So GoodDec/Jan 2013 Issue

Baking with Cranberries: 7 Sweet Gluten-Free Desserts

Our author caps your Thanksgiving Dinner with a host of memorable gluten-free recipes.

[Updated: May 18, 2015]

Photo by Colette Martin

Photo by Colette Martin

Turkey dinner wouldn’t be the same without cranberry sauce but fall’s fabulous fruit also makes a terrific breakfast, snack or dessert, particularly around the holidays. Naturally tart, the cranberry marries well with fresh apples for a smooth blend. Pair it with pineapples for added sweetness or with orange to accentuate the bite. When baked, the cranberry softens and mellows, making it juicy and irresistible. Combined with gluten-free whole grains, it delivers memorable, mouthwatering baked goods.

One of the biggest holiday challenges for families is how to accommodate special dietary needs, especially at large gatherings. When I invite guests into my home, I strive to make meals that everyone at the table can safely eat. These recipes were developed to help you do just that.

Imagine serving Pancakes with Cranberry Maple Syrup for breakfast on Christmas morning, Cranberry Orange Quick Bread and Cranberry Coffee Cake for brunch with friends and Apple Cranberry Tarts for a holiday open house. These great cranberry recipes–all made without gluten, dairy or eggs–are safe for guests with common food allergies and are guaranteed to delight your family and friends.


Gluten-Free Cranberry Orange Quick Bread

SERVES 12

The flavors of cranberry and orange come together in this hearty quick bread. This loaf works equally well as a side for a large holiday meal, sliced and toasted for breakfast or given as a hostess gift for a holiday party. Try making it as mini-loaves for presents.

2 cups Multi-Grain Flour Blend or gluten-free flour blend of choice
1 tablespoon flax meal
teaspoon xanthan gum
3 teaspoons baking powder
teaspoon salt
cup original unsweetened hemp milk or milk of choice
cup orange juice
cup unsweetened applesauce
⅓ cup grape seed oil or mild-tasting vegetable oil of choice
⅓ cup honey or light agave nectar
1 cup cranberries, roughly chopped
1 tablespoons orange zest

1. Preheat oven to 350F. Lightly oil a loaf pan.

2. Combine flour blend, flax meal, xanthan gum, baking powder and salt in a bowl. Set aside.

3. Combine milk, orange juice, applesauce, oil and honey in a large mixing bowl. Blend on medium speed, about 2 minutes.

4. Add dry ingredients and blend until smooth. Add cranberries and orange zest. Blend on low just to combine.

5. Pour batter into prepared pan. Bake in preheated oven for 55 to 60 minutes until a toothpick inserted comes out clean.

Each serving contains 183 calories, 7g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 195mg sodium, 28g carbohydrate, 2g fiber, 2g protein.

Gluten-Free Soft-Baked Oatmeal Cranberry Cookies

MAKES 24 COOKIES

Here’s a gluten-free, allergy-friendly twist on classic oatmeal cookies. These delicious treats are made with cranberries instead of raisins, a great choice for holiday cookie swaps.

1 cups Multi-Grain Flour Blend or gluten-free flour blend of choice
cup gluten-free quick-cooking oats
teaspoon xanthan gum
cup packed brown sugar
teaspoon salt
1 teaspoon baking powder
cup sunflower oil or mild-tasting vegetable oil of choice
cup flax gel* or 2 eggs**
teaspoon pure vanilla extract
2 tablespoons water
cup dried sweetened cranberries

1. Preheat oven to 350F. Line a cookie sheet with parchment paper.

2. Combine flour, oats, xanthan gum, brown sugar, salt, and baking powder. Set aside.

3. Combine oil, flax gel, vanilla and water. Beat until blended, about 1 minute.

4. Gradually add dry ingredients to wet mixture, mixing until a sticky batter forms. Stir in cranberries by hand.

5. Use a large spoon or cookie scoop and damp fingers to form the cookies. Place them on prepared cookie sheet, leaving space in between. Gently flatten tops.

