Recipes tagged with « Nut-Free »
Maple Pear Pudding Cake
A lighter take on the classic maple pudding cake with reduced sugar and a fresh pear twist. The sauce blends ripe pears simmered with maple syrup thickened with arrowroot, offering a glossy, fruity base. The cake portion uses whole wheat flour swapped for some all-purpose, less butter, and honey instead of refined sugar. Once baked, the cake forms a tender crust floating atop the bubbling sweet fruit sauce. Serve warm or cold, textures contrast from saucy to soft crumb. Small batch, 7-9 servings. Aromas evolve, and syrup bubbles give timing hints. Suitable for vegetarian diets and nut-free kitchens.
Brown Rice Lentil Bowl
Brown basmati rice combined with red lentils and caramelized shallots. Infused with star anise and ginger, then cooked in vegetable broth for a savory base. Topped with spiced coconut yogurt, toasted pepitas, and fresh mint. A hearty vegetarian main, free from nuts, gluten, and eggs. A hint of lemon on the side for brightness.
Honey Nut-Free Baklava
A nut-free baklava variant that swaps traditional tree nuts for toasted pumpkin and sesame seeds. Layers of buttered filo dough alternate with spiced seed mix. Honey syrup infused with lemon peel and cinnamon finishes it, poured over hot pastry to soak. Cooling time necessary for syrup absorption and texture setting. Keeps airtight at room temp for over a week. Sweet, sticky, crunchy. Oven set low and slow to get crisp without burning. Seed blend has cinnamon and sugar for warmth. Quick syrup, boil then cool, pour immediately, remove zest and stick. Cut before baking to ease serving.
Twisted Nut-Free Beignets
Deep-fried twisted dough strips coated in sugar. Leavened with instant yeast, enriched with eggs and cream. Use canola oil for frying. Includes small changes to hydration levels and ingredient proportions. Substitutes cream with coconut milk and replaces canola oil with grapeseed oil. Dough rests in warm spot, twisted before frying. Finished beignets dusted with sugar, served warm with berry jam. Preparation and cooking times adjusted slightly. Yields about 25 pieces.