Gluten-Free Recipes for Dessert
Fruit Salsa with Cinnamon Chips
July 2, 2012Fruit Salsa with Cinnamon Chips
From Laura of Laura Friendy
Start to Finish: 30 minutes
Serves: 4
Ingredients:
Fruit Salsa
- 1 cup blueberries
- 1 cup strawberries, stems removed and diced
- 1 cup plums, pits removed and diced
- 1 cup nectarines, pits removed and diced
- 1 cup cherries, pits removed, sliced in half
- 2 tbsp honey (or agave nectar to make vegan)
- 1 tbsp fresh lime juice
- 1 tbsp finely chopped jalapeno, optional
- 1 tbsp minced cilantro, optional
Directions:
- In a medium size bowl, combine blueberries, strawberries, plums, nectarines, cherries, honey, lime, jalapeno and cilantro. Mix together well.
- Cover and refrigerate while making the Cinnamon Chips.
Cinnamon Chips
Ingredients:
- 10 to 12 corn tortillas
- cup coconut palm sugar (or regular sugar)
- 1 tsp ground cinnamon
- ½ tsp salt
- olive oil
Directions:
- Preheat oven to 350º F. Lightly coat a large baking sheet with olive oil and set aside.
- Brush tortillas with olive oil and cut into 8 wedges. Arrange tortilla wedges, in a single layer, on the baking sheet. Combine sugar, cinnamon and salt, sprinkle mixture over tortillas.
- Bake in the center of the oven until chips are lightly brown and crisp, about 10 minutes. Allow to cool for 5 minutes.
- Serve immediately with Fruit Salsa.
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TAGS: APPETIZERS/SNACKS, DESSERT, FOR KIDS, VEGETARIAN
Sweet Cinnamon Raisin Croutons
March 12, 2012Sweet Cinnamon Raisin Croutons
Courtesy of Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple
Ingredients:
- 4 cups Rudi’s Gluten-Free Cinnamon Raisin Bread (make sure it’s stale bread), cut into 3/4 inch cubes
- 1/3 cup extra virgin olive oil
- 1 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
- 1/2 tsp. orange zest
- 1/6 tsp. chili powder
- 1/6 tsp. sea salt
Directions:
1. Preheat oven to 350 degrees.
2. Place bread cubes in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown, turning once.
3. Transfer warm bread cubes to a large bowl.. Toss with olive oil, cinnamon, vanilla extract, orange zest, chili powder and sea salt.
Add these sweet croutons to yogurts, rice and quinoa dishes, roasted vegetable dishes and pureed soups, such as sweet potato. Croutons can be kept at room temperature in a zip bag for a few weeks.
Are you in college or heading there soon?
See NFCA’s brand new resource: Gluten-Free in College
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TAGS: APPETIZERS/SNACKS, DESSERT, FOR KIDS
Gluten-Free S’mores
February 13, 2012Gluten-Free S’mores
Courtesy of Rudi’s Gluten-Free Bakery
Ingredients:
- Chocolate
- Marshmallows
- Rudi’s Gluten-Free Multigrain Bread
Directions:
1. Start a fire in your fireplace or heat up the grill. Ask the kids trek outside to find some long sticks.
2. After reviewing fire safety requirements with your kids, carefully roast your marshmallows.
3. While the marshmallows are roasting, put a few pieces of toast into your toaster.
4. Cut the bread into four pieces, then smash the marshmallow in between the bread slices – but not before placing a piece of chocolate on top!
5. Enjoy with a glass of milk or non-dairy alternative.
For more family-friendly gluten-free recipes, visit Rudi’s Gluten-Free Recipe Box.
Learn more about non-dairy alternatives.
Plus, enter to win a gluten-free prize pack worth $100!
Celebrate the “Thrill of the Choice”
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TAGS: FOR KIDS, DESSERT
Drumstick Dessert
July 25, 2011Drumstick Dessert
Receipe courtesy Beyond Celiac fan Sue Martin
Ingredients:
- 1 egg
- 1 cup sugar
- 1 cup powdered sugar
- 1 cup gluten-free peanut butter, plus another 1/3 cup
- 8 oz. cream cheese
- largest container of Cool Whip (or Cool Whip Lite)
- 6 oz. box of gluten-free instant chocolate pudding
- 3 cups milk
- 1 chocolate bar
- ground peanuts
Directions:
Crust:
1. Mix egg and sugar together. Add the 1 cup of gluten-free peanut butter and mix well.
2. Lightly grease a 9″ x 13″ pan and spread the peanut butter mixture in the pan. Bake at 350 degrees for 9-10 minutes. Do not let it get too brown.
3. Cool completely.
Layers:
1. When the crust is cool, mix 8 oz. cream cheese (room temperature), 1/3 cup gluten-free peanut butter and 1 cup of powdered sugar together with mixer until well-blended. Fold in 2 cups of Cool Whip and spread on top of the cooled crust.
2. Combine gluten-free pudding mix with milk and stir with wire whisk until pudding thickens. Spread the pudding over the cream cheese/peanut butter layer. Refrigerate for at least an hour.
