Receitas que tenho de experimentar

Daqui

GLUTEN-FREE STRAWBERRY BUCKLE

 

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PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

 

This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion.

Author: Becky Winkler (inspired by The New York Times)

Serves: 6-8 servings

INGREDIENTS

• 1 stick plus 3 tablespoons unsalted butter (2/3 cup or 11 tablespoons total), at room temperature
• 1 cup raw sugar, plus about a tablespoon for sprinkling
• 4 large eggs, at room temperature
• 1 tablespoon lemon zest
• 2 teaspoons vanilla extract
• 1⅔ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• ½ teaspoon sea salt
• ¾ teaspoon ground cardamom
• ½ teaspoon baking powder
• ½ pound strawberries, hulled and sliced (leave the slices from each strawberry grouped together)

INSTRUCTIONS

1. Preheat the oven to 375°F and grease a 10-inch ovenproof skillet with butter.
2. Cream the butter and the cup of sugar in the bowl of a stand mixer fitted with the paddle attachment for 3-4 minutes, until most of the sugar crystals have dissolved. With the mixer running, add the eggs one at a time and then the lemon zest and vanilla. Beat until smooth.
3. In a large bowl, whisk together the 1-1 baking flour, sea salt, cardamom, and baking powder.
4. Add the wet ingredients to the dry ingredients and beat on low just until thoroughly combined. Transfer the batter to the prepared pan and spread it out with a spatula. Arrange the strawberry slices on top in groups. Sprinkle about a tablespoon of raw sugar across the top.
5. Bake for 35 minutes, or until golden brown and puffed in the middle. Slice and serve warm, topped with whipped cream or vanilla ice cream if desired.

Daqui

EASY GLUTEN-FREE VANILLA CUPCAKES

 

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PREP TIME

20 mins

COOK TIME

20 mins

TOTAL TIME

40 mins

 

When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes.

Author: Becky Winkler

Serves: 10-12 cupcakes

INGREDIENTS

For the cupcakes:

• ¼ cup (4 tablespoons) unsalted butter, at room temperature
• ⅔ cup raw sugar
• 1 large egg
• 1 teaspoon vanilla
• 1⅓ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• 1½ teaspoons baking powder
• Pinch of sea salt
• ½ cup milk

For the frosting:

• ½ cup (8 tablespoons) unsalted butter, at room temperature
• 3 cups powdered sugar
• 1 teaspoon vanilla
• Pinch of sea salt
• 2 tablespoons blood orange juice, cream, or milk

For decorating:

• Candy-covered chocolate eggs

INSTRUCTIONS

1. Preheat the oven to 350°F and line a muffin tin with paper liners.
2. To make the cupcakes, cream the butter and sugar in a large bowl with a fork. Stir in the egg and vanilla.
3. In a separate bowl, mix the flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir briefly, then add the milk and stir until smooth.
5. Divide the batter between the muffin cups, filling each one a little over half full. Bake for 18-20 minutes, or until the cupcakes are domed and light golden. Transfer the cupcakes to a rack and cool completely before frosting.
6. To make the frosting, beat the butter by hand or in a stand mixer until smooth. Sift in the powdered sugar. Add the vanilla, salt, and juice and beat until smooth.
7. Transfer the frosting to a piping bag fitted with a star tip (I use a 1M) and pipe a large swirl onto each cupcake. Alternately, you can just spread the frosting on with a spatula. If desired, top each cupcake with a candy egg. Serve right away or store covered at room temperature for up to two days.