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    Gluten-free, Wheat-free, Dairy-free & Refined Sugar-free Christmas Treats from Around the World
    Gluten-free, Wheat-free, Dairy-free & Refined Sugar-free Christmas Treats from Around the World
    Gluten-free, Wheat-free, Dairy-free & Refined Sugar-free Christmas Treats from Around the World
    Ebook207 pages1 hour

    Gluten-free, Wheat-free, Dairy-free & Refined Sugar-free Christmas Treats from Around the World

    By Eva Detko

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    About this ebook

    Having special dietary requirements can be daunting, especially around Christmas time, but there is no need to feel discouraged or deprived. You can still have your favourite treats and enjoy them! This book brings you 50 wheat-free, gluten-free, dairy-free, soya-free and refined sugar-free Christmas treats. Apart from some favourite classics, such as pumpkin pie, Christmas pudding, mince pies, panettone, and Yule log, this book offers you an opportunity to experience Christmas delicacies from different corners of the world, including Poland, Japan, Puerto Rico, and Canary Islands. Each recipe is accompanied by a comprehensive nutritional analysis, including information for diabetics, and a photo of a finished product. This book is suitable for both novice and experienced cooks.

    LanguageEnglish
    PublisherEva Detko
    Release dateOct 28, 2014
    ISBN9780992725532
    Gluten-free, Wheat-free, Dairy-free & Refined Sugar-free Christmas Treats from Around the World

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      Book preview

      Gluten-free, Wheat-free, Dairy-free & Refined Sugar-free Christmas Treats from Around the World - Eva Detko

      CONTENTS

      Acknowledgments

      Guide to symbols

      Weights and conversions

      Measurements

      Oven temperatures

      Liquid conversions

      Solid conversions

      If you react to wheat or gluten

      If you react to dairy or lactose

      If you are a vegetarian

      If you react to eggs or do not wish to eat them

      If you react to soya or do not wish to eat it

      If you have diabetes

      If you do not want to use stevia

      Some other things you should know before you start using this book

      Ingredients

      Wheat and gluten substitutes

      Dairy substitutes

      Egg replacers

      Stevia and other sugar substitutes

      Understanding glycaemic index and glycaemic load

      Helpful gadgets

      Recipes

      POPPY SEED CAKE ROLL

      MINCE PIES

      CHOCOLATE & COFFEE BUNDT CAKE

      BROA CASTELAR (SWEET POTATO COOKIES)

      BANKETSTAAF (DUTCH CHRISTMAS LOG)

      APPLE & HAZELNUT PIE

      CHOCOLATE-DRIZZLED WREATH SHORTBREAD

      EVA’S PANETTONE

      CASHEW & CRANBERRY FLORENTINES

      BLACK FOREST ROULADE

      TURRÓN DE NAVIDAD (ALMOND NOUGAT)

      PINEAPPLE UPSIDE-DOWN CAKE

      SALTY PISTACHIO CHOCOLATE SANDWICH

      POLVORONES DE CANELE (CINNAMON COOKIES)

      PECAN & VANILLA PIE

      RUSSIAN TEA CAKES

      BÛCHE DE NOËL (YULE LOG)

      CHRISTMAS PUDDING

      AMARETTO SWISS ROLL

      CHOCOLATE CHESTNUT TART

      CASHEW & ALMOND AMARANTH PUDDING

      PISTACHIO COOKIES

      JAPANESE CHRISTMAS CAKE

      CHRISTMAS CHOCOLATE BROWNIES

      GINGER & COCONUT SWEET POTATO TARTLETS

      MARZIPAN TORTE

      GERMAN-STYLE BAKED APPLES (BRATÄPFEL) WITH VANILLA SAUCE

      BASLER BRUNSLI (SWISS CHOCOLATE-ALMOND COOKIES)

      PEACH & POPPY SEED TORTE

      SAFFRON BUNS

      GINGERBREAD REINDEER (UPSIDE-DOWN GINGERBREAD MEN)

      CHOCOLATE MOUSSE TORTE

      FRAGRANT FRUIT & NUT CAKE

      MAJA BLANCA (FILIPINO COCONUT PUDDING)

      WALNUT CAKE ROLL

      ORANGE CHRISTMAS CHOCOLATES

      PANETTONE PUDDING

      DATE & MACADAMIA PINWHEEL COOKIES

      FRUITY COCONUT PUDDING

      MARZIPAN BON BONS

      POLISH GINGER TORTE

      MANTECADITOS (PUERTO RICAN SHORTBREAD) WITH PINEAPPLE JAM

      COCONUT WHITE CHOCOLATE TRUFFLES

      PUMPKIN PIE

      MINT CHOCOLATE CHRISTMAS CUPCAKES

      MELOMAKARONA (GREEK HONEY COOKIES)

      TRUCHAS DE NAVIDAD (SWEET POTATO TURNOVERS)

      PEAR & CINNAMON CHRISTMAS TREE CAKE

      PANFORTE (SPICED ITALIAN FRUIT & NUT CAKE)

      VANILLA CRESCENTS

      About the author

      About this publication

      Acknowledgments

      Dedicated to my wonderful grandma (1929-2013), an inspirational lady who made the best apple pie in the world.

