Desserts

Gluten-Free Crispy Chocolate Crusted Peanut Butter Pie

Gluten-Free Crispy Chocolate Crusted Peanut Butter Pie
Makes 1 x 9-inch pie
Servings: 8
Calories: 872 kcal
Ingredients
  • 2 cups dark chocolate chips
  • 1/2 cup coconut oil
  • 2 1/2 cups crisp rice cereal crushed in a food processor
  • 1 cup whipping cream
  • 8 oz cream cheese softened
  • 1 cup creamy natural peanut butter
  • 1/2 cup raw sugar
  • 1 tbsp coconut oil softened
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/3 cup roasted crushed peanuts
  • Coarse Himalayan salt
Instructions
  1. 1) In a large glass bowl or measuring cup; melt the chocolate and coconut oil together in a microwave on low setting.
  2. 2) Mix about 3/4 of the melted chocolate into the crushed cereal until well combined. Press into a 9-inch pie plate. Chill in the freezer for 15 minutes while making the filling. Set the remainder of the melted chocolate aside for the glaze.
  3. 3) Whip the cup of cream until firm peaks form. Set aside in a medium-sized bowl, scraping the mixer bowl well.
  4. 4) With a paddle attachment; beat the cream cheese until smooth. Add the peanut butter, sugar, coconut oil, vanilla, and salt. Blend well.
  5. 5) Scoop the cream cheese mixture into the whipped cream and fold together carefully but completely, trying to keep it light and fluffy. Spoon in the chilled pie crust and put back in the freezer to firm up.
  6. 6) When set, reheat the remaining chocolate and drizzle generously over the pie. Garnish with crushed toasted peanuts and sprinkle with coarse Himalayan pink salt. Cut and serve.
Nutrition Facts
Gluten-Free Crispy Chocolate Crusted Peanut Butter Pie
Amount Per Serving
Calories 872 Calories from Fat 621
% Daily Value*
Fat 69g106%
Saturated Fat 42g263%
Cholesterol 72mg24%
Sodium 445mg19%
Potassium 607mg17%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 31g34%
Protein 16g32%
Vitamin A 820IU16%
Vitamin C 0.4mg0%
Calcium 205mg21%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Molasses Cookies

Gluten Free Molasses Cookies
Makes 24 cookies / Prep time: 30 minutes
Servings: 24
Calories: 66 kcal
Ingredients
  • up butter or coconut oil room temperature
  • 3/4 cup packed brown sugar or coconut sugar
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 tsp pure vanilla extract
  • 2 cups sorghum flour
  • 2 tsp Ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Instructions
  1. Place a rac
  2. chment paper.
  3. With a mixer; beat the butter and brown sugar on low speed until well blended, about 1 minute. Add the egg, molasses, and vanilla and beat until smooth.
  4. In a separate bowl, sift together the sorghum, cinnamon, ginger, xanthan gum, baking soda, and salt. Gradually beat the flour mixture into the butter mixture on low speed until well blended, scraping down the side of the bowl if necessary. The dough will be stiff.
  5. Shape 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.
  6. 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.
Recipe Notes

This dough can be rolled into a 1 1/2-inch round log for refrigerator cookies. To bake just cut the log into 1/2-inch slices and bake as directed. Adapted from a recipe found in “1000 Gluten-Free Recipes” ~ Carol Fenster, PhD.

Nutrition Facts
Gluten Free Molasses Cookies
Amount Per Serving
Calories 66
% Daily Value*
Cholesterol 6mg2%
Sodium 66mg3%
Potassium 85mg2%
Carbohydrates 15g5%
Sugar 6g7%
Protein 1g2%
Vitamin A 10IU0%
Calcium 12mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Jam Bars

 

