Gluten-free and Egg-free Recipes (with some Dairy-free options)

Posts tagged ‘rum’

Strawberry Daiquiri

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The third strawberry recipe is one for the adults, though a version could be made for the younger ones by omitting the rum. I looked at several recipes before just having a go to see what would work. To get the sugar to dissolve, I used icing sugar. To ensure it is gluten-free, make sure to check that if you are using an icing mixture, that the starch is corn cornstarch and not wheat cornstarch.

Ingredients

100 g ice cubes

1 punnet (250 g) strawberries (cut up)

100 g rum

20 g lime juice

36 g icing sugar/mixture (adjust to your own taste)

Method

  1. Add to a blender or thermocooker and blend until mixed. For the Bellini I think I did speed 10 for 10 seconds. Repeat if needed.

Tips

For an alcohol-free version you could use rum essence, or just omit and use some soda water or lemonade (but omit the added sugar). As always, please drink responsibly.

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Gluten-free and Egg-free Rum Balls

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I’ve been away on holidays for a little while but now we’re back to normal at home I figured it was time for some Christmas cooking. This recipe is based on one my friend’s mother gave me some years ago and has been modified to make it gluten-free. I noticed recently that someone published a recipe that is basically the same as this one, with the exception that there’s no mixed fruit in it. If you don’t like the dried fruit, just leave it out. This is a double recipe so if you don’t want as many, just halve the amounts.

Ingredients

500 g gluten-free biscuits, crushed in a food processor (I used the Leda gluten-free arrowroot biscuits – 2.5 packets)

210 g coconut

300 g mixed fruit

48 g cocoa

2 tins (each tin is 395 g) sweetened condensed milk

80 ml rum

extra coconut for rolling

Method

1. In a large mixing bowl combine the biscuit crumbs, coconut, mixed fruit and cocoa and mix well.

2. Make a well in the centre of the mix and add the condensed milk and rum. Mix thoroughly.

3. Refrigerate for about 30 minutes to firm the mixture.

4. Take small spoonfuls and roll into a ball then roll in extra coconut. Keep refrigerated.