Gluten Free Desserts and Sweets

Pineapple, Mango and Coconut Tropical Bars

Pineapple, Mango and Coconut Tropical Bars Recipe

photo by recipe author

Servings: 12
Preparation Time: 60 minutes

For the cake:

1 cup quinoa flakes
1/2 cup brown rice flour
1/2 cup coconut flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup whole sugar
1 cup fresh or frozen pineapple
1 cup fresh or frozen mango
1/2 cup unsweetened applesauce
1/2 cup water (or unsweetened non-dairy milk)
1 flax “egg” (2 1/2 tablespoons ground flax seeds mixed with 3 tablespoons warm water)
1/2 teaspoon coconut extract
1/2 cup unsweetened shredded coconut

For the topping:

1/4 cup macadamia nuts, chopped
1/4 cup unsweetened shredded coconut
1/4 cup unsweetened flaked coconut
1 tablespoon whole sugar

Preheat oven to 350 F.

Put quinoa flakes in a food processor or blender. Puree slightly. I like to leave some chunks and not blend into a fine flour. I find it gives the cake more texture.

In a large bowl, combine the quinoa flakes, flours, baking powder, baking soda and sugar.

In the same food processor or blender, combine the pineapple and mango, and blend until smooth.

Add the pineapple and mango, along with the flax egg, applesauce, water, coconut extract and shredded coconut to the flour mixture. Mix until just combined.

Pour the mixture into an 8×8 lightly greased or sprayed baking pan. Smooth the top.

Sprinkle all the topping ingredients on top.

Bake for 40-45 minutes, or until edges become slightly brown and the coconut is toasted on top.

Allow to cool for at least 30 minutes. Cut into 12 square bars.

Recipe submitted by Shelby, Orangevale, CA

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Banana Coconut Chia Seed Pudding

Banana Coconut Chia Seed Pudding Recipe

photo by recipe author

Servings: 2
Preparation Time: 1 hour

1 cup unsweetened coconut milk*
1 large banana
1 or 2 drops coconut extract
1/2 teaspoon stevia (optional)
2 tablespoons white chia seeds (you can use any color seeds, I used white just because this pudding is light in color)

Blend milk, banana and coconut extract in a food processor until smooth. Taste and decide if you want to add stevia or any other sweetener. The banana and coconut extract should provide enough sweetness, but add the stevia (or other sweetener) to make sweeter.

Pour mixture into a bowl and add the chia seeds. Mix well and let sit for at least 1 hour, mixing occasionally.

Pudding will thicken best when left overnight in the refrigerator.

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

Recipe submitted by Shelby, Orangevale, CA

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Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

1 cup coconut flour
2 teaspoon cinnamon
1/4 cup + 2 tablespoons unsweetened shredded coconut
4 medium carrots, grated
6 eggs
3/4 cup organic sugar
1 medium ripe banana
8 oz crushed pineapple
1/2 cup unsweetened applesauce
1 cup coconut milk*

Chocolate Frosting:

1 cup/8 oz butter, softened
1/2 cup extra dark cocoa powder
powdered sugar, as needed (make sure it’s gluten-free)
2 teaspoons vanilla extract
4 tablespoons coconut milk*

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

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

Recipe submitted by Taylor, St. Augustine, FL

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Dairy Free Chocolate Truffle Pie

Dairy Free Chocolate Truffle Pie Recipe

photo by recipe author

Servings: 10
Preparation Time: 4 hours

1/2 cup water
1/2 cup honey
1/3-1/2 cup cocoa (to taste)
1/8 -1/4 teaspoon salt (to taste)
1/2 cup expeller pressed coconut oil
2 avocados, about 4-5 ounces a piece
1 teaspoon vanilla extract
One 8″ graham, crumb, or nut crust*

Bring water and honey to a boil; add cocoa and salt. Stir until smooth. This ‘blooms’ the cocoa, bringing out the flavor.

Pour this into a blender or food processor. Add the avocado pulp, coconut oil and vanilla. Blend or process until smooth. Pour into the pie crust.

Chill in the refrigerator 4 hours or until firm. Let stand at room temperature for 10-30 minutes before serving to soften slightly.

*For a gluten free crust, use this recipe.

Recipe submitted by Rhonda, South Jordan, UT

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Ginger Peach Ice Cream with Chocolate Fudge Nuggets

Ginger Peach Ice Cream with Chocolate Fudge Nuggets Recipe

photo by recipe author

Servings: 4
Preparation Time: 15 minutes

2 cups raw cashews, soaked 2+ hours
4 cup frozen peaches, thawed
1/4 cup raw honey
2 teaspoons vanilla extract
2 tablespoons coconut oil
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 cup chocolate fudge (rolled into tiny balls)

Be sure to soak your cashews. This will soften them, which in return will help them blend nice and creamy. After soaking, drain and rinse well.

