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3 Yummy and Guilt-Free Gluten Free Desserts
Image source: Pixabay
Today I have for you 3 of my favorite gluten free desserts! And hopefully, they will satisfy your sweet tooth without causing any troubles to your guts or to your overall health and well-being.
So, first, let’s take a quick look back as to why gluten is causing so much trouble lately and how a gluten free diet plan can make your life so much better!
Read the previous blog posts:
And now, since we got the theory out of the way, let’s get to the recipes themselves!
I hope they will become your favorites as well!
The first one of our gluten free desserts will be a jelly cake with raspberries. I love jellies! And not just for their sweet wobbly texture, but because of the gelatin’s health benefits as well. It is one of the best natural supplements for healthy joints and ligaments.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 3 hours |
| Servings |
pieces
|
- 1/2 cup walnuts raw
- 1/2 cup sunflower seeds raw, peeled
- 3 Tbsps. Coconut butter
- 2 Tbsps. chia seeds
- 12-15 dates (pitted)
- 2 cups raspberries
- 2 Tbsps. gelatin
Ingredients
cake base
topping
|
|
- Blend all ingredients for the cake base in a kitchen chopper or a robot until fully homogeneous. If the dates are too dry, soak them inn some warm water for 15-20 minutes.
- Transfer the mixture in an adjustable cake ring springform.
- Press gently to form the base of the cake.
- Next, mix the gelatin with some cold water and leave it for a few minutes to bulge up.
- In the meantime, heat the raspberries in a metal pot and puree them completely.
- Next, melt the gelatin in a double boiler until transparent.
- Then, combine the gelatin with the raspberry puree and blend nicely.
- Pour the topping in the cake form and place the cake in the fridge for at least 3 hours to set. Store in the fridge.
Next, in our gluten free desserts list will be the mighty muffins! I know we all love them because they are the ultimate tasty snack (or maybe a sweet breakfast for the lazy weekends!)
But let’s make them a bit healthier by excluding the white sugar and the gluten flours! Feel free to combine these delicious desserts with some caffeine-free frappe (for the summer, of course!) 😉
Oh, and by the way, don’t forget to grab my FREE Healthy Recipes and Detox book bundle!
You will get healthy white sugar-free dessert recipes, smoothies, immune boosting potions, and gentle detox rituals!
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| Servings |
pieces
|
- 3 bananas
- 4 Tbsps. maple syrup
- 1 Tbsp. cocoa powder
- 1 tsp. vanilla extract
- 3 Eggs
- 1/2 tsp. Baking powder
- 4 1/2 Tbsps. ground walnuts
- olive oil
Ingredients
|
|
- Mash the bananas and beat the eggs.
- Next, simply combine the banana puree with the maple syrup, the eggs, cocoa powder, vanilla extract, and the baking powder.
- Blend everything well with a hand mixer to homogenize the batter.
- Next, add the ground walnuts and stir again with a spoon or a spatula.
- Grease the muffin molds with some olive oil and pour the mixture in.
- Heat the oven to 180° C/ 356° F and bake the desserts for about 20-25 minutes. The time will depend on your oven and whether you use the fan-assist function or not.
- Leave the desserts to cool down completely and let them chill in the fridge for an hour. They are best served cold. 🙂
Nutritional info according to Cron-o-meter.
And last, but not least – I present to you – the gluten free doughnuts! Ta da!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
pieces
|
- 1/2 cup pumpkin puree (100 grams cooked)
- 2 Eggs
- 2 Tbsps. sour cream
- 1/2 tsp. Baking powder
- 1 Tbsp. (heaped) Coconut butter soft
- 1 tsp. vanilla extract
- 3 Tbsps. desiccated coconut
- 3 Tbsps. erythrithol
- 6 Tbsps. (heaped) Coconut flour (150 grams)
- 1/2 cup Cottage cheese (100 grams preferably Sodium-free)
- 1/2 cup sour cream (100 grams)
- 1 1/2 cup pumpkin puree (300 grams cooked)
- 1 tsp. erythtitol (adjust to taste)
- 1 Tbsp. gelatin (10 grams or agar-agar)
Ingredients
For the pie crust
For the filling:
|
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- Simply blend well all ingredients for the pie crust until you reach a homogeneous mass.
- Grease your baking mold with some more coconut butter and pour the batter in. You can also use parchment paper.
- Cook at at 180° C /356° for about 20-30 minutes until ready.
- In the meantime, dissolve the gelatin in a little bit of lukewarm water.
- Next, blend the compounds for the filling until completely homogeneous and smooth. Remember - the sour cream has to be at room temperature, so it does not ruin the gelatin!
- When the crust is ready and fully cooked, take it out of the oven and let it chill for a couple of minutes.
- Consequently, pour the pumpkin cream inside and place the cake in the fridge for a couple of hours to set. Enjoy!
More gluten-free desserts:
Gluten Free Pancakes with Fermented Flour
Gluten-free Strawberry Pudding Recipe
So, I hope you liked my gluten free desserts suggestions! And if so, please share this post with your friends, family, or anyone who has any issues with gluten!
Need more ideas for your gluten-free lifestyle? Worry not! Here is my ultimate gluten-free dessert recipe cookbook!
111 IRRESISTIBLE GLUTEN-FREE DESSERT RECIPES
“Easy Gluten Free Desserts” will enchant you with its 
simple and delicious recipes!
You will find tons of tasty and sweet ideas for your gluten-free lifestyle!
Get ready for:
-> Healthy pancakes packed with fiber;
-> Delicious cakes and pies without white sugar and artificial sweeteners;
-> Gluten-free muffins and brownies;
-> Tasty cookies for your tummy and soul;
-> Cheesecakes recipes, terrines, sweet breads,
-> and so much more!
Satisfy your sweet cravings with these simple, yummy, and healthy sweets and dive into the waters of gluten-free cooking with “Easy Gluten Free Desserts”!
Your body will thank you!
Stay tuned for more healthy recipes and articles!
‘Till next time!
Milky
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How on Earth do you come up with so many phenomenal recipes!? Truly amazing, I’ll try the muffins first. 😊
Awww, you are so sweet, Allie!
Thank you and I hope you like the recipe! <3