The gluten-free stocking of the Befana – Italian Cuisine

The gluten-free stocking of the Befana


Ideas and ideas for sweets and treats to be included in a gluten-free Epiphany sock, for celiac children of all ages

The Befana comes at night, you know. But if she has to enter the house of a celiac or intolerant child with her broken shoes, things get complicated. What can the good old woman put in the sock of those who cannot consume gluten? Obviously you can select desserts of all kinds among the gluten free guarantee products. Or it can be done in home. Obviously a leading role can be played by fruit, fresh (oranges and mandarins always give color and scent) or dry. And then you can add chocolate and candies, taking care to select them among the "safe" ones. The extra touch, however, what will not make you feel the lack of other products not tolerated, is the realization of small home made delights. Here are some greedy and completely gluten-free ideas

Puffed rice chocolates, pistachios and pine nuts

It starts by melting, separately, 150 g of dark chocolate, 150 g of milk chocolate and 150 g of white chocolate. In a bowl, mix 60 g of safe puffed rice with the same number of shelled pistachios and pine nuts. Each type of chocolate incorporates one third of mixed rice and dried fruit, then arrange the mixture obtained in well-spaced piles on one or more trays lined with baking paper. Put the sweets in the refrigerator to cool until the chocolate has solidified, before transferring them to colored tins or food bags.

meringues

It seems like a complex preparation, but it is not, it only takes a little time. After weighing them, whisk the egg whites of 4 eggs until stiff, with a pinch of salt. We will proceed first at low speed, then gradually at ever higher speed. Got one very swollen and soft mass, a quantity of sugar equal to double the weight of the egg whites is added, little by little. Continue to work until the mixture is firm and shiny. It is placed in bows with a pastry bag on a baking sheet lined with parchment paper and baked in the oven at 80 ° C for about 4 hours.

Marzipan sweets

Finely chop 150 g of almonds and mix them with the same amount of sugar, a teaspoon of orange blossom water and 2 tablespoons of unmounted egg white. Work to obtain a firm mixture, adding more egg white if necessary. Divide the mixture into balls, arrange them on a baking sheet lined with parchment paper and let them rest for a whole night, then brush them with egg white and brown them in the oven at 250 ° C for about 10 minutes.

Candied peels

To prepare the candied peel, you must first peel some oranges and cut the peel into sticks. After putting them in a saucepan, cover them with cold water, bring to a boil and drain. Repeat this operation 4 times, then put the peels back into the saucepan and sprinkle them with sugar: calculate 4 or 5 tablespoons of sugar for the peel of 4 oranges. Add a little water and boil them until they are candied. Let them dry before packing: if you like, you can dip them in chocolate melted dark chocolate, then let them dry again.

Crisp

Briefly toast 500 g of almonds in the oven (or if you prefer hazelnuts, pistachios, or mixed dried fruit). Put 300 g of sugar and a little water in a saucepan, bring to low heat and prepare a rather dark caramel. Pour the dried fruit into the caramel, remove immediately from the heat and pour the mixture into a pan greased with oil. Level with a spatula and let the brittle cool, then cut it into pieces.

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