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Gluten Free Desserts and Sweets

Healthy Cinnamon Stars with Coconut Frosting

Healthy_Cinnamon_Stars_with_Coconut_Frosting
Healthy Cinnamon Stars with Coconut Frosting
photo by recipe author

 

These are traditional Christmas cookies in Switzerland. They’re called cinnamon stars and are usually coated with sugar frosting. This recipe offers is a healthy alternative for both the cookie and the frosting.

Preparation Time:  60 minutes

For the cookies:

  • 80 grams dried apple
  • 40 grams ground hazelnuts
  • 2 teaspoons cinnamon

For the frosting:

Place the dried apple pieces in your food processor, then transfer into a bowl. Mix in the hazelnuts and the cinnamon, blend together well with a spoon or your hands.

Now carefully add water until you get a dough. It doesn’t need much.

Roll the dough and cut out star shaped cookies. Put them on a dehydrator sheet and let them dehydrate for about 2 hours. This step isn’t necessary but cures them.

For the frosting heat up the coconut butter until it is has a peanut butter-like consistency. Mix it with the honey and water and spread it on the cookies.

Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.

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Gluten Free Berry Sweet Rolls

Gluten_Free_Berry_Sweet_Rolls
Gluten Free Berry Sweet Rolls
photo by recipe author

Servings: 15
Preparation Time:  45 minutes

Rolls:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 cup arrowroot starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups almond milk
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoons vanilla extract
  • 1/3 cup palm shortening or coconut oil

Filling:

Berry Glaze:

Chocolate Drizzle:

Preheat oven to 375 degrees F.

In a mixing bowl, combine almond flour, coconut flour, arrowroot starch, baking powder, baking soda and salt. Add in shortening or coconut oil and mix until dough becomes crumbly. Pour in vinegar, milk and vanilla. Stir until combined and dough ball starts to form. Place a large piece of wax paper on counter and dust lightly with almond flour or arrowroot starch. Place dough onto wax paper and sprinkle additional arrowroot powder or flour on top.

Using a rolling pin, carefully roll out dough into a large 1/4″ rectangle. In a small bowl, stir together honey and coconut oil for filling. Spread oil mixture evenly over dough and sprinkle with cinnamon. Carefully roll up dough into a log – you can use the wax paper to help if dough is very fragile. Quickly slice dough into about 1″ rolls and place in a greased baking pan. Bake for about 25-30 minutes or until rolls are starting to brown. Remove from oven and let cool about 15 minutes.

Meanwhile, combine berry glaze ingredients in a small blender and blend until very smooth. Add more beet juice for a darker color. In a small bowl, combine chocolate drizzle ingredients and stir until smooth. Pour berry glaze over cooled rolls and top with chocolate drizzle. Store any leftovers in a sealed container.

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

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Chocolate Coconut Mousse Tart

Chocolate_Coconut_Mousse_Tart
Chocolate Coconut Mousse Tart
photo by recipe author

Servings: 2
Preparation Time:  2 hours 30 minutes

Crust:

  • 1/4 cup raw almonds
  • 2 dates, pitted
  • 1 tsp water
  • Dash of sea salt

Filling:

  • 1/4 cup raw cashews
  • 2 tablespoons coconut milk cream (from the top of coconut milk)
  • 1 teaspoon coconut oil
  • 1 teaspoon raw honey
  • 1 tablespoon cocoa powder

In a small blender, combine crust ingredients and pulse until combined. Blend only until dates and almonds are in very small pieces. They do not have to be pureed together – small pieces are fine.

In a small blender, puree cashews, milk cream, oil, cocoa and honey until very smooth. Press crust mixture into a small tart pan. Pour filling mixture into crust. Refrigerate at least 2 hours or until set.

