Welcome to a world of indulgence and sweetness with a delicious selection of decadent gluten-free desserts. This chapter is dedicated to satisfying your sweet tooth with a variety of cakes, cookies, and pastries, all made gluten-free for your enjoyment. Learn the techniques to achieve the perfect gluten-free texture and flavour, allowing you to create mouthwatering treats that everyone will love. Additionally, explore dairy-free and refined sugar-free options, providing guilt-free enjoyment for those with dietary restrictions or seeking healthier dessert alternatives.
As we dive into the realm of decadent gluten-free desserts, it's essential to recall the valuable techniques we've explored in previous chapters to achieve the perfect texture and flavour. Remember the importance of experimenting with various flour blends, including the role of xanthan gum or guar gum as essential binders. Recall how moisture-rich ingredients like yogurt, applesauce, and bananas can keep your treats moist and tender.
We've learned how to carefully balance leavening agents, adjust baking times and temperatures, and the significance of using eggs as excellent binding agents. And let's not forget the natural flavour enhancers like vanilla extract, citrus zest, and aromatic spices we've discovered to elevate the taste of our gluten-free creations.
As you venture into crafting indulgent gluten-free cakes, cookies, and pastries, keep these techniques in mind to ensure your treats boast the perfect texture and taste. By applying this knowledge, you'll delight in desserts that rival their gluten-filled counterparts, all while staying true to our wholesome and delicious gluten-free journey.
9.1: Irresistible Gluten-Free Cakes
1. Rich Flourless Chocolate Cake:
Indulge in the richness of this flourless chocolate cake made with decadent dark chocolate and almond flour. Velvety smooth and intensely chocolatey, this gluten-free cake is a true delight for chocolate lovers.
2. Lemon Blueberry Pound Cake:
Delight in the refreshing combination of zesty lemon and juicy blueberries in this moist and tender gluten-free pound cake. Topped with a tangy lemon glaze, this cake is a burst of citrusy goodness.
3. Decadent Red Velvet Cake:
Experience the allure of red velvet cake, now gluten-free and just as luxurious. Moist layers of vibrant red cake are complemented by a rich cream cheese frosting, making it a show-stopping dessert.
4. Vanilla Bean Coconut Cake:
Savour the delicious flavours of this vanilla bean coconut cake, infused with the essence of real vanilla beans and coconut. The light and fluffy texture paired with a coconut cream frosting make it a heavenly treat.
9.2: Scrumptious Gluten-Free Cookies
5. Chewy Almond Butter Cookies:
Experience the nutty goodness of almond butter in these chewy gluten-free cookies. With a delicate hint of sweetness and a satisfying texture, these cookies are a delicious treat.
6. Classic Coconut Macaroons
Rediscover the classic macaroon, filled with luscious sweet coconut and drizzled in decadent chocolate.
7. Macarons- 3 ways
Classic french macarons are naturally gluten-free, and they are much easier than they seem! Here we cover 3 flavours of macaron- vanilla bean, double chocolate, and pistachio. These treats are known for their ability to take on any flavours you like, so get creative off of these inspiration base cookie recipes.
9.3: Delectable Gluten-Free Pastries
8. Flaky Gluten-Free Croissants:
Learn the art of making buttery and flaky gluten-free croissants from scratch. Filled with your favourite sweet or savoury fillings, these pastries are a true French delicacy.
9. Raspberry Almond Linzer Tarts:
Delight in the combination of raspberry jam and almond frangipane in these elegant gluten-free linzer tarts. These dainty pastries are perfect for special occasions.
10. Apple Cinnamon Turnovers:
Enjoy the comforting flavours of apple cinnamon turnovers made with gluten-free puff pastry. These flaky pastries filled with spiced apple compote are a delicious fall treat.
9.4: Dairy-Free and Refined Sugar-Free Desserts
11. Dairy-Free Chocolate Avocado Mousse:
Indulge in a guilt-free treat with this dairy-free chocolate avocado mousse. Creamy and luscious, this mousse is a delicious way to enjoy chocolate while staying refined sugar-free.