6. Place in preheated oven and bake for 18 to 20 minutes until tops are lightly browned.

Each cookie contains 150 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 41mg sodium, 16g carbohydrate, 1g fiber, 1g protein.

*To make Flax Gel, whisk 2 tablespoons flax meal (or chia seeds or salba seeds) with 6 tablespoons warm water; let sit 5 minutes until thickened.

**TIP If using eggs, add 1 additional teaspoon vanilla. If dough seems dry, add 1 additional tablespoon water.


Allergy-Friendly Cranberry Pancakes

SERVES 8

These allergy-friendly pancakes will please even your fussiest guests. Serve with warm Cranberry Maple Syrup

2 cups Multi-Grain Flour Blend or gluten-free flour blend of choice
teaspoon xanthan gum
3 teaspoons baking powder
teaspoon salt
3 tablespoons sugar
3 tablespoons grape seed oil or mild-tasting vegetable oil of choice + 1 tablespoon for skillet
1 teaspoon pure vanilla extract
3 teaspoons egg replacer (mixed with 4 tablespoons warm water) or 2 eggs
2 cups unsweetened hemp milk or milk of choice

1. Combine flour blend, xanthan gum, baking powder, salt and sugar. Set aside.

2. Whisk together oil, vanilla, egg replacer and milk until well blended.

3. Stir in dry ingredients. Whisk 3 to 5 minutes until a smooth batter is formed.

4. Heat a large non-stick skillet on medium-high heat for 2 minutes. Add 1 tablespoon oil and reduce heat to medium-low.

5. Spoon batter into skillet to form pancakes of desired size. When tops of pancakes show small bubbles and bubbles start to burst, flip pancakes with a spatula. Remove pancakes from skillet when both sides are lightly browned. Continue making pancakes until all batter is used. Add additional oil to the pan to prevent sticking, as needed. If batter is too thick, add more milk of choice, 1 tablespoon at a time.

Each serving with syrup contains 270 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 326mg sodium, 38g carbohydrate, 2g fiber, 4g protein.
Each serving without syrup contains 216 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 325mg sodium, 24g carbohydrate,2g fiber, 4g protein.

© Monika Adamczyk/123RF.com

© Monika Adamczyk/123RF.com


Gluten-FreeCranberry Maple Syrup

MAKES 1 CUP

Drizzle syrup over Cranberry Pancakes for a special breakfast. Make this recipe first and let it simmer while preparing pancakes.

1 cup whole cranberries
cup sugar
tablespoon lemon juice
⅓ cup water
cup pure maple syrup

1. Place cranberries, sugar, lemon juice and water in a medium saucepan. Boil on medium heat, stirring occasionally, 8 to 12 minutes or until all cranberries have popped and mixture starts to thicken.

2. Place a mesh strainer over a large heat-resistant bowl and strain cranberry mixture. The liquid will filter through and cranberries will remain in the strainer. Reserve strained fruit to serve with pancakes, if desired.

3. Return liquid to saucepan and add maple syrup. Heat on low until pancakes are ready to serve.

Each tablespoon contains 54 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 14g carbohydrate, 0g fiber, 0g protein.

Photo by Colette Martin

Photo by Colette Martin

Apple Cranberry Tarts

Gluten-Free Apple Cranberry Tarts

SERVES 12

A delicious alternative to traditional apple pie, these crowd-pleasing tarts are rustic and flavorful. You can replace the 2 cups of flour with an equal amount of gluten-free all-purpose flour blend but choose a blend that contains at least 25 percent starch. Omit xanthan gum and salt if already in your blend.

cup brown rice flour
cup sorghum flour
cup tapioca starch/flour
teaspoon xanthan gum
teaspoon salt
2 tablespoons granulated sugar
10 tablespoons coconut oil or dairy-free shortening of choice or butter, chilled no more than 5 minutes
6-8 tablespoons cold water, as needed

Filling

1 cups peeled apples, diced (about 2 large apples)
1 cup whole cranberries
1 tablespoons fresh lime juice
2 tablespoons cornstarch or starch of choice
2 tablespoons granulated sugar
1 cup peeled apple slices (about 1 large apple)
1 tablespoon turbinado sugar, optional

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. Combine flours, xanthan gum, salt and granulated sugar.

