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: VEGETARIAN, FOR KIDS, DESSERT, APPETIZERS/SNACKS
Strawberry Coconut Smoothie
June 11, 2012Strawberry Coconut Smoothie
Courtesy of Thai Kitchen
Ingredients:
- 2 cups frozen whole strawberries
- 2/3 cup Thai Kitchen Coconut Milk
- 6 tablespoons agave nectar
- 3 tablespoons lemon juice
Directions:
1. Place all ingredients in blender container; cover. Blend on high speed until smooth.
2. Pour into tall glasses. Serve immediately.
Mango Smoothie: Prepare as directed, using 2 cups frozen mango chunks in place of the strawberries.
Nutrition Information Per Serving: 410 Calories, Fat 14g, Protein 1g, Carbohydrates 70g, Cholesterol 0mg, Sodium 28mg, Fiber 2g
To learn more about coconut milk, including 4 other ways to incorporate this ingredient into your gluten-free cooking: 1 Ingredient, 5 Ways
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TAGS: DESSERT, DRINKS
Sweet Cinnamon Raisin Croutons
March 12, 2012Sweet Cinnamon Raisin Croutons
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: FOR KIDS, DESSERT, APPETIZERS/SNACKS
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
Peanut Butter Chocolate Chip Muffins
January 31, 2012Peanut Butter Chocolate Chip Muffins
Courtesy of The Hain Celestial Group, Inc. and Renegade Kitchen
Ingredients:
- cup Arrowhead Mills Peanut Butter
- 2 tablespoons veggie oil (rice bran, grapeseed, saff/sunflower…)
- ¾ cup brown sugar
- ½ cup Almond Dream Original
- 1 ½ teaspoons vanilla
- 2 eggs
- 1 ½ cup Arrowhead Mills Brown Rice Flour
- 1 ½ teaspoons Hain Featherweight Baking Powder
- ½ teaspoon baking soda
- ¾ cup Dream Semi-Sweet Chocolate Chips
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine the peanut butter and oil. Stir until blended.
3. Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.
4. In a separate bowl, whisk together the dry ingredients (everything except the chips).
5. Combine the dry and wet mixtures and stir in the chocolate chips.
6. Using an ice-cream scoop (or a big spoon), fill a 12-cup paper-lined muffin tin.
7. Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
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TAGS: DESSERT
Crockpot Cranberry Coffee Cake
December 19, 2011CrockPot Cranberry Coffee Cake
From Amy Green of Simply Sugar and Gluten-Free
Prep Time: 10 minutes
Cook Time: 2–3 hours
Serves 6–8.
Ingredients:
Crumb topping
- 1 cup walnuts
- 1 tbsp coconut oil
- 2 tbsp coconut palm sugar
- 1 tsp cinnamon
- pinch of kosher salt
Crumb cake
- 2 cups Pamela’s Baking & Pancake Mix
- 3/4 cup coconut palm sugar
- 1 tsp cinnamon
- 1 tsp orange zest
- 2/3 cup coconut oil, liquified
- 2 large eggs, at room temperature
- 1/2 cup light sour cream
- 1/2 cup plain, low-fat yogurt
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen cranberries
Directions:
- Make the crumb topping: Put the walnuts, coconut oil, coconut palm sugar, cinnamon, and salt in a food processor fitted with a steel blade. Pulse several times, then process until the nuts become crumbs. Set aside.
- Make the coffee cake: Whisk together flour, coconut palm sugar, cinnamon, and orange zest.
- In a separate bowl, whisk together the liquified coconut oil, eggs, sour cream, yogurt, and vanilla extract.
- Mix the wet ingredients into the dry ingredients.
- Fold in the cranberries.
- Pour the batter into a greased, 4-quart Crockpot. Smooth the top.
- Sprinkle the crumble topping across the top of the cake and press into the batter.
- Put the lid on the Crockpot, but vent it by sticking a fork between the lid and the pot, or by placing the lid on the crockpot just slightly off-center.
- Bake on low for 2–3 hours, until a knife inserted in the center comes out with just a few moist crumbs.
- Serve warm or at room temperature.
For more gluten-free holiday recipes and tips:
Gluten-Free Holiday Central
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TAGS: DESSERT
Slow Cooker Bread Pudding
December 5, 2011Slow Cooker Bread Pudding
Courtesy of Rudi’s Gluten-Free Bakery
Ingredients:
- 9 slices of Rudi’s Gluten-Free Multigrain, Cinnamon Raisin OR Original Bread!
