Category Archives: Dessert Recipes

Easy Berry Pie

Summer is even more delicous when you bite into a juicy berry pie.  Here is an extremely easy recipe that even the novice gluten-free cook can create.

Ingredients:
1 cup blueberry fruit spread
1/4 cup strawberry fruit spread
1/2 teaspoon ground cinnamon
1 1/2 pints fresh blueberries
8 large strawberries, hulled and cut in 1/4″ slices
2 teaspoons grated lemon zest
9″ gluten-free pie crust (see below)

In a saucepan, met blueberry spread with cinnamon over medium heat.

Turn off heat.  Add blueberries and lemon zest until berries are coated.  Spoon berries into the crust.

Melt strawberry fruit spread in a small saucepan over medium heat.  Mix in strawberries until coated.  Arrange glazed strawberries on top of blueberries along the edge of the crust, to form a decorative ring.  If you face the points toward the center of the pie, this works best.

If you can eat dairy, I highly recommend the pre-made Whole Foods Market Gluten Free Pie Crust.
If you can’t eat dairy, I highly recommend the Breads From Anna Pie Crust Mix (super easy to make and delicous!)

Here are some more easy gluten-free summer dessert recipes:
Gluten-free red velvet beet cake
Grilled Pineapple with gluten-free rum sauce
Gluten-free cocoa brownies

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes

Gluten-Free Red Velvet Beet Cake

cupcake redBeets in a cake? Who knew you could make a delicious cake out of this often hated vegetable. I visited the Oak Park, Illinois Farmers Market today and came home with a bunch of beets and this wonderful recipe from Nelson’s Farmstand.

Ingredients:
1/2 cup cocoa
1 1/8 cups apple sauce
1 teaspoon vanilla
1 1/2 cups sugar
1 3/4 cups gluten-free flour blend (use one that contains xanthan gum or add 1 1/4 tsp. xanthan gum)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, beaten
1 1/4 cups cooked, mashed dark-colored beets
1/3 cups chopped nuts, optional
1/3 cups chocolate chips, optional

In a bowl, combine cocoa, apple sauce and vanilla, and mix well.   In another bowl combine flour (xanthan gum if adding), sugar, baking soda and salt.   Mix well and add to cocoa mixture.   Blend in eggs and beets.   Beat two minutes with an electric mixer.   Stir in chopped nuts and chocolate chips, if desired.  

Pour in a 9×13 greased pan.   Bake at 350 degrees for 25-30 minutes or until baked through.  

Allow to cool.   Serve with cool whip, whipped cream or ice cream.

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, Holiday Recipes, Kid Friendly Recipes, Summer GF Recipes

Chocolate Avocado Cupcakes

The cupcake shown is not the one in the recipe.

The cupcake shown is not the one in the recipe.

This is a great recipe for very moist chocolate cupcakes.  Who would have thought of putting avocado in your dessert?  And read on to find out how these cupcakes can increase your energy and libido! 

Avocados are very rich in vitamin E and researchers credit their unique other nutrient combo of folate and vitamin C with killing or stopping the growth of precancerous cells that lead to oral cancer and may have similar effect on other cancers.   They can protect your vision as they are also rich in lutein and zeaxanthin, antioxidants found in the retina that keep eyes healthy. They also may prevent age-related problems like cataracts and macular degeneration.

Historically avocados had a long-standing stigma as a sexual stimulant and are known by the Aztecs as the “fertility fruit.” Due to their high monounsaturated fat content and vitamin B6, both are needed to keep energy and libido up.  (Imagine eating your chocolate/avocado cupcake and increasing your energy and libido!)

Chocolate-Avocado Cupcakes with Peanut Butter Glaze Recipe
Modified from Summer June 2009 Issue of Delicious Living Magazine (found at Whole Foods Market)

Ingredients:
1 1/2 half cups gluten free flour blend
1 1/2 teaspoons xanthan gum 
3/4 cups of organic powdered cocoa
1 tsp of baking powder
1 tsp of baking soda
1 avocado (pitted and skin removed)
1 cup maple syrup
3/4 cup of milk (other options include rice, hemp, almond or coconut milk)
1/3 cup of coconut oil
2 tsp of gluten-free vanilla
1/2 cups gluten-free chocolate chips

Preheat oven to 350.

In a large bowl, combine the first five ingredients.  Set aside.

In a separate bowl, puree the avocado, syrup, milk, oil and vanilla together until smooth.  Stir in the chocolate chips.   

Mix the puree with the dry ingredients and mix until firm. Place into muffin cups, bake 25-minutes or until done.  Top with peanut butter glaze (Recipe below.)

Peanut Butter Glaze:
1/2 cup peanut butter (preferably smooth)
1/2 cup powdered sugar
3/4 cup milk (rice, coconut, soy, etc…)
1 tsp vanilla extract
2 Tbsp cream cheese

Whisk together ingredients until smooth with no lumps.  If necessary, add more milk to thin out glaze.

