Gluten-Free Desserts Recipes
Matcha Green Tea Chia Pudding.
Ingredients:
2 cups unsweetened almond milk (or any other non-dairy milk)
4 tablespoons chia seeds
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon matcha green tea powder
Optional toppings: sliced strawberries, coconut flakes, chopped pistachios
Instructions:
In a jar or bowl, whisk together the almond milk, chia seeds, honey, and matcha green tea powder until well combined.
Cover the jar or 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 matcha green tea chia pudding into serving dishes.
Top with sliced strawberries, coconut flakes, and chopped pistachios, if desired.
Flourless Peanut Butter Chocolate Chip Blondies.
Ingredients:
1 cup creamy peanut butter
⅓ cup honey (or maple syrup for a vegan option)
1 large egg
1 teaspoon vanilla extract
½ teaspoon baking soda
½ cup chocolate chips (ensure they are gluten-free)
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 peanut butter, honey, egg, vanilla extract, and baking soda until smooth.
Stir in the chocolate chips.
Spread the batter evenly into the prepared baking dish.
Bake for 18-20 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the blondies to cool completely in the dish before cutting them into squares.
Coconut Flour Pancakes with Blueberry Compote.
Ingredients:
For the pancakes:
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)
For the blueberry compote:
1 cup fresh or frozen blueberries
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon lemon juice
1 teaspoon arrowroot powder (or cornstarch)
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.
In a small saucepan, combine the blueberries, honey, lemon juice, and arrowroot powder.
Cook over medium heat, stirring occasionally, until the blueberries release their juices and the compote thickens slightly.
Serve the pancakes warm with the blueberry compote on top.
Gluten-Free Lemon Bars with Almond Flour Crust.
Ingredients:
For the crust:
2 cups almond flour
2 tablespoons coconut flour
¼ cup honey (or maple syrup for a vegan option)
¼ 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.
Mango Coconut Chia Smoothie.
Ingredients:
1 ripe mango, peeled and pitted
1 cup coconut milk (full-fat)
2 tablespoons chia seeds
1 tablespoon honey (or maple syrup for a vegan option)
Juice of 1 lime
Ice cubes (optional)
Instructions:
In a blender, combine the ripe mango, coconut milk, chia seeds, honey, lime juice, and ice cubes (if using).
Blend until smooth and creamy.
Pour into glasses and serve immediately.
Flourless Black Bean Brownies.
Ingredients:
1 can (15 ounces) of black beans, rinsed and drained
3 tablespoons coconut oil, melted
3 large eggs
½ cup cocoa powder
½ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
½ cup chocolate chips (ensure they are gluten-free)
Instructions:
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
In a blender or food processor, blend the black beans and coconut oil until smooth.
Add the eggs, cocoa powder, honey, vanilla extract, baking powder, and salt. Blend until well combined.
Stir in the chocolate chips.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the dish before cutting them into squares.
Raspberry Coconut Flour Muffins.
Ingredients:
½ cup coconut flour
½ teaspoon baking soda
Pinch of salt
4 large eggs
¼ cup coconut oil melted
¼ cup honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
½ cup unsweetened applesauce
½ cup fresh or frozen raspberries
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a bowl, whisk together the coconut flour, baking soda, and salt.
In another bowl, whisk together the eggs, melted coconut oil, honey, vanilla extract, and applesauce until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the raspberries.
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 Coconut Macaroons.
Ingredients:
2 ½ cups shredded coconut
⅓ cup honey (or maple syrup for a vegan option)
2 tablespoons coconut flour
2 large egg whites
½ teaspoon vanilla extract
Pinch of salt
4 ounces dark chocolate, chopped
Instructions:
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
In a bowl, combine the shredded coconut, honey, coconut flour, egg whites, vanilla extract, and salt. Mix until well combined.
Using a cookie scoop or spoon, drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 15-18 minutes or until the macaroons are lightly golden.
Allow the macaroons to cool completely on the baking sheet.
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring after each interval until smooth.
Dip the bottom of each cooled macaroon into the melted chocolate, allowing any excess chocolate to drip off.
Place the dipped macaroons on a parchment-lined baking sheet and refrigerate until the chocolate hardens.
Store the chocolate-dipped coconut macaroons in an airtight container.
Quinoa Chocolate Pudding.
Ingredients:
1 cup cooked quinoa
½ cup unsweetened almond milk (or any other non-dairy milk)
2 tablespoons unsweetened cocoa powder
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: sliced strawberries, chopped nuts, grated chocolate
Instructions:
In a blender or food processor, combine the cooked quinoa, almond milk, cocoa powder, honey, vanilla extract, and salt. Blend until smooth and creamy.
Divide the quinoa chocolate pudding into serving dishes.
Top with sliced strawberries, chopped nuts, or grated chocolate, if desired.
Refrigerate for at least 1 hour to chill and set.
Apple Cinnamon Quinoa Breakfast Bowl.
Ingredients:
1 cup cooked quinoa
1 apple, diced
2 tablespoons chopped walnuts
1 tablespoon honey (or maple syrup for a vegan option)
½ teaspoon ground cinnamon
Pinch of nutmeg
Pinch of salt
Unsweetened almond milk (or any other non-dairy milk)
Instructions:
In a bowl, combine the cooked quinoa, diced apple, chopped walnuts, honey, ground cinnamon, nutmeg, and salt.
Drizzle with a splash of almond milk and stir to combine.
Heat the mixture in the microwave or on the stovetop until warmed through.
Serve the apple cinnamon quinoa breakfast bowl warm, and enjoy!
