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Gluten Free Desserts and Sweets

Sesame Chocolate Nutty Bites

Sesame Chocolate Nutty Bites Recipe photo
Sesame Chocolate Nutty Bites Recipe
photo by recipe author

Servings: 28
Preparation Time: 20 minutes + 4 hours chilling

  • 1/4 cup raw honey
  • 2 tablespoons raw sunflower seeds
  • 2 tablespoon walnuts
  • 2 tablespoons cocoa powder
  • 2 tablespoons raw cashews
  • 1 tablespoon almond butter
  • 2 tablespoons pumpkin seeds
  • 3 tablespoons shredded coconut
  • 1 teaspoon coconut oil
  • 6 tablespoons sesame seeds – divided use
  • parchment paper (preferably unbleached natural), optional
    invisible tape, optional
  • stickers, optional

Lightly grease the mixing bowl for easier removal.

Place ingredients into a bowl – reserving 3 tablespoon of sesame seeds for later use. Mix together. The mixture will be very thick and difficult to stir.

Place a sheet of parchment paper into a dish 7″ x 5″ to line the bottom and sides. Lightly grease the parchment paper with coconut oil. Sprinkle 1.5 tablespoons of sesame seeds onto the parchment paper.

Place the candy mixture into the parchment paper. Grease the back of a spoon or your fingers and mold into the dish.

Sprinkle the remaining sesame seeds over the top of the candy mixture until it is evenly covered.

Refrigerate overnight, or at least four hours.

Remove and cut lengthwise so that you have a rectangular piece which is 2.5″ wide and 7″ long. Now cut 1/2″ pieces which will give you 14 pieces from each rectangle.

OPTIONAL – wrap each piece individually: Remove a strip of parchment paper 7.5″ long. Cut each piece into a 3″ piece strip. Lay the piece of candy in lengthwise, and roll the ends until they overlap. Use a piece of invisible or transparent tape long enough to wrap around and adhere to itself. You should have a round tube now. Attach a sticker if you wish. Now carefully fold down the ends and twist.

Recipe submitted by Starlene, Phoenix AZ

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Gluten Free ABC Brownies

Gluten Free ABC Brownies Recipe photo
Gluten Free ABC Brownies Recipe
photo by recipe author

Gluten free & dairy free! ABC stands for Avocado, Banana, Coconut!!

Servings: 12
Preparation Time: 15 prep, 20 bake

Preheat oven to 350.

Blend avocado and banana until smooth in food processor or blender.

Use a stand mixer or mix by hand for remaining steps. Add avocado/banana to bowl. Add coconut oil, cocoa powder, cinnamon, vanilla extract, and honey. When combined, add almond meal. When roughly mixed, add eggs and mix thoroughly until smooth.

Spoon mixture into cupcake linings in cupcake tray.

Sprinkle with shredded coconut.

Bake at 350 degrees for 20 minutes. Cool on a wire rack.

Recipe submitted by Carl, Penfield, NY

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Dairy Free Pumpkin Ice Cream

Dairy Free Pumpkin Ice Cream Recipe photo
Dairy Free Pumpkin Ice Cream Recipe
photo by recipe author

Servings: 4

  • 4 egg yolks from pastured eggs (I use Tropical Traditions soy free)
  • 1/2 – 3/4 cups sweetener
  • 27 oz full fat coconut milk*
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons cinnamon*
  • 1 1/2 teaspoons nutmeg
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups pumpkin, fresh or canned
  • 1 tablespoon bourbon or vodka (optional to keep it from getting hard)

Whisk the egg yolks, any liquid sweetener, vanilla, all spices and salt in a bowl and set aside.

Place the coconut milk and any granulated sweetener in a saucepan and bring to a simmer, do not let it boil!

Remove from heat and slowly add the milk a ladle full at a time to the egg yolk mixture, whisking as you go. If the milk is too hot it will cook the eggs

Once it is all incorporated, transfer mixture to a blender and add in the pumpkin and bourbon/vodka (if using) and blend until smooth

Pour mixture back into the bowl and place in the freezer for an hour to cool

Pour the mixture into an ice cream maker and follow the instructions or pour into a bread pan and freeze

*I did all of the spices as heaping measurements because I like the spice. You could certainly just use pumpkin pie spice as well.

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

Recipe submitted by Kate, Highlands Ranch, CO

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Little Gluten Free Donuts

Little Gluten Free Donuts Recipe photo
Little Gluten Free Donuts Recipe
photo by recipe author

Servings: 12
Preparation Time: 15 minutes

Donuts:

Glaze:

  • 1/2 cup all natural milk chocolate chips
  • 1/2 teaspoon coconut oil

Preheat oven to 400 degrees.

Prepare petite donut pan (12 donut size) by greasing lightly with coconut oil.

Beat all donut ingredients until well incorporated and fluffy. Divide into each donut well evenly – each well held approximately one tablespoon. Bake for 15 minutes or until very slightly golden brown. Cool slightly.

Meanwhile, make your glaze. In a small pan over very low heat add glaze ingredients and stir until melted.

Swirl the donuts one at a time into the chocolate glaze on the flatter side to get more coverage. Let set and cool for as long as you can wait.

Chocolate Variation: Add 1/4 cup cocoa to batter and bake exactly as above. I used only 1 1/2 teaspoons of powdered sugar to garnish and dusted the rounded side instead.

