Grain Free Desserts

Gluten Free Italian Almond Cookies with Chocolate Drizzle

Ingredients

8 ounces almond paste (not marzipan or almond cake filling)
⅔ cup granulated sugar
2 large egg whites
¼ cup sliced almonds
½ cup semisweet chocolate chips

Directions

In the bowl of a food processor, break up the almond paste, pulsing for a few seconds at a time. Scrape the sides as needed until the paste resembles fine sand-like pieces. Add sugar in two stages, processing for a few seconds each time to combine.

In a mixing bowl, beat egg whites until stiff peaks form. Fold almond mixture into egg whites until mixture is well-combined. Refrigerate the dough for at least 1 hour.
Preheat oven to 325°F. Line a large baking sheet with silicone baking mats or parchment paper.

Drop dough by the teaspoon onto the baking sheet. Press 5 sliced almonds on top of each cookie in a starburst design, pressing down slightly to flatten each ball of dough. Bake for 14-15 minutes, until cookies are just barely browned at the edge. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Place chocolate chips in a glass dish and melt in the microwave for 30-60 seconds at a time at 50 percent power. Stir in intervals. Drizzle chocolate over the cookies using the tip of a spoon. Place on a parchment-lined tray and chill until firm.

Servings

Makes 30 cookies

Written by Kim Maes

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Buttery walnuts and pistachios pair perfectly with sugar and spices to make these stuffed pears simply irresistible.

Gluten Free Baklava Stuffed Pears

Ingredients

4 medium firm but ripe Bosc pears
¼ cup walnuts, chopped
¼ cup pistachios, chopped
2 tablespoons coconut sugar or brown sugar
½ teaspoon ground cinnamon
Pinch of ground cloves
Pinch of kosher or fine sea salt
2 tablespoons unsalted butter or coconut oil
2 tablespoons honey
1 tablespoon fresh lemon juice
Vanilla ice cream or dairy-free ice cream, for serving

Directions

Preheat the oven to 350ºF. Cut the pears in half lengthwise. Scoop out the seeds and pith in the center of the pears and discard. Place the pears, cut side up, in a baking dish.

In a bowl, mix together the nuts, sugar, cinnamon, cloves, and salt. Spoon the nut mixture into the cavities of the pears, mounding it up. In a small pot over low heat, melt together the butter, honey, and lemon juice, stirring often. Brush the mixture over the pears.

Bake for 20-25 minutes or until the pears are tender. Serve warm with ice cream.

Servings

Serves 8

Written by Hallie Klecker

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Rich and decadent, this flourless chocolate cake is simple to make and guaranteed to please chocolate lovers.

Flourless Chocolate Cake with Raspberries & Pistachios

Ingredients

8 large eggs, cold
1 pound bittersweet chocolate chips
2 sticks (16 tablespoons) unsalted butter, cut into cubes (plus more for greasing the pan)
Powdered sugar, for garnish
2 cups fresh raspberries
½ cup raw pistachios, chopped

Directions

Preheat the oven to 325ºF. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Grease the parchment paper and the sides of the pan with butter. Set the pan on top of a sheet of heavy-duty aluminum foil and wrap the foil up around the sides. Do this several times to ensure the pan is sealed around the bottom. Place the pan in another oven-safe pan large enough to hold the pan and some water, such as a sauté pan or deep skillet.

Place the eggs in a large bowl. Beat on high with an electric mixer until doubled in volume and frothy, about 4-5 minutes.

In a double boiler, melt together the chocolate chips and butter. Stir often, until melted and smooth. Remove from heat, set on a towel on the counter, and let cool for 2 minutes. Fold in ⅓ of the beaten eggs until just a few streaks remain. Add half of the remaining eggs and fold in again. Add the remaining eggs and fold in until thoroughly combined and no streaks remain. Work slowly as you fold to avoid deflating the eggs. Pour the batter into the prepared pan and smooth the top.

Place the pan/skillet holding the springform pan onto the middle oven rack. Very carefully pour boiling water into the pan/skillet that is holding the springform pan until the water comes halfway up the pan. Bake for 23-25 minutes, until shiny on top (like brownies) and an instant-read thermometer registers 140ºF when inserted into the center.

