Gluten Free Desserts

Also known as “Honey Pie,” this is a traditional dessert recipe from the Greek island of Sifnos. With only a few ingredients, it is so easy to put together. The traditional recipe uses the Greek cheese, Mizithra, but here in the States you can substitute with ricotta. Because the honey shines through in this recipe, make sure to use high-quality honey.

Gluten Free Melopita (Greek Honey Pie) Recipe

Ingredients

2½ cups ricotta cheese
½ cup honey, plus more for topping
3 large eggs
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon pure vanilla extract
½ teaspoon kosher or fine sea salt
1 tablespoon fresh lemon zest
Cinnamon, for topping

Directions

Generously grease an 8-inch round baking pan with gluten-free nonstick cooking spray. Preheat the oven to 325°F.

In a large mixing bowl, add ricotta, honey, eggs, cornstarch, vanilla, and salt. Beat with a handheld beater to form a smooth, lump-free mixture.

Gently fold in the lemon zest. Pour the batter into the pan and bake for 40 minutes. The edges should be firm and the center starting to set. The consistency will be similar to cheesecake.
Cool completely. Before serving, dust generously with cinnamon and drizzle with additional honey.

Servings

Serves 8

Written by Kim Maes

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Babka is a tall, airy, unkneaded cake, traditionally baked in a Bundt pan. The cake is often served for Easter in many Central and Eastern European countries, including Poland and Russia. There are many variations of Babka, but usually the top of the cake is filled or covered in a sweet glaze, then decorated with dried fruit.

Gluten Free Babka Cake Recipe

Ingredients

½ cup gluten-free all-purpose flour
¾ cup gluten-free oat flour
½ cup unsalted butter, melted, plus more for greasing the pan
1 cup cane sugar (or preferably Muscovado sugar)
Juice and zest of 1 lemon
5 large eggs
1 teaspoon ground cardamom
½ cup candied orange peel, plus 2 tablespoons for garnish
1 tablespoon powdered sugar, for dusting

Directions

Preheat the oven to 330°F. Grease a Bundt cake pan with butter.

In a medium bowl, sift together the flours.

In the large bowl of an electric mixer, cream the butter, sugar, lemon juice, and lemon zest until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the cardamom and sifted flours, and mix together until fully combined.

Stir in the candied orange peel with a spoon.

Pour the batter into the prepared pan and bake for about 40 minutes. Let cool completely before inverting onto a platter.

Decorate with candied orange peel and sprinkle with powdered sugar right before serving.

Servings

Serves 8

Written by Natalia Mantur

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Madeleines are small sponge cakes from France. They are moist and delicate, and baked in pans with shell-shaped impressions. Traditional recipes include lemon or orange zest.

Gluten Free Madeleines Recipe

Ingredients

3 large eggs, at room temperature
⅓ cup powdered sugar, plus more for dusting
½ cup gluten-free all-purpose flour
Juice and zest of 1 lemon
½ cup unsalted butter, melted and warm, plus more for greasing the molds

Directions

Preheat the oven to 325°F. Butter the molds of a large madeleine pan.

Whisk together the eggs and sugar in a bowl until frothy. Whisk in the remaining ingredients and carefully pour into the prepared molds. Bake for 11 minutes. The madeleines should start to brown around the edges and be puffed up a little in the middle.

Remove the madeleines from the oven and let cool on a wire rack. Once cool, dust lightly with powdered sugar and serve.

Servings

Makes 12

Written by Natalia Mantur

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A trifle is a traditional English dessert made with seasonal fruit, sponge cake, and custard or whipped cream. There are thousands of trifle recipes; the variations may include alcohol, chocolate, or sponge cake soaked in jelly. One thing all trifles have in common – amazing flavor hidden in numerous layers!

Gluten Free Chocolate Orange Trifle Recipe

Ingredients

For the chocolate brownies:

4 ounces dark chocolate
4 ounces milk chocolate
4 ounces unsalted butter
1 tablespoon coconut flour
1 tablespoon millet flour
1 tablespoon gluten-free oat flour
1 tablespoon potato starch
4 large eggs

For the orange jellies:

⅓ cup water
⅓ cup powdered sugar
2 teaspoons powdered gelatin
Juice and zest of 3 oranges
2 oranges, peeled and sliced into ¼-inch slices

For the topping:

1½ cups cold heavy cream
3 tablespoons powdered sugar
1½ ounces dark chocolate, finely chopped

Directions

Preheat the oven to 325°F. Spray an 8-inch square baking pan with gluten-free nonstick cooking spray.

Put the chocolate and butter into a large bowl and place over a pan of simmering water, stirring regularly, until melted. Add the dry ingredients to the chocolate and stir well to combine. Beat the eggs in a separate bowl, then pour into the batter and mix until you have a silky consistency.

Spread the batter evenly into the prepared pan. Bake for 20 minutes. Remove from the oven and let cool completely on a wire rack.

