Gluten-Free Recipes for Dessert



Candy Corn Mini Muffins

September 30, 2019

Candy Corn Mini Muffins

Courtesy of Enjoy Life

An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins

Ingredients:
For the muffins:

  • 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
  • 1 C. + 2 t. cold water
  • 1/4 C. olive oil or grapeseed oil
  • 2 t. vanilla extract
  • 3/4 t. ground cinnamon

For the frosting:

  • 1/2 C. dairy-free buttery spread
  • 2 C. confectioners’ sugar
  • 1 t. vanilla extract
  • 1 T. dairy-free milk, plus more as needed
  • 1/3 C. Enjoy Life Foods Mini Chips

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
  3. Divide the mixture into the prepared pan, filling each one about half full.
  4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
  6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
  7. Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
  8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
  9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
  10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
  11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

 

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Kitchen Sink Cookies

January 21, 2019

Kitchen Sink Cookies

Courtesy of Crunchmaster

gluten free cookie recipe Gluten-Free Kitchen Sink Cookies


Ingredients:

  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 2 tsp. almond extract
  • 2 cups gluten free baking mix
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1/3 tsp. ground cinnamon
  • ¼ tsp. all-spice
  • 2 large eggs
  • ½ cup gluten free rolled oats
  • 1/6 tsp. fresh orange zest


Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and sugars. Slowly add eggs and almond extract continue to mix.
  3. In a separate bowl, combine gluten free flour mix, Crunchmaster Cracker crumbs, rolled oats, baking soda, baking powder and salt; add to egg mixture and mix well to combine. Add cinnamon, all-spice and orange zest. Mix well and portion out teaspoon sized balls onto baking sheets.
  4. Bake for 10-12 minutes or until golden brown.
  5. Remove from oven; set aside to cool before serving.


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Pecan Cranberry Tart

January 7, 2019

Pecan Cranberry Tart

Courtesy of Crunchmaster

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart


Ingredients:

  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)


Directions:

  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.


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Sweet Sauces – Caramel Sauce, Raspberry Sauce and Chocolate Ganache

June 11, 2018

Sweet Sauces – Caramel Sauce, Raspberry Sauce and Chocolate Ganache

This delicious and versatile gluten-free sauces should be a staple in your summer kitchen!



From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Gluten-Free Caramel Sauce

I have only seen a few brands of caramel sauce actually labeled gluten-free, but with far more ingredients than this recipe. Too many ice cream/sweet sauces are based on corn syrup and flavorings.

Summertime, parties, BBQ’s – what’s easier than your favorite brownie, pound cake, sliced with selection of sauces and ice cream or just ice cream sundaes. Everyone loves that!

Ingredients:

  • 3/4 c sugar (6 oz, 180g)
  • 1/4 c (2 fl oz, 60 ml) water
  • 1 c heavy cream
  • 2 tbsp (30 ml. 1 oz) butter
  • 1 tsp (5 ml) gluten-free vanilla extract
  • pinch of salt

Directions:

1. Put sugar in 8″ skillet with water, cover and bring to slow boil while sugar melts. Swirl pan to dissolve all sugar or sugar crystals will form.

2. Once sugar is totally dissolved, remove lid and boil syrup swirling pan as syrup changes color. You want a nice golden brown color, not dark brown. It only takes a few minutes so don’t walk away. The syrup browns at different rates so swirling pan gently mixes it all together. If pan starts smoking, it’s overcooked. Undercooked is tasteless.

3. Add cream and stand back as caramel will spatter, boil up and solidify in places. Stir to dissolve caramel. Add butter, vanilla and salt and stir all together.

4. Sauce will thicken as it cools.

Dairy-free Option: Make with Asian style coconut milk and add coconut butter.

For Adults: To sauce add 1/4 c toasted chopped pecans and 1-2 tbsp rum or other alcohol. Serve with grilled pineapple rings or grilled halved peaches and ice cream, match made in Heaven.

Warning: Don’t make caramel sauce with kids or animals underfoot, sugar burns are really dangerous, plus if you’re distracted, sugar over cooks rapidly and burns, so you have to throw it out.


Gluten-Free Raspberry/Berry Sauce

Ingredients:

  • 1 x 12 oz – 16 oz (375 – 500g) bag of frozen raspberries or bag of frozen mixed berries
  • ½ c (4 oz 125 g) ordinary sugar
  • 1/2 c (120 ml, 4 fl oz) water
  • ½ c (120 ml, 4 fl oz) Seedless raspberry jam or jelly for extra oomph of flavor
  • Raspberry liqueur, Amaretto, brandy, rum for adults.
  • Choose different jams and alcohols that match the fruit

Directions:

1. Melt sugar and water together, add raspberries (or other fruit), and simmer for just a few minutes. Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste you might want to add more sugar.

I like to buy baskets of fresh raspberries in season and freeze them. Somehow they don’t break up nearly as much as bought frozen raspberries when they are simmered in sugar and water.