Remove the pan from the water and place on a wire rack to cool completely. Remove the foil. Cover the top with plastic wrap or foil and refrigerate for at least 4 hours or up to 3 days.

About 20 minutes before serving, carefully release the cake from the pan. Cut the cake into 10 slices, running the knife through hot water and wiping off between each cut. Garnish each slice with sifted powdered sugar, raspberries, and a few pistachios.

Servings

Serves 10

Written by Hallie Klecker

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This moist and tender Jewish apple cake, filled with apple chunks, almonds, and cinnamon, works equally well for dessert as it does for brunch.

Gluten Free Apple Almond Cake

Ingredients

2 cups blanched almond flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon kosher or fine sea salt
½ cup unsweetened applesauce
¼ cup granulated sugar or coconut sugar
2 large eggs
1 tablespoon finely grated orange zest
¼ cup honey
¼ cup coconut oil, plus more for greasing the pan
1 medium sweet apple, such as Gala or Fuji, peeled, cored, and diced
⅓ cup slivered almonds
Dairy-free vanilla ice cream, for serving (optional)

Directions

Preheat the oven to 350ºF. Line the bottom of a 9-inch cake pan with a circle of parchment paper. Grease the paper and the sides of the pan with coconut oil.

In a large bowl, whisk together the almond flour, cinnamon, baking powder, and salt. In a separate bowl, combine the applesauce, sugar, eggs, and orange zest.

In a small pot over low heat, melt together the honey and coconut oil. Pour into the egg mixture and whisk until smooth. Add the liquid ingredients to the flour mixture and mix to combine thoroughly. Stir in the diced apple. Pour the batter into the greased pan and spread out evenly. Sprinkle the slivered almonds on top.

Bake for 40-50 minutes or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 30 minutes, then run a knife around the edge of the cake to loosen. Carefully invert the cake onto a plate, then invert from the plate to a wire rack to finish cooling.

Cut into slices and serve with ice cream, if desired. Can be made up to 1 day in advance. Wrap in plastic wrap and store in the refrigerator.

Servings

Serves 8

Written by Hallie Klecker

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Grain-Free Blondies Recipe

Ingredients

2 cups cooked chickpeas, drained
½ cup smooth natural almond butter
½ cup xylitol
20-30 drops pure liquid stevia, or to taste
1 tablespoon pure vanilla extract
¼ teaspoon kosher or fine sea salt
2 teaspoons ground cinnamon
½ teaspoon baking powder
⅔ cup sugar-free chocolate chips
⅓ cup goji berries or raisins

Directions

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper.

In a food processor, blend the chickpeas, almond butter, xylitol, stevia, vanilla, salt, cinnamon, and baking powder until perfectly smooth. Remove the blade and stir in the chocolate chips and goji berries.

Spread the batter in the pan and smooth the top. Bake for 25-35 minutes, until just beginning to brown on the edges and crack on top. Allow to cool completely before cutting into 16 squares. Store, covered, in the refrigerator for up to 5 days. May be frozen.

Servings

Makes 16

Written by Ricki Heller

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Grain-Free Hazelnut Biscotti Recipe

Ingredients

⅓ cup coconut flour
Heaping ⅓ cup lightly toasted hazelnuts
2 tablespoons potato starch
1 tablespoon ground chia seeds
½ teaspoon baking powder
⅛ teaspoon kosher or fine sea salt
¼ – ½ teaspoon hazelnut flavored stevia extract, or to taste
½ cup unsweetened almond or other dairy-free milk (not rice milk)
2 tablespoons smooth natural almond butter
1 tablespoon extra-virgin olive oil
1 teaspoon pure vanilla extract
1 teaspoon pure hazelnut or almond extract
1 teaspoon pure lemon extract

Directions

Preheat oven to 375°F. Line a baking sheet with parchment paper.

In a food processor, blend coconut flour, hazelnuts, potato starch, chia seeds, baking powder, salt, and stevia (if using liquid, add it to the liquid ingredients) until the mixture is powdered.

