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Blueberry Goat Cheese Basil Gateau: Gluten and Cow's Milk Free
Gluten and Cow Milk Free Recipes
As more information becomes available learning about and getting experience with gluten free flours continues, but I've come a long way with the ones that best suit our tastes.
Developing a new recipe is always an interesting adventure and it is very satisfying when one I've worked on turns out this well. If you saw my recent scones recipe hub you may be thinking, "Hmmm, this recipe is a little too similar."
Even though the titles repeat some basic ingredients, this dessert recipe has some distinct differences. By using both recipes you take the wonderful flavors from a weekend bruch to a fancy dinner party.
If you have not seen the recipe for scones, check it out via the above link and read up on the inspiration for my use of basil with blueberries. Having served both of these to guests I can now promise you won't be disappointed if you give either one of these a go, nor will your guests.
Though the various ingredients make for a longer list than you may expect, the method is easy. The bit of extra effort it takes to put this from-scratch dessert together may be saved for special occasions but it will definitely be time well spent.
When blueberry season hits and berries are plentiful you may even decide to couple up and freeze one for later use. If so, be sure to cool it completely and wrap it well before putting it in the freezer.
Blueberry Goat Cheese Basil Gateau with Lemon Coconut Glaze
- 1/2 Cup Oat Flour
- 1/2 Cup Almond Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Cinnamon
- 1/2 Cup Coconut Oil, Slightly Softened
- 2/3 Cup Brown Sugar
- 2 Large Eggs
- 1/4 Cup Almond Milk
- 2 Teaspoons Lemon Juice
- 1 Teaspoon Vanilla Extract
- 8 Ounces Goat Cheese
- 2-3 Tablespoons Basil, Chopped
- 1 Large Egg
- 2 Teaspoons Lemon Zest
- 1 - 1 1/2 Cups Blueberries, Fresh or Frozen
- 1/2 Cup Sliced Almonds, Optional
- Preheat the oven to 350 degrees F.
- Grease the sides of a 9-inch round cake pan. Line the bottom with a circle of parchment paper, then lightly dust the pan with oat flour.
- Sift together the flours, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the coconut oil until creamy. Gradually add 1 cup light brown sugar and beat for approximately one minute until light and well blended.
- Add the eggs, one at a time, beating for approximately two minutes after each addition.
- Alternately, add one-half of the flour mixture and one-half of the almond milk, beating briefly on low after each addition. Repeat.
- Mix in the lemon juice, vanilla extract and basil.
- Pour the cake batter into the prepared baking pan.
- In a medium mixing bowl beat the goat cheese, 1/2 cup sugar, 1 teaspoon coconut flour, 1 egg, and the lemon zest for approximately two minutes until very smooth and creamy.
- Spoon this cheese mixture over the cake batter, leaving a one-inch margin exposed around the perimeter of the cake.
- If using the sliced almonds, sprinkled them around the outside edge of the cake, then spread the blueberries over the goat cheese mixture in one layer.
- Bake for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake for about 20 minutes, loosen sides, turn onto serving plate and remove parchment paper.
- Yields 8 (or 16) pie shaped slices.
- Store any leftovers in refrigerator.
Coconut Filled Lemon Glaze
Lemon Coconut Glaze
In a small mixing bowl stir 1/2 Cup Confectioner's Sugar, 1 Teaspoon Coconut Flour, Juice of 1 Lemon together until smooth, then stir in 1/4 Cup Coconut Flakes.
Cover and refrigerate for at least 1 hour.
Pour over cooled cake.
A Few Tips:
• For those who must avoid eggs, ground flax seed could replace them in this recipe. Keep in mind though, that using that substitute in the goat cheese mixture will dramatically change its appearance.
• Experience tells me that using all oat flour or a combination of other gluten free flours would work just as well as the ones I initially used and listed here, but I would not like garbanzo flour in this recipe.
• I soaked the coconut in the lemon glaze overnight, and then added a bit more just before putting it on the gateau. The amount of coconut might need to be adjusted according to the amount of juice that you get from the lemon.
• The Lemon Glaze topping is definitely optional. You could make a blueberry syrup, sprinkle plain powdered sugar on top, or use a coconut milk whipped topping, but none is necessary.
• Goat cheese is fairly easy to obtain in markets today, even Costco carries it, but you can make it if you have access to goat's milk. There are loads of simple instructions for making home made cheese available on the web.
• We have decided that we would add another teaspoon of basil and that this recipe would make a great summer meal combined with a salad.