gluten free tart | Pati's Recipes

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L ♥ VE Gluten free Treats !

27 Feb

L ♥ VE Gluten free Treats !

I made some Lovely treats for February Gluten-Free in Florida Support Group Meeting.

Using Glutino Chocolaty products !

( I didn’t make the brownies mix)

Note: Some Glutino products contain dairy & soy

A Tray of Glutino Chocolates

Glutino Yogurt & chocolate covered pretzels
Glutino Chocolate wafer crisp bars & bites

A Tray of Glutino

Animal original & graham crakers

Cinnamon & Sugar Bagel Chips

I made a dairy free

Strawberry Marshmallow Fruit dip

Ingredients

4 oz non-dairy cream cheese (Daiya), softened

1 cup strawberry marshmallow crème (Fluff)

1 container (6 oz) Daiya dairy free strawberry yogurt

1/2 cup chopped strawberries

Directions

In medium bowl, beat cream cheese, marshmallow crème(fluff), yogurt with electric mixer on high speed until smooth.
Stir in the chopped strawberries. Cover; refrigerate at least 1 hour. Serve dip with fruit ,animal crackers & bagel chips.

No Bake Raspberry Chocolate Tart

For the crust

2 pkgs of Glutino Chocolate Vanilla CrèmeCookies

¼ cup Spectrum brand – Organic Shortening, Butter Flavor non-dairy butter spread (Melted)

For the filling-Non Dairy Chocolate Ganache

1 can full-fat coconut milk

1 bag of (11.5 oz) Guittard(Gluten free) ExtraDark Chocolate & Semi-sweet chocolate baking chips

1 teaspoon Pure Vanilla extract

½ teaspoon coffee flavor emulsion/extract

2 cups (1 pint) fresh raspberries

Directions

Lightly grease (using non-stick spray) a 9-inch spring form or tart pan.

In a food processor, mixer or bowl, combine all of the ingredients for the crust and stir together. Press evenly into the pan; chill in refrigerator while making ganache .

Place chocolate baking chips in a large bowl. In a small saucepan, bring coconut milk just to a boil. Pour hot coconut milk over chocolate and let stand 1 minute,

then stir until smooth and creamy. Pour the filling into the prepared crust.

Garnish the top with raspberries. Chill for the chocolate to set .

Before serving let the tart sit out at room temperature for 20-30 minutes .

DECADENT!

I made….

Dairy/Gluten free Strawberry Shortcake

Drop Biscuits or Shortcakes

Makes 10-12 biscuits or 6 shortcakes.

Ingredients

2 cups NamastePerfect Flour Blend

2/3 cup Milk(I used Silk Dairy free Cashew unsweetened milk)

1 Egg

3 tsp. Baking powder

1/2 to 1 tsp. Salt, to taste (optional)

2 tsp. Sugar

8 tbsp. Cold butter or shortening(I used Spectrum brand – Organic Shortening, Butter Flavor non-dairy butter spread)

Directions

Preheat oven to 450 degrees F. Combine egg and milk and set aside. Combine dry ingredients. Cut in butter with two pastry knives, pastry cutter, or I am using my food processor until butter is the size of small peas. Add wet ingredients all at once and toss gently with a fork until mixture barely stays together if using a food processor just a few pulse until dough forms but not overworked. (Over beating mixture will make for tough biscuits). Drop batter onto ungreased baking sheet. Bake for 10-12 minutes until golden brown.

For shortcakes: increase sugar to 1/3 cup, reduce salt to 1/2 teaspoon and press or roll out dough to circles 3/4″ thick.

Strawberry topping :

Hull the strawberries then Slice. Mix chopped strawberries with 1 teaspoon of pure vanilla extract & 2-4 tablespoon of sugar , stir altogether and chill in the refrigerator let it macerate for at least 30 minutes or up to 2 hours.

Assemble strawberry shortcakes -Serve with whipped topping .