Desserts

Gluten-Free Chocolate Chip Cookies

Ingredients

1 c butter or dairy free substitute
2 c coconut sugar
2 eggs
2 t vanilla
3 c gluten free baking mix (King Arthur works well)
1/8 t sea salt
2 c dark chocolate chips (dairy free)

Directions

Preheat oven to 350.
Cream butter and coconut sugar.
Beat in eggs, one at a time.
Stir in vanilla.
Stir in baking mix, salt and chocolate chips.
Spoon batter onto baking sheet and bake 10-12 minutes.

Credit

Dr. Axe

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Double Chocolate Brownie Bites

Ingredients

1 T ground flaxseeds
3 T water
1 1/2 c cashewswalnuts, or pecans
11 medjool dates, pitted
2 T raw cacao powder
1/2 t baking soda
1 1/2 t vanilla extract
1 t sea salt
1 c chopped dark chocolate

Directions

Preheat oven to 350 degrees and line 8x4-inch baking tin or loaf pan with parchment paper.
Mix together ground flaxseeds and water in small bowl and set aside.
Place nuts and dates in bowl of food processor fitted with blade attachment and pulse to combine.
Add cacao, baking soda, vanilla extract, salt, and flaxseed mixture and process to mix thoroughly until ingredients form a batter.
Stir in chopped chocolate.
Scrape batter into prepared tin and bake 10 minutes in oven.
Cool completely before cutting into bite-size pieces.

 

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Gluten Free Pecan Pie

Cooking Time

1 hour

Ingredients

Gluten free pie crust
2 cups chopped pecans
3/4 c maple syrup
1/4 cup dairy free butter (could use grass fed butter, too!)
3 eggs
2 t organic vanilla extract
1 t cinnamon
1/2- 1 cup halved or whole pecans

Directions

Preheat oven to 350 degrees.
Bake pie crust for 15 minutes.
Put chopped pecans, maple syrup, dairy free butter, eggs, vanilla and cinnamon into a food processor or Vitamix and pulse til combined.
Fill pie crust with mixture.Add the halved or whole pecans on top.
Bake 50 minutes.

 

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Sweet Potato Brownies

Prep Time

15 minutes

Cooking Time

20 minutes

Yields

12

Ingredients

1 cup mashed sweet potato
2 eggs
1/2 c honey
1.4 c coconut oil
1 t vanilla
1/2 c coconut flour
1/3 c cocoa powder
1/4 t baking powder
1/4 t salt
1/2 c daily free dark chocolate chips (optional)

Directions

Preheat oven to 350. 
Lightly grease 9x9 glass pan with coconut oil.
Mix well the sweet potato, eggs, honey, coconut oil, and vanilla. 
Add flour, cocoa powder, baking powder, salt and chips.
Mix gently til combined.
Pour into greased pan and bake for 20 minutes.
Brownies are done when yo can insert a knife and it comes out clean.

 

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Pumpkin Fudge Brownies

Ingredients

1 batch of your favorite gluten free brownies
1 c pureed pumpkin
3 T canned coconut milk
2 eggs
1 T Xylitol or Stevia
1 1/2 t pumpkin pie spice
1 t vanilla extract 

 

Directions

Preheat the oven to 350º.
Line an 8 x 8 baking dish with parchment paper.
Pour the brownie batter into the baking dish and spread evenly with a spatula.
Whisk the pumpkin puree, cream, eggs, coconut sugar, pumpkin pie spice and vanilla until smooth.
Spoon large dollops of the pumpkin mixture over the brownie batter.
Using a knife, swirl the pumpkin puree mixture and brownie batter together.
Bake for 30-35 minutes until a cake tester inserted in the middle of the pan comes out with a few moist crumbs (don’t overbake!). Cool and serve.  

 

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Pumpkin Chocolate Chip Energy Balls

Ingredients

3 c dry, uncooked, gluten free oatmeal
1 c all natural, organic Pumpkin Puree
1 c all natural peanut butter or almond butter
2/3 c pure maple syrup or raw honey
½ t cinnamon
½ t pumpkin pie spice
½ T vanilla
4-6 T ground flax seeds (if dough is too wet, add a little more flax..start on the low side!)
1 c finely chopped walnuts, almonds, coconut flakes or whatever you desire
½ c mini-dark chocolate chips- optional 

Directions

Combine all ingredients in a medium bowl and mix thoroughly.
Roll into small balls.
Place on cookie sheet lined with parchment paper and freeze for one hour.
Store in airtight glass container in fridge for up to 1 week. 

 

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Strawberry Sorbet

Prep Time

5 minutes

Ingredients

2 c frozen strawberries (organic if possible)
fresh lemon zest
fresh mint to taste

Directions

Mix all ingredients in the Vitamix or blender until thick but well blended. I leave the stems on my strawberries whenever possible..lots of nutrients there!
Pour into glass container and freeze until ready to serve.
Switch out the strawberries for any fruit of your choosing!

 

Credit

Hannah Needham

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Creamy Chocolate Pudding (or Ice Cream)

Prep Time

10 minutes

Yields

4 servings

Ingredients

1 banana
1/4 avocado
1/2 c coconut milk
1/4 c dark cocoa
1/4 c honey
1/2 t cinnamon
1 t vanilla
2-3 handfuls of ice

*can add some fresh mint for flavor

Directions

Put all ingredients in the Vitamix.
Turn on high and use tamper stick to push ingredients down.
A "four leaf clover" will appear on the top.
Pour into serving bowls.
Can freeze for an ice cream dessert or refrigerate for pudding.

Credit

Marianne Outlaw- "Outlaw in Your Kitchen"

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Sunbutter Cups (alternative to Peanut Butter Cups!)

Ingredients

Chocolate Shell  

3 c at least 70% dark chocolate chips
1 T coconut oil
1 t vanilla

Filling 

3 T sunflower seed butter
1 t sea salt
1 t coconut oil
¼ c pitted medjool dates

Directions

Prepare two standard mini muffin pans with mini muffin liners and set aside.
In a double boiler, add in dark chocolate chips, coconut oil and vanilla.
Melt over a pot of simmering but not boiling hot water til well mixed.
Fill the bottom of each muffin liner with 1-2 t of chocolate mixture. Set aside leftover chocolate to put in top of the cups.
Put the pans in the freezer.
Put sunflower butter, sea salt, coconut oil and dates in food processor or blender til creamy and smooth.
Remove pans form freezer and spoon out 1 t of the mixture onto the chocolate liner.
Spoon out 1-2 t of remaining chocolate to cover each cup.
Place the pans back in the freezer for at least 30 minutes.
Serve frozen.

 

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Chia Pudding

Ingredients

¾ c almond milk, vanilla and unsweetened
2-3 T raw honey
1 t vanilla
3-4 T chia seeds (more makes it thicker)

Directions

Put everything in mason jar and shake to thoroughly combine.
Pour in ramekins or small bowls and refrigerate.
Top with berries or nuts.
Will keep up to 5 days.

Credit

Dana McLain

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