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Gluten Free Desserts and Sweets

Dairy Free Mint Chip Ice Cream

Dairy_Free_Mint_Chip_Ice_Cream
Dairy Free Mint Chip Ice Cream
photo by Orissa

 

Servings: 4
Preparation Time: 10 minutes

  • 4 large bananas, frozen (broken into small pieces)
  • 1/4 cup fresh mint leaves
  • 1 avocado, peeled
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon cocoa powder
  • 1 teaspoon raw honey

In a small sauce pan, melt coconut oil and stir in cocoa powder and honey. Whisk until smooth.

In a blender, combine bananas, mint and avocado. Puree until smooth. Slowly pour chocolate sauce into banana mixture and pulse just a few times to get a “chip” like texture.

Serve immediately for soft serve consistency. Alternately, freeze the ice cream in a covered container for up to 2 hours to enjoy harder scoops (as pictured above in photo).

Recipe submitted by Courtney from Columbus, KS. Prepared by Orissa.

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Rhubarb Plum Bread Pudding with Coconut Milk

Rhubarb_Plum_Bread_Pudding
Rhubarb Plum Bread Pudding with Coconut Milk
photo by recipe author

 

Servings: 8-10
Preparation Time: 2 hours

  • 10-15 slices of dry bread, broke into small pieces (can be gluten-free bread)
  • 2 large eggs, beaten
  • 1 large stalk of rhubarb, diced
  • 1/4 cup dried plums (or raisins)
  • 2/3 cup coconut milk*
  • 1/4 cup raw honey
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • coconut oil for greasing pan

In a large bowl, combine bread pieces, eggs, rhubarb, plum, milk, honey, cinnamon and vanilla. Gently mix together with hands until bread starts to moisten. There should be enough milk mixture to cover the bread. If not, add more milk at a rate of 1/4 cup at a time.

Let the mixture set for about an hour in the refrigerator to ensure the bread has absorbed the ingredients.

Pour into a greased 9×9 baking dish. (Cover with foil before baking if you want a less brown crust). Bake at 350 °F for about 40 minutes. The pudding mixture should be set when cooking is complete.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Gluten-Free Blueberry Coconut Flaugnarde

Gluten_Free_Blueberry_Coconut_Flaugnarde
Gluten-Free Blueberry Coconut Flaugnarde
photo by recipe author

 

Servings: 6-8
Preparation Time: 10 minutes

Preheat oven to 350 ºF

Using coconut oil or butter, grease the bottom and sides of an 8 or 9 inch pie dish. Set aside.

Using a blender, whip the coconut milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy. (Can also be whisked vigorously by hand.)

Pour roughly half an inch of batter into the greased dish and bake it in the oven until it is lightly set – just a few minutes. Take the baking dish out of the oven and add the blueberries in an even layer. Pour on the remaining batter.

Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.

Serve at room temperature, with a dollop of coconut milk whipped cream and a sprinkling of cinnamon, if desired.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Sheri from Camby, Indiana won $50 for this recipe and photo! Submit yours here!

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Dairy Free & Gluten Free Buttermilk Waffles

Dairy_Free_and_Gluten_Free_Buttermilk_Waffles
Dairy Free & Gluten Free Buttermilk Waffles
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

  • 2 cups coconut milk*
  • 2 tablespoons apple cider vinegar
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract
  • 8 eggs
  • 1 cup tapioca flour
  • 1 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

First, make buttermilk by mixing the coconut milk with the apple cider vinegar. Allow it to sit 5-10 minutes.

Preheat your waffle maker.

With a handheld electric mixer, combine the buttermilk with the remaining ingredients. Mix until big lumps are gone, being careful not to over-mix.

Make the waffles in your waffle maker. The batter is not pourable, so use a measuring scoop to spread the batter evenly over the heated surface.

Enjoy with real maple syrup!

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit yours here!