While the brownies are baking, make the orange jellies. Place the water and sugar in a saucepan over low heat and stir until the sugar dissolves. Add the gelatin and stir until dissolved. Remove from the heat and add the orange juice and zest. Pour into 6 individual trifle dishes or dessert glasses, add orange slices, and place in the fridge until set, about 30 minutes.

Meanwhile, place a mixing bowl in the freezer for about 30 minutes.

Cut the cooled brownies into small squares and add them to the trifle dishes.

Pour the heavy cream into the chilled mixing bowl. Using an electric hand mixer, beat the cream. When the cream starts to thicken, add the sugar. Beat until soft peaks form and the cream is just thick enough to hold its shape.

Add the whipped cream to the trifle and top with dark chocolate shavings. Serve immediately.

Servings

Makes 6

Written by Natalia Mantur

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This pie is the perfect end to a Cinco de Mayo feast. It is made with a gluten-free pretzel crust that has just the right amount of that salty and sweet combination to complement the best margarita lime curd filling! The curd definitely shines in this pie, so make sure to use the freshest ingredients possible. The tequila is completely optional, but it does add a nice margarita flavor. The lime whipped cream is zingy, sweet, and a little bit addictive.

Gluten Free Margarita Lime Curd Pie Recipe

Ingredients

For the crust:
2 cups gluten-free pretzel sticks, finely crushed
⅓ cup firmly packed light brown sugar
¾ cup melted butter

For the filling:
4 large eggs
1½ cups granulated sugar
¼ teaspoon kosher or fine sea salt
½ cup fresh squeezed lime juice (about 5-7 limes)
1 ounce tequila (optional)
1 tablespoon fresh lime zest (about 2 limes)
½ cup unsalted butter, diced

For the whipped cream:
1 pint cold whipping cream
3 tablespoons powdered sugar
1 tablespoon lime zest, plus more for garnish

Directions

For the crust:
Preheat the oven to 350°F. Lightly grease a 9-inch pie pan. In a mixing bowl, stir together all ingredients. Firmly press the mixture on the bottom and up the sides of the pan. Bake for 10-12 minutes or until lightly browned. Transfer to a wire rack and let cool completely before filling, about 1 hour.

For the filling:
Place eggs in a medium saucepan and whisk until combined. Whisk in the sugar, salt, lime juice, tequila (if using), and zest. Add the diced butter to the pan and turn on the heat to medium. Constantly whisk until the butter melts and the mixture begins to thicken, 5-10 minutes. (Pay close attention and continue whisking to make sure it doesn’t boil.) Once thick, remove from the heat and pour into the prepared crust. Let cool and set completely at room temperature, at least 1 hour. Refrigerate uncovered until ready to serve.

For the whipped cream:
In the bowl of an electric mixer, add all ingredients. Beat until the cream stiffens, about 5-6 minutes. Serve on top of pie slices with some additional lime zest, if desired.

Servings:

Serves 8-10

Written by Kim Maes

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Gluten Free Chocolate Peanut Butter Cup Ice Cream Cake Recipe

Ingredients

Gluten-free nonstick cooking spray
¾ cup creamy peanut butter
1½ cups heavy cream
1 cup gluten-free chocolate cookie crumbs
1½ quarts chocolate ice cream, softened
1 (8-ounce) bag unwrapped mini peanut butter cups
1 cup roasted, salted peanuts

Directions

Spray a 9-inch springform pan with cooking spray.

In a mixer fitted with the whisk attachment, combine the peanut butter with the heavy cream. Start the mixer on low to combine, then turn to high and beat until stiff peaks form. Transfer ⅓ of the mixture to another mixing bowl and refrigerate the rest. Add the chocolate cookie crumbs to the whipped peanut butter cream, mix well, and press into the bottom of the prepared pan.

Spread the softened ice cream on top and put in the freezer for 1-2 hours or until the ice cream is firm. Top with the remaining whipped peanut butter cream and decorate with the mini peanut butter cups and peanuts.

Cover the pan with plastic wrap and freeze for another 2 hours or for up to 2 days.

Place a hot towel round the outside of the springform pan for a few seconds, remove the outer ring, and transfer the cake to a serving plate or platter.

Servings:

Serves 6-8

Written by Carol Kicinski

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5 Ingredient Grilling – Bring on the heat!

Heat up your dinner and not your kitchen with this 5 ingredient recipe (not including water, oil, salt, and pepper) cooked entirely on the grill.

Gluten Free Grilled Banana Boats Recipe

Ingredients

1 unpeeled large banana
1 teaspoon semisweet chocolate chips
1 teaspoon mini marshmallows
1 teaspoon chopped pecans
1 teaspoon salted caramel sauce

Directions

Prepare the grill for direct heat and preheat to medium.

With a sharp knife, make a deep cut lengthwise along the inside curve of the banana, being careful not to cut all the way through. Open the slit to form a pocket. Fill the banana with 1 teaspoon each chocolate chips, mini marshmallows, and pecans. Wrap the banana with a piece of foil, making sure to seal the edges well. (Repeat this step for the amount of servings you want for your cookout.)

Grill with the lid closed for 10 minutes. Unwrap the banana, top with caramel sauce, and serve.

