Gluten free soft peach tartlets: Let’s celebrate together!
- DIFFICULTY: Easy
- PREPARATION TIME: 15 min
- COOKING TIME: 40 min
- PORTIONS: 6 Tartlets
Introduction:
1 year together with Zerograno Bakery!
It all started 1 year ago, my first recipe, followed by many others. Between anxiety and embarrassment I presented myself to a world I did not know.
The fear of saying the wrong thing, of not liking it, of being a little dull, conditioned me a lot. Every time I had to press that “button” to speak in the stories it became a nightmare.
Little by little, however, the first people arrived, the first comments, the first feedback. Great!
How many things have changed in a year, I look back and see a person who dared so much, going beyond her limits (even if I still have many to overcome). She has transformed her uncertainties about into certainties!
And I owe this to you who are the engine of everything, Thanks!
I will still have a long way to go I know, for now the only certainty I have is to continue to convey my positivity towards Celiac disease with my colored, healthy and gluten free recipes.
Because eating gluten free doesn’t mean giving up on taste!
To celebrate this first year of ZGB I have chosen to prepare these gluten free Soft peach cakes.
A simple dough, which is made in a few minutes, prepared with rice flour, almond flour and a soft and fragrant peach puree. This is a recipe that melts in your mouth!
Now I leave you to the recipe of Gluten free soft peach cakes!
200 g of Rice Flour
20 g of Almond Flour
2 Eggs
1 sp of Acacia Honey
50 ml of Almond Milk s.z.
Q.b Vanilla flavor powder
70 ml of Rice Oil
8 g of Cream of Tartar
2 g of Bicarbonate
4 Peaches
Mixer
Bowl
Whip
Spatula
Mold of 6 for tartlets
Baking paper
Weight scale
Knife
Chopping board
- Soft cakes can be stored at room temperature for 4-5 days in an airtight container.
- You can also freeze them. Whenever you want one, just leave it out of the freezer the night before and heat it up for a few seconds the next morning.
- If you want to serve them as a dessert at the end of a meal at a dinner with friends, I recommend making a generous peach cream and before serving, make a hole in the center, take a few bags, fill it with cream and pour it into the center of the cake.
Method:
Preheat the oven to 180 degrees.
Wash and peel the peaches. Cut them and transfer them to a mixer, blend at maximum speed until they are creamy.
In a bowl pour the flour, vanilla, eggs, honey, peach puree and oil, mix quickly with a whisk. Add the cream of tartar and baking soda, keep stirring and finally pour in the milk. Incorporate slowly with a spatula, transfer the dough into a mold. For this recipe I used a silicone mold but you can use any mold you have available, you just need to line it with baking paper.
Bake the tartlets at 180 degrees for 40 minutes. As soon as they are cooked, take them out of the oven and let them cool on a rack.
Your gluten-free soft peach cakes are ready. Serve with a sprinkling of icing sugar and sprinkles of Greek yogurt.
A huge thanks to those who have always followed and supported me in this beautiful adventure. Thanks also to those who have recently started doing it!
Roberta / ZGB