- 4 Tbs of butter or butter alternative
- 3 Golden Delicious apples
- 2 Tbs lemon juice
- 1 Tbs grated lemon rind
- ½ cup honey (to taste)
- 1-2 tsp cinnamon
- ¼-1/2 tsp nutmeg
- 1 cup apple juice
- ½ cup golden raisins
- ½ cup walnuts (optional)
Directions:
1. Spread butter onto bread and place in toaster or under broiler until nicely browned.
2. Cut bread into chunks.
3. Place all ingredients in the slow cooker except for walnuts.
4. Set slow cooker to LOW and leave to cook for 5-6 hours, check and stir the bread pudding around the 3-4 hour mark.
5. Stir in walnuts before serving with ice cream or whipped cream.
For more gluten-free recipes, tips and giveaways:
Visit Gluten-Free Holiday Central
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TAGS: DESSERT
Gluten-Free Cheese Crusted Apple Pie
November 28, 2011Gluten-Free Cheese Crusted Apple Pie
From Dr. Jean Layton of Gluten-Free Doctor Recipes
When I first saw Martha Stewart’s cheddar crusted apple pie, I wanted one, just had to convert it using a ratio of course. I really like to add an herbal note to apple pie so the thyme made its way into the mix. Feel free to eliminate if you don’t like. Enjoy!
Makes 4 servings.
Ingredients:
Crust
- 1/4 cup sorghum flour
- ¼ cup raw buckwheat flour (grind from green groats in a clean coffee grinder)
- ¼ cup millet flour
- ½ cup tapioca starch
- ½ teaspoon salt
- 4 tablespoons unsalted butter
- ½ cup shredded cheddar cheese
- 1 egg
- 1 tablespoon honey
Filling
- 4 small granny smith apples- peeled and sliced
- 1/4 cup organic cane sugar
- 1/2 teaspoon cornstarch or tapioca flour
- 1/8 teaspoon thyme (optional)
Directions:
1. In a mixing bowl, combine all the flours and the salt. (I typically just put the flours into my stand mixer bowl, run it for a minute or so to combine the flours.)
2. Add the shredded cheese and cut the butter into the flour mixture till it forms small crumbs.
3. Add the honey and large egg.
4. Let the mixer run until well combined.
5. Wrap the dough in plastic and chill for at least 1 hour before rolling out.
6. In a separate bowl, stir together the filling ingredients. Set aside.
7. Preheat oven to 400 degrees.
8. Place one fourth of the dough between plastic and roll to to ¼ inch thickness.
9. Place gently into tart pan using the plastic wrap to manipulate it into the crevices.
10. Trim the edges to even them out with the outer edge of the pan.
11. Re-roll the scraps for decorative top cut outs or lattice work.
12. Add apple slice mixture.
13. Top with lattice or cut outs.
14. Bake for 10 minutes then reduce oven temperature to 350 degrees.
15. Bake 8-10 minutes more until the apple slices are tender and the crust is browned.
Notes:
If you like the idea of herbs in your apple pie, try rosemary too. I switch back and forth between the two.
Realize that this dough incorporates the fat in both the butter and the egg yolk. And since the egg is in the dough, there is no need to brush the crust with egg for browning.
If you would like to make this into a typical sliceable pie, just divide the dough into slightly unequal halves. Roll the smaller portion to 1/4 inch thickness and place into the pie pan. Add the apple mixture (I up the number of apples to 6 and increase the sugar by 1 tablespoon) then top with the larger portion also rolled out to 1/4 inch.
Place the pie on a cookie sheet to bake.
Make sure to cut vents or leave areas uncovered so the apples moisture can escape. Bake 10 minutes at 400 degrees then 1/2 hour at 350 degrees.
For more gluten-free recipes, tips and giveaways:
Visit Gluten-Free Holiday Central
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TAGS: DESSERT
Vegan Pumpkin Mousse or Pie Filling
October 31, 2011Vegan Pumpkin Mousse or Pie Filling
From Laura of Laura Friendly
Serves 6 to 8.
Prep time: 10 minutes
Ingredients:
- 2 cups cooked pumpkin (fresh or canned)
- 12 oz. package of extra firm tofu, drained
- ½ cup maple syrup
- ¼ cup coconut milk
- 1 tbsp vanilla
- 1 tsp cinnamon
- dash of sea salt
Directions:
1. Combine all ingredients into a food processor and blend until smooth and creamy.
2. Fill individual dessert cups and chill until firm. (If you are using this as a pie filling, pour the mousse into a pre-baked gluten-free pie crust and chill until firm.)
Note: If you would like this to be lighter and more whipped-cream like, use soft tofu in place of the extra firm.
For more recipes, see NFCA’s Gluten-Free Holiday Recipe Box.
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TAGS: VEGETARIAN, VEGAN, THANKSGIVING, DESSERT, DAIRY-FREE
Nutty Cocoa Squares
September 12, 2011Nutty Cocoa Squares
From Janice of A Healthful Gluten-Free Life
1. Preheat oven to 350°F.
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TAGS: DESSERT