Servings:

Serves 1

Written by Carol Kicinski

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Gluten Free Homemade Sugar-Free Chocolate Shell Recipe

Ingredients

3 tablespoons unrefined coconut oil
¼ cup raw cacao powder
Pinch of kosher or fine sea salt
½ teaspoon pure vanilla extract
¼ teaspoon pure plain or vanilla liquid stevia, or to taste

Directions

In a small pot over the lowest possible heat, melt the coconut oil with the cacao powder and salt, stirringconstantly to prevent scorching. Remove from heat and stir in the vanilla and stevia. Allow to cool for a fewminutes. Pour over ice cream and serve.

Servings:

Makes about ¼ cup

Written by Ricki Heller

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Don’t let the unusual ingredient list deter you. This ice cream has a rich, decadent texture and real caramel flavor – all while remaining refined sugar-free, dairy-free,and with a bonus vegetable! This is by far my favorite ice cream recipe. I know you’ll love it, too.

I used a Breville Smart Scoop ice cream maker for these recipes, but they will work in any machine. Or, if you don’t have an ice cream maker, use my food processor method.

Food processor method (for a soft-serve style ice cream): Once the ingredients are blended, rather than placing in an ice cream maker, divide the mixture evenly among 9-12 silicone muffin cups. Freeze until firm, then remove cups and store the disks in a plastic food storage bag until ready to serve. To make the ice cream, take 1-2 frozen disks per serving. Cut each disk in quarters and process until the mixture resembles crumbs. Scrape the sides and press the mixture down. Continue to process until it blends and becomes creamy. Serve immediately.

Gluten Free Caramel Ice Cream Recipe

Ingredients

1 cup raw cashews
1 cup unsweetened sweet potato puree (canned or homemade)*
1 cup full-fat canned coconut milk
⅔ -1 cup unsweetened almond or cashew milk
⅓ cup coconut sugar
2 teaspoons pure vanilla extract
1 tablespoon lucuma powder or 2 teaspoons carob powder
¼ teaspoon pure plain or vanilla liquid stevia (or ¼ cup coconut sugar), or to taste
½ teaspoon rum or brandy flavoring, or 1 tablespoon rum or brandy (optional)
⅛ teaspoon kosher or fine sea salt,or to taste

Directions

Set up your ice cream maker according to the manufacturer’s directions.

In a high-powered blender, blend all ingredients until perfectly smooth and silky, scraping down the sides as needed. (You can also blend in small batches in a regular blender). It will be thicker than conventional ice cream – more like the texture of cake batter.

Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm. If desired, top with Homemade Chocolate Shell (recipe follows).

*To make sweet potato puree at home: Bake a large sweet potato at 400°F until soft, about 45 minutes. Allow to cool and remove the skin. Cut into chunks and place in the bowl of a food processor. Process until perfectly smooth. Sweet potato puree can be made in advance and stored in the refrigerator for up to 5 days. I find that baking the sweet potatoes is preferable to boiling, since the potato caramelizes for a far superior flavor.

Servings:

Makes 6-8 servings

Written by Ricki Heller

Caramel Ice Cream reprinted with permission from Naturally Sweet & Gluten-Free by Ricki Heller. © Sellers Publishing, 2013.

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This gorgeous, rosy-hued dessert could not be simpler. It’s the perfect vehicle for that leftover can of cranberry sauce languishing in the cupboard since Christmas. Or, if you prefer to make yours from scratch, see the note at the end of the recipe. This recipe would also work with any cooked berries.

I used a Breville Smart Scoop ice cream maker for these recipes, but they will work in any machine. Or, if you don’t have an ice cream maker, use my food processor method.

Food processor method (for a soft-serve style ice cream): Once the ingredients are blended, rather than placing in an ice cream maker, divide the mixture evenly among 9-12 silicone muffin cups. Freeze until firm, then remove cups and store the disks in a plastic food storage bag until ready to serve. To make the ice cream, take 1-2 frozen disks per serving. Cut each disk in quarters and process until the mixture resembles crumbs. Scrape the sides and press the mixture down. Continue to process until it blends and becomes creamy. Serve immediately.

Gluten Free Cranberry Ice Cream Recipe

Ingredients

1 cup prepared sugar-free cranberry sauce or any cooked berries*
2 cups full-fat canned coconut milk
Zest of 1 lime
¼ – ⅓ cup xylitol or coconut sugar, or to taste

Directions

Set up your ice cream maker according to the manufacturer’s directions.

Combine all ingredients in a blender and blend until perfectly smooth.

Pour into the ice cream maker and churn according to the manufacturer’s directions. For soft ice cream, serve immediately, or freeze until firm.

*For homemade cranberry sauce: In a small saucepan, combine 2 cups cranberries with ½ cup xylitol or ⅔ cup coconut sugar, and ¼ cup water. Add zest and juice of half a lime. Cook over medium-low heat until the cranberries are cooked and almost all of them have popped, 10-15 minutes. Allow to cool before using. Makes about 1 cup.

Servings:

Makes 8-10 servings

Written by Ricki Heller

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