Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

forever_young_ca

Dessert for gluten, free vegan meal

Recommended Posts

I have to supply a dessert for a dinner for eight next weekend. Two of the guests eat gluten free and are vegan. Other than a fruit salad what else is there?

Share this post


Link to post
Share on other sites

tapioca or rice pudding with coconut milk, almond milk, or a fruity or herbal syrup and fruit - or cornstarch or rice flour based pudding

water based chocolate mousse - see herve this chocolate chantilly thread

caramelized rice krispies could be a garnish for something soft, also crispy fried rice noodles

roasted or poached fruit with sorbet - if you have a pacojet or very good blender you can get a rich creamy sorbet using nuts

chocolate dipped dried fruits and nuts, nondairy truffles, pate de fruits, and turkish delight for petit fours

agar jellies can be difficult to get just the right texture - hard to get a prefect panna cotta mimic, but firmer cubes of a fruit based agar jelly could be a useful component


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites

First off, it's nice that you're trying to accommodate them and not take the easy way out, and I'm pretty sure they will appreciate this to no end.

Assuming none of them is allergic to nuts, one way to go would be a raw nut based "cheesecake". I am not a fan of the whole "raw food" fad, but there are some incredibly delicious (and fairly bulletproof) vegan and raw "cheesecake" recipes which should also be gluten free. They can be incredibly rich and delicious, even if they don't taste exactly like a cheesecake (you can use a similar method for a banana cream pie, chocolate cream pie, etc.). The crust would probably also be nut based. Never made one myself, so I don't have a specific recipe in mind, but I have heard they're fairly easy to make. However, you will need to soak the raw cashews in advance, and you may need something heavy duty like a Vita-mix to get them smooth enough.

You could also try a coconut milk based dessert -- there are some interesting SE Asian desserts that use coconut milk and tapioca, either warm or cold, maybe with some sort of fruit (like a nice ripe mango). Or you can cook mung beans, sweeten coconut milk with some rock sugar and a pinch of salt, add a tiny amount of agar to the coconut milk mixture, pour over the mung beans into a glass baking dish, and let it cool in the fridge.

You could also just purchase some coconut milk or soy based "ice cream", making sure it's also gluten free, or sorbet, and then have a sundae bar, with various toppings (indicating any toppings which aren't vegan / gluten free).

If you want to do a more traditional baked type thing, there are also some commercial gluten free baking mixes; I've had some success with this the one time I tried to make gluten free baked goods, but I'd be wary of going this route, especially when you're also trying to make something vegan at the same time. Most of these also suggest that you add xanthan gum, which is kind of weird.

Share this post


Link to post
Share on other sites

Oh - also, maybe you could try some sort of sweet crêpe, maybe buckwheat, with a warm fruit topping?

You could use this as a starting point, and use flaxseed or Ener-G Egg Replacer to replace the egg, and acidulated soy milk to replace the buttermilk.

http://just-making-noise.blogspot.com/2009/09/sweet-buckwheat-crepes-w-mango-banana.html

Some sort of spiced / poached pear might be an interesting way to go without being too much hassle.


Edited by Will (log)

Share this post


Link to post
Share on other sites

Pastrygirl has given some great suggestions, so I'll just add on to them (I like to make desserts that feel special by making a few components to combine, which seems fancy and isn't necessarily hard).

Cornflakes and Rice krispies can both be gluten free, but check to make sure.

You can make good pressed pie crusts using cornflakes or gluten-free cookies, which then opens up pies or tarts as an option too. There's a vegan chocolate mousse recipe that's pretty famous around the internet, I just tried it last week and was surprised at how decent it was (for a vegan mousse, anyway). Basically it's silken tofu blended up with dark chocolate (no dairy) and sweetened slightly. Ends up thick, smooth and pretty chocolatey.

I would re-emphasise the fruit options - nicely poached or grilled fruit may be simple but are still delicious and better than just cutting it up for fruit salad.

Gluten-free crumble is pretty tasty made with GF flour and shredded coconut, so you could use that as a textural and flavour element with fruits.

