7 Healthy and Easy Gluten Free Desserts Ideas with Recipes

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking liner.
• In a large bowl, beat together the coconut oil, sugar, and orange zest until smooth. Add the egg and vanilla and mix until smooth.
• Add the almond flour, salt, baking soda, and cinnamon to the wet ingredients. Mix until well incorporated. Fold in the fresh and dried cranberries.
• Use a medium cookie scoop to form cookies and place on the prepared baking sheet. Bake for 12 minutes or just beginning to turn golden brown around the edges and set in the center.
• Let cool on the cookie sheet for 15 minutes and then transfer to a cooling rack to cool completely. Store in an airtight container.

• Preheat oven to 325.
• Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.
• While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.
• Drizzle with melted chocolate and serve with raspberries and cream.

• Mix all ingredients together with a whisk, and pour into waffle iron, in batches.
• Add a bit more milk if too thick or a bit of rice flour if too runny.
• Can be made without eggs, if necessary; just add a little more liquid to make up for them.

• Preheat oven to 350 F.
• Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
• In a large bowl cream together oil, sugars, and eggs. Set aside.
• In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
• Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
• Mix just until fully combined. (careful not to over mix)
• Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
• Pour batter evenly into prepared pans.
• Bake for 20-25 minutes until center is set. (do not over bake!)
• Place pans directly into freezer to cool.
• While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
• Add in the confectioners sugar and vanilla extract.
• Mix until silky and creamy. Add more sugar if a thicker texture is needed.
• When cakes are cooled remove them from pans and frost, sprinkling the tops with walnuts.

• If you haven't already, prepare pumpkin butter and coconut whipped cream and place in plastic freezer bags (or piping bags) and set in the refrigerator to chill. When ready to assemble, snip the corner for easy assembly.

For The Granola

• Preheat oven to 340 degrees F.
• Add rolled oats, salt, coconut sugar, cinnamon, and pumpkin pie spice to a mixing bowl and stir.
• In a separate bowl, melt coconut oil in the microwave, add maple syrup, and whisk thoroughly to combine. Add to oat mixture and toss to coat.
• Arrange on a baking sheet and bake for 15-20 minutes, or until golden brown and fragrant. Stir at the halfway point to ensure even baking. Watch closely near the 17-minute mark as to not let it burn. Remove from oven and set aside to cool.

For The Pecans

• Leave oven preheated to 340 degrees F, and heat a large skillet over medium heat.
• Once hot, add pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
• At the 5-minute mark, add coconut oil, maple syrup, coconut sugar, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from skillet and add to a baking sheet.
• Bake for 3-6 more minutes, or until fragrant and toasted, being careful not to burn. Set aside to cool.

For The Parfaits

• Divide cooled granola between 3-4 small serving glasses or ramekins, reserving a small amount for topping (~ 2 Tbsp).
• Top with a generous portion (~1/4 cup or 55 g) pumpkin butter and tap to settle.
• Top with a generous amount of coconut whipped cream and tap to settle.
• Top with another layer of pumpkin butter, then one more layer of coconut whipped cream. Tap to settle.
• If serving immediately, top with the maple cinnamon pecans and remaining granola.
• Otherwise, loosely cover with plastic wrap (or lids) and refrigerate up to 3-4 days (though best within the first 24 hours). Top with pecans just before serving to keep them crisp.

• Preheat the oven to 350 degrees. Lightly grease two 9-inch round cake pans with coconut oil and line the bottoms with baking mats or parchment paper.
• In a large bowl, whisk together gluten-free flour, sugar, cacao, baking powder, baking soda, and sea salt. In a separate bowl, whisk together coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and then add the hot water. Mix until combined, do not over mix.
• Fill each prepared cake pan with an even amount of batter. Bake for 15 minutes, then rotate and bake for an additional 15 minutes. Or until a toothpick comes out clean with only a few crumbs.Let the cakes cool for 30-60 minutes, until completely cooled.
• Meanwhile, melt the vegan butter and chocolate over medium-low heat. Whisk frequently until smooth. Transfer to a bowl and add in the powdered sugar, vanilla, and almond milk. Beat with a hand mixer until fluffy and spreadable.
• Loosen each cake from the pan by running a knife around the edges and then transfer the first cake onto a cake stand or serving plate. Top with frosting. Remove the next cake and place directly on top of the first frosted cake. Frost the top and sides if desired. Garnish with chocolate shavings.

• Adjust oven rack to middle position and preheat oven to 350°F. Spray a 12-cup Bundt pan with nonstick cooking spray.
• In large bowl, whisk together granulated sugar, white rice flour, cocoa powder, sweet rice flour, tapioca starch, baking powder, baking soda, salt, and xanthan gum. Add coffee, vegetable oil, eggs, and vanilla extract. Whisk until batter is smooth. Pour batter into prepared pan.
• Bake until a cake tester comes out with a few damp crumbs clinging to it, about 55 minutes (If you tap the top of the cake, it should feel firm.)
• Allow cake to cool in the pan for five minutes and then turn cake out onto a wire rack to cool. (The easiest way to do this is to place a small wire rack upside down on to the cake pan. Carefully invert the cake and the wire rack. Slowly lift the cake pan off the cake. Ice as desired with chocolate glaze or confectionary glaze.

For Chocolate Glaze

• Set cooled cake on a plate. On top of a double boiler, combine heavy cream and chocolate. Heat, stirring frequently, until melted. Allow to cool for two minutes. Pour chocolate glaze evenly over cake. Allow to set for 15 minutes before serving.

For Confectionery Glaze

• Set cooled cake on a plate. In a small bowl, combine powdered sugar, water, and vanilla extract. Stir with a fork until smooth. Icing should be thick but pourable; if the icing is too thick, add a little more water. Pour icing evenly over the cake and allow to set for 15 minutes before serving.