Rosso - 50 Quick and Simple Gluten FREE Chocolate Recipes

50 Quick and Simple Gluten FREE Chocolate Recipes

Santina Russo

www.EffortlessPaleoRecipes.com

Copyright by Santina Russo

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No part of this book may be copied or transmitted in any format, including the physical or digital version, without expressed written permission of the author.

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Table of Contents

Introduction

Weve all been there, hosting the whole family for the holidays, in charge of all the cooking, baking and hospitality.

To complicate matters even further, Uncle Jim isnt eating carbs, someones sister is now following a paleo diet and several others have intolerance to gluten.

Dont make matters any harder on yourself than necessary.

Use this cookbook to whip up countless desserts, breakfast items and savory dishes that are gluten-friendly.

The best part is that all the recipes contain chocolate and are just in time for Easter. Be the hero this holiday whether youre hosting or bringing a dish to pass.

Those with no diet restrictions will be amazed when they hear the pudding pop theyve been enjoying is gluten free! No one will ever know these dishes meet specific diet restrictionsuntil you tell them!

Breakfast Options

Crepes with Caramelized Bananas and Nutella Sauce

Crepes:

• 8 ounces milk (1 cup)
• 8 ounces egg (4 large eggs)
• 2 ounces millet flour
• 1 ounce tapioca starch
• 1/2 ounce teff flour
• 1/2 ounce brown rice flour
• 1 teaspoon ground chia seed (such as Salba brand)
• Pinch of kosher salt
• 1/2 teaspoon organic pure cane sugar
• 1/2 teaspoon pure vanilla extract

Caramelized bananas:

• 2 or more bananas, sliced vertically and then horizontally
• Butter
• Pure dark brown sugar

Nutella sauce:

• Nutella
• Milk

Make the crepe batter by combining all the dry ingredients together in a large glass bowl. Add the remaining crepe components and whisk vigorously until everything is combined and you have a smooth batter; set aside for 40-50 minutes.

Place a large skillet or crepe pan onto medium heat and mist with cooking spray or a little oil. Give batter one last stir and pour a small amount into the pan, tilting to cover as much surface area as possible.

There should be a very thin layer of batter on the pan. Cook for a minute before flipping and another 30 seconds- 1 minute on the second side. Remove to a wire rack to let cool. Repeat until all crepes are made.

Meanwhile, melt sugar and butter in a saucepan on medium heat. Use your judgment on how much is necessary, depending on how sweet you want the sauce and how many bananas you are using. Let cook until syrupy.

While this is happening, combine a few tablespoons each milk and Nutella in a small glass bowl. Whisk vigorously until smooth and pourable. Add more milk if necessary.

To assemble, top a crepe with bananas and a dollop of Nutella mixture. Roll or fold up and enjoy immediately.

Gluten-Free Peppermint Chocolate Swirls

• 1/2 tub Earth Balance Soy free butter (at room temperature)
• 1 cup Sugar
• 2 cups Bob's Red Mill Gluten Free flour
• 1 teaspoon vanilla
• 2 teaspoons peppermint extract
• cup crushed Spangler candy canes

Cream together the butter and sugar in a mixer, adding the vanilla and then the flour, in cup increments.

Divide the dough between two bowls, adding cocoa powder to one and the candy canes and peppermint extract to the other, mixing to combine. On a floured surface, roll the cocoa powder dough out to inch in thickness.

Do the same for the peppermint dough, ultimately placing the peppermint dough on top of the chocolate one. Roll up like a jelly roll and sprinkle on the extra candy cane pieces.

Freeze the log on a sheet tray for 25-30 minutes. Set oven to 350 degrees. Slice into inch rounds and back for 11-13 minutes.

Dark Chocolate Toffee Truffles

• 10 ounce package Nestle Toll House Dark Chocolate Morsels
• 2/3 cup heavy cream
• 1 teaspoon pure vanilla extract
• 1 cup toffee bits

Pour the chocolate chips into a glass bowl and set aside. Place the heavy cream into a small saucepan over medium-high heat and bring just up to boil.

Pour the cream over the chocolate chips and let stand 1-2 minutes. Whisk chocolate and cream together until it forms a smooth sauce and all cream is incorporated into the chocolate. Whisk vanilla extract in.

Cover bowl with plastic wrap and place into the refrigerator until cooled and hardened, 2-3 hours.

Using a small ice cream scoop or teaspoon, form hardened chocolate mixture into balls that are roughly 1 inch in diameter. If desired, roll the balls into additional cocoa powder or toffee candy. Refrigerate leftovers.

Gluten-Free and Vegan Oatmeal Chocolate Chip Banana Pancakes (Gluten-Free and Vegan!)

• 2 medium Ripe Bananas, Cut Into Chunks
• cups Unsweetened Vanilla Almond Milk
• 1 cup Old-fashioned Rolled Oats (gluten-free If Desired)
• 1- teaspoon Baking Powder
• teaspoons Salt
• 2 Tablespoons (Heaping) Chocolate Chips, Vegan If You Prefer

Put the first 2 ingredients into a blender and pulse/blend for 30 seconds or until smooth and incorporated. Add in next 3 ingredients and blend for an additional minute, or until smooth.

Set this mixture aside for 5-10 minutes. Once mixture has thickened, its ready to use.

Place a large Teflon-coated skillet or griddle onto medium heat. Spray with vegan cooking spray. Using a cup measuring cup, place batter onto the skillet.

Top each pancake with several chocolate chips. Flip pancake over when tiny bubbles are visible, roughly 2-3 minutes. Flip and cook for 2 minutes on the other side. Serve with fruit.

Dark Chocolate and Raspberry Panna Cotta

Dark Chocolate Panna Cotta:

• 1 cup Nestl Toll House Dark Chocolate Morsels
• cup heavy cream
• cup granulated sugar
• 2 gelatin sheets or 2 teaspoons powdered gelatin or 1 (.25 oz.) unflavored gelatin packet

Raspberry Panna Cotta:

• cup heavy cream
• Cup granulated sugar
• 2 gelatin sheets or 2 teaspoons powdered gelatin or 1 (.25 oz.) unflavored gelatin packet
• 1 carton (6 ounces) fresh raspberries, pureed & strained

Make chocolate panna cotta first. Microwave the chocolate chips in microwave-safe bowl for 40-50 seconds. Stir chips until they are all melted and a smooth consistency. Place a small saucepot on the stove set to medium and pour in the sugar and cream.

Let this go until it has warmed through and the sugar has dissolved. Combine the gelatin with a bit of cold water and let stand for 6-10 minutes, or until bloomed. Whisk chocolate into heavy cream until incorporated.

Remove gelatin from water, squeezing out the excess, and add to the cream and chocolate, whisking until combined.

Place 12 martini glasses or champagne flutes onto a sheet tray and divide half of the chocolate panna cotta mixture equally among them. Place the tray into the refrigerator to get cold for roughly 20-25 minutes. Keep the other half warm in the interim by covering with plastic.

Meanwhile, prepare the raspberry panna cotta by blooming the gelatin in cold water for 6-10 minutes. As before, heat the cream and sugar on medium heat in a saucepan until sugar dissolves; squeeze excess water from gelatin and add to this mixture.