So one example using some of these elements would be poached pear served with some chocolate mousse and a ginger or spiced crumble. Sounds pretty good to me! Or what about pastrygirl's idea of rice pudding... that would go well with fruits too.

Share this post


Link to post
Share on other sites

Gluten-free crumble is pretty tasty made with GF flour and shredded coconut, so you could use that as a textural and flavour element with fruits.

I like this idea too - cookie "crumbles", granola, or some other crunchy bits can help give some of the starchy component you're missing in a gluten free dessert, but should be a lot tastier and easy to make than full on gluten free baked goods, which, let's face it, are generally kind of nasty.

Share this post


Link to post
Share on other sites

There are lots of Asian desserts that are gluten free and vegan; for instance, sticky rice with mangoes and sweetened coconut milk, or tapioca made with coconut milk and served with tropical fruits. You could also do Mark Bittman's chocolate tofu pudding (the EG thread on it is here.)


Edited by Dianabanana (log)

Share this post


Link to post
Share on other sites

As Stuart mentioned above:

Chocolate Tofu Mousse (Pie) - (omit the graham cracker crust):

http://www.veganconnection.com/recipes/chocpie.htm

Moo-less Chocolate Pie - Alton Brown (omit the crust):

http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html

Chocolate-Dipped Strawberries

Sorbet

Chocolate Coconut Butter Banana Bites:

http://ohsheglows.com/2011/03/03/chocolate-coconut-butter-banana-bites/

Cinnamon-Grilled Bananas with Mexican Chocolate (instead of serving with ice cream, serve with toffuti, rice dream, or sorbet - coconut sorbet would be good):

http://www.recipezaar.com/Cinnamon-Grilled-Bananas-With-Mexican-Chocolate-235831


Edited by merstar (log)

Share this post


Link to post
Share on other sites

Unless 'cruchy-granola' is also a parameter, go with dark chocolate: fruit dipped in chocolate, liqueur chocolates, water-ganache truffles, chocolate-dipped potato chips, anything but agar-based things and fruit slad, which initially popped into my mind, too, then I thought, 'God, no, not again...'

Share this post


Link to post
Share on other sites

It's easy to make ice cream with coconut milk. And delicious.

Share this post


Link to post
Share on other sites

For some reason Passover was the first thing that came to my little mind for this one, and that worked it's way to Vegan macaroons.

http://search.yahoo.com/search;_ylt=Ap0_ms6bkd09Xa4FaMBn8QCbvZx4?fr=yfp-t-701-s&toggle=1&cop=mss&ei=UTF8&p=vegan%20macaroon%20recipe

Maybe cook up a fruit compote from some frozen fruit and serve it as a cobler with macaroons placed on top.

tracey

Share this post


Link to post
Share on other sites

Wow, these are some terrific suggestions. For some reason my mind went blank last night when faced with this task :rolleyes:

A couple of questions - does almond milk taste really "almondy"?

Are macaroons "legal" vegan - they contain egg whites?

Share this post


Link to post
Share on other sites

Wow, these are some terrific suggestions. For some reason my mind went blank last night when faced with this task :rolleyes:

A couple of questions - does almond milk taste really "almondy"?

Are macaroons "legal" vegan - they contain egg whites?

Almond milk doesn't taste at all almondy, but that can be fixed with a very small amount of almond extract.

Virtually all the recipes for macaroons that I've seen contain egg white (I have a vague recollection of seeing one without, although I don't recall where, and you should be able to find something online).

Share this post


Link to post
Share on other sites

Egg whites are NOT vegan.

There are coconut macaroon recipes that contain sweetened condensed milk instead, but that's not vegan either.

Several recommended books:

Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats by Isa Chandra Moskowitz and Terry Hope Romero

The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream That Tastes Better Than the "Real" Thing by Wheeler del Torro

Share this post


Link to post
Share on other sites

A couple of questions - does almond milk taste really "almondy"?