Gluten Free Jam Bars

Makes an 8” x 8” pan (16 squares) / Prep time: 40 minutes 

Servings: 16
Calories: 1492 kcal
Ingredients
  • 1/2 cup butter or coconut oil melted
  • 2 teaspoons pure vanilla extract divided
  • 1 cup Sorghum Blend
  • 1 cup gluten-free oats
  • 1/2 cup organic sugar or coconut sugar
  • 1 1/2 tsp xanthan gum
  • 1 tsp grated lemon zest
  • 1/2 tsp salt
  • 23 up raspberry jam
Instructions
  1. Place a rack in the middle of the oven. Preheat the oven to 375° F. Line an 8” x 8” pan with foil and li
  2. ghtly oil or spray.
  3. In a medium mixing bowl, combine the melted butter and 1 teaspoon of the vanilla. Stir in the sorghum blend, oats, sugar, xanthan gum, lemon zest, and salt until thoroughly blended. Press 1 cup of this mixture firmly on bottom of prepared pan.
  4. Mix remaining teaspoon of vanilla with raspberry jam and spread evenly over bottom crust in pan. Sprinkle the remaining mixture over the jam and pat firmly until smooth and even.
  5. Bake 20 to 25 minutes or until top is nicely browned. Cool the bars in the pan for 10 minutes on a wire rack the lift the foil out and cool to room temperature. Cut into 16 squares.
Recipe Notes

Chef’s Note: You can use any flavour of jam, and if you like coconut you can sprinkle 1/4 cup over the jam before covering. Adapted from a recipe found in “1000 Gluten-Free Recipes” ~ Carol Fenster, PhD. Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Gluten Free Jam Bars
Amount Per Serving
Calories 1492 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 237mg10%
Potassium 394mg11%
Carbohydrates 346g115%
Fiber 6g25%
Sugar 243g270%
Protein 2g4%
Vitamin C 43.1mg52%
Calcium 100mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten Free Chocolate-Banana Brownies

Gluten Free Chocolate-Banana Brownies

Makes an 8” x 8” pan / Prep time: 40 minutes 

Servings: 16
Calories: 87 kcal
Ingredients
  • 1/2 cup gluten-free rolled oats
  • 2 tbsp ground flax meal
  • 1 cup very ripe mashed banana
  • 2 eggs or flax eggs - 2 tbsp flax meal + 6 tbsp hot water
  • 1/3 cup cocoa powder
  • 2 tbsp instant coffee
  • 1/4 cup maple syrup or honey
  • 1/4 cup coconut oil melted (or other oil of choice)
  • 1 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
Instructions
  1. Preheat oven to 350° F. Line an 8” x 8” pan with foil and lightly oil or spray. If using flax eggs; combine
  2. flax meal and water in a blender. Pulse a couple times and then let rest for a few minutes.
  3. Place oats & flax in a food processor and pulse until it is a coarse flour consistency.
  4. Add remaining ingredients and puree a couple minutes until completely blended, scraping down sides as needed. There will still be little bits of flax in the batter.
  5. Spread the batter in the foil-lined pan and smooth with a spatula.
  6. Bake for 20-25 minutes. Bake until just set but not dry and cracked.
  7. Remove from oven and let cool for 10 minutes. After 10 minutes lift the whole thing out with the foil and place on a rack until completely cool. Cut the pan into 24 squares. These should still be very fudgy.
  8. Store these in an airtight container for up to a few days, or in the fridge for much longer.
Recipe Notes

Chef’s Note: With the infusion of coffee this makes a dark, bittersweet brownie. If you want them sweeter either add an extra tablespoon of maple syrup or a pinch or two of stevia.

Nutrition Facts
Gluten Free Chocolate-Banana Brownies
Amount Per Serving
Calories 87 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 46mg2%
Potassium 169mg5%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 1.2mg1%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Chia Pudding

Coconut Chia Pudding
Makes 4 x 1/2 cup servings
Servings: 4
Calories: 339 kcal
Ingredients
  • 2 cups Coconut milk
  • 1/3-1/2 cup Chia seeds
  • 1 tsp Vanilla extract
  • 2 tbsp Maple syrup or stevia to taste
  • Pinch of sea salt
  • 1/4 cup Toasted coconut
  • Diced mango or other fruit for serving
Instructions
  1. Mix milk, Chia seeds, vanilla, maple syrup (or stevia) and salt together. Allow to sit for 15 minutes or until mixture begins to form a gel.
  2. Stir and then chill in the refrigerator.
  3. Serve garnished with toasted coconut and your choice of fruit.
Recipe Notes

Depending on how thick your coconut milk is, you should adjust the Chia seeds accordingly. Also, this makes a pudding with a tapioca consistency. If you want it smoother, blend everything together after the Chia seeds have soaked for a while.