3. Drop coconut oil in tablespoon-size chunks on top of flour mixture. (Coconut oil should be chilled but not hard.) Use a pastry cutter or pastry fork to cut coconut oil into flour mixture.

4. When mixture is crumbly, add 4 tablespoons cold water. Continue cutting ingredients together. Add up to 4 additional tablespoons water, 1 tablespoon at a time, until dough forms.

5. Separate dough into 2 equal-size disks. Cover with plastic wrap and refrigerate while preparing filling.

6. Mix 1 cups diced apples and 1 cup cranberries together in a bowl. Add lime juice and stir with fruit.

7. In a separate bowl, combine cornstarch and sugar. Add to fruit and toss until fruit is thinly coated with dry ingredients.

8. Retrieve dough from refrigerator. Use a rolling pin to gently roll each disk into a thin round layer, about 10 to 11 inches in diameter.

9. Use a spatula to gently lift crusts and place them on prepared baking sheet. Roll out edges of each crust so that dough is about inch thick.

10. Layer sliced apples in the center of each crust to form a pinwheel. Scoop apple-cranberry mixture around the pinwheel, leaving about 1 inch of dough at edges. Discard any extra liquid.

11. Use your hands to form tarts by folding edges of crusts over the filling. If desired, sprinkle turbinado sugar over the center and edges of tarts.

12. Place in preheated oven and bake 35 to 40 minutes until cranberries pop and filling is bubbling.

Each serving contains 213 calories, 12g total fat, 10g saturated fat, 0g trans fat, 0mg cholesterol, 105mg sodium, 27g carbohydrate, 2g fiber, 2g protein.

Gluten-Free Cranberry Pineapple Squares

SERVES 16

The sweetness of pineapple balances the tartness of cranberries in this spin on a classic treat. They won’t last long—they’re that good!

1 cups Multi-Grain Flour Blend or gluten-free flour blend of choice
teaspoon xanthan gum
1 cup gluten-free quick cooking oats
cup light brown sugar, packed
teaspoon salt
1 teaspoon baking powder
8 tablespoons organic shortening of choice or butter, cold
2 tablespoons water
1 cup Cranberry Pineapple Jam

1. Preheat oven to 350F. Line a 9x9-inch baking dish with parchment paper. Lightly grease parchment with oil.

2. Combine flour, xanthan gum, oats, brown sugar, salt and baking powder in a large bowl.

3. Using a pastry cutter, cut shortening into flour mixture until mixture is crumbly. Add water and continue mixing for another minute. Mixture will be sticky.

4. Distribute two-thirds of mixture in the bottom of prepared baking dish, spreading to edges. Gently pat it down to create bottom layer of bars.

5. Scoop Cranberry Pineapple Jam on top of this layer in tablespoon-size portions, gently spreading jam to cover the bottom layer. Leave -inch along the edges uncovered. Use entire batch of Cranberry Pineapple Jam.

6. Sprinkle remaining flour mixture on top of jam layer and lightly pat down. (It’s okay if filling peeks through.)

7. Place in preheated oven and bake 30 to 34 minutes until top is lightly browned and filling is bubbling. Let cool at least an hour. Lift cake from the baking dish. Cut into squares with a sharp knife.

Cranberry Pineapple Jam

MAKES ABOUT 1 CUP

This recipe can be made up to a week ahead. (Store in the refrigerator and bring to room temperature before using in Cranberry Pineapple Squares.)

