I 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!
Please join me in welcoming Irena, of My Wandering Spoon!
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.
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
|1||Each||Juice squeezed from fresh orange or lemon|
|1||Cup||Light brown sugar|
|1||Cup||Sweet rice flour|
|¼||Cup||Sweet cream butter, cold, cut into little chunks|
|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.|
You can enjoy this lovely dessert warm or leave them covered on the room temperature up to 2 days.
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