      I will always cherish the memories of us baking together.

      Thank you for this amazing gift.

      A massive thank you to my amazing partner Pete. Thank you for always being there for me, motivating me thorough the difficult times, and celebrating my successes.

      A special thank you to my mum for continuously supporting me in everything I embark on and for providing inspiration for my culinary experiments.

      Thank you to Nigel Wilson of Love Vintage Settings in Chippenham for kindly letting me use his beautiful china that gives the photos the true Christmas feel.

      I would also like to thank Cathy and Andy Thatcher, and Andrea Dell, for rummaging through their lofts looking for Christmas decorations in the middle of the summer.

      Big thanks to our friend, Adam Davidson, for trusting us with his photographic equipment.

      Last but most certainly not least, thank you to both our families, and friends, for sampling the recipes and providing valuable feedback.

      Guide to symbols

      Weights and conversions

      Measurements

      Both imperial and metric measurements are provided in each recipe.

      It is recommended to be consistent with the type of measurements used.

      Nutritional analysis for each recipe is based on metric measurements.

      Conversions to imperial units are approximate (rounded up or down to the nearest 0.5 oz or fl oz). This means that if this is your preferred method of measurement, you should remember that the nutritional information will not be as accurate as it would be if metric measurements were used.

      Tablespoon (tbs) and teaspoon (tsp) measurements used in the recipes are level. Due to differences in spoon sizes, cooks in Australia are advised to use 3 level teaspoons for every tablespoon listed in a recipe.

      Those wishing to use cups are advised to use cup measurements for liquid ingredients only. Even though I provided some approximate cup measurements for solid ingredients, it is recommended to use kitchen scales to measure those more accurately.

      Egg sizes specified in the recipes refer to the UK (and European) egg sizes (small: less than 53 g; medium: 53-63 g; large: 63-73 g). Note that egg sizes in the US, Australia and Canada are different. For example, medium egg in the US weighs: 50-57 g, in Canada: 49-55 g, and in Australia: 42-50 g.

      Oven temperatures

      Liquid conversions

      *Note that these conversions are approximates

      Solid conversions

      *Note that these conversions are approximates (rounded up / down to the nearest 5 g).

      If you react to wheat or gluten

      All the recipes in this book are both wheat and gluten-free (to read my blog about the differences between wheat and gluten, click here). Please note that there are different flour mixes available on the market. If you have coeliac disease, dermatitis herpetiformis, or are otherwise sensitive gluten, you should only buy ingredients and foods that are certified gluten-free. If you have a wheat allergy, you should ensure everything you buy is labeled wheat-free, as gluten-free products often contain wheat flour from which gluten has been removed. The example of that are Glutafin gluten-free flour mixes and products. Glutafin flour mixes contain gluten-free wheat starch and rather disgustingly: sugar, dried glucose syrup, and skimmed milk powder.

      If you wish to use regular dairy products, rather than the offered dairy-free alternatives, feel free to do so but be aware that the nutritional information (including: sugar, fat, calorie content, and estimated glycaemic load information) may change, depending on the alternative used. If you decide to use regular dairy products, I recommend going for the reduced-fat options. I also recommend reducing the overall amount of dairy you consume (to read my blog Dairy - 10 good reasons to give a wide berth, click here).

      If you react to dairy or lactose

      All the recipes in this book are dairy-free. If you react to dairy or lactose and do not seem to react to wheat or gluten, I would still encourage you to consider the wheat-free / gluten-free alternatives offered in this book (to read my blog Wheat and gluten: 10 good reasons to avoid them, click here).

      If you are lactose-intolerant, you may choose to use lactose-free ingredients in place of the dairy-free alternatives offered. Be aware however, that this may affect the nutritional information provided, and does not resolve the issue of dairy being pro-inflammatory, and full of contaminants.

      If you are a vegetarian

      All the recipes in this book are vegetarian. Four of the recipes require the use of gelatine but a vegetarian / vegan alternative can be used.

      If you react to eggs or do not wish to eat them

      11 recipes in this book are naturally egg-free. The remaining recipes do call for eggs, however in the majority of these egg replacers can be used. For more information on which egg replacers to use and

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