If you want almondy-tasting almond milk, make your own with toasted nuts to bring out the flavor.

At my last job, we had a couple of VIP regulars with multiple allergies. At first, it does seem like there is nothing you can make, but if you start focusing on the ingredients you CAN use instead of the ones you CAN'T, the ideas will flow a little faster.


Edited by pastrygirl (log)

Share this post


Link to post
Share on other sites

I did my first vegan cake this weekend; it's not going to fit the parameters of gluten free, but I adapted the popular "wowie cake" (the recipe is all over the internet) to a vanilla version by replacing the cocoa with almond flour.

You could experiment with using a gluten free flour replacer in the recipe (the recipe, which I doubled, so I remember the quantities: 15 oz flour, 14 oz granulated white sugar, 1 tsp baking soda, 1/2 cup almond meal, 1 tsp salt - mix this together in a bowl. Then you need 1 tsp vanilla, 2 cups cold water and 2/3 cup vegetable oil, add these liquids, stir (don't leave any lumps but don't overmix this either), pour into a greased pan (I lined them with parchment so I'd be able to get them out cleanly) and then bake it for about 35-40 mins at 350 (I didn't use the convection oven for this but if that's all you have, use a low fan). It will bake pretty flat, but you can cut it into shapes and use it as a component on the plate....

Share this post


Link to post
Share on other sites

What else is on your menu? May not be that important, I just wondered what kind of food you are cooking.

Rice is naturally gluten free, and you could make a delicious dairy free rice pudding with coconut milk. Along the same lines, two Thai snacks come to mind: Sticky rice with mango, and black sticky rice in coconut milk.

A little different from rice pudding but similar, phirni is a delicious and creamy dessert from India made with ground rice and milk. You could use soy milk or coconut milk to make it. Sample recipe here

There are a number of sweets that can be made with pretty much just nuts and sugar, and are utterly delicious. Peanut chikki is one I can think of, this is close to peanut brittle but it is made with jaggery instead of sugar so has more flavour. Then their's kaju katli, which is a sort of fudge made from cashews and sugar. And there are some fabulous dried fruit salads or stews. Figs, prunes, apricots and almonds cooked with sugar and water till soft and juicy...served hot or cold with a dollop of something creamy (whizzed up tofu sweetened a little? Soy yoghurt?)...delicious.

In the cake department, there is a steamed Filipino "muffin" called puto made from rice flour, coconut milk, sugar, baking powder and often anise. There are recipes made with eggs, but also plenty without. You could serve it with a chocolate dipping sauce, or you could ice them and serve them like little cakes. Sample recipe here

Good luck with your meal!

Share this post


Link to post
Share on other sites

Thanks everyone for their suggestions. You really opened my eyes to possibilities. I did not know that almond milk was so inter changeable with milk.

I think I have decided on poached pears (I do a great one) with a vegan ice cream instead of whipping cream. I will also make chocolate haystacks and hope they turn out with almond milk and oil instead of milk and butter.

Share this post


Link to post
Share on other sites

Do let us know how it goes. And what kind of ice cream you make with what ice cream base you use.

Share this post


Link to post
Share on other sites

I am planning on baking the Wowie Cake this morning. Could anyone recommend an adornment which does not contain butter, margarine or shortening? Thanks.

Share this post


Link to post
Share on other sites

If you're making the cocoa version, chocolate is an obvious choice.

Otherwise, you can't go wrong with sliced fresh fruit as a topping, or with something like strawberries macerated in brandy. Are you baking for vegans, or just for gluten-free? If you're OK with a bit of honey, you can use it as a glaze for fruit.....

Share this post


Link to post
Share on other sites

Thank you! I am baking for just for me because it is dairy-free. Honey sounds good! I just don't want to add excess fat.

The cake is baking now.

Do I brush honey on while it is still warm?

Share this post


Link to post
Share on other sites

I heat honey in the double boiler with a tablespoon of brown sugar, then spoon this hot mixture over the cake (and any fresh fruit) while the cake is still warm. It's my standard "glaze" for my yoghurt shortcake.