1 cups whole cranberries
cup pineapple, diced
cup sugar
1 tablespoon water
1 tablespoon lime juice

1. Combine cranberries, pineapple, sugar and water in a bowl and refrigerate 30 minutes until sugar liquefies.

2. Place mixture in a medium non-aluminum saucepan. Boil on medium heat 10 to 12 minutes, stirring occasionally, until the cranberries pop.

3. Add lime juice and continue boiling 5 to 8 minutes, stirring frequently, until mixture thickens. Allow jam to cool completely before spreading it over batter of Cranberry Pineapple Squares.

Each serving of Cranberry Pineapple Squares contains 167 calories, 7g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 61mg sodium, 26g carbohydrate, 1g fiber, 1g protein.

Cranberry Coffee Cake

Gluten-Free Cranberry Coffee Cake

SERVES 16

This coffee cake has the added surprise of a cranberry filling, making it colorful and festive for a holiday breakfast or brunch. The topping adds just the right amount of sweetness.

2 cups Multi-Grain Flour Blend or gluten-free flour blend of choice
teaspoon xanthan gum
4 teaspoons baking powder
teaspoon salt
5 tablespoons organic shortening of choice or butter, softened
cup sugar
cup unsweetened applesauce
1 cup original unsweetened hemp milk or milk of choice
1 teaspoon pure vanilla extract
1 cup Cranberry Jam

Topping

⅔ cup gluten-free oat flour
cup light brown sugar
3 tablespoons organic shortening of choice, chilled

1. Preheat oven to 350F. Lightly grease a 9x9-inch or 8x10-inch baking dish.

2. Combine flour blend, xanthan gum, baking powder and salt. Set aside.

3. Using a mixer, beat together shortening and sugar on medium speed for 5 to 6 minutes until fluffy.

4. Add applesauce, milk and vanilla to sugar mixture. Blend on medium-low speed for 2 to 3 minutes. Add dry ingredients and blend on medium-high speed about 2 minutes until smooth.

5. Pour batter into prepared baking dish, spreading it to sides of pan.

6. Layer 1 cup Cranberry Jam over batter, leaving about -inch at edges uncovered.

7. To make topping, combine oat flour and brown sugar in a large mixing bowl, using a pastry cutter. Cut in shortening, using pastry cutter to work shortening into flour mixture until crumbly.

8. Layer topping over jam, covering to the edges.

9. Place in preheated oven and bake 40 to 44 minutes until a toothpick inserted in center comes out clean.

Cranberry Jam

MAKES ABOUT 1 CUPS

This recipe can be made up to a week ahead. (Store in the refrigerator and bring to room temperature before using in Cranberry Coffee Cake.)

2 cups whole cranberries
1 cup peeled apples, diced (1 large apple)
1 cup sugar
2 tablespoons water
1 tablespoon lemon juice

1. Combine cranberries, apples, sugar and water in a bowl and refrigerate 30 minutes. The sugar will liquefy.

2. Place mixture in a medium non-aluminum saucepan. Boil on medium heat 10 to 12 minutes, stirring occasionally until cranberries have popped. Use a potato masher to break up any apple chunks.

3. Add lemon juice and continue boiling 5 to 8 minutes until mixture has thickened. Allow jam to cool completely before spreading it over batter of Cranberry Coffee Cake.

Each serving of Cranberry Coffee Cake contains 229 calories, 7g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 171mg sodium, 40g carbohydrate, 1g fiber, 2g protein.
Food-allergy mom Colette Martin (learningtoeatallergyfree.com) is author of Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking Without Wheat, Gluten, Dairy, Eggs, Soy or Nuts.

Multi-Grain Flour Blend

MAKES 2 CUPS

cup brown rice flour
cup sorghum flour
cup amaranth flour
cup tapioca starch/flour

Combine all ingredients until well blended. Store in the refrigerator in a covered container until used.

Each cup contains 483 calories, 5g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 9mg sodium, 101g carbohydrate, 9g fiber, 13g protein.

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