Gluten-Free Recipes for Dessert



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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TAGS: BREAKFAST, DAIRY-FREE, DESSERT, FOR KIDS, VEGAN, VEGETARIAN


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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TAGS: DAIRY-FREE, DESSERT, FOR KIDS, VEGETARIAN


Chocolate Caramels

December 1, 2015

Chocolate Caramels


From Tina and Miranda Jade Turbin of GlutenFreeHelp.info

Ingredients:

  • 2 Tbsp. unsalted butter
  • 4 oz. unsweetened chocolate, chopped
  • 1 ½ cups heavy cream
  • 2 cups sugar
  • ½ cup light corn syrup
  • Pinch of salt
  • 1 ½ tsp. vanilla extract

Directions:

1. Line a 9-in. square baking pan with parchment paper, ensuring that the paper comes up all sides of the pan.

2. Combine all the ingredients except vanilla in a small saucepan and heat on medium-low. Keep stirring until the sugar is melted and the mixture is uniform throughout. Insert a candy thermometer and keep your spoon and hands off the candy to ensure an accurate reading, watching until the temperature hits 245 degrees.

3. Remove from heat and immediately stir in the vanilla, then pour into the prepared pan. Set pan on wire rack and let it cool until it is room temperature.

4. Remove caramel from the pan and slice into cubes. I recommend wrapping each cube individually in wax paper or plastic wrap.


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TAGS: DESSERT, FOR KIDS, HOLIDAY


Popcorn Balls

November 5, 2015

Popcorn Balls

Ingredients:

  • 10-12 cups of popcorn
  • 1 bag gf marshmallows
  • 1/2 stick buter
  • Optional decadence: candy corn, gummies, etc. (just make sure it’s gluten-free!)

Directions:

1. Kids can dump out the popcorn into a big bowl. If you are adding extra candy, dump that in, too and stir with a big spoon.

2. A grown-up can melt the butter and marshmallows over low heat…be careful not to burn!

3. A grown-up can pour the butter/marshmallow mixture over the popcorn. Let it cool for a minute or two.

4. Give kids a large wooden spoon to stir the mixture

5. Let the mxture cool for another minute or two until it is just warm to touch.

6. Show the kids how to take a scoop full of the mixture and press it into a firm ball.

7. Place the popcorn balls on a sprayed sheet. Let sit out for an hour or two until they are firm.

Yum!


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Pumpkin Whoopie Pies

October 25, 2015

Pumpkin Whoopie Pies


From Chef Oonagh Williams of Royal Temptations Catering



Pumpkin Whoopie Pies

Makes about 2 dozen 2 inch pies

Ingredients:

  • ½ cup (1 stick) soft butter
  • ½ cup vegetable oil
  • 2 cups light brown sugar, firmly packed
  • 2 Tbsp. maple syrup
  • 1 tsp. gluten-free vanilla extract
  • 2 large eggs
  • 1 ½ cups canned pumpkin (Ensure only pumpkin is listed in ingredients – don’t use pie filling)
  • 2 1/3 cups Oonagh’s Gluten-Free Flour Blend
  • 1 ½ tsp. xanthan gum
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 tsp. pumpkin pie spice

Directions:

  1. Preheat oven to 375 degrees. Grease two baking sheets or line with parchment paper or non-stick liner.
  2. Beat together butter, oil, sugar, maple syrup, and vanilla for about 3 minutes. Beat until lighter in color and fluffier. The mix will still look slightly grainy. Scrape down sides.
  3. Beat in the eggs, one at a time, beating well after each addition, until fluffier.
  4. Gently beat in pumpkin.
  5. Add flour, xanthan gum and the rest of the dry ingredients, mixing well. The mix will start to thicken because of xanthan gum and baking powder.
  6. Use a 2 tablespoon scoop or a rounded tablespoon quantity to drop batter onto prepared sheets, leaving about 2 inches between each scoop.
  7. Bake in preheated oven for about 18 – 20 minutes until cookies feel firm, but are still soft. When you think they are cooked, give them about 3 more minutes. I found they have a tendency to deflate if not cooked enough.
  8. Remove from oven and leave to cool on a cooling rack.