12. Coconut Flour Banana Bread:
Savour the tropical flavours of coconut flour banana bread, made without dairy or refined sugars. Moist and fragrant with ripe bananas and coconut, this bread is a wholesome delight.
13. Vegan Lemon Raspberry Bars:
Delight in the sweet-tart flavours of these vegan lemon raspberry bars, made with a gluten-free almond-oat crust and a luscious raspberry lemon filling.
These delicious desserts will elevate your culinary skills and satisfy your sweet cravings. Gluten-free baking takes tenacity, so if you have never baked before, start with the easier avocado mousse, lemon raspberry bars, and flourless chocolate cake before moving onto the more advanced recipes.
Most important: don't give up! Gluten-free baking can test even the most experienced chef's skills.
Ingredients:
- 1 cup (225g) unsalted butter, cubed
- 8 ounces (227g) dark chocolate, chopped
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60g) almond flour
- Pinch of salt
- Cocoa powder or powdered sugar for dusting (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
2. In a heatproof bowl set over a pan of simmering water, melt the cubed butter and chopped dark chocolate together, stirring occasionally until smooth and fully melted. Remove from heat and let it cool slightly.
3. In a separate bowl, whisk the granulated sugar and eggs together until well combined. Add the vanilla extract and mix.
4. Slowly pour the melted chocolate-butter mixture into the egg-sugar mixture, stirring constantly to combine.
5. Gently fold in the almond flour and a pinch of salt until the batter is smooth and well incorporated.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake the cake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the centre comes out with a few moist crumbs. Be careful not to overbake, as the cake should be moist and fudgy.
8. Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
9. Once cooled, you can dust the top of the cake with cocoa powder or powdered sugar for an elegant finish.
Ingredients:
For the Cake:
- 2 cups (240g) gluten-free all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Zest of 2 lemons
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) plain Greek yogurt or sour cream
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 cup (150g) fresh blueberries, rinsed and dried
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- Zest of 1 lemon
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch (23x13cm) loaf pan and line the bottom with parchment paper. Set aside.
2. In a medium mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and lemon zest until light and fluffy using an electric mixer.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Add half of the dry ingredients to the wet ingredients and mix until just combined. Then, add the Greek yogurt and mix again.
6. Add the remaining dry ingredients and mix until just combined. Be careful not to overmix.
7. Fold in the freshly squeezed lemon juice and gently stir in the fresh blueberries.
8. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
9. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the centre comes out clean.
10. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
11. While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, freshly squeezed lemon juice, and lemon zest until smooth.
12. Once the cake has cooled, drizzle the lemon glaze over the top of the cake.
Ingredients:
For the Cake:
- 2 and 1/2 cups (300g) gluten-free all-purpose flour
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) buttermilk, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons red food colouring (gluten-free)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and red food colouring until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no lumps remain.
5. Divide the batter evenly between the prepared cake pans.
6. Bake the cakes in the preheated oven for about 25-30 minutes or until a toothpick inserted into the centre comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is light and fluffy. Mix in the vanilla extract.
10. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting over the top.
11. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
12. Optionally, decorate the cake with red velvet cake crumbs or fresh berries.
Ingredients:
For the Cake:
- 2 and 1/2 cups (300g) gluten-free all-purpose flour
- 1 and 1/2 cups (300g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Seeds from 1 vanilla bean (or 2 teaspoons vanilla bean paste)
- 1 cup (240ml) coconut milk
- 1/2 cup (120ml) vegetable oil
- 3 large eggs, at room temperature
For the Coconut Cream Frosting:
- 1 cup (240ml) coconut cream (from a can of full-fat coconut milk, chilled overnight)
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Shredded coconut
- Fresh berries
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20cm) round cake pans and line the bottoms with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, salt, and vanilla bean seeds.
