Gluten Free Desserts

Gluten Free Chocolate Cut-Out Cookies Recipe

Ingredients

⅓ cup coconut sugar
2 tablespoons rice milk
½ teaspoon pure liquid stevia
2 teaspoons pure vanilla extract
¼ cup melted coconut oil
1 tablespoon finely ground flax seeds (or meal)
2 tablespoons unsweetened cocoa powder
¾ cup gluten-free all-purpose flour, plus more for rolling
½ teaspoon baking powder
½ teaspoon xanthan gum
⅛ teaspoon kosher or fine sea salt

Directions

In the bowl of a food processor, combine the coconut sugar, milk, stevia, vanilla, coconut oil, and flax until the sugar is dissolved. Add the cocoa powder, flour, baking powder, xanthan gum, and salt. Pulse to incorporate the flour, then process until it comes together in a soft dough. Turn the dough onto a piece of plastic wrap, form into a disk, and refrigerate until firm, at least 30 minutes to an hour.

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

Dust a clean, flat surface with a thin layer of flour. Roll out the dough to about ¼-inch thickness. Cut into desired shapes.

Place cookies on the baking sheet. Bake 10-12 minutes, until dry on top and browned on the edges. Allow to cool 5 minutes before transferring to a rack to cool completely. May be frozen.

Servings

Makes about a dozen

Written by Ricki Heller

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Chocolate-Crusted Peanut Butter Pie Recipe

Ingredients

For the crust:

1½ cups blanched almond flour
3 tablespoons unsweetened cocoa powder
3 tablespoons granulated sugar
5 tablespoons salted butter, melted

For the filling:

1½ cups creamy unsweetened peanut butter
½ cup salted butter, room temperature
1 cup powdered sugar

For the ganache:

1 cup semisweet chocolate chips, roughly chopped
2 tablespoons creamy unsweetened peanut butter
½ cup heavy whipping cream

Directions

Make the crust:

Preheat the oven to 325ºF. In a large bowl, whisk together the almond flour, cocoa powder, and sugar. Add the butter. Mix to form a dough that is crumbly but holds together when pinched. Press the dough into the bottom and up the sides of a 9-inch pie dish, pressing it out as evenly as possible. Bake for 18-20 minutes, until just firm to the touch. Cool completely on a wire rack.

Make the filling:

In a large bowl, beat together the peanut butter, butter, and ½ cup powdered sugar with an electric mixer. When creamy, add the remaining ½ cup powdered sugar and beat to combine. Use a spoon or spatula to smooth the mixture over the bottom of the cooled crust. Place in the freezer.

Make the ganache:

Place the chocolate chips and peanut butter in a heat-proof bowl. In a small pot, heat the cream over low heat until it is steaming and just beginning to simmer around the edges. Remove from heat and pour over the chocolate chips. Let stand, undisturbed, for 5 minutes. Whisk until smooth and glossy. Pour over the peanut butter layer. Create a pattern on top, if desired, by pulling the tip of a knife through the ganache. Refrigerate, uncovered, for 20 minutes to set the ganache. Cover and refrigerate for 1-2 hours before slicing and serving. Store leftovers, covered, in the refrigerator for up to 5 days, or wrap slices individually and freeze for up to 1 month. Thaw frozen slices for 15-20 minutes at room temperature before serving.

Servings

Makes 1 (9-inch) pie

Written By Hallie Klecker

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Gluten Free Apple Crumble Pie Recipe

Ingredients

For the crust:

1¼ cups gluten-free all-purpose flour blend*
1 tablespoon granulated sugar
1 stick (8 tablespoons) cold salted butter, cubed
¼ cup cold water, or more if needed

For the filling:

3 pounds apples (such as a mix of Pink Lady, Gala, and Granny Smith), peeled, cored, and sliced
½ cup granulated sugar
2 tablespoons (packed) light brown sugar
6 tablespoons tapioca starch
Juice of 1 lemon
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon sea salt

For the topping:

6 tablespoons salted butter, room temperature, broken into pieces
1 cup gluten-free rolled oats (not quick cooking)
½ cup (packed) light brown sugar
⅓ cup chopped walnuts
3 tablespoons gluten-free all-purpose flour blend*

*Note: Choose a blend that includes xanthan gum.

Directions

Make the crust:

Combine flour and sugar in a food processor and process to combine. Add butter and pulse until the butter is incorporated and pieces are no larger than the size of a pea. With the machine running, add ¼ cup cold water. The mixture should come together into a crumbly dough that holds together when pinched. If it feels dry and floury, add a very small amount of cold water and process until it reaches the right texture. Turn the dough out onto a flat surface and use your hands to gather it into a cohesive ball. Press into a 6-inch round disk. Wrap in plastic wrap and refrigerate for 30-60 minutes.

After the dough has chilled, unwrap it and place it on a piece of parchment paper dusted with gluten-free flour. Top with another piece of parchment paper. Roll out to about 10-12 inches in diameter. If the edges crack, press them together as best as you can. Remove the top sheet of parchment paper. Quickly and carefully invert the dough onto a 9-inch pie dish. Peel off the bottom sheet of parchment paper. Fit the dough into the pie dish, pinching any cracks back together, as needed. Crimp the edges, as desired, and place in the freezer. Preheat the oven to 425ºF.

Make the filling:

In a large bowl, combine all the filling ingredients. Mix well and set aside.

Make the topping:

In a medium bowl, combine all the topping ingredients, working them into a crumbly mixture with your fingers.

Assemble the pie:

Remove the crust from the freezer and pour in the apple filling mixture, including the juices. Crumble the topping over the apples and press gently to adhere. Place the pie dish on a rimmed baking sheet.

Place in the oven and immediately reduce the oven temperature to 375ºF. Bake for 50-55 minutes, until golden brown. Let cool completely, then refrigerate for 4-6 hours before slicing and 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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Gluten Free Pumpkin Tart with Oatmeal Crust Recipe

Ingredients

For the crust:

1 cup plus 2 tablespoons gluten-free rolled oats (not quick cooking)
⅓ cup sorghum flour
⅓ cup tapioca starch
⅓ cup (packed) light brown sugar
⅓ cup salted butter, room temperature, broken into pieces
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
2 tablespoons water

For the filling:

1 (15-ounce) can pumpkin puree
1 cup canned full-fat coconut milk
⅔ cup granulated sugar
1 large egg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon sea salt

Directions

Make the crust:

Preheat the oven to 375ºF. Combine all crust ingredients except water in a food processor fitted with the steel blade. Pulse 5-10 times to incorporate the butter into the dry ingredients, but do not over-process. Add the water and process to incorporate. The dough should hold together when pinched between your fingers. If not, add another teaspoon or so of water. Using wet fingertips, press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Place on a baking sheet and bake for 10 minutes. Remove from the oven and increase the oven temperature to 425ºF.

Make the filling:

In a large bowl, whisk together all the filling ingredients. Pour into the crust and spread out evenly. Bake at 425ºF for 10 minutes. Reduce the oven temperature to 350ºF and continue baking for 30 minutes or until filling is just set. Cool completely on the baking sheet. Cover and refrigerate for at least 2 hours. Remove the outer ring of the pan, slice, and serve. Serve chilled or at room temperature. Store leftovers, covered, in the refrigerator for up to 3 days.

Servings

Makes 1 (9-inch) tart

Written by Hallie Klecker

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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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