You can sieve the sauce and make it a ‘couli,’ so there are no seeds.


Gluten-Free Chocolate Ganache

Melt together 1 pint (2 cups) heavy cream and 11 oz bag of Tollhouse semi-sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gluten-free chocolate. I use an immersion blender to make sauce totally smooth. Thicken as it cools, very runny when hot. Add some sugar if too ‘dark’ for kids.

This can also be used as a dipping sauce for fruit.


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Lemon Squares

April 4, 2018

Lemon Squares

This delicious gluten-free version of classic lemon squares is sure to please!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I’ve eaten some gluten-free lemon squares, and tried out some recipes and really didn’t like the topping, mainly because to me the texture was like a gluey custard. Then, by chance, I read someone saying they made a lemon curd topping instead. I make lemon curd frequently in the microwave (and lemon curd means lemon butter not anything cheese), and I’m happy with my gluten-free shortbread pastry dessert base, so went from there. Tanginess will depend on size of lemon you zest and juice. I like it tangy but not sour and just quote number of lemons to use, not teaspoons of zest (honestly, how do you accurately measure teaspoons of zest or grams on a scale) or amount of juice. No flour or cornstarch (cornflour in UK) needed in lemon top.

I have made these with Earth Balance for the base and coconut oil for the lemon curd. Obviously not the flavor of butter but still tasty.

Ingredients:

Shortbread base

  • 1 c (4 oz, 112g ) my gluten-free flour mix (see below)
  • ½ c (2 oz, 56 g) gluten-free almond flour (ground almonds in UK)
  • ½ c (2 oz, 56 g) powdered sugar (Icing sugar in UK)
  • 1+1/2 sticks (6 oz, 168g) butter, hard from the fridge and cut into 1 tablespoon slices
  • ¾ tsp (4 ml) xanthan gum

Lemon curd toppings

  • 2 lemons, washed, zested, squeezed of juice and strained of pips. (approx ½ c 120 ml juice)
  • 1+1/4 c (8 oz, 224 g) sugar
  • 2 eggs
  • 4 oz (112g) unsalted butter at room temperature
  • Powdered sugar to finish when cold

Directions:

1. Preheat oven to 350*F (180*C). Put flours, sugar and xanthan gum in food processor. Add cold hard butter and run food processor until mix resembles fine breadcrumbs.

2. Grease 8×8 (20×20 cm) baking pan. Sprinkle in shortbread mix, spread evenly and press down.

3. Bake in preheated oven for about 30-40 minutes. You do want the base to be light golden brown all over now or it doesn’t taste cooked enough.

4. Put lemon juice, sugar and lemon zest in 4 cup (1 ltr) jug and microwave until sugar is melted.

5. Remove from microwave, add butter or coconut oil and stir until butter/coconut oil melts in hot liquid. This also cools liquid so eggs don’t scramble.

6. Using an immersion blender, add eggs one at a time with blender running. This mixes eggs in really well, no white bits of egg white showing and chops lemon zest even further so no need to strain the mix at all.

7. Pour lemon mix onto baked shortbread base. Cook in preheated oven for 15-20 minutes. There should still be a wobble in the custard and slightly wet in the center. Don’t cook it until it’s set all over, then it tastes rubbery and looks scrambled. This is an egg custard. It might be risen slightly around edges, popped air bubbles showing.

8. Cool totally then dust heavily with powdered sugar to hide any air bubbles. I don’t find the powdered sugar dissolves into top. The base might have some crumbs, but it’s a shortbread. Keeps well covered in the fridge. I cut it up and transfer to covered container.

My Gluten-Free Mix

I use for one cup of gluten-free mix:

  • ½ cup potato starch
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill.


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Hot Chocolatey Cocoa

November 28, 2017

Hot Chocolatey Cocoa

Courtesy of Enjoy Life

Makes 2 – 6 oz. cups

Ingredients:

Directions:

Microwave Directions:

  1. Mix all ingredients.
  2. Heat in microwave for 30 second, stir. Continue heating and stirring until boiling.
  3. Let cool to your desired temperature and enjoy.

Stovetop Directions:

  1. Mix all ingredients.
  2. Stir constantly, heat over medium/low heat until boiling.
  3. Let cool to your desired temperature and enjoy.

Optional Recipe Variation: Top with marshmallows or whip-cream. If you love chocolate, dribble a few Mini Chips on top for an extra chocolatey taste!