3. In a separate bowl, whisk together the coconut milk, vegetable oil, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and no lumps remain.
5. Divide the cake batter evenly between the prepared cake pans.
6. Bake the cakes in the preheated oven for about 25-30 minutes or until a toothpick inserted into the centre comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
8. While the cakes are cooling, prepare the coconut cream frosting. Open the can of chilled coconut milk and scoop out the solid coconut cream that has risen to the top. In a large mixing bowl, beat the coconut cream and softened unsalted butter together until smooth and creamy.
9. Gradually add the powdered sugar, one cup at a time, and continue to beat until the frosting is light and fluffy. Mix in the vanilla extract.
10. Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of coconut cream frosting over the top.
11. Place the second cake layer on top and frost the entire cake with the remaining coconut cream frosting.
12. Optionally, decorate the cake with shredded coconut and fresh berries.
Ingredients:
- 1 cup almond butter (smooth or crunchy)
- 1/2 cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a mixing bowl, combine the almond butter, coconut sugar (or brown sugar), egg, and vanilla extract. Mix well until all the ingredients are fully incorporated.
3. Add the baking soda and salt to the mixture, and stir until evenly distributed. The dough should be soft and slightly sticky.
4. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
5. Use a fork to gently press down on each cookie, creating a criss-cross pattern on the top.
6. Bake the cookies in the preheated oven for 8-10 minutes or until the edges are lightly golden. Be careful not to overbake to keep them chewy.
7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
8. Once cooled, serve and enjoy these delicious chewy almond butter cookies!
Note: You can store these cookies in an airtight container for up to a week. They also freeze well if you want to save some for later.
Ingredients:
- 3 cups shredded sweetened coconut
- 3 large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup semisweet chocolate chips (optional)
Instructions:
1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, egg whites, sugar, vanilla extract, and a pinch of salt. Stir well until the mixture is thoroughly combined.
3. Using a cookie scoop or tablespoon, drop rounded mounds of the coconut mixture onto the prepared baking sheet, leaving some space between each macaroon.
4. Gently press down on the tops of the macaroons to flatten them slightly and ensure they hold together during baking.
5. Bake the macaroons in the preheated oven for 20-25 minutes or until they are lightly golden on the edges.
6. If desired, melt the semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Drizzle the melted chocolate over the cooled macaroons.
7. Allow the chocolate to set before serving or storing the macaroons.
8. Enjoy these delicious gluten-free classic coconut macaroons as a sweet treat for any occasion!
Note: You can store these macaroons in an airtight container at room temperature for up to a week. The chocolate drizzle is optional, but it adds an extra touch of decadence to the already delicious macaroons. Feel free to customize by adding chopped nuts or dried fruit to the coconut mixture for additional flavour and texture.
Ingredients:
- 1 cup almond flour
- 1 3/4 cups powdered sugar
- 3 large egg whites, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions:
1. In a food processor, pulse the almond flour and powdered sugar until well combined and finely ground. Sift the mixture into a large mixing bowl and set aside.
2. In a separate clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Gradually add the granulated sugar, a tablespoon at a time, and continue to beat until stiff peaks form.
3. Gently fold the egg white mixture into the almond flour mixture using a rubber spatula. Be gentle to retain the air in the batter.
4. Transfer the macaron batter into a piping bag fitted with a round tip. Pipe small circles, about 1.5 inches in diameter, onto a parchment-lined baking sheet.
5. Let the piped macarons sit at room temperature for about 30 minutes to form a thin crust on the surface. This will help create the characteristic macaron feet.
6. Preheat your oven to 300°F (150°C). Bake the macarons for 12-15 minutes until they are set and easily lift off the parchment paper.
7. Allow the macarons to cool completely on the baking sheet before gently removing them.
7.1. Double Chocolate Macarons
- Follow the same ingredients and instructions as for Vanilla Bean Macarons.
- Add 2 tablespoons of unsweetened cocoa powder to the almond flour and powdered sugar mixture in Step 1.
