Gluten Free Desserts and Sweets

Wholesome Honey Cookies

Wholesome Honey Cookies Recipe

photo by recipe author

Servings: 3 dozen
Preparation Time: 25 minutes total

1/3 cup virgin coconut oil
1 cup raw honey
2 eggs
1 cup unsweetened almond milk
3 1/2 cups gluten-free oat flour
1/2 cup brown rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 375 degrees F.

Combine virgin coconut oil and honey. Stir in eggs and milk.

Sift together the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Combine flour mixture with honey mixture.

Place by teaspoonfuls on a greased baking sheet. Bake 12 minutes (or until golden brown underneath cookie). Allow to cool before serving.

Recipe submitted by Emily, Ottawa, Canada

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Coconut Cream Chocolate Walnut Fudge

Coconut Cream Chocolate Walnut Fudge Recipe

photo by recipe author

Servings: Makes about 1/2 lb. of fudge
Preparation Time: 5 minutes + chill time

1/2 cup cocoa powder
1/4 cup honey
3 tablespoons coconut cream concentrate
1 tablespoon coconut oil
1/4 cup hot water
1/2 teaspoon vanilla
1 cup chopped walnuts*

Possible variations/additions: 1/4 teaspoon cinnamon, pinch of sea salt, 1/8 teaspoon cayenne pepper, 1/8 teaspoon chili powder.

Sift cocoa powder through a sieve into a medium bowl. Add honey, coconut cream concentrate, coconut oil and hot water. Stir vigorously until smooth. Stir in vanilla and chopped walnuts, if using.

Pour into a small dish or pan. I use a 4″ x 8″ ramekin. Chill until set. Cut into squares and store on waxed paper in a container in the refrigerator.

Recipe submitted by Karen, Quincy, CA

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Dairy Free Lemon Mousse

Dairy Free Lemon Mousse Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

6 farm fresh eggs
2 tablespoons lemon zest (2 lemons)
4 tablespoons or more of fresh lemon juice (2 lemons)
1/4 – 1/2 cup liquid or granulated sweetener
1/2 cup coconut cream*
sea salt

Place the yolks, sweetener, zest and juice in a double boiler over a pot of boiling water. Whisk about 10 minutes until the mixture thickens.

Once it has thickened, place in the fridge for about half an hour to cool or the freezer for 10 minutes.

Place the egg whites in a bowl with a dash of sea salt and set aside. Place the cream in a bowl and beat it until it is whipped and stiff, set aside. Beat the egg whites with the salt until stiff peaks are formed.

Once the yolk mixture has cooled a bit, add it slowly to the cream and combine. Now fold in the egg whites into the yolk and cream mixture.

Once mixture is combined, spoon into serving dish and refrigerate to allow the mousse to set up.

Quick notes

*Coconut cream is the thick cream that settles at the top of refrigerated full fat coconut milk. For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Variations

The lemon zest can be felt in the mouth, so if this texture bothers you, I’d suggest blending the yolk mixture with the cream in a blender. Then, pour mixture into a bowl to then fold in the egg whites. This recipe will work with limes or oranges as well. Amount of zest and juice may vary.

Recipe submitted by Kate, Highlands Ranch, CO

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Quindim – Brazilian Coconut Custard

Quindim Recipe

photo by recipe author

You can place some fresh raspberries around the custard and on top, as a decoration. They taste like heaven together!

Servings: 9
Preparation Time: 30 minutes

1 cup filtered water
3/4 cup organic sugar
1 tablespoon vanilla extract or 1 vanilla bean, scrapped
1 tablespoon butter
12 egg yolks
1 cup dried unsweetened coconut
Boiled water for water bath

Pre-heat oven to 350 degrees ºF.

Boil about 4 cups of water. Butter a regular size muffin pan with extra butter and dust with extra sugar. You will need to butter and dust with sugar just 9 molds, which is the amount of quindins you are getting with this recipe.

In a small saucepan add water, sugar, vanilla extract or scrapped vanilla bean (add the bean to the water also) and bring to a boil. After it starts boiling, set the timer for 5 minutes. After the time has passed, remove the liquid from heat, remove the beans, if using, and strain the liquid to a medium bowl, add butter and let it cool. Mix the egg yolks and the dried coconut and add this mixture to the cooled liquid. Mix well and pour into the prepared muffin pans, about 3/4 full.

Prepare a water bath by pouring boiling water into a cooking sheet and setting the muffin pan on top. Bake for 22 minutes. Remove from oven, let it cool for 5 minutes. After that pass a knife or a spatula around the custard to loosen a bit. Place another cooking sheet on top of the muffin pan and invert. The custards should come out easily. Enjoy this dessert at room temperature. Can be stored in the refrigerator for a few days, if it lasts!

