Gluten-Free Desserts Recipes
Almond Butter Energy Balls.
Ingredients:
1 cup almond butter
½ cup honey (or maple syrup for a vegan option)
1 ½ cups gluten-free rolled oats
½ cup shredded coconut
½ cup chopped almonds
½ cup dark chocolate chips
Instructions:
In a bowl, mix together the almond butter and honey until well combined.
Add the rolled oats, shredded coconut, chopped almonds, and dark chocolate chips. Stir until all the ingredients are evenly incorporated.
Roll the mixture into small balls about 1 inch in diameter.
Place the energy balls on a baking sheet lined with parchment paper.
Refrigerate for at least 30 minutes to firm up.
Store the energy balls in an airtight container in the refrigerator for up to one week.
Coconut Flour Banana Bread.
Ingredients:
½ cup coconut flour
4 ripe bananas, mashed
4 eggs
¼ cup coconut oil melted
¼ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon cinnamon
Pinch of salt
Instructions:
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
In a bowl, combine the coconut flour, mashed bananas, eggs, melted coconut oil, honey, vanilla extract, baking powder, cinnamon, and salt. Mix until well combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Allow the banana bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Raspberry Coconut Chia Popsicles.
Ingredients:
1 cup fresh or frozen raspberries
1 can (14 ounces) coconut milk (full-fat)
2 tablespoons chia seeds
2 tablespoons honey (or maple syrup for a vegan option)
Instructions:
In a blender, combine the raspberries, coconut milk, chia seeds, and honey.
Blend until smooth and well combined.
Pour the mixture into popsicle molds.
Insert popsicle sticks and freeze 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 these refreshing raspberry coconut chia popsicles!
Gluten-Free Chocolate Lava Cakes.
Ingredients:
4 ounces dark chocolate, chopped
¼ cup unsalted butter
¼ cup granulated sugar
2 large eggs
2 tablespoons gluten-free all-purpose flour
¼ teaspoon salt
Optional toppings: powdered sugar, fresh berries, vanilla ice cream
Instructions:
Preheat your oven to 425°F (220°C). Grease and lightly flour four ramekins or custard cups.
In a microwave-safe bowl, melt the dark chocolate and butter together, stirring until smooth.
In a separate bowl, whisk together the granulated sugar, eggs, gluten-free all-purpose flour, and salt.
Gradually pour the melted chocolate mixture into the egg mixture, whisking continuously until well combined.
Divide the batter evenly among the prepared ramekins.
Place the ramekins on a baking sheet and bake for 10-12 minutes or until the edges are set, and the centers are still soft.
Remove the ramekins from the oven and let them cool for 1 minute.
Carefully invert each ramekin onto a serving plate, tapping gently, if needed, to release the lava cake.
Dust with powdered sugar and serve with fresh berries or a scoop of vanilla ice cream, if desired.
Watermelon Fruit Pizza.
Ingredients:
1 large round slice of watermelon (about 1 inch thick)
Greek yogurt or coconut yogurt
Assorted fresh fruits (such as berries, kiwi, pineapple, and grapes)
Shredded coconut or chopped nuts (optional)
Instructions:
Place the watermelon slice on a serving platter.
Spread a layer of Greek yogurt or coconut yogurt over the watermelon slice, leaving a small border around the edge.
Arrange the fresh fruits on top of the yogurt in a decorative pattern.
Sprinkle with shredded coconut or chopped nuts, if desired.
Slice into wedges and serve immediately.
Chocolate Coconut Chia Pudding.
Ingredients:
1 can (14 ounces) coconut milk (full-fat)
3 tablespoons chia seeds
2 tablespoons cocoa powder
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
Optional toppings: shredded coconut, chocolate shavings, fresh berries
Instructions:
In a bowl, whisk together the coconut milk, chia seeds, cocoa powder, honey, and vanilla extract until well combined.
Let the mixture sit for a few minutes, then whisk again to prevent clumps.
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.
Divide the chocolate coconut chia pudding into serving dishes or jars.
Garnish with shredded coconut, chocolate shavings, or fresh berries, if desired.
Honey-Lime Grilled Pineapple.
Ingredients:
1 ripe pineapple, peeled and cored
2 tablespoons honey
Juice of 1 lime
Pinch of cinnamon (optional)
Fresh mint leaves for garnish
Instructions:
Preheat your grill to medium heat.
Cut the pineapple into rings or wedges.
In a small bowl, whisk together the honey and lime juice.
Brush the honey-lime mixture onto both sides of the pineapple slices.
Grill the pineapple for 2-3 minutes per side or until it has grill marks and caramelizes slightly.
Sprinkle with a pinch of cinnamon, if desired.
Serve the grilled pineapple warm, garnished with fresh mint leaves.
Pistachio Raspberry Frozen Yogurt.
Ingredients:
2 cups frozen raspberries
2 cups plain Greek yogurt
¼ cup honey (or maple syrup for a vegan option)
½ cup shelled pistachios, chopped
Instructions:
In a blender or food processor, combine the frozen raspberries, Greek yogurt, and honey.
Blend until smooth and creamy.
Stir in the chopped pistachios.
Transfer the mixture to a container and freeze for at least 4 hours or until firm.
Allow the frozen yogurt to soften slightly at room temperature before serving.
Scoop into bowls or cones and enjoy!
Salted Caramel Pecan Bars.
Ingredients:
For the crust:
1 ½ cups almond flour
¼ cup coconut flour
¼ cup honey (or maple syrup for a vegan option)
½ cup coconut oil melted
For the caramel pecan topping:
1 cup pecans, chopped
½ cup coconut oil
½ cup honey (or maple syrup for a vegan option)
½ teaspoon vanilla extract
½ teaspoon sea salt
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 a saucepan, combine the chopped pecans, coconut oil, honey, vanilla extract, and sea salt.
Bring the mixture to a simmer over medium heat, stirring constantly, for about 5 minutes until the caramel thickens slightly.
Pour the caramel pecan mixture over the crust, spreading it out evenly.
Bake for an additional 10-12 minutes or until the caramel is bubbling and golden.
Remove from the oven and let it cool completely in the baking dish.
Once cooled, lift the bars out of the dish using the parchment paper and cut them into squares.
Baked Cinnamon Apple Chips.
Ingredients:
2 apples
1 tablespoon lemon juice
1 teaspoon ground cinnamon
Optional: a sprinkle of sugar or honey (if desired)
Instructions:
Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper.
Core the apples and thinly slice them into rounds, about â…› inch thick.
In a bowl, toss the apple slices with lemon juice to prevent browning.
In a separate bowl, mix together the ground cinnamon and sugar (if using).
Arrange the apple slices in a single layer on the prepared baking sheet.
Sprinkle the cinnamon mixture over the apple slices.
Bake for 1 ½ to 2 hours, flipping the slices halfway through until they are crisp and lightly golden.
Remove from the oven and let them cool completely.
Store the baked cinnamon apple chips in an airtight container.
