INDIAN- ALMOND AND PISTACHIO DESSERT (GLUTEN-FREE)
Posting this as something different to try as a sweet treat that is gluten-free. From the cookbook "cooking school Indian". One hour needed for the dessert to set after cooked
Provided by Jubes
Categories Candy
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a heavy based saucepan. Stir well.
- Add in the ground almonds, sugar and cream . Stir well. Reduce heat and stir constantly for 10-12 minutes, scraping the base of the saucepan.
- Increase the heat until the mixture turns a little darker in colour.
- Transfer the almond mixture to a large, shallow serving dish and smooth the top with the back of a spoon. You want the mixture to be around 1/4 inch thick as a minimum.
- Decorate the top of the dessert with the chopped almonds and pistachio nuts.
- Leave to set for 1 hour and then cut into diamond shapes and serve cold.
Nutrition Facts : Calories 1424.7, Fat 98.3, SaturatedFat 32.1, Cholesterol 128.2, Sodium 54.2, Carbohydrate 126.5, Fiber 13.2, Sugar 104.4, Protein 25.4
FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)
An Ed Halmagyi "Fast Ed" recipe. Flourless cake made using ground pistachios and almonds. Gluten-free as it contains no flours and gluten-free ingredients
Provided by Jubes
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C Grease and line a 24 cm round cake tin.
- Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
- Press half the mixture into the base of the lined tin.
- Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
- Add the 2nd layer of cake mixture to the tin and press inches.
- Scatter the cake with the remaining pistachios.
- Bake for 35 minutes, until golden, then cool on a wire rack.
- Serve with honey and extra yoghurt.
ITALIAN PISTACHIO COOKIES (GLUTEN/GRAIN/SUGAR-FREE)
This is a wonderful recipe I created that is not only free of grains but also sugar and gluten! - via www.GastroChef.org
Provided by gastrochef101
Categories Dessert
Time 30m
Yield 24 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 325°C.
- In a food processor or blender, blend 1 cup of hulled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
- Combine almond and pistachio flours and egg whites and mix well.
- Gently warm ¼ cup of unpasteurized honey on low to make it easy to mix and stir into almond pistachio mix.
- At this step if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don't want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
- On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
- Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
- Flatten balls slightly with a fork and bake for 12-15 minutes.
- Allow cookies to bake longer if you find the cookies too soft to the touch.
- Enjoy!
Nutrition Facts : Calories 83.8, Fat 3.6, SaturatedFat 0.4, Sodium 4.9, Carbohydrate 11, Fiber 1, Sugar 3.5, Protein 2.7
PISTACHIO DESSERT
When I first fixed dinner for my father in law, he put this in his mouth and just sit there, I had no idea, I thought he wanted to spit it out, but once he swallowed it, he said he loved it and just wanted to hold it in his mouth. This was his very favorite, and everyone loves this. The cream cheese layer is sometimes hard to spread, I use the back of a large spoon and run cold water over it. Prep time includes 4 hours in the fridge before serving.
Provided by Melaine
Categories Dessert
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix butter flour and pecans together.
- Press in 9 x 13 pan.
- Bake ar 350 for 15 minutes.
- Cream together cream cheese, powdered sugar and cool whip.
- Spread on cooled crust.
- Make pistachio pudding with 2 cups milk.
- Spread over cheese layer.
- Top with a thin layer of cool whip and sprinkle with nuts.
- Refrigerate for 4 hours before serving. Store in refrigerater.
Nutrition Facts : Calories 281.4, Fat 20.8, SaturatedFat 11.5, Cholesterol 41.2, Sodium 131.8, Carbohydrate 22.2, Fiber 0.7, Sugar 13.5, Protein 2.9
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