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Super Easy Gluten Free Recipes for Dinner Party

Below are some gluten free recipes for dinner party.

I love to get baking at this time of year that makes everyone feel like they’re not missing out at all.

gluten-free-recipes-for-dinner-party


1. Gluten and Dairy free fruit mince tarts

Super Easy Pastry

Ingredients

½ cup gluten free self raising flour. You can use non self-raising flour and add ½ tsp baking powder.

¾ cup +1 tablespoon gluten free plain flour

1 tablespoon + 3 tsp caster sugar

120g cold butter (we use olivani to make it dairy free), cut into pieces

1 large egg

Instructions

Place flour, sugar, and butter in a food processor, combining on medium speed for 20 – 30 seconds until the mixture looks like fine breadcrumbs.

Add egg and process for a further 20 – 30 seconds until mixture clumps together like dough.

Place a large square of cling wrap on the bench and scoop the pastry out onto the wrap, forming a ball.

Wrap and place in the refrigerator for at least 1 hour.


2. Fruit Mince Filling

Ingredients

400g apple (whichever you prefer), finely diced skin on

200g raisins

80g cranberries

1/2tsp each of cinnamon, nutmeg, and ginger

½ orange plus zest

400ml fresh juice (apple or orange works well)

1 tsp vanilla extract

Instructions

Combine all ingredients in a pot. Simmer over a gentle heat for 30 minutes.

Keep the mixture moist by adding more juice if needed. Simmer for another 30 minutes.

Whilst the fruit mince filling is cooking, roll out ¾ of your pastry on a floured surface (remember to use gluten free flour if wanting the recipe gluten free).

Use a chilled rolling pin to make the pastry easier to work with. This can be achieved through either putting an ordinary rolling pin in the freezer for a short period of time OR purchasing a rolling pin that enables ice to be put in the centre of it.

Put the rolling pin back into the freezer when you have finished rolling out this section of pastry.

Using a wide rimmed glass, cut your pastry into lots of medium sized circles. Large enough to sit in a muffin tin hole.

Grease 24 muffin tin holes and place each circle inside one. Making sure the pastry reaches the top. Fill with the cooked fruit mince.

Heat oven to 180 degrees Celsius.

Take the chilled rolling pin out of the freezer and roll your remaining pastry out onto a floured surface.

Cut into strips or unique shapes. Arrange strips into a lattice pattern on top of fruit mince.

Place fruit mince pies in oven for 20 minutes (or until golden brown and pastry is cooked through).


3. Soft Gluten Free Gingerbread Shapes

Ingredients

1 ½ cups gluten free flour

½ teaspoon baking powder

1 ½ teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon salt

½ cup packed brown sugar

6 tablespoons butter (we use olivani to keep it dairy free)

2 tablespoons maple syrup

1 tablespoon honey

1 egg

½ teaspoon vanilla extract

Instructions

In a bowl place flour, baking powder, spices, and salt. Whisk well to combine.

Add brown sugar, and whisk again to combine.

.Create a well in the center and add in all other ingredients. Mix well until dough is thick and sticky.

Placing the dough in the freezer for 1 – 2 hours will make it easier to handle. Place cold dough on floured surface. Sprinkle with more flour and cover with baking paper.

Using your chilled rolling pin flatten out dough by rolling over the baking paper with dough underneath.

Dip your party cookie cutters in flour.

Take off the baking paper and cut the dough into shapes. Place shapes on a baking tray lined with baking paper.

Combine remaining dough, re-roll, and continue process until all dough is cut into shapes. Place in the freezer again, covered, for around 10 minutes.

Whilst dough is chilling, preheat the oven to 170 degrees Celsius fan bake.

Once oven has reached its temperature and the dough is set, place the cookies in the oven for 8 – 10 minutes.


4. Pecan Pie

Super Easy Pastry

Ingredients

½ cup gluten free self raising flour (we use Edmonds or countdown ‘free from’ brand). You can use non self-raising flour and add ½ tsp baking powder.

¾ cup +1 tablespoon gluten free plain flour

1 tablespoon + 3 tsp caster sugar

120g cold butter (we use olivani to make it dairy free), cut into pieces

1 large egg

Instructions

Place flour, sugar, and butter in a food processor, combining on medium speed for 20 – 30 seconds until the mixture looks like fine breadcrumbs.

Add egg and process for a further 20 – 30 seconds until mixture clumps together like dough.

Place a large square of cling wrap on the bench and scoop the pastry out onto the wrap, forming a ball.

