Desserts

Yeast Free, Gluten Free Cinnamon Buns

 

Yeast Free, Gluten Free Cinnamon Buns
Prep time: 15 minutes / Cook time: 25 minutes / Yield: 12 buns
Servings: 12
Calories: 530 kcal
Ingredients
For the dough:
  • 3 1/2 - 4 cups gluten free flour blend…
  • 1.5 cups sorghum flour or brown rice flour
  • 1.5 cups potato starch or corn starch
  • 1 cup tapioca flour
  • 2 tsp xanthan gum
  • 2 1/2 tsp baking powder
  • 1/2 cup sugar or use stevia for part
  • 6 tbsp butter room temperature
  • 2 large eggs room temperature, lightly beaten
  • 1 cup milk room temperature
For the filling:
  • 1/4 cup butter melted
  • 1 cup brown sugar
  • 2 tbsp ground cinnamon
For the glaze:
  • 1 cup icing sugar
  • 1 tbsp milk a bit more if necessary
Instructions
  1. Preheat the oven to 350° F. Oil a one-dozen muffin tin and set aside.
  2. In a large bowl, place 3 1/2 cups of the flour blend, xanthan gum, baking powder, the sugar, and whisk well. Add the softened butter and crumb in with your hands until blended with a bit of the butter showing. Add the eggs & milk and mix until the dough comes together. The dough should be smooth and relatively easy to handle. If the dough seems sticky, add a bit more flour by the tablespoon and knead it in with well-floured hands until the dough is smooth.
  3. Turn the dough out onto a piece of lightly floured unbleached parchment paper. Sprinkle the dough lightly with extra flour and roll it into a 12-inch by 15-inch rectangle, about 1/4 inch thick. Fix any especially rough edges.
  4. Spread the dough with melted butter. Mix the brown sugar and cinnamon and spread it evenly over the top, leaving about 1/4 inch of room around the edge. Roll the dough into a tightly formed long roll. Slice into twelve equal pieces, each about 1 inch thick. Place each roll in a well of the prepared muffin tin.
  5. Bake in the center of the oven for about 25 minutes, or until the rolls begin to turn golden brown and the filling starts to bubble out of them. Remove from the oven and allow to cool until the rolls are firm enough to handle (about 10 minutes), then transfer to a wire rack to finish cooling. Be sure to remove the rolls from the muffin tin before they are completely cool, or they will begin to stick to the muffin tin.
  6. While the rolls are cooling, mix the icing sugar and 1 tbsp of milk. Mix well until a thick paste forms. Adjust with more milk if necessary until the glaze is thick but pourable. Drizzle or spread the icing on the cooled rolls before serving.
Recipe Notes

Adapted from a recipe at https://glutenfreeonashoestring.com

Nutrition Facts
Yeast Free, Gluten Free Cinnamon Buns
Amount Per Serving
Calories 530 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 54mg 18%
Sodium 136mg 6%
Potassium 419mg 12%
Total Carbohydrates 101g 34%
Dietary Fiber 6g 24%
Sugars 39g
Protein 7g 14%
Vitamin A 7.4%
Vitamin C 0.9%
Calcium 14.3%
Iron 14.3%
* Percent Daily Values are based on a 2000 calorie diet.

Upside-Down Gluten-Free Apple Pancakes

 

Upside-Down Gluten-Free Apple Pancakes
Makes a 12-inch skillet
Servings: 6
Calories: 249 kcal
Ingredients
For the apple topping:
  • 4 medium apples peeled, cored, and sliced
  • 3 tbsp butter
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
For the pancake batter:
  • 1/2 cup gluten-free flour blend
  • 1/4 cup raw sugar
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 3 large eggs separated
  • 1/2 cup milk
Instructions
  1. Preheat your oven to 400° F.
  2. In a 12-inch skillet, melt the butter over medium heat. Add the sugar, cinnamon and nutmeg. Stir to distribute evenly. Add the sliced apples, cover, and cook for about 5 minutes, or until the apples are tender and a rich syrup has formed. Stir gently once or twice during cooking.
  3. Remove the pan from the heat and spread the apples evenly over the bottom of the pan.
  4. In a medium sized bowl, combine the flour with the sugar, baking powder, and salt. Add the egg yolks and milk, whisking until smooth.
  5. Beat the egg whites to soft peaks with a mixer. Gently fold the egg whites into the flour mixture, then spread the pancake batter over the cooked apples. Place the pan in the preheated oven and bake for 10 to 15 minutes, or until golden and puffy.
  6. Remove the pan from the oven and use a rubber spatula to loosen the pancake from the sides of the pan. Place a serving plate over the pan. Carefully hold the pan and plate together and flip them over so that the cake releases onto the plate.
  7. Serve warm or at room temperature, topped with maple syrup, whipped cream.
Recipe Notes

