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Showing results for tags 'pecan'.
Found 13 results
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Celiac.com 01/06/2024 - Indulge your sweet tooth and elevate your holiday dessert table with these Gluten-Free Pecan Pie Bars. These delectable treats offer a gluten-free spin on the timeless classic, combining a buttery gluten-free crust, a lusciously gooey pecan filling, and a touch of vanilla to create a mouthwatering experience. Whether you're catering to gluten-sensitive guests or simply looking for a delightful twist on tradition, these pecan pie bars are the perfect addition to your festive repertoire. In this comprehensive guide, we'll walk you through each step of the recipe, from crafting the gluten-free crust to achieving the perfect balance of sweetness in the pecan filling. Ingredients: For the Gluten-Free Crust: 1 ½ cups gluten-free all-purpose flour ½ cup unsalted butter, cold and cubed ¼ cup granulated sugar ¼ teaspoon salt 1 large egg For the Pecan Filling: 1 cup pecans, chopped 2/3 cup light corn syrup ½ cup packed brown sugar ¼ cup unsalted butter, melted 2 large eggs 1 teaspoon vanilla extract ¼ teaspoon salt Directions: Prepare the Gluten-Free Crust: In a food processor, combine the gluten-free flour, cold cubed butter, granulated sugar, and salt. Pulse until the mixture resembles coarse crumbs. Add the egg and continue pulsing until the dough comes together. Press the dough into the bottom of a greased 9x13-inch baking pan to form an even crust. Place the pan in the refrigerator while you prepare the pecan filling. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare the Pecan Filling: In a medium bowl, whisk together the chopped pecans, corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until well combined. Assemble and Bake: Pour the pecan filling over the chilled crust in the baking pan. Spread the filling evenly to cover the crust. Bake: Bake in the preheated oven for 25-30 minutes or until the edges are set, and the center is slightly firm to the touch. Cool and Serve: Allow the pecan pie bars to cool completely in the pan before cutting into squares. Serve and enjoy these decadent Gluten-Free Pecan Pie Bars, a delightful addition to your holiday dessert repertoire. -
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Celiac.com 10/07/2021 - If you're looking for a rich, decedent chocolate fix, say hello to my little friend, the diabolically delicious chocolate pie. This salacious marriage of coconut, pecans, and silky chocolate will have you holding onto yourself, and making all kinds of happy eating sounds. Just grab yourself a pre-made gluten-free pie crust, or make your own from scratch, with this gluten-free pie crust recipe. Then grab your other ingredients, and follow the directions below for what promises to be a gluten-free affair to remember. Ingredients: Makes One 9-inch gluten-free pie crust. Filling: 4 ounces German sweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 1 can (14 ounces) sweetened condensed milk 4 large egg yolks 1 teaspoon vanilla extract 1 cup chopped pecans Topping: ½ cup packed brown sugar ½ cup heavy whipping cream ¼ cup butter, cubed 2 large egg yolks 1 cup sweetened shredded coconut 1 teaspoon vanilla extract ⅓ cup chopped pecans Directions: Heat oven to 350°. In a microwave, melt chocolates in a large bowl; stir until smooth. Allow melted chocolate to cool slightly. Whisk in milk, egg yolks and vanilla, and then stir in pecans. Pour into the pre-baked gluten-free pie crust. Bake 16-19 minutes or until mixture is set. Set aside to cool for 1 hour on a wire rack. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Serve chilled. -
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Celiac.com 07/18/2020 - If apple and pecan pies had a love child with cream cheese, this deliciously familiar, yet different, cheesecake would be the result. Brown sugar, apples, pecans, cream cheese and cinnamon all come together to deliver this outstanding Apple-Pecan Cheesecake. The crust of almond meal, almond flour, crushed pecans and butter brings it all home. Ingredients: 2 pounds (32 ounces) cream cheese, softened 1 cup sour cream 4 eggs 3 Granny Smith apples, peeled, chopped 1 cup almond meal ½ cup almond flour ⅓ cup butter, melted, plus more as needed 2 tablespoons brown sugar 1½ cups packed brown sugar, divided 1 teaspoon vanilla ¾ cup chopped pecans ⅓ cup crushed pecans (for crust) 1 teaspoon ground cinnamon Directions: Heat oven to 325°F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix ⅓ cup crushed pecans, almond meal and almond flour, butter and 2 tablespoons sugar; press onto bottom of prepared pan. Beat cream cheese, 1 cup brown sugar and vanilla in large bowl with mixer until blended. Add sour cream, and mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Combine apples, nuts, cinnamon and remaining sugar; spoon over cream cheese batter. Bake 55 minutes, or until center is almost set. Allow to cool completely. Refrigerate for four hours. Serve chilled. -