Wrap and place in the refrigerator for at least 1 hour.


5. Pecan Filling

Ingredients

½ cup pitted dates, medjool are best

½ cup boiling water

3 large eggs

½ cup light corn syrup

2 tablespoons butter (olivani if you want it to be dairy free)

1 teaspoon vanilla extract

1 ½ cups pecan halves, chopped

Instructions

Combine dates and boiling water in a heatproof bowl. Let stand for approx. 1 hour.

Preheat oven to 200 degrees Celsius.

Remove chilled pastry and roll between two sheets of floured baking paper. Use a chilled rolling pin.

Transfer pastry into pie tin and trim edges. Prick pastry several times with a fork.

Place pie weights on top and bake until crust is just golden (approx. 12 – 15 minutes)

Whilst pie crust is baking, prepare the filling. Pulse dates and water in a food processor to form a smooth paste. Pour into large mixing bowl.

Whisk in eggs, corn syrup, melted butter, and vanilla. Fold in the pecans.

Once the pastry has finished reduce oven temperature to 180 degrees Celsius.

Pour mixture into warm pastry case.

Bake approx. 30 minutes or until pie is set around the edges and has hardly any jiggle in the center when wobbled slightly. Let cool for 2 hours or more before serving.

*you will need a 9inch/23cm shallow pie dish for this recipe


6. Super Simple Sugar Cookies

Ingredients

1 cup gluten free flour

¾ cup almond flour

¼ teaspoon salt

8 tablespoons unsalted butter (olivani to make it dairy free)

½ cup white sugar

1 egg

1 teaspoon vanilla extract

Instructions

Take two bowls. In one bowl whisk flours and salt together. In second bowl beat butter and sugar until well blended.

Beat in eggs and vanilla essence until combined.

Gradually beat the dry ingredients into the bowl with the wet ingredients. Make sure they are well combined.

Cut a large square of plastic wrap. Place dough in a ball on it and wrap. Refrigerate for at least 1 hour.

Lightly flour a sheet of baking paper. Place dough on it. Put another piece of floured baking paper on top.

Roll out dough using chilled rolling pin.

Remove the top baking paper and cut out Christmas shapes from the dough using floured cookie cutters. Continue until all dough is cut into shapes. Refreeze dough if it is getting too soft.

Place all cookies in a freezer for 30 minutes.

Preheat oven to 170 degrees Celsius fan bake.

Bake cookies for 12 minutes or until browned on the bottom.Allow to cool before icing.


7. Pumpkin Pie

I never quite understood a sweet pumpkin recipe. In adulthood when I met my American husband and experienced my first Thanksgiving, I was still rather sceptical of this traditional dish. However being all wife-like and knowing he was away from his family on our first thanksgiving married, I decided to make a pumpkin pie. Low and behold it was so yummy!


Now I see it popping up in kiwi Christmases, so thought I’d share this recipe for those who want to give it a crack. I promise it doesn’t actually taste like your roast pumpkin!


Super Easy Pastry

Ingredients

½ cup gluten free self raising flour (we use Edmonds or countdown ‘free from’ brand). You can use non self-raising flour and add ½ tsp baking powder.

¾ cup +1 tablespoon gluten free plain flour

1 tablespoon + 3 tsp caster sugar

120g cold butter (we use olivani to make it dairy free), cut into pieces

Instructions

Place flour, sugar, and butter in a food processor, combining on medium speed for 20 – 30 seconds until the mixture looks like fine breadcrumbs.

Add egg and process for a further 20 – 30 seconds until mixture clumps together like dough.

Place a large square of cling wrap on the bench and scoop the pastry out onto the wrap, forming a ball.

Wrap and place in the refrigerator for at least 1 hour.


8. Filling

Ingredients

1 can pumpkin (425g) or you can bake or steam the equivalent of butternut pumpkin. Then mash it.

1/3 cup brown sugar

2 tablespoons honey

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

2 eggs lightly beaten

1 teaspoon vanilla extract

¾ cup coconut cream

Instructions

Preheat oven to 190 degrees Celsius, fan bake.

Blend together all ingredients except coconut cream.

Gradually stir in coconut cream.

Roll out pastry dough. Do not prick pastry.

Pour filling into into pastry shell.

Bake for 20 minutes, cover the edges of the pie with tin foil to prevent over browning. Take tin foil off and bake for a further 20 minutes or until filling appears set.

Cool slightly and sprinkle with icing sugar. Can be served warm or cold.

A healthy lifestyle is very important for us as parents 

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