Filling Ingredients:

  • 8 oz. package of soft cream cheese (light is fine)
  • 2 cups powdered/icing sugar
  • 1 tsp. gluten-free vanilla extract
  • ¼ cup diced crystallized ginger (optional)
  • 2-4 Tbsp. heavy cream (optional)

Filling Directions:

  1. Beat cream cheese, sugar and vanilla together until very smooth and creamy.
  2. Sandwich two cookies together with 2 tablespoons cream cheese filling.

Tip from Oonagh:

You can overfill the whoopie pies with filling and roll them in Halloween sprinkles or take a single cookie, top with some filling as a frosting and decorate with various gluten-free Halloween candy or toppings.


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TAGS: DESSERT, FOR KIDS


Gluten-Free Chunky Peanut Butter and Oatmeal Chocolate Chip Cookies

September 5, 2015

Gluten-Free Chunky Peanut Butter and Oatmeal Chocolate Chip Cookies


From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Adapted from The Best American Recipes 2004-2005.

Makes 40 x 2 inch cookies/biscuits.

Ingredients:

  • 1+1/2 cup certified gluten-free oats (I prefer rolled over instant)
  • ½ cup (2 oz., 60 g) Oonagh’s Gluten-Free Flour Mix
  • 1 tsp (5 ml) cinnamon
  • ¼ tsp (2 ml) salt
  • ½ tsp (3 ml) baking soda
  • ½ cup (4 oz., 125 g) butter, at room temperature
  • ½ cup (4 oz., 125 g) peanut butter
  • ¼ cup granulated sugar (1+3/4 oz)
  • ½ cup (3 oz., 85 g) packed light brown sugar
  • ¼ cup chopped nuts
  • 1 large egg
  • 2 tsp (10 ml) vanilla
  • ¾ cup (4+1/2 oz., 130g) gluten-free semi-sweet chocolate chips

No xanthan gum needed.

Directions:

1. Preheat oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. Beat the soft butter, peanut butter, granulated sugar and brown sugar together until smooth and creamy.

4. Add the egg and vanilla, beat in well.

5. Mix together and then slowly beat in gluten-free oats, flour, salt, cinnamon, baking soda until blended.

6. Add nuts and chocolate chips and mix in

7. Using a 1 tablespoon (15 ml) scoop, drop scoops of dough onto baking sheet, about 2 inches (5 cm) apart.

8. Use a fork to flatten slightly and bake in preheated oven for 15-20 minutes until cookies are golden brown and firm around the edges. Remove from oven and cool for about 10 minutes until you can lift them onto a cooling rack. They do firm up as they cool.

Tips & Alternatives:

I found if I let the oven cool down a little, then put the cookies back into residual heat, I get a crisper cookie without over browning them. But, timing this and gauging the oven heat is not an easy thing to do, so I wouldn’t recommend this unless you’ve had some practice.


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Lucy’s Gluten-Free Brownie Crisps

July 13, 2015

Lucy’s Gluten-Free Brownie Crisps

Lucy's Logo


Courtesy of Lucy’s

Ingredients:
Lucy's Gluten-Free Brownie Crisps

    • 1 bag of Lucy’s Gluten-Free Brownie Crisps

    Directions:

  1. Pop open a bag of Lucy’s Gluten-Free Brownie Crisps
  2. Enjoy!

Alternative Ideas:

Lucy’s Gluten-Free Brownie Crisps are tasty enough to enjoy on their own, right out of the bag and they make a great companion to a wide variety of foods! Here are some ideas for your next indulgence.

  • Use the Brownie Crisps as bookends for the ice cream sandwich
  • Crumble Brownie Crisps on top of your favorite ice cream
  • Dip Brownie Crisps in peanut, soy nut or almond butter
  • Sprinkle over popcorn for a salty/sweet effect


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TAGS: DESSERT, FOR KIDS


Mini Shortbread Flag Tarts for 4th of July

July 4, 2015

Mini Shortbread Flag Tarts for 4th of July

A delicious and adorable gluten-free treat for Independence Day!