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Filed under Baked Goods Recipes, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes

Frozen Berry Granola Squares

yogurt squareThis is a modified version of a dessert from Clean Eating Magazine (www.cleaneatingmag.com).  I make it GF and dairy free by replacing the granola, yogurt and vanilla with appropriate ingredients.  My kids really love this and it is VERY easy to make. 

Ingredients:
1 cup GF granola
2 cups fresh berries (strawberries, raspberries, etc…)
3 cups plain yogurt (use plain coconut milk yogurt or soy yogurt if needed)
1/3 cup agave nectar
1 teaspoon GF vanilla extrat

Line an 8″ square baking pan with foil.  Sprinkle granola evenly on bottom of pan and set aside. 

In a blender, mix together berries, yogurt, agave and vanilla until blended.  Pour mixture over granola, smooting mixture to edges of pan.  Cover with foil and freeze until firm, approximately 4 hours.  Keep frozen until serving. 

To make life easier, cut the into squares before the mixture totally freezes or allow to slightly thaw before cutting into squares.

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Filed under Baked Goods Recipes, Breakfast Recipes, Dairy Replacements, Dessert Recipes, GF Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Vegetarian

White Chocolate and Coconut Covered Strawberries

June 2009 006Looking for a SIMPLE and delicious dessert to serve at your next party?  These strawberries are beautiful, delicious and the easiest dessert you will ever make.  My kids devour them and my “fancy” adult guests think they are beautiful.  They fit the needs of the most basic or extravagant dinner party or barbeque.

Ingredients:
1 bag shredded coconut
1 pint fresh strawberries with leaves and stems attached
1 bag white chocolate chips

To Prepare:

Cover a cookie sheet with wax paper.  Rinse and dry the strawberries.  Place the chocolate in microwave safe bowl and the coconut in another large bowl.  Set the coconut aside.

Pour the chocolate chips into the microwave safe bowl and place them in the microwave.  Set the microwave for the half or 50 percent power level.  This is important because the chocolate will burn if cooked on full strength.  Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well.  Repeat until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens.

Take each strawberry and dip the bottom 3/4 into the chocolate, while holding the stem of the strawberry.  Once the chocolate is on the strawberry, dip the strawberry in the coconut so it covers the chocolate.  Place the dipped strawberry on the wax paper until it hardens, approximately 1 hour.  Repeat with remaining strawberries.   You can put the strawberries in the refrigerator for quicker hardening and to prevent future melting.  Eat within 24 hours or the berries will become soggy unless refrigerated.

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Filed under Dessert Recipes, GF Recipes, Holiday Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes, Uncategorized, Vegetarian

Cocoa Brownies

browniesMy girlfriend made these brownies the other night.  It is so nice to have friends that are also living the gluten-free lifestyle!  You know that you can go to their house and eat without getting sick.  It is even better when these gluten-free friends like to bake!  Enjoy…

Ingredients:

½ cup (1 stick) Earth Balance margarine
½ cup cocoa powder
1 cup  Sugar
2 eggs
1 tsp. gluten free vanilla
½ C Bob’s Red Mill all purpose flour (or other GF baking flour blend)
¼ tsp salt
¼ tsp xanthan gum

Preheat oven to 350 degrees and grease an 8x8x2 pan (or a 9 x 12 pan if doubling recipe) or 12 muffin tins.  (I usually line the pan with parchment paper so that I can easily lift out the brownies and slice them when they are done!)

Melt butter in a sauce pan or in a 1 quart container in the microwave.  Remove from heat.  Add cocoa until blended, then add sugar and mix well.  Add eggs, one at a time.  Stir in vanilla, flour, salt & xanthan gum – do not overmix.  Bake 25-30 minutes (less if using muffin tins).  Cool and serve.

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Filed under Baked Goods Recipes, Dessert Recipes, GFCF Recipes, Kid Friendly Recipes, Quick and Easy Recipes

GFCF Chocolate Pudding

blackberriesI have had a few people ask about the GFCF Chocolate Pie recipe that I posted last week.  The great thing about this recipe from Betsy Hicks is that you can serve the pie filling as chocolate pudding. 

My kids have been eating “pudding” with berries all week for breakfast.  Since the pudding is actually cashews and coconut, it is a healthy and sweet breakfast option.  The berries act as nice fiber and the kids are full and happy for the morning.

If you haven’t made the pie yet, here is the recipe.  GFCF Chocolate Pie made with Cashew Creme

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Filed under Breakfast Recipes, Dessert Recipes, GFCF Recipes, Holiday Recipes, Kid Friendly Recipes, Quick and Easy Recipes, Summer GF Recipes, Vegetarian