3. Spread another 2+ cups of Cool Whip over the chocolate pudding. (If you don’t wait for the pudding to cool, it is difficult to spread the Cool Whip over it.)
4. Sprinkle chocolate shavings (grate the chocolate bar over a cheese shredder to create shavings) and ground peanuts on the top. Refrigerate again for at least an hour.
Enjoy!
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TAGS: DESSERT, FOR KIDS
Buckwheat and Raisin Cookies
December 27, 2010Buckwheat and Raisin Cookies
From NFCA team member Nancy Baker
Ingredients:
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup firmly packed brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 2 cups instant buckwheat cereal or Cream of Buckwheat
- ½ cup cornstarch
- ½ cup potato starch
- ½ cup rice flour (brown or white)
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon of salt
- 1½ cups raisins or craisins
Directions:
1. Preheat the oven to 375°F (about 150°C). Cream the butter and sugars with an electric mixer until light and fluffy, about 1 minute. Beat in the egg and vanilla until smooth.
2. Add cornstarch, potato starch, rice flour, baking powder, baking soda, xanthan gum and salt in a medium bowl. Stir the dry ingredients into the batter until just combined. Stir in the buckwheat and raisins.
3. Roll the cookies tightly into balls, until the outside becomes somewhat greasy. Place on a lightly greased cookie sheet and pat down.
4. Bake until the cookies are golden brown, 12 to 15 minutes, cool for 5 minutes, and then transfer to a rack to cool further.
*Got a gluten-free recipe that tops them all? Enter it in NFCA’s “Holiday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster’s website.
For complete details and to submit your recipe, visit www.beyondceliac.org/Contest.
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TAGS: DESSERT, FOR KIDS
Coconut Cookies
June 25, 2009Coconut Cookies
A fast and easy gluten-free favorite!
Ingredients:
- 1 can Eagle-brand sweetened condensed milk*
- Pinch salt
- 1 teaspoon vanilla
- 1 pound of flaked coconut
Directions:
- Combine all ingredients.
- Let coconut mixture stand to soak up condensed milk.
- Make into balls with a small scoop. Drop cookies onto a greased cookie sheet.
- Start with cold oven, bake 23 minutes at 275 degrees, until barely brown.
*For colored cookies, add 3 drops of food coloring to condensed milk before mixing in other ingredients.
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TAGS: DESSERT, FOR KIDS
Gluten-Free M&M cookies
April 27, 2009Gluten-Free M&M cookies
Submitted by Melanie Sutherlin
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TAGS: DESSERT, FOR KIDS
Sugar Roasted Pecans
March 1, 2009Sugar Roasted Pecans
A delicious treat or tasty snack, good for anytime.
Sugar Roasted Pecans
By Christina Gentile,
NFCA Volunteer Staff Writer
Ingredients
- 4 cups pecan halves
- 2/3 cups sugar
- 2 Tbsp pumpkin spice
- 2 egg whites
- 1 Tbsp ginger
- 1 Tbsp vanilla
- 2 tsp. salt
- 1 Tbsp water
- Preheat oven to 250 degrees F.
- Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
- Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
- Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
- Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
- Remove from oven.
- Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.
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TAGS: FOR KIDS, APPETIZERS/SNACKS, DESSERT
Coconut Nutty Cookies
December 1, 2008Coconut Nutty Cookies
Ingredients:
- 1 cup coconut oil
- 6 tbsp unsweetened apple sauce
- 1 tsp salt
- 2 tbsp pure vanilla extract
- 3/4 – 1 ¼ cup agave
- 2 cup gluten-free flour mix
- ¼ c flax meal
- 1 tsp baking soda
- 1 ½ tsp xanthan gum
- 1 cup chopped nuts and/or dried fruits
Directions:
1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, mix together the oil, apple sauce, salt, vanilla, and evaporated cane juice. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
3. Scoop the dough onto the prepared baking sheets, in 1-inch-diameter portions, spacing them 1 inch apart. Gently press each with the heel of your hand to help them spread.
4. Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.
5. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.
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TAGS: DESSERT, FOR KIDS, VEGETARIAN
Peach Cream Sauce
November 14, 2008Peach Cream Sauce
Peach Cream Sauce
By Edgar Steele,
NFCA Chef Spokesman
Ingredients
- 1⁄2 lb. peaches (yellow or white), pitted and chopped
- 1⁄2 cup heavy cream
- 1 tsp. honey
- pinch salt
- 1 quart isi bottle with 1 no. 2 cartridge
- Place all ingredients into a blender and blend on high speed, until the mix is smooth, liquid and free of lumps. Pass the mixture through a fine mesh strainer if there are any lumps left after blending.
- Place this mixture into the refrigerator and allow to chill completely.
- Put the cold mixture into the isi bottle and charge the bottle with one no2 gas charger. Shake the bottle for about 30 seconds.
- Use the cream as a garnish on any dessert.
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TAGS: DESSERT, FOR KIDS, VEGETARIAN