From Chef Oonagh Williams of Royal Temptations Catering

Mini Shortbread Flag Tarts for 4th July

These are based on my English Viennese Fancies shortbread recipe – a piped shortbread easily made at home. I make tiny ones similar to the size of a Hershey Kiss for client parties, and drizzle them with melted chocolate and chopped, toasted almonds once they’re cooked. In England, it is also sold in bakeries with raspberry jam and buttercream (frosting), sandwiched between two cookies. They remind me a bit of the American spritz cookie or melting moments. I have only made them with butter, but Earth Balance should work as a substitute.

Pre-gluten-free diet, I used to buy Athens mini filo tart shells. In all my cooking class dinner parties I would make a different appetizer using these shells. A recent e-mail from Athens Foods showed the mini filo tarts filled and arranged as a Stars and Stripes Flag. An individually portioned dessert is so easy for parties; you only bring out so many at a time, and doesn’t look “attacked” like a cake or cheesecake once cut.

Fill them with Greek Yogurt, sweetened cream cheese, my real cream “cool whip” dirt pie mix, and vanilla pudding. My dirt pie recipe is an easier option to be made into a flag with fruit in a 9” x 13” pan. Regular whipped cream should only be used just before serving because it melts the quickest in heat. These are also great for children’s parties. If you have a mini muffin pan that is no longer non-stick, line the pan with red, white and blue cupcake liners. I thought it was a cute idea to continue the red, white and blue theme, plus the liners make the shortbread more finger portable.

You need to make three or four times the shortbread recipe (42 or 56 tarts) to have enough for the flag.

2 x 24 hole mini muffin pan, plus leftover dough plopped on cookie sheet.

Gluten-Free Mini Shortbread Flag Tarts

Makes about 14 minis

Ingredients:

  • 1 stick of butter (4 oz., 115 g) softened at room temperature
  • ¼ cup (25 g, 1 oz.) powdered (icing/confectioners) sugar
  • 1 ½ tsp. (8 ml) gluten-free vanilla extract/essence
  • ¾ cup less 1 Tbsp. (2 ½ oz., 75 g) Oonagh’s Gluten-Free Flour Mix (see below for recipe)
  • 1 Tbsp. (15 ml) gluten-free cornstarch. Put the cornstarch in the ¾ cup measure and then add gluten-free mix to ¾ cup level. Put 15 ml cornstarch in bowl then add 2 ½ oz. (75 g) gluten-free mix to bowl)
  • ¼ cup (3/4 oz., 25 g) gluten-free almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • Salt

Filling Ingredients:

  • 2 x 8 oz. (2 x 250 g) cream cheese, at room temperature
  • Either 2/3 cup powdered sugar plus ¼ cup honey for flavor, or 1 cup powdered sugar
  • 1 pint, 2 cups heavy or whipping cream
  • Container of blueberries, washed and dried
  • More strawberries than you thought you would need. Leftover filling can have any liqueur you like added and served as a dip for leftover strawberries. Plus, you need to choose small strawberries to halve and then slice to fit in tarts.

Tart Directions:

  1. Preheat oven to 350 degrees. Beat butter and sugar together until light and creamy, stir in vanilla and mix well.
  2. Add flours, xanthan gum, and salt and mix until a soft dough is formed. Bake as directed. They are still soft when baked and firm up when cool. They are very melt-in-your-mouth, crumbly, same as a good shortbread. Don’t add more xanthan gum. Think about different flavored extracts in dough.
  3. No need to refrigerate the dough. These are a very tender shortbread, so it might be easier to line the mini muffin pan with paper cases for easy removal and so they don’t disintegrate. Using a number 60, 1+1/4 inch, 3.2 cm across scoop or a 1 Tbsp. metal scoop, scoop the dough into mini muffin pans. Bake in 350 degree oven for 25 minutes until nicely light golden brown. Don’t cook until dark brown or else they don’t taste very good at all. Remove from oven and leave to cool before removing from pan. You could also make these in regular muffin cup cases in a large muffin pan, pressing dough down to make larger shortbread cases to fill with even more fruit and cream. Adjust cooking time. Tarts still dome in the middle.