7.2. Pistachio Macarons
- Follow the same ingredients and instructions as for Vanilla Bean Macarons.
- Replace 1/4 cup of almond flour with 1/4 cup of finely ground pistachios.
These three variations of classic French macarons will surely impress your guests and satisfy your sweet cravings. Feel free to get creative with other flavour combinations and fillings recipes below to create your own unique macaron masterpieces!
7.3. Filling Recipe: Vanilla Bean Buttercream
Ingredients:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions:
1. In a mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.
2. Gradually add the powdered sugar to the butter, mixing on low speed until well combined.
3. Add the vanilla bean paste or vanilla extract and continue to mix until the filling is smooth and fluffy.
4. If the filling is too thick, add milk or heavy cream, one tablespoon at a time, until the desired consistency is reached. The filling should be thick enough to hold its shape but not too stiff.
5. Transfer the filling into a piping bag fitted with a round tip.
Assembly:
1. Pair up the cooled macaron shells of similar size.
2. Pipe a small amount of vanilla bean buttercream onto the flat side of one macaron shell.
3. Gently press the flat side of the second macaron shell onto the filling to create a sandwich.
4. Repeat the process for all the macaron shells.
5. Let the filled macarons rest in the refrigerator for at least 24 hours to allow the flavours to meld and the texture to soften.
7.4. Chocolate Ganache Filling
Ingredients:
- 1 cup heavy cream
- 8 ounces semi-sweet or bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, softened (optional, for added richness)
Instructions:
1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove the saucepan from the heat just before it starts boiling.
2. Place the finely chopped chocolate in a heatproof bowl.
3. Pour the hot cream over the chopped chocolate and let it sit for about 1 minute to allow the chocolate to soften.
4. Gently whisk the chocolate and cream together until the mixture becomes smooth and glossy. If the chocolate doesn't completely melt, you can place the bowl over a pot of simmering water (double boiler) and continue to gently stir until fully melted.
5. If desired, stir in the softened butter until fully incorporated. The butter adds extra richness to the ganache, but you can omit it if you prefer a lighter texture.
6. Let the ganache cool at room temperature until it thickens to a spreadable consistency. You can also place it in the refrigerator for a quicker setting, stirring occasionally to maintain an even texture.
Assembly:
1. Pair up the cooled macaron shells of similar size.
2. Pipe or spread a small amount of chocolate ganache onto the flat side of one macaron shell.
3. Gently press the flat side of the second macaron shell onto the ganache to create a sandwich.
4. Repeat the process for all the macaron shells.
5. Let the filled macarons rest in the refrigerator for at least 24 hours to allow the flavours to meld and the texture to soften.
Ingredients:
For the Croissant Dough:
- 2 cups gluten-free all-purpose flour blend
- 1/4 tsp additional xanthan gum
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 package (2 1/4 teaspoons) active dry yeast
- 3/4 cup warm milk (110°F/43°C)
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 tablespoon vegetable oil
For the Butter Layer:
- 1 cup unsalted butter, cold
Instructions:
1. In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, and salt.
2. In a separate small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until it becomes frothy.
3. Add the yeast mixture and the eggs to the dry ingredients. Mix until a dough forms.
4. Add the softened butter to the dough and knead it until well combined and smooth.
5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place for about 1 to 2 hours until it doubles in size.
6. While the dough is rising, prepare the butter layer. Place the cold butter between two sheets of parchment paper and use a rolling pin to pound it into a flat, rectangular shape about 1/2 inch thick. Refrigerate the butter layer until firm.
7. Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll it out into a large rectangle about 1/4 inch thick.
8. Place the chilled butter layer in the centre of the dough and fold the sides of the dough over the butter, encasing it completely.
9. Roll the dough out into a long rectangle again, about 1/4 inch thick. Then, fold the dough into thirds like a letter (tri-fold).
