Category: GLUTEN FREE

Addictive Pistachio Panna Cotta with Raspberry Sauce… colourful dessert you will love

Pistachio Panna Cotta with Raspberry Sauce … a gently set, smooth, soft no gelatine panna cotta, with pistachios really adding Spring feels. The bright, vibrant raspberries add just the right tang to every spoon of this dessert. You could use a strawberry sauce too or perhaps a deep saffron jelly to top it.

Hello Spring. There’s an energy in the air and everything feels lighter already. It’s a welcome break from a long, cold winter, though it’s turning out to be a very short Spring. We barely had two weeks of below 20C temperatures and now we’re well into the 30’s, a sign that summer is well on it’s way.

I had some pistachios left over from an earlier collaboration with the USDA and had been waiting to make a pistachio panna cotta for a bit. The set is never easy to get when you go the no gelatine way. It’s also not the same as a jiggly, smooth, jelly like classic gelatine panna cotta set because of differing properties of the plant based setting agent, agar agar. This is the brand I use. The good thing about using agar agar is that you can adjust the quantities, reheat the mixture and begin again if the set is not to your liking.

I reached this panna cotta set after several attempts. Even if the classic panna cotta jiggle was missing, the taste of this Pistachio Panna Cotta with raspberry sauce was sublime. Smooth, soft, gentle, rich, delicious, indulgent … pistachios can offer so much to a simple dessert, it’s amazing!

One look at the collage above, and you can easily tell that pistachio is one of my favourite ingredients in desserts. It’s also so absolutely versatile as a topping, a garnish for a pop of colour. Pistachios pair beautifully with some of my favourite flavours – saffron, strawberries, chocolate, rose, orange, mangoes, apricots, cherries, plums, vanilla too. And of course with raspberries like in the Pistachio Panna Cotta!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Buy the Panna Cotta Molds

Print

Pistachio Panna Cotta with Raspberry Sauce

I love using natural colours of ingredients in desserts and this pistachio panna cotta is one of my new favourites. The #nogelatine dessert is as simple as can be, and requires just 4 ingredients.
Makes 4 X 150g servings
Course Dessert
Cuisine Indian, Italian
Keyword agar agar, chocolate, cream, eggfree, eggless, gluten free, no bake, vegetarian
Prep Time 1 hour
Cook Time 5 minutes
Setting 8 hours
Total Time 9 hours 5 minutes
Servings 4 people

Ingredients

Pistachio panna cotta

  • 300 g cream 25% fat
  • 2 1/4 tsp agar agar
  • 100 g milk
  • 75 g castor sugar
  • 200 g pistachios blanched/peeled

Raspberry sauce

  • 85 g frozen raspberries
  • 25 g sugar
  • 1/8 tsp agar agar

Instructions

Pistachio panna cotta

  • Whisk together the cream, milk, sugar and agar agar in a heavy bottom saucepan. Simmer stirring constantly for 2-3 minutes to activate the agar agar.
  • Add the pistachios and blend until smooth.
  • Pour into molds and refrigerate to set overnight. If you are using silicon molds, you can place them in the freezer until frozen, then demold and leave in the fridge for 2-3 hours to defrost.

Raspberry sauce

  • Simmer together until soft and slightly thick.
  • Strain and use.

Video

Recipes with Pistachio
Spring Recipes
Desserts with Berries
Indian Inspired Desserts
Eggless Desserts
Panna Cotta Recipes

So Delicious! 10 Eggless Spring Desserts almost too pretty to eat. Make them now…

So Delicious! 10 Eggless Spring Desserts almost too pretty to eat, so refreshing, so fun! That favourite time of the year where there’s new energy everywhere … new leaves, buds, shoots, nests being made, baby birds fluttering around; the world is literally born again!

Hello Spring! It’s only late February and this year Spring has arrived too early, the temperatures already hitting an astonishing 30C. It’s been the hottest February in decades yet somehow it’s a sign of the times with unpredictable weather. The mulberry tree is already showing fruit, and the festival of colour Holi is around the corner.

