Irena’s food blogI want to introduce you to Irena of “My Wandering Spoon”. Irena’s food blog features many great treats, including children oriented cooking featuring her “All about kids” section, and she also includes a section devoted to baking. I am looking forward to the recipe Irena is sharing which introduces us to new dough she has created. I love the fact that this dough and recipe is 100% gluten free!
Irena of My Wandering SpoonPlease join me in welcoming Irena, of My Wandering Spoon!
About Irena
I am a mom, wife, certified nutrition and wellness consultant and foodie. I made my first bread when I was 14. My love for food, cooking, fresh ingredients, nutrition, writing, blogging, coaching and healthy lifestyle which I’m pursuing for my family and friends is growing every day. I have a great passion for baking, inventing new recipes and finding wonderful, easy and delicious gluten free, allergen free and nutritious healthy meal ideas.
I hope everybody will like and find interesting Amaranth Cups with Rhubarb Pecan Filling.
The Recipe
Amaranth Cups with Rhubarb Pecan Filling
I am constantly experimenting and trying to make new dough, good one, which will taste wonderful and will have great texture too.
I am very pleased with this recipe how it came out because it is versatile, gluten free and absolutely delicious.
Everybody can enjoy this brilliant dessert.
Dough is made from two types of flour: Amaranth and Sweet Rice flour.
Amaranth flour is gluten free flour, contains fiber and iron, it is a good source of calcium and is high in protein. Sweet rice flour adds lightness and texture to gluten free baked goods.
For the filling I used rhubarb and pecans.
Makes 14 mini cups
| Ingredients | ||
| 5 | Stalks | Rhubarb, chopped |
| 1 | Each | Juice squeezed from fresh orange or lemon |
| 1 | Cup | Light brown sugar |
| 1 | Tsp | Vanilla sugar |
| 1/3 | Cup | Pecans, ground |
| 1/3 | Cup | Amaranth flour |
| 1 | Cup | Sweet rice flour |
| ¼ | Cup | Sweet cream butter, cold, cut into little chunks |
| ¼ | Cup | Water, cold |
| Procedure Steps | |
| 1. | On the medium heat, using a large pot, add cut rhubarb, sugar and juice from the orange or lemon (whatever you prefer more). Bring to a boil and cook for an additional 8 minutes or until sugar starts to caramelize. When mixture has cooled down add ground pecans. Mix and set aside. |
| 2. | Using a stand mixer combine the amaranth and sweet rice flour. Slowly add the cold butter chunks. When dough starts to form add just a tiny bit of water until dough is completely formed, not too sticky. |
| 3. | Preheat the oven to 400° F. Using a non stick cupcake pan, use your hands to start forming the dough around the inside wall and bottom of the cupcake molds, making a hole in the middle of the dough to form a cup. Bake the cups for 8 minutes. |
| 4. | Stuff the cups with rhubarb pecan mixture. Bake for an additional 20 minutes. |
Amaranth Cups with Rhubarb Pecan FillingYou can enjoy this lovely dessert warm or leave them covered on the room temperature up to 2 days.
Bon Appetit!!
Nutrition facts –1 mini cup
Cal 90, cal from fat19, dietary fiber 5%, cholesterol 1%, protein 4g.
I want to thank Irena for sharing this wonderful gluten free dessert treat!
Cajun Chef Ryan
=:~)
©2011 CCR
17 responses so far ↓
1 Amanda @ Bakingwithoutabox // Feb 4, 2011 at 1:19 pm
Oh wow! Those little pastry cups with such sweet crunchy filling. Love it. Wonderful guest post!
2 Priscilla - She's Cookin' // Feb 4, 2011 at 1:25 pm
Thank you Irena for your delicious and unique gluten free dessert. The rhubarb, pecans, and fruit juices add a healthy note that I’m always looking for, and I actually have rhubarb in my garden. Thanks, Chef Ryan for Irena’s guest post!
3 Guest Blog Post: Irena of My Wandering Spoon | CookingPlanet // Feb 4, 2011 at 2:11 pm
[…] Guest Blog Post: Irena of My Wandering Spoon […]
4 Sandra // Feb 4, 2011 at 6:33 pm
This looks great, and healthy dessert..for anytime of the day! Thank you Irena for wonderful recipe and thanks Cajun Chef Ryan for sharing this darling guest with us!
5 claudia lamascolo/aka pegasuslegend // Feb 4, 2011 at 6:38 pm
oh boy these look delicious!
6 Ingeborg // Feb 4, 2011 at 8:53 pm
Welcome, Irena! The wee cups look delicious. Thank you to Chef Ryan for introducing us to you!
7 Steve // Feb 4, 2011 at 10:41 pm
Any dessert that utilizes rhubarb successfully is something I’m going to note and try myself
8 irena // Feb 5, 2011 at 1:30 am
Thank you so much everybody for the lovely comments, glad that you like these little tasty cups and Chef Ryan, thank you for the opportunity, I really appreciate it….
let’s continue cooking and creating!
9 zenobia // Feb 5, 2011 at 8:17 am
Sure looks wholesomely delish! Half these ingredients I will never find in India 🙁
10 Leanne @ Healthful Pursuit // Feb 5, 2011 at 9:27 am
Yum, this recipe looks delicious! I rarely bake with amaranth flour, I’ll have to give it a try! Thanks for stopping by my blog, Irena!
11 Irena // Feb 5, 2011 at 11:55 am
Leanne , thank you for visiting Cajun Chef Ryan’s blog and reading my guest post, happy that you like it:)
12 zerrin // Feb 5, 2011 at 1:42 pm
Thanks Ryan for introducing Irena to us. She’s sharing a perfect treat here. These look yummy! I love the dough you make here and the filling sounds so appealing! I will absolutely share it with my friends in search for gluten-free recipes.
13 Barbara Bakes // Feb 5, 2011 at 11:04 pm
I’m enjoying your guest posts. So fun to learn more about fellow food bloggers. Love the flavor combination in these.
14 Tiffany // Feb 6, 2011 at 5:59 pm
Rhubard and pecan sounds so delish!
15 Emily @Cleanliness // Feb 8, 2011 at 10:45 am
What a wonderful post!
16 cribs // Feb 8, 2011 at 8:58 pm
What a cool recipe. I would love to try this one. This is something nice and different.
17 Magic of Spice // Feb 9, 2011 at 6:44 pm
Hi Irena, wow these look so good. I really love the sound of this filling 🙂
Great guest post Chef Ryan