Filling Directions:

  1. Combine cream cheese, confectioners’ sugar, vanilla and honey in a 6-8 cup bowl. Beat until smooth.
  2. Whip the 2 cups of cream until stiff in a separate bowl and gently whisk into cream cheese mix. I find if you let the electric hand mixer gently mix cream in, you don’t need to gently fold the cream in by hand. Taste and see if it is sweet enough for you. If not, add some powdered sugar 1 Tbsp. at a time and gently beat in. Put filling in large sandwich bag, cut off corner and pipe filling into cooled tarts. Since these shortbreads don’t make a ‘big hole’ for the filling, you need a stiffer filling that can be mounded above shortbread, won’t run over sides and can carry weight of fruit. Plus, you want more filling to taste anyway.
  3. Arrange 48 tarts, 6×8, on a platter. Cut the tip off of the bag, and fill each tart with the filling. Place 3 blueberries on each of the upper left corner 9 shells, a 3×3 square. To make the stripes: for each row of shells, alternate placing strawberry semi-circles at the top and bottom of the shells. Repeat this process with the strawberries until you have completed the red and white stripes of the flag.

Oonagh’s Gluten-Free Flour Mix

  • 1 x 14 oz. bag potato starch (3 ½ cups)
  • 1 ¾ cup of tapioca starch (7 oz.)
  • Just under 1 cup of amaranth or millet (actually ¾ cup plus 2 Tbsp. or 4 oz.)
  • Just under 1 cup of sorghum (actually ¾ cup plus 2 Tbsp. or 4 oz.)

 

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Raspberry Almond Mini Cheesecakes

May 11, 2015

Raspberry Almond Mini Cheesecakes

Blue Diamond Logo


Courtesy of Blue Diamond

Makes 8 servingsRaspberry Almond Mini Cheesecake

Ingredients:

Crust:

  • 1 (4.25-oz.) box Blue Diamond Almonds Cinnamon Honey Nut Thins
  • 1/3 cup butter, melted
  • 2 Tbsp. sugar
  • 1/2 tsp. cinnamon

Filling:

  • 3 (8-oz.) packages cream cheese, softened
  • 2/3 cup sugar
  • 1 tsp. almond extract
  • 3 eggs
  • 20 fresh raspberries
  • 1/4 cup seedless raspberry jam or preserves

Directions:

  1. Preheat oven to 350 degrees F. Process cracker crumbs, butter, sugar and cinnamon in a food processor until very finely chopped. Place equal amounts into four lightly greased 4 ½ -inch springform pans.
  2. Place a piece of plastic wrap directly onto the surface and press crumbs firmly onto the bottom and partway up the side.
  3. Beat cream cheese, sugar and extract with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
  4. Spread equal amounts of batter into pans. Swirl a Tbsp. of jam into each and press 5 raspberries lightly into the batter. Bake for 30 minutes or until the centers jiggles just slightly when gently tapped. Let cool slightly, then chill for at least 1 to 2 hours.


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Pamela’s Gluten-Free Pound Cake

April 6, 2015

Pamela’s Gluten-Free Pound Cake

Pamela's Products


Courtesy of Pamela’s Products

Pamela's Gluten-Free Pound Cake

Ingredients:

  • 1 bag Pamela’s Gluten-Free, Non-Dairy Vanilla Cake Mix
  • 4 eggs, large
  • 12 Tbsp. butter or Earth Balance (see note), softened (not melted)
  • 1/3 cup water

Directions:

  1. Preheat oven to 350°.
  2. Lightly beat eggs. Cut butter into 12 pieces. Combine butter, eggs and water with dry mix and incorporate on low for 30 to 60 seconds. Lumps of butter in batter are normal — do not continue mixing.
  3. Pour into lightly greased 9″ by 5″ loaf pan and bake for 60 to 65 minutes. Toothpick should come out clean.
  4. Top with whipped cream, fresh fruit, ice cream, chocolate sauce or your other favorite topping for a refreshing spring treat!

Note: If using Earth Balance in place of butter, baking time may be a few minutes less.


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TAGS: DESSERT, FOR KIDS