Tag Archive for gluten-free dessert

pecan pie

Naturally Sweetened Pecan Pie (Gluten + Dairy Free)

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When I found this recipe on Cookie and Kate, I literally jumped to make it. Pecan pie is one of my favorite desserts and the fact that I get to enjoy this gluten AND dairy free AND naturally sweetened, it was exactly what I needed for the holidays. I made some small changes to the recipe to make it fit with my nutritional preferences. Give it a try…trust me it won’t disappoint. Enjoy!

SERVINGS: 8 – 10        PREP TIME: 10 minutes     COOK TIME: 45 – 50 minutes

INGREDIENTS:

  • 1 gluten-free pie crust
  • 1 3/4 cups pecan halves
  • 3 large eggs
  • 1 cup maple syrup
  • 2 tablespoons melted grass fed butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon fine sea salt

 

DIRECTIONS:

  1. Remove your pie crust from the fridge. Gently take a fork and make several holes around the bottom of the crust.
  2. Preheat the oven to 375°F with racks in the middle of the oven and the lower third of the oven. Place the pecans on a baking sheet and bake them for 5 – 6 minutes. Make sure to watch that they don’t burn. Set the pan aside to cool.
  3. In a medium mixing bowl, whisk the eggs until they are pale yellow. Add the maple syrup, melted butter, vanilla extract, and salt. Whisk until well blended.
  4. Arrange the toasted pecans evenly inside the pie crust pan. Whisk the maple syrup mixture once more, then drizzle all of it over the pecans.
  5. Place the pie on a large sheet pan to catch potential drips. Place on the middle rack and bake for 40 – 50 minutes, or until crust is golden brown and the middle of the pie has puffed up.
  6. Let the pie cool for 1 hour. Carefully slice the pie with a sharp knife and serve with your favorite non-dairy ice cream.

Posted in JSC, Nutrition, Recipes, Sweet Eats

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Frozen Berry – Coconut Yogurt Bark (Gluten + Dairy Free)

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This is a great summer treat that satisfies any sweet tooth. Prep time is nothing but the wait does take longer than you would like…but oh so worth the wait. Feel free to switch out with your favorite berries and nuts. For larger nuts (almonds, cashews, hazelnuts), chop those up a bit more before mixing.

SERVINGS: 4         PREP TIME: 10 MINUTES         COOK TIME: 12 HOURS (no cooking required!)

INGREDIENTS:

  • 2 cups plain coconut yogurt (my fave is CocoYo)
  • 1/4 cup + 1 Tbs raw honey or real maple syrup
  • 2 tspn vanilla extract
  • 1/2 cup diced strawberries
  • 1/2 cup blueberries
  • 1/2 cup toasted pistachios

INSTRUCTIONS:

  1. Place aluminum foil on a baking sheet. Make sure you have enough space in the freezer to place the sheet. If not then separate into 2 smaller plates or pans.
  2. Whisk yogurt, 1/4 cup honey/syrup, and vanilla extract in a bowl.
  3. Pour mixture onto the baking sheet and spread evenly into a 1/2 inch thick layer. Make sure to not touch the edges of sheet or pan.
  4. In a small bowl, mix the berries, pistachios, and 1 Tbs of honey/syrup. Scatter this mixture of the yogurt.
  5. Place in freezer, uncovered, for minimum 12 hours.
  6. Gently pick up bark to remove from foil and cut up into medium size pieces. Bark should easily break when folded too if you want more uneven chunks.
  7. Serve immediately or freeze the rest to enjoy later.

Posted in Recipes, Sweet Eats

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Mini Cocoa Matcha Cake (Gluten + Dairy Free)

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If you are craving a sweet treat but don’t feel like spending time baking or getting a store bought cake, then this is the recipe for you. This is instant dessert gratification in less than 5 minutes. I was so surprised how spongey and light this was that I felt zero guilt indulging it. I hope you will too!

SERVINGS: 1      PREP TIME: 3 MINUTES    COOK TIME: 90 SECONDS

INGREDIENTS:

  • 3 Tbs almond flour
  • 1 tspn matcha
  • 1 Tbs cacao powder (my fave is from Navitas)
  • 1 Tbs coconut or avocado oil
  • 1 1/2 Tbs real maple syrup
  • 1/4 tspn vanilla extract
  • 1/8 tspn baking soda
  • 1/8 salt
  • 1 large egg
  • sliced strawberries (or your fave berries)
  • coconut flakes, to garnish

INSTRUCTIONS:

  1. In measuring cup, combine almond flour, matcha, cacao powder, baking soda and salt. Mix well.
  2. Add maple syrup, coconut oil, vanilla extract and egg and whisk all ingredients together until smooth.
  3. Lightly brush 6oz mug with coconut oil the pour mixture in.
  4. Place mug in the center of your microwave and cook for 90 seconds. Insert toothpick in the center. If clean when removed, then it’s ready.
  5. With a butter knife or mini spatula, gently separate cake from the mug. Slowly flip mug onto plate to remove cake.
  6. Place right side up, garnish with coconut flakes and strawberries.
  7. Voila and enjoy! 🙂

Posted in Recipes, Sweet Eats

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