If you are hosting this year’s Christmas Party, it’s easy to create gluten free Christmas canapés. Instead of using bread for crostini, substitute seasoned sweet potato rounds. Bake, and then top with your favourite fillings. Be imaginative with toppings; pea puree with ham hock and pomegranate jam is full of traditional flavours, black bean with a vegan yoghurt and mango is tropical and exotic and beet Tzatziki is so pretty it belongs on any party table. For a hipster gluten free version of pigs in blankets, wrap strips of Haloumi and rosemary in maple bacon and grill until the bacon is crisp and the Haloumi is melting.
When it comes to Christmas treats, friands, an Aussie take on a French classic, are a light and easy-to-make gluten free substitute for mince pies. The recipe here calls for a mince pie topping but you can use all kinds of variations .Try them with pistachio nuts and stem ginger, or cranberry, orange and walnut. Delicious served warmed with brandy butter and glass of gluten- free beer!
Christmas Friends with Mince Pie Topping
Makes 12 muffin or cupcake size cakes.
250 gr of icing sugar
125 gr of ground almonds
75gr of gluten free plain flour
180 gr of melted butter
6 egg whites
Zest of 1 orange
1 jar of gluten free mince pie filling
A few fresh cranberries
Preheat the oven to 180 degrees.
Grease the tins thoroughly. (I like to use silicone)
Sift the first three ingredients into a bowl.
Separate and beat the eggs, discarding the yolks.
Add the melted butter and orange zest.
Fill the muffin cups 3/4s full. Top each one with a tablespoon of mince pie filling
and top with a couple of cranberries. Bake for 15-20 minutes. When cool, removed from tin and dust generously with icing sugar.