Optional toppings: whipped cream, maple syrup or vanilla ice cream for serving Have a “Super, Natural” Day! Kevin

Nutrition Facts
Upside-Down Gluten-Free Apple Pancakes
Amount Per Serving
Calories 249 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 99mg 33%
Sodium 154mg 6%
Potassium 271mg 8%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 26g
Protein 4g 8%
Vitamin A 7.9%
Vitamin C 6.8%
Calcium 9.1%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet & Salty Avocado Chocolate Pudding

 

Sweet & Salty Avocado Chocolate Pudding
Makes 4 x 1/2 cup servings
Servings: 4
Calories: 221 kcal
Ingredients
  • 2 ripe avocadoes
  • 1/4 cup + 1 tbsp cocoa powder
  • 3 tbsp coconut milk
  • 2-3 tbsp coconut sugar can use maple syrup but reduce the coconut milk for proper consistency
  • 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • A bit of stevia for additional sweetness
  • 4 pinches pink Himalayan sea salt for serving
Instructions
  1. Pit two ripe avocadoes, scoop them into a food processor, and blend until smooth, scraping down the sides once or twice.
  2. Add the cocoa powder, coconut milk, coconut sugar or maple syrup, vanilla and cinnamon. Blend until very smooth, scraping down the sides of the food processor to make sure all the little bits are pureed. Taste and adjust the sweetness with a bit of stevia if necessary.
  3. Scoop into 4 dessert bowls and garnish with coarse Himalayan pink sea salt for a flavour blast!
Recipe Notes

Have a “Super, Natural” Day! Kevin

Nutrition Facts
Sweet & Salty Avocado Chocolate Pudding
Amount Per Serving
Calories 221 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 4g 20%
Sodium 22mg 1%
Potassium 594mg 17%
Total Carbohydrates 18g 6%
Dietary Fiber 9g 36%
Sugars 4g
Protein 3g 6%
Vitamin A 2.9%
Vitamin C 12.2%
Calcium 3.2%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

Roasted Winter Squash Brownies

Roasted Winter Squash Brownies
Prep time: 30 minutes / Baking time: 30 minutes
Servings: 24
Calories: 65 kcal
Ingredients
  • 1.5 cups roasted winter squash butternut or other sweeter variety
  • 2 flax “eggs” 2 Tbsp ground flax mixed with 6 Tbsp hot water
  • 1 cup pitted dates
  • 1/2 cup apple sauce
  • 1/3 cup unsweetened almond rice or coconut milk
  • 1 tsp vanilla extract
  • 1/2 cup white or brown rice flour
  • 1/3 cup almond meal
  • 1/3 cup coconut flour
  • 1/4 cup + 1 Tbsp cocoa powder
  • 2 Tbsp organic sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
Instructions
  1. Preheat oven to 400° F. Line a 9 x 9 inch pan with foil and coat with coconut oil.
  2. Peel, seed and dice your squash. Place in a small pan and bake for 30 mins, or until tender. Remove from oven and let cool.
  3. Puree ground flax and hot water; set aside.
  4. Place dates in food processor and process until pea-sized. Add roasted squash and process until both are well combined.
  5. Add in apple sauce, almond milk and vanilla extract. Process until combined.
  6. Sift dry ingredients together then add and process again until mixture reaches a fudgy consistency. Stir in the flax “egg” and then scoop the batter into pan.
  7. Bake for 25-30 minutes. Let cool completely before cutting.
Recipe Notes

Adapted from a recipe found on http://www.thehealthymaven.com Recipe Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Roasted Winter Squash Brownies
Amount Per Serving
Calories 65 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Sodium 57mg 2%
Potassium 140mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 1g 2%
Vitamin A 31.4%
Vitamin C 3.8%
Calcium 2.9%
Iron 2.7%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies
Prep time: 15 minutes / Bake time: 12 minutes Makes 20-24 cookies
Servings: 24
Calories: 102 kcal
Ingredients
  • 2 cups almond meal
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/3 cup coconut oil or butter melted
  • 1/4 cup honey or maple syrup
  • 2 tsp vanilla
  • 1-2 tsp milk or other milk almond, coconut, rice
  • 1/3 cup 70% dark chocolate or chips
Instructions
  1. Preheat oven to 350° F. Line a baking sheet with parchment paper.
  2. Mix together the almond meal, salt, baking soda, and cinnamon.
  3. Stir in the coconut oil, honey or maple syrup, and vanilla.
  4. Add in milk as needed to bring everything together.
  5. Mix in the chocolate. Scoop with a #40 scoop onto the baking sheet
  6. Bake for 10-12 minutes until the edges are golden.
  7. Leave on the pan for 5-10 minutes to firm up (Important!).
Nutrition Facts
Paleo Chocolate Chip Cookies
Amount Per Serving
Calories 102 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Sodium 40mg 2%
Potassium 23mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Calcium 3.1%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