Recipe submitted by Sirlei, Athens, OH

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Coconut Flour Sweet Potato Brownies

Coconut Flour Sweet Potato Brownies Recipe

photo by recipe author

Servings: 16
Preparation Time: 1 hour

1 large sweet potato (baked in the oven at 425 ºF for 50 minutes)
1/4 cup coconut oil
3 large eggs
1/2 cup raw honey
3 tablespoons coconut flour
1/2 cup blanched almond flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 tablespoon vanilla extract
1/2 cup chocolate chips

Preheat oven to 350 degrees ºF. Grease a 9×13 inch pan with coconut oil.

In a stand mixer with a paddle attachment cream baked sweet potato and coconut oil (doing this while the sweet potato is still warm will melt the coconut oil). Add remaining ingredients, except for chocolate chips, and beat until well mixed. Stir in chocolate chips.

Pour batter into pan. Bake for approximately 25 minutes.

Recipe submitted by Jennifer, Maryville, TN

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Matcha and Coconut Butter Truffles

Matcha and Coconut Butter Truffles Recipe

photo by recipe author

Servings: 12

1/2 cup softened coconut cream concentrate
1/3 cup coconut cream (the solids from the top of full fat coconut milk)*
1 1/2 tablespoons matcha tea powder
4 tablespoons honey
dark chocolate and/or cocoa, for dipping and rolling

Pour the warmed coconut cream concentrate into a medium bowl along with the coconut cream (this is the solid layer on top of coconut milk – just scoop it off and leave the liquid layer behind).

Stir until blended. Add matcha and honey, tasting and adjusting to the level of “sweet” you prefer.

Refrigerate the truffle filling for 15 minutes, or until it is firm enough to roll into balls. Using your hands, roll the filling into small rounds, using about a tablespoon of filling per truffle. If you are going to dust them in cocoa, do this right after rolling and then refrigerate the truffles (I sifted some cocoa with a little powdered stevia, and used that to roll half of the truffles). If you want to dip them into dark chocolate, refrigerate for an hour after rolling so they will be firm enough to dip.

For chocolate-dipped truffles, break up your chocolate and heat gently in a double boiler or low flame until the chocolate is completely melted. Dip the truffles into the chocolate and then place them on waxed paper to cool.

Makes about two dozen small truffles.

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

Recipe submitted by Angela, Longmont, CO

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No Bake Mini Lemon Coconut Tarts

No Bake Mini Lemon Coconut Tarts Recipe

photo by recipe author

Servings: 12-15
Preparation Time: 25 minutes

Crust:

6 medjool dates
1 cup coconut flakes (or shredded coconut)
1 tablespoon coconut oil
pinch salt

Filling:

4 cup coconut flakes (or 1 cup coconut cream concentrate)
1/2 cup lemon juice
Zest from 2 lemons
1/2 cup full-fat coconut milk
1/4 cup honey
3 tablespoons coconut oil
pinch salt
1 teaspoon lemon extract/oil (optional for stronger lemon flavor)

Line a mini muffin cup with paper liners.

For crust: Process all ingredients about 2-4 minutes until you they stick together. Press about a teaspoon of the mixture into each mini cup to make a crust.

For filling: Process coconut flakes for 10-20 minutes until you get the consistency of coconut butter. Add the rest of the ingredients and process to combine. Scoop mixture into cups (about a tablespoon in each).

Refrigerate tarts for an hour or two until firm. Store in the refrigerator or freezer.

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

Recipe submitted by Jacqueline, Atlanta, GA

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Apple Pie Bowl

Apple Pie Bowl Recipe

photo by recipe author

Servings: 2 large, 4 small
Preparation Time: 5 minutes

1/2 cup apple juice or water
1 Granny Smith apple, finely chopped
1 large banana, roughly chunked into pieces
2 heaping tablespoons Coconut Cream Concentrate
2 tablespoons shredded coconut
a few healthy shakes each of nutmeg and cinnamon
Generous pinch of sea salt

Add apple juice (or water for a less sweet version) to a small saucepan and start to boil. Add in rest of ingredients and cover, cooking on medium heat until the mixture starts to melt together, about 1-2 minutes.

The Coconut Cream Concentrate is the secret ingredient that makes this recipe come together and get all gooey – otherwise, it will separate! Continue to cook to your desired thickness.

Can also make without the shredded coconut for a slightly softer version.

Delicious alone or served with chopped nuts and/or fruit on top; I love roasted macadamias – gives a little of that “crust” taste.

Recipe submitted by Cheryle, Alden NY

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