Gluten-Free Desserts Recipes
Strawberry Shortcake.
Ingredients:
1 ½ cups gluten-free all-purpose flour
½ cup almond flour
¼ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
¾ cup buttermilk (or dairy-free alternative)
1 teaspoon vanilla extract
Fresh strawberries, sliced
Whipped cream (or dairy-free alternative)
Mint leaves for garnish
Instructions:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
Add the cold cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
Stir in the buttermilk and vanilla extract until just combined. Be careful not to overmix.
Drop spoonfuls of the dough onto the prepared baking sheet, forming about 8 shortcakes.
Bake for 12-15 minutes or until golden brown.
Let the shortcakes cool slightly before assembling.
Slice each shortcake in half horizontally. Fill with sliced strawberries and a dollop of whipped cream.
Place the top half of the shortcake on top, add another dollop of whipped cream, and garnish with a strawberry slice and mint leaf.
Serve immediately.
Chocolate Avocado Mousse.
Ingredients:
2 ripe avocados
â…“ cup cocoa powder
¼ cup honey (or maple syrup for a vegan option)
¼ cup unsweetened almond milk (or any other non-dairy milk)
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: shaved dark chocolate, fresh berries, mint leaves
Instructions:
Scoop the flesh of the avocados into a blender or food processor.
Add the cocoa powder, honey, almond milk, vanilla extract, and salt.
Blend until smooth and creamy, scraping down the sides as needed.
Divide the chocolate avocado mousse into serving dishes.
Refrigerate for at least 1 hour to chill and set.
Before serving, garnish with shaved dark chocolate, fresh berries, and mint leaves, if desired.
Raspberry Coconut Flour Pancakes.
Ingredients:
½ cup coconut flour
4 large eggs
1 cup unsweetened 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 soda
Pinch of salt
Fresh raspberries for topping
Maple syrup for serving
Instructions:
In a bowl, whisk together the coconut flour, eggs, almond milk, honey, vanilla extract, baking soda, and salt until smooth.
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 or cooking spray.
Spoon about ¼ cup of the batter onto the skillet for each pancake and spread it slightly.
Place a few fresh raspberries on top of each pancake.
Cook for 2-3 minutes on each side or until golden brown.
Serve the pancakes warm with a drizzle of maple syrup.
Blueberry Coconut Chia Pudding Parfait.
Ingredients:
For the chia pudding:
1 cup unsweetened coconut milk (full-fat)
3 tablespoons chia seeds
2 tablespoons honey (or maple syrup for a vegan option)
½ teaspoon vanilla extract
For the blueberry compote:
1 cup fresh or frozen blueberries
1 tablespoon lemon juice
1 tablespoon honey (or maple syrup for a vegan option)
1 teaspoon arrowroot powder (or cornstarch)
For the parfait:
Fresh blueberries
Shredded coconut
Instructions:
In a jar or bowl, whisk together the coconut milk, chia seeds, honey, and vanilla extract 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.
In a small saucepan, combine the blueberries, lemon juice, honey, and arrowroot powder.
Cook over medium heat, stirring occasionally, until the blueberries release their juices and the compote thickens slightly.
Remove from heat and let it cool. To assemble the parfait, layer the chia pudding, blueberry compote, fresh blueberries, and shredded coconut in a glass or jar. Repeat the layers until all the ingredients are used.
Serve the blueberry coconut chia pudding parfait chilled.
Coconut Lime Energy Bites.
Ingredients:
1 cup shredded coconut, plus extra for rolling
½ cup almond flour
â…“ cup coconut oil melted
¼ cup honey (or maple syrup for a vegan option)
Zest and juice of 1 lime
1 teaspoon vanilla extract
Pinch of salt
Instructions:
In a food processor, pulse the shredded coconut until finely ground.
Add the almond flour, melted coconut oil, honey, lime zest, lime juice, vanilla extract, and salt. Process until well combined.
Roll the mixture into small balls.
Roll the energy bites in extra shredded coconut to coat.
Place the energy bites on a baking sheet and refrigerate for at least 30 minutes to firm up.
Store the coconut lime energy bites in an airtight container in the refrigerator.
Banana Oatmeal Cookies.
Ingredients:
2 ripe bananas, mashed
1 ½ cups gluten-free rolled 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 teaspoon salt
Optional add-ins: chocolate chips, chopped nuts, dried fruits
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix together the mashed bananas, rolled oats, almond butter, honey, vanilla extract, ground cinnamon, and salt until well combined.
If desired, stir in chocolate chips, chopped nuts, or dried fruits.
Drop spoonfuls of the cookie 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 lightly 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.
Vanilla Coconut Rice Pudding.
Ingredients:
1 cup cooked white rice
1 ½ cups coconut milk (full-fat)
2 tablespoons honey (or maple syrup for a vegan option)
1 teaspoon vanilla extract
Pinch of salt
Optional toppings: toasted coconut flakes, sliced almonds, fresh berries
Instructions:
In a saucepan, combine the cooked rice, coconut milk, honey, vanilla extract, and salt.
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.
Top with toasted coconut flakes, sliced almonds, and fresh berries, if desired.
Peanut Butter Chocolate Protein Balls.
Ingredients:
1 cup gluten-free rolled oats
½ cup creamy peanut butter
¼ cup honey (or maple syrup for a vegan option)
2 tablespoons chocolate protein powder
2 tablespoons unsweetened cocoa powder
1 tablespoon chia seeds
Pinch of salt
Optional toppings: crushed peanuts, shredded coconut, cocoa powder
Instructions:
In a bowl, mix together the rolled oats, peanut butter, honey, chocolate protein powder, cocoa powder, chia seeds, and salt until well combined.
Roll the mixture into small balls.
Roll the protein balls in crushed peanuts, shredded coconut, or cocoa powder to coat.
Place the protein balls on a baking sheet and refrigerate for at least 30 minutes to firm up.
Store the peanut butter chocolate protein balls in an airtight container in the refrigerator.
Baked Apples with Cinnamon and Walnuts.
Ingredients:
4 apples
2 tablespoons honey (or maple syrup for a vegan option)
1 tablespoon melted coconut oil
1 teaspoon ground cinnamon
¼ cup chopped walnuts
Instructions:
Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
Core the apples, leaving the bottom intact, and place them in the baking dish.
In a small bowl, mix together the honey, melted coconut oil, and ground cinnamon.
Spoon the honey mixture into the center of each apple.
Sprinkle the chopped walnuts over the top.
Bake for 25-30 minutes or until the apples are tender.
Serve the baked apples warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Chocolate Coconut Banana Ice Cream.
Ingredients:
3 ripe bananas, sliced and frozen
2 tablespoons cocoa powder
2 tablespoons honey (or maple syrup for a vegan option)
2 tablespoons unsweetened shredded coconut
Optional toppings: sliced bananas, chopped nuts, chocolate sauce
Instructions:
Place the frozen banana slices in a blender or food processor.
Add the cocoa powder, honey, and shredded coconut.
Blend until smooth and creamy, scraping down the sides as needed.
If the mixture is too thick, you can add a splash of almond milk (or any other non-dairy milk) to help blend it.
Serve the chocolate coconut banana ice cream immediately.
Top with sliced bananas, chopped nuts, and a drizzle of chocolate sauce, if desired.
