Gluten Free Dessert Canapés
Speaking from experience, being gluten free can be a drag sometimes, especially at special events. Luckily in this day and age there are many options available for that sweet tooth that doesn’t include gluten. We specialise in gluten free dessert canapés with a range of yummy dessert options.
Our gluten free dessert canapés include;
- 10 x Gluten Free hazelnut pebble pudding
- 10 x Gluten Free assorted macaroons
- 10 x Gluten Free red velvet slice
Recipes included below.
Gluten free hazelnut pebble pudding recipe
- 1 cup hazelnut meal
- ¼ cup cocoa powder
- ½ cup caster sugar
- 1 egg
- ½ cup milk
- 50g butter, melted
- ½ cup chocolate hazelnut spread
- ½ cup soft brown sugar
- 2 tablespoons cocoa powder, extra
- 1 ½ cups boiling water
- ½ cup chopped hazelnuts
Preheat oven to 180°C (160°C fan forced). Combine hazelnut meal, cocoa powder and sugar in the base of a 2 litre baking dish
Make a well in the centre and add egg, milk and butter, mixing the wet ingredients until combined before stirring into the dry ingredients until smooth. Stir in chocolate hazelnut spread
Sprinkle brown sugar and extra cocoa powder over batter. Pour boiling water gently over the back of a large spoon, onto the cake batter. Pipe 4cm rounds onto a baking sheet with 1.5cm spacing or use a small silicon muffin tray. Bake for 15 minutes, then, keeping pebbles in oven, sprinkle over hazelnuts, and cook for a further 10 minutes or until pebbles are cooked through and the middle is still saucy.
Gluten free red velvet slice recipe
- 1 Cups white rice flour
- 1 Cups brown rice flour
- 2/3 Cups arrowroot starch
- 1/3 Cups tapioca flour
- 1 1/4 teaspoons (5 g) xanthan gum
- 1 1/2 cups (325 g) granulated sugar
- 2 tablespoons (10 g) natural unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 1/2 cups buttermilk, room temperature
- 2/3 cup avocado oil (or neutral oil of choice)
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon red gel food colouring
- 1 tablespoon white vinegar
- 1 cup hot water
Preheat oven to 160 degrees. Spray a 40cm baking tray with non-stick spray and line the bottom with greaseproof paper.
In a large bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, cocoa powder, baking soda, and salt. Make sure to sieve the cocoa powder.
In a medium bowl, whisk together the eggs, buttermilk, oil, vanilla extract, and the food colouring then whisk in the vinegar.
Pour the wet ingredients into the dry ingredients and mix until just combined. Add the hot water and mix until the water is completely incorporated into the batter.
Transfer the batter to the baking tray
Bake at 160 degrees in the centre of the oven for 28-32 minutes or until a cake tester or skewer comes out clean. When done, the centre of the cake will spring back when gently pressed and the cake will start to pull away from the sides of the pan.
Cool the cake in the pan on a wire rack for 20 minutes. Then remove the cake from the pans, discard the greaseproof paper, and cool completely on a wire rack.
Once the cake is cooled, level off the top with a serrated knife and then frost with cream cheese frosting.