Put all ingredients into the blender and blend for 3-5 minutes. Process till nice and creamy.

If you have an ice cream maker, after the mixture is blended, chill for about 1 hour in the freezer and then pour into your ice cream maker and follow the manufacturer’s instructions.

If you don’t have an ice cream maker, pour into a container and place in the freezer. Be sure to stir it a few times an hour until frozen.

You can also pour it into ice-cube trays and freeze. For serving just pop the ice cubes out and using your blender, blend until it is a soft serve ice cream.

It is best to take the ice cream out of the freezer for about 10 minutes ahead of time so it can have a chance to soften. Did you know that softer ice cream has more flavor than hard, frozen ice cream? Test it for yourself.

Recipe submitted by Amie Sue, Hood River, OR

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Coconut Brownie Bites

Coconut Brownie Bites Recipe

photo by recipe author

Servings: 18
Preparation Time: 15 minutes

1 1/2 cups shredded coconut
1/2 cup cocoa powder
1 tbsp virgin coconut oil
1/2 tsp vanilla beans (optional)
1/2 tsp vanilla extract (add more if not using beans)
1/4 – 1/2 cup honey

Pour the coconut into a food processor and blend until small pieces are produced.

Add all of the remaining ingredients and blend well.

Using a small cookie scoop, place each bite onto dehydrator sheets. Dehydrate at 125 for 2-4 hours depending on how soft you want them.

Oven option: Set temp to lowest possible setting or use dehydrator setting. Bake for 1-2 hours depending on heat setting.

Recipe submitted by Kate, Highlands Ranch, CO

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Easy Mango Blackberry Swirl Ice Cream Pie

Easy Mango Blackberry Swirl Ice Cream Pie Recipe

photo by recipe author

Servings: 4 – 8 slices
Preparation Time: 1 hour or more

Crust:

1/3 cup egg whites (about 3 eggs)
1/3 teaspoon salt
1/3 cup whole brown sugar
1 1/2 cups coconut flakes, toasted

Blackberry Sauce:

3 cups fresh or frozen blackberries
3-5 tablespoons whole brown sugar or raw honey
1 tablespoon arrowroot powder
pinch of salt

Mango Frozen Kefir:

2 cups pureed mango
1 1/2 cups kefir (you can use regular coconut milk* or coconut kefir for a dairy-free option!)
2-4 tablespoon raw honey, if needed
2 or 3 egg yolks (leftover over from the meringue pie)
pinch of salt

Crust:

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add sugar and the salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn’t get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker’s instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won’t have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard.

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

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

Recipe submitted by Marillyn, Britt, IA

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Coconut Flour Coconut Cupcakes with Lime Icing

Coconut Flour Coconut Cupcakes with Lime Icing Recipe

photo by recipe author

You can make these cupcakes lemon or orange, just switching out the citrus zest and juice

Servings: 8-10 cupcakes
Preparation Time: 15-20 minutes

3 large organic eggs
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup Tropical Traditions coconut flour
1/2 teaspoon Himalayan pink salt
1/2 teaspoon baking soda
1/2 cup unsweetened shredded coconut

Key Lime Icing

1/2 cup Tropical Traditions coconut cream concentrate
1/4 cup raw honey
1 tablespoon coconut oil
1 teaspoon finely grated lime zest
Juice of 1/2 lime (about 2 tablespoons)
1/2 teaspoon vanilla extract, optional
2-4 tablespoons coconut milk*

Cupcakes:

Preheat oven to 340° degrees.

In a small bowl blend eggs, coconut oil and maple syrup with a hand blender. Stir in coconut flour, salt, baking soda and shredded coconut, beating 1 minute.

Line a cupcake tin with unbleached baking cups. Spoon batter into each cupcake liner, making 8 large (about 1/4 cup per cupcake or 10 medium.)

Bake at 340° for 20 minutes on middle oven rack.

Remove cupcakes from oven and allow to cool for 20 minutes. Frost with Key Lime Icing and serve.

Icing:

If needed, soften coconut cream jar in warm water. Mix all the ingredients together until well mixed and smooth. Add coconut milk 1 tablespoon at a time, beating well. Ice cupcakes. Top with Lime zest or toasted coconut.

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

Recipe submitted by Sondra, Telford, PA

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