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Brownie-Bottom Pumpkin Bars

October 23, 2017

Brownie-Bottom Pumpkin Bars

Courtesy of Enjoy Life

Makes about 16 large bars

Ingredients:

For the brownie mixture:

For the pumpkin mixture:

  • 1 1/4 C. mashed pumpkin
  • 1/4 C. pure maple syrup
  • 1/4 C. Enjoy Life Foods All-Purpose Flour
  • 1 t. ground cinnamon
  • 1/2 t. vanilla extract
  • 1/4 t. ground nutmeg
  • 1/4 t. ground ginger
  • Pinch ground cloves
  • Pinch salt

For the topping:

Directions:

  1. Preheat the oven to 375˚F. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies, put the Brownie Mix in a large bowl. Add the cold water and oil. Stir until well mixed.
  3. Scrape the mixture into the prepared pan, smoothing evenly. Bake for 15 minutes.
  4. While the brownies are baking, prepare the pumpkin mixture. Put the mashed pumpkin, maple syrup, All-Purpose Flour, cinnamon, vanilla extract, nutmeg, ginger, cloves, and salt in a large bowl. Briskly whisk until well combined.
  5. After the brownies have baked for 15 minutes, remove from the oven. Dollop the pumpkin mixture onto the par-baked brownies, swirling throughout the batter.
  6. Bake for an additional 35 to 40 minutes, until a toothpick inserted in the brownies comes out clean, and the pumpkin portions are firm to the touch. Let cool in the pan for at least 1 hour.
  7. To prepare the topping, put the Mini Chips and oil in a microwave safe bowl. Microwave on high for 15 seconds and stir. Repeat in 10 second intervals until melted and smooth. Drizzle the chocolate mixture over the top of the brownies.
  8. Carefully remove the brownies from the pan, then cut into squares.
  9. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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Pumpkin Pie Dip

September 11, 2017

Pumpkin Pie Dip

Courtesy of Chobani

Get seasonally pumpkin spicy with this delicious gluten-free pumpkin pie dip – perfect for fall parties, halloween haunts or for whenever the desire for pumpkin hits!

Ingredients:

  • 1¼ c Chobani Whole Milk Plain Greek Yogurt
  • ¼ c reduced fat cream cheese, softened
  • ¾ c powdered sugar
  • 1 c canned pumpkin pie filling
  • 1 t ground cinnamon
  • ½ t ground nutmeg
  • Pinch of salt
  • Fresh apple slices
  • Gluten-free gingersnap cookies

Directions:

  1. Using an electric mixer, beat cream cheese and sugar together on medium speed until smooth.
  2. Add pumpkin, spices and seasonings, beating well. Fold in Chobani on low speed until fully blended.
  3. Cover and chill 8 hours. Serve with apple slices and gluten-free gingersnaps for dipping.


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Caramel Apple-Muffins

August 28, 2017

Caramel Apple-Muffins

Courtesy of Enjoy Life


The perfect gluten-free breakfast for fall!

Makes 1 dozen gluten-free muffins

Ingredients:
For the muffins

For the glaze

  • 1/4 C. packed brown sugar
  • 2 T. dairy-free buttery spread
  • 1 T. dairy-free milk
  • 1 C. confectioners’ sugar, sifted
  • 1 T. vanilla extract

Directions:

  1. To make the muffins, preheat the oven to 350˚F. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
  2. Combine the Muffin Mix, cinnamon, and nutmeg in a large bowl. Whisk to combine. Add the water and oil. Whisk until well-combined.
  3. Divide the mixture into the prepared baking pan, filling each cup about two-thirds full. Press a third of a Chewy Bar into the middle of each filled cup.
  4. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let cool 10 minutes, then transfer each one to a wire rack to cool completely.
  5. Once the muffins are cool, make the glaze. Combine the brown sugar, buttery spread, and milk in a small saucepan. Bring to a boil and let bubble for 1 minute. Remove from heat and add the confectioners’ sugar, whisking vigorously to combine. Stir in the vanilla extract. Let cool 10 minutes.
  6. Dip each muffin into the glaze, putting them back onto the wire rack to let the glaze firm, about 5 minutes.
  7. Serve, storing leftovers in an airtight container at room temperature for up to 2 days and any other leftovers in the freezer.


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Allergy-Friendly Brownie-Bark

August 7, 2017

Allergy-Friendly Brownie-Bark

Courtesy of Enjoy Life Foods

Use Enjoy Life’s gluten-free Brownie Mix and dairy-free Mini Chips to make this amazing Brownie Bark recipe!

Makes about 25 pieces, depending on size
Ingredients:

Directions:

  1. Preheat the oven to 300˚F. Line a baking sheet with parchment paper.
  2. Combine the Brownie Mix, cold water, and 3 tablespoons of oil in a large bowl. Whisk until smooth. (Note: these directions and ingredient amounts are different than what is written on the Brownie Mix box).
  3. Spread the mixture on the prepared pan, about 1/8-inch thick. Bake for 15 minutes, then use a pizza cutter or sharp knife to score the brownies into 2-inch pieces (any shape is fine!). Bake for an additional 12 to 18 minutes, until firm to the touch. Let cool on the pan until room temperature. The brownies will firm as they cool.
  4. Once the brownies are cool, gently break them into pieces along the scored lines. Leave them on the parchment paper.
  5. Combine the Mini Chips and 1 tablespoon of oil in a microwave safe bowl. Microwave on high in 15-second intervals until melted and smooth.
  6. Drizzle the melted chocolate mixture over the broken pieces.
  7. Serve, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.


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