What was once referred to as Celiac disease has now been dubbed as ‘gluten intolerance’. For some the allergy to this protein found within wheat causes the diner to bloat and experience discomfort; for others gluten causes rashes and vomiting.
Whether they are actually allergic or not, people have accepted gluten-free meals as a healthy alternative; eateries and supermarkets across the globe have adapted to the needs of the people. Here are some recipes that make life easier for those steering away from gluten.
CHOCOLATE ROULADE
– 175g dark chocolate, finely chopped
– 6 eggs, separated
– 175g caster sugar
– 2 tbspn cocoa powder
– 300ml cream
– to dust icing sugar
• Preheat the oven to 180 degrees Celsius. Lightly grease a 33cm x 23cm Swiss roll tin, then line the tin with baking paper. Melt the chocolate in a bowl set over a pan of simmering water.
• Place the egg whites in a large bowl and whisk until stiff. Put the egg yolks in a separate bowl with the sugar and whisk until thick and creamy. Pour in the cooled chocolate and gently fold together until
well combined.
• Gently stir the egg whites into the chocolate mixture. Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is levelled.
• Bake in the preheated oven for about 20 to 25 minutes. Remove from the oven, leave in the tin and set aside until cold.
• Whip the cream. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top; then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm all the way around the edges.
• Now roll this edge over tightly to start with. Use the paper to help continue the tight rolling by pulling it away from you as you roll. Don’t worry if the roulade cracks. Dust with icing sugar.
MIXED BERRY CRUMBLE
– 200g fresh raspberries
– 200g fresh strawberries, washed, Cut and hulled
– 200g fresh blueberries, washed
– 40g Demerara sugar
– 60g quinoa flakes
– 80g millet flour
– 120g brown sugar
– 1 tspn ground cinnamon
– 1/4 tspn salt
– 125ml coconut oil
• Preheat the oven to 350ºF. Rub the inside of a nine-inch baking or gratin dish with a dab of coconut oil.
• Place the raspberries, strawberries and blueberries into a bowl and sprinkle with the Demerara sugar. Toss to coat. Pour them into the greased baking dish and distribute evenly.
• In a separate bowl, combine the quinoa flakes, millet flour, brown sugar, cinnamon and sea salt. Add the coconut oil. Stir in or rub the coconut oil and dry mixture together to create a sandy, crumbly texture. Sprinkle the crumble topping over the berries.
• Bake in the centre of a pre-heated oven until browned and slightly bubbling, for about 25 to 35 minutes. Check for desired tenderness with a fork.
• Set on a rack and allow it to cool a bit before serving.
FLOURLESS CHOCOLATE AND PEAR CAKE
– 90g unsalted butter
– 90g sugar
– 90g dark chocolate
– 3 egg yolks
– 3 egg whites
– 90g hazelnuts, toasted and ground
– 4 pears, ripe, peeled, halved and cored to dust icing sugar
• Butter and line with parchment paper the sides and base of a spring-form cake tin, approximately 20cm in diameter. Heat the oven to 180 degrees Celsius.
• Melt the chocolate and butter in a bowl over a pan of hot water. Remove from the heat and leave to cool.
• Whisk the egg yolks with the sugar in a large bowl until pale and thick. Fold into the chocolate with the hazelnuts.
• In a separate bowl, with a clean whisk, beat the whites until they reach a soft peak. Stir a spoonful of the whites into the chocolate mix, and then carefully fold in the rest. Spoon the mixture into the prepared tin. Level it and arrange the pear halves over the mixture, cut-side down.
• Bake for 50 minutes until the pears are soft and the cake is cooked all the way through. Leave to cool in the tin for one hour before releasing. Place on a rack to cool completely. Dust with icing sugar to serve.
