Gluten-Free Pumpkin Pie

By Ms H    Judit Hadnagy

It is a delicious gluten and sugar free dessert.

Ingredients for 6 persons

Pastry:
Gluten-free self rising flour	100g
Buckwheat flour	80g
Maize flour	20g
Potato starch	20g
Xanthan gum	1 tsp
Butter	100g
Egg	1 medium
Milk	2 tbsp
Filling:
Cooked pumpkin	500g
Walnut	80g
Eggs	2 medium
Yogurt	2 tbsp
Agave syrup	1 tbsp
Nutmeg	½ tsp
Cinnamon	½ tsp

Method:

·      Dice and cook the pumpkin

·      Turn on the oven to 180 ⁰C

·      Mix the flour and the butter well

·      Add the eggs and the milk to the mixture and make a dough

·      Transfer it into a buttered pie dish (25 cm diameter)

·      Place it into the preheated oven for 10 minutes

·      Filter the pumpkin

·      Homogenise the ingredients of the filling in a food mixer

·      Take out the pastry from the oven and pour the filling on

·      Place the pie back to the oven for another 20-25 minutes

Delicious Gluten-Free cake

by Ms H   Judit Hadnagy

The preparation does not require previous baking experience, making this delicious cake is quick and easy. I can recommend it for any occasions.

Ingredients: for a baking tin of 20cm x 25cm

Egg yolk		4
Egg white		6
Butter		100g
Sugar		3tbsp
Agave syrup		1 ½ tbsp
Blackcurrant  conserve		150g
Grated walnuts		80g
milk		2 tbsp
Ground almonds		100g
Gluten –free flour:		150g
	Buckwheat	80g
	Potato starch	20g
	Self-rising flour	50g
Xanthan gum		1tsp
Backing powder		1tsp
Lemon		1 tbsp

tbsp: table spoon

tsp:    tea spoon

Method:

• ·      Heat the oven to 160 ⁰C
• ·      Blend the egg yolks with butter and sugar
• ·      Add the milk, the gluten-free flour mixture and the ground almonds
• ·      Transfer the mixture into the buttered tin and spread the blackcurrant conserve on it.
• ·      Whip the egg whites with the lemon juice and agave syrup until it gets hard and foamy then spread it on the top of the cake
• ·      Place the cake into the preheated oven and bake it about 40 minutes.

Gluten-free fruitcake

Ms H   Judit Hadnagy

It is  summer variation of  a sponge cake. If you wish you can make it sugar free.

Ingredients

100g	gluten-free rise flour
90g	ground almond
10g	potato starch
1 tsp	sodium bicarbonate
2 tbsp	agave syrup
1 tbsp	maple syrup
1 tbsp	honey
4 medium	Eggs
100g	Blueberries washed

Method:

Preheat the oven to 160⁰C

Blend the eggs and the sweet syrups,

Add to flour mixture and blend the batter well.

Transfer the batter into baking tin (approx. 20cm 20 cm)

Sprinkle the blueberries into the batter and place it into the oven for 40 minutes.