Are you the adventurous type of cook, always looking for ways to build on traditions and experiment with new flavors and dishes that everyone can enjoy? Lucky for you, our brand partners at Iya Foods have a plethora of desert recipes featuring their gluten-free flour blend that will make you the star of the show this Thanksgiving. Iya Foods’ Wheat Flour Swap contains super flour fonio and other nutritious flours (cassava, potato, brown rice and tapioca) that can supercharge just about any type of desert, from cobblers to cakes.
Speaking of cobblers and cakes, check out three of our favorite gluten-free deserts from Iya below that’ll be sure to wake up the whole family after their post-Thanksgiving dinner slumber.
Gluten Free Berry Cobbler
Ingredients
For the berry mixture:
- 10 ounces fresh raspberries
- 10 ounces fresh blackberries
- 10 ounces Fresh blueberries
- 2 tablespoons lemon juice
- 1/2 cup sugar
- 3 tablespoons cornstarch
For the dough:
- 1 1/2 cup Iya’s Gluten free flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 6 tablespoons unsalted butter chilled and cut into pieces
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. In a bowl, add the raspberries, blackberries and blueberries. Gently mix in 2 tablespoons lemon juice, 1/2 cup sugar and cornstarch. Set aside.
- In a separate bowl, add the gluten free flour, baking powder, salt and sugar. Mix until combined. Cut in the butter with a pastry cutter until mixture resembles course crumbs.
- Mix the vanilla extract and cream in a small bowl then pour into the flour mixture to make a soft dough.
- Place the berries equally in 6 small ramekins. Drop spoonful of dough over berry mixture. Sprinkle a little sugar over the tops of each ramekin. Place in the oven and bake for 40-45 minutes or until top is well browned and juices are bubbly.
- Serve with ice cream or whipped cream. Let’s Eat!
Guava and Cream Cinnamon Rolls
Ingredients
Dough:
- 340 g Iya Foods Plantain Pancakes & Waffles Baking Mix
- 20 g cornstarch
- 1 teaspoon xanthan gum
- 30 g dry milk powder
- 5 g instant yeast
- 20 g brown sugar
- 1/2 teaspoon salt
- 20 g butter melted
- 1 egg beaten
- 1 teaspoon apple cider vinegar
- 7 oz water at 95F
- Extra gluten free flour for dusting
Filling:
- 1 teaspoon ground cinnamon
- 30 g brown sugar
- 30 g butter melted
- 5 oz guava paste melted
- Frosting:
- 2 oz butter softened
- 4 oz cream cheese softened
- 3 cups powdered sugar
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
Instructions
- Combine the Iya Foods Plantain Pancakes & Waffles Baking Mix, cornstarch, xanthan gum, milk powder, instant yeast sugar and salt in a large bowl, mix and set aside.
- Combine melted butter, egg and apple cider vinegar. Add to dry ingredients, mix. Add water, mix.
- Place dough on a well-floured surface, flatten approx. 12x12 inches.
- Combine cinnamon, brown sugar and melted butter, spread evenly over dough leaving a small border uncovered. Spread melted guava paste.
- Roll the dough very carefully, will be soft. Cut 12 slices with dental floss or a very sharp knife.
- Place into the cupcake pan with liners. Proof in a warm place for 60 minutes.
- Preheat the oven to 350F, bake for 30-40min.
- Prepare frosting, combine butter and cream cheese and beat smooth.
- Add powdered sugar and mix until light, smooth and fluffy.
- Add heavy cream and vanilla, mix smooth.
- Wait 15min before topping cinnamon rolls with frosting.
- Let's Eat!
Chocolate Orange Bundt Cake
Ingredients
- 1 Pack of Iya's Chocolate Orange Bundt Cake Mix
- 3/4 Cup Oil or Butter
- 3 Eggs
- 1 1/2 Cups of Milk
- 1/4 Cup of Hot Water
Instructions
- Combine mix, eggs, milk, and oil. Mix well.
- Carefully mix in hot water.
- Pour batter into a non-stick bundt pan.
- Bake at 350 °F for approximately 40 minutes or until baked.
Have a great Thanksgiving and happy experimenting!
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