Low-Carb Paleo Molasses Cookies

Low-Carb Paleo Molasses Cookies
Makes 20-24 cookies / Prep time: 30 minutes
Servings: 24
Calories: 130 kcal
Ingredients
  • 1/2 cup coconut oil melted, then cooled
  • 1/2 cup coconut sugar
  • 1/4 cup molasses
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp allspice
  • 1 tsp baking soda
  • 1/2 tsp salt
Instructions
  1. Place a rack in the middle of the oven. Preheat the oven to 350° F. Line a 15 × 10-inch baking sheet with parchment paper.
  2. In a medium bowl; blend together the cooled coconut oil, sugar, molasses, egg and vanilla until smooth.
  3. In a separate bowl, whisk together both flours, spices, baking soda, and salt. Blend the flour mixture into the liquid mixture until well blended. Let the dough rest for 15 minutes.
  4. Scoop the dough into 24 balls, each 1 inch in diameter with your hands. Flatten each ball slightly between your palms and place them on the prepared baking sheet about 1 to 2 inches apart.
  5. Bake for 8 to 10 minutes until cookies are just set. Cool the cookies 2 to 3 minutes on the baking sheet then transfer them to a wire rack to cool completely.
Nutrition Facts
Low-Carb Paleo Molasses Cookies
Amount Per Serving
Calories 130 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 13mg 4%
Sodium 119mg 5%
Potassium 57mg 2%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 2g 4%
Vitamin A 0.4%
Calcium 3%
Iron 3.8%
* Percent Daily Values are based on a 2000 calorie diet.

Low Sugar Hermit Cookies

Low Sugar Hermit Cookies
Makes: 48 small cookies - Prep Time: 25 minutes
Servings: 48
Calories: 44 kcal
Ingredients
  • 1/2 cup softened butter or coconut oil
  • 3 tbsp coconut sugar or brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups oat flour pureed oatmeal
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/3 cup milk coconut milk, or other milk
  • 1/3 cup raisins or other dried fruit chopped small
  • 1/4 cup chopped walnuts
Recipe Notes

1. Preheat oven to 350°F and line a couple baking sheets with parchment paper. 2. In a mixer with paddle attachment; cream together butter and sugar. 3. Add egg and vanilla, beat until light and fluffy. 4. Sift together flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves. 5. Add alternately with milk to creamed mixture. 6. Fold in raisins and walnuts. 7. Drop by generous teaspoonfuls onto prepared baking sheets, 2 to 3 inches apart. 8. Bake for 12 to 15 minutes.

Nutrition Facts
Low Sugar Hermit Cookies
Amount Per Serving
Calories 44 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 40mg 2%
Potassium 38mg 1%
Total Carbohydrates 4g 1%
Vitamin A 1.3%
Vitamin C 0.1%
Calcium 1.1%
Iron 1.2%
* Percent Daily Values are based on a 2000 calorie diet.

Honey-Lime Fruit Salad

Honey-Lime Fruit Salad
Makes 10+ cups - Prep time: 30 minutes
Servings: 10
Calories: 210 kcal
Ingredients
  • 1 medium cantaloupe very ripe, peeled, seeded & diced
  • 1/2 of a fresh pineapple very ripe, peeled, cored & diced
  • 1 lb fresh strawberries diced
  • 1/2 lb red seedless grapes sliced into halves
  • 3 medium seedless oranges peeled and diced
  • 2-3 ripe bananas diced
  • 1/4 cup raw unpasteurized honey
  • 1 lime zested and juiced
  • 1/4 cup of fresh mint finely minced
  • Topping:
  • 1 cup of plain Greek yogurt
  • 1/2 cup sour cream
  • 2 tbsp raw unpasteurized honey
  • 1 tsp vanilla
  • 1/2 cup shredded coconut toasted
Instructions
  1. Prepare and dice all the fruit and add to a large bowl.
  2. Add the honey, lime and mint. Let stand at room temperature for a few minutes to allow the flavours to develop.
  3. For the topping… In a medium-sized bowl; stir together the yogurt, sour cream, honey, and vanilla. Toast the coconut in the oven or in a dry sauté pan over low heat, stirring regularly so it doesn’t brown too much
  4. To serve, spoon 1/2 cup of fruit salad into glass dessert bowls and spoon a couple tablespoons of the yogurt-sour cream mixture over it. Garnish with toasted coconut.
  5. Chef’s Note: You can customize this any way you like with whatever fruit is available or in season, which is always better. It also keeps well in the fridge for about a week too.
Recipe Notes

