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

SWEET TREATS

Give in to your cravings with a hit of sweetness!

WE LOV E… CHOCOLATE CHEESECAKE pg8 8 // TEMBLEQUE p g9 1 // CHERRY PIE pg9 4

For the berry pavlova, see page 92

Berry loaf cake

By Veronica Lavenia (www.instagram.com/veronicalavenia_/)

GF V

Serves 6-8 | Prep 15 mins | Cook 45 mins | Calories 266 (per serving)

2 free-range eggs 80g (3oz) raw coconut sugar 250g (9oz) brown rice flour, sifted 1 tsp gluten-free baking powder grated zest of 1 lemon 150g (5½oz) fresh ricotta 150g (5½oz) berries of your choice, washed

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

2 In a bowl, beat the eggs with the sugar until a light and sparkling mixture is obtained.

3 Mix the flour with the baking powder and the lemon zest and add to the egg mixture. Add the ricotta cheese, continuing to mix. Add the berries and fold in gently.

4 Pour the mixture into a mould and cover with baking parchment, then bake in the oven for 45 minutes.

No churn easy raspberry ripple ice-cream

By Clarence Court Eggs (www.clarencecourt.co.uk)

GF V

Serves 8 | Prep 15 mins plus freezing | Cook none | Calories 275 (per serving)

300g (10½oz) fresh raspberries 3 Clarence Court Eggs, separated (Burford Brown for a light orange hue in the ice cream) 100g (3½oz) icing sugar 300ml (10floz) double cream 100ml (3½floz) condensed milk

1 Place half the raspberries in a sieve and press through well into a mixing bowl underneath. Stir in half the icing sugar to thicken a little and set aside.

2 Place the egg whites in a large mixing bowl and the yolks in another.

3 Using an electric mixer, whisk the egg whites until stiff. Add the remaining icing sugar a little at a time and keep whisking until stiffpeaks. Set aside.

4 Whisk the egg yolks until light and fluffy.

5 In a separate large bowl, whisk the cream and condensed milk together to soft peaks. Fold in the egg yolks and whipped whites until smooth and thickened. Gently ripple in the raspberry coulis. Add some whole raspberries if you want, or keep them for serving.

6 Spoon the mixture into a suitable freezer container and place in the freezer for 4 hours. Cover with clingfilm and freeze for a further 4 hours, or overnight.

Chickpea cookie dough

By Bioglan Superfoods (www.bioglansuperfoods.co.uk)

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About Gluten-Free Heaven

Welcome to the latest issue of Gluten-Free Heaven, packed as always with 101 seasonal gluten-free recipes, perfect for the summer sunshine. This issue we celebrate summer puddings, with enticing dishes such as Eton mess, Swiss rolls, Key lime pie, cheesecakes and many more. We also focus on festival street food, lunchtime snacks, speedy midweek meals and weekend treats. Also this issue, we look at how to start up your own gluten-free business, put the spotlight on Mr lee's, put gluten-free confectionery to the test, check out the latest news and discover what products are new to the shelves.