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Gluten Free Banana Split Cake

Gluten_Free_Banana_Split_Cake
Gluten Free Banana Split Cake
photo by recipe author

 

Servings: 10-12
Preparation Time: 1 hour

Cake:

  • 1/2 cup palm shortening or butter
  • 1/2 cup whole cane sugar
  • 1/4 cup raw honey
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 1/4 cups almond flour*
  • 3/4 cup cassava flour
  • 1/2 cup tapioca starch
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup coconut milk**
  • 1 large banana, slightly mashed
  • 1/2 cup diced cherries
  • 1/2 cup walnuts, chopped

Filling:

Sauce: 

In a mixing bowl, cream together shortening or butter, sugar and honey until smooth. Add in vanilla and eggs, beat for an additional 2 minutes until light and fluffy. Add in almond flour, cassava flour, tapioca starch, baking powder, baking soda and salt. Mix until just combined. Add in milk, then fold in bananas, cherries and chopped walnuts until combined.

Pour into two greased cake pans. Bake at 350 °F for about 30-35 minutes or until cooked through and slightly brown.
Remove from oven and let cool on wire racks for about 15 minutes.

Place one cake on a serving dish. Spread a thin layer of preserves over cake. Top with remaining cake layer.

In a small bowl, combine melted coconut oil, honey and cacao powder and stir until smooth. Drizzle chocolate sauce over cake. Top with whipped coconut cream and walnut pieces if desired.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

**For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Columbus, KS won $50 for this recipe and photo! Submit yours here!

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Coconut Mango Fudge

Coconut_Mango_Fudge
Coconut Mango Fudge
photo by recipe author

Servings: 20
Preparation Time: 1 1/2 hours

In a medium-size heavy bottom sauce pan melt ghee/or coconut oil on low heat. Add shredded coconut and toast it for 30 seconds. Add coconut flour and mix well with the shredded coconut. Add 2 cups of milk. Bring to a simmer over medium heat, stirring continuously to avoid burning. When the milk is fully absorbed by the coconut, the mixture will start to lump together and look dry (approximately 20 minutes). Lower the heat and add the cardamom powder, mango pulp and sugar. On low heat stir well till combined and then turn off heat when everything comes together to form a lump.

Let the mixture cool.

Grease a 7×5 inch pan with coconut oil or ghee. Pat the mixture evenly into the pan. Cut into 20 squares and garnish each with a raisin then refrigerate for an hour.

Sheetal from Foster City, California won $50 for this recipe and photo! Submit yours here.

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Gluten Free Toasted Coconut Chocolate Cups

Gluten_Free_Toasted_Coconut_Chocolate_Cups
Gluten Free Toasted Coconut Chocolate Cups
photo by recipe author

 

Servings: 12
Preparation Time: 30 minutes

Set a small dry saucepan on the stove over medium/low heat. When pan is thoroughly heated, add in coconut flakes, and continue stirring the flakes until they are light golden brown. Once they are toasted, remove from pan.

Turn stove burner down to very low heat, add coconut oil into sauce pan.  Once coconut oil is melted, stir in cacao powder and maple syrup.

Line a muffin pan with 12 non-stick paper or silicone cups. Spoon a little chocolate into each cup, and then sprinkle on the coconut flakes. The coconut flakes will sink into the chocolate and create a nice flavor and texture.

Set the muffin pan in the freezer to cool. It will take about 20 minutes in the freezer until they are firm and ready to eat.

Andrea from Willamina, Oregon won $50 for this recipe and photo! Submit yours here!

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Gluten Free Zucchini Bread

Gluten_Free_Zucchini_Bread
Gluten Free Zucchini Bread
photo by recipe author

 

Servings: 12
Preparation Time: 1 hour

Preheat oven to 350 °F

Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.

In a large bowl, using a whisk or a hand mixer, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.

Add the dry mixture to the wet ingredients. Mix just until smooth. Do not over mix, it will start to separate. Pour batter into greased pan, or muffin liners.

Bake loaf for 60-65 minutes, or until toothpick comes out clean. Alternately, bake muffins for 30-35 minutes.

Allow to cool before serving. Stores well in fridge.

*You can grind your own almond flour by placing whole almonds in a blender/food processer and blending until you get a fine meal.

Jenny from Hendersonville, TN won $50 for this recipe and photo! Submit your coconut recipes and photos!

 

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