Recipe Courtesy of Chef Kevin Wagner RNCP Eating With Wisdom

Nutrition Facts
Honey-Lime Fruit Salad
Amount Per Serving
Calories 210 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 39mg 2%
Potassium 542mg 15%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 34g
Protein 4g 8%
Vitamin A 42.7%
Vitamin C 114.7%
Calcium 7.7%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Greek-Style Yogurt

Homemade Greek-Style Yogurt
Makes about 2 litres / Prep time: 20 minutes (plus fermenting time)
Servings: 20
Calories: 19 kcal
Ingredients
  • 2 litres of cow’s milk I recommend full-fat
  • 1/2 cup milk powder
  • 1/2 cup plain yogurt again, I recommend full-fat
Instructions
  1. Turn the oven on to 200° F, then turn it off.
  2. Heat the milk in a heavy-bottomed sauce pot over medium heat. Whisk regularly until the temperature reaches 180° F. Whisk in the milk powder then immediately place in a cold water bath and whisk until the temperature reaches 115° F.
  3. Whisk 1/2 cup of plain yogurt into the pot of milk. Cover the pot and wrap in a bathroom towel. Turn on the oven light* and place it in the oven for 8-12 hours. (Make sure the oven has been turned off!)
  4. Once the yogurt has fermented it will be set but still a bit runny. To make this into Greek-style yogurt you need to strain off the whey. Place a square of folded cheesecloth in a strainer and set it over another pot. Pour the yogurt in and let stand until 2-3 cups of whey have drained.
  5. Once your yogurt is the consistency you like; it pour it back into the pot and whisk smooth. Scoop it into jars or a plastic container and refrigerate. Depending on the freshness of your milk this should keep for around 2-3 weeks.
Recipe Notes

Leaving the oven light on keeps the temperature just warm enough to maintain the proper environment for the culture to grow. As to the whey you strained off, there are several uses for it. You can use it in place of buttermilk in baking recipes, in bread recipes, in cheese sauces as a cultured liquid to add flavour, or even as a protein liquid for smoothies since whey powder is one of the most popular protein powders available. Have a “Super, Natural” Day! Kevin

Nutrition Facts
Homemade Greek-Style Yogurt
Amount Per Serving
Calories 19 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 3mg 1%
Sodium 14mg 1%
Potassium 52mg 1%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 1g 2%
Vitamin A 0.7%
Vitamin C 0.3%
Calcium 3.7%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free, Dairy-Free White Cake

Gluten-Free, Dairy-Free White Cake
Makes 2 x 8 or 9-inch round cakes, or an 9 x 13 x 2 inch pan
Servings: 12
Calories: 187 kcal
Ingredients
  • 1 cup white rice flour
  • 2/3 cup Sorghum Flour
  • 2/3 cup tapioca flour
  • 1 tsp xanthan gum
  • Can use a gluten-free blend that includes Xanthan gum if you don’t have these
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 4 eggs
  • 1 cup raw sugar
  • 1 can 400 ml Premium full-fat coconut milk, room temperature, well shaken
  • 2 tsp pure vanilla extract
Instructions
  1. Preheat the oven to 350°F. Lightly oil and flour 2 x 8 or 9” round cake pans, or a 9 x 13” baking dish.
  2. In a medium-sized bowl; whisk together the white rice flour, sorghum flour, tapioca flour, xanthan gum, salt, baking soda, and baking powder together and set aside.
  3. In a stand mixer; beat the eggs, sugar, and coconut oil until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
  4. Bake for 25-30 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely before removing from pans to use.
Recipe Notes

Have a “Super, Natural” Day! Kevin

Nutrition Facts
Gluten-Free, Dairy-Free White Cake
Amount Per Serving
Calories 187 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Cholesterol 54mg 18%
Sodium 328mg 14%
Potassium 156mg 4%
Total Carbohydrates 39g 13%
Sugars 16g
Protein 3g 6%
Vitamin A 1.6%
Calcium 5.5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.