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Digital Subscriptions > Gluten-Free Heaven > Gluten-Free Heaven July 2019 > SWEET TREATS

SWEET TREATS

Satisfy your sweet cravings with these tasty bites!

WE LOV E… CHOCOLATE OR ANGE TOR T E pg8 3 // ALMOND CAKE pg8 5 // TIRAMISU pg 8 6

For the rhubarb frangipane tart, see page 89

Paleo fruit cookies

By Ambra Torelli (www.littlebitesofbeauty.com) GF DF EF V

Makes 40 | Prep 15 mins | Cook 15 mins | Calories 32 (per cookie)

FOR THE COOKIES

40g (1½oz) tigernut flour

50g (1¾oz) arrowroot flour

50g (1¾oz) cassava flour

30g (1oz) coconut milk

1/8 tsp ginger powder

1/8 tsp cinnamon powder

70g (2¾oz) coconut oil, melted

1 tbsp vanilla extract

2 tbsp fruit liqueur or Limoncello or Moscato (the alcohol will evaporate while baking). If you need to avoid this, use unsweetened apple juice

2 tbsp freeze-dried strawberries or raspberries, crushed

2 tbsp freeze-dried banana, crushed

2 tbsp candied orange zest (if you can’t find shopbought, make your own)

FOR THE CANDIED ORANGE ZEST

grated zest of ½ an orange

1 tbsp maple syrup

½ tsp vanilla extract

115ml (4floz) plus 60ml (2floz) water

For the candied orange zest

1 Wash the orange well, slice into quarters, then remove the pulp and as much of the white pith as possible with a knife.

2 Dice the orange zest in little bits, add them to 115ml (4floz) water and boil for 20 minutes. Strain, then add 60ml (2floz) water together with the maple syrup and vanilla to a pan and bring to a boil. Simmer on low for 20 minutes, adding more water of needed.

For the cookies

1 Preheat the oven to 180ºC/Gas Mark 4.

2 Combine all the ingredients in a bowl (except for the dehydrated fruit and candied orange), mix and knead well until you get a nice and smooth ball of dough. To save time, you can combine them all in a food processor.

3 Place the ball of dough over a sheet of parchment paper, cover with another sheet of paper and flatten down with your hands.

4 Sprinkle the crushed freeze-dried fruit and candied orange bits over the flattened dough, cover it again with parchment paper, then roll down again until 5mm (¼in) thick.

5 Carve out cookies using your favourite cookie cutter, then bake in the oven for 15 minutes.

3 sugar fudge

By Baking Mad (www.bakingmad.com)

GF EF V

Makes 80 pieces | Prep 20 mins | Cook 10 mins | Calories 45 (per piece)

400ml (14fl oz) double cream

450g (1lb) light or dark Muscovado or molasses (we like Billington’s)

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, to perfectly coincide with the latest reign of sun to fall on our shores. This month we take al fresco dining to another level, with delicious and classic recipes that make eating outdoors so much more fun. To add to that, we have a selection of picnic goodies up for winning including an electric cool bag, a delightful picnic blanket and a soda stream with exciting summery flavours to enjoy in the garden! Also this issue, we put gluten-free booze to the test, try a seven-day gut reset, enjoy a summery fruit burst and discover the best first foods for tiny taste buds. We also have the latest products, news and seasonal info you'll find in every issue.