Nutrition Facts
Coconut Chia Pudding
Amount Per Serving
Calories 339 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 23g144%
Sodium 18mg1%
Potassium 346mg10%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 6g7%
Protein 4g8%
Vitamin C 1.3mg2%
Calcium 121mg12%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate-Peanut Butter Chia Pudding

Chocolate-Peanut Butter Chia Pudding
Servings: 4
Calories: 346 kcal
Ingredients
  • 1 cup Almond coconut or rice milk
  • 1/4 cup Chia seeds
  • 2 tbsp Cocoa powder
  • 2 tbsp Peanut butter
  • 2 tbsp Maple syrup
  • 1/2 tsp Vanilla extract
  • 1/8 tsp Sea salt
  • Fruit for serving
Instructions
  1. Mix milk and chia seeds together. Allow to sit for about 15 minutes or until mixture begins to form a gel.
  2. Add remaining ingredients and stir until well combined. The peanut butter will be a challenge, so take your time.
  3. Chill in the refrigerator.
  4. Serve garnished with your choice of fruit.
Recipe Notes

This makes a pudding with a tapioca consistency. If you want it smoother, blend everything together after the Chia seeds have soaked for a while.

Nutrition Facts
Chocolate-Peanut Butter Chia Pudding
Amount Per Serving
Calories 346 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 2g13%
Sodium 113mg5%
Potassium 423mg12%
Carbohydrates 24g8%
Fiber 9g38%
Sugar 9g10%
Protein 11g22%
Vitamin A 45IU1%
Vitamin C 0.3mg0%
Calcium 179mg18%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Chewy Gluten-Free Chocolate Chip Cookies

Chewy Gluten-Free Chocolate Chip Cookies
Servings: 16
Calories: 168 kcal
Ingredients
  • 1/2 cup butter or coconut oil at room temperature
  • 1/2 cup coconut sugar or brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup + 2 Tbsp gluten-free baking mix store-bought or homemade blend
  • 1/2 tsp baking soda if not included in the baking mix
  • 1 cup chocolate chips
Instructions
  1. Pre-heat the oven to 350˚F. Line a baking sheet with parchment paper.
  2. Using a mixer with paddle attachment; cream together the butter (or coconut oil) and coconut sugar until light and fluffy.
  3. Add egg and vanilla and beat again until well combined, scraping sides of bowl as needed.
  4. Add gluten free baking mix and blend in. Blend in the chocolate chips. Drop with a #40 scoop or large tablespoon about two inches apart on the baking sheet. If using a spoon, try to shape into uniform rounds before baking.
  5. Bake for 8-10 minutes or until the edges are just slightly golden brown. Remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container at room temperature for up to several days. Freeze for longer storage.

Recipe Notes

Recipe adapted from www.minimalistbaker.com Courtesy of Chef Kevin Wagner RNCP

Nutrition Facts
Chewy Gluten-Free Chocolate Chip Cookies
Amount Per Serving
Calories 168 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 12mg4%
Sodium 156mg7%
Potassium 16mg0%
Carbohydrates 16g5%
Sugar 11g12%
Protein 1g2%
Vitamin A 40IU1%
Vitamin C 0.1mg0%
Calcium 28mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

Sweet Potato Paleo Muffins

 