Staying in tune with the weather, here are some pretty and pretty refreshing desserts for this time of the year. They are eggless, they are simple and they have light, fresh appeal! These are charming, colourful desserts that find their way to our table over and over again. Hopefully they will keep you charmed too, make you happy!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

More SPRING recipes
More EGGLESS desserts
More FRUIT BASED recipes here

Eggless Strawberry Charlotte Cake
As delicious as it is pretty! Light buttery addictive eggless homemade lady fingers build up the sides, a spiral baked of the same dough make the base. The filling is a silky smooth cream in two flavours, strawberry and vanilla bean, separated by a layer of fresh strawberries. It's a special cake, quite irresistible.
Check out this recipe
Eggless Baked Lime Curd White Chocolate Pudding
Light, dreamy, mousse like and bowl scraping good, here’s a baked eggless pudding that’ll have you hooked.
Check out this recipe
Eggless Strawberry Love Cake
This is a cavity cake filled with everything that screams love – the most perfect strawberries, luscious dark chocolate cream, then an indulgent vanilla bean cream, all wrapped in a mandarin flavoured eggless sponge.
Check out this recipe
Eggless Saffron Pistachio Cupcakes with Saffron Buttercream
Sweet dreams are made of these! Festive, simple and ever so delicious, these are literal cupcakes baked in demitasse cups. Perfect for anytime, especially now. 
Check out this recipe
Eggless Strawberry Fraisier Dessert Box
The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Check out this recipe
Eggless Lime Curd Trifles
When life gives you limes {or lemons}, you just have to make these! Also, the eggless lime curd is just amazing!
Check out this recipe
Eggless Strawberry Orange Tart Cake
A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It's now officially the season I love most where luscious strawberries paint the bazaar red, and the best oranges are here too. I'm back to making my favourite bake, a cake in my new tart tin, and I'm loving it. The cake is as simple as can be. A one bowl, part wholegrain eggless sponge to which I added orange zest. I loved the natural orange hue the cake took on. 
Check out this recipe
Vegan Rose Coconut Pudding
A light, refreshing vegan jelly pudding perfect for spring and summer. With just 4 ingredients, this wobbly pudding is as simple as it is delicious!
Check out this recipe
Eggless Strawberry Curd & Cream Trifles
When strawberries are in season, there's always room for dessert, especially desserts as fun as these!
Check out this recipe
Strawberry Matcha Cheesecake Tart
A really quick, simple, delicious dessert where the name literally takes longer to say than the time it takes to put the tart together
Check out this recipe

3 Ingredient Most Delicious Chocolate Pudding … old school comfort

3 Ingredient Chocolate Pudding… Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.

This eggless pudding ticks off all the boxes. It uses simple pantry ingredients, is gluten-free, has no added sugar, cooks quickly on the stove top and needs just a few hours to set, so is a great make ahead option too.

It’s also delicious served warm, so win win, you can enjoy it as a great winter pudding too. Do make sure to use a good quality couverture chocolate to enjoy the depth of this dessert.

More PUDDING recipes

More CHOCOLATE desserts

More COMFORT FOOD

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Print

3 Ingredient Chocolate Pudding

Rich, deeply delicious, satiny smooth and ever so easy, anyone can stir this up in a matter of minutes. Nothing can comfort the soul like a good indulgent old school chocolate pudding.
Course Dessert
Cuisine American, British
Keyword chocolate, dessert, eggfree, eggless, gluten free, no bake, nobake, one bowl, pudding, stovetop, sweet, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 15 minutes
Servings 3 people

Ingredients

  • 350 g low fat milk
  • 150 g 46% dark couverture chocolate chopped
  • 3 tbsp cornflour

Instructions

  • Whisk all the ingredients in a heavy bottom saucepan. Simmer, stirring constantly, until the pudding begins to thicken slightly like a custard. Take off the stove and whisk well. Let it cool for a short while, whisking on and off to prevent a skin from forming on the top. Pour into dessert glasses and refrigerate to set for 4-6 hours or overnight.
  • Dust the tops with cocoa powder and garnish with chocolate flakes, edible flowers etc.
  • Note: You can also whisk the milk and cornflour in a saucepan and simmer, stirring constantly, until it begins to thicken slightly. Take off heat and add in finely chopped chocolate. Stir until smooth.
  • Add ins: Instant coffee, cinnamon, orange zest, vanilla, garam masala, a dash of liqueur etc.

