Gluten-free Christmas Persimmon Pudding Recipe

December 22nd, 2010 yum Posted in Baked Goods, Christmas, Dairy Free, Dessert, Go Ahead Honey Event, Holiday, Persimmon 7 Comments »

I seem to recall some days ago promising you all a Christmas pudding. I ended up writing an entirely different post about the loss of my cat Neko and I was amazed at the response I got from all of my wonderful, compassionate readers. I had been self-conscious about posting something so very painfully personal, but I realized after writing it that my experience was not exactly personal- it is one shared by anyone who has shared their lives with a pet and lost them. Thank you to all of you who responded with kind words and shared your own experiences with your beloved pets. Each and every comment was very precious and brought me a great deal of comfort. And now, my dear readers, I would like to give you something for this holiday season. Here is that pudding recipe that I was supposed to post. I think it is worth the wait, and also the perfect entry for the most recent Family Traditions themed edition of Go Ahead Honey it is Gluten-free, hosted by Carol of Simply Gluten-free.

This monthly themed food-blogger event was started by Naomi of Straight Into Bed Cakefree & Dried, and celebrates glorious gluten-free food.
Looking for info on future editions? Here is the list of past and present hosts of Go Ahead, Honey.

I mentioned in this post on Amaranth Sorghum Persimmon Muffins that we had a persimmon tree in our back yard. They are delightful for snacking on, but one can only eat so many, and the idea of using them in baking appealed to me. I scoured the internet looking for creative ideas and came across a very interesting recipe for a (gluten) persimmon pudding. I adapted it to be gluten-free and suit our tastes for a Thanksgiving dessert and found it delightful. I’m very in favor of any dessert you can light on fire. It is so festive, and satisfies any latent tendencies for pyromania in a socially acceptable way. This would be lovely for a Christmas dinner, in my opinion. I stored it in the refrigerator so it would keep as long as possible. To refresh it after a day or so in the refrigerator, just microwave a single serving briefly. It is very, very tasty with vanilla ice cream. No dairy? No problem. Soy, rice, or coconut milk offers some beautifully decadent and dairy-free ice cream options.

Do you know how hard it is to get a good photo of a flaming pudding at night? My father-in-law took the above of mother-in-law/grandma holding Baby Yum. I thought it was rather sweet. Here are a few other of my attempts, albeit with a rather unfortunate lack of white balancing. *Sigh*

Here is the DH with creme brulee torch in hand, watching the pudding burn. You should see him tending fire pits… I think we all have an inner pyromaniac, but his is a little closer to the surface than most. If you look closely, you can see a little grey kitty snuggled up on the arm of the couch in the background. It was one of his favorite places to be.

Other gluten-free steamed pudding recipes:

Gluten-free steamed Veg pudding with maple-rhubarb sauce
Gluten-free Sugar-free Steamed Carrot Cake Pudding (YUM!)
Gluten-free Dairy-free Steamed Pudding Recipe
Gluten-free Meyer Lemon Spotted Dick Recipe (Not veg as written. And the name, well, it is a British thing. lol)

Other Gluten-free pudding recipes:
Gluten-free Crockpot Bread Pudding Recipe
Gluten-free Crockpot Chocolate Fudge Pudding Cake Recipe
Gluten-free Orange Almond Bread Pudding Recipe
Gluten-free Old-fashioned Bread Pudding Recipe

This post was shared with Gluten-free Wednesdays and Slightly Indulgent Tuesday.

*I know I am late posting the roundup for Adopt-a-gluten-free Blogger. My apologies, all. I will get it up as soon as I can. Adopt-a-gluten-free-Blogger will take a brief holiday hiatus and be open again for new sign-ups in January.

Gluten-free Dairy-free Persimmon Pudding
1 cup sugar (3/4 cup should work too if you prefer)
1/2 cup margarine (I used Earth Balance)at room temperature
1/2 cup sorghum flour
1/4 cup potato or corn starch (or more sorghum flour)
1/4 cup tapioca starch or arrowroot starch
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. cloves
1/4 tsp. nutmeg
1 cup pureed persimmon pulp
2 tsp. baking soda
2 tsp. warm water
7 tablespoons brandy (should be naturally gluten-free, but check with manufacturer)
1 tsp. vanilla extract
2 eggs, lightly beaten
1 cup raisins
Grease a 5 or 6 cup oven-safe pudding mold that will fit in a large pot with a rack or steaming insert. (You can use Earth balance margarine, palm shortening, or butter if not dairy-free.)

