Gluten is a protein found in common grains such as wheat, barley, and rye. It is a gluey protein found primarily in bread, pastas, cereals, and desserts, and it is also a vital ingredient in most baked goods as it creates fluffy food and desserts, binding dough together giving a moist texture overall. Gluten-free foods have soared in popularity because food with gluten can lead to severe digestive issues and may lead to diabetes, rheumatoid arthritis, and intestinal cancers.
In step with this trend, we have expert chef Jia Singh giving us recipes for gluten-free desserts. Chef Jia Singh, who loves to dole out fun, sumptuous and interesting recipes for Food Cloud, says, “Growing up, I watched star chef Anthony Bourdain, read a lot of his cookbooks and learnt a lot about cooking. I realized I was intolerant to gluten (the protein found in wheat, rye, barley) and found that India didn’t have any gluten free dessert options. I am a conscious eater and workout bunny and realized that healthy desserts were an oxymoron in India. I decided to bake in India and that’s how Petite Sweet Eats was born. Petite Sweet eats is a healthy dessert initiative that makes gluten free, low glycemic index, low- carb treats accessible and affordable. Our most popular eats include sugar free and grain free peanut butter cookies and skinny cupcakes, and carrot walnut cake with philly cream cheese frosting (low carb, gluten free and sugar free).” Here are a few of Chef Jia Singh’s recipes.
Peanut Butter Cookies
(Grain free and gluten free)
½ cup brown sugar
¼ tsp salt
1 tsp vanilla extract
1 yolk from a large egg
¼ tsp baking soda
2 tbsp coconut flour
½ cup ground gluten free oats
6 tbsp ghee or unsalted butter (melt in a bowl before mixing)
• Preheat the oven to 180
• Grind peanuts in a processor until smooth. Add all the ingredients into the processor and pulse until smooth.
• Remove the dough from the processor and refrigerate to cool for a bit
• Remove from the fridge, roll into balls and bake for 20 minutes or until brown
• These cookies make for great mid meal snacks and are great with your daily cuppa of chai. Substitute the brown sugar for Splenda and you can enjoy this treat sans guilt.
½ cup of unsweetened cocoa powder
½ cup coconut flour
½ cup honey
1 tsp vanilla essence
1∕3 cup coconut oil or butter
• Sift the coconut flour and cocoa powder until they are well blended
• Preheat the oven to 180 c
• In another bowl mix all the wet ingredients (eggs, honey, butter and vanilla).
• Combine the dry and wet ingredients with a mixture until the batter is smooth and free from lumps.
• Line a baking pan with parchment and add the batter onto the pan
• Bake for about 30 minutes. Do a toothpick test
• Cool the brownies and enjoy. They can be had with homemade ice cream or with a handful of nuts and some fresh cream.
DIY Energy Balls
¾ cup pitted dates (120g)
½ tsp pure vanilla essence
2 Tbsp cocoa powder
2 Tbsp shredded coconut (don’t use low-fat coconut flakes)
1∕3 to ½ cup peanuts (pulse through a processor)
4-5 tbsp unsalted, natural peanut butter
Mix all the ingredients, pulse through a processor. Shape into balls and put them in the fridge to shape up and chill. Pull them out right after a grueling workout. Enjoy!
Kavita Wadhwani has nine years of writing experience on subjects ranging from fashion, fitness, décor, to food and travelogues.