Video

Delicious Chickpea Chocolate Chip Mug Cake… literally a hug in a mug!

This delicious Vegan Chickpea Chocolate Chip Mug Cake is literally a hug in a mug! Dessert for breakfast or breakfast for dessert, this addictive mug cake made with cooked chickpeas will win your heart. This is just deliciousness, love at first bite and so satisfying! ❣️

I make this mug cake for my son for his breakfast every morning and he loves it, looks forward to it every single day. That good! The Vegan Chickpea Chocolate Chip Mug Cake is perfect for breakfast and also makes a wonderful dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily vegan using maple syrup or jaggery, it’s a very simple recipe you can experiment with, a dessert your kids will love.

Exploring versatile ways to include chickpeas/garbanzo in desserts has never been more fun, more satisfying. I created a couple of recipes while working with US pulses and it was a brilliant learning experience. Chickpeas or kabuli chana or chole as called locally in India, are more ften than never find there way into savoury dishes. Think pindi chana, think hummus, think chole masala, think chana jor garam, so much you can do with this humble legume. For me, the challenge was chickpeas in dessert, or rather cooked chickpeas in dessert.

Chickpea flour is a little easier to incorporate into desserts and I’ve used it a little. In nan khatais, a native Indian cookie I used to bake when young, or then this flourless vegan chocolate chickpea cake. The cake turned out surprisingly delicious, quite unexpected because that was the the first time I experimented with using chickpea flour in a cake. That recipe can be found in my cookbook.

If the Dark Chocolate Vegan Chickpea Pudding I posted on Instagram a few days ago was good, this Vegan Chickpea Chocolate Chip Mug Cake is as delicious! It’s interesting how easily you can up the protein and fibre to your diet by using humble chickpeas innovatively.

For this mug cake, I cook about a cup of chickpeas until soft and store covered by the the aqua faba/chickpea liquid in a covered steel bowl/glass container in the fridge. I strain the amount of chickpeas I need out every morning, heat the measured amount in the microwave for 30 seconds, add the remaining ingredients and quickly blend. It’s a quick and easy breakfast or fuss free dessert for that matter!

I also play around with the ingredients now that I make the Vegan Chickpea Chocolate Chip Mug Cake so often. Sometimes I increase the chickpeas by 15g per portion, use a different nut butter, or use a little more nut butter, use honey, or a combination of honey and jaggery powder, or then only jaggery powder. On one instance, I added a tbsp of cocoa powder too but found we preferred the original flavour. Oh I also added a tbsp of Biscoff cookie spread over the freshly baked chickpea mug cake one time. It melted over beautifully and tasted like heaven, still keeping the mug cake vegan since Biscoff is vegan!

Protip: Add a stick of cinnamon while cooking the chickpeas to get the most amazing cinnamon undertones in the mug cake. Keep the salt to a minimum.

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Print

Vegan Chickpea Chocolate Chip Mug Cake

This is a perfect breakfast and dessert – it’s clean on the palate, is gluten free, uses simple ingredients and tastes SO GOOD! Easily made vegan by using maple syrup, it’s a recipe you can experiment with, a dessert your kids will love. Makes two mug cakes
Course Breakfast, Dessert, Snack
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, gluten free, one bowl, simple, sweet, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 36 minutes
Servings 2 people

Ingredients

  • Ingredients
  • 150 g cooked chickpeas warm
  • 35 g whole rolled oats
  • 75 g peanut butter
  • 75 g maple syrup or honey for non vegan
  • 1/2 tsp baking powder
  • 40 g coconut milk
  • 50 g chocolate chips

Topping

  • Chocolate chips

Instructions

  • Preheat the oven to 180C.
  • Place all the ingredients except the chocolate chips in a blender and process until smooth. Stir in the chocolate chips.
  • Divide the batter between two 250ml mugs, top with chocolate chips and bake for 25-30 minutes until a tester comes out clean.
  • Tent the top with a sheet of foil after 15 minutes to prevent the top from overbrowning.