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

 

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Coconut Cream Sweetheart Squares

Valentine's_Day_Gelatin
Coconut Cream Sweetheart Squares
photo by recipe author

Servings: 9
Preparation Time:  3 hours

Crumb Layer:

Creamy Layer:

Gelatin:

  • 4 cups 100% fruit juice, of your choice
  • 3 tablespoons grass-fed gelatin
  • 1 cup fruit (optional)

For the Crumb Layer:  Preheat oven to 400 degrees ºF. Place walnuts in a blender or food processor. Grind until walnuts resemble a coarse meal. Add the honey, coconut oil, and salt. Mix. Finally, add the coconut flakes and mix until combined. Press into 8×8 inch, glass pan. Bake for 8-10 minutes or until slightly brown on top. Let cool. Place in the freezer to chill.

For the Creamy Layer:  Place 1 cup coconut cream in a small sauce pan over medium heat. Heat until considerably hot, but not boiling. Remove from heat and sprinkle the gelatin over the top and whisk until dissolved. In vita-mix combine warm coconut cream with the remaining cream, honey and vanilla. Blend. Cool to room temp.

For the Gelatin:  In mixing bowl pour 1 cup of juice and sprinkle with the gelatin. Let sit. Heat 3 cups juice until almost boiling. Combine the hot juice with the gelatin mixture and whisk until dissolved. Cool to room temp.

To assemble:
Remove crumb layer from the freezer and spread on the creamy layer. Place in the refrigerator. When gelatin is room temp. and the creamy layer has chilled and set, pour the gelatin on top. Chill until gelatin has set.

Serve and enjoy!

Caroline from Sterling, KS just won $50 for this recipe and photo! Submit yours here.

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No Bake Strawberry Custard Tart

 

No_Bake_Strawberry_Custard_Tart
No Bake Strawberry Custard Tart
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

CRUST:

  • 1 cup pecan meal
  • 1 cup cashew meal or almond flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup melted coconut oil

FILLING:

Optional topping:
Chocolate chips

CRUST:
Mix ingredients in a bowl. Press firmly into a 9-inch springform cheesecake pan (or a deep dish pie plate).  Including about 1 inch up the sides.

FILLING:
Blend all ingredients in a blender until smooth. Pour into cheesecake pan.

Chill for at least 4 hours. Remove from pan and serve.

Optional:  Press chocolate chips into firm custard before removing from pan.

Store in fridge.

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Healthy Chocolate Pudding

Healthy Chocolate Pudding
photo by recipe author

Servings: 2
Preparation Time: 5 minutes (+20 minutes cooking time for the lentils)

  • 125g cooked (or sprouted) lentils
  • 1/4 cup cocoa powder
  • 1/4 cup coconut cream
  • 1/2 cup dates
  • 2 tablespoons honey
Mix everything in a blender and enjoy right away or fill the healthy chocolate pudding in popsicle forms and freeze. The flavour will fully enhance at room temperature, though.

Top with fresh berries and popped amaranth.Anja from Klingnau, Switzerland, just won $50 for this recipe and photo! Submit yours here.
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Strawberry Coconut Fudge

 

Strawberry_Coconut_Fudge
Strawberry Coconut Fudge
photo by recipe author

Servings: 20
Preparation Time: 10 minutes

In a small blender or food processor, combine ingredients and blend until very smooth. Spread mixture into forms. I used these heart forms but you can use other types of molds. Alternatively, you can spread this in a small pan or container. Place fudge in refrigerator for about an hour to harden. Pop out of molds and serve or store in a sealed container in the fridge.

Notes:

The best way I have found to melt cocoa butter is to grate it, if it is really hard. Then melt in a double boiler.

To make these a little sweeter, just add a tsp of honey to the mixture while blending.

You can also dip these in melted chocolate for an even richer treat!

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

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Nut Butter Coconut Oil Chocolate Cups

Nut_Butter_Coconut_Oil_Chocolate_Cups
Nut Butter Coconut Oil Chocolate Cups
photo by recipe author

Servings: 12
Preparation Time:  30 minutes

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.

Rachel from Quitman, Louisiana just won $50 for this recipe and photo! Submit yours here.

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