14 Gluten-Free Christmas Recipes

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14 Gluten-Free Christmas Recipe - Click on the below pictures for the recipes

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Rice Flour Jam Cookies

Persian Rice Flour Cookies

Flourless Peanut Butter Cookies

Rice Flour Brownie

Chocolate Pudding

Oat and Date Balls

Achappam / Rose Cookies

Jowar /Sorghum Flour Fudge

No Cook Double Layer fudge

Spiced Date Truffle

Eggless Red Millet Chocolate Cake

Ragi / Red Millet Cookies

Rice Flour Banana Muffins

Easy Chocolate Pudding

Kerala Plum Cake | Christmas Fruit Cake

Christmas Fruit Cake

Learn how to make rich and delicious Kerala Fruit Cake.
Prep Time: 30 minutes + Soaking time
Baking Time: 45 to 50 minutes
Makes: 9" cake ( or two 7" loaves)
Ingredients:
To prepare dry fruits:

1. Dry fruits - 1 to 1.5 cups( use sultanas,raisins,dried currants,dates,dried cherries,cashew nuts,almonds,etc,see notes)
2. Red wine - 1 cup( see notes for non alcoholic version)
3. All purpose flour - 2 tbsp

To prepare caramel syrup:

1. Sugar - 1/2 cup
2. Water- 1 tbsp + 1/2 cup

Other ingredients:

1. All purpose flour - 1 cup
2. Baking powder- 3/4 tsp
3. Baking soda - 1/4 tsp
4. Salt - 1 pinch
5. Cloves - 1( powdered)
6. Cinnamon -  1/4" piece( powdered)
7. Ginger powder - 1/4 tsp
8. Nutmeg powder - 1/8 tsp
9. Orange zest - 1 tsp
10. Butter,at room temperature - 125 gms (1/2 cup +1 tbsp)
11. Sugar - 1 cup
12. Egg yolk - 2 medium
13. Vanilla extract - 1 tsp
14. Egg White - 2 medium

Instructions:

Soak the dry fruits and nuts in red wine ,in a glass container /jar .Cover and keep away for atleast 24 hours.For best results soaks them for 1 or 2 weeks or upto 1 month.

To prepare caramel syrup melt 1/2 cup sugar and 1 tbsp water in a heavy bottomed,deep pan.As you cook the colour will change from pale golden to brown.

Swirl the pan once or twice in between( do not use a spoon /spatula).When the color changes to dark golden brown,switch off the stove.

Carefully  add 1/2 cup water and stir to mix well.Switch on the stove and boil the syrup over medium heat for 2 to 3 minutes.Allow this to cool completely.( this can be made a day ahead.)

In a mixing bowl combine together all purpose flour ,baking powder,baking soda,salt,clove,cinnamon,ginger and nutmeg powder using a fork.

Add the orange zest and mix well.Keep aside until required.

In a bowl beat egg white until soft peaks form.Keep aside until required.

In a bowl beat together softened butter and sugar until soft and fluffy.

Add one yolk at a time and mix well.Add vanilla extract.Mix well until combined.Add 2 tbsp flour mixture and mix to combine.

Add the cooled caramel syrup into the egg mixture in 3 batches alternating with the flour mixture.

Mix everything just enough to blend.

Drain the soaked fruits well and keep the liquid/red wine aside.

Add 2 tbsp all purpose flour and mix well until combined.

Fold in the prepared dry fruits and nuts. 

Add 1/2 or 1 tbsp of  red wine ( drained from soaked fruit/nuts) to the batter,if desired.Gently fold the beaten egg whites into the batter in two or three batches. 

Preheat oven to 180 Deg C.Transfer the batter to a cake tin /loaf pan lined with parchment paper.Bake for about 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Cool in pan for about 10 minutes.Remove from pan ,peel off the parchment paper and cool completely.For best results allow the fruit cake to mature for 2 to 3 days before serving.

NOTES

• I used 3/4 cups sultanas and  raisins and 1/4 cup cashew nuts.
• As you can see in the picture the fruits and nuts sank to the bottom of the cake ,as i did not drain them well.So make sure you drain the fruits well and toss it well in 2 tbsp flour ,it will act like a glue and prevent the fruits from sinking.
• For alcohol free version,soak the dry fruits and nuts in 1 cup orange /apple or grape juice overnight at room temperature.
• If the top of the cake browns too quickly while baking, loosely cover it with foil.
• Prick holes on top of the cake using a skewer and drizzle one or two tsp of red wine over the cake,for extra flavor.
• Cover the cake with parchment paper and then with foil and store in an airtight container for upto 2 weeks.
  