Note: Add a stick of cinnamon while cooking the chickpeas for a deep cinnamon flavour

    Video

    1. What if I don’t have maple syrup?

      To keep it vegan, you can use an equal weight of jaggery powder, brown sugar or coconut sugar. Alternatively, you can use honey

    2. What can I use instead of coconut milk?

      You can use an plant based milk or even a low fat cream if you like.

    3. Can I use quick cooking oats instead of rolled oats?

      Of course. Use quick cooking oats of the same weight if you like.

    4. Can we have add ins?

      Add in chopped nuts, raisins, cocoa nibs etc.

    5. What if I don’t have peanut butter?

      Use any nut butter of choice.

    Quick Simple Delicious Broccoli Walnut Soup

    Broccoli Walnut Soup … Hello winter, hello freezing temperatures. This soup is just what you need to warm the soul. It’s simple. quick, delicious and easily made vegan. Also one of my favourite soups for this time of the year.

    I love soups that are simple, full of flavour and require very little prep and most of my soup recipes are just that! Anything that needs hours of chopping makes little sense to me. IMHO, nourishment should be easily accessible and fuss free. This large mug of Broccoli Walnut Soup is everything – requires staple pantry ingredients, is quick, is fuss free, is healthy, is easily adaptable, can easily go vegan … literally a hug in a mug for winter!

    If you are looking to warm yourself or for a wholesome meal, this Broccoli Walnut Soup might be it. Serve it with a nice chunk of bread, maybe grilled chicken and a winter salad, sweet potato wedges … the choices are many! Oh, perhaps grate some cheddar into the soup after blending it and ooooh, it tastes like heaven!

    If you’ve stopped by my blog, you’ll notice my love for walnuts. They’re a fine addition to any meal, a great option to have on hand to nibble on. Walnuts are also a natural thickener when added to soup, they add texture, taste and a great plant based source of omega-3 fats. Just a handful a day is enough to give you a good helping of omega-3 and protein, healthy fat too!

    My soups are often topped with toasted olive oil and rosemary walnuts that give it a good bite, great texture and are just so delicious. Keep some on the side to snack on too if you love walnuts like me. Enjoy!

    Do tag me on Instagram at passionateaboutbaking if you make this soup or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

    Print

    Broccoli Walnut Soup

    This large mug of Broccoli Walnut Soup is everything – requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan … literally a hug in a mug for winter!
    Course Appetiser, Side Dish, Soup
    Cuisine American, British
    Keyword broccoli, simple, soup, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people

    Ingredients

    • 1 tbsp clarified butter/ghee
    • 1 tbsp extra virgin olive oil
    • Red chili flakes
    • 6 cloves garlic chopped
    • 1 small onion chopped
    • 250 g brocolli 1 small head
    • 1 small potato
    • 50 g walnuts
    • 250 ml water
    • 250 ml coconut milk/milk

    Instructions

    • Dice the broccoli and potato.
    • Heat the clarified butter/ghee and extra virgin olive oil. Add in the red chili flakes, garlic and onion and sauté for 2-3 minutes until fragrant.
    • Add the broccoli, potato and walnuts. Sauté briefly, then add the water. Season with salt and pepper.
    • Cover and cook over low heat until the potato is fork tender/cooked.
    • Once slightly cooled, blend until smooth and return to the pan. Add coconut milk/milk to get the desired consistency. taste and adjust seasoning.
    • Drizzle over with extra virgin olive oil/smokey chili oil and top with toasted walnuts before serving.
    1. Can I make this vegan?

      Yes, of course. Skip the clarified butter and use 2 tbsp olive oil instead. Also use coconut milk or perhaps any plant milk you like. Add it gradually to get the right consistency.

    2. What if I don’t like broccoli?

      Skip the broccoli and potato, and substitute with 300g button mushrooms instead.

    3. Can I substitute the walnuts?

      You could use almonds or cashews instead.

