Gluten Free Desserts to Satisfy Any Sweet Tooth
There are a number of reasons why a person might choose to adopt a gluten-free lifestyle. Perhaps they are experimenting with the benefits of a wheat-less diet (i.e. Paleo, Atkins); maybe certain health restrictions demand it (Diabetes, Celiac Disease). Whatever the reason, one singular concern regarding the gluten-free transformation always seems to surface: satisfying one's sweet tooth.
For those both considering and/or actively participating in gluten-free habits, allow the following recipes to ease your mind on the matter. All three are gluten-free, quick and easy to prepare, and - most importantly - delicious!
Primal Palate Chocolate Chip Cookies: Gluten-free, Paleo friendly, Father approved (My dad enjoyed these more than traditional chocolate chip cookies!)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
- 1/2 cup unrefined coconut oil
- 1/2 cup pure maple syrup
- 2 eggs
- 3 cups blanched almond flour
- Preheat oven to 375°F.
- Combine dry ingredients in medium bowl.
- Beat eggs, maple syrup, and vanilla in separate bowl.
- Combine wet and dry ingredients and mix until well blended.
- Add melted coconut oil. Blend.
- Stir in chocolate chips.
- Drop balls of cookie dough on greased or parchment-lined cookie sheet.
- Bake for 15 minutes.
Spa Bettie's Strawberry-Lemon Rice Crispies: Gluten-free, Dairy-free, Vegan
- 2tbsp unrefined coconut oil
- 10 oz. package marshmallows (vegans opt for Dandies brand)
- 1 lemon juiced and zested
- 5 cups rice puffs
- 3/4 cup dried strawberry pieces
- 2 tbsp beet juice (for color, optional)
- Melt coconut oil in saucepan, add marshmallows.
- Stir over medium heat until melted. Add lemon juice, lemon zest, and beet juice. Stir.
- Remove from heat, add rice puffs, and strawberry bits. Mix until combined.
- Press into pan. 9"x9" pan makes tall treats!
Sofia's Blood Orange Chia Pudding: Gluten-free, Vegan, Paleo friendly
- 2 cups of blood orange juice (squeezed from roughly four oranges)
- 1/2 cup crushed cashews (soaked overnight)
- 1 tbsp honey
- 3 tbsp chia seeds
- Blood orange segments & pomegranate seeds (for garnish)
- Drain cashews and pulverize in a food processor.
- Slowly add a few tablespoons of the orange juice until a thick cashew paste forms.
- Blend until smooth.
- Slowly pour in the rest of the orange juice. Blend.
- Strain the mixture through a nut milk bag to remove any remaining cashew solids. (The result should be a creamy, pink cashew milk.)
- Add chia seeds. Stir well & refrigerate.
Leave for at least eight hours, or overnight.
Serve chilled, topped with fresh blood orange segments and whole pomegranate seeds.