Edit - that should be shortcake, not shortbread.


Edited by Panaderia Canadiense (log)

Share this post


Link to post
Share on other sites

That sounds perfect!!!

I just removed the cake from the oven and will make the glaze right now.

Thank you so much!!!

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kasia
      Plum tart with almonds
       
      Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
       
      Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
       
      Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That's why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
       
      I don't like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
       
      Ingredients:
      Dough:
      250g of flour
      half a teaspoon of baking powder
      8g of vanilla sugar
      3 tablespoons of sugar
      150ml of 18% cream
      150g of butter
      Filling:
      600g of plums
      1 egg white
      3 tablespoons of minced almonds
      2 tablespoons of brown sugar
      200g of plum stew
      1 teaspoon of cinnamon
      Crumble topping:
      50g of butter
      3-4 tablespoons of flour
      3 tablespoons of brown sugar
      8g of vanilla sugar
      1 egg yolk
      Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
       
      Heat the oven up to 200C. Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don't turn off the oven.
       
      Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
       
      Clean the plums, cut them into halves and remove the stones. Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping. Bake for 20 minutes.
       
       

    • By Kasia
      Pineapple and coconut – the ideal couple
       
      Today, inspired by the recipes from the book "Zielone koktajle. 365 przepisów" ("Green cocktails. 365 recipes") I prepared a light coconut-pineapple dessert. You may make it without sugar if you have enough sweet fruit. If your pineapple isn't very ripe, add a bit of honey to your dessert.

      Ingredients (for 4 people)
      fruit mousse
      1 pineapple
      300ml of coconut milk
      1 banana
      150ml of orange juice
      2 tablespoons of desiccated coconut
      decoration
      50g of butter
      1 tablespoon of caster sugar
      4 tablespoons of desiccated coconut
      4 slices of orange
      fruit

      Blend all the ingredients of the fruit mousse. Put it into some glasses and leave in the fridge. Put the desiccated coconut, sugar and butter into a pan. Fry constantly, stirring on a low heat until the butter is melted. Leave to cool down a bit. Put 2-3 tablespoons of it on top of the desserts. Decorate with a slice of orange, fruit and some peppermint leaves before serving.

      Enjoy your meal!
       
       

    • By Kasia
      Smile of the summer – apricot-peach shortcake
       
      Fortunately, the summer is not only about the weather. There is also fresh, sweet-smelling fruit. Today I would like to share with you the recipe for an easy to make weekend cake. It is excellent for afternoon tea or coffee. A little work and a little baking and after that you may serve and eat, and serve and eat again and again ... I remind you that it should be a weekend cake, so if you eat everything at once, you will need to bake another one 

      Ingredients:
      dough
      200g of flour
      150g of butter
      75g of sugar
      1 egg
      1 egg yolk
      1 teaspoon of baking powder

      fruit:
      1kg of apricot
      4 peaches
      2 packets of powdered vanilla blancmange
      4 tablespoons of brown sugar

      Put the flour, sugar, baking powder and butter onto a baking board. Chop it all up with a knife. When you have the consistency of crumble topping, add the egg and egg yolk and then knead the dough quickly. Divide the dough into two parts – 2/3 and 1/3. Cover the pieces of dough with plastic wrap and put them into the freezer.
      Wash the apricots, remove the stones and cube them. Put them into a saucepan, add a bit of water and boil until they are soft. Stir the blancmange powder in 150ml of cold water and add it to the apricots. Boil for 2 minutes stirring constantly. Turn off the heat. Wash the peaches, remove the stones and cube them. Add them to the apricots and mix them in.
      Heat the oven up to 180C.
      Smooth a 23-cm cake tin with some butter and sprinkle with breadcrumbs. Grate the bigger part of the dough onto the cake tin, even it out and bake for 15-17 minutes. Take out the cake, but don't turn off the oven. Put the fruit mixture onto it and grate the rest of the dough onto the top. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!
       
       

    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
  • Recently Browsing   0 members

    No registered users viewing this page.

×