10. Wrap the dough in plastic wrap and refrigerate it for 30 minutes to allow the butter to firm up.
11. Repeat the rolling, folding, and chilling process two more times, allowing the dough to rest in the refrigerator for 30 minutes between each turn.
12. After the final turn, refrigerate the dough for at least 4 hours or overnight.
13. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
14. On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick. Cut the dough into triangles.
15. Gently stretch each triangle and roll it up from the wide end to the tip to form the classic croissant shape.
16. Place the shaped croissants on the prepared baking sheet and brush them with a beaten egg for a golden finish.
17. Bake the croissants for about 15-20 minutes or until they are puffed up and golden brown.
18. Allow the croissants to cool slightly before serving. Enjoy these flaky croissants with your favourite sweet or savoury fillings, or simply savour them as they are.
Note: These are the most difficult recipes in this book, especially if you have never made croissants before. If they don't turn out the first time, consider watching some online videos of how croissants are made. Or consider adjusting your binders, or using a different flour blend. But most of all, keep trying.
Ingredients:
For the Cookie Dough:
- 1 cup gluten-free all-purpose flour blend
- 1/2 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Almond Frangipane Filling:
- 1/2 cup almond flour
- 1/4 cup unsalted butter, softened
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1/2 teaspoon almond extract
For the Raspberry Jam Filling:
- 1/2 cup raspberry jam
Instructions:
1. In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, and salt.
2. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined.
3. Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
5. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter to cut out circles for the base of the tarts. Use a smaller cookie cutter with a decorative shape (such as a heart or star) to cut out the centres of half of the circles.
7. Press the circles into a muffin tin to form tart bases. Place the cut-out cookies on the prepared baking sheet. Bake both for about 10-12 minutes or until they are lightly golden.
8. While the cookies and bases are baking, prepare the almond frangipane filling. In a bowl, beat together the almond flour, softened butter, powdered sugar, egg yolk, and almond extract until smooth and creamy.
9. Once the bases and cookies are baked, allow them to cool completely on a wire rack.
10. Spread a thin layer of raspberry jam on the tart bases.
11. Then spread a dollop of almond frangipane in the centre.
12. Place the frangipane cookies on top of the jam and frangipane covered tarts to create the linzer tarts.
13. Bake again for 7-8 minutes until the frangipane puffs and pushes back when pressed with a clean finger tip.
14. Remove from the oven. Dust the tops of the tarts with powdered sugar for a decorative touch.
15. May be eaten warm or cold.
Note: Store any leftovers in an airtight container in the fridge.
Ingredients:
For the Gluten-Free Puff Pastry:
- 2 cups gluten-free all-purpose flour blend
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 1/2 cup ice water
For the Apple Cinnamon Filling:
- 2 large apples, peeled, cored, and diced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
For Assembly and Topping:
- 1 large egg, beaten (for egg wash)
- 1 tablespoon granulated sugar (for sprinkling)
Instructions:
1. Prepare the gluten-free puff pastry:
a. In a large mixing bowl, whisk together the gluten-free all-purpose flour and salt.
b. Add the chilled and cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until you get a crumbly texture.
c. Gradually add ice water to the mixture, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill.
2. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Prepare the apple cinnamon filling:
a. In a saucepan, combine the diced apples, granulated sugar, ground cinnamon, lemon juice, and cornstarch.
b. Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened to a compote consistency. Remove from heat and let it cool.
4. On a lightly floured surface, roll out the chilled puff pastry to about 1/8-inch thickness. Cut the pastry into square or rectangular shapes, about 4 to 5 inches wide.
5. Spoon a tablespoon or two of the cooled apple cinnamon filling onto one half of each pastry square.
6. Fold the other half of the pastry over the filling to create a turnover. Press the edges with a fork to seal the turnovers.
