…At least that’s what we like to say in French (Mieux vaut tard que jamais).
I’ve been pretty busy lately, reason why I wasn’t able to post these recipes earlier (that and the fact that I have to share MY laptop with someone else…)
You will find some suggestions for substitutions as well. Thanks again for your patience and Happy Baking!
PAIN D’EPICES (French Gingerbread) – Gluten, Egg & Dairy Free
Adapted from “Recettes Gourmandes pour Personnes Sensibles” by Eva Claire Pasquier
Preheat the oven to 350F. In a large bowl, mix all the dry ingredients together. In another bowl, mix all the wet ingredients together. Incorporate the wet mixture into the dry mixture, and blend well. Pour the batter into a greased cake pan and bake for approximately 45 minutes to 1 hour, or until the cake is fully cooked. Let the cake cool completely before removing from the pan and slicing (Try making French toast with this…).
STOLLEN (German-Style Fruitcake) – Gluten & Dairy Free
Adapted from “A Celebration of Gluten Free Baking” by Inge Harris & Gillian Harris
In a mixing bowl, combine the fruits, the nuts, the cocoa powder, the spices (and the brandy) until everything is well blended. Cover the bowl and refrigerate overnight (or at least for 2-4 hours).
The following day, incorporate the flours, the eggs, the baking soda & the vinegar – the dough should have a fairly moist and sticky consistency.
Preheat the oven to 350F. Spoon into a greased loaf pan or bundt cake pan, and bake for about 1 hour. Remove from the oven and allow to cool in the pan before turning out on a cooling rack, before slicing (You can, if you wish, dust the Stollen with some powdered sugar. For homemade powdered coconut sugar, go HERE).
ITALIAN CHRISTMAS BISCOTTI – Gluten, Grain & Dairy Free
Adapted from Greens of the Stone Age
Pre-heat your oven to 350F. Place all of your ingredients, except for your nuts, into a food processor and wiz until the texture of sticky rice grains. Add the nuts and pulse until you have a combination of some roughly chopped nuts and little bits. Remove the mixture and form into a ball of dough.Line a baking sheet with baking parchment and form your dough ball into a rectangle roughly about 6″x4″ and 0.5″ thick.
Place into the oven on the middle shelf and leave to bake for 15-20 min until golden brown. Remove from the oven, place on a wire rack and leave to cool completely. This could take anywhere from 30 minutes to 1 hour.
Once completely cooled slice 1/2″ wide slices, horizontally. You can do this lengthways too but it will be sturdier the smaller that it is. For a more authentic look cut diagonal slices! Place the slices face down (the uncooked bits) back on your lined baking sheet in the oven for another 15-20 minutes. Flip over half way through to get an even bake. Remove when lovely and golden brown and crisp. Leave to cool completely on a wire rack. Enjoy.