Gluten-Free Desserts Recipes

Flourless Chocolate Cake.

Ingredients:
8 ounces dark chocolate, chopped
1 cup unsalted butter
1 ¼ cups granulated sugar
6 large eggs
1 teaspoon vanilla extract

Instructions:
Preheat your oven to 325°F (165°C). Grease a round cake pan and line the bottom with parchment paper.
In a microwave-safe bowl, melt the chocolate and butter together, stirring until smooth.
In a separate bowl, whisk together the sugar, eggs, and vanilla extract. Add the melted chocolate mixture and mix until well combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the cake to cool completely before removing it from the pan. Serve with powdered sugar or whipped cream, if desired.

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Raspberry Chia Pudding.

Ingredients:
1 cup fresh or frozen raspberries
2 cups almond milk (or any other non-dairy milk)
3 tablespoons chia seeds
1 tablespoon honey (or maple syrup for a vegan option)
Fresh raspberries for garnish

Instructions:
In a blender, combine the raspberries and almond milk. Blend until smooth.
Pour the raspberry mixture into a bowl and add the chia seeds and honey. Stir well to combine.
Cover the bowl and refrigerate for at least 2 hours or overnight, allowing the chia seeds to absorb the liquid and create a pudding-like consistency.
Stir the mixture before serving and garnish with fresh raspberries.

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Coconut Macaroons.

Ingredients:
2 ½ cups shredded coconut (unsweetened)
⅔ cup sweetened condensed milk (gluten-free)
2 teaspoons vanilla extract
2 large egg whites
¼ teaspoon salt

Instructions:
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract.
In a separate bowl, beat the egg whites and salt until stiff peaks form.
Gently fold the egg whites into the coconut mixture until well combined.
Using a spoon or cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet.
Bake for 20-25 minutes or until the macaroons turn golden brown.
Allow them to cool completely before serving.

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Banana Oatmeal Cookies.

Ingredients:
2 ripe bananas, mashed
1 ½ cups gluten-free oats
¼ cup almond butter (or any other nut butter)
¼ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup chocolate chips (optional)

Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine the mashed bananas, oats, almond butter, honey, vanilla extract, and ground cinnamon. Mix until well combined.
If desired, stir in the chocolate chips.

Drop spoonfuls of the dough onto the prepared baking sheet and flatten them slightly with the back of a spoon.
Bake for 12-15 minutes or until the cookies are golden brown around the edges.
Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

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Lemon Bars.

Ingredients:
For the crust:
1 ½ cups almond flour
¼ cup coconut flour
¼ cup honey (or maple syrup for vegan option)
½ cup coconut oil melted

For the lemon filling:
½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup honey (or maple syrup for a vegan option)
4 large eggs
2 tablespoons arrowroot powder (or cornstarch)

Instructions:
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a bowl, mix together the almond flour, coconut flour, honey, and melted coconut oil until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking dish to form the crust.
Bake the crust for 10-12 minutes or until lightly golden. Remove from the oven and set aside.
In another bowl, whisk together the lemon juice, lemon zest, honey, eggs, and arrowroot powder until well combined.
Pour the lemon filling over the crust and spread it out evenly.
Bake for 15-18 minutes or until the filling is set.
Allow the bars to cool completely before cutting them into squares.

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Flourless Peanut Butter Cookies.

Ingredients:
1 cup creamy peanut butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the peanut butter, sugar, egg, and vanilla extract until well combined.
Roll the dough into small balls and place them on the prepared baking sheet.
Using a fork, make crisscross patterns on top of each cookie to flatten them slightly.
Bake for 10-12 minutes or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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Coconut Flour Pancakes.

Ingredients:
½ cup coconut flour
4 eggs
1 cup almond milk (or any other non-dairy milk)
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
Coconut oil (for cooking)

Instructions:
In a bowl, whisk together the coconut flour, eggs, almond milk, honey, vanilla extract, baking powder, and salt until the batter is smooth and well combined.
Let the batter sit for a few minutes to allow the coconut flour to absorb the liquid.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil.
Spoon about ¼ cup of the batter onto the skillet for each pancake and spread it slightly.
Cook for 2-3 minutes on each side or until golden brown.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or coconut whipped cream.

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Chocolate Avocado Mousse.

Ingredients:
2 ripe avocados
¼ cup cocoa powder
¼ cup honey (or maple syrup for vegan option)
½ teaspoon vanilla extract
Pinch of salt
Optional toppings: whipped cream, berries, shaved chocolate

Instructions:
Scoop out the flesh of the avocados and place it in a blender or food processor.
Add the cocoa powder, honey, vanilla extract, and salt to the blender.
Blend until smooth and creamy, scraping down the sides as needed.
Divide the mousse into serving dishes or ramekins.
Refrigerate for at least 1 hour to chill and set.
Before serving, add optional toppings such as whipped cream, berries, or shaved chocolate.

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Gluten-Free Apple Crisp.

Ingredients:
4 cups peeled and sliced apples
1 tablespoon lemon juice
¼ cup honey (or maple syrup for a vegan option)
1 teaspoon ground cinnamon
½ cup gluten-free rolled oats
½ cup almond flour
¼ cup chopped nuts (such as walnuts or pecans)
¼ cup melted coconut oil
2 tablespoons honey (or maple syrup for a vegan option)
½ teaspoon vanilla extract
Pinch of salt

Instructions:
Preheat your oven to 350°F (175°C) and grease a baking dish.
In a bowl, combine the sliced apples, lemon juice, honey, and cinnamon. Toss until the apples are well coated.
Transfer the apple mixture to the greased baking dish.
In another bowl, mix together the oats, almond flour, chopped nuts, melted coconut oil, honey, vanilla extract, and salt until crumbly.
Sprinkle the oat mixture evenly over the apples.
Bake for 30-35 minutes or until the apples are tender and the topping is golden brown.
Allow the apple crisp to cool slightly before serving. Serve it warm with a scoop of vanilla ice cream or whipped cream, if desired.

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Coconut Rice Pudding.

Ingredients:
1 cup cooked white rice
2 cups coconut milk (full-fat)
¼ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup raisins (optional)
Shredded coconut and ground cinnamon for garnish

Instructions:
In a saucepan, combine the cooked rice, coconut milk, honey, vanilla extract, ground cinnamon, and raisins (if using).
Bring the mixture to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and let the pudding cook for about 20-25 minutes or until the mixture thickens to a creamy consistency.
Remove from heat and let it cool for a few minutes.
Serve the rice pudding warm or chilled, garnished with shredded coconut and a sprinkle of ground cinnamon.

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