7. Place the turnovers on the prepared baking sheet, leaving some space between them.
8. Brush the tops of the turnovers with the beaten egg to give them a golden-brown shine.
9. Sprinkle the tops of the turnovers with granulated sugar for a sweet and crispy crust.
10. Bake in the preheated oven for about 20-25 minutes or until the turnovers are puffed up and golden brown.
11. Allow the turnovers to cool slightly before serving. These Apple Cinnamon Turnovers are perfect for enjoying warm with a cup of tea or coffee as a delicious fall treat. Store any leftovers in an airtight container. Enjoy!
Ingredients:
- 2 ripe avocados
- 1/4 cup unsweetened cocoa powder
- 1/4 cup maple syrup (or any other liquid sweetener of your choice)
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional toppings: fresh berries, coconut whipped cream, shaved chocolate
Instructions:
1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender or food processor.
2. Add the unsweetened cocoa powder, maple syrup, pure vanilla extract, and a pinch of salt to the blender or food processor with the avocados.
3. Blend or process the ingredients until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
4. Taste the mousse and adjust the sweetness if desired by adding more maple syrup.
5. Once you have a smooth and creamy consistency, transfer the chocolate avocado mousse to individual serving dishes or a larger bowl if you prefer to serve it family-style.
6. Chill the mousse in the refrigerator for at least 30 minutes to allow it to firm up slightly.
7. Before serving, you can top the mousse with fresh berries, a dollop of coconut whipped cream, or some shaved chocolate for an extra touch of decadence.
Note: I once served this dessert on the top of the North Saskatchewan River for a catered romantic meal for 2. It travels well stored in a disposable piping bag if kept chilled. Get creative with the garnish! Store any leftovers in the refrigerator for up to 2 days.
Ingredients:
- 4 ripe bananas, mashed
- 4 large eggs
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup (or any other liquid sweetener of your choice)
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Optional add-ins: chopped nuts, shredded coconut, chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
2. In a large mixing bowl, mash the ripe bananas until smooth.
3. Add the eggs, melted coconut oil, maple syrup, and pure vanilla extract to the mashed bananas. Whisk the wet ingredients together until well combined.
4. In a separate bowl, whisk together the coconut flour, almond flour, baking powder, baking soda, ground cinnamon, and a pinch of salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter. If desired, fold in any optional add-ins, such as chopped nuts, shredded coconut, or chocolate chips.
6. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake the coconut flour banana bread in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the centre comes out clean.
8. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Once cooled, slice the banana bread and savour the tropical flavours of coconut and banana in each delicious bite.
10. Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Crust Ingredients:
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup
- Pinch of salt
Filling Ingredients:
- 1 cup fresh or frozen raspberries
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/3 cup coconut cream (the solid part from a can of full-fat coconut milk)
- 2 tablespoons maple syrup
- 2 tablespoons arrowroot powder (or cornstarch)
Instructions:
1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
2. In a food processor, blend the rolled oats until they reach a flour-like consistency. Add almond flour, melted coconut oil, maple syrup, and a pinch of salt. Pulse until the mixture forms a crumbly dough.
3. Press the crust mixture firmly into the bottom of the prepared baking dish.
4. Bake the crust in the preheated oven for about 12-15 minutes, or until it turns golden brown. Remove from the oven and let it cool while you prepare the filling.
5. In a blender or food processor, blend the raspberries until smooth. Strain the raspberry puree through a fine-mesh sieve to remove the seeds.
6. In a small saucepan, whisk together the raspberry puree, lemon juice, lemon zest, coconut cream, maple syrup, and arrowroot powder (or cornstarch) over medium heat. Continue whisking until the mixture thickens and becomes smooth.
7. Pour the raspberry lemon filling over the cooled crust, spreading it evenly.
8. Return the baking dish to the oven and bake for an additional 10-12 minutes, or until the filling is set.
9. Remove the bars from the oven and let them cool in the pan for about 15-20 minutes before transferring them to a wire rack to cool completely.
10. Once cooled, slice the lemon raspberry bars into squares and enjoy the sweet-tart flavours of these delectable vegan treats.
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