Add remaining ingredients and process just until blended and uniformly moist (do not overmix). Gently turn the mixture onto the baking sheet. Wet your palms and shape the dough into a flat log, roughly 8 inches long and ½ – ¾ inch high (make it higher if you prefer thicker biscotti). Using a sharp knife, cut across the log diagonally to create about a dozen pieces, about ¾-inch thick.

Gently move the biscotti apart so there is space between pieces. Bake for 20 minutes, until the edges just begin to brown. Remove from the oven and turn each piece over.

Reduce heat to 350°F and bake for another 25 minutes. Turn off heat and leave the biscotti in the oven until completely cool, about an hour. They should be lightly browned and very crisp. Store, covered, at room temperature for up to 4 days. May be frozen.

Servings

Makes about a dozen

Written by Ricki Heller

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Grain-Free Pecan Pie Recipe

Ingredients

For the crust:

2 cups raw cashews
1 tablespoon coconut flour
2 tablespoons salted butter, room temperature (plus more for greasing the pie dish)
1 large egg

For the filling:

1 cup (packed) pitted Medjool dates (about 10 large dates)
½ cup warm water
½ cup maple syrup
3 large eggs
¼ cup salted butter, room temperature
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
1⅔ cups raw pecans

Directions

Preheat the oven to 350ºF. Grease a 9-inch pie dish with butter.

Make the crust:

In a food processor fitted with the steel blade, process the cashews and coconut flour until powdery. Add the butter and egg. Process until a dough forms. Press the dough into the bottom and up the sides of the pie dish, pressing it out as evenly as possible. Set aside.

Make the filling:

Add the dates and water to the food processor (no need to clean it first). Process to form a paste, 30-60 seconds. Add the maple syrup, eggs, butter, vanilla, and salt. Process until smooth. Pour the filling into the pie crust. Scatter the pecans on top and press gently to even out.

Bake for about 35 minutes, until golden brown, set around the edges, and a bit wobbly in the center. Cool completely at room temperature before serving. Store leftovers, covered, in the refrigerator for up to 3 days.

Servings

Makes 1 (9-inch) pie

Written By Hallie Klecker

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Grain Free Black Forest Cake Recipe

Ingredients

For the cake:

10 ounces frozen dark red cherries
1 tablespoon pure vanilla extract
½ cup honey
1 heaping tablespoon dark roast instant coffee (secret ingredient!)
⅓ cup cocoa powder
2 cups unsweetened almond butter
3 large eggs, beaten
1 teaspoon baking soda
½ teaspoon baking powder
½ – ¾ cup 80-90 percent dark chocolate, roughly chopped

For the topping:

4 cups frozen dark red cherries
3 tablespoons lemon juice
¼ cup honey
¼ cup almond liqueur (optional but ah-mazing!)
Large fresh dark cherries, for garnish (optional)

Directions

Preheat the oven to 350°F. In a saucepan on medium, add cherries, vanilla, honey, coffee, and cocoa powder. Bring to a low boil. Simmer for 5-10 minutes, until thickened. Remove from heat and let cool to room temperature. Using a blender, blend until smooth.

In a separate bowl, combine the almond butter, eggs, baking soda, and baking powder. Pour in the cherry mixture and stir. Gently fold in the chocolate. The batter will be thick.

Pour into two 9×9 square or two 9-inch round baking pans (use nonstick pans or line with parchment paper). Spread the batter to about ½-inch thick in each pan. Cook for 20-25 minutes or until cooked through. Cool completely.

Meanwhile, bring all the topping ingredients, except fresh cherries, to a slow simmer in a pan until thickened.

Remove the cooled cakes from the pans. Place one cake on a serving platter, top with half the topping mixture, place the other cake layer on top, and pour on the remaining half of the topping mixture.

If desired, garnish with fresh cherries.

Servings

Serves 8-10

Written by AndreAnna McLean

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These decadent, fudgy confections are the perfect potluck dessert: finger food that’s small enough to leave room for sampling other treats, too.

Written by Ricki Heller

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Written by Carol Kicinski

Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes – I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

“I love the way this book is laid out – full meals I can make in no time. Love the sense of fun and humor in this book but mostly I love all the gluten free recipes -.” – J. F.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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