The other night we were in the mood for something sweet to munch on and quick to make, so I decided to bake a batch of my gluten free gingerbread cookies and by the time we had finished dinner, they were out of the oven, filling the house with their conmforting, spicy scent.
After dinner we had some sort of sugar rush, so we also grabbed a jar of jam and spread some on our gingerbreads (don’t judge … please ) and while munching on a cookie, in a very focused and absorbed way (so much so that I thought: looks like I baked cookies for meditation .. ) my sweetheart asks: could you bake a jam tart, using this same cookie dough?
I think about it for a sec. Well of course I could! And what’s the best jam to go with a spicy pie crust? Orange: it’s what comes to mind immediately.
I slightly modified the recipe for the cookies, but this gluten free, vegan gingerbread orange tart is just as easy and quick to bake!
You will want to share it with friends and family, chit chatting while sipping a hot cup of tea 😉
Let me know if you try it and don’t forget to tag me on Instagram @sweetsensitivefree to show me your creations!
Ciao!
Sonia
- 80 gr gluten free buckwheat flour
- 80 gr gluten free almond flour
- 140 gr gluten free (potato) starch
- 30 gr brown sugar
- pinch of salt
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 1/2 tsp nutmeg powder
- grated zest of an orange
- 120 gr vegan butter or margarine
- 3 tbsp water
- 1 jar orange jam
- 1 more orange for decoration
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In a bowl mix well the dry ingredients first then add the margarine and the water and mix everything with a spoon at first, then with your hands until all the ingredients are well incorporated and dough is compact and uniform
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shape the dough into a ball, wrap it with plastic wrap and refrigerate for at least 30 minutes
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pre-heat the oven at 320° F / 180 C
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grease a baking pan and put the dough into the pan (save some for the decoration if you want), spreading it out by pushing it with your hands and the help of a glass, leaving it half a inch taller on the sides
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fill the crust with the orange jam and decorate with orange slices and the remaining dough
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bake for 25-30 minutes and let it cool down before slicing it!
![🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
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Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
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🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes](http://instagram.fymy1-1.fna.fbcdn.net/vp/bfe014c05bb2633c87f823b6b0a40019/5DFA4FDD/t51.2885-15/sh0.08/e35/c0.135.1080.1080a/s640x640/66202245_371313860248903_274815833297780895_n.jpg?_nc_ht=instagram.fymy1-1.fna.fbcdn.net&_nc_cat=107 "🇬🇧 I noticed there’s a lot of galettes going on here on the Instagram lately and as per usual I get inspired to make recipes in my #glutenfree #vegan version. So here’s the ingredients and instructions!
.
150 gr gluten free brown rice flour - 50 gr gluten free buckwheat flour - 100 gr gluten free potato starch - 1/2 tsp salt - 130 gr vegan margarine - 6 tbsp water - 500 gr cherry tomatoes - 1 onion - seasoning
.
Mix dry ingredients first, then add margarine and water and mix with a spoon until big crumbs form, then squeeze all the ingredients together with your hands and “knead” until it’s a firm ball of dough. Refrigerate for 30 minutes. Heat oven 180 C° / 350 F. Cut cherry tomatoes in halves, slice the onion, in a bowl season and mix everything with olive oil, salt, oregano. Roll the dough out between two pieces of parchment paper, then remove the top one, move the rest on a baking sheet, add the onions and tomatos mix in the center and fold the outer part of the dough with the help of the bottom parchment paper (yup, it will break a bit, the joys of gluten free, so in that case push the dough together). Bake for 25 minutes. P.S. you can add mixed seeds to the dough and on top before baking.
.
🇮🇹 Galette #senzaglutine, vegan, farcita con pomodorini e cipolle [ricetta nei commenti]
#sweetsensitivefree #foodblog #glutenfreevegan #glutenfreerecipeshare #veganbaking #glutenfreebaking #allergyfriendly #lactosefree #senzaglutinesenzalattosio
#senzaglutinemacongusto #foodphotography #foodblogfeed #summerrecipes")
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