Thakkali Dosa | Tomato Dosa | Easy Breakfast Recipes

Thakkali dosa

Healthy South Indian Tomato pancake.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Makes: 6 to 8 dosas
Recipe source: Dosai by Chandra Padmanabhan.
Ingredients:

1. Dosa batter - 2 cups
2. Asafoetida ( hing) - 1/4 tsp
3. Cumin seeds- 1/2 tsp
4. Curry leaves,roughly chopped - 1 sprig
5. Salt - to taste
6. Oil /ghee - as required

Grind to a paste:

1. Tomato,roughly chopped - 2 medium
2. Fresh grated coconut- 3 tbsp
3. Green chilies - 1 or 2 ( according to taste)
4. Coriander leaves,chopped - 1 tbsp

Instructions:

In a blender combine together all the ingredients listed under 'Grind to a paste' to form a smooth paste.

Transfer the prepared tomato-coconut paste into a mixing bowl.Next add dosa batter,asafoetida,cumin,curry leaves and salt to taste.

Mix well until combined.Heat a tawa /dosa pan.Lightly brush it with oil..Spread a ladle full of batter on the tawa to form a thin and large circle.Drizzle oil or ghee over the dosa.

When it is cooked and the edges starts to brown ,turn the dosa over to the other side using a spatula.Cook for few more seconds and transfer onto a serving plate.Serve with chutney /sambar.

NOTES

• Adjust the quantity of green chilies according to your taste.
  

Glazed Doughnuts | Step by step recipe

Glazed Doughnuts

Learn how to make light ,fluffy and delicious glazed doughnuts.
Prep Time: 60 minutes
Total Time: 3 Hours 30 minutes
Makes: 10 to 15 Doughnuts
Recipe source: Leitesculinaria, You can find the original recipe here.
Ingredients:
For the dougnuts:

1. Active dry yeast - 3 tbsp
2. Luke warm milk - 1 cup
3. Bread flour- 2 to 2.5 cups( i used approx 3 cups all purpose flour,see notes)
4. Sugar - 2 tbsp,heaped
5. Salt - 1/2 tsp
6. Vanilla extract - 1 tsp
7. Egg yolks- 3 large
8. Butter,at room temperature - 4 tbsp
9. Vegetable oil - for deep frying

For the Chocolate Glaze:

1. Confectioners Sugar - 1.5 cups
2. Cocoa powder- 4 tbsp
3. Milk or water - 2 tbsp ( or as required)
4. Vanilla extract - 1.5 to 2 tsp

Instructions:

In a mixing bowl combine together 2 tbsp yeast and 3/4 cup milk.Mix well until dissolved.Next add 3/4 cup flour.

Mix well to form a smooth paste.Cover and keep this in a warm spot to rise,for about 30 minutes.

In a large bowl ( or bowl of a stand mixer) combine  together the remaining lukewarm milk and yeast.Add sugar,salt,vanilla extract , egg yolks and the prepared yeast-milk-flour mixture.

Mix well until smooth.Now add 1/2 cup flour and mix well.

Now add butter and mix until it becomes incorporated .

Add the remaining flour in batches ,1/4 cup at a time.Knead well for about 5 to 10 minutes ,to form a smooth and soft dough.(If it is too sticky ,add few tbsp of flour and knead again until it turns smooth .)  

Transfer the dough to a large bowl ,cover and refrigerate for at least  1 hour or until it is double in volume .( I left it at room temperature for about 40 minutes).

Transfer the dough onto a lightly floured surface and gently roll out  to 1/2 " thickness.With a douhgnut /cookie cutter cut out 3" diameter rounds with 1" diameter holes.

Place the doughnuts at least 1" apart to a lightly floured tray.Cover loosely with a clean kitchen towel and leave to rise for about 15 to 20 minutes or until doubled in size.To check if the dough is ready,touch it lightly with your fingertip.If the dough quickly bounces back,it isn't ready,if it comes back slowly then the dough is ready.

Heat oil in a heavy bottomed  pan.Carefully place a couple of doughnuts in the oil.The doughnuts should immediately float to the top and puff up.Carefully flip them over to the other side.Fry for 1 to 2 minutes on each side, until golden brown.Transfer onto a clean kitchen towel.Allow it to cool slightly before glazing.Repeat with the remaining doughnuts.

To prepare the chocolate glaze,combine together sugar and cocoa powder in a shallow bowl.Slowly add milk and vanilla .Mix well to form a smooth pourable glaze.

Dip one side of each doughnut into the chocolate glaze.

Let any excess glaze drip off.Transfer them onto a baking sheet /parchment paper /foil.(Sprinkle finely chopped caramelized nuts /sprinkles if desired.) Allow the glaze to set before serving. 

NOTES

• For sugar glaze mix 1.5 cups confectioners sugar with 3 to 4 tbsp of milk /water and 2 tsp vanilla extract.
• I did not have bread flour,so used appr 3 cups all purpose flour.
• Bread flour gives much lighter doughnuts compared to all purpose flour due to its high protein content ,which forms gluten when moistened.This gluten gives elasticity to the dough, so it can trap more air pockets.