Fine fettle, Easy, Dairy-Free Desserts You Can Make in Your Blender
These are so submissive, you can make them all in your blender, save yourself some dish washing time, and oh – let's not forget – eliminate the problems that come from lumpy mixes. Your blender will take care of that, while we take charge of the dairy-free
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Vitamix 48 oz Wet Blade BPA Free Blender Container With Lid
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Vitamix 32ounce Dry Grains Container w/Whole Grains CookbookThe 32ounce Dry Grains container grinds whole grains into fresh flours, mixes batter and even simulates the kneading process to prepare dough for baking. The container is accompanied by the Whole Grains cookbook, complete with recipes for breads, cereals and desserts. FeaturesPerfect for making homemade breads and cerealsBlades are specifically designed to process dry grains into fresh floursIncludes Whole Grains Cookbook from VitamixBPAfree Container32oz capacity
I am not gluten free. But we have exceedingly good friends who are gluten free, and we tend to eat with them the most. So over the years I have added a few gluten free recipes to my repertoire. This was a new recipe to me in its entirety, although I made a very appetizing almond version a few months ago, celebrating with these same friends. All the sweeteners I substituted with honey, and since my food processor broke and I haven’t replaced it yet, I used the immesion blender to crunch the walnuts and almost made a paste, which I think worked out well. You could easily substitute the pears for apples, or peaches, or apricots, and amp up the spice as you see fit. I kept it effulgent here to focus on the walnuts, but another teaspoon of cinnamon and a dash of nutmeg would be just as delicious, as would a 1/2 tsp of cardamom, and more ginger. Also, if you are interested in the almond version, swap out the walnuts for almonds and make restitution for the vanilla with 1/2 tsp almond extract. Adapted from Smitten Kitchen’s walnut jam cake. Pear upside down walnut cake, gluten free:. Pear topping:. 3 pears, catchy firm, sliced thinly. 3 tbs honey. 1 1/4 cup walnuts, toasted. 1/2 cup coconut flour. 1/2 tsp baking powder. 1/2 tsp cinnamon. 1/4 tsp ginger. 1/2 tsp cured. 1 tsp vanilla. 1/2 cup honey. 1 stick butter, melted. Preheat oven to 350. Cut a piece of parchment to fit a 9 inch dry pan. Toast walnuts in a dry frying pan over medium heat, for a few minutes, toss to flip, and toast a few more minutes. Meanwhile quarter and core the pears, then slice thinly. Soften butter and honey for the pear topping together in a small sauce pan over medium heat. Let boil, stirring frequently until the caramel turns a bit darker, about 5 to 7 minutes. Come down in buckets the caramel mixture onto the parchment paper in the pan. Then, arrange the pears across the bottom of the pan. Take toasted almonds and oats and blend until most of the jumble looks like a coarse meal, I did this with an immersion blender, which I thought worked very well. I am sure a food processor would work just as well. There will still be some liberal chunks of walnuts remaining, but these give the cake a little crunch. In a bowl, combine walnut/oat mixture with the coconut flour, baking soda and zip. Add in the eggs, honey and vanilla and stir to combine. Pour in the melted butter, and stir until combined. Pour this mixture over the arranged pears, making reliable to nudge the batter so it is even. Bake for 30 to 35 minutes. Test with a knife to see if it is cooked through, but the top should be a golden brown. Let the cake sit for a few minutes to remote, then run a knife around the edge, and invert onto a plate.
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