No Gluten, No Problem

Gluten? Fuggedaboutit.

Nut Cups

by

So, it may still be August, but this recipe brings us back to holiday parties at our grandparents’ houses as children. Nut cups like these were a regular seasonal staple. The combine an easy gluten-free crust with a tasty nut filling. They’re not inherently very sweet, so topping them with a dusting of powdered sugar really balances out the flavors. Just be careful—like a Lay’s potato chip, once you pop the first one, many more may be soon to follow.

Nut Cups
Makes 24

Ingredients
For the crust
4 ounces cream cheese, room temperature
8 tbsp butter
1 cup (125 g) Artisan Gluten-Free Flour Blend
1/2 tsp xanthan gum

For the filling
1 tbsp melted butter
1/4 cup agave nectar
1 tsp GF pure vanilla extract
1 egg
1 cup chopped pecans or walnuts

Powdered sugar (optional)

Steps
1. Preheat the oven to 350 deg F.
2. Cream together the cream cheese and butter.
3. Whisk together the flour and xanthan gum, then add to the cream cheese and butter. Mix until a smooth dough forms.
4. Divide the dough into 24 balls and press each ball into the cups of a mini muffin tin to form the crust cups. Set aside.
5. Whisk together the butter, agave, vanilla, and egg.
6. Add the nuts, stir to mix, and divide between the mini muffin cups.
7. Bake for 25 minutes, until the edges are golden brown and the filling is slightly puffed.
8. Remove from the oven and let cool in the muffin tin. Sprinkle with powdered sugar before serving.

Degrees of Free-dom
This recipe is: gluten/wheat-free, peanut-free, soy-free, fish-free, shellfish-free, vegetarian.

To make this recipe corn-free, substitute arrowroot or another option for the cornstarch in our flour blend, and use a corn-free powdered sugar.

To make this recipe refined-sugar-free, simply omit the powdered sugar.

To make this recipe dairy/lactose/casein-free, try substituting vegan shortening for the butter and non-dairy cream cheese for the dairy cream cheese.

Enjoy!

–Pete and Kelli

Comments

  1. I really love the use of cream cheese in the crust – similar to the kolachkis in your cookbook (which my mother always made but I lost the recipe – thanks for bringing it back!!!). Looks like you’ve started a new tradition in this household.

  4. I hope you feel better. Have you tried chopping a fresh garlic clove or two and slightly chewing it before washing it down with fresh squeezed orange or grapefruit juice. It should knock out the cough and leave you feeling terrific for the race.

  8. I am planning on making these again for Thanksgiving because both my roommate and a cousin are both gluten-free. Sadly, I found out that my cousin now has to be on a gastrointestinal hypoallergenic diet that prevents her from having all kinds of dairy to include butter so I will have to try a substitute for the cream cheese and butter. Also she is restricted from having eggs and can only have egg replacements. Since the diet also says no soy products this excludes most egg substitutes since a lot of them have soy/tofu in them. Also the diet stated that she cannot have peanuts, pistachios, or cashews but she is allowed to have almonds, hazelnuts, and walnuts. Do pecans fall under the walnut category or peanut? I am so worried about making something that she cannot have and I would appreciate any advice. Thank you so much for your time.

  9. I just made these yesterday, and wow! They are truly delicious…my husband devoured them and he can still eat gluten. Thanks for this little treat of a recipe!

  10. Hi Becca Lights The Sky – I think we have a solution for your nut cup dilemma! Try these substitutions for the dessert so all of your friends can enjoy them.
    1. Substitute dairy free pie crust instead of the cream cheese crust. (1 cup GF flour, 1/4 tsp salt, 1/4 cup vegan shortening like spectrum, 1/4 cup cold water, 1 tsp apple cider vinegar – combine flour and salt, mix in the shortening with our hands until the mixture has pea sized crumbles. In a separate bowl combine the water and vinegar and add to the flour mixture. Mix to form a dough)
    2. Use walnuts instead of pecans for the filling
    3. Substitute 1 tbsp ground flaxmeal and 3 tablespoons water for the egg. Allow this mixture to sit for about 3 minutes before adding it the filling mixture.
    4. Substitute melted coconut oil or vegan shortening for the butter in the filling.

    If you have any questions please let us know! We hope this helps!!

    Happy Cooking!
    Kelli