Weekend Recipe Round-Up: 3 Sweet Gluten Free Treats

RESCU is bringing you weekly video recipe round-ups to ensure your weekend is filled with the most delicious meals and tasty treats.

This week, we’ve got your weekend sorted with these 3 gluten free sweets to treat yourself, without the all-too-familiar guilty feeling!

Click below to watch video recipes of gluten free treats from some of our favourite chefs. From gluten free chocolate profiteroles, lemon polenta cake and apple crumple, these recipes are guaranteed to hit your sweet spot in all the right places.

Did you miss a recipe round up? These 3 healthy green juice recipes is a must-try.

 

Gluten Free Chocolate Profiteroles Recipe

Video via Jamie Oliver’s Food Tube

Lemon Polenta Cake Recipe

Video via Martha Stewart

Gluten Free Apple Crumble Recipe

Video via Woolworths

Dairy Free & Gluten Free Lemon Curd Tart Recipe

Whip up a batch to share and watch as ten tarts turns into a single crumb in seconds…

Makes: 10
Free from: gluten and dairy

gluten-free-lemon-tart

Ingredients

Tart shells

2 tablespoons Bioglan Coconut Oil, melted, plus extra, for greasing
1½ cups (180g) almond meal
¼ cup (45g) buckwheat flour
2 tablespoons Bioglan Chia Seeds
2 pitted medjool dates
2½ tablespoons pure maple syrup
1 teaspoon vanilla extract
1 tablespoon water
fresh berries, to serve

Lemon curd

½ cup (125ml) fresh lemon juice
1 tablespoon finely grated lemon zest
2 free-range eggs
2 free-range egg yolks
2½ tablespoons pure maple syrup
3½ tablespoons Bioglan Coconut Oil

Directions 

1. Preheat the oven to 140°C (Gas 2). Grease 10 holes of a 1/3 cup (80ml) capacity muffin tin with coconut oil.

2. Put the almond meal, buckwheat flour, chia seeds, dates, maple syrup, coconut oil and vanilla extract in a food processor or high-powered blender and blend until combined. Add the water and process until the mixture forms a dough-like consistency, adding extra water if it is too dry. Press into muffin holes and bake for 25 minutes or until the tart shells are slightly golden and crisp.

3. Meanwhile, to make the lemon curd, place a small saucepan over a larger saucepan of simmering water, making sure the smaller saucepan isn’t touching the water. Reduce the heat to low. Pour in the lemon juice, lemon zest, eggs, egg yolks and maple syrup and whisk until combined. Gradually whisk in the coconut oil, 1 tablespoon at a time, until it is completely melted. Continue whisking until the mixture gradually thickens to the consistency of lemon curd. Remove from the heat and cover the surface with plastic wrap to prevent a skin forming. Allow to cool completely, then place in the fridge to firm up.

4. Once the tart shells are cool, fill with the lemon curd and top with a fresh berry.

The Superfoods Kitchen book is available from Health 365 RRP is $29.95

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