2 eggs
  • 1/2 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • 375g brown rice flour or sorghum flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1.5 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1⁄4 teaspoon ground cloves
  • 250ml unsweetened applesauce

Steps:

  1. Preheat the oven to 175ºC.
  2. Spray a 23cm square pan with a non-stick spray and set aside.
  3. In a large mixing bowl, combine the agave nectar or fruit sweetener and the oil.
  4. Beat with an electric blender on high speed until thoroughly blended.
  5. After you have mixed the oil and the sweetener, add the eggs, one at a time. Make sure to beat well between additions.
  6. Add the orange rind and the vanilla extract and continue to blend together for another minute. Set aside.
  7. Sift together the flour, salt, baking powder, baking soda, ground ginger, cloves, nutmeg and cinnamon.
  8. Add the nuts to the sifted dry ingredients.
  9. Add the dry ingredients to the wet ingredients, a little at a time, alternately with the applesauce, blending well after each addition.
  10. Continue until you have added all the ingredients.
  11. Pour the batter into the pan and bake in the preheated oven for 20 to 25 minutes, or until a knife inserted into the centre of the gingerbread comes out clean.  Alternatively you can press lightly on the centre of the gingerbread. If it leaves a dent, it’s not done.  If it springs back after touching, it’s done and you can move it to a cooling rack.
  12. When cooled, slice and serve.

Ready In:  30 minutes

Serves:  8-10

Difficulty:   2 out of 5

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29Mar 12

Lime Cheesecake

 

Lime cheesecake

Tangy and cheesy and sweet, get ready for a taste bud explosion with this lovely lime cheesecake! Or for a more bite-sized option, try these mini lemon cheesecakes.

You Need:

For the crust:

  •  200g gluten-free vanilla or lemon-flavoured biscuits
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted,
  • 2 teaspoons grated lime zest

For the filling:

  • 700g cream cheese
  • 200g granulated sugar
  • 65ml sour cream at room temperature
  • Juice and grated zest of 2 limes
  • 1½ teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, at room temperature
  • 250ml whipped cream, whipped with 2 tablespoons of very fine sugar and 1tsp vanilla extract
  • 1 lime, thinly sliced, for garnish

Steps:

  1. Place a rack in the middle of the oven and preheat to 165°C.
  2. Generously grease the bottom and sides of a 23cm nonstick spring-form pan and set aside.

FOR THE CRUST:

Place the biscuits and sugar in a food processor and process until they are fine crumbs.

  1. Add the butter and lime zest and process until the mixture is crumbly.
  2. Pat the crust onto the bottom of the pan.
  3. Bake 10 to 12 minutes or just until the crust is fragrant.
  4. Cool the crust while preparing the filling, but leave the oven on.

FOR THE FILLING:

  1. In the bowl of a stand mixer, beat the cream cheese on medium speed until light and fluffy.
  2. Add the sugar and beat 1 minute, scraping down the sides of the bowl.
  3. Add the lime juice and zest, vanilla extract and salt and beat until smooth.
  4. Beat in the eggs, one a time, just until blended.
  5. Pour the filling over the crust and smooth with a spatula.
  6. Bake 1 hour or until the top is firm.
  7. Cool the cheesecake 15 minutes on a wire rack.
  8. Run a sharp knife around the outer edge of the cake to loosen the edges and remove the sides of the pan.
  9. Wrap the cheesecake in plastic and refrigerate overnight.
  10. Slide a thin knife between the cheesecake and the pan and slide the cheesecake onto a serving plate.
  11. Bring the cheesecake to room temperature; slice with a knife dipped in hot water, then dried.
  12. Serve with a dollop of whipped cream and garnish with a lime slice.
  13. Refrigerate leftovers.

Ready In:  60 minutes + overnight setting

Serves:  10-12

Difficulty:   4 out of 5

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