Recipe submitted by Kathryn, Carey, NC

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Gluten Free Thin Mint Candies

Gluten Free Thin Mint Candies Recipe photo
Gluten Free Thin Mint Candies Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

In small saucepan on low heat, melt together coconut oil and butter (if using). Carefully whisk in cocoa powder and salt and mix till thoroughly combined. Remove from heat. Add stevia and peppermint essential oil or extract. Mix well.

Pour evenly into 12 regular-sized muffin tin cups. If desired, sprinkle 1/2 teaspoon shredded coconut on top of each thin mint. Freeze for at least 15 minutes or until hard. Remove from muffin tins and store in resealable bag in freezer.

Add in different spices, extracts or other goodies to create countless variations:

  • cinnamon
  • various extracts, such as orange or almond
  • coffee granules
  • different flavors of liquid stevia, such as raspberry or English toffee
  • chopped nuts

*Maple syrup can be used instead of stevia.

Recipe submitted by Sheri, Camby, IN

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Toasted Coconut & Basil Ice Cream with Dark Chocolate Chunks

Toasted Coconut & Basil Ice Cream with Dark Chocolate Chunks photo
Toasted Coconut & Basil Ice Cream with Dark Chocolate Chunks
photo by recipe author

Servings: 8
Preparation Time: 12 minutes

In a medium saucepan or pot, combine the coconut milk, half and half, milk, basil, sugar, vanilla bean paste. With an immersion blender, puree the basil for about 30 seconds, until they are mostly small pieces. Bring the mixture to a simmer, stirring until the sugar is dissolved. Remove from heat. If you don’t have an immersion blender, you can transfer the milk mixture to a regular blender and blend until the basil is well-incorporated, then return back into the saucepan.

In a medium bowl, whisk the yolks until a little frothy, continuously for about 2 minutes. Add about a cup of the hot basil coconut milk, slowly streaming it into the yolks, whisking until incorporated. Whisk the yolk mixture into the rest of the hot basil coconut milk, to make the ice cream base; return it to medium heat. Cook, stirring constantly, for about 5-8 minutes, until thickened slightly. If the texture of the ice cream base seems to be a bit chunky (most-likely do to a lapse in whisking), use the immersion blender for 10 seconds to give it a final mix. Remove from heat and pour into a glass container and cover. Refrigerate until cooled completely (4-6 hours).

When the mixture is completely chilled, churn in the ice cream maker, following the manufactures directions. In the last 5 minutes of the churning process, add the toasted coconut* and the dark chocolate pieces. Transfer to a freezer-safe container and freeze for several hours before serving.

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

*Little Yellow Note: To toast the unsweetened shredded coconut, spread the coconut on a baking sheet and bake at 350 for about 5 minutes, or until golden brown.

Recipe submitted by Chrissy, San Diego, CA

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Strawberry Almond Cake

Strawberry Almond Cake Recipe photo
Strawberry Almond Cake Recipe
photo by recipe author

Servings: 2 8 inch round cakes
Preparation Time: 15 prep + 25 baking

Preheat oven to 350 F.

Prepare two 8-inch round cake pans by greasing the bottoms and side with a little bit of coconut oil. Lined the bottom of each pan with a round piece of parchment paper, this helps to remove the cake easily from the pan after baking.

In a large mixing bowl, place almond meal and baking powder, mix thoroughly.

In a separate medium sized bowl, beat eggs until light and fluffy.

Combine with dry mixture, along with virgin coconut oil, honey and vanilla. Stir cake mix well and then divide into the two cake pans.

Bake for 25 minutes.

Allow to cool for 1 hour before removing from pans.

Top with strawberry sauce and enjoy!

Recipe submitted by Emily, Ottawa, Canada

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Blueberry Pudding Cake

Blueberry Pudding Cake Recipe photo
Blueberry Pudding Cake Recipe
photo by recipe author

Servings: one 9×9 pan
Preparation Time: 20 minutes

  • 1 cup frozen blueberries
    or
  • 1 cup fresh blueberries & 1/4 cup juice of choice (I used mango)
  • 1/2 cup coconut cream concentrate
  • 1/2 cup full fat coconut milk*
  • 1 large egg, at room temperature
  • 2 tablespoons honey
  • 1 teaspoon vanilla
  • 1 cup almond or chestnut flour
  • 2 teaspoons baking powder
  • 1 teaspoon Himalayan pink salt

1. Make sure all ingredients are room temperature. The coconut cream concentrate should not be melted, but spreadable. If it is hard, immerse jar in very hot water or simmer gently on stovetop.

2. Whisk together coconut cream concentrate, coconut milk, egg, honey, and vanilla in a large mixing bowl.

3. In medium size bowl, mix together almond flour, baking powder, and salt.

4. Slowly add dry ingredients to wet, whisking until combined.

5. Preheat oven to 375 degrees F and grease a 9 x 9 baking pan. I used melted coconut oil. Pour batter into pan and spread with a small spatula. Top with blueberries.

If using fresh berries, bring berries and juice to a simmer over medium heat on the stovetop. Once it bubbles gently, reduce the heat to low and simmer for 4-5 minutes until the mixture thickens. Pour over the cake batter.

6. Bake in preheated oven for 20 – 25 minutes. 20 minutes will give you more of a pudding consistency, whereas 25 minutes will get you more on the cake side. I like to split it down the middle and go for 22, but every oven is different. Cool and serve at room temperature, topped with whipped coconut cream or ice cream.

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

Recipe submitted by Kate, Togane, Chiba, Japan

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