    4. Can I skip the nuts?

      Yes, of course though walnuts have very good nutrition and health benefits.

    5. What if I don’t have clarified butter/ghee?

      You can use butter instead

    6. What if I want added texture?

      Add finely chop some broccoli florets and add them into the soup after blending it. You can also stir in chopped toasted walnuts to get a nice bite. Top the soup with croutons for a crunch!

    Fudgy Eggless Chocolate Brownies… Joyeux Noël

    Fudgy Eggless Chocolate Brownies … 6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. The eggless chocolate brownies come together in minutes and each bite is deep, delicious, fudgy and satisfying. These are beautiful for the holiday season, Joyeux Noël!

    ’tis the season and it’s the best time to enjoy a ton of baking with loads of flavour. I’ve had a field day this winter from loads of cookies to cakes to tarts … and now these eggless chocolate brownies. It’s wonderful how a splash of colour or an add of spices can uplift the spirits, make the holidays so fun! Try these wholegrain gingerbread cookies with a heart!

    Pistachios and cranberries from the  United States Department of Agriculture made me do this! I’ve loved working with them and loads of nuts, berries and produce from America this holiday season. It’s amazing how versatile nuts and berries are, how much you can do with them! You can find some of the recipes here on reels on my Instagram feed, while others should show up here soon.

    Love this beautiful ceramic bowl from Pinklay.

    Do follow me on Instagram because most of my recipe assembly videos show up there on my handle @passionateaboutbaking with recipes shared to my recipe handle @pabrecipes

    I love how colourful and Christmassy these brownies turned out to be. I’ve tried them with a gluten free sorghum/jowar ka aata as well as with all purpose flour and they work well both ways. My holiday season celebrates loads of colour so the bright green pistachios and deep red cranberries really set the mood right! It’s a simple good recipe that uses pantry staples, things you might have in the kitchen already.

    Make sure you use quality ingredients to enjoy these and that’s all that really matters. With winter here, temperatures freezing this December, we’re at below 10C in the northern plains of India. With no central heating and freezing cold, the only important thing is to get the brownie batter into the tin as soon as it’s stirred together ?.

    These are pretty fuss free and deeply chocolate, deeply fudgy too. Cut the eggless brownies into 4 for an indulgent serving, else into 9 squares for good nibbles. Either which way, they’re delicious.

    Do tag me on Instagram at passionateaboutbaking if you make this Eggless Chocolate Pistachio Cranberry Cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

    Favourite Gingerbread recipes

    More Christmas recipes

    Loads of Brownies

    Exciting recipes with Chocolate
    Print

    Fudgy Eggless Chocolate Brownies

    6 ingredient, indulgent, one bowl, festive and so special! Small batch brownies are always fun and these are no exception. They come together in minutes and each bite is deep, delicious, fudgy and satisfying. Make sure you use good quality ingredients to enjoy these
    Course Dessert, Snack
    Cuisine American
    Keyword baking, chocolate, dessert, eggfree, eggless, eggless baking, gluten free, one bowl, simple, sweet, vegetarian
    Prep Time 10 minutes
    Cook Time 15 minutes
    1 hour
    Total Time 1 hour 25 minutes
    Servings 6 people

    Ingredients

    • 140 g 52% dark couverture chocolate melted, warm
    • 200 g sweetened condensed milk warm
    • 50 g all purpose flour/maida or 40g sorghum/jowar ka aata for GF
    • 3/4 tsp baking powder
    • 30 g pistachios peeled
    • 25 g cranberries roughly chopped
    • Topping
    • pistachios, cranberries, chocolate chips

    Instructions

    • Preheat the oven to 180C.
    • Lightly grease and line a 6″ square baking tin.
    • Place all the ingredients in a bowl and mix until smooth.
    • Transfer immediately to prepared tin, level out and top with pistachios, cranberries and chocolate chips.
    • Bake for about 20 minutes until the top is glossy and firm. Tent the top after 10 minutes to prevent overbrowning.
    • Cool completely before cutting.
    Please wait...

    Subscribe to my newsletter

    Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
    SIGN UP FOR NEWSLETTER NOW
    Exit mobile version