Recipes Gluten Free
Avocado Chocolate Mousse Tarts
Filling
1 Avocado large
50g Dark Chocolate (optional)
¼ cup cacao powder
2 tbsp. Rice Malt syrup
½ cup Coconut sugar
Pastry
125g Self-raising Gluten Free Flour
125g coconut sugar
125g butter or nuttelex (non-dairy alternative)
1 egg
2 tbsp Fresh Beetroot puree
Method
Pastry
Pre heat oven 150 °
Peel beetroot, cut into quarters place in food processor, blend until smooth puree.
Cream butter, sugar and egg together in mixing bowl add beetroot puree. Add flour mix until it
forms a dough set aside to rest in fridge for 30 mins. Roll dough out and cut into circles. Press into
muffin moulds be sure to rest it again before cooking. Cook for 10 mins @150 ° allow to cool before
placing filling inside.
Filling
In a blender add avocado, cacao, sugar and rice malt syrup blend until smooth. Melt chocolate in a
water bath on stove or in microwave allow to cool then gently fold both together.
* Note: be incredibly careful when melting the chocolate in microwave it can burn very easily.
Recipe taste amazing without the chocolate
Gluten Free Baked New York Cheesecake
Ensure all ingredients are room temp/p>
Filling
500g cream cheese (room temp)
½ cup Sugar (I prefer to use Stevia but you use any kind of sweetener)
250g Sour Cream
¼ cup plain flour GF
3 eggs
Juice of 1 lemon
1 tsp lemon rind
1 tsp vanilla paste (or you can use extract)
Base
1 cup Quinoa flakes
1 cup Rice puffs
½ cup Pepitas
½ Sunflower seeds
2 tbsp Rice malt syrup or honey
100g melted butter
Method
Base- Place all ingredients in the food processor and blend till smooth. Add butter just enough to coat crumbs. Too much butter and the base will be hard and too little base will fall apart. Place crumb mix into a greased lined baking round baking tin. Firmly press crumb mix around base and sides. Put in fridge to set.
Filling
Place cream cheese in blender with sugar mix until smooth. Add eggs, flour, vanilla, sour cream mix until smooth. Last add the lemon juice and rind mix through. Mixture should be thick and creamy, spoon mixture into baking tin and place in oven @ 150° for approximately 1 hour. To check if cheesecake is ready give the cheesecake a little wobble to see if it moves.
You want a slight wobble in the mixture, turn off oven and leave cake in oven to cool down before placing in the fridge. Leave in fridge for about 1 hour before serving.