Sweet Potato Paleo Muffins
Makes 9 full-size muffins – Prep Time: 45 minutes
Servings: 9
Calories: 176 kcal
Ingredients
  • 3/4 cup mashed sweet potato
  • 1/2 cup shredded carrot
  • 1/2 cup grated apple
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 2 tbsp maple syrup or honey
  • 3/4 cup almond or coconut flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • Couple pinches of nutmeg
Instructions
  1. Preheat oven to 350° F. Grease a muffin tin with coconut oil or use paper liners.
  2. Mix together the sweet potato, carrot, apple, coconut, raisins, walnuts (if using) and eggs in one large bowl. In a smaller bowl mix together the flour, baking powder, cinnamon, salt & nutmeg. Combine and mix until blended together.
  3. Divide batter into 9 muffin tins. Bake for about 30-35 minutes, until muffin is cooked through and the top is golden. Remove from oven and let stand for 10 minutes.
  4. Remove muffins and let cool on a baking rack. Store in an airtight container in the fridge.
Recipe Notes

Adapted from http://notyourstandard.com Have a “Super, Natural” Day! Kevin

Nutrition Facts
Sweet Potato Paleo Muffins
Amount Per Serving
Calories 176 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 36mg12%
Sodium 191mg8%
Potassium 259mg7%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 7g8%
Protein 4g8%
Vitamin A 2815IU56%
Vitamin C 1.4mg2%
Calcium 52mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Paleo Lemon Curd

 

Paleo Lemon Curd


Servings: 8
Calories: 230 kcal
Ingredients
  • 3 eggs
  • 3 egg yolks
  • 1/2 cup raw honey
  • 1/2 cup fresh lemon juice
  • zest from 2 lemons
  • pinch or two sea salt
  • 1/2 cup coconut oil
Instructions
  1. In a small pan, whisk together eggs, yolks, honey, lemon juice, salt and zest. Add coconut oil and turn heat to low. Cook on low until oil is completely melted, stirring constantly.
  2. Turn heat to medium and continue to cook and stir until mixture thickens, about another 5-7 minutes. You will know it is done when tiny little bubbles begin to come to the surface.
  3. Immediately strain through a sieve and refrigerate, or chill in a water bath. The curd will thicken even more when it sets.
Recipe Notes

Original recipe found at https://www.savorylotus.com Have a “Super, Natural” Day! Kevin

Nutrition Facts
Paleo Lemon Curd
Amount Per Serving
Calories 230 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 12g75%
Cholesterol 134mg45%
Sodium 27mg1%
Potassium 56mg2%
Carbohydrates 18g6%
Sugar 17g19%
Protein 3g6%
Vitamin A 185IU4%
Vitamin C 6mg7%
Calcium 19mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Gluten-Free Maple-Ginger Cake

 

Gluten-Free Maple-Ginger Cake
Makes an 8 x 8 pan Prep time: 1 hour
Servings: 16
Calories: 126 kcal
Ingredients
  • 1/4 cup butter softened
  • 1 large egg
  • 1/4 cup molasses
  • 1/2 cup pure maple syrup
  • 1/2 cup sour milk or buttermilk
  • 2 cups gluten-free all-purpose blend with Xanthan gum
  • 1 tbsp baking soda
  • 1 tsp dry ginger
  • 1/2 tsp salt
Instructions
  1. Pre-heat oven to 350°F. Lightly butter an 8x8 baking dish.
  2. Cream the butter in a mixer with paddle attached. Beat in the egg, mixing well. Beat in the molasses, maple syrup and buttermilk.
  3. In a small bowl, sift together the flour, baking soda, ginger and salt. Slowly beat into the liquid mix, combining well.
  4. Spread in the pan and bake for 35-40 minutes. This makes a delicious dessert to serve with whipped cream, or vanilla ice cream, drizzled with more maple syrup... YUM!
Recipe Notes

Adapted from a recipe found on www.ontariomaple.com

Nutrition Facts
Gluten-Free Maple-Ginger Cake
Amount Per Serving
Calories 126 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 18mg6%
Sodium 313mg14%
Potassium 113mg3%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 115IU2%
Calcium 43mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.