Gluten-Free Desserts Recipes
Flourless Lemon Poppy Seed Cake.
Ingredients:
1 ½ cups almond flour
¼ cup coconut flour
½ cup granulated sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter melted
3 large eggs
½ cup fresh lemon juice
Zest of 1 lemon
½ cup plain Greek yogurt
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a round cake pan and line the bottom with parchment paper.
In a bowl, whisk together the almond flour, coconut flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
In another bowl, mix together the melted butter, eggs, lemon juice, lemon zest, Greek yogurt, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing it from the pan. Serve with a dusting of powdered sugar or a lemon glaze, if desired.
Strawberry Banana Smoothie Bowl.
Ingredients:
2 frozen bananas
1 cup frozen strawberries
½ cup almond milk (or any other non-dairy milk)
Toppings: sliced fresh strawberries, sliced bananas, granola, coconut flakes, chia seeds, honey (optional)
Instructions:
In a blender, combine the frozen bananas, frozen strawberries, and almond milk.
Blend until smooth and creamy, adding more almond milk if needed.
Pour the smoothie into a bowl and top with sliced fresh strawberries, sliced bananas, granola, coconut flakes, chia seeds, and a drizzle of honey, if desired.
Enjoy immediately.
Gluten-Free Blueberry Muffins.
Ingredients:
2 cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup plain Greek yogurt
1 ½ cups fresh or frozen blueberries
Instructions:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract.
Gradually mix in the Greek yogurt.
Add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the blueberries.
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Chocolate Dipped Strawberries.
Ingredients:
Fresh strawberries
8 ounces dark chocolate, chopped
Optional toppings: chopped nuts, shredded coconut, sprinkles
Instructions:
Wash and dry the strawberries thoroughly, leaving the stems intact.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring after each interval until smooth.
Dip each strawberry into the melted chocolate, coating it about three-quarters of the way up.
If desired, roll the chocolate-dipped strawberry in chopped nuts, shredded coconut, or sprinkles.
Place the strawberries on a parchment-lined baking sheet and refrigerate until the chocolate hardens.
Serve and enjoy!
Cinnamon Apple Crumble.
Ingredients:
4 medium-sized apples, peeled, cored, and sliced
1 tablespoon lemon juice
2 tablespoons 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 unsalted butter or coconut oil melted
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, toss the apple slices with lemon juice, honey, and cinnamon until well coated. Transfer the apples to the greased baking dish.
In another bowl, combine the rolled oats, almond flour, chopped nuts, melted butter or coconut oil, honey, vanilla extract, and salt. Mix 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 crumble to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or whipped cream, if desired.
Coconut Flour Chocolate Chip Cookies.
Ingredients:
½ cup coconut flour
¼ cup almond flour
¼ cup coconut oil melted
¼ cup honey (or maple syrup for a vegan option)
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips (ensure they are gluten-free)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine the coconut flour, almond flour, melted coconut oil, honey, eggs, vanilla extract, baking soda, and salt. Mix until well combined.
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 10-12 minutes or until the cookies are golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Mango Coconut Popsicles.
Ingredients:
2 ripe mangoes, peeled and pitted
1 cup coconut milk (full-fat)
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
Pinch of salt
Instructions:
In a blender, combine the mangoes, coconut milk, honey, vanilla extract, and salt. Blend until smooth and creamy.
Pour the mixture into popsicle molds and insert popsicle sticks.
Freeze the popsicles for at least 4 hours or until solid.
Once frozen, run the molds under warm water for a few seconds to easily remove the popsicles.
Enjoy the refreshing mango coconut popsicles!
Raspberry Chia Jam.
Ingredients:
2 cups fresh or frozen raspberries
2 tablespoons chia seeds
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon lemon juice
Instructions:
In a saucepan, heat the raspberries over medium heat, stirring occasionally, until they release their juices and become soft.
Mash the raspberries with a fork or potato masher until desired consistency.
Stir in the chia seeds, honey, and lemon juice.
Continue to cook the mixture for another 5 minutes, stirring frequently, until it thickens.
Remove from heat and let it cool completely.
Transfer the raspberry chia jam to a jar or airtight container and refrigerate until ready to use.
Spread the jam on toast or pancakes, or use it as a topping for yogurt or oatmeal.
Quinoa Chocolate Chip Cookies.
Ingredients:
1 ½ cups cooked quinoa, cooled
1 cup almond flour
½ teaspoon baking powder
½ teaspoon salt
½ cup coconut oil melted
½ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ cup chocolate chips (ensure they are gluten-free)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the cooked quinoa, almond flour, baking powder, and salt.
In another bowl, whisk together the melted coconut oil, honey, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until fully combined.
Fold 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 the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Coconut Mango Rice Pudding.
Ingredients:
1 cup cooked white rice
1 ½ cups coconut milk (full-fat)
¼ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ cup diced fresh mango
Shredded coconut for garnish
Instructions:
In a saucepan, combine the cooked rice, coconut milk, honey, and vanilla extract.
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.
Stir in the diced mango and cook for an additional 2-3 minutes.
Remove from heat and let it cool for a few minutes.
Serve the rice pudding warm or chilled, garnished with shredded coconut.