Thoroughly combine sugar and margarine in a large bowl, using a spoon or mixer if you prefer. Sift dry ingredients (flours, and spices-NOT including the baking soda) together and add to the butter. Fold in your persimmon pulp. Drop your baking soda into the warm water and lightly whisk. Add baking soda solution, 3 tablespoons brandy and vanilla to your batter. Add eggs and gently combine. Sprinkle in your raisins, stir, and pour into your buttered mold.

Here is the cool part. Cover the mold (I used aluminum foil) and put on your rack or steamer insert in your large pot. Fill with boiling water halfway up the side of the mold. Put lid on your large pot and simmer 2 1/2 to 3 hours. Let stand a few minutes before you unmold it.

When you serve it, pour 4 tablespoons warmed brandy on the pudding and light it on fire. Should have a gorgeous little blue flame for a bit. If you warm the brandy and let it sit too long before pouring, the alcohol might evaporate and not want to light. In this case, just add a little more brandy and try to relight until *poof* you have a flaming pudding on your table! (Yes, this happened to me)

AddThis Social Bookmark Button

Gluten-free Birthday Party Menu: Vegan Meyer Lemon Cupcake Recipe

July 21st, 2010 yum Posted in Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dessert, Egg Free, JM friendly, Nut Free, Party Food, Party Menu, Rice Free, Sorghum, Soy Free, Vanilla, Vegan, tapioca starch free 9 Comments »

Last weekend on the 17th of July, Baby Yum and I celebrated our respective birthdays with a lovely birthday party full of friends, food, and celebration. It was her first birthday, and it was my… well, let’s just say it was NOT my first birthday. However, it was my first birthday with a darling baby daughter by my side. As usual, I cooked way too much, but since leftovers are lovely things, I didn’t worry too much about it.

Our gluten-free birthday menu included:
Pickled asparagus
Gluten free crackers and red peppers with baba ghanoush or hummus
Grilled asparagus and mushrooms
Roasted lemon eggplant slices with tahini sauce
gluten-free vegan onion rolls
non-veg barbecue
Indian Veg Rajma Chili
Vegan Meyer Lemon English Muffins with homemade Meyer Lemon Marmalade
And not 1 but 3 kinds of gluten-free cupcakes: chocolate, vanilla, and meyer lemon

Wish you could have joined us! The meyer lemon cupcakes were a success, and I thought I would share them here with you. Note that they are similar to my earlier vanilla cupcake recipe but do not contain millet flour.

Here’s some pictures of the festivities:

Gluten Free Vegan Sorghum Meyer Lemon Cupcake Recipe
1 cup hemp milk or other alternative milk
1 1/2 tsp. apple cider vinegar
1 cup sorghum flour
1/4 +1 tbsp cup arrowroot starch or tapioca starch
1 tsp. xanthan gum
2 Tbsp. arrowroot starch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup canola oil
3/4 cup sugar
2 tsp. vanilla extract
1 1/2 tsp lemon extract
1 tbsp. lemon zest (try meyer)
Preheat oven to 350 and line muffin pans with cupcake liners.

Whisk in your apple cider vinegar into your hemp milk and let sit for a few minutes. It won’t curdle much, if at all, but that is ok. If you use another milk like soy it will curdle more and you can use less vinegar.

Beat together your vinegar milk mixture with oil, sugar and extracts. Sift in your flours, xanthan gum, arrowroot starch, baking powder, baking soda and salt and gently stir them in together. Add your lemon zest as the batter begins to come together.

Pour your batter into the cupcake liners and bake for 22 minutes. Cool on a cooling rack and frost right away! They will be more delicate the next day. Refrigerate or freeze if desired.

I frosted this with a combination of Earth Balance Soy-free margarine and sunflower-palm oil shortening whipped with vanilla and confectioner’s sugar. Alternate adding small amounts of meyer lemon juice (if available) with meyer lemon zest (if available) as you add the sugar.

Keeps well frosted overnight in a cupcake keeper.

AddThis Social Bookmark Button