Press-in Crust recipe Ingredients: 1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour 1/2 tsp salt 1 tsp gluten-free vanilla extract 1/3 cup extra-virgin olive oil 3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk) Directions: Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time. Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out. Pie Filling recipe Ingredients: 3 eggs ¼ cup Jules Gluten FreeTM All Purpose Flour ¼ tsp sea salt 1 cup corn syrup (dark is pictured here, but may use light) or brown rice syrup ¼ cup pure maple syrup ½ cup brown sugar 1/3 cup melted butter or Earth Balance® Buttery Sticks (non-dairy) 1 ¼ cup pecan halves Directions: Preheat oven to 400F. If using a traditional pie crust or the press-in crust, prepare in the pie pan and begin making the filling as follows. If not using a pie crust, oil the pie plate well and continue with filling instructions below. Beat the eggs, syrups and melted butter until well-mixed. Add in the flour and salt, mixing until thoroughly incorporated and quite thick. Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate. Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie. Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes. The pie should be set and not very jiggly at this point. Remove to cool before cutting and serving. Serve with ice cream or non-dairy topping, or plain. Serves 8. -
Celiac.com 12/25/2014 - This recipe delivers a lovely apple crisp with a pecan and almond topping. Serve it with ice cream, or whipped cream for a homerun gluten-free dessert. Ingredients: 4 cups peeled, cored and sliced apples ½ cup of golden raisins, dried currants, or fresh cranberries (optional) 1 tablespoon potato flour 1 cup brown sugar 2 teaspoons ground cinnamon 1 tablespoon cornstarch ½ cup crushed almonds ½ cup crushed pecans ½ cup butter, melted ½ cup white sugar ½ cup water 1 teaspoon vanilla extract Directions: Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, add potato flour, nuts, brown sugar, cinnamon and melted butter. Stir until the mixture is crumbly. Add more butter as needed. Press half of the nut and sugar mixture into a 9x13 inch baking dish. Add a layer of sliced apples. In a medium saucepan, add white sugar, cornstarch, water and vanilla. Cook while stirring for about 10 minutes, until it is clear and thick. Pour this mixture over the apples in the baking dish. Cover apples with remaining crumble mixture. Place in a hot oven, and bake for about 45 minutes. When it is bubbly and golden, remove, cool and serve with vanilla ice cream, or frozen yogurt. -
Pecan Cauliflower Bites (Gluten-Free)
Amie Valpone posted an article in Snacks & Appetizers (Gluten-Free Recipes)
This lovely dish makes an outstanding appetize, side dish with your favorite meal, or a nice h'orderve at a party. Gluten-Free and Vegan Serves 2 Ingredients: 1 large head cauliflower 1 tsp. ground cinnamon 2 Tbsp. extra virgin olive oil 1/2 cup ground pecans 1/4 tsp. sea salt 1/2 tsp freshly ground white pepper 2 Tbsp. balsamic vinegar, for serving Directions: Preheat oven to 375 degrees F. Line a baking pan with tin foil. Cut cauliflower into florets or steak-like slices. Place into the baking pan. In a small bowl, whisk together remaining ingredients. Drizzle over cauliflower. Roast for 25 minutes or until golden brown. Place into the fridge overnight in a glass bowl, covered. Enjoy at room temperature with a drizzle of balsamic vinegar. -
This recipe comes to us from Valerie Wells. Ingredients: 2 sticks gluten-free butter, softened 1 ½ cups white sugar 2 eggs 2 teaspoons gluten-free vanilla extract ¼ teaspoon salt (½ if you use unsalted butter) 1 teaspoon gluten-free baking soda 1 rounded teaspoon xanthan gum 1 small box Jello vanilla instant pudding mix 2 ¾ cups gluten-free flour blend (You can 1 ½ pounds of rice flour to 1 pound corn starch) ¾ cup coarsely ground pecans Directions: Mix all ingredients together in order shown. Dough should be very thick & gooey. If needed stir in more flour. Chill 1 or more hours. Drop by rounded teaspoons onto un-greased cooked sheet. Bake 10 to 11 minutes at 375F.
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This recipe for gluten-free pecan caramel brownies will fool your friends. If you don't tell them, they probably won't know that it's made with gluten-free ingredients. This is a wonderful dessert option, and is perfect for potlucks or sending to school with your child for a gluten-free treat that they can actually eat. Gluten-free Brownie Mix Ingredients: 4 ounces gluten-free unsweetened chocolate 12 ounces butter 2 cups sugar 1 cup chopped pecans (toasted-optional) 2 large eggs 1 cup gluten-free all purpose flour 1 Tablespoon gluten-free vanilla extract Directions: Preheat oven to 325 F degrees. Grease your pan thoroughly and generously with butter. Melt the butter and the 4 ounces of chocolate together. Add 2 cups of sugar and mix by hand or fold with a fork. Beat the eggs and then add to the mixture. Add the gluten-free flour and the vanilla extract and mix until incorporated. Pour into prepared pan and bake for 25 minutes. Remove from oven and cool. Caramel Topping 1/2 cup heavy cream 2 cups sugar 1/2 cup water 4 ounces unsalted butter 1 ¾ teaspoons fine Himalayan salt (or salt preference) 2 tablespoons gelatin Directions 1) Gently heat cream in saucepan. 2) In a tall pot, place sugar and water. Heat on medium high heat until becomes amber caramel. Do not stir. After about 5 minutes, it will start to turn light brown. Watch it closely now as it will turn amber color very quickly. 3) Add the warm cream, butter and salt. Stir until smooth. Remove from heat and add the gelatin. 4) Immediately pour over the pan of cooled brownies. Place in the refrigerator to set. 5) Cut into squares and serve.Enjoy! -
We recently received gluten-free oatmeal cookie samples from Deborah Kayes Cookies, and their "Oatmeal Chocolate Pecan" cookie was calling my name! Before I go any further with this review, I have to say that these are not your ordinary gluten-free cookies. These cookies are loaded with certified gluten-free oats and contain no flours or refined sugars. In addition to this most of the ingredients are organic. Their cookies have a bit of a rustic look since they are all hand made, and they are huge compared to most cookies on the market (gluten free or not). Each cookie is also individually wrapped which makes it convenient for those times when I have to rush out the door with the kids, or need to keep something in my desk for a snack. I took my first bite and was not sure what to expect...but I absolutely loved the soft, almost "just out of the oven" texture. The cookie was not lacking in taste or texture and all the flavors were beautifully balanced. I fell in love with Deborah Kayes Cookies, and since they use wholesome ingredients I can now satisfy my cookie craving guilt free! For more information about Deborah Kayes Cookies, visit their Web site: http://deborahkayes.com Note:Articles that appearin the "Gluten-Free Product Reviews" section of this site are paidadvertisements. For more information about this seeour Advertising Page. -
Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free)
Scott Adams posted an article in Pies & Pie Crusts
This recipe comes to us from Carolyn Mann. Preheat oven to 350F. Crust Ingredients: 1 ¼ cup finely crushed gluten-free graham crackers ½ cup finely chopped pecans 2 tablespoons melted butter Crust Directions: Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling Filling Ingredients: 2/3 cup non-fat plain yogurt 2 (8 oz) packages light cream cheese softened 1 ¾ cups canned pumpkin 2 eggs ½ cup sugar ½ cup brown sugar 1 ½ cups nonfat evaporated milk 2 teaspoon ground cinnamon ¼ teaspoon ground cloves 1 teaspoon ground ginger 1/8 teaspoon salt 1 teaspoon vanilla Filling Directions: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped. Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional). Makes 16 servings.- 1 comment
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1 cup heavy cream 1 cup sugar 3 egg yolks , slightly beaten ½ cup butter 1 teaspoon vanilla 1 1/3 cup shredded coconut 1 cup chopped pecans Combine cream, sugar, egg yolks, butter and vanilla in a sauce pan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat , add coconut and pecans. Cool until spreading consistency , beating occasionally . Makes 